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RAIN SHADOW |
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El Rancho |
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Cooking |
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| Bison can replace beef with spectacular results in almost any receipe. Anything beef can do, buffalo can do better. |
| Because of it’s extremely low fat content, you’ll want to cook bison at a lower temperature. Without the extra fat to act as an insulator, bison starts cooking at a lower temperature than beef. |
| When oven broiling, move your broiler rack away from the heat about a notch lower from where you normally broil beef steaks. Check your steaks a few minutes sooner than you normally would. To retain juices and lesson the chances of overcooking, some prefer to have the steaks slightly frozen when cooking. |
| If you normally cook your roast beef at 325 degrees F, turn your oven temperature down to 275 degrees for bison. Plan on the roast being done in about the same amount of time as with a comparable size beef roast. To insure that your roast is cooked to the degree you prefer, we recommend using a meat thermometer indicating the internal temperature. |
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| Ground bison or bison burger is more lean (most ranging about 88-92% lean) than beef. There is very little (if any) shrinkage with bison burger--so what you put in the pan raw, is close to the same amount after it's cooked. It will also cook faster than beef so precautions must be taken to insure that you don't dry out the meat. (Hint--the thicker the patty, the juicer the burger.) Although bison is lean, there is no need to add fat or oil to keep it from sticking to the pan or falling apart. |
| Be creative. The sky is the limit. |
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