Ingredients:
- 5 lb. Bison sirloin tip roast
- 1 1/2 cups apple cider
- 1/4 cup oil
- 3 Tbsp. cider vinegar
- 1 Tbsp. chopped green onion
- 1 clove crushed garlic
- 1 bay leaf
- 1/2 tsp. salt
- 1/4 tsp. thyme
- dash of pepper
- 1 tsp. instant beef bouillon
- 1 cup boiling water
Instructions:
Place Buffalo roast in plastic bag. In a tightly covered jar, shake cider, oil, vinegar, onion, garlic, bay leaf, salt, thyme and pepper. Pour over Buffalo roast in bag. Place bag in bowl, refrigerate at least 12 hours.
Fry bacon in Dutch oven until crisp, remove and drain bacon. Remove Bison roast from marinade, reserving 1/2 cup marinade. Brown roast in bacon fat remaining in Dutch oven over medium heat about 15 minutes. Crumble bacon on roast. Dissolve bouillon in boiling water, pour 1/2 cup reserved marinade and bouillon into Dutch oven. Cover and cook in oven at 275 degrees, Fahrenheit for 2 to 2 1/2 hours. Remove Bison roast to warm platter and let rest for10-15 minutes. Make gravy from liquid remaining in pan.
