Chicken, pork, turkey, beef, fish….repeat. Eating Paleo or Paleo/Zone means eating alot of meat and it can get a bit redundant to keep eating the same meats. Shopping at local butcher shops that specialize in local and organic meats can open your eyes to a whole other world of meats. This weekend I decided to pick up a Bison Roast from the Healthy Butcher.
Bison is very similar to beef but it has a sweeter and richer flavour. There are a few benefits to Bison (www.bisoncentral.com):
- Bison is a highly nutrient dense food because of the proportion of protein, fat, mineral, and fatty acids to its caloric value.
- Comparisons to other meat sources have also shown that Bison has a greater concentration of iron as well as some of the essential fatty acids necessary for human well being.
- Readers’ Digest magazine has even listed bison as one of the five foods women should eat because of the high iron content
Roasted Bison Sirloin with Celery Root and Shalots (serves 2-3):
1/2 Pound boneless bison sirloin tip roast
1/2 t paprika
1/4 t each of: sea salt, garlic powder, dried oregano, dried thyme, ground black pepper, onion powder, cayenne pepper
1 tablespoon olive oil
2 small Celery Root or 1 large
- Prepare the celery root – I microwave them for 2-3 minutes first to soften them up as it makes them easier to chop. Cut off the rooty stump, get rid of the exterior skin, chop into 1 inch cubes
- Prepare the shalots – de-skin and cut into chunks
- In a small bowl combine paprika, salt, garlic powder, oregano, thyme, black pepper, onion powder, and cayenne pepper. Stir in oil until well combined. Set aside.
- Trim fat from roast if necessary. Spread oil mixture over surface of meat.
- Place meat in a shallow roasting pan with celery root and shalots. Insert an oven-going meat thermometer into center of meat.
- Roast in a 375 degree F. oven for 15 minutes.
- Reduce oven temperature to 300 degrees F. Roast 50-60 minutes more or until meat thermometer registers 140 degrees F.
- Remove and cover roast tightly with foil and let stand in pan for 15 minutes. The temperature of the meat after standing should be 145 degrees F. (medium rare).
- Thinly slice meat and serve with vegetables
My Semi-Primal Husband provided the following testimonial: “This has all the flavour of roast beef, but it’s so much leaner. I seriously really love this. I even like the celery root.”