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 (

  1. Bison is a highly nutrient dense food because of the proportion of protein, fat, mineral, and fatty acids to its caloric value. 
  2. 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. 
  3. 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
4-5 shalots
2 small Celery Root or 1 large 


  1. 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
  2. Prepare the shalots – de-skin and cut into chunks
  3. 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. 
  4. Trim fat from roast if necessary. Spread oil mixture over surface of meat. 
  5. Place meat in a shallow roasting pan with celery root and shalots. Insert an oven-going meat thermometer into center of meat.
  6. Roast in a 375 degree F. oven for 15 minutes. 
  7. Reduce oven temperature to 300 degrees F. Roast 50-60 minutes more or until meat thermometer registers 140 degrees F. 
  8. 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). 
  9. 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.”