A healthier and tasty alternative to beef, bison is quickly become a widespread favorite. Though the texture and flavor of bison is similar to beef, it must be prepared and cooked differently. Follow these easy steps to cook bison.
Instructions
1. Trim bison of all visible fat. Unlike beef, bison does not marble much; the fat will be on the perimeter of the meat.
2. Use ground bison just as you would in any recipes that call for ground beef. The cooking time will be slightly shorter for ground bison, however. This includes bison burgers.
3. Cook bison roasts as at a lower temperature than beef roasts-typically at 275-degrees. It will cook in about the same amount of time as a beef roast, but the lower temperature is more suitable for the lower fat content. Check for doneness at 110 to 120-degrees.
4. Grill bison away from the flame and at a low temperature or with indirect heat. Use marinades or basting on cuts that demand longer cooking as bison will dry out faster than beef since it's much leaner. Check the temperature often to ensure it doesn't overcook.
5. Broil bison 4 to 5 inches away from the heat and for less time than you would beef. Flip the meat sooner as well. Baste the meat to keep it moist.
Tags: away from, beef bison, ground bison, lower temperature, than beef
