HONEY MUSTARD BISON SIRLOIN

A juicy sirloin tip roast with a fragrant honey mustard herb crust. Quick to assemble and roast, this recipe yields a savory au jus that is delicious poured over buttermilk mashed potatoes. Pair with a cold dark beer and enjoy a taste of heaven.

• 2 lbs bison sirloin tip roast (fresh or fully thawed)

• 2 tbsp olive oil

• Pinch of paprika, salt, and pepper for searing

• 1/2 cup dry red wine

• 1 cup water

• 1/2 cup Dijon mustard for spice crust

• 1 cup honey mustard for spice crust

• 10 cloves of finely chopped garlic for spice crust

• 3 tbsp chopped fresh sage for spice crust

• 3 tbsp chopped fresh oregano for spice crust

• 1 tsp cracked black peppercorns for spice crust

1. Preheat oven to 275°F.

2. Heat olive oil on the 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 the juices.

5. Transfer the roast to a lightly oiled grill inside a roasting pan.

6. Pour 1 cup of water into the bottom of the 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 and tent loosely with foil for 10 minutes to let the juices settle.

10. Deglaze the roasting pan with ½ cup red wine, add 1 ½ cups of broth, and thicken with roux to make au jus or gravy.