The Ultimate Guide to Perfectly Tender Bison Roast: An Easy Slow-Cook Method & Farmer Profile
Discover the secret to a melt-in-your-mouth bison roast with this incredibly simple, fuss-free slow-cook technique. Whether you’re an experienced chef or a novice home cook, this method guarantees a moist, tender result every time. While perfect for lean bison, this versatile approach also works wonders for beef, pork, or lamb roasts. Beyond the kitchen, we’ll delve into the fascinating world of Canadian bison farming, meet a dedicated farming family, and explore why bison meat is a healthy, sustainable choice for your table.
This article is a proud contribution to The Canadian Food Experience Project, an initiative that commenced in June 2013. Through our collective stories and regional food experiences, participants aim to illuminate Canada’s diverse culinary identity and share it with the world. This month, we’re celebrating “A Canadian Farmer or Producer,” highlighting the dedicated individuals who bring quality food to our tables.
Meeting a Canadian Bison Farmer: Dennis Johnson of Northern Alberta
Imagine going back a few centuries to a time when vast, open prairies stretched as far as the eye could see, a gentle wind rustling through an ocean of grasslands, or a fierce blizzard transforming the landscape into a snowy expanse. What majestic animal dominated this powerful panorama?
Most likely, you picture a formidable herd of bison (often mistakenly called buffalo), peacefully grazing one moment, then thundering across the distance the next, stirring up clouds of dust and shaking the very ground beneath them. This iconic imagery, once a cornerstone of the North American wilderness, is not confined to history books. Over the past three decades, a concerted effort by dedicated farmers, ranchers, and conservation agencies has successfully revitalized the populations of this near-extinct monarch of the Canadian and American prairies. The magnificent beast that once sustained Indigenous peoples, offering both vital nourishment and spiritual strength, is once again thriving, providing wholesome food for our contemporary tables.
Among the vibrant communities committed to this resurgence are the bison farmers of Northern Alberta. Allow us to introduce Dennis and Linda Johnson, who operate their thriving farm in Valhalla Centre, Alberta.
Dennis is my husband’s brother, and he and Linda represent the second generation of their family’s farming legacy. Together, they have expanded the family farm into a prosperous enterprise that now involves their children and grandchildren, bringing in the third and fourth generations. Having actively farmed since the 1970s, Dennis and Linda decided in 2000 to diversify their operations. Moving beyond traditional grain and fescue crops, they ventured into bison farming. Their initial introduction to bison meat came in 1994, prompted by their young daughter’s severe food allergies, including an intolerance to beef. Bison proved to be a highly nutritious and well-tolerated alternative, paving the way for a new direction in their farming journey.
Sustainable Bison Farming in Valhalla Centre
Convinced by both the health benefits and economic viability of raising bison for meat, the Johnsons equipped a significant portion of their land with the specialized, extra-strong electric fencing and robust corralling systems necessary for handling these powerful animals. Today, Dennis and Linda proudly manage a herd of over 50 bison cows, and each spring, they acquire more than 300 yearlings to graze on their pastures throughout the summer. These animals are typically sold for processing in the fall. Bison farming integrates seamlessly into their existing agricultural framework, especially since their primary crop is fescue, cultivated for lawn seed. After the fescue seeds are harvested, the remaining grass is baled and serves as a vital winter feed source for the bison, or as a supplement during times of scarce pasture.
There are two distinct types of bison: wood bison and plains bison. Dennis and Linda raise plains bison, which constitute the majority of farmed stock in North America. Farmed bison typically originate from animals selectively culled from wild herds, which still roam freely in several protected areas across Canada and the northern United States. Although commonly referred to as buffalo, their accurate scientific name is bison. These animals retain much of their wild temperament, making them considerably different from domestic cattle. For instance, if a female has birthing difficulties or if an animal falls ill, intervention by veterinarians in the open pastures is often challenging and sometimes impossible; the animals largely rely on their innate resilience to survive. This wild nature means bison never truly lose their inherent instincts, requiring specific handling techniques and a deep understanding of their behavior.
Bison are fundamentally herd animals, inherently skittish and quick to follow any member leaving the group. This natural behavior makes handling them, or attempting to separate individuals from the main herd, a particularly challenging endeavor. It necessitates specialized fencing, robust gates, and carefully designed chutes, along with handlers who possess both cunning and extensive knowledge of bison behavior. The Johnsons also maintain a dedicated calving pasture, kept free of bulls and yearlings, where calving typically begins in mid-April. The new calves are left undisturbed and are not handled or tagged until late fall, minimizing stress on both mothers and their young.
For Dennis and Linda, the most cherished annual experience with their bison occurs in April and May, when they drive around the pasture, observing the new calves. They have two pickups affectionately named ‘the blue buffalo truck’ and ‘the white buffalo truck’. The bison are so accustomed to these vehicles that they remain calm in their presence. This allows Dennis and Linda to slowly idle their trucks quite close to the herd, offering them a unique opportunity to quietly observe the bison mamas and their adorable babies.
