Basic Cooking Tips
The lack of fat insures that bison meat will cook faster. Fat acts as an insulator- heat must first penetrate this insulation before the cooking process begins. Marbling (fat within the muscle) aids in slowing down the cooking process. Since bison meat lacks marbling, the meat has a tendency to cook more rapidly. Caution must be taken to insure that you DO NOT OVERCOOK BISON.
Bison may be used with any of your favorite beef recipes if you remember a few basic tips:
Roasts - When cooking the bison roast, no browning is necessary. Start your roast (either in the crock pot or covered in the oven) at about 350 degrees. When hot, lower temp to about 275. For a 2-3 pound roast, just leave it for about 4-6 hours. We use left over coffee for liquid, but any liquid will do. Season with garlic cloves, a meat rub or any other of your favorite spices. If meat is not tender, it has not cooked long enough.
Ground Buffalo Burger - Ground bison or bison burger is also leaner (ranging from 93-96% lean) so when grilling or pan frying a burger - place it on medium heat - COVER. Allow the burger to do its cooking on one side. Don't poke, smash or continually flip the burger because you want to maintain all of the moisture and fat in the meat. When burger appears mostly cooked - flip one time and in 30-45 seconds it should be ready to serve. You might find that using a meat thermometer is helpful when first cooking the burger. It should reach 160 degrees internal temp.
Steaks - For good cooking, start with a preheated grill or skillet. Apply immediate high heat to the steak to add flavor and seal in juices. Finish slowly over low heat making sure not to overcook. Use long handled tongs to turn the steaks---a fork will pierce the meat and allow the flavorful juices to escape. Avoid using salt before cooking as it tends to pull the moisture out of the meat.