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      <image:title>Farmschool Blog - Shredded Bison Chuck Chili</image:title>
      <image:caption>Shredded Bison Chuck Chili</image:caption>
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    <loc>https://www.thebisonfarm.com/farmschool/groundbisonbase</loc>
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    <lastmod>2020-01-27</lastmod>
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      <image:title>Farmschool Blog - Ground Bison Base</image:title>
      <image:caption>This is all you need. Simple and healthy.</image:caption>
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    <image:image>
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      <image:title>Farmschool Blog - Ground Bison Base</image:title>
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      <image:title>Farmschool Blog - Ground Bison Base</image:title>
      <image:caption>Ground Bison Base</image:caption>
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    <loc>https://www.thebisonfarm.com/farmschool/bisonbonebroth</loc>
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      <image:title>Farmschool Blog - Bison Bone Broth</image:title>
      <image:caption>Raw bison bones (Soup bone, knuckle bone and marrow bones)</image:caption>
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      <image:title>Farmschool Blog - Bison Bone Broth</image:title>
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    <loc>https://www.thebisonfarm.com/farmschool/classicbisonroast</loc>
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    <lastmod>2020-01-19</lastmod>
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      <image:title>Farmschool Blog - Classic Bison Roast</image:title>
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      <image:title>Farmschool Blog - Classic Bison Roast</image:title>
      <image:caption>Enjoy! If you would like to make gravy with the leftover drippings/liquid… spoon out 1/4 cup of the pot drippings/liquid into a small bowl. Whisk in 2 tablespoons of cornstarch (for approximately 2 cups of drippings), and then pour this slurry back into the pot if using a pressure cooker. Whisk over heat until gravy thickens. You can use the “saute” function on your electric pressure cooker, or a pot on your stove if using a slow cooker.</image:caption>
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      <image:title>Farmschool Blog - Classic Bison Roast</image:title>
      <image:caption>Color = flavor. Start by searing your roast on both sides to brown the meat. If using an electric pressure cooker, you can do this step right in your pressure cooker’s pot on “saute” function. The high heat catalyzes the Maillard browning reactions, which improves the flavor and texture. The sugars and fats caramelize on the surface of the meat and will give your roast a richer flavor when finished. Pat your roast dry to remove excess moisture. If you skip this, you will likely steam your roast, rather than brown it. Add 2 Tablespoons of oil to your skillet (I use avocado oil) and heat to medium/high heat. Rub salt and pepper on both sides of your roast to taste. Don’t be afraid of the salt! Cooking will take away some of the salt flavor. Make sure your skillet is nice and hot before adding your roast to prevent sticking. Add 2 halved garlic cloves and your roast to the skillet, and brown each side for a few minutes until browned. Be careful, the oil will sizzle.</image:caption>
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      <image:title>Farmschool Blog - Classic Bison Roast</image:title>
      <image:caption>Next, place sprigs of thyme and rosemary on your roast and loosely tie them on with cooking twine.</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/5be3436e5ffd20762af8cda3/1578943142622-1YFMT18OCOIX8V6R79VF/IMG_5924.jpg</image:loc>
      <image:title>Farmschool Blog - Classic Bison Roast</image:title>
      <image:caption>Classic Bison Bottom Round Roast</image:caption>
    </image:image>
    <image:image>
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      <image:title>Farmschool Blog - Classic Bison Roast</image:title>
      <image:caption>Place your roast in your pressure cooker on a trivet, or in your slow cooker. Top your roast with 1 Tablespoon of thinly sliced butter and 2 cups of beef/bison broth. If you want an unhealthy version, you can substitute the broth with a can of Dr. Pepper. Weird I know! The acidity of the Dr. Pepper helps to tenderize the meat, while adding a bit of sweetness. For my roast, I used 2 cups of homemade bison bone broth (recipe coming soon). To cook with an electric pressure cooker: Close lid and set to sealed position. Choose manual cooking mode, and cook for 25 minutes per pound of meat. Let pressure release naturally for 10-15 minutes once cooking is complete. To cook with a slow cooker: Cook on low for 9 hours. I don’t recommend cooking on high. Bison is lean, and should be cooked low and slow. This time will stay the same whether you are cooking one roast or two.</image:caption>
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      <image:title>Farmschool Blog - Classic Bison Roast</image:title>
      <image:caption>Now comes our family secret… you will learn that we love garlic around here! Once the roast is browned, be careful it will be hot, use a knife to create about 6 pockets in your roast. Cut 2 garlic cloves in slivers and push the garlic pieces into the pockets. Garlic goodness will be infused into your roast. Don’t worry, it isn’t overwhelming.</image:caption>
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    <lastmod>2021-08-10</lastmod>
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      <image:title>Contact</image:title>
      <image:caption>Our resident mini-mule “Hay Chunk” showing off her smile</image:caption>
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      <image:title>Meet the Farmer</image:title>
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      <image:title>Meet the Farmer</image:title>
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      <image:title>Why Bison - Make it stand out</image:title>
      <image:caption>Whatever it is, the way you tell your story online can make all the difference.</image:caption>
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      <image:caption>Whatever it is, the way you tell your story online can make all the difference.</image:caption>
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      <image:title>Stockists - Make it stand out</image:title>
      <image:caption>Whatever it is, the way you tell your story online can make all the difference.</image:caption>
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      <image:title>Stockists - Make it stand out</image:title>
      <image:caption>Whatever it is, the way you tell your story online can make all the difference.</image:caption>
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      <image:title>Stockists - Make it stand out</image:title>
      <image:caption>Whatever it is, the way you tell your story online can make all the difference.</image:caption>
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