Adventures and Challenges on the Bison Ranch
Linda recounts some of their more harrowing experiences involving bison. One unforgettable night, a group of unruly teenagers inexplicably opened the bull pen, allowing several powerful bulls to escape onto the crown land bordering their farm. Dennis, armed with a gun and driving his quad, immediately set out in search of the escaped animals. Suddenly, one of the massive bulls charged him. At a distance of about 40 yards, he fired his rifle. The initial bullet merely caused the animal to stumble, yet it continued its thunderous charge towards him. Bison skulls are incredibly thick, and from the front, their enormous heads act as a natural shield for the rest of their bodies. Dennis fired several more times, finally dropping the bull with the very last bullet in his gun when the animal was dangerously close. It was a terrifying adventure and a costly loss.
On another occasion, Dennis went out with his tractor to feed the bison and was horrified to discover his hired man’s three-year-old son, accompanied by his small dog, inside the bull pen. The little boy, wearing rubber boots, had somehow navigated two high-voltage electric fences without receiving a shock. The bulls, driven by curiosity, were only about 15 feet away from the toddler and steadily approaching. Dennis frantically opened the gate, drove the tractor between the boy and the approaching bulls, and swiftly pulled the child to safety inside the tractor. Linda later observed that the toddler seemed to have learned an unexpected lesson: if he ventured into the bull pen, he’d get a thrilling tractor ride. As for Dennis, he learned his heart was in exceptionally good working order!
The bison themselves also have their share of adventures. One day, the hired man went to the bison pasture and stumbled upon a surprising scene: one of the bulls had cornered an angry black bear atop a brush pile. The bear, clearly understanding the danger, was smart enough to remain out of reach. It seems even bears recognize the formidable power of a bison and wisely choose to avoid their advances.
The Resurgence of Bison in Canada: A Sustainable Future
The Peace River Country, spanning northern Alberta and British Columbia, accounts for a significant 14.4% of Canada’s total bison herd. Alberta alone is home to a staggering 49.7% of the nation’s bison population. The small hamlet of Valhalla Centre, where the Johnsons reside, is a critical hub for bison production; one local farmer operates a herd exceeding 1200 animals. This concentration highlights the region’s importance in the revival of this magnificent species.
Raising bison represents a naturally sustainable farming industry, playing a crucial role in both preserving natural grasslands and safeguarding a species directly descended from the powerful beasts that roamed this vast continent long before human settlement. The superior hardiness of these wild animals makes them inherently disease resistant, resulting in less reliance on drugs and medical interventions. Furthermore, bison are raised without added growth hormones, stimulants, antibiotics, or animal by-products, yielding a highly nutritious, incredibly flavorful, and naturally lean meat that aligns perfectly with contemporary health-conscious diets.
Consider this compelling information from the Canadian Bison Association:
DID YOU KNOW? …
Wow! As the chart illustrates, bison boasts an impressive nutritional profile. It has fewer calories than chicken, less cholesterol than beef, and considerably more iron than any other common red meat. Additionally, bison is an excellent source of essential nutrients, offering more vitamin B12 than beef, pork, or chicken, crucial for nerve function and energy production. Beyond its health benefits, bison meat offers a delicious culinary experience, often described as similar to choice cuts of beef, but with a distinctly leaner, richer, and slightly sweeter flavor profile that truly stands out.
Cooking Bison: Tips from a Farmer
Bison is surprisingly easy to cook, requiring only minor modifications from traditional beef recipes. Linda, our experienced bison farmer, shares her top tips for preparing this delicious meat. She recommends grilling bison burgers on a barbecue or over a campfire. For the juiciest, most intense bison flavor, she uses only pure ground bison, with no added ingredients, cooking the patties until they are just slightly pink in the middle. Shortly before they are finished, she adds a slice of cheddar or another favorite cheese on top. Linda explains that the cheese melts and is almost completely absorbed into the meat, adding a luscious layer of flavor without overpowering the bison’s natural taste. Her absolute favorite way to cook bison burgers is over a campfire: place a grate over the flames, cover it with tin foil, and cook the burgers to juicy perfection, then top with cheese.
For bison roasts, due to their inherent leanness, a long, very slow roasting method is highly beneficial. Years ago, Linda generously shared her remarkable technique for achieving an amazingly tender roast bison. I have adopted this method ever since, and I can attest to its consistent perfection across various cuts: beef, pork, and even a whole leg of lamb. Each time, the results are impeccable. If convenience and exceptional tenderness are what you seek, you have found your go-to method. Simply place a solidly frozen roast into the oven in the morning, and let the magic happen. That’s it – no fuss, no turning, no basting. By evening, you’ll be serving a melt-in-your-mouth bison roast that will impress your dinner guests.
