Bison French Dip
Use this recipe from our 31 Days of Bison promotion for a delicious hot bison sandwich.
1 2.5 lb. Bison Rump Roast
1/4 cup soy sauce
2 1/2 cups water
1 tsp. thyme
1 tsp. rosemary
1 onion, sliced
4 whole peppercorns
1 beef bouillon cube
NebraskaBison.com Steak & Burger Seasoning
french bread loaf, cut into pieces and sliced in half
provolone cheese slices (optional)
sauteed mushrooms (optional)
Season the bison roast with Bison Steak & Burger Seasoning. Place onions into the bottom of slow cooker and place bison roast on top. Mix soy sauce, thyme, rosemary, peppercorns and bouillon cube together. Pour over the roast. Add water.
Cook over low heat for 11-12 hours until roast is tender. Remove roast from slow cooker, saving the juices.
Pull apart with a fork, or slice and serve on french bread. Top with provolone cheese, mushrooms and onions. Serve juices as au jus with the sandwiches.
Notes: One Bison Rump Roast will make approximately 6 sandwiches.
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