Cooking tips and Recipes

Individual cuts of Bison are identical to beef, except for colour.  Prior to cooking, bison is a deeper red.  This is due to the fact that bison does not marble (produce internal streaks of fat) like beef.  Marbling slows down the cooking process because the fat acts as an insulator - heat must first penetrate this insulation before the cooking process can begin.  Since Bison lacks marbling, the meat has a tendency to cook more rapidly. 
Therefore, Bison may be used with any of your favourite beef recipes if you just remember a few basic tips.
LOWER TEMPERATURE: Because there is minimal fat content, high temperatures are not needed and only serve to dry and scorch the meat.  NOTE: DO NOT OVERCOOK.  When grilling or frying baste well.
GRILLING: When grilling bison steaks, turn your grill pan a notch lower than normal.  Check the meat a few moments sooner than usual and baste well.  Turn sooner than usual.
ROASTING:  If you normally roast beef at 165oC/325oF turn the oven down to approx 140oC/275oF for bison.  It will take the same time as a comparable beef roast.
BURGERS:  Bison burgers will cook faster than beef burgers as they are much leaner than beef.  Brush with oil or sauce to prevent drying.  There is virtually no shrinkage with bison.
MINCE: Minced bison is leaner than beef but there is no need to add fat to keep it from sticking.
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