For more detailed information on bison, its production, and a wealth of cooking tips, be sure to visit the official websites of the Canadian Bison Association and the National Bison Association.
*All photos of bison and bison farming by Linda Johnson, showcasing her firsthand experience and the beauty of their operation.
Linda’s Super Easy Slow-Roast Technique for Perfect Bison (or Beef) Roast
This technique is a game-changer for anyone looking for a foolproof way to prepare a tender, flavorful roast with minimal effort. The low and slow temperature allows the meat fibers to break down gently, ensuring incredible tenderness and juiciness, especially crucial for lean cuts like bison.
Ingredients:
- 1 bison roast, any cut (e.g., round, sirloin tip), any size, frozen solid
- Barbecue sauce of your choice (store-bought or homemade recipe here), optional, but highly recommended for added flavor and moisture.
- Alternatively, your favorite spice rub, or simply salt and pepper
Instructions:
Preheat your oven to a precise 225°F (110°C). Yes, that incredibly low temperature is correct – it’s the key to this method’s success.
Around 7 or 8 o’clock in the morning, place the solidly frozen roast directly into a roasting pan or a Dutch oven. Choose a pan that is just slightly larger than the roast itself, allowing for some space around it but not too much.
Now for the flavoring: generously slather the roast with your favorite barbecue sauce. This is my preferred option as it adds a wonderful depth of flavor and helps retain moisture. Alternatively, you can rub it with your preferred spice mix, sprinkle it generously with coarse salt and freshly ground black pepper, or simply leave it plain if you prefer the natural taste of the bison to shine through.
Cover the roasting pan securely with a tight-fitting lid. If your lid doesn’t fit snugly over the roast (especially if it’s a larger cut), tent the entire pan tightly with heavy-duty aluminum foil. The key is to create a sealed environment to trap moisture.
Place the covered roast into the preheated 225°F (110°C) oven and simply leave it there for the entire day. Resist the urge to peek or check on it. By 5 or 6 o’clock in the evening, your bison roast will be cooked to beautifully tender perfection, yielding an incredibly moist and flavorful result.
Upon completion, you’ll find a generous amount of flavorful liquid accumulated in the pan, perfect for making a delicious gravy if desired. Carefully remove the bison roast from the oven and allow it to rest in its juices for approximately 15 minutes. This crucial resting period allows the juices to redistribute throughout the meat, ensuring maximum tenderness. After resting, remove the roast, slice it thinly, and immediately return the slices to the warm roasting liquid. This step is particularly beneficial for lean bison, as it adds an external layer of moistness, preventing the meat from drying out while it waits to be served. If you plan to make gravy, remember to reserve a few tablespoons of these flavorful meat juices to moisten the sliced roast before serving.
*This remarkable slow-roasting method is incredibly versatile and works wonders with any type of frozen roast. I have personally tested it with both beef and pork roasts, achieving consistently great success. I even roasted an entire leg of lamb using this exact technique, and the result was marvelously moist and tender, much to the delight of my guests.
(Linda shares that she has even adapted this method for smaller bison roasts by adjusting the oven temperature even lower, to 175°F (80°C), for equally impressive results.)
Serving and Leftovers:
My favorite way to enjoy leftover bison roast the next day is cold, thinly sliced, and served with a variety of flavorful mustards. It makes for an exquisite sandwich or a light, satisfying meal.
Guten Appetit!
You might also like these complementary recipes:
Seared Duck Breast with Braised Apples and Cabbage
Honey Mustard and Three Seed Encrusted Pork Tenderloin with Parsnip Mashed Potatoes
Mexican Burgers with Smoky Chipotle Sauce
Pork Chops with Saskatoon and Green Apple Chutney
Steam Baked Salmon with Lovage and Lime
View past Canadian Food Experience Project entries here:
June, 2013: My First Authentic Canadian Food Memory: Buttery Sauteed Mushrooms with Spruce Tips and Chives
July, 2103: A Regional Canadian Food: Saskatoon Roll or Saskatoon Cobbler and How to Freeze Saskatoon Berries
August, 2013: A Canadian Food Hero in Northern Alberta, and Pickled Beets and Creamed Vegetables
September, 2013: My Cherished Canadian Recipe: Evans Sour Cherries in Brandy
October, 2013: Preserving, Our Canadian Food Tradition – Sweet and Spicy Apple Butter
November, 2013: The Canadian Harvest: Quinoa Harvest and Recipes (Quinoa OnionFrittata & Honey Vanilla Quinoa Pudding)
December, 2013: A Canadian Christmas: Gumdrop Fruitcake
January, 2014: A Canadian Resolution: Wild Rice and Mushrooms
February, 2014: My Canadian Love Affair: Kransekage, a Danish Wedding Cake and a Canadian Love Story
March, 2014: Another Regional Canadian Food: What Else is a Canadian Food? Pancakes – the Thick, Fluffy Kind