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 Bison steaks and roasts ???

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mayor al

  • Total Posts: 15073
  • Joined: 8/20/2002
  • Location: Louisville area, Southern Indiana
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Bison steaks and roasts ??? Fri, 08/2/13 7:25 PM (permalink)
If you read my report on our recent Hog Hunt in Missouri, you'll understand my curiosity about the quality of Bison Steaks and Roasts. We plan to return to the Game Ranch this winter to take a Bison and perhaps an Elk also.  I have enjoyed Bison Burgers and 'Buffalo Chili' but have not eaten a Steak or a slab of 'Roast Bison'.
 
Have any of you done this? Any suggestions or recommendations regarding prep or seasoning and what to expect 'tenderness-wise'??  I have ordered some "Prime" Buffalo Steaks to try on the grill or pan-fry to give us an idea of the flavor... but am looking for feedback about Bison meat before we commit to this adventure.
AL
 
#1
    Michael Hoffman

    • Total Posts: 17850
    • Joined: 7/1/2000
    • Location: Gahanna, OH
    Re:Bison steaks and roasts ??? Fri, 08/2/13 7:40 PM (permalink)
    Bison, as any large game animals (except bear), are pretty much fat free, so unless you're braising the meat you have to cook it to no more than medium rare. Think of it like venison.
     
    #2
      ann peeples

      • Total Posts: 8317
      • Joined: 5/21/2006
      • Location: West Allis, Wisconsin
      Re:Bison steaks and roasts ??? Fri, 08/2/13 7:59 PM (permalink)
      I am not a hunter, but Bob and I love the bison served at State Fair every year. This guy has a farm near our old home of Sheboygan, and its awesome. One year it was tacos-the next year it was steak sandwiches. We talked with him, and he doesn't need to tenderize. Very good meat.....
       
       
       
       
       
       
       
       
       
       
       
       
       
       
       
       
       
       
      #3
        lleechef

        • Total Posts: 6256
        • Joined: 3/22/2003
        • Location: Gahanna, OH
        Re:Bison steaks and roasts ??? Fri, 08/2/13 8:06 PM (permalink)
        Al
        You are going to love both bison and elk.  Like moose and caribou, they're all much better than beef.  I would say cook the bison like beef and the elk like venison.....maybe more of a braising mode, except the chops and tenderloin.
         
        #4
          Twinwillow

          • Total Posts: 4899
          • Joined: 4/15/2006
          • Location: "Big D"
          Re:Bison steaks and roasts ??? Fri, 08/2/13 8:06 PM (permalink)
          Bison burgers (with cheddar) are my favorite meat burgers.
           
          Liberty Burger here in Dallas does them great.
           
          #5
            Twinwillow

            • Total Posts: 4899
            • Joined: 4/15/2006
            • Location: "Big D"
            Re:Bison steaks and roasts ??? Fri, 08/2/13 8:08 PM (permalink)
            lleechef


            Al
            You are going to love both bison and elk.  Like moose and caribou, they're all much better than beef.  I would say cook the bison like beef and the elk like venison.....maybe more of a braising mode, except the chops and tenderloin.

             
            I love Elk steaks. They're even better than Ostrich steaks.
             
            #6
              Michael Hoffman

              • Total Posts: 17850
              • Joined: 7/1/2000
              • Location: Gahanna, OH
              Re:Bison steaks and roasts ??? Fri, 08/2/13 8:19 PM (permalink)
              Elk meat is my second favorite venison. It's right there behind caribou.
               
              #7
                EdSails

                • Total Posts: 3591
                • Joined: 5/9/2003
                • Location: Mission Viejo, CA
                Re:Bison steaks and roasts ??? Sat, 08/3/13 3:50 AM (permalink)
                mayor al


                If you read my report on our recent Hog Hunt in Missouri, you'll understand my curiosity about the quality of Bison Steaks and Roasts. We plan to return to the Game Ranch this winter to take a Bison and perhaps an Elk also.  I have enjoyed Bison Burgers and 'Buffalo Chili' but have not eaten a Steak or a slab of 'Roast Bison'.

