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Herby Roasted Round Roast with Mushroom Cream Sauce|the kitcheneer.com

Herb Roasted Round Roast with Mushroom Cream Sauce

  • Author: Amanda


This Herby Roasted Bison Round Roast with Mushroom Cream Sauce from The Kitcheneer deserves center stage on your holiday table this season. It's homey and comforting yet full of rich, creamy flavor. Best of all, it's rather easy to make - and doesn't take all day like some other bird we know.



For the Roast

1 The Honest Bison Round Roast

1 tsp salt

1 tsp pepper

2 tbs olive oil

Mushroom Cream Sauce

1 tbs olive oil

1 cup of coconut cream

2 cups of sliced cremini or baby bella mushrooms

1 tsp salt

1 tsp pepper

1 shallot, minced

1/3 cup of dry sherry or white wine

2 tbs cognac

2 tbs fresh thyme, chopped


Preheat oven to 400F

Season roast with salt and pepper on all sides

Heat a cast iron pan on high until you see a little smoke coming off the pan

Add oil, and carefully place the roast in the hot pan

Brown on all sides (1 minute per side)

Transfer the roast to a baking sheet and place in oven to finish cooking (40 min or until desired doneness) In same cast iron pan, on medium-high heat, add a little more oil and add the mushrooms

Add salt and pepper and sauce mushrooms for about 5 minutes

Add shallots and sauce until aromatic (about 1 minute)

Pour the wine and cognac to the pan and simmer until it reduces by half

Stir in coconut cream and cook on low (10 minutes)

When roast is thoroughly cooked, allow to rest for 10 minutes

Serve with sauce and garnish with fresh thyme