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Bison is braised with root vegetables and cedar branchlets in this one-pot recipe from Sean Sherman, author of The Sioux Chef's Indigenous Kitchen and chef-owner of Owamni restaurant in Minneapolis, MN.
"Braising bison can take a little longer, but you'll know it was worth it when it falls apart in your mouth. The cedar will give it a natural flavor that makes you feel like you are eating dinner while sitting on the forest floor." –Sean
Adapted from The Sioux Chef's Indigenous Kitchen by Sean Sherman with Beth Dooley. Copyright © 2017 by Sean Sherman with Beth Dooley. Used with permission by University of Minnesota Press. All rights reserved.
- 3 pounds bison top or bottom round roast
- 3 tablespoons salt
- 1 tablespoon sumac
- 1 onion, medium dice
- 2 sweet potatoes, large dice
- 1 turnip, large dice
- 3 sunchokes, large dice
- 1 cup wild white cedar branchlets, plus a little extra finely chopped to garnish
- ¼ cup pure maple syrup
- 6 cups water
- Pepitas, to garnish (optional)
Preheat oven to 300˚F. Rub salt and sumac over meat.
Place the roast in a heavy dutch oven or cast iron pot with the onion, sweet potatoes, turnip, sunchokes, cedar branchlets, maple syrup and water around and on top of the meat. Cover the pot and place in oven for about 5 hours to braise.
Remove pot from oven, remove cedar bough and serve pot-roast style. Garnish with extra chopped cedar and pepitas for texture, if desired.