BISON POT ROAST WITH HOMINY
The American bison that once roamed the Great Plains were considered sacred animals by the Lakota and other people of the region, and served as a critical food source that was celebrated in ceremonies and honored in prayers. According to numbers published by the United States Fish and Wildlife Service, there were 30 million to 60 million bison in North America in the 1500s. By the end of the 1800s, settlers had decimated the population. In the late 1990s, the number of bison in North America had grown again, to nearly 300,000 animals in public herds and on ranches. It's exciting we now have access to this vitally important meat. When it's slowly braised, the lean, mild bison becomes fork tender; hominy brings substance and a subtly sweet, nutty corn flavor. Serve this dish alone or pair it with roasted turnips and winter squash. Soaking the hominy overnight before adding it to the pot helps it cook faster, so the dried corn kernels are ready in the same amount of time as the bison. Leftovers are terrific served over corn cakes or folded into tortillas. A small branch of foraged white cedar adds a woodsy note, but juniper berries achieve a similar effect.
Provided by Sean Sherman
Categories meat, main course
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Add the hominy to a large bowl and cover with 3 inches of water. Let soak overnight at room temperature. Drain, discarding the soaking liquid.
- Heat the oven to 250 degrees. Season the bison generously on all sides with 2 tablespoons salt. Heat the oil in a large Dutch oven or heavy pot over medium-high. Add the bison and sear it until browned on all sides, rotating the meat when it releases easily from the pot, about 15 minutes total. Transfer the meat to a plate, then add the drained hominy, stock, sage sprigs, cedar or juniper, and agave to the pot.
- Bring to a simmer over high heat, scraping the bottom of the pot. Return the meat to the pot, cover, transfer to the oven and bake until the meat is very tender, 3 to 3 1/2 hours, turning over the bison about halfway through. Remove and discard the sage sprigs and cedar, if using. (If using juniper berries, you can discard them, but it's not necessary: They add surprising flavor and texture when eaten with the meat.) Stir in the greens until wilted. Season the liquid with more salt to taste.
- Slice the meat into 1-inch-thick slabs and divide among shallow bowls. Spoon some of the sauce, hominy and greens over the slices, and garnish with whole or torn sage leaves.
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Ayimeh Patience
[email protected]This recipe is a keeper! It's easy to make, delicious, and healthy. What more could you ask for?
Helen Ansa
[email protected]I've made this recipe several times, and it's always a hit. It's a great dish to serve for a crowd.
Dakayla Monroe
[email protected]This pot roast is a great way to warm up on a cold winter day. The hearty flavors and tender meat are sure to satisfy.
Adeel Aslam
[email protected]I love the combination of flavors in this dish. The bison meat, hominy, and spices all work together perfectly.
Majid Maher
[email protected]This is my go-to recipe for pot roast. It's always tender and flavorful, and the hominy adds a delicious twist.
Eduardo Perez
[email protected]I'm always looking for new ways to cook bison meat, and this recipe is a great addition to my repertoire. It's easy to make and always a hit with my family.
Ak Kumar
[email protected]This pot roast is a great dish to make for a special occasion. It's easy to make, but it looks and tastes like you spent hours in the kitchen.
Rupam Biswas
[email protected]I love that this recipe is so versatile. You can use any type of meat you like, and you can add or omit vegetables depending on your preferences.
Ghulam Husnain
[email protected]This recipe is a great way to make a healthy and flavorful meal. The bison meat is a good source of protein, and the hominy is a good source of fiber. This dish is also low in fat and calories.
Garfild Ramsay
[email protected]I served my pot roast with mashed potatoes and green beans, and it was a perfect meal. The bison meat was so tender and flavorful, and the hominy added a unique and delicious flavor.
Tina Ellison
[email protected]I added some chopped carrots and celery to my pot roast, and it was delicious! The vegetables added a nice sweetness and crunch.
Saphiwa Mayiyana
[email protected]This dish was a great way to use up some leftover bison meat. I had some bison steaks that I had grilled the night before, and I used them to make this pot roast. It turned out great!
Gracious Chimhoga
[email protected]I was a bit skeptical about using bison meat, but I was pleasantly surprised at how much I liked it. It was very lean and flavorful, and it paired perfectly with the hominy.
Terzaria Matthews
[email protected]I love how easy this recipe was to make. I just threw everything in the pot and let it cook. The result was a delicious and hearty meal that my whole family enjoyed.
Edna Dan
[email protected]This bison pot roast with hominy was an absolute hit with my family! The meat was so tender and flavorful, and the hominy added a delicious nutty flavor. I will definitely be making this again.