Bison Pot Roast With Hominy Recipes

Steps:

• Place bison pot roast in a large zip lock bag with flour, garlic, salt and pepper. Shake well to coat and allow to rest for 10 minutes.
• Place a heavy bottomed pan on the stove and preheat for 10 minutes on medium low.
• Add vegetable oil and brown the roast well on the first side for 7 minutes and the second side for 5 minutes. Remove and set aside on a platter.
• Add onions to same skillet and saute until soft and clear, about 9 minutes. Add carrots and celery and cook for an additional 11 minutes. For best flavor the vegetables should caramelize.
• Add one heaping tablespoon of tomato paste and continue to saute for an additional 2 minutes.
• Add beef stock or stock/wine mixture. Return roast to pan, bring liquid to a boil and immediately reduce to a simmer.
• Cover and cook on lowest stove top setting for 7 hours OR Set oven temp to 180°F and cook in covered heavy casserole for 8 hours OR Transfer to slow cooker and cook on low for 8 hours.
• When the meat is fork tender, remove roast and let rest for 10 minutes before slicing.

Steps:

• Place the hominy and tepary beans in separate medium bowls. Add enough water to each to cover the beans by 4 inches, and soak overnight at room temperature.
• About 3 hours before serving, drain the hominy and the beans and place them in separate 3- to 4-quart pots. Add enough cool water to cover the hominy and tepary beans by 4 inches. Set each over high heat, bring to a boil, then lower the heat and simmer gently, stirring occasionally and skimming any foam that rises to the surface, until tender, about 1 1/2 to 2 hours. Reserve 2/3 cup of the cooking liquid from each type of beans (for 1 1/3 cups liquid). Drain the hominy and the beans and set aside.
• Meanwhile, prepare the squash: Heat the oven to 425 degrees. On a parchment-lined rimmed baking sheet, toss the squash with 1 tablespoon oil and a pinch of coarse sea salt. Arrange the squash in an even layer and roast until golden and very tender, stirring halfway through, 35 to 45 minutes.
• In a large skillet, heat the remaining 2 tablespoons oil over medium-high. Add the onion, chile powder, sage and a generous pinch of smoked salt and cook, stirring occasionally, until the onions are tender, 5 to 8 minutes. Add the reserved 1 1/3 cups cooking liquid and bring to a simmer.
• Add the cooked hominy and beans to the skillet, then stir in the roasted squash and greens. Season to taste with coarse sea salt and serve.

Steps:

• 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.
• Heat the oven to 250 degrees. Season the bison generously on all sides 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, then add the drained hominy, stock, sage sprigs, cedar or juniper, and agave to the pot.
• 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 and cedar, if using. (If using juniper berries, you can discard them, but it's not necessary: They add surprising flavor and texture when eaten with the meat.) Stir in the greens until wilted. Season the liquid with more salt to taste.
• Slice the meat into 1-inch-thick slabs and divide among shallow bowls. Spoon some of the sauce, hominy and greens over the slices, and garnish with whole or torn sage leaves.