Bison?

"Anthony" <[email hidden]> wrote in
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Quoted message said:

I'm thinking about trying some bison. Anyone have comments or suggestions?

Good for you. I'm glad you wish to try something new.

--
Once during Prohibition I was forced to live for days on nothing but food and water.
--------
FIELDS, W. C.

Anthony said:

I'm thinking about trying some bison. Anyone have comments or suggestions?

I have had two Bison ribeyes in the last two weeks and they were great. Whole Foods actually had
them with the fresh meat, but I have seen it frozen. The taste is a little different, but I think I
like it better than beef. The second steak I cooked a little too much(med. rare), so be careful not
to overcook. It tastes like 'wild cow'(not to be confused with 'mad cow!!), if there was such a
thing. The ribeyes were $19.95/lb, and the one I got was right at $15.00, but it was worth it! Frank

Anthony said:

I'm thinking about trying some bison. Anyone have comments or suggestions?

Cooks up just like any other red meat.

Anthony said:

I'm thinking about trying some bison. Anyone have comments or suggestions?

I switched to bison from beef last spring. The Farmer's Market I go to has two to three bison
vendors. I've learned to do a lot of things with them, though these are the top suggestions:

- Bison Tenderloins, if you can afford them, are divine. Wrap them in bacon and grill them. Simple,
fast, and tasty. The great part is that over the summer the bison tenderloins were cheaper than
their beef counterparts ($16 a pound versus $24 and up for beef). I don't think I'd want a beef
tenderloin anymore, no matter the price. Bison's just that much better for taste.

- Bison flank steaks are _excellent_ if you can get them. They most often end up in the ground
bison, but ask your retailer if you can get one or two. They are ideal swaps for beef in London
broil, fajitas, and stir fry.

- Bison burgers are quite dry. Avoid this by frying them in a cast iron skillet and putting a pat of
butter on top. This is what the locals call a "Butter Burger" and they're absolutely decadent.
Flip the burger when the pat melts and you're set. Make sure the pattys are are room temperature,
since they'll bulge in the middle as the outsides fry and the middles thaw.

Other than that, pretty much treat every cut of bison like their equivelant beef cut and
you'll be fine.

(I'm close to perfecting a bison-meat Philly cheese steak - I'll die of a coronary if I ever
manage that.)

--
-Brian James Macke [email hidden] "In order to get that which you wish for, you must first
get that which builds it." -- Unknown

On Tue, 6 Jan 2004 11:49:20 -0500, "Anthony" <[email hidden]>

Quoted message said:

I'm thinking about trying some bison. Anyone have comments or suggestions?

Assuming steaks (like ribeye or strip), it's much denser than beef and has less moisture/fat. Cook
to rare or med-rare at most.

-sw

Anthony said:

I'm thinking about trying some bison. Anyone have comments or suggestions?

The flavor is yummy, much like beef, not gamey at all.

If you are talking about cooking it yourself, remember it's very lean so medium rare is the most it
needs or it will get dry.

We were at a restuarant* Sunday night that prides itself on its bison. My husband and I had roasted
"prime rib", and our guest had tenderloin. All were delicious. The last time we were there husband
had a strip sirloin, rare to med-rare and he complained it was much drier than the rib.

gloria p

*The Fort Restaurant in the foothills above Denver, known for bison, Rocky Mt. oysters, rattlesnake,
and peanut butter stuffed jalapeno poppers.

"Frank Mancuso" <[email hidden]> wrote in message
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Quoted message said:

Anthony said:

I'm thinking about trying some bison. Anyone have comments or

suggestions?

Quoted message said:

Quoted message said:

I have had two Bison ribeyes in the last two weeks and they were great. Whole Foods actually had
them with the fresh meat, but I have seen it frozen. The taste is a little different, but I
think I like it better than beef. The second steak I cooked a little too much(med. rare), so be
careful not to overcook. It tastes like 'wild cow'(not to be confused with 'mad cow!!), if there
was such a thing. The ribeyes were $19.95/lb, and the one I got was right at $15.00, but it was
worth it! Frank

Thank you for that. Whole Foods are opening in my area next year - can't wait - meantime I'll have
to buy on the net. No shortage of suppliers tho'

Quoted message said:

Anthony said:

I'm thinking about trying some bison. Anyone have comments or suggestions?

We had bison tenderloin steaks on New Years Eve. They came from a farmer who comes to the
Greenmarket. He brings everything frozen.

We panroasted them rare. All four of us were happy with the result. As tender as beef tenderloin,
but with more flavor than most.

We also get sausages from him that he calls "bison kielbasa." I sometimes slice one of them up in a
tomato-based pasta sauce.

Rodney Myrvaagnes J36 Gjo/a

Does one child rape really change Strom Thurmond's lifetime record? For better or worse?

Anthony said:

Thank you for that. Whole Foods are opening in my area next year - can't wait - meantime I'll have
to buy on the net. No shortage of suppliers tho'

Is there are Trader Joe's in your area? Trader Joe's sells frozen cuts of bison meat, including pre-
made hamburgers.

