Prized and famed for its luxurious flavors and scarcity amongst the animal kingdom, the Bison Hump Roast has long been considered a delicacy by many of the people who associate themselves with the nostalgic Bovine. In order to fully appreciate the hump roast, it is imperative to understand the animal and its rich history. From grazing freely for decades in a untouched, undisturbed pasture, to a slaughter as these animals were hunted nearly out of existence by early settlers for their fur, a few select cuts, and to simply deprive the Natives of their main sources of nutrition. An animal who has been a presence and key in the evolution of our nation, the Bison has offered everything from the clothing on our backs, becoming the fire in a booming food industry, as well as a beast that has sustained nations for centuries. In the Bison’s History, the animal has traveled, flourished and been teased with extinction to lead us now into a rebuild in a herd as well as a reintroduction into today’s society as a healthy sustainable food source.
The Hump Roast is indigenous to very few animals throughout the world, all of which seem to have at some point, been cherished for the roasts unique characteristics. Being a well exercised muscle, responsible for the movement of this animals massive head, the bison hump can seem a rather daunting task to undertake; so much so that some often overlook it’s true beauty. The muscle contains a fair amount of connective tissue and silver skin, which if improperly handled can lead to a tough and stringy undesirable meal. Here is a quick guide to success.
3 Key Tips to handling the Hump
Clean the roast of any excess fat, glands or undesirable tissue.
Truss (means to tie) a roast, keep it tight and uniform as you tie your knots to ensure an even cooking temperature.
Slow and Low. Allow the roast the proper time to cook over a very low heat, Do Not Rush your Dinner. Let your house fill with the scent of a homely roast having mouths watering with anticipation.
1 Bison Hump Roast 3-3.5 lbs
1/2 Cup Olive Oil
1 head Garlic
15-20 sprigs Thyme
4-5 sprigs Rosemary
As needed Salt
As needed Pepper
1. Clean the Roast of any excess fat and tissue. Make a rub out of the olive oil, shallots, garlic, the rosemary & thyme. Rub the roast, inside and out covering the entire cut of meat, generously season with salt and pepper. Then, roll the hump and truss the roast evenly creating a uniform roll.
2. Let the roast sit in the rub overnight or up to 24 hours to marinate.
3 Preheat the oven to 325F. Place the Hump Roast in the oven and cook for 4 hours.
4. Allow the Roast to sit for 10-15 minutes before you cut into the flesh. This will allow the flesh to settle and redistribute the moisture and saturate the flesh throughout the roast instead of cutting in to the meat immediately and having that succulent juice escape into the roasting pan leaving you with a dry roast.
5. Slice and serve with your favorite roasted vegetables.