Ingredients

• One 2 lb. Bison Sirloin Tip Roast (fresh or fully thawed)**
• 2 tbsp. olive oil
• Pinch of paprika, salt and pepper for searing
• ½ cup dry red wine
• To make the Spice Crust:
• ½ cup Dijon mustard
• 1 cup honey mustard
• 10 cloves of finely chopped garlic
• 3 tbsp. chopped fresh sage
• 3 Tbsp. chopped fresh oregano
• 1 tsp. of cracked black peppercorns
• For sundried tomato butter:
• mix 1 tsp. of sundried tomato pesto and 1 tbsp. of chopped sun dried tomatoes into a ½ cup stick of softened butter.
• **This recipe also works well with Bison Inside Round and Tri Tip roasts

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Instructions

1. Preheat oven to 275°F.
2. Heat olive oil on stovetop in a heavy bottom pan on medium high.
3. Dust the roast with paprika, salt and pepper.
4. Sear the roast on both sides to seal juices.
5. Transfer roast to lightly oiled grill inside a roasting pan.
6. Pour 1 cup of water into bottom of pan.
7. Mix the spice crust ingredients together and spread over the top of the roast.
8. Cover the pan and roast until internal temperature reaches 140°F (medium rare).
9. Remove the roast to a cutting board, tent loosely with foil for 10 minutes to let the juices settle.
10. Deglaze roasting pan with ½ cup red wine, add 1½ cup broth, thicken with roux to make au jus or gravy.