1 boneless bison round roast (4 lbs)
2 lb. Ground Bison
Bison Cooking Info and RecipesTaste
Bison tastes great! Bison has a sweet, rich flavor. It is naturally flavorful and tender and can be prepared much the same as beef without a lot of special handling.
Meat Preparation Instructions
Bison is a very lean red meat. The flavor is unique, however, it more resembles beef than any other red meat. Bison can be used as a substitute in any recipe calling for red meat. However, since bison is a very LEAN meat, we must mention that the proper cooking techniques must be followed in order not to overcook the meat. The general rule with bison is to cook LOW AND SLOW. If you do not overcook it, we think you will love it. If you insist on using salt, wait until the meat is cooked. It keeps the juices in if you do not prick the meat, or salt it before you cook it.
Preparing Steaks and Burgers
We suggest cooking to medium rare or medium at the most. Bison will cook faster than your beef steaks and burgers because it does not contain as much fat. Rub your favorite cut of steak with a combination of a little garlic salt, cooking oil, ground black pepper, and lemon juice. Do not use a fork to turn steaks. This punctures the meat, allowing the juices to escape. Note: Well-done bison steaks and burgers are not recommended. Due to the leanness of the meat. Bison has a tendency to become dry when overcooked.
Pan Frying, Broiling & Braising
Turn the heat down! A standard beef recipe can be used, but watch the temperature. If you use HIGH HEAT with bison, use it only for a very short time, such as searing, then watch the cooking time. Bison cooks much faster than beef.When broiling bison meat, the broiler rack should be moved two to five inches farther away from the heat source than it would normally be for beef. Bison meat should be broiled for a shorter period of time, with steaks being turned over a few minutes sooner. Rib steaks, tenderloin, and T-bone steaks are the best bison cuts to broil.
Stir-fry is an excellent way to cook bison. The meat should be in small strips or cubes, and should be cooked in just enough olive oil or a polyunsaturated oil to coat the pan. Remember that bison cooks quickly; stir-fry vegetables need to be ready to toss in the wok soon after the meat starts to brown. After browning the meat, the recipe can be followed, with the exception of keeping the heat down.
Crock Pot Cooking
Very slow, moist heat works especially well with less tender cuts of meat, such as the chuck. The best way is to use a crock-pot or slow cooker and let it cook all day. With the moist, slow-cook method, over-cooking isn`t a problem. Use the low setting on your crock-pot. Stew meat is also well suited to this cooking method.
Keep grill`s temperature down or let the coals die down some before grilling bison. Lean bison meat should not be cooked in a flame or hot spot. When grilling a piece of meat that takes longer to cook, the temperature should remain very low and a basting liquid should be used often. Bison meat is drier to begin with and basting it frequently will help keep it as juicy as possible. Grilling 1/4 lb. bisonburgers: try grilling from frozen state. Four minutes on one side and two minutes on other. If you have a George Forman type grill, simply 4 minutes. Remember this is from frozen burgers.
Cooking Bison has differences from beef
There is no such thing as tough bison meat, only improperly instructed cooks, bison industry sources say. Even though bison meat is similar to beef, it does need to be prepared and cooked differently. You can use bison meat in all beef recipes; only it needs to be cooked differently.
Bison meat needs to be absent of any perimeter fat. If there is any visible fat, cut it off.Slow and low is the key to cooking lean meat and bison meat is no exception to this rule. Buffalo can be cooked to the same doneness as beef, but it is recommended that it be cooked rare to medium. Overcooked buffalo meat will result in the same type of product as other meats, something nearly impossible to chew.
The most acceptable cooking methods for preparing the perfect bison roast are LOW TEMPERATURE and HIGH MOISTURE. We suggest cooking in a slow oven with a covered roaster (275 degrees F.), or a crock pot (slow cooker) works great also. Use whatever liquid you desire, such as water, water with a couple beef bouillon cubes dissolved, beef broth, wine, etc. We usually add onions and garlic cloves. Bay leaves and onion soup mix work well also. Cook until roast is tender. Plan on the roast being done in about the same amount of time as with a beef roast.
We suggest simmering in a Dutch oven until almost tender. While simmering, prepare your favorite barbecue sauce. Drain ribs and finish on the grill, brushing with your barbecue sauce, turning every few minutes. Ribs may also be finished in the oven. Simply, place ribs in an open pan, brush with your barbecue sauce and bake about 30 minutes at 350 degrees F. Any barbecue sauce will work.
Preparing Hot Dog & Brats
They are made from the same meat as our burger, using all natural casings. Our hot dogs are precooked. You need only to heat them in hot water for 5 minutes or on the grill.
Our brats are NOT precooked, so we suggest precooking in simmering water 15 minutes. Finish on the grill or under the broiler until nicely browned. If you choose to entirely cook your brats on the grill, remember to cook slowly and allow more time,We recently learned that if you heat the hot dogs or brats in the bag they are packaged in, just submerse in water to heat, this way they stay much moister and juicier.
Grilled Bison Steak
Rub your favorite cut of Bison steak with a combination of a little garlic salt, cooking oil, and lemon pepper. Grill steaks 4-6 inches above medium hot coals (325 Deg) for the following time depending on thickness.1" Thick Rare 6-8 Min
Medium 8-10 Min.
1 1/2" Thick Rare 8-10 Min.
Medium 10-12 Min.
2" Thick Rare 10-12 Min.
Medium 14-18 Min.
Other suggestions, Do not use a fork to turn your Bison steaks. Using a fork can puncture the meat, so using a tongs for turning and keeping the juices in the steaks.
Nutrients per 6 oz. filet: 234 calories; 3.2 g. fat; (12% calories from fat); 105 mg. cholesterol; 91.8 mg. sodium.You can substitute bison for beef in any recipe for a healthy and delicious meal.
We at 4M Bison Farm are proud members of
National Bison Association,
Wisconsin Bison Producers Association and
Green Lake Chamber of Commerce.
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