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About the Recipe: The French and Native Americans shared a love for hunting and fishing, adding a blend of both cultures into early Midwestern recipes. Later beef, pork, and poultry took the place of venison or bison. Wild mushrooms were always a favorite, adding a tasty umami flavor to the finished dish.
Cook’s Note: For tender meat, do not overcook the bison. You can also use grass fed beef or lamb with this recipe. Some bison recipes suggest that salt should be added after and not before roasting. Also, if you don’t want to use the bacon drippings, you can substitute olive or coconut oil.
Oven Bake Roast: Cover skillet with foil; place in preheated oven; bake for about 20 to 25 minutes or until meat tests 140 to 145 degrees F. Remove from oven; set aside for about 10 minutes to rest.
To Serve: Place onion/mushrooms on serving platter; cut roast into very thin slices; place over onions/mushrooms. Garnish platter with torn kale, parsley and desired vegetables.
Serves: 6 to 8
pdf for Copy of Recipe –Natural Bison Chuck Roast with Wild Mushrooms
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