LInks
In General:
 | Bison can be substituted in any of you favorite recipes. |
| Keep in mind it is essential not to over cook bison meat. |
| Bison is extra lean so it will cook faster than other red meats so you will want to use a lower temperature. |
| Try not to puncture the meat. Use tongs when possible to keep the juices in. |
| Salt will also draw out the moisture from the meat so do not salt the meat before cooking. |
Burgers
It is important to lower the temperature when cooking bison burger. Cover and cook on medium-low heat. The thicker the patty the juicier it will be.
Steaks
| Steaks are best when cooked rare to medium (135 to 155 degrees). |
| Steaks you should use for grilling include: Tenderloins, Ribeye, and New York Strip. |
| Steaks that should be marinated include: Sirloin Tip and Round. |
*Marinate 8 to 24 hours to enhance flavor.*
| Cooking time is important to avoid overcooking and drying out the steak. |
Here are some recommended times.
Steak Size/Thickness Rare Medium
1 inch 6 to 8 minutes 8 to 10 minutes
1 ˝ inch 8 to 10 minutes 10 to 12 minutes
2 inch 10 to 12 minutes 14 to 18 minutes
Stovetop or Pan fry: Place in a lightly oiled skillet on medium heat.
Grill or Broil: Place steak 4 to 6 inches from medium hot coals.
Roasts (Chuck, Round, Sirloin Tip)
Cook in a covered roasting pan at 275-300 degrees for 1 ˝ to 2 hours per pound and add seasoning as desired.
You can also use a crock pot on low and cook the bison all day like a regular beef roast.
Brats
Brats: Place in boiling water and simmer for about 3 minutes and brown slightly on the grill or in a pan. Do not leave uncovered after they’ve been cooked because this will dry them out.
Ribs
Ribs: Simmer in water with liquid smoke and onion (optional) for
1 hour. Place meat in roasting pan
with a sauce of your choice. Cover
and bake at 225 for 2 hours.
Feel free to contact us with any questions
Phone: 715-537-3386
Fax: 715-537-3386
E-mail: snowboundbison@chibardun.net