Bacon Bison with Mustard Sauce – French’s Cook-Off 2009
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Bacon Bison with Mustard Sauce – French’s Cook-Off 2009

Greetings! This had been my Video entry to French’s Cook-off 2009. If you like what you see, you can still vote for me – sign on to and click the link at the bottom here. (Photos by Carol Robinson, Lake City, CO; music by Round Mountain, Santa Fe, NM with permission)
A few notes before you start – I cook this at 9000 feet, in the heart of the San Juan Mountains of SW Colorado. Lower altitudes may not need as much cooking time ( the meat should be medium-rare.)
I use a Colorado brand packaged “Bison Pot Roast – 24 oz.” It is sold as chuck roast in some parts of the country.
Take care.
Preheat oven to 325ºF. Heat a large iron skillet over high heat while slicing the pot roast into 4 slices (about 1″ each). Sear the bison on one side – about a minute – then flip the meat and take the skillet off the burner; the meat will to continue to sizzle. Cut the red onion and tomato into thick slices. Place a piece of the bison on two crossed slices of thick bacon, put a layer of onion and tomato on top and then fold the bacon over. Repeat with the other three pieces of bison and place them in a low casserole dish, cover and place on a high rack in the oven – set the skillet aside for later. Bake 40 minutes, remove the cover and broil in the oven another 4 minutes. Place the portions on a serving dish. Pour the juices into the skillet; add two ounces of French’s Classic Yellow Mustard. Stir and heat until it boils and then pour it over the servings. Eat and enjoy.

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