Beef: it’s what used to be for dinner. If you’re bored with burgers, steaks, stews and other dishes featuring the classic red meat, bison might be the perfect addition to your meal-planning menu. With a similar but slightly sweeter taste – and a healthier nutritional profile (including less fat and calories, plus omega-3 fats) – this paleo-friendly alternative can be subbed in for beef in any recipe. Or try it stand-alone as your main entrée, starting with this stuffed roast that’s not just elegant but easy for anyone to make.
Paleo Stuffed Bison Loin Roast
Ingredients
2-3 lb. bison tenderloin, silver skin removed and butterflied
2 Tbsp. olive oil
½ cup crimini mushrooms, chopped
4 cloves garlic, smashed
2 cups spinach
½ cup olive-oil packed sun dried tomatoes
2 Tbsp. freshly chopped parsley
Directions
- Preheat oven to 325 degrees F.
- Open tenderloin; use flat side of meat tenderizer tool to pound tenderloin until ½” thick. Set aside.
- In cast iron skillet, heat 1 tablespoon olive oil. Add mushrooms and sauté until browned, about 3 to 5 minutes. Add garlic and cook for an additional minute.
- Turn off heat, add spinach and cover; let sit 2 -3 minutes, stirring once or twice to wilt spinach. Remove cover and let cool slightly
- Add mixture to food processor and blend to combine. Add sundried tomatoes and pulse 5 -6 more times for a uniform consistency.
- Spread mixture onto outer third of meat, then roll up meat. Tie meat evenly with six pieces of kitchen twine.
- In skillet, heat remaining tablespoon olive oilover medium. Brown meat on all sides, roughly 1 minute per side.
- Place skillet in oven and finish cooking until internal temperature of 125 degrees F is reached.
- Remove roast from oven and cover with foil. Let sit, tented 10 – 15 minutes
- Place roast on platter, slice and serve with parsley scattered on top for garnish.