The Great American Bison Cookbook by Bruce Carlson:
The Great American Bison Cookbook by Bruce Carlson. The most important single fact that one needs to keep in mind when cooking bison. It has virtually no fat within the meat.
The practical effect of this is that the cooking process needs to be at a lower temperature than beef. That is to prevent the meat from drying out excessively while cooking.
Cooking mechanisms that tend to retain the moisture of the meat are useful to prevent the drying out also. This makes such things as roasting in a crock-pot useful or oven baking during which the pan is kept covered to retard loss of moisture.
However treated, be it is a crock-pot, or in a covered pan, it can be useful to have high moisture vegetables. Such as corn or tomatoes with the meat.
Author: Bruce Carlson
Binding: Plastic Comb
Publisher: Hearts ‘n Tummies Cookbook Company