Garlic Rosemary Roast

Serves: 6 • Cooking Time: 1 hour 30 minutes

The perfect holiday roast with a full array of rustic flavors tied together in a red wine sauce.



• (3lb) rump roast

• 4 garlic cloves minced

• 1 tbsp fresh rosemary, finely chopped

• 2 tsp salt

• 1 tsp pepper

• 2 tbsp olive oil

• 1 onion quartered

• 4 fresh rosemary sprigs

Red Wine Ju:

• beef drippings

• 2 tbsp flour

• 1½ cups red wine

• 2 cups beef stock

• 2 tsp berry jam(I used Raspberry jam)

• 1 tsps oy sauce

•salt and pepper to taste

Cooking Instructions:

Preheat the oven to 350°F.

Mince the garlic and finely chop the rosemary. Drizzle the olive oil over the bison roast and add the garlic, rosemary, salt and pepper. Rub the seasonings into the roast.

Heat an oven-proof pan or skillet over medium high heat. Add the bison and sear on all sides until golden brown. Add the quartered onion, garlic and fresh rosemary to the pan then place in the oven.

Cook for 45 minutes - 1 hour. Remove the roast from the oven then transfer the roast to a platter and cover with foil. Place the pan or skillet back over medium-high heat then whisk the flour into the beef drippings.

Cook for 30 seconds then pour in the wine and beef stock. Stir in the berry jam and soy sauce then bring to a simmer and cook for 10 minutes, stirring regularly, until the jus has thickened just slightly and is rich and glossy.

Serve hot and enjoy!

Recipe Notes:

Bison contains less fat and cooking time should be based on internal temperature. If you are unfamiliar with cooking bison be sure to cook low and slow.