This is a one-dish meal that is elegant but simple. Bison is a low fat choice for meats and does not have a game-y taste.
Portion size8 servings
extra virgin olive oil
1 1/2 lb
mini red potato
Preheat oven to 400 F. Using a long sharp knife or an electric knife, cut the roast into one long strip approximately 1 inch thick. This is done by cutting the length of the roast and rolling the roast as you cut. The result will be a strip of meat approximately 24" to 30" long. Spread the goat cheese across the length of the meat. Cover the cheese with strips of bacon. Sprinkle the chopped garlic over the bacon. Season with black pepper. Roll up the meat taking care to make a tight rill with the ends tucked in. Using a butcher cord tie two loops of string and both the top and bottom and the sides of the roll making sure the ends of the rool are tucked in. Oil the bottom of a 5 litre roaster with the Extra Virgin Olive Oil. Place the roasr circumference side down so as to keep the cheese in the roll as it cooks. Pour stock over the roast. Add green onions. Cover and roast at 400 F for 30 minutes. Reduce heat to 350 F and continue to roast for 30 minutes. Turn roast and add carrots, parsnips and celery. Twenty minutes later add potatoes and mushrooms. Roast until potatoes are tender to the fork (approx. 20 minutes). Remove roast and tent with tin foil. Remove veggies and keep warm. Mix water and corn starch to make a slurry. Place roaster with broth on the stove top and bring to a slow boil - slowly add cornstrach slurry while constantly whisking until the gravy begins to thicken. Continue to whisk until the desired consistency of gravy has been attained. Slice roast. Serve with gravy over vegetables. Note: Creole mustard may be presented as a condiment.