Bison roast with mozzarella and mustard crust

Ingredients for 6 servings:

• 1.3 kg bison fillet(s)
• 3 tbsp oil or 50 g clarified butter
• 1 medium-sized onion(s), cut into coarse rings
• 1 buffalo mozzarella
• Salt and pepper from the mill
• 1 tbsp Dijon mustard
• 2 tbsp mustard, sweet and coarse
• 4 garlic cloves
• ½ tsp salt
• 1 tsp tarragon
• 1 tsp peppercorns, coarsely crushed
• 1 tsp oregano
• 1 tsp rosemary
• 50 g blue cheese
• n. B. Oil
• e.g. breadcrumbs
• 0.33 bunch soup vegetables, finely chopped
• 1 medium-sized onion(s), finely chopped
• 2 clove(s) garlic, chopped
• 5 tbsp balsamic cream
• 5 tbsp sherry
• 200 ml broth
• 2 bay leaves
• 1 tbsp juniper berries, crushed
• 1 tsp peppercorns, whole
• 50 g blue cheese
• 1 tbsp berries, red
• 1 tbsp green pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

cooked at low temperature

Take the meat out of the fridge a few hours before cooking and let it come to room temperature. Rinse under running water and pat dry before cooking. Heat the cooking oil and clarified butter and then sear the meat gently on all sides for 3-4 minutes per side. Make sure the meat doesn’t get too brown. In the meantime, preheat the oven to 90°C and heat a shallow dish (e.g. the lid of a roasting pan or similar). Roughly chop 1 onion into rings. For the mustard marinade, chop 4 cloves of garlic and mix with half a teaspoon of salt using a fork, then mix with the other ingredients. Mash the blue cheese with a fork and stir into the marinade. The paste should be spreadable but not too runny. If it’s too thin, add a little breadcrumbs or stir in a little oil if necessary. Cut the mozzarella crosswise into thin slices. Remove the meat from the roasting tin, pat off some of the oil and season with salt, pepper and paprika. Place the onion rings in the warmed lid of the roasting tin and place the meat on top. Then coat all over with the mustard marinade; it should stick. Place the mozzarella on top of the marinade and insert a meat thermometer into the center of the meat. Put the tin in the preheated oven and roast at 90°C for approx. 90-120 minutes. When the core temperature reaches 60°C, turn off the oven and let the meat rest for another 10 minutes; the roast will continue cooking for approx. 2-3°C. The meat will then be tender and pink (medium). In the meantime, prepare the sauce. To do this, reheat the cooking juices and fry the finely chopped onions, garlic cloves and a handful of finely chopped soup vegetables in it. Add the juniper berries, bay leaves and peppercorns and fry. As soon as the onions begin to brown, deglaze with the balsamic vinegar and let it evaporate. Then add the sherry and let it reduce. Then deglaze with the stock, bring to a boil, and reduce until there is nothing left. Top up the stock with another 200 ml of water and simmer or simmer on low heat for about 20 minutes, but do not allow it to reduce. This repeated process creates a very robust flavor. Crush the blue cheese and stir it into the simmering sauce until it has dissolved. After 20 minutes, remove the bay leaves and then puree the sauce with all the other ingredients in a blender and pass it through a sieve back into the pot. Add the red berries and green peppercorns and let it simmer on very low heat for another 20 minutes. Add a little more water if the sauce is too thick. 20 minutes before the meat is cooked (at an internal temperature of about 57°C), the remaining side dishes can be prepared. We had fried potatoes and snow peas with it.