I was talking to my friend Sebastian and mentioned that he was grilling some Bison steaks he got from wholepaycheck. Last week, I was able to purchase a Bison tri-tip roast (lower loin cut) from wholepaycheck. Bison has less fat than chicken and care must be made not to overcook. Tri-tip is usually a tougher cut and requires that you cut across the grain unless you want to get your jaw tired from gnawing so long.
Sous vide cooking is the best way to make meats tender. I seasoned the Bison tri-tip roast with salt, pepper, garlic powder, and herbs de Provence. I put it in a vacuum pouch with 2 tbs of non-salted butter. I put the sous vide at 147 degrees and put the roast in for 8 hours.
Later on a grilled some zucchini, mushroom, onions in herbs and butter along with couscous in chicken broth. I took the roast out and seared it in butter for 2 minutes a side and sliced it. It tasted phenomenal. I used the Bison drippings from the pouch as a sauce by deglazing the pan and reducing it.
I served it with a 2006 St Emillion Lassegue. In 2008, we visited the winery and had a great tour and tasting led by Pierre Seillan, the winemaker.
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