Bison FLAVOUR,TASTE AND TEXTURE Bison meat is darker and less fatty in appearance than beef. The meat is very juicy and rich when it is properly cooked. The texture is very tender with little connective tissue in carcasses slaughtered at under three years of age. People are rapidly discovering the deliciously healthy taste of bison / buffalo! Buffalo meat tastes similar to fine beef, with just a slightly sweeter and richer flavor. Bison is naturally flavorful and tender and can be prepared much the same as beef. Publications ranging from Gourmet Magazine to the Old Farmers Almanac are heralding bison as a meat for the future. VALUE Bison falls into the gourmet or specialty meat category at your supermarket or meat market. The value of buffalo is not what you pay, but what you get in return. Nutritionally you are getting more protein and nutrients with fewer calories and less fat. Buffalo is a dense meat that tends to satisfy you more while eating less. HEALTH Bison are handled as little as possible. They spend their lives on grass, much as they always have, with very little time in the feedlot. They are not subjected to questionable drugs, chemicals or hormones. The members of the NBA feel so strongly about this that they have a resolution opposing the use of these substances in the production of Bison for meat. NUTRITION Research by Dr. M. Marchello at North Dakota State University has shown that the meat from Bison is a highly nutrient dense food because of the proportion of protein, fat, mineral, and fatty acids to its caloric value. Comparisons to other meat sources have also shown that Bison has a greater concentration of iron as well as some of the essential fatty acids necessary for human well being. Readers' Digest magazine has even listed bison as one of the five foods women should eat because of the high iron content Bison Burger 1 pound Ground Bison* 4 burger buns, split and toasted Salt and pepper Shape Ground Bison into four 