Bison Roast


  • 2 poundsbison tri-tip
  • 2 TablespoonsHerbes de Provence (or other spices of your choice)
  • 1 teaspoondried minced garlic (don’t use fresh or it might burn)
  • ½ teaspoonkosher salt
  • 2 Tablespoonsoil
  • 1 whiteor yellow onion, sliced
  • 1 eachparsnip, turnip and rutabaga, cubed


  1. Preheat oven to 450 degrees Fahrenheit.
  2. Using a knife, carefully slice most of the silver skin off the meat.
  3. In a small bowl mix together Herbes de Provence, garlic, salt and oil.
  4. Rub the entire roast with the mixture then stick a thermometer into the thickest part of the roast.
  5. In a roasting pan, surround the meat with the chopped vegetables.
  6. Lightly drizzle the vegetables with oil then put the pan, uncovered, in the oven for 15 minutes.
  7. Reduce oven heat to 300 degrees and cook the meat for approximately 35-45 minutes more, or until the thermometer reaches 140-145 degrees.
  8. Remove the meat from the oven but leave the oven on so the vegetables can continue to cook.
  9. Let the meat rest on a cutting board for 15 minutes, uncovered or very lightly covered with foil.
  10. Remove the vegetables from the oven, slice the meat thinly, and serve.

The internal temperature of the roast will rise while the meat is resting, bringing it to medium rare. If you slice the meat and it is still too rare for your taste, don’t panic. Return the sliced meat to the oven for additional cooking, but keep an eye on it – once sliced, the meat will cook very quickly. Remember, bison is most tender and flavorful when it is still fairly pink.

Made by Brandon . If you find this project useful you can donate.