Sous Vide Bison Sirloin Tip Roast

We just picked up a beautiful Bison Sirloin Tip Roast. Its 0.980 kg (about 3in thick and 8 in long). I'm planning on using my immersion circulator to cook this beast to a temperature of 60*C, which should leave it a rare-medium-rare. Has anyone had any experience with a bison roast like this? There is little information out there for cooking bison roast (it's mostly bison steak).

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Johan_Edstrom_5586

I haven't - but I'd love to see a ton of pictures and commentary.

I think @Tim does the most wild game / odd meats, sadly I haven't shot nor

butchered anything in a long time.

Brendan_Lee_56950

I don't have any input on bison but 60C will put it well past medium rare. I'd be shooting for like 55-56C

Tim_Sutherland_52834

I haven't done any Bison but lean game meat can have texture issues if cooked too long, although Bison should be more like beef.

I would either SV at 56°C for ~3 hours or cook 65°C until core is 56°C.

You could always cut the roast into individual steaks to cut down on time.