RECIPES & COOKING TIPS

Bison meat is similar to beef and is cooked in much the same way. The taste is often indistinguishable from beef, although bison tends to have a fuller, richer (sweeter) flavor. It is not “gamey” or wild tasting. Bison is low in fat and cholesterol and is high in protein, vitamins and minerals. Fresh cut bison meat tends to be darker red and richer in color than many of the other red meats. The lack of fat insures that bison meat will cook faster. Fat acts as an insulator – heat must first penetrate this insulation before the cooking process begins. Marbling (fat within the muscle) aids in slowing down the cooking process. Since bison meat lacks marbling, the meat has a tendency to cook more rapidly. Caution must be taken to insure that you do not overcook bison.

I recently discovered the Sous Vide. This is a way of cooking in a water bath. I bag up my steaks with seasoning in a ziplock bag, a silicone zip lock, or seal the steaks in my vac-and-seal machine, submerge them under water, and set my sous vide for my desired doneness (medium rare at my house). When finished, I freeze for later use, or sear it in some hot bison tallow, let it rest and serve it up! The sous vide method of cooking bison is fail proof! If more fat is desired in ground bison (as with keto diets), add coconut oil, bison tallow, or chopped bacon (use a food processor to chop bacon).

The most acceptable cooking methods for preparing the perfect bison roast use low temperature and high moisture. Start by thawing and seasoning the roast as desired. The best oven temperature for preparing a bison roast is 275 – 325 F. Expect the 2 ½ to 3 pound roast to be tender and ready in about 4 hours. Covering the roast or using a roasting bag helps retain the juices during cooking. Using the slow-cooker on low and cooking all day will also produce a delicious, tender roast. Searing or browning all sides of the roast in a little oil before putting in oven or crock pot will seal in the natural juices. Some may also prefer to add some olive oil to the roast before cooking to add moisture & flavor.

May be used as a substitute in any of your recipes calling for ground beef. Although bison burger is leaner, additional fat is not necessary when preparing a recipe. When grilling, do not press down on the burgers with the spatula as this only squeezes out the natural juices. When forming your own patties, remember that the thicker the patty, the juicier the burger. Seasoning may be incorporated into the meat when patties are formed or sprinkled on after cooking. Salting the outside of the meat prior to cooking will draw moisture out of it, leaving it somewhat dry. Due to the leanness of the meat you may also notice that the grilled burgers do not look as crispy brown on the outside. It’s best to take them off the grill when they are still a little pink inside.

Combine 1 tablespoon himilayan sea salt, 1 tablespoon fresh ground black pepper, and ½ teaspoon baking soda. Drizzle thawed steaks or roasts with olive oil, then sprinkle with seasoning mix, about 1 teaspoon/lb. Let stand in refrigerator for 30 minutes – 2 hours. Then cook as desired. Baking soda helps draw juices into the meat.