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General Cooking instructions

Bison is a very lean red meat. The flavor is unique, however, it more resembles beef than any other red meat. Bison can be used as a substitute in any recipe calling for read meat. However, since bison is a very lean meat, we must take mention that the proper cooking techniques must be followed in order not to overcook the meat. The general rule with bison is to cook it LOW AND SLOW (a crock-pot or an earthenware pot is ideal for raost and stews).

IF YOU DON’T OVERCOOK YOUR MEAT YOU WILL LOVE IT

Preparing Steaks and Burgers

We suggest cooking to medium rare or medium at the most. Bison will cook faster than your beef steaks and burger because it does not contain as much fat. Rub your favorite cut of steak with a combination of a little garlic salt, cooking oil, ground pepper, and lemon juice. Do not use a fork to turn steaks, this punctures the meat, allowing the juices to escape.

Note: well done bison steaks and burger are not recommended. Due to the leanness of the meat; bison has a tendency to become dry when overcooked.

Preparing Roasts

The most acceptable cooking methods for preparing the perfect bison roast are low temperature and high moisture. We suggest cooking in a slow oven in a covered roaster (275 degrees F) or crock pot. Use whatever liquid you desire such as water, beef broth, wine, etc. We usually add onions, carrots, leek, celery, and garlic cloves. Cook until the roast is tender. Plan on the roast being done in about the same amount of time as with a comparable size beef roast.

Preparing Ribs

We suggest simmering in a Dutch oven until almost tender. While simmering, prepare your barbecue sauce. Drain ribs, and finish on grill, brushing with barbecue sauce and turning every few minutes. Ribs mayy also be finished in the oven. Simply place ribs in open pan, brush with barbecue sauce and bake about 30 minutes at 350 degrees F.

Buffalo Carpacchio

1 lb buffalo rump roast
Olive oil
black pepper

Put 4 plates into the freezer for 30 min. Then cut your roast (best if it's a little bit frozen) with a sharp knife or with a slicing machine into thin slices. Arrange the meat on your plates, grind fresh black pepper onto it and some seasalt, then sprinkle with olive oil. Cover the plates and refrigerate them for one hour or more. Serve with French Baguette. If you like you can spread some shredded parmesan over it.

Bison Rib-Eye Steak with French Mustard Gravy

Trim of the fat of the steaks and put on black pepper. Preheat your pan about 5 min. then pour some olive oil into the pan. When the oil became hot add one tbsp butter. Put the steaks into the pan when the butter becomes brown. Just sear the steaks about 1- 11/2 minutes on each side. Put them on plate and cover with another plate or aluminium foil and place them into a warm oven for 10-20 minutes (till your side orders are ready)

Pour the bouillon into the empty pan and cook for some minutes. In the meantime melt the butter in a pot, add the mustard and stir, add the bouillon and the roux. Blend with a mixer and at last add the cream. After that the sauce should not cook any more.

Sideorders:

Potato Gratin:

4 potatoes cut into slices
1 pint of whole milk
2 tbsp seasalt
black pepper
1 tsp butter
1 tsp grinded nutmeg
3 cloves of garlic
16 oz mixed shredded cheese (f.e. cheddar and mozzarella)

Cook the sliced potatoes with milk, salt and some water for 30 min. In the meantime mince ´the garlic, black pepper, nutmeg. Spread some butter into a baking dish place the potatoes (without the cooking liquid) on the bottom. Mix 1 cup of the cooking milk with the mixture of herbs and pour on the potatoes. Spread the cheese on top and bake at 300 °F for 30 min.

Tomatoes Provencale

2 beef tomatoes
2 cloves of garlic chopped
chopped parsley
4 slices of butter
Seasalt and black pepper
4 tbsp breadcrumbs

Cut the tomatoes in halves, salt and pepper, put the garlic and parsley and then 1 tpsp of the breadcrumbs on each half. Top each tomato with a piece of butter and bake in an oiled dishat 300 °F for 30 min.

Beans wrapped in bacon

1can of whole beans
4 slices of bacon

Just wrap a bunch of beans in a slice of bacon and put them on an oiled ovenproof glass dish. Bake at 300 °F for 30 min.

Apple Crumble with Vanilla Icecream

4 apples
1 lime

10 oz flour
1 tsp gluten
5 oz sugar
6 oz butter
½ tsp cinnamon
1 pinch of salt
vanilla icecream

Peel apples and cut them into about ½" dices. Spray a baking dish (about 10" x 12") with non stick cooking spray, put all the diced apples on bottom and sprinkle with the lime juice. Put the flour, sugar, salt, cinnamon and butter cut into little pieces into a food mixer and mix until dough is crumbly. You can also do it by hand. Cover the apples with the crumbles and bake in preheated oven at 415°F for 20 min. Serve hot with any amount of icecream.

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