Bison tastes similar to beef, though some say bison has a slightly sweeter or fullerflavor. Bison is not ‘gamey’ or wild tasting and the nutrient rich meat may dark red incolor and is lower in fat and cholesterol than beef.
Naturally lean bison has little to no fat marbling. Conveniently, this means it takesless cooking time with less shrinkage in the meat. The reason for the faster cookingtime is because fat acts as an insulator or barrier to the cooking process; moremarbling (fat within the muscle) contributes to a longer cooking time while lack ofmarbling takes less cooking time. For best results, we recommend searing quickly,then cooking the meat slowly using low heat setting.
Move the broiler rack about a notch lower from where you normally broil beef steaks(keep about 3" from heat).
CROCKPOT or DUTCH OVEN (moist heat)
For crockpot or dutch oven; add water to come up halfway on roast. Add favoriteseasonings, sliced onions and vegetables as desired. Cover and bake 8-10 hrs. oruntil tender.
OVEN ROAST (dry heat)
For oven, preheat to 275F & cook for about TWO HOURS PER LB. Meat will continuecooking once removed from oven; use meat thermometer to make sure it’s not over-cooked.
STEAKS & BURGERS
Sear on high, then low & slow. We budget about 3 minutes each side after searing,but because each stove and grill is different, use the "juices oozing" method as yourguide.
- 1/2- to 1" thick for bbq or broiling
- homemade marinades may be used for economical cuts
Use tongs or spatula to handle & turn. A fork will pierce the meat, causing preciousjuices to escape.
Sear quickly on high heat; finish slowly on low heat. Remember: meat continues to
cook when removed from the heat.
- little shrinkage in cooking
- little grease or water left in the frying pan
- no flames on the grill or bar-b-q
Grassfed Bison can be found in Whole Foods and other natural foods markets. If you don't have a source near you, go to:
REMEMBER: The only thing that can be done wrong with grassfed bison (or any leanmeat) is to overcook it! Should this happen, the meat may be dry, chewy or have a‘flavor skew.’
The rule is SEAR ON HIGH, THEN LOW & SLOW! !
Some cooking tips adapted from The Great American Bison Cookbook, published by
the National Bison Association.
Recipe: Kathy’s mom’sGrassfed Bison Chili
This treasured family recipe uses Lindner Grassfed Bison, which is lower in fat andcholesterol while being higher in protein. Something some may not care about, butyou will, knowing when they ask for seconds, they are eating one of the most delicious & nutritious red meats on the planet.
And it’s easy to prepare!
1 lb. grassfed bison bulk burger
1 - 28 oz. can all natural whole tomatoes
1 - 4 oz. can all natural tomato paste
1 - 15.5 oz. can dark red kidney beans
1 c. water
1/2 c. sliced mushrooms
1/2 c. chopped onions
1/2 c. green peppers
2 t. chili powder
1/2 t. cumin
1 T. brown sugar, or to taste
1-2 Bay leaves
dash cayenne pepper
Salt to taste
1. Crumble meat into large fry pan & lightly brown
2. Drain and rinse dark red kidney beans.
3. Dice onions, green peppers, mushrooms.
4. Combine in large crockpot or saucepan.
5. Add whole tomatoes and break apart with fork.
6. Add browned chunks of meat
7. Add remaining ingredients and gently stir.
8. Cover & simmer on low for 3-4 hours, adding water as desired for consistency.
Serve with fresh warm bread or rolls. Even better the next day!