Tips: Cooking with Bison

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While bison is similar to beef in flavor, it has far less fat, so it needs different preparation to achieve the best results. Specific techniques vary by cut, but here are some general guidelines.

  

1/3 LESS TIME

Bison requires about 1/3 less cooking time than beef. However, you don’t want to rush it. Cooking bison over a lower temperature helps maintain its moist and tender texture

1/3 LESS HEAT

Like beef, bison is best enjoyed rare to medium rare. But remember, it requires 1/3 less heat to cook. “Low and slow” is a good rule to follow as long as you don’t overcook.

LET IT REST

Let your bison rest in a warm place for 5 to 15 minutes after cooking. Don’t cut into bison until it has rested. Cutting too soon will let the sealed-in juices escape.

CHECK THE TEMP

For the best taste, most bison steaks and roasts should be cooked to an internal temperature of 120–140° F when taken off grill or out of oven. Trust your meat thermometer, not your eyes!

Thank you Bison Council! 

Prize Winning Baby Back Ribs

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“Sprinkled with a cumin, chili powder, and paprika spice rub, these ribs are slow-cooked over indirect heat for an hour. They’re brushed with your favorite BBQ sauce during the last few minutes of grilling.”

Prep Time: 30 Minutes
Cook Time: 1 Hour 5 Minutes
Ready In: 1 Hour 35 Minutes
Servings: 6

 

INGREDIENTS:
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon paprika
salt and pepper to taste
3 pounds baby back pork ribs
1 cup barbeque sauce
DIRECTIONS:
1. Preheat a gas grill for high heat, or arrange charcoal briquettes on one side of the barbeque. Lightly oil the grate.
2. In a small jar, combine cumin, chili powder, paprika, salt, and pepper. Close the lid, and shake to mix.
3. Trim the membrane sheath from the back of each rack. Run a small, sharp knife between the membrane and each rib, and snip off the membrane as much as possible. Sprinkle as much of the rub onto both sides of the ribs as desired. To prevent the ribs from becoming too dark and spicy, do not thoroughly rub the spices into the ribs. Store the unused portion of the spice mix for future use.
4. Place aluminum foil on lower rack to capture drippings and prevent flare-ups. Lay the ribs on the top rack of the grill (away from the coals, if you’re using briquettes). Reduce gas heat to low, close lid, and leave undisturbed for 1 hour. Do not lift the lid at all.
5. Brush ribs with barbecue sauce, and grill an additional 5 minutes. Serve ribs as whole rack, or cut between each rib bone and pile individually on a platter.

Thank you allrecipes.com!

Greek Bison Burgers

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Feta and spinach not only add great flavor to these Greek-inspired burgers, but also provide moisture and texture to lean ground bison. The yogurt sauce is a perfect condiment, with much less fat than regular mayonnaise.

Makes: 4 servings, Total Time: 

INGREDIENTS

BURGERS

  • 1 pound ground bison
  • 1/2 cup cooked spinach, squeezed dry
  • 1/2 cup crumbled feta cheese, preferably sheep’s-milk
  • 2 teaspoons chopped fresh dill
  • 1 teaspoon chopped fresh oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon minced garlic
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper

YOGURT SAUCE

  • 3/4 cup nonfat or low-fat Greek-style plain yogurt, (see Note)
  • 1 teaspoon freshly grated lemon zest
  • 2 teaspoons lemon juice
  • 1 teaspoon chopped fresh dill
  • 1 teaspoon chopped fresh mint
  • Pinch of kosher salt
  • Freshly ground pepper, to taste

BUN & TOPPINGS

  • 4 French rolls, or 4-inch pieces of baguette, preferably whole-wheat, split and toasted
  • 16 thin slices English cucumber
  • 8 slices vine-ripened tomato
  • 4 thin round slices red onion

PREPARATION

  1. Preheat grill to medium-high.
  2. Place bison, spinach, feta, 2 teaspoons dill, oregano, cumin, garlic, 3/4 teaspoon salt and 1/2 teaspoon pepper in a large mixing bowl. Gently combine without overmixing. Form into 4 oval-shaped patties roughly the size of the rolls.
  3. Oil the grill rack (see Tip, below). Grill the burgers until an instant-read thermometer inserted into the center registers 155°F, 5 to 6 minutes per side.
  4. To prepare yogurt sauce: Combine yogurt, lemon zest and juice, 1 teaspoon dill and mint in a small bowl. Season with a pinch of salt and pepper.
  5. Assemble the burgers on rolls with the yogurt sauce, cucumber, tomato and onion.

Thank you Eating Well!

Steak Tacos with Cilantro-Radish Salsa

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Radishes make a crunchy salsa for these–or any other taco you’re serving this summer.

ingredients

  • 2 tablespoons vegetable oil, divided
  • 1 pound skirt or flank steak
  • Kosher salt, freshly ground pepper
  • 1/2 cup fresh cilantro leaves with tender stems, divided
  • 4 radishes, trimmed, chopped
  • 2 spring onions or 4 scallions, white and pale-green parts only, thinly sliced
  • 1/2 serrano chile or jalapeño, seeds removed if desired, finely chopped
  • 2 tablespoons fresh lime juice
  • 8 corn tortillas, warmed
  • 2 ounces queso fresco or Cotija cheese, crumbled

preparation

Heat 1 tablespoon oil in a large skillet over high heat. Season steak with salt and pepper and cook about 5 minutes per side for medium rare. Let steak rest 5 minutes.

Meanwhile, chop half of cilantro and toss with radishes, onions, chile, lime juice, and remaining 1 tablespoon oil in a medium bowl. Season radish salsa with salt and pepper.

Slice steak and serve on tortillas topped with radish salsa, queso fresco, and remaining cilantro.

Thank you Epicurious! 

Chipotle Chocolate Bison Chili

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For a completely different flavor experience, try Chipotle Chocolate Bison Chili, which mixes unsweetened dark chocolate and stewed chipotles with the delicate flavor of ground bison.
1 1/2 ounces  extra bittersweet chocolate, grated
1 pound  ground bison
2 tablespoons  Olive Oil
1/2 teaspoon  cayenne
1 small onion, diced
1 sweet red pepper, diced
1 clove  garlic, minced
1 tablespoon  ground ancho chile
2 teaspoons  ground chipotle
1 cup  water
1 tablespoon  flour
2 tablespoons  grated panela
1 can  crushed tomatoes (14 ounces)
1 1/2 cups  red kidney beans
*salt and pepper to taste
Step 1
Turn crockpot on high.
Step 2
Heat 1 tablespoon olive oil in a sauté pan on medium-high heat. Add garlic, cayenne, ancho chile and ground chipotle. Cook until garlic has softened.
Step 3
Add ground bison and cook until no longer pink. Transfer drained meat to crockpot.
Step 4
In the same sauté pan add remaining 1 tablespoon of olive oil. Add flour, onion and red pepper. Cook until onion is translucent and peppers have softened.
Step 5
Transfer vegetable mixture to crockpot. Add water, panela, chocolate and tomatoes. Stir to combine. Adjust salt and pepper to taste.
Step 6
Cook on high for 5 hours.
Step 7
Add red kidney beans and cook for an additional hour.
Step 8
Serve warm.