You may use bison in any recipe that calls
for beef -- there are no limits! Everything from burgers on the grill, to
marinated steaks, meatloaf, spaghetti sauce, stir frys, barbeques, hot
dishes & casseroles -- even tacos can be made with bison! It is a
wonderfully versatile, tasty meat.
The main rule of thumb is that it takes
about 1/3 less cooking time on lower heat than any recipes using beef. As
for stews and chili, the meat will cook faster, but there isn't much
adjusting needed because it is such a slow cooking process.
If you think
your meat may become too tender, par-boil or partially pre-cook the
vegetables before adding to your recipe.
Do not overcook -- trying to get steak or
burgers well-done is very difficult with Bison, because it is so lean. The
cooking process is very fast and those added few minutes from medium to
well-done may very well create an over-done, tough, dry cut of meat. Bison
has enough natural moisture that it will not become dry or tough if
Our 100% buffalo (bison) brat has no beef or pork added. You may grill
them directly, or parboil them in beer first, then grill them to finish.
Either way, your total cooking time is about half that of a beef/pork brat
to reach the same stage of doneness on a tad bit lower heat. All the same
seasonings, the same great taste you love in a brat, with way less fat and
As with any meats, know your source and be
certain you are purchasing either State inspected or USDA inspected cuts
of meat from a reputable grower who strives for quality. Also, be sure to
food handling guidelines. Be creative and enjoy!