Cooking Tips
Bison meat is similar to beef and it cooked in much the same way. The taste is often indistinguishable from beef, although bison tends to have a fuller, richer (sweeter) flavor. It is not "gamey" ir wild tasting. Bison is low in fat and cholesterol, and is high in protein, vitamins, and minerals. Fresh cut bison meat tends to be darker red and richer in color than many of the other red meats.
The lack of fat insures that Bison meat will cook faster. Fat acts as an insulator - heat must first penetrate this insulation before the cooking process begins. Marbling (fat within the muscle) aids in slowing down the cooking process. Since Bison meat lacks marbling, the meat has a tendency to cook more rapidly. Caution must be taken to insure that you do not overcook Bison. Don't season the meat until almost done cooking as this dries out Bison meat as it's so lean. Don't squeeze down on the burgers as it takes out the natural flavoring and could also dry them out.
Preparing Bison
Bison meat has less fat and 30% less water than other red meats. On the average it takes 1/3 less time to cook than red meats. This makes it a quick meal too!
Grilled Bison - 1" thick, medium: 14-18 minutes
Steaks - Steaks recommended: Ribeyes, T-Bones and NY Strips
Oven Broiling: Lower the rack one notch further away from the heat than where you broil beef.
Roasting: If you normally roast meat at 325 degrees, turn it down to 275 degrees and roast the same length of time.
Broiling
Best for steaks cut from the Round, Short Loin, Sirloin and Ribeye. Start with a hot grill; cook hot and fast.
Braising
Best for roasts cut from the Round, Fore Shank, Chuck and Flank. Moist heated cooking, browning meat in oil, then adding a small amount of water.
Roasting
Best for roasts cut from the Round, Short Loin, Rib and Chuck moist heated cooking, using larger amounts of liquid and low heat.
Pan-Frying
Best for cubed or marinated steaks.
Marinating
Best for steaks or roasts that are not from the sirloin.
Cooking in Liquid
Best for cuts from the Fore Shank, Brisket, Chuck and Rib, especially for cuts with little meat and a lot of bone (Back Ribs, Short Ribs).
Derived from www.wibison.com/meat.htm