Cranberry Bison Chuck Roast
Bison are considered a sacred animal and an important staple of Great Plains Indigenous tribes such as the Kiowas and Comanche. This recipe uses the bison chuck paired with fresh cranberries and red chilies. The tartness of the cranberries is balanced out by the honey and lime juice; almost acting in essence like a tomato to the chuck roast. This bison chuck is cooked in a Dutch oven at 225 degrees for 5 hours, but a slow cooker is also an acceptable way to prepare this dish. Serve the chuck with roasted squash or potatoes.
Ingredients
- 3 tbsp olive oil
- 3 lb bison chuck roast
- 1 cup red wine
- 3 tbsp salt
- 2 tsp ground cumin
- 1 tsp chipotle powder
- 4 cups bison stock or beef
- 1 lime juiced
- 1 tbsp honey or agave nectar
- 2 red chilies seeded and minced
- 2 cups cranberries
Instructions
- Heat up the olive oil in a Dutch oven over medium high heat. Add in the chuck roast.
- Sear for 6-7 minutes a side.
- Deglaze the pan with the red wine. Season with salt, cumin, and chipotle powder.
- Pour in the stock, lime juice, honey, and the minced red chilies. Place covered in a preheated 225 degree oven for 4 hours.
- Turn the bison chuck over. Add in the cranberries. Cook uncovered for 1 more hour.
