There is no such thing as tough Bison meat, only improperly instructed cooks.
You can interchange Bison with almost any beef recipe if a few simple instructions
are followed. The golden rule is "DO NOT OVERCOOK". Since Bison
meat is so lean you're not cooking fat, as a result, it cooks quicker at a lower
temperature. REMEMBER: buy good product from a reputable
marketer.
Roasting
Set oven temperature to 250-275 degrees and use a meat thermometer to check
for doneness at 110-120 degrees. At this lower temperature your roast should
take the same amount of time as beef that is cooked at higher temperature. Prime
rib should be checked after 1.5 hours.
Pan Frying, Pan Broil
High heat only for searing! Then turn the heat down. Remember Bison cooks faster
than beef don't overcook that steak! Watch your cooking time.
Braising
After searing, braise low and slow with plenty of moisture. Since Bison is
so lean, you'll need to says keep it moist. It's a good idea to marinate these
cuts of meat first, and make sure that the meat is frequently basted.
Broiling/Grilling
Move your rack further away from the heat source. Broil as with beef, but shorten
the cooking time. Turn the steaks a few minutes sooner and check for doneness.
GRILL steaks on medium heat, take them off a little pink. They will finish to
well in your plate.
Bison has less fat than beef; you will not get the shrinkage that you are used
to. What you see when you start is what you get when you are done. Bison burger
does not shrink so you are getting more for your money. DO NOT MASH THE BURGERS!
Flip once, season, then check them. You may even have to add a small amount
of water or olive oil to the pan when frying burgers to keep it from burning
to the pan.
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