2 pound sirloin bison roast
1 tablespoon olive oil
1 bulb garlic, chopped
3 tablespoons fresh sage, chopped
3 tablespoons fresh oregano, chopped
1 teaspoon black peppercorns
1/2 cup whole grain mustard
1 tablespoon honey
salt

1. Preheat oven to 275 degrees.
2. Heat olive oil in a large ovenproof skillet over medium-high heat.
3. Rub roast with salt. Brown all sides, about a minute per side, in the skillet.
4. Meanwhile, combine sage, oregano, peppercorns, garlic, mustard and honey in a bowl.
5. Spread honey mustard mixture over the roast and transfer to the oven.
6. Roast until it reaches an internal temperature of 140 degrees for rare. Allow meat to rest for at least 20 minutes before slicing.

Makes 1 roast

1-3/4 cups all-purpose flour
1 cup milk
1 cup cold water
4 eggs
1-1/2 teaspoon seasoned salt
1/4 teaspoon pepper
1/3 cup butter or beef drippings

1. Preheat oven to 400 degrees.
2. Combine flour milk, water, eggs, salt and pepper. Beat until smooth.
3. Meanwhile, place butter or beef drippings in a 13×9" casserole dish and melt in the oven.
4. Pour batter into the hot dish and bake until edges are dark golden brown and center is set, about 35-45 minutes. Serve immediately.

Makes 8 servings

One of the last time my mom visited she bought me a Bison Roast from the farmer's market. It's been thawing in the fridge for the last couple of days and tonight I finally cooked it. I didn't really want to do anything too fancy to it, but still do something different than just a simple salt and pepper rub, so I used up a bunch of my herb garden with some mustard and gave it a bit of a crust.

Bison has to be roasted at a comparatively lower temperature than beef; 275 degrees versus 350 degrees. This is what the handbook that came with the roast told me. It's kind of fun getting a cut of meat that comes with its own handbook, even if it most of it is an order form and catalog to buy more meat. The roast was perfectly cooked. It was tender enough that I could cut it with my fork and eat it like butter. The only difference being that I'd rather not just eat butter. The rub made for some flavorful juices as well, which I used to make Yorkshire Pudding.

Yorkshire pudding is typically made with beef drippings, but I don't think it's really that forbidden to substitute in this case. I've actually never made a Yorkshire pudding with beef before. I used to make it somewhat often when I was a vegetarian, just using butter and loading it with carrots and broccoli. I suppose it's sort of a guilty pleasure to me now. I've made this particular recipe quite a few times with much success and it turned out well yet again. I had to use half butter in place of drippings because I didn't have enough. I still found that there was some extra flavor imparted from the roast rub. If you've never had this before, it's a very simple dish to make and a very nice roast accompaniment to take the place of biscuits or bread. The remainder of the plate is filled with some mixed greens with a bit of Ranch Dressing.