Preparing Your Bison

Low Temperature Roasting For Most Tender Cuts

Tenderloin    Loin Roasts    Rib Roasts    Top Sirloin Butt

1.  Rub desired seasonings onto bison surface.

2.  Place roast fat side up on rack so roast does not sit in juice while cooking.

3.  Use an open roasting pan, no lid.  Brown the roast at a high oven temperature for a brief period.

4.  Do not add liquid.  Roast at 250F (120C) - 275F (135C)

5.  Use a meat thermometer to assess the degree of doneness.

Do not cook beyond medium 160F (70C).

6.  Remove the roast from the oven when the thermometer reads 3 - 10 degrees below desired doneness.

7.  Let stand for 20 -30 minutes before carving.

Broiling, Pan Broil, Grill, Griddle Frying, Pan Frying

Char Broil, Barbecue & Stir Fry for most Tender Cuts

Tenderloin    Strip Loin Steaks    Rib Steaks

Top Sirloin Steaks    Kabob Cubes    Ground Bison

1.  Season as desired but do not salt.

2.  Preheat heat source.

3.  Cook to desired doneness, very rare 130F (55C) to medium 160F (70C).

4.  Salt Steak after cooking.

5.  Thinner steaks can be pan-broiled 2 - 3 minutes per side.

6.  Cook ground bison to medium well 165F (73C) or until brown in the center and juices run clear.

Low Temperature Roasting For Medium Tender Cuts

Sirloin Tip (Knuckle)    Cross Rib    Inside Round (Top)

Outside Round (Bottom) Flat    Eye Of Round

1.  Brown roast at 500F (260C) for 30 minutes to sear for color and flavor.

2.  Reduce heat to 275F (140C) and add 1-2 cups (250-500ml) of liquid to the pan.

3.  Cover the pan with a lid or cover the roast with foil.

4.  Cook to medium rare 145F (73C) or no more than medium 160F (70C).

5.  Slice roast at right angles to the grain, or with thin roasts, cut diagonally across the grain.

Broiling, Barbecue, Pan Frying,

& Stir Frying For Medium Tender Cuts

Sirloin Tip Steak    Skirt Steak    Tri-Tip Steak    Flank Steak

1.  For cooking steaks marinate for 6 to 8 hours or needle to tenderize.

Alternative: Thinly slice partially frozen steaks across the grain and marinate 6 to 8 hours for use in stir fry/saute.

2.  Preheat heat source.

3.  Cook to doneness of rare 140F (60C) to medium 160F (70C).

Braising, Stewing & Pot Roasting For Less Tender Cuts

Braising Steaks    Stew Cubes    Brisket

Short Ribs    Chuck Roll    Chuck Tender

1.  Season cubes/roasts as desired and brown/sear for color and flavor.

2.  Add liquid to cover the bottom of the pan for pot roast or add liquid to cover the meat for making stew.

3.  Cover and cook at 250F (120C) to 325F (160C) until a fork goes into the meat easily.  Add more liquid if necessary during the cooking period.

Information source: bison resource manual for food service