Roast Bison with Oven Vegetables

Method

1. Remove the bison roast from the fridge at least two hours before cooking to bring to room temperature. Pat dry thoroughly.
2. Season the meat with salt, pepper, and olive oil. Massage into the meat.
3. Heat a cast iron pan with olive oil and a knob of butter over high heat.
4. Sear the meat on all sides until deeply browned.
5. Add spring onions, garlic cloves halved, and fresh herbs (rosemary, marjoram, bay leaves, sage) to the pan. Add another knob of butter.
6. To prepare the vegetables: cut pumpkin, celeriac, cauliflower, Jerusalem artichokes, fennel, kohlrabi (red and white), spring onions, and radicchio into cubes or thin slices.
7. Arrange the vegetables on a baking tray. Season with salt, olive oil, and herbs.
8. Roast the vegetables in the oven at 180-190°C (350-375°F) for about 30-45 minutes, until tender and golden.
9. For the meat: pour bison bone broth into the pan, bring to a simmer. Add a small knob of butter.
10. Transfer the meat to a low-temperature oven (95-100°C / 200-210°F) with a probe inserted into the center. Cook until internal temperature reaches 80°C (175°F), about 3-4 hours.
11. Once cooked, remove the meat. Strain the pan juices and thicken with rice flour mixed with cold water to make a sauce.
12. Slice the meat thinly against the grain.
13. Serve the meat with the roasted vegetables and spoon over the sauce. Garnish with fresh herbs.