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Does anyone else here ever cook with bison? My wife and I have been trying to eat healthier, and decided to buy some bison meat online and use it in place of beef, since it's a lot leaner than beef is. My wife says she can't tell the difference, I can, but I don't mind it, it's a subtle difference I actually kind of like. So far we've made hamburgers and spaghetti sauce with fresh tomatoes from our garden. Tomorrow I've got a couple of new york strip steaks to grill. Does anyone else ever cook with bison?
I do. It's usually good as steaks, but it ends up drier than I'd like for hamburgers because it's so lean.
Be sure to cook it with a hot grill or oven. The hotter the better. I have a 3 burner propane that I keep almost full high and I get about 550F out of it. That will get a good medium cook and you won't cook it so long that the juice boils out.
Otherwise, use any steak seasoning you like. It is, for all intents and purposes, a very lean cow. So the same spices and recipes you use for cattle work for bison.
Well, we did a couple of new york strips on the grill. I used the instructions that came with the meat. I seared them on the searing burner of my grill for a minute each side then finished them over lower heat on the main part of the grill. They turned out okay. They were a little bit dry so some further experimentation is needed. Next time I may try doing them strictly on the searing burner and seeing if that turns out any better.
Does anyone else here ever cook with bison? My wife and I have been trying to eat healthier, and decided to buy some bison meat online and use it in place of beef, since it's a lot leaner than beef is. My wife says she can't tell the difference, I can, but I don't mind it, it's a subtle difference I actually kind of like. So far we've made hamburgers and spaghetti sauce with fresh tomatoes from our garden. Tomorrow I've got a couple of new york strip steaks to grill. Does anyone else ever cook with bison?
I do. It's usually good as steaks, but it ends up drier than I'd like for hamburgers because it's so lean.
pan searing I find works well to combat dryness in steaks. For hamburgers, crack an egg in (or about 2-3 egg whites if you want to watch the fat) to add additional moisture...
IMO, the secret to good hamburgers is minimal handling of the meat, which rules out any mixing of the meat.
IMO, the secret to good hamburgers is minimal handling of the meat, which rules out any mixing of the meat.
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