Bison Recipes and Cooking Tips
General Cooking Tips
(Cooking past medium will result in a dry product.)
Steaks; Sirloin, Ribeye, NY Strip and Tenderloin
- Grill, Broil or Pan-Broil
- 1 inch, or thicker, desireable
- Lightly oil skillet if pan-broiling
- Cooked rare to medium is BEST
- Will cook 1/3rd faster than beef
Grill steaks 4-6 inches above medium hot coals
(325 deg.) for the following times, depending on thickness.
| Thickness | Rare | Medium | |
| 1" | 6-8 min. | 8-10 min. | |
| 1.5" | 8-10 min. | 10-12 min. | **our rib eyes, sirloin & new york steaks** |
| 2" | 10-12 min. | 14-18 min. | **our tenderloins** |
Roasts (Medium and Less Tender)
Chuck, Arm, Sirloin Tip, Tri- tip & Rounds
- Sear on stove top or in 450 degree oven before roasting in 275 degree oven or preparing in slow cooker
- Add ½ cup liquid to roasting pan
Roasts (Most Tender)
Rib, Loin & Tenderloin
- Use uncovered pan
- Coat with olive oil and season with favorite rub
- Sear on stove top or in 450 degree oven for 10 min., each side before roasting @ 200 degrees
- Roast at 200 degrees
- Do not cook past 140 degrees internal temperature
Ground
- Maximum cooked temperature: 155-160 degrees(medium)
- A thicker patty will be juicier
Hotdog (precooked)
Heat thru by simmering or steaming
Bratwurst
Grill or pan fry (do not preboil, can hold in beer/water mixture after grilled to keep warm)
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