                Have any of you done this? Any suggestions or recommendations regarding prep or seasoning and what to expect 'tenderness-wise'??  I have ordered some "Prime" Buffalo Steaks to try on the grill or pan-fry to give us an idea of the flavor... but am looking for feedback about Bison meat before we commit to this adventure.
                AL

                 
                I've doine bison sirloin steaks on the grill. They dry out fast. However, I've used ground bison for chili and it's great!
                 
                #8
                  Root-Beer Man

                  • Total Posts: 331
                  • Joined: 1/9/2006
                  • Location: Noblesville, IN
                  Re:Bison steaks and roasts ??? Sat, 08/3/13 10:02 AM (permalink)
                  Like Michael said, go no more than medium rare with Bison. I've done steaks and ground bison, but never a roast. If you go over MR it really does you no favours. Elk I have only experienced in ground form at Bub's Burgers in Carmel, IN. I am a fan, too. Cook them to MR and go to town.
                   
                  #9
                    CajunKing

                    • Total Posts: 6317
                    • Joined: 7/6/2006
                    • Location: Live at Saint Clair
                    • Roadfood Insider
                    Re:Bison steaks and roasts ??? Sat, 08/3/13 3:56 PM (permalink)
                    Ok AL
                    Now my freezer space is REALLY available
                     
                    #10
                      ScreamingChicken

                      • Total Posts: 4737
                      • Joined: 11/5/2004
                      • Location: Stoughton, WI
                      Re:Bison steaks and roasts ??? Sat, 08/3/13 4:24 PM (permalink)
                      I grilled (charcoal) some bison steaks for the first time back in January and found that while I like beef extremely rare I preferred the bison a little more toward the medium-rare side of rare.
                       
                      #11
                        mayor al

                        • Total Posts: 15073
                        • Joined: 8/20/2002
                        • Location: Louisville area, Southern Indiana
                        • Roadfood Insider
                        Re:Bison steaks and roasts ??? Fri, 08/9/13 10:24 PM (permalink)
                        We received our 'sample pac' of Bison, to see if we like it before committing to a fairly expensive hunting trip this winter.
                        We bought 2 NY Strip steaks, 2 ribeyes, 2 one lb pkgs of stew meat (chuck), a 3 lb Sirloin tip Roast and a 4 lb Tenderloin.
                         

                         
                        Janet wrapped one ribeye and one strip in bacon and the pan-seared them in an iron skillet over high heat. The Ribeye was a perfect MR at 3 min. on a side. The strip was a bit thicker and took a little over 5 minutes on a side to get it just right...between MR and Medium.  Both were quite tender and had a fine flavor.
                        We are quite pleased at our first taste of real Bison.
                        The Tender loin is big enough for us to cut a couple of steaks off one end and still have enough for a "Chateaubriand" (SP?)
                        <message edited by mayor al on Fri, 08/9/13 10:27 PM>
                         
                        #12
                          WarToad

                          • Total Posts: 1792
                          • Joined: 3/23/2008
                          • Location: Minot, ND
                          Re:Bison steaks and roasts ??? Thu, 08/15/13 11:20 AM (permalink)
                          I make a lot of homemade ravioli when friends/family come over and a frequently requested on, and one I make triple/quadruple batches of is my bison/spring onion ravioli.
                           
                          Ground bison, salt, pepper, beef stock, plenty of minced spring onion/green onion/ramps,  a little highly crushed/minced garlic.  Should be a loose mix with the beef stock.  Quick boil, quick saute in olive oil to brown up a bit, serve with a mild alfredo.
                           
                          #13
                            mayor al

                            • Total Posts: 15073
                            • Joined: 8/20/2002
                            • Location: Louisville area, Southern Indiana
                            • Roadfood Insider
                            Re:Bison steaks and roasts ??? Thu, 08/15/13 1:52 PM (permalink)
                            Sounds Delicious, WT, I have saved your suggestion ! Thanks
                             
                            #14
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