Our Dutch oven Beer braised Bison roast recipe is a go-to dish for us when we cook outdoors. Spending time around the fire makes our outdoor experiences memorable. The flavors of bison combined with the flavor of beer create a dish that’s always good.
The Dutch oven Beer braised Bison roast recipe is straightforward to prepare. It requires only a few key ingredients and our Dutch oven. Cooking it over an open flame adds a flavor that you just can’t achieve indoors. The Dutch oven is perfect for outdoor cooking, maintaining even heat and ensuring tender, flavorful meat.
This recipe is ideal for feeding a group, making it perfect for gatherings with friends or family. Dutch oven Beer braised Bison roast recipe is hearty and filling. It’s a departure from the usual grilled fare, adding variety to our outdoor meals.
One of the reasons we love Dutch oven Beer braised Bison roast recipe is its so easy to cook. With minimal preparation we can enjoy a homemade meal outdoors. Bison meat, lean and protein-rich, made with the beer-infused sauce, creates a meal that’s both nutritious and delicious.
Cooking Dutch oven Beer braised Bison roast recipe has become a tradition for us. Whether we’re camping in the woods or hosting a backyard cookout, this dish never fails to please.
If you’re looking for a easy-to-make recipe for your next outdoor adventure, Dutch oven Beer braised Bison roast recipe is a must-try. It’s simple, flavorful, and guaranteed to make your outdoor dining experience memorable. So, grab your Dutch oven, some bison meat, and enjoy cooking and eating in the great outdoors.
Cooking Instructions For the Dutch Oven Beer Braised Bison Roast Recipe
- The first step of making the Dutch oven Beer braised Bison roast recipe is to start your fire or charcoals. You will using them for the Dutch oven Beer braised Bison roast recipe, so you will want to make sure you have plenty on hand.
- If using embers, get a large fire going using (preferably) hardwood and let it slowly burn down. This process from start to finish can take upwards of an hour.
- If using charcoals, fill a large chimney starter and light. This process will take approximately 20 minutes to get all the coals hot and ready. You will likely want to have some charcoals available in reserve.
- Add a flat fire great on top of the embers for cooking.
- Preheat Dutch oven to 325 degrees F. 12 inch oven 20 briquettes on top and 10 under the bottom.
- Rub the bison chuck roast with salt and pepper, then set it in a large Dutch oven over high heat with the oil. Once the bison is shimmering, brown it on both sides for 3-4 minutes before removing it and setting it aside.
- Reduce the heat to medium, toss in the chopped shallot and minced garlic, and cook for 1 minute. Cook for 1 minute after adding the chopped thyme, rosemary, dry oregano, and dried Italian herbs. Stir constantly. Then, add the tomato paste and simmer for another minute, stirring constantly.
- Stir in the beef stock and beer, and then add the quartered onion, entire garlic head, carrots, potatoes, rosemary sprigs, and bay leaves. Mix in the bison roast. Cover and bake for 4 hours, or until fork-tender.
- Remove from the flames. Squeeze the garlic head to get the cloves. Serve and enjoy.
Ingredients
bison roast
avocado oil
Kosher salt
black pepper
thyme
rosemary
oregano
Italian seasoning
shallot
onions
cloves garlic
whole head of garlic
cups carrots
potatoes
tomato paste
beef bone broth
Worcestershire sauce
beer
rosemary
bay leaves
5 Reasons I Love the Dutch Oven Beer Braised Bison Roast Recipe
1. It is delicious
If you like meat, you will like Bison. People describe Bison meat as tasting comparable to beef but richer and somewhat sweeter. However, because bison is so thin, it is crucial not to overcook it. Bison should not be cooked beyond medium. Of course, if you use ground Bison, this isn’t an issue.
Some people are afraid that Bison will have a gamey flavor comparable to venison; however, I have never found this to be the case. Bison, in my opinion, tastes better than any meat I’ve ever tasted. Bison meat is denser, richer in flavor, and more satisfying than beef, in my opinion.
