Preheat oven to 450 degrees.
Remove any twine from bison roast.
Place a piece of parchment or waxed paper on top of your preparation surface.
Lay 4-5 pieces of prosciutto slightly overlapping across the waxed paper. Top with half of the sage leaves.
Place a few sage leaves on top.
Place roast on top. Season with pepper then top the roast with the remaining sage leaves and cover with overlapping prosciutto.
Use the waxed paper to roll the bottom layer up and press into the sides of the bison.
Tie the roast, then drizzle with light olive oil.
NOTE: As you can see from my photo, I can’t give any tips here since I’m not very good at tying meat.
Cover with foil then bake for 20 minutes. Remove the foil, reduce heat to 300 degrees F, and continue cooking until the internal temperature reaches 145 degrees (medium rare), as measured with a meat thermometer. It took about 40 minutes for mine to reach that temperature.
Transfer to a cutting surface and tent loosely with foil. Let rest for 10-15 minutes.
Remove foil, slice, and serve.