Tender bison roast prepared with dry spices and cooked over a wood fire. This smoked bison roast recipe is a taste of all this beautiful game has to offer.
Roast smoked bison offers a unique flavor and texture that sets it apart from other grilled red meats. With less fat than most cuts of beef, bison takes less time to cook than roast beef or pork.
Thanks to its high iron content, bison feed has a light, slightly sweet taste with a layer of “earthy” flavors. While it’s technically a “venison,” it doesn’t have the same venison flavor that turns many people off.
Find out today how to smoke roast bison from scratch, from choosing the best cut of bison to preparing the perfect meat. let’s fry
What is bison roast?
For this recipe we use roast beef bison. Bison meat, like beef, comes from the animal’s shoulder region, above the chest and in front of the ribs. This part of the bison is rich in tough, well-worked muscle fibers that produce lean roasts that are rich in protein, iron and flavor.
Bison meat is a low-fat but dense meat with a slightly sweet and earthy flavor. It’s tougher than beef, but most people don’t consider it “wild”. Bison meat is coarse and doesn’t taste like other game dishes like elk, elk, or venison.
Bison vs Beef
Bison meat is higher in protein and lower in fat than beef. The best bison meat comes from free-range animals that are grass-fed and have room to graze. This gives the meat a tougher, thicker texture and a sweeter, herbaceous flavor. Due to the low fat content, bison doesn’t show as much marbling as beef.
Quick tips
- For best results, roast bison at room temperature. Take your roast out of the fridge an hour before cooking.
- Do not expose the roast before roasting. Bison is quite sweet, so adding too much flavor in the form of sugar and spices can upset the balance of flavors.
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