Preheat the oven to 275°F. Slice the silvery membrane off the tenderloin. Using cooking string, tie string around the bison in three locations to prevent the tenderloin from losing its shape. Mix all spices together in a bowl and rub into the tenderloin.
Place bison in the oven and roast for 50 minutes. Check temperature. Your goal temperature should be 10°F lower than the temperature for your desired doneness -- 130°F for rare and 160°F for medium rare. When at desired temperature, remove tenderloin and wrap with foil; let sit for 20 minutes while temperature rises naturally. Slice tenderloin and serve.
Black Raspberry-Port Coulis:
While tenderloin is wrapped in foil, place the black raspberries in a sauce pot on medium-high heat. When juice is boiling, add Port, brown sugar, pepper and cayenne, mix well. Cook until Coulis is slightly syrupy.
Remove from heat. Mash berries with a potato masher to extract the remaining juice. Pour through a sieve to catch the raspberry seeds. Ladel onto plates. Garnish with Coulis with lemon zest.
Author's Comments
I cooked the bison to 145°F and when I served it, the tenderloin's temperature had risen to 155°F and was a perfect doneness for my dinner party.
The Coulis is optional and is a work in progress. I served the bison with a Napa Valley Cabernet Sauvignon, and I appreciated the variety of trying the wine with the bison, as well as with the bison dipped in the Coulis.
I like your approach to this, especially the long low heat cook, which is important for bison. I'm going use your recipe for Christmas, but substitute huckleberries for the black raspberries to make it as "Montanan" as possible.
Instructions
Preheat the oven to 275°F. Slice the silvery membrane off the tenderloin. Using cooking string, tie string around the bison in three locations to prevent the tenderloin from losing its shape. Mix all spices together in a bowl and rub into the tenderloin.
Place bison in the oven and roast for 50 minutes. Check temperature. Your goal temperature should be 10°F lower than the temperature for your desired doneness -- 130°F for rare and 160°F for medium rare. When at desired temperature, remove tenderloin and wrap with foil; let sit for 20 minutes while temperature rises naturally. Slice tenderloin and serve.
Black Raspberry-Port Coulis:
While tenderloin is wrapped in foil, place the black raspberries in a sauce pot on medium-high heat. When juice is boiling, add Port, brown sugar, pepper and cayenne, mix well. Cook until Coulis is slightly syrupy.
Remove from heat. Mash berries with a potato masher to extract the remaining juice. Pour through a sieve to catch the raspberry seeds. Ladel onto plates. Garnish with Coulis with lemon zest.
Author's Comments
I cooked the bison to 145°F and when I served it, the tenderloin's temperature had risen to 155°F and was a perfect doneness for my dinner party.
The Coulis is optional and is a work in progress. I served the bison with a Napa Valley Cabernet Sauvignon, and I appreciated the variety of trying the wine with the bison, as well as with the bison dipped in the Coulis.
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