Est Servings: 4
Est Time: 4 1/4 hours (but worth it)
3lb Bison Chuck Roast
Kosher salt and freshly ground black pepper
2 tablespoons neutral-tasting oil, such as vegetable, canola, safflower, or grape seed
5 yellow onions, thickly sliced (let soak in water for 30 if you want to avoid the tears)
1 teaspoon dried thyme, crushed
2 teaspoons ground ginger
1 ½ tablespoons all-purpose flour
1 cup sparkling apple cider
½ cup low-sodium chicken broth
3 ripe apples, cored and cut into 1 inch pieces
¾ teaspoon cider vinegar
¼ cup chopped fresh parsley
Set the bison on a cutting board, dry it with paper towels, it into a uniform shape with kitchen twine at 2 inch intervals, and sprinkle generously with salt and pepper.
In a large Dutch oven over medium-high heat, warm 1 tablespoon of the oil until shimmering. Add the bison and cook, undisturbed, until deeply browned on the bottom, 3-4 minutes. Turn the bison and continue cooking, until well browned on each of the remaining three sides, 10-12 minutes more. Transfer the bison to a large bowl and cover.
Return the pot to medium-high heat, add the remaining 1 tablespoon of oil, and warm until shimmering. Add the onions and 1 teaspoon salt and cook, stirring and scraping the bottom of the pot occasionally, until the onions begin to soften and release some liquid, about 4 minutes. Adjust the heat to medium-low and continue cooking for 15 minutes, stirring and scraping the bottom of the pot occasionally and adjusting the heat as necessary to make sure the onions are cooking gently, not scorching. Add the thyme, ginger, and flour and continue to cook, stirring, until the onions are sticky and golden, about 5 minutes more. Add the cider, broth, and ½ teaspoon salt. Stir and scrape the bottom of the pot to loosen and dissolve the browned bits.
Meanwhile, preheat the oven to 300oF with a rack in the lower-middle of the oven.
Nestle the bison into the onions (the onions and accumulated juices should come about three-fourths of the way up the sides of the meat). Cover the pot, transfer it to the oven, and cook for 1 hour 35 min. Add the apples, nestling them into the onions, return the pot to the oven, and continue to cook, covered, until the bison is extremely tender and it registers 200oF on an instant-read thermometer, about 2 ¼ hours more.
Transfer the bison to a cutting board, and using a large slotted spoon, spoon the onions and apples onto a serving platter; tent loosely with foil to keep warm. Pour the accumulated liquid into a measuring cup and let rest until all the fat rises to the surface, about 10 minutes (there won’t be much). Tilt the measuring cup and use a wide, shallow soup spoon to skim the fat off the surface and discard it. Add the vinegar and most of the parsley to the de-fatted liquid and stir to combine. Taste and adjust the seasoning with salt and pepper, if necessary.
Remove the twine from the bison and cut it against the grain into ½ inch thick slices (or pull it apart into pieces). Place the meat on the platter with the onions and apple, pour the seasoned juices over the meat, sprinkle with the remaining parsley, and serve.