2. Lean Protein
Food guidelines advocate bison as a lean protein alongside skinless chicken breast and other wild game meats, and for good reason. 100g of lean bison contains just 2.42g of fat, compared to 8.09g in lean beef and 9.66g in lean pig. The same 100g of bison contains just 82mg of cholesterol, compared to 86mg in the same quantity of lean beef, pig, and chicken. If you want to keep things lean and clean, Bison is an excellent choice. Figures sourced from the Canadian Bison Association website.
3. Lot’s of the Good Stuff Inside
In addition to being lean as well as low in cholesterol, bison is high in iron (3.42mg per 100g lean meat compared to 2.99mg in beef, 1.1mg in pork, 0.6mg in chicken, and.34mg in salmon), vitamin B12, B6, Niacin, and Zinc. Bison’s high iron content makes it an ideal choice for both men and women who suffer from anemia. In 2018, Thehealthy.com (part of Reader’s Digest) identified bison as one of the 13 Superfoods Every Healthy Woman Needs in Her Diet because women are more susceptible to anemia, and bison delivers a high iron, low-fat choice to help address this issue.
Bison are raised without growth stimulants or hormones and are not regularly fed antibiotics.
4. It’s Sustainable
Bison are raised sustainably, contributing to the land’s development and biodiversity rather than depleting it. Because practically all of a bison’s nutritional demands can be supplied by *feeding on native perennial plants that grow natively in Canada, there is no need to overfertilize the soil. These grassland ecosystems would often be exploited for monoculture cultivation, such as grain or soybeans. Some monoculture farms have even been turned into more biodiverse bison grazing areas.
Raising a bison cow and her young requires between four and sixteen hectares of grazing space. However, bison live on, consume, and fertilize these enormous grasslands. Compare this to other commercial farming approaches that confine animals to limited quarters and raise their feed on monoculture farms. To be sustainable, these monoculture agricultural processes require a lot of acreage and artificial fertilizers. Of course, the feed must be moved from the farm to the animals.
5. You Already Know What To Do With It
One might be telling yourself, “This seems wonderful, but what do I do with it?” That is an excellent question. But here’s the thing: You are already aware of what to do with it. Let me ask you something: Have you ever cooked beef? If you said yes, you have your answer. You may make the same dishes you’ve always used; just substitute Bison for the protein. It is that easy.
Bison, The Meat of The Future.
Nutritional Facts for Meat Groups
I’ve been cooking with bison for more than a decade, at private dinners, and at home, and I’ve always liked it. An observation that has impressed me over the years is that bison ought to be more widely recognized than it is, and I believe it is about to be. I believe that as consumers seek for more sustainable meals and leaner meats, bison will gain appeal. There is a growing trend, and for good cause, of eating higher quality meat in lesser quantities. Bison, with its high caloric density and unquestionable quality, is the ideal protein for this future dietary standard.
If you’ve ever spotted Bison at the grocery store, thought about it, but then passed it up because you didn’t know what to do with it or how it would taste, I hope this has given you a reason to reconsider. I hope you try it because I am convinced that you will be pleased with the results.
Grass-fed, regenerative bison meat is superior in flavor, protein content, and nutritional density. Bison is a lean, soft, naturally tasty meat with a deeper taste profile and darker color than beef. Bison meat, unlike that of other exotic species, lacks a “gamey” or wild flavor and is typically thought to be sweeter. Bison meat is interchangeable in almost any red meat dish.
Bison steaks cook around 1/3 faster than beef steaks due to their thinner nature. Bison steaks are best cooked medium-rare (135°F)/medium (145°F) to keep the meat’s moisture and taste – this means taking the meat off the fire when it is approximately 5 to 10 degrees below your ideal temperature to account for the rise in temperature while it rests.
Bison Cooking Guidelines
Chart Showing Various Cuts of Bison
Steaks (Grill, Broil, or Pan-Broil)
Use steak ¾ to 1 inch thick
Place in lightly oiled skillet and use medium heat on stove top
Place bison on BBQ or 6 inches from the heat source in broiler
Cook 4 – 5 minutes per side
To increase tenderness, marinate sirloin tip and inside round steaks for 8- 24 hours
Roasts (Sirloin Tip, Inside Round)
Sear roast in oven at 500°F (260°C) or on stove in a hot pan
Season roast, add ¼ cup (50 mL) of liquid (water or red wine)
Roast at 325°F (165°C) in covered pan or place in slow cooker
Cook roast to medium rare 145°F (63°C)
Roasts (Rib, Loin and Tenderloin)
Use uncovered pan with rack
Season as desired to taste
Cook at 275°F (135°C)
Do not cook past medium 155°F (68°C)
Burger
Cook ground meats to 160°F (70°C) internal temperature
Make sure all patties sit flat on grill for entire cooking time.
