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BUFFALO ~ Cooking Tips




Source of Recipe


Tarbox Gourmet Buffalo


List of Ingredients




The lower content of fat insures that bison meat will cook faster. Since fat acts as an insulator -- heat must first penetrate this insulation layer before the cooking process of the protein begins.

Caution must be taken to insure that you do not overcook bison. With this in mind, you can substitute bison in any of your favorite red meat recipes.

Recipe



Listed below are a few more basic cooking tips.

When broiling bison meat, move the broiler rack down one notch.

When grilling outdoors, set the rack higher above the coals.

Cook bison roast weighing 3-4 lbs. at 225° F. for 8 to 10 hours using a conventional oven. It is necessary to use a covered roaster. For best results cook roast with root crops such as potatoes, carrots, onions, etc. Bison roast will still taste great when cooked beyond 10 hours but baste periodically.

Bison burger is also lean. It cooks rather fast so precautions must be taken not to dry out the meat by lowering the cooking temperature. Preformed patties tend to dry out faster when grilling. (Hint -- the thicker the patty, the juicier the burger.) Although ground bison is leaner, there is no need to add fat to keep it from sticking to the pan or falling apart.

All meat, no matter the leanness, has enough available fat to cook it properly. There is no need to add additional fat when cooking.