BASIC COOKING TIPS

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

Related Posts

BRAISED BISON SHORT RIBS IN BBQ SAUCE
BRAISED BISON SHORT RIBS IN BBQ SAUCE
Before bison short ribs I had never even attempted to cook short ribs of any kind. I had only cooked pork back ribs t...
Read More
Bison Brisket
Bison Brisket
  Thanks to Chris at @dukescooking we now have a brisket recipe to share with you! Go check out Chris's food on his I...
Read More
COOKING A BISON ROAST
COOKING A BISON ROAST
I’ve been getting a lot of questions regarding best practices to cook a bison roast. I figured there may be more of y...
Read More

Leave a comment

Please note, comments must be approved before they are published