Description
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.
Ingredients
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
Instructions
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