Recipe by The Bison Council
"Slowly braised with root vegetables in a beer and horseradish sauce, bison makes a wonderfully hearty meal."
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1 (4.5 pound)
1 1/2 teaspoons
carrots, cut into 2-inch pieces
parsnips, peeled and cut into 2-inch pieces
turnips or potatoes, peeled and cut into wedges
onion, cut into wedges
1 (12 ounce) can
dried apricot halves
This recipe was my 1st attempt at cooking bison and my 2nd attempt at a brisket. I was leery of using a slow cooker because, to me, a slow cooker meal is usually overcooked and is smelly. But I trudged on and made the recipe as directed so I could give it a fair review. I followed the recipe as written with the exception of adding parsnips, my store was out. I put this on to cook at midnight so it would be ready by lunchtime. When I woke up the house smelled amazing. This recipe took all of the 12 hours stated and tasted pretty darn good. I'm not sure brisket is something I want to work with often but I was glad to have the opportunity to work with bison and this cut of meat. This definitely had good flavor and my son thought it was awesome.
The bison was tender and fell apart while I was cutting it. It had a nice, mild taste and excellent texture. I wasn't crazy about the beer flavor. I think next time I would leave it out completely (or add some kind of beef stock, if a liquid is actually needed). The bison had a really great flavor, though, so I will rate this recipe fairly high.
* Percent Daily Values are based on a 2,000 calorie diet.
Beer-Braised Bison Brisket with Root Vegetables
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 31
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