Frank's Recipes! Marinated Top Round of Bison with Rosemary and Garlic Herbed Potatoes

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Marinated Top Round of Bison with Rosemary and Garlic Herbed Potatoes

Marinade
1 cup soy
1 cup balsamic vinegar
1 cup maple syrup
1 cup water
1 teaspoon chopped garlic
1 sprig fresh thyme

Mix all ingredients thoroughly. Marinate the bison overnight in the refrigerator, covering the pan tightly with plastic wrap.

Bison
1 6 lb. bison top round, rolled and tied
salt and pepper to taste

Preheat oven to 350° . Remove the bison from the marinade, and discard any leftover. Place bison in roasting pan and season with salt and pepper. Bake for about 1 3/4 hours. Remove and let rest for about 1/2 hour before carving.

Potatoes
10 purple potatoes, cut in quarters
5 Yukon Gold potatoes, cut in quarters
2 teaspoon chopped garlic
1 teaspoon fresh rosemary
3 teaspoon fresh parsley
1 teaspoon fresh thyme
2 teaspoon fresh chives
(chop all herbs separately)
1/4 lb. butter
1/2 cup chicken stock

Blanch potatoes in boiling, salted water until tender. In a large sauté pan, heat one teaspoon of the butter. Sauté chopped garlic until soft. Add potatoes, chicken stock, and chopped herbs. Cook until the potatoes are heated through. Add remaining butter and season to taste with salt and pepper.

To Serve
Place the potatoes on one side of a large platter. Arrange bison slices on the other side.

Serves 8