Cooking equipment should maintain temperature of 375°F (190°C) even when loading continuously with frozen patties
Ground bison should always be cooked until no pink remains
Natural versus Organic—Bison Meat is Meat Raised Naturally
The term ‘natural’ does not mean the same as certified organic. Under Canadian labelling guidelines, a ‘natural’ or ‘naturally raised’ label claim is allowed only if animals were raised with minimal human intervention, such as bison. While we can’t claim our bison meat as certified organic, we can say that our products are about as natural and unprocessed as you can get.
Bison Meat Benefits
Bison meat is one healthy protein, but don’t just take our word for it. The U.S. and Canada’s food guides recommends bison meat as a ‘heart healthy lean protein’ for anyone, and many nutritional experts tout bison as ‘a step above beef when it comes to sustainability, heart health and even taste.’ Nutrient-dense bison meat is healthy because it’s:
Bison is lean meat with a similar texture, flavor, and appearance to beef, but its impressive nutrient profile uniquely supports an active lifestyle. With no carbs, only 2.1g of fat, and a whopping 24 grams of high-quality protein per serving, the health benefits of bison meat are extensive.
Promotes Muscle Recovery
The main appeal of bison is its high quality protein content. . Protein is essential for helping your muscles recover from a tough workout. With the high-quality protein that bison contains, your body can use it for muscle synthesis and utilize the naturally-occurring vitamins and minerals to support overall health.
Supports Bone Strength
Protein has been shown to have a positive association with bone strength, especially within the senior demographic. With bison possessing a very pure and high-quality source of protein, regularly consuming this lean meat can help improve muscle mass and bone strength, keeping individuals—particularly seniors—active and independent.
Great Source of Zinc
Just a 4-ounce bison patty can provide over 3 milligrams of zinc—an essential mineral for your immune system, metabolism, and healing wounds. Zinc from meat sources, such as bison, is more bioavailable than from vegetarian sources, which means that bison provides a form of zinc that’s easy for your body to absorb and utilize in the body.
Preventative Against Anemia
Anemia is associated with low intake or poor absorption of vitamin B12. Since bison is a good source of iron and vitamin B12, consuming it can help you avoid becoming anemic and experiencing symptoms of anemia such as fatigue, dizziness, paleness, and a rapid heart rate.
FAQ For the Dutch Oven Beer Braised Bison Roast Recipe
Q: What ingredients are needed for the Dutch oven Beer braised Bison roast recipe?
A: To make the Dutch oven Beer braised Bison roast recipe, you’ll need a bison roast, beer (preferably a dark or amber ale), onions, garlic, beef broth, carrots, potatoes, olive oil, salt, pepper, thyme, rosemary, and optionally, bay leaves and Worcestershire sauce for added depth of flavor.
Q: How do you cook the Dutch oven Beer braised Bison roast recipe?
A: To cook the Dutch oven Beer braised Bison roast recipe, start by heating olive oil in a Dutch oven over medium heat. Season the bison roast with salt and pepper, then sear it on all sides until browned. Remove the roast and set it aside. In the same pot, sauté chopped onions and minced garlic until softened. Add beer, beef broth, thyme, rosemary, and optionally, bay leaves and Worcestershire sauce. Return the bison roast to the Dutch oven, cover, and cook in a preheated oven at 325°F (163°C) for about 2.5 to 3 hours, or until the roast is tender. Add chopped carrots and potatoes during the last hour of cooking.
Q: Can I make the Dutch oven Beer braised Bison roast recipe ahead of time?
