Search Lex Culinaria

« Grilled Corn and BC Peach Salsa | Main | Chard and Cheese Pie »

August 27, 2006



Mouthwatering photo! How long did you actually cook the bison? I'm definitely going to try this with beef, which is easier to find at the farms here in rural northwest Rhode Island.


I think it was somewhere around 45 minutes. That would depend on the temp your rotisserie or oven gets to. I really recommend using a meat thermomenter for roasts. I get perfect meat every time I use mine. As long as you're good about checking it, there is no way to screw the roast up! I think you can even get digital ones now that have a little alarm that beeps when you get the the right temperature!


I'm avoiding caffiene under doctor's orders (not even tea or chocolate at the moment), but for some reason that's making me even more hungry for this dish! It looks so wonderfully delicious!


Thank you for your post, I look for such article along time, today i find it finally. this post give me lots of advise it is very useful for me .i will pay more attention to you ,i hope you can go on posting more such post, i will support you all the time.

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Your comment could not be posted. Error type:
Your comment has been posted. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.


Post a comment