This roast was the perfect size, only about 1 1/2 lbs. The only issue with Bison is that it is extremely lean. Lean meat tends to be a little on the tough side unless you cook it to death in liquid. I really wasn't in the mood for a Bison Pot roast. Thus it was going to need some extra fat to keep it moist and tender. That was when I decided on covering the whole thing in Prosciutto. Of course, Prosciutto goes awesome with Sage.
This led me to the whole idea of Saltimbocca in reverse. (Meat wrapped in Sage and Prosciutto instead of Sage and Prosciutto rolled up in meat) Since I have already made Saltimbocca with Bison before, I knew the flavors would play well together. Now, I just need to find another roast, cause I NEED to make this again!
Backwards Bison "Saltimbocca"
Several sliced of Prosciutto
Cracked Black Pepper
Remove the roast from the oven, re-cover with the foil and let rest on the counter for 10-15 minutes at which point the roast should be between 155 and 160 (medium)
Remove the foil and slice.......