Visit the National Bison Association website for some fun recipes!
There is no reason to be buffaloed when cooking with bison. As many chefs will attest, bison is a delicious and healthy substitute in any recipe that calls for beef.Individual cuts of bison are identical to beef. Bison can appear to be a deeper red due to the fact that bison has lower fat content, thus less marbling than beef. Because bison is lean, it will cook more quickly so it is important not to overcook bison. Overcooked bison is tough bison. Cooking bison correctly is delicious and tender bison.
Use these general guidelines when cooking bison.
Ground bison meat should be cooked to an internal temperature of at least 160°F and the juices should be clear, not red. Roasts and steaks should be cooked to an internal temperature of 145° F (medium rare) or 160°F (medium). The oven should be set at around 275°F.
Perfected over many years and trials, this is the simplest and best basic burger. A staple of our house on warm summer evenings in the backyard or on the deck.
Bison steaks are delicious and simple to grill. Getting your temperature and timing right makes for a perfect steak every time.
Great for coming home to on winter days and enjoying with family and friends for gatherings year round.
Add a little spice and variation to your evening meals by trying this delicious curry recipe.
The winner this year at the 2019 National Bison Association Annual Stew Competition.
A staple in our house. Can be made with soft or hard tortillas with ground or round steak.