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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Rahabu Rahabu
[email protected]This recipe sounds amazing!
Geary Amarion
[email protected]Can't wait to try this!
Ankketa Adhikary
[email protected]This looks delicious!
Panashedelma Gadzikwa
[email protected]I'll try this recipe soon!
Basar Abul
[email protected]Great recipe!
Mal Beadell
[email protected]This recipe was delicious! The bison pot roast was tender and flavorful, and the hominy was a nice addition. I would definitely make this again.
Audrey Mack
[email protected]This was a great recipe for a weeknight meal. The bison pot roast was easy to make and the hominy added a nice touch. I will definitely be making this again.
Millicent Wanjiru
[email protected]I made this recipe for a potluck and it was a huge success! Everyone loved the bison pot roast and the hominy. I will definitely be making this again.
Faiza Fahim
[email protected]This recipe was a hit! The bison pot roast was tender and juicy, and the sauce was flavorful and rich. The hominy was a nice addition and added a unique texture.
Andrea Louise Jackson
[email protected]This was a great recipe! The bison pot roast was very flavorful and tender, and the hominy added a nice texture. I would definitely make this again.
Wee learn from Mobile
[email protected]I made this recipe for my family and they loved it! The bison pot roast was so tender and flavorful, and the hominy was a nice addition. I will definitely be making this again.
Phillip Richardson
[email protected]This recipe was easy to follow and the result was delicious! The bison pot roast was tender and juicy, and the hominy added a nice texture. I would definitely make this again.
Kwadjo Jnr
[email protected]This was a great dish! The bison pot roast was melt-in-your-mouth tender, and the sauce was rich and flavorful. The hominy was a nice addition and added a unique texture.
Kaahu Leef
[email protected]I loved this recipe! The bison pot roast was so tender and flavorful, and the hominy added a nice touch. I will definitely be making this again.
Trey Henry
[email protected]The bison pot roast was delicious! The meat was tender and juicy, and the sauce was flavorful and rich. I would definitely recommend this recipe.
Baba Tosky
[email protected]This was a great recipe! The bison pot roast was flavorful and tender, and the hominy added a nice texture. I would definitely make this again.
Usman Ashraf
[email protected]I followed the recipe exactly and the pot roast turned out perfectly. The meat was tender and juicy, and the sauce was flavorful and rich. The hominy was a nice addition and added a unique twist to the dish.
mahya Goharanpour
[email protected]This bison pot roast was fall-off-the-bone tender and packed with flavor. The hominy added a nice texture and the sauce was rich and savory. I will definitely be making this again!