Although Bison Meat Is Similar To Beef, It Needs To Be Prepared and Cooked Differently

Low and slow is the key. Do not overcook. Remember that bison meat cooks in half the time of beef. The recommended bison prepared doneness is rare to medium.

Roasts—Suitable cuts for roasting are rib steaks, roasts, tenderloins and sirloin. Preheat oven to 275° Fahrenheit. Put meat in pan with water about halfway up the side of the meat for two hours per pound. Bison—having less fat—cooks quicker, so check on it. Crock-pot cooking of bison works extremely well, as you don’t have to worry about overcooking!

Stir-fry—Heat the oil only enough to sear as the recipe calls for, but keep the heat low. The short time in stir-fry recipes is excellent for cooking bison.

Microwave—This method may be used for cooking, just as beef, but in shorter periods of time. Can be used for defrosting also.

Grilling—Using tongs for turning keeps the juices in the steak or burger. Medium temperature. No flame and not overcooking is the key! If you are preparing a piece of meat that needs a longer time to cook, our suggestion is to include a marinade, barbecue sauce or other basting liquid.