Every year I prepare the roasts for our annual Christmas party. It has never happened on Sunday since I've been doing it, so never had a problem before - just spent all day doing them - then arriving with everything at 6:30 for the party.
This year that was a problem, because I need to be at the restaurant cooking breakfast Sunday morning, so I decided to do them on Saturday. The solution was to only run the rotissary for half the normal time. Packed them in the fridge as each pair was done. Sunday morning, removed them, and cut up all the veggies. Pre cooked the onion, peppers and other hard vegatables for a few minutes while chopping and filling the roasting pan. Then added the roasts on top, put the lid on, and started the oven at 350-375. Let it run for about an hour then turned down to 170, and went to work.
Anticipated returning by 3 PM to add the tender leafy veggies, but did not get back until 4:30. Quickly harvested some cabbage leaves, parsley, cilantro, lamb's quarter, and radish leaves from the garden. Chopped and added them to the mix, kicked the heat back to 400, and prayed everything would be ok. Packed at 6 and took to the party. Probably the best yet. The meat was a bit hard to carve - already falling apart and the veggies still had some texture. I had turned the oven into a giant crockpot.
The best part for us came later. I season and wrap the roasts in bacon before placing on the rotissary - don't want to lose any $7/lb bison. It provides the basting and keeps the seasoning in place. Normally the bacon becomes char - even the dogs don't want it - but this time, the bacon was cooked but not to crispyness. I saved and ziplocked it.
We made the best bacon sandwiches we have ever eaten with the "leftovers".
Think I will do 2-day roasts from now on.
40-50 people attended the party.
2-day Bison Roasts
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