You should know:
You can substitute bison in any meat recipe, but remember:
- Because of its lower fat content, bison – unlike beef – does not shrink when cooked
- Preparing from frozen: Thaw larger portions (e.g. steaks, roasts) slowly and wrapped, in your refrigerator or under cool running water
- Cooking time for bison is about 1/3 less than beef. Do not overcook. Bison cooks faster, and is at its best when served at medium rare or medium.
- Store bison frozen, and use within six months after purchase.