Recipes

Recipes

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.