Ingredients

For the Bison & Marinade:

• 3–4 lbs bison shoulder roast (or lean beef if unavailable)

• 1 cup pure Canadian maple syrup (dark preferred)

• ½ cup red wine (Ontario Pinot Noir works beautifully)

• 2 tbsp apple cider vinegar

• 3 cloves garlic, minced

• 2 sprigs fresh thyme

• 1 tsp juniper berries, lightly crushed

• 1 tsp sea salt

• ½ tsp cracked black pepper

For the Braise:

• 2 tbsp cold-pressed canola oil (Canadian-grown)

• 1 large onion, sliced

• 2 carrots, chopped

• 2 parsnips, chopped

• 2 celery stalks, chopped

• 1 small cedar sprig (food-safe, rinsed well) or substitute with fresh rosemary if unavailable

• 1 cup wild blueberries (fresh or frozen)

• 2 cups low-sodium beef stock

Finishing Touch:

• Fresh parsley, chopped

• Toasted pumpkin seeds (pepitas) for garnish

Instructions

1. Marinate the Bison (Overnight Recommended):

   • In a bowl, whisk together maple syrup, wine, vinegar, garlic, thyme, juniper, salt, and pepper.

   • Place the bison roast in a glass dish, cover with marinade, and refrigerate overnight.

2. Sear in the Oval Roaster:

   • Remove meat from marinade (reserve marinade).

   • Heat the Oval Roaster on medium. Add canola oil.

   • Sear the bison roast on all sides until deeply browned. Remove and set aside.

3. Build the Base:

   • In the same roaster, add onion, carrots, parsnips, and celery. Cook until lightly caramelized.

   • Pour in reserved marinade and scrape up browned bits.

4. Braise:

   • Return bison to the roaster. Add beef stock, cedar sprig, and wild blueberries.

   • Cover and cook on low heat (stovetop) for 3–4 hours, or until meat is tender and easily pulled apart. (The Platinum Oval Roaster will keep heat circulating evenly, reducing the need for excess liquid.)

5. Finish & Serve:

   • Remove cedar sprig. Shred or slice the bison.

   • Taste sauce and adjust seasoning with salt, pepper, or a splash of maple syrup.

   • Garnish with parsley and toasted pumpkin seeds.