Beer-braised bison roast
Roast
Bison is my favorite red meat. In truth, it's pretty much my only red meat. Besides I have a very good friend who raises them, so I have a dependable and excellent supply. I know exactly where and how they've been raised, and please, don't even think of questioning her sustainability ethic. I never get tired of seeing her bull Elvis standing sentry between us and the dogs and his harem. <br /> <br />Bison is lean, it is exceedingly tender as long as it is not overcooked. It is wildly high in protein, so you'll tend to eat less because you will feel more full and satisfied. And happy. It has a natural sweetness which my friend, Dot, believes derives from its very high iron content. It's a perfect food. <br /> <br />New Belgium 2 Below: I'm a long-distance bike rider. New Belgium makes my favorite pale ale, Fat Tire. 2 Below has a bit lower alcohol content than their other beers, hence the name. New Belgium's headquarters are in Fort Collins, Colorado, just up the road from my daughter in Boulder. It gives generously to environmental causes. The perfect beer for the perfect meat. The combination of a great, sustainably produced roast, some root vegetables, porcini mushrooms and their rich stock, a great beer, all combine in a beautifully earthy, warming fall to winter dinner.
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