A: Yes, you can make the Dutch oven Beer braised Bison roast recipe ahead of time. Cook the roast as directed, then let it cool and store it in an airtight container in the refrigerator for up to 3 days. The flavors often meld and improve over time. Reheat the roast and vegetables in the Dutch oven over low heat until warmed through before serving.
Q: What type of beer works best in the Dutch oven Beer braised Bison roast recipe?
A: In the Dutch oven Beer braised Bison roast recipe, a dark or amber ale works best, as it adds rich, malty flavors that complement the bison. However, you can also use stouts or porters for a more robust flavor. Avoid light beers, as they may not provide enough depth of flavor.
Q: What can I serve with the Dutch oven Beer braised Bison roast recipe?
A: The Dutch oven Beer braised Bison roast recipe pairs well with crusty bread, mashed potatoes, or rice to soak up the flavorful braising liquid. You can also serve it with roasted or steamed vegetables such as green beans, asparagus, or Brussels sprouts. A fresh green salad or coleslaw can provide a refreshing contrast to the rich flavors of the roast.
Other Bison Recipes to Try
Cast Iron Skillet Ground Bison Brown Rice
Cast Iron Skillet Bison Sweet Potato Hash Recipe
Easy Dutch Oven Bison Bolognese Recipe
Easy Cast Iron Skillet Bison Salisbury Steak Recipe
Dutch Oven Bison Stroganoff Recipe
Dutch Oven Beer Braised Bison Roast Recipe
Equipment
- Kitchen Twine
- mixing bowl
- Cast Iron Skillet
- Grill Grate
- knives
- Campfire Cooking Utensils
- Campfire Serving Utensils
- Campfire Fork Or Tongs
- fire proof cooking gloves
- Cast Iron Dutch Oven
- Foil Paper Non Stick
Ingredients
- 3 lb bison roast
- 2 tbsp avocado oil
- 2 tbsp Kosher salt
- 1 tbsp black pepper ground
- 1 tsp thyme fresh chopped
- 1 tsp rosemary fresh chopped
- 1/2 tsp oregano dried
- 1/2 tsp Italian seasoning
- 1 shallot (finely diced)
- 1 onions yellow quartered
- 4 cloves garlic minced
- 1 whole head of garlic cut at the top to expose the cloves
- 2 cups carrots about 6 carrots (cut into large chunks)
- 2 potatoes Gold about 4 large potatoes (peeled and cut into large chunks)
- 1/4 cup tomato paste
- 1 cup beef bone broth or beef stock
- 1 tbsp Worcestershire sauce
- 2 cups beer any of your choice (stout for a darker, bolder beer flavor, a lighter beer for a more mild taste)
- 3 rosemary sprigs fresh
- 2 bay leaves
Instructions
- The first step of making the Dutch oven Beer braised Bison roast is to start your fire or charcoals. You will using them for the Dutch oven Beer braised Bison roast, so you will want to make sure you have plenty on hand.
- If using embers, get a large fire going using (preferably) hardwood and let it slowly burn down. This process from start to finish can take upwards of an hour.
- If using charcoals, fill a large chimney starter and light. This process will take approximately 20 minutes to get all the coals hot and ready. You will likely want to have some charcoals available in reserve.
- Add a flat fire great on top of the embers for cooking.
- Preheat Dutch oven to 325 degrees F. 12 inch oven 20 briquettes on top and 10 under the bottom.
- Rub the bison chuck roast with salt and pepper, then set it in a large Dutch oven over high heat with the oil. Once the bison is shimmering, brown it on both sides for 3-4 minutes before removing it and setting it aside.
- Reduce the heat to medium, toss in the chopped shallot and minced garlic, and cook for 1 minute. Cook for 1 minute after adding the chopped thyme, rosemary, dry oregano, and dried Italian herbs. Stir constantly. Then, add the tomato paste and simmer for another minute, stirring constantly.
- Stir in the beef stock and beer, and then add the quartered onion, entire garlic head, carrots, potatoes, rosemary sprigs, and bay leaves. Mix in the bison roast. Cover and bake for 4 hours, or until fork-tender.
- Remove from the flames. Squeeze the garlic head to get the cloves. Serve and enjoy.
1 comment
Beer really made this a good roast and it was tender cut cross grain.
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