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Friday, May 8

Sous vide bison roast with mushroom sauce

Active: 30 minutes; Cooktop: 15 minutes; Sous vide: 24 hours; Serves: 8 to 10
Bison roast, pat dry with paper towels
3 ½ to 4 pounds
Steak Seasoning Packet (or a mixture of 2 parts pepper to 1 part salt)
8 tablespoons
3 teaspoons
Butter, unsalted, melted (or other oil)

5 tablespoons +

1 tablespoon
Wine, red
½ cup
Broth, beef
up to 2 cups
Pepper, freshly ground
Generous pinch
Shallots, finely chopped
Mushrooms, roughly chopped
1 cup
Flour, all purpose
2 tablespoons

  1. Preheat your sous vide water bath to 138°F, and cover to prevent evaporation. 
  2. In a small bowl, mix the seasoning packet (one came with our meat shipment) or pepper and salt with the sugar. 
  3. Sprinkle the spices over the roast, and press into the meat to form a crust. 
  4. Cut a bag large enough to hold your roast, and seal one edge, and place the roast into the bag. 
  5. Pour the butter over the roast, and vacuum seal the bag. 
  6. When the water bath is ready, submerge the vacuum-sealed roast, and cook for 24 hours. 
  7. Carefully remove the bag from the water bath, and allow to rest for a few minutes. 
  8. Snip off a corner of the bag, and pour the juice into a large measuring cup. (You’ll need 2 cups to make the mushroom sauce. If you run short, use beef broth.) 
  9. In a small saucepan, add the reserved juices, wine, and pepper; reduce to one-third. 
  10. In another pan, add 3-tablespoons oil, shallots, and mushrooms; cook until they start to get some color. 
  11. Stir in the the flour, reduce the heat, and keep stirring until the flour starts to brown. 
  12. Strain in the reduced liquid to the roux, adjust the consistency of the sauce with broth; taste and adjust the seasonings, as needed; keep warm until needed. 
  13. Heat a large pan over medium-high heat; pour a little oil to coat the bottom of pan. 
  14. Sear the roast in the hot pan, about 45 seconds to a minute per side, until the surface is caramelized. 
  15. Slice the roast as desired. 
  16. Serve your roast lovingly smothered with mushroom sauce over jalapeño cheese grits along side zucchini fritters with poached eggs on top. 
  17. Sprinkle with a garnish of parsley, if you wish.

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