Bison Meat

[Viking]

It has replaced beef for me, what do you all think of this delicious meat?

[robert da strongman]

i can get some at the store.
a little pricey but great.
i mix some with my ground beef.

[Viking]

It is pricey, but it's so delicious. I just hate cows...

[robert da strongman]

cows can be tasty....

[Shadow]

It's a pretty decent switch from beef from time to time. The price keeps me from eating it all the time.

[Tuffgirl410]

As long as you cook it fast, its good... otherwise its like a hockey puck! The chopped meat is probably better... its almost sweeter than beef

[Wheels]

I've always wanted to try it. I've seen some wholesale places around the net and have been tempted to throw down some cash for a quarter or half but usually the commute is too fucking far away >.<.

Nutritional comparison



EDIT: Copy text = No go.

[Hengman]

This is worth it.

However it is REALLY expensive for just even a pound of it.

Still some of my favorite foods though.

[willldabeast]

My favorite meat. I would eat it every day if I could afford it

[Peaceful28]

Bison (often referred to as Buffalo ) meat is similar to beef and can be substituted in any beef recipe. Bison does not taste “gamey,” in fact it tastes a lot like beef, but tends to have a fuller, sweeter flavor. Remember that bison has less fat and must be cooked properly in order to remain moist and tender. Since bison lacks the insulator of fat it will dry out very quickly, so when cooking this meat be sure to follow a few basic tips:

When cooking steaks, avoid using a broiler. This tends to cook the meat at a very high and fast heat, which will make your steak taste tough and dry. We suggest that you use a grill, grill pan or sauté pan. Bison meat should be cooked any where from rare to medium. Cook your 1 inch steaks 4 to 5 minutes on each side, a little longer for thicker cut steaks. If you must have your steak well done, cook it at a very low temperature for a longer period of time. Lesser quality cuts should be marinated.

When cooking roasts, low and slow is best. For lesser quality roast, always cook with moist heat such as a beef stock. If you usually cook your roast at 325°F, turn you oven down to 275°F for bison. The meat should be done around the same time a beef roast would be, but to insure that it does not overcook, use a meat thermometer to check the internal temperature. Cook to 145° for medium rare or no more than 155° for medium.

When cooking ground bison or bison patties, remember that it will cook much faster than ground beef. Because it contains little fat, there will be little to no shrinkage and there will be no need to drain excess grease from the pan. Do not overcook the bison patties, the inside should always be a little pink.
Use tongs to turn your meat instead of a fork that will pierce the meat and allow the flavorful juices to escape.

Let your bison rest for 5 minutes after it’s done cooking. If you cut into it right away the juices will run out and the meat will not be as moist.
Like all meats, bison should not be refrozen after it has thawed out. This makes the meat taste mushy.

[Peaceful28]

Rub a 6 ounce bison steak with a combination of garlic salt, cooking oil, and lemon pepper. Grill steak 4 to 6 inches above medium hot coals (325°) for the following times, depending on thickness:

1" Rare 5 to 6 minutes, Medium 8 to 10 minutes
1½ " Rare 8 to 10 minutes, Medium 10 to 12 minutes
2" Rare 10 to 12 minutes, Medium 14 to 18 minutes

[Peaceful28]

2 to 3lb. Top Round bison roast
2 cups red wine
3 cloves garlic, minced
2 cups beef broth
1/4 teaspoon black pepper
1/2 teaspoon salt
4 to 6 medium red-skinned potatoes, peeled and quartered
4 medium carrots, cut in chunks
2 ribs celery, cut in chunks
3 to 4 small turnips, peeled and halved

Directions:

Put bison roast in a large food storage bag with wine and minced garlic. Refrigerate and marinate for 3 to 6 hours. Heat oven to 325°. Place the bison and 1 cup of the marinating liquid in a large oven safe Dutch oven with the 2 cups of beef broth, salt, and pepper. Cover and roast for 1 hour at 325°. Reduce heat to 300° and add vegetables. Roast for about 2 to 2 1/2 hours longer, or until the roast is tender.

Serves 6 to 8.

[Peaceful28]

1 tbsp. paprika
2 tsp. kosher salt or sea salt, or 1 tsp. salt
1 tsp. garlic powder
1/2 tsp. dried oregano, crushed
1/2 tsp. dried thyme, crushed
1/2 tsp. ground black pepper
1/2 tsp. onion powder
1/2 tsp. cayenne pepper
2 tbsp. olive oil
1 3- to 3-1/2 pound boneless bison sirloin tip roast
Roasted vegetables (optional)

Directions: In a small bowl combine paprika, salt, garlic powder, oregano, thyme, black pepper, onion powder and cayenne pepper. Stir in oil until well combined. Set aside. Trim fat from roast. Spread oil mixture over surface of meat. Place meat on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of meat. Roast in a 375 degrees F oven for 15 minutes. Reduce oven temperature to 300 degrees F. Roast 60 to 65 minutes more or until meat thermometer registers 140 F. Cover roast tightly with foil and let stand in pan on a wire rack for 15 minutes. The temperature of the meat after standing should be 145 degrees F (medium rare). Thinly slice meat across the grain to serve. Serve with roasted vegetables, if desired. makes 8 servings.

[Viking]

Thanks Peaceful!! I don't get fancy with the flavorings.

I just throw mine on the foreman for about a minute, just brown on the outside and dark red in the middle. It slides down the throat hole easier.

[Peaceful28]

1 flank steak about 1 ½ lbs.
2 tablespoons olive oil
2 garlic clove, chopped
1 teaspoon Italian parsley, chopped
1 teaspoon rosemary, chopped
1/2 cup cabernet sauvignon wine
salt
fresh ground pepper
1/2 teaspoon dry mustard
Directions:

Mix all ingredients together and marinate steak for 1 hour. Heat grill to medium-high heat and grill steaks for 5-6 minutes per side. Take off heat and let rest for 5 minutes before slicing against the grain into thin strips.