Friday, February 4, 2011

Bison Cross Rib Roast Seasoned With Mountain Spice

a 5lb bison cross rib roast seasoned with Mountain Spice and cooked on the BBQ for 1.5hours at 275° F. Served with a roasted onion and a glass of Merlot

Slow low heat is crucial for a delicate lean meat like bison in order to keep it tender. Too much heat and it turns to leather.

The roast sat for a day in extra virgin olive oil with a generous dry rub of Mountain Spice on it.

Here's the recipe for Mountain Spince. It is said to be the creation of Chef Michael Mandato at Jasper Park Lodge.

1/4 cup crushed juniper berries
1/4 cup crushed black peppercorns
1/4 cup crushed sun dried blueberries
1/2 cup coarse salt
1/4 cup toasted and crushed coriander seeds

Mix all ingredients well, store in an airtight container until needed.

If you don't have a spice grinder, you're probably going to want to get one. A burr-type coffee grinder purposed solely for spices is also good.

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