Bison and Blackberry SaucePosted by in Food
“Bison?” You might be asking. Yes, really. We first had bison when we were in Colorado a few years ago. We really enjoyed it. I hadn’t made it at home, although my grocery store does sell ground bison meat. A new grocery store opened in our area and they carry a large selection of game. We bought a fresh bison tenderloin roast to try.
I roasted it in the oven and made a blackberry sauce to go with it. The results were amazing. Bison tastes exactly like beef (I kid you not – exact same flavor – nothing scary!), but it is leaner and less chewier. It has a somewhat smoother texture. We loved this very much and I will be making it more often.
- 1½ pound bison tenderloin roast
- olive oil
- salt and pepper
- 12 ounces blackberries
- ⅛ tsp sugar
- 2 tsp cooking sherry
- 1 tbsp butter
- Preheat the oven to 350 degrees. Rub the bison with olive oil and salt and pepper. Roast for about 1 hour until it reaches 150 degrees (for medium rare), then allow it to rest about 10 minutes before serving.
- Meanwhile, make the blackberry sauce. Put the berries in a saucepan and cover them with water. Cook on high, stirring often until the berries break down. You may need to add water as it evaporates. Cooking time will be about 15 minutes.
- Strain the berries and place the juice back in a saucepan. Add sugar, sherry, butter and salt and pepper and stir over medium heat until combined. Serve with the bison.
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