Ingredients:
- 4-6 lb. whole bison ribeye
- salt and pepper
- 1/4 cup oil
Yorkshire Pudding Batter (mix all ingredients with hand beater just until smooth)
- 1 cup flour
- 1 cup milk
- 2 eggs
- 1/2 tsp. salt
Instructions:
Place whole Bison rib eye on rack in shallow roasting pan. Sprinkle with salt and pepper. Roast uncovered in 275 degree oven about 2 1/4 hours. About 5 minutes before Buffalo rib eye reaches desired doneness, prepare Yorkshire Pudding Batter. Remove ribeye from oven, increase oven temperature to 425 degrees. Heat square baking pan, 9x9x2”, in oven. Transfer rib eye to warmed platter, cover with aluminum foil. Pour off drippings and add enough oil to measure 1/4 cup. Place hot drippings in heated pan and pour in pudding batter. Bake until puffed and golden brown, about 25 minutes.
