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Bison Cooking Tips
Bison is America’s healthiest meat. It’s packed with nutrition, has lower overall fats, more ‘good’ fats, and at the same time it is wonderfully satisfying and filling.
Thanks to Bison’s wild nature, it cooks quickly, so slow and low is the rule. Cooking directions are the same as beef, with a few exceptions.
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- Grill or broil steaks and burgers further from the flame.
- Dry Roast round, loin, and rib cuts in a 275-degree oven.
- Check for doneness earlier and more often.
- Cooks nicely from a frozen or semi frozen state.
- Unlike beefsteaks, Bison steaks pan sauté nicely.
More Cooking Tips from Chef Mick below.
Detailed Bison Nutrition Information at NutritionData.com |
Nutrient dense, one serving of bison provides significant amounts of:
34% Protein: Complete protein containing all the essential amino acids needed for growth and maintenance.
20% Phosphorus: Needed for strong bones and teeth, growth and maintenance.
33% Iron: Heme, the most useable form of iron, needed for oxygen transport in red blood cells.
32% Zinc: Trace mineral is used in the manufacture of enzyme systems, immune response, and sense of taste.
10% Niacin: Used to obtain energy at cell level and for fat synthesis/breakdown.
14% Vitamin B6: Necessary for protein metabolism, making neurotransmitters.
42% Selenium: Trace mineral used in anti-oxidation functions at cell level. Based on recommended nutrient intake for adult males. |
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Bison is Heart Healthy!
High in protein and iron and very low in fat, calories and cholesterol, bison is recommended by doctors for heart patients and those with high blood pressure. Bison is also a great choice for those on low carbohydrate diets.
More Bison Tips
STEAKS:
Bison steaks call for the same seasonings, marinades and cooking techniques as beef. Bison cooks quickly and being such a low fat meat, overcooking means a dry and chewy steak, but this is easy to avoid, here’s the trick…
Bison will continue to cook once removed from the heat, so remove steaks early - at one temperature less than you wish to serve. For instance, if you you’re your steak medium-rare, remove at rare, place on a warm plate and cover with foil or a clean towel, resting for 5-10 minutes before serving. While resting, the steaks will rise roughly 10 degrees; this is called carryover cooking. Resting also allows the natural juices to settle for juicier and more flavorful meat. Use this resting technique with all grilled or dry roasted cuts of bison.
ROASTS:
For tenderloin, loin roasts, rib roasts, top sirloin and sirloin butt, preheat oven to 275 degrees F. Place bison in a shallow roasting pan. Brush lightly with oil. Roast until meat is about 10 degrees below the desired temperature. It is recommended that it be cooked from rare (remove at 120 degrees F), medium (remove at 135 degrees F). Remove from heat source, cover lightly with foil or a clean kitchen towel and rest for 10 minutes to allow carryover cooking to finish and juices to settle. Cook bison pot roasts as you would beef pot roasts.
BURGER:
Bison patties do not shrink as much as regular beef patties do. They also take less time to cook. If the grill or pan is too hot the patty may stick. Substitute ground bison for ground beef in your favorite burger, meatloaf and chili recipes.
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Detailed Bison Nutrition Information at NutritionData.com |
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