Cooking Tips for Bison Meat Preparation

Bison meat is very lean and does not marble like beef.  In beef, fat acts like an insulator in the cooking process.  Therefore, bison must generally be cooked at a lower temperature and/or for less time.  It is not recommended that bison be prepared in a well-done state.

Steaks

Although tender cuts (tenderloin, loin steaks, rib steaks) do not require it, for best results marinate steaks 24 hours in marinade of choice before cooking.  Grill over a HOT flame only to sear and seal.  Transfer to COOL side of grill for 6 to 15 minutes depending upon thickness, turning frequently.  Do not cook past medium 160 degrees F (70 deg. C).  Bison meat has a tendency to continue to cook even when it has been removed from heat.

Roasts

For tenderloin, lion, rib roasts, top sirloin butt, preheat oven to 275 deg. F (140 deg. C).  Place Bison in shallow roasting pan.  Brush lightly with oil.  Roast until meat is about 10 deg. F below desired temperature.  It is recommended that it be cooked to a rare 130 deg. F (55 deg. C) to a medium rare 160 deg. F (70 deg. C) temperature.  Remove from heat and cover lightly with foil.  The meat will rise 10 deg F while sitting.  After 10-20 minutes enjoy! 

For sirloin tip, cross rib, inside round, outside round flat and eye of round, brown roast at 500 deg. F (260 deg. C) for 30 minutes, reduce heat to 275 deg. F (140 deg. C) and add 250 - 500 ml liquid to pan, cover pan or cover roast with foil, cook to medium rare 145 deg. F (63 deg. C) or no more than medium 160 deg. F (70 deg. C), slice roast at right angles to grain.  With thin roasts cut diagonally across grain.

Burger

Bison patties do not shrink as regular beef hamburger does.  They also take less time to cook.  If the grill or pan is too hot the patty may stick.  Bison burger is foolproof when added to recipes such as chili or meatloaf.

Bon Appetite!