How to Cook Bison
Cook it Right (Courtesy of Bison Producers of Alberta). Use lower cooking temperatures because bison is extra-lean, and will cook to desired doneness more quickly than other red meats.
Best Results
We recommend cooking steaks and roasts to rare 135°F (57°C) or medium rare 145°F (62°C). Do not
cook beyond medium 155°F (68°C). A meat thermometer is recommended.
Per 100 g raw, trimmed of visible fat:
Bison/Average of 4 cuts
Fat 2.42 g
Protein 22.1 g
(North Dakota State University 1998)
Steak
Grill, Broil, or Pan Broil
Cut steaks 3/4 to 1" thick (2 to 2.5 cm). Place in lightly oiled skillet and use medium heat on stove top or place bison 6" (15 cm) from the source of heat in broiler or bbq. Cook 4 - 5 minutes per side Tip: Marinate sirloin tip and inside round steaks for 8 - 24 hours in refrigerator to increase tenderness.
Roasts
Sirloin Tip, Inside Round
Sear roast in oven at 500°F (260°C) or on stove in a hot pan .Season roast, add 1/4 cup (60mL) of water or red wine. Roast at 325°F (165°C) in covered pan. Use thermometer and roast to medium rare 145°F (62°C) or no more than medium 155°F (68°C). Slice thinly at right angles to grain.
Roasts
Rib, Loin, and Tenderloin
Use uncovered pan with rack. Season as desired. Cook at 275°F (135°C) until desired doneness. Do not cook past 155°F (68°C).
Roasts
Barbecue
Pre-heat bbq and turn off burner on one side of grill (or use rotisserie burner). Place roast on grill above burner which is turned off (pan is optional). Use a meat thermometer and cook to rare 135°F (57°C) or medium rare 145°F (62°C).
Pot Roasts and Braisings
Use pan with cover to create moist heat to cook roasts, steaks and cubes that come from the shoulder, brisket, outside round and short ribs. Brown bison in small amount of oil. Cook at a simmer on top of the stove or in 300°F (150°C) oven. Cook until fork goes into meat easily.