On Tue, 6 Jan 2004 12:22:02 -0500, "Anthony" <[email hidden]>

Quoted message said:

"Frank Mancuso" <[email hidden]> wrote in message
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Quoted message said:

Anthony said:

I'm thinking about trying some bison. Anyone have comments or

suggestions?

Quoted message said:

Quoted message said:

I have had two Bison ribeyes in the last two weeks and they were great. Whole Foods actually had
them with the fresh meat, but I have seen it frozen. The taste is a little different, but I
think I like it better than beef. The second steak I cooked a little too much(med. rare), so be
careful not to overcook. It tastes like 'wild cow'(not to be confused with 'mad cow!!), if there
was such a thing. The ribeyes were $19.95/lb, and the one I got was right at $15.00, but it was
worth it! Frank

Thank you for that. Whole Foods are opening in my area next year - can't wait - meantime I'll have
to buy on the net. No shortage of suppliers tho'

Where do you live? I used to buy it at a regular supermarket when I lived in Santa Fe. If you're
somewhere in the west, it shouldn't be difficult to find.

David

"David Wright" <[email hidden]> wrote in message
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Quoted message said:

On Tue, 6 Jan 2004 12:22:02 -0500, "Anthony" <[email hidden]> wrote:

Where do you live? I used to buy it at a regular supermarket when I lived in Santa Fe. If you're
somewhere in the west, it shouldn't be difficult to find.

David

Sarasota FL. Haven't seen any around here. Also I'd want to be sure of organic, grass fed and
finished meat.

"Anthony" <[email hidden]> wrote in message
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Quoted message said:

"David Wright" <[email hidden]> wrote in message
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Quoted message said:

On Tue, 6 Jan 2004 12:22:02 -0500, "Anthony" <[email hidden]> wrote:

Where do you live? I used to buy it at a regular supermarket when I lived in Santa Fe. If you're
somewhere in the west, it shouldn't be difficult to find.

David

Sarasota FL. Haven't seen any around here. Also I'd want to be sure of organic, grass fed and
finished meat.

Can't you get it through Morton's? BTW Whole Foods does not normally carry organic meats, only organically-
fed meats.

pavane

"pavane" <[email hidden]> wrote in message
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Quoted message said:

Quoted message said:

Can't you get it through Morton's? BTW Whole Foods does not normally carry organic meats, only organically-
fed meats.

pavane

Don't believe I've seen it at Mortons, but I'll have a look next time I'm there. Thx.

pavane said:

BTW Whole Foods does not normally carry organic meats, only organically-fed meats.

So what's the differece?

-sw

Steve Wertz said:

pavane said:

BTW Whole Foods does not normally carry organic meats, only organically-fed meats.

So what's the differece?

One has a USDA standard, the other is a marketing term.

Quoted message said:

-sw

--
-Brian James Macke [email hidden] "In order to get that which you wish for, you must first
get that which builds it." -- Unknown

Buffalo is a very lean meat, much leaner than beef, so you have to be careful to not dry it out. It
shouldn't be cooked anywhere past med. rare for this reason, as it becomes tough.

-Suzin

Quoted message said:

I'm thinking about trying some bison. Anyone have comments or suggestions?

"Frank Mancuso" <[email hidden]> wrote in message
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Quoted message said:

Anthony said:

I'm thinking about trying some bison. Anyone have comments or

suggestions?

Quoted message said:

Quoted message said:

I have had two Bison ribeyes in the last two weeks and they were great. Whole Foods actually had
them with the fresh meat, but I have seen it frozen. The taste is a little different, but I
think I like it better than beef. The second steak I cooked a little too much(med. rare), so be
careful not to overcook. It tastes like 'wild cow'(not to be confused with 'mad cow!!), if there
was such a thing. The ribeyes were $19.95/lb, and the one I got was right at $15.00, but it was
worth it! Frank

I have to ask. Where do you live that you pay this much for meat? You are paying an outrageous
amount of money for your meat!

Maverick

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"Anthony" <[email hidden]> wrote in message
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Quoted message said:

I'm thinking about trying some bison. Anyone have comments or

suggestions?

Quoted message said:

I enjoy it. The first time I had it it was bison burger, okay. Round two was at The Gunbarrel
Restaurant in Jackson, Wyoming...."prime rib" grilled to rare, firm, tender, flavorful, on my I'd go
back just for the food list. I've yet to try cooking it at home.

Jessica

"Brian Macke" <[email hidden]> wrote in message
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Quoted message said:

Anthony said:

I'm thinking about trying some bison. Anyone have comments or suggestions?

georgetownfarm.comgeorgetownfarm.comOpen ↗ This is a local Virginia farm not too far from me. Even most
Virginians don't know that bison used to be native and prevelent to the area. You can get bison in
just about any supermakrket around here (again, a little known fact to a lot of Virgians). We pretty
much only eat bison if we are going to eat red meat... I really love the flavor and the relitive
health benifits over beef.

Good luck

-N