 Bison meat (also called Buffalo meat) is similar to beef and can be substituted in any beef recipe. Bison meat does not taste “gamey,” in fact it tastes a lot like beef, but tends to have a fuller, sweeter flavor. Remember that bison meat 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 bison 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 meat should not be refrozen after it has thawed out. This makes the meat taste mushy.
If you are still hesitant about bison meat and the best way to cook certain cuts, please ask us, we will be happy to answer any questions that you may have.
We prepare bison at least 3 times a week here at home, so there isn't a question that we can't answer! Feel free to email anytime if you should have a question or just need a recipe idea. info@gunpowderbison.com
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