forum: Food & Drink
- Member since Sun 13 May 07
Has anyone here cooked w/bison? It's supposed to be a very health lean meat, but tends to be a bit dry... Ideas?
- Forum champ Occupation Retired Clergy & Computer Consultant
- From Bradford, West Yorks
- Member since Mon 03 Jul 06
I would guess you should treat it like venison - either cook very briefly or very slowly.
Look up afew venison recioes, and try those.
- Forum champ
- From Switzerland
- Member since Fri 15 Apr 05
One of our local pubs (strategically located right behind the library, meaning most study time is spent there...) does a variety of burgers, including bison, kangaroo, ostrich, and the most usual suspects. It's like a very lean beef burger, slightly stronger in taste, and they serve it slightly pink. Very nice!
- Forum super champ Occupation Chief cook and bottle washer
- From Northern California
- Member since Sat 10 Feb 07
Bison--or buffalo--has caught on a bit here as an alternative to hamburger.
It is lower in cholesteral and quite tastey as well. Use it the same way you would a lower fat mince.
- Forum champ
- From Sydney, Australia
- Member since Tue 22 Jun 04
1 clove garlic, finely minced
2 tbls. finely chopped onions
1 tsp. olive oil
1 pound ground bison meat
1/2 tsp. freshly ground black pepper
Sauté onion and garlic in olive oil. Gently mix onion and garlic mixture with meat and pepper.
To cook in a skillet: Heat a skillet over medium heat, using olive oil to prevent sticking. Form three patties 1/2" thick and 3 1/2" in diameter, and sauté about two minutes on each side.
Serve with grilled onions, sautéed mushrooms, sliced tomatoes, and/or lettuce.
1 pound Bison Sirloin
2 medium zucchini or yellow squash
1 large red bell pepper
1 large onion, quartered
8 cherry tomatoes
1/2 cup low sodium soy sauce
1/2 cup vegetable oil
1 cup dry white wine
2 cloves garlic, minced
Cut Bison Sirloin into 1 1/2 inch cubes and place in a glass bowl. Pour marinade over cubed Bison. Cover bowl with plastic wrap and marinate refrigerated for 8-24 hours. Or, place cubed Bison and marinade in a zippered plastic bag to marinate. Cut squash and red bell pepper into 1/2 inch slices. Alternate meat, squash, pepper, onion and mushrooms on each of 8 skewers, ending each skewer with a cherry tomato. Grill covered 4-6 inches for 8-10 minutes, turning occasionally and brushing with the remaining marinade mixture
Bison Marinated Steak
1 tbsp. lemon or lime juice
Pinch of garlic
Pinch of pepper
1 tbsp. Grand Marnier (optional)
Combine lemon or lime juice, garlic, pepper and Grand Marnier. Marinate steak for approx. 20 minutes. Sear steak in hot skillet or on grill. Cook until steak is medium-rare or medium... remember that ostrich cooks quickly! Cook to 160 degrees Fahrenheit.
- From Vancouver, Canada
- Member since Fri 31 Dec 04
Bison is awesome! It's becoming more popular in western Canada, and I've had Bison sausages, burgers and steaks.
I would say it's similar in texture to beef, but has a more distinct earthy taste. When cooked, it also looks quite a bit darker than beef.
Bison is pretty much healthier than all other protein because it's highly nutrient dense with a high proportion of protein, minerals and fatty acids compared to caloric value. Try it sometime!