Bison Sauerbraten


4 pounds bison roast

1 onion

½ cup red vine vinegar

1 cup red wine

2 cups boiling water

10 black peppercorns

2 bay leaves

1 cup roux ( ½ cup melted butter ½ flour)

1 tbsp tomato paste

1 tbsp beef base

½ cup sour cream


Trim roasts and cut into 4 pieces.  
In plastic 2 qt container place meat, onions, wine, vinegar bay leaves and peppercorn.  
Top with boiling water.
 Let cool and marinate 2 days in refrigerator.
Take meat out of marinate; reserve ½ of liquid marinate.
Heat medium size pot.  
Brown meat, add tomato paste and base and marinating liquid and enough water to cover meat, cover pot with lid and put in 400 degree oven one ½ hour.  
Take meat out.  
Thicken with roux and strain.  
Finish with sour cream.