Bison Pot Roast With Hominy
*Recipe adapted from the The Sioux Chef.
1 cup dried hominy 1 (3-4 lb) bison chuck roast Coarse sea salt 3 tablespoons sunflower oil 3-4 cups bison or vegetable stock 2 fresh sage sprigs, plus more for garnish 2 teaspoons dried juniper berries ¼ cup light agave nectar 1 packed cup sliced dark greens, such as spinach or kale Ingredients Directions 1. Add the hominy to a large bowl and cover with 3 inches of water. Let soak overnight at room temperature. Drain, discarding the soaking liquid. 2. Heat the oven to 250°. Season bison generously with 2 tablespoons salt Heat the oil in a large Dutch oven or heavy pot over medium-high. Add the bison and sear it until browned on all sides, rotating the meat when it releases easily from the pot, about 15 minutes total. Transfer the meat to a plate. Add the drained hominy, stock, sage sprigs, juniper, and agave to the pot.
3. Bring to a simmer over high heat, scraping the bottom of the pot. Return the meat to the pot, cover, transfer to the oven and bake until the meat is very tender, 3 to 3 1/2 hours, turning over the bison about halfway through. Remove and discard the sage sprigs. Stir in the greens until wilted. Season the liquid with more salt to taste. 4. Slice the meat into 1-inch-thick slices. Spoon some of the sauce, hominy and greens over the slices, and garnish with torn sage leaves.
Special thanks to the Grant Two Bulls for sharing his favorite traditional dish as part of the Be My Guest recipe collection.
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