Bison should be cooked differently than beef, although it can generally be substituted in your favorite beef recipe for a unique and superior flavour. Just remember these tips about cooking bison when you are substituting:
Bison does not marble like beef, so it has less fat insulating it when cooking. That means bison meat will cook more quickly than beef.
Just as with beef, bison stewing meat, stir-fry meat, and short ribs are not particularly tender cuts without a bit of assistance in the kitchen, so these items should be well cooked to achieve more tenderness. Try braising or slow cooking techniques for best results.
The best cuts for grilling are the premium cuts such as Tenderloin, Striploin and Rib Eye. Use a 325° grill and the following recommended cooking times:
- 1” thick
- Rare: 6-8 min.
- Medium: 8-10 min.