Bison is similar to beef in flavor, although it tends to have a fuller, richer (sweeter) flavor. The biggest difference is bison has 87% less fat than choice beef, which is healthier, but it requires some modifications in preparing and cooking the meat to achieve the best flavor and tenderness.
OVEN - turn down the oven temperature to 275F. If you use the oven broiler, raise or lower the broiler pan away from the heat.
GRILLING - Gas Grill: heat the grill on high for 5 minutes. Sear both sides of the meat. Reduce heat to low and cook meat according to time and temp listed below. If only using half the grill place the meat on the side without the fire for the meat to cook slower.
Charcoal Grill: use a chimney to heat the charcoal to avoid using lighter fluid. Ad wood chips for a smokey flavor. Sear both sides of meat. Cover the grill to continue cooking to reduce the heat. Cook according to the time and temperature listed below.
CROCK POT - great way to cook a roast (can cook from frozen). Add moisture of choice to cover at least half of the meat. Cook on high for 2-3 hours. Cook on low for the remaining amount of time.
STOVE TOP - cook on low. Steam and baste with water for moist, tender meat and added flavor.
Bison is extremely lean and delicate meat. It needs to prepared different than preparing beef.
Please read the above cooking information before proceeding to our Bison Recipe page.
Whether this is your first time preparing bison, you have had experience with cooking some bison or are an expert, executive chef; we want all our customers to have success preparing their choice of bison meat.
Our Bison Recipe page is continually changing. We will be adding new recipes, but we also welcome your recipes. We want to create delicious bison meat, together.