Bison Roast with Mozzarella Mustard Crust

Summary

Ingredients

• 1.3 kg fillet (s) bison
• 3 tablespoon oil or 50 g clarified butter
• 1 medium onion (s), cut into coarse rings
• 1 buffalo mozzarella
• Salt and pepper from the mill

For the herb crust:

• 1 tablespoon Dijon mustard
• 2 tablespoon mustard, sweet and coarse
• 4 garlic clove (s)
• 0.5 teaspoon ½ salt
• 1 teaspoon tarragon
• 1 teaspoon peppercorns, coarsely crushed
• 1 teaspoon oregano
• 1 teaspoon rosemary
• 50 g blue cheese
• oil
• breadcrumbs

For the sauce:

• 0.33 bunch soup vegetables, finely chopped
• 1 medium onion (s), finely chopped
• 2 cloves garlic, chopped
• 5 tablespoon balsamic cream
• 5 tablespoon sherry
• 200 ml broth
• 2 bay leaves
• 1 tablespoon juniper berries, crushed
• 1 teaspoon peppercorns, whole
• 50 g blue cheese
• 1 tablespoon berries, red
• 1 tablespoon pepper, green

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Instructions

1. Take the meat out of the fridge a few hours before preparation and let it reach room temperature. Rinse under running water and pat dry before preparing.
2. Let the frying oil and clarified butter get hot and slowly sear the meat on all sides for 3 - 4 minutes on each side. Make sure that the meat doesn`t get too dark. In the meantime, preheat the oven to 90 ° C and heat a flat dish (e.g. the lid of the roaster or similar). Roughly cut 1 onion into rings.
3. For the mustard marinade, chop 4 cloves of garlic and mix with half a teaspoon of salt with a fork and mix with the other ingredients. Mash the blue cheese with a fork and stir into the marinade. The paste should be spreadable but not too thin. If it is too thin, add a little bread flour or stir in a little oil if necessary.
4. Cut the mozzarella diagonally into thin slices.
5. Take the meat out of the roaster, dab off the oil a little and season with salt, pepper and paprika. Place the onion rings in the heated lid of the roasting pan and place the meat on top. Then brush the mustard marinade all around, it should stick. Place the mozzarella on top of the marinade and stick a meat thermometer in the center of the meat. Put the tin in the preheated oven and fry at 90 ° C for approx. 90 - 120 minutes. When the core temperature is 60 ° C, switch off the oven and let the meat rest for another 10 minutes, the roast will continue to cook for approx. 2 - 3 ° C. Then the meat is tender pink (medium) inside.
6. In the meantime, prepare the sauce. To do this, reheat the frying stock and fry the finely chopped onions, the cloves of garlic and a handful of finely chopped soup vegetables in it. Add the juniper berries, bay leaves and peppercorns and fry.
7. As soon as the onions begin to brown, deglaze with the balsamic vinegar and let them evaporate. Then add the sherry and let it boil down as well. Then deglaze with the broth, bring to the boil and reduce until there is nothing left of the broth. Fill up the brew again with 200 ml of water and simmer or steep it on a low flame for approx. 20 minutes, but do not boil down. This repeated process creates a very strong aroma.
8. Mash the blue cheese and stir into the simmering sauce until it has dissolved. After 20 minutes remove the bay leaves and then puree the sauce with all the other ingredients in a mixer and put back into the pot through a sieve. Add the red berries and green pepper and let it steep for another 20 minutes on a very low heat. If necessary, add a little water if the sauce is too thick.
9. The other side dishes can be prepared 20 minutes before the meat is done (at a core temperature of approx. 57 ° C). We had fried potatoes and snow peas with it.