How to Cook Bison or Buffalo
- 1). Use an appropriate cooking method. Bison cuts are the same as beef cuts, so chuck will still be tough and T-bones will still be tender. Slow-cook tough cuts in the oven or slow-cooker. Tender cuts can be fried, grilled or broiled as you would with beef.
- 2). Reduce heat. Bison is very lean, like grass-fed beef. Like grass-fed beef, it cooks more quickly than most cooks are accustomed to. For roasting, reduce the oven temperature by 50 degrees Fahrenheit. When grilling, ensure the bison is farther from the heat source.
- 3). Monitor the meat closely as it cooks. Bison overcooks quickly, so until you've cooked it often enough to gain a sense for the timing, it's best to keep an eye on it.
- 4). Check the doneness with a thermometer. An accurate thermometer is the most reliable way to test the doneness of meats, especially thicker pieces such as roasts.
- 5). Use bison interchangeably with beef in your favorite recipes. Farm-raised bison is not gamy, but it has a richer flavor than beef.
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