Cider Braised Bison Chuck Roast with Hard Cider Sauce & Harvest Hash

Ingredients:

• 1 3 lb.Wild Idea Chuck Roast, rinsed and patted dry
• 1 Tb.  Olive oil
• 1 tsp. Salt
• 1 Tb. Pepper
• 1/4 cup Apple Cider Syrup
• 2 bottles Hard Cider
• 1 Apple, diced
• 1 tsp. Arrow Root (*optional)

1. Preheat oven to 500*
2. Pour oil and salt & pepper into heavy roasting pot., and stir to incorporate.
3. Roll roast around in pan covering with oil salt & pepper.
4. Place roast in preheated oven uncovered and roast for 10 minutes to brown, turning once during cooking time.
5. Drizzle roast with Apple Cider Syrup and pour 1 bottle of Hard Cider into pot. Cover.
6. Reduce heat to 350* and braise for 2.5 hours, turning once during cooking time.
7. Remove from oven and remove roast from pan. Cover Roast and set aside.
8. Place pot on stovetop and bring to a boil over medium high heat.
9. Add remaining bottle of Hard Cider slowly, tasting as you add to your preference (the sauce not the cider).
10. To thicken, dilute Arrow root with a little water and whisk into sauce. Season to taste.

To serve, pull roast apart into serving size pieces and drizzle with hot hard cider sauce. Serve with Vegetable Hash, recipe follows. Delicious!

Harvest Vegetable Hash

• 2 Cobs Corn, husked (or frozen corn)
• 1 Yam or small Acorn Squash, diced
• 1 Zucchini, diced
• 1 medium onion, diced
• 1/2 Tb. Olive Oil
• 1 Tb. Butter
• 1/2 tsp. salt
• 1 tsp. Black Pepper
• 1 tsp. fresh Rosemary, finely minced

1. In heavy sauté pan over medium high heat, add olive oil & butter
2. Add vegetables and seasonings to pan.
3. Sautee for 8 minutes, stirring occasionally, or until vegetables are cooked but firm.

Wine Pairing:

Ghost Pines, 2006 Cabernet Sauvignon, Louis M. Martini Winery, St. Helena, CA.

This earthy, autumn wine is complimented by sweet aromas and black pepper. It will provide a full flavored addition to your aromatic meal.