Health conscious people have a choice — a red meat source that is low in fat, cholesterol and calories, yet is high in protein, vitamins and minerals — all natural, healthful and great tasting! Because bison do not marble, the result is that there is more meat (protein) and less fat (calories) per pound.
Bison meat can be used in any recipe calling for beef. However, the lack of fat means that the meat will cook faster than beef. We encourage people who have not cooked bison meat to use a meat thermometer to prevent overcooking. Since there is less fat in bison meat, there will be less shrinkage so the meat will go farther when cooking with it.
The basic principle in cooking with bison meat is to cook it “low and slow.” Cooking the meat at a lower temperature for a longer time keeps it tender and delicious.
Find Bison Recipes for Steak, Burger and Roasts and Unique Bison Cuts at www.bisoncentral.com/bison-recipes/. You will also find information on how to cook bison and the health benefits of eating bison meat.
Here are a few more practical ideas for cooking a variety of bison cuts:
A Sure-Fire Way to Cook Bison Steaks:
Bison steaks are tender – as long as they are not overcooked.
Principle #1: Use a meat thermometer during cooking to monitor doneness. Rare is 135 degrees. Medium is 155 degrees. We do not recommend cooking the steaks beyond medium. If you don’t have a meat thermometer, check the meat often. Thin steaks will cook much faster than thick steaks.
Principle #2: Searing keeps the moisture in the steak. Sear at a high temperature for 30-60 seconds on both sides.
Principle #3: Finish cooking the steaks at a lower heat. In the oven, set the temperature between 225 and 275 degrees. On a grill, lower the heat and/or move steaks to a cooler part of the grill between 225 – 275 degrees.
Principle #4: Let the steaks rest for one to two minutes before eating.
Cooking Bison Chuck or Cross-Rib Roasts:
Bison Prime Rib Roast — Our family tried this recipe on Christmas Day in 2015 with two prime rib roasts and rubbed the spice rub below on both of them. They turned out perfectly! We also used a Thermapen Mk4 Thermometer which is accurate and dependable!
If using a frozen roast, defrost in the refrigerator two days before needed. Before roasting, let the roast stand at room temperature for 1 to 1 ½ hours.
Preheat the oven to 400 degrees F.
Pat the roast dry with a paper towel. Coat the roast with some olive oil and season liberally either with salt and pepper or make a spice rub using the attached recipe.
Roast for 20 minutes then turn off the oven and leave the roast in the oven. Open the oven door to allow the oven to cool for 5 minutes.
While the oven is cooling, insert a meat thermometer into the center of the roast (use a digital probe if available). This roast will usually take between 3 and 3 ½ hours to cook. However, allow the thermometer to be your guide and not the clock!
Close the oven door and set the oven for 200 degrees F.
Roasting at this low temperature will ensure evenly roasted meat (pink throughout), reduced moisture loss during cooking, and very juicy tender meat.
Roast until the meat thermometer reads 125 F for a rare roast or 135 F for a medium-rare roast.
Remove the roast from the oven and place it on a carving board. Tent the roast with aluminum foil. Allow the roast to rest for 20 to 30 minutes before slicing. Since the roast is cooked at a low temperature, it will not lose much moisture providing it is rested properly.
Here is a tasty spice rub to use on bison roasts:
Bison Roast Spice Rub
1/3 cup kosher salt
3 tablespoons dry mustard
4 tsp. coarsely ground black pepper
1 tablespoon granulated garlic or dried minced garlic or 1 ½ tsp garlic powder
1 tablespoon onion powder
2 tsp. dried thyme, crushed
2 tsp. dried oregano, crushed
2 tsp. ground coriander
2 tsp. celery seeds
1. In a small bowl, combine salt, mustard, black pepper, garlic, onion powder, thyme, oregano, coriander and celery seeds. Set aside ¼ cup for a 4 to 6 pound roast. (Transfer the remaining mixture to a small jar. Store in a cool, dry place for up to 3 months.)
2. Rub oil over the meat. Sprinkle the ¼ cup spice mixture evenly over the meat; rub in with your fingers. If there is a fatty side of the roast, make six 1 x ½ inch knife slits (the slits allow the seasoning to penetrate into the meat).
3. Roast according to recipe directions.
Cooking with Ground Bison:
1 lb. ground bison meat
½ cup Italian style breadcrumbs
½ cup grated parmesan cheese
Chopped onion (optional)
1 large egg
Season with salt and pepper
Bake in a 325 degree oven for 20 minutes. Turn once after 10 minutes to brown on two sides.
Blackberry Port Sauce: The ultimate serving sauce with grilled bison!
(From Tony’s Market, Denver, CO – Chef Michaelangelo (Mick) Rosacci)
- 1 tablespoon minced shallots
- 1 tablespoon olive oil
- ½ cup vintage character or ruby Port
- ½ pint blackberries
- ¼ cup demi glace (suggested: “More Than Gourmet” instant demi glace)
- 1-2 teaspoons brown sugar or honey
Method: Sauté minced shallots in olive oil until soft. Add port and simmer 5 minutes. Add fresh berries (reserving a few for garnish) and demi glace, simmering and smashing with a fork for about 10 minutes. Balance acidity with brown sugar or honey. When sauce tastes rich and thick, strain and reserve. Variation: For a creamier sauce, whisk in 1 tablespoon of fat free sour cream into cooled sauce. Serve at room temperature.