There is no reason to be buffaloed when cooking with bison. As many chefs will attest, bison is a delicious and healthy substitute in any recipe that calls for beef.
A couple of simple tips are helpful in cooking with bison.
First, because of bison’s lower fat content, the meat will cook more quickly. That’s important because overcooked bison is tough bison. We recommend cooking bison steaks and roasts to about 140ºF (medium rare), although bison cooked to medium is fine as well.
Cooking a bison steak is as easy as turning on the grill. Lightly sprinkle your favorite seasoning, and brush the meat with olive oil before cooking. That helps seal in the juices.
For roasts and other cuts of meat that tend to be tougher, “low and slow” is the key. There’s nothing better than a bison roast prepared in a traditional slow cooker. Just be sure to add moisture, along with some crushed tomatoes and/or red wine. The moisture, along with the acids in the tomatoes and wine, will tenderize the meat. Put the roast in the slow cooker as you go to work in the morning, and come home to a tantalizing aroma that will be exceeded only by the delicious flavor.
And bison burgers…well there is no limit to the variations available. But sometimes, nothing beats a basic burger. That’s a simple one; a little seasoning salt, and a little olive oil to maintain the moisture.
Of course, if you want to get a little more adventurous with your cooking, take a look at the recipes in our Bison Nutrition and Cooking area.