2 tablespoons garlic powder
2 tablespoons finely chopped fresh rosemary
2 tablespoons salt
1 tablespoon onion powder
1 tablespoon ground black pepper
2 cloves garlic, minced
One 3-pound bison roast (round, top sirloin or rib)
2 to 3 tablespoons olive oil, or enough to coat the roast
Bison meat does not marble like cow's meat, so it is a lot leaner. Bison can take a third less time to cook compared to beef and is best eaten rare to medium-rare. Cooking times can vary depending on the thickness of the roast, so I strongly recommend using a meat thermometer.
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