As we begin to distribute our first boxes of bison meat to those who pre-ordered quarters I figured it was a good time to post some general bison cooking tips.

If you’ve never cooked with bison you may be hesitant to try. I’m here to tell you there’s no need to fear. You can essentially substitute any beef recipe for bison and get similar results. Follow these basic tips and you should have no problem being successful!

Things to remember:

- Don’t over think it

- Keep it simple

- Do NOT overcook your meat

- Low and slow

- Use a thermometer to measure doneness


Temperature Guidlines:

Cook premium roasts and steaks to rare, medium rare or medium temperatures. It is not recommended to cook premium cuts past a medium temperature. For tougher cuts like pot roast slow cook until for tender. Steaks should be removed from cooking method about 5º before desired finished temperature and let rest for 5-10 minutes. Roasts should be removed from cooking method about 10º before desired finished temerature and let rest for 15-20 minutes. Cook ground bison to medium well or well done. 

- Rare: 135ºF

- Medium Rare: 145ºF

- Medium:155ºF

- Medium Well: >160ºF


I will soon start posting recipes that are mostly inspired by the cook book “Buffalo Girl Cooks Bison” by Jennifer Bain and the cooking magazine RICARDO. cooking bison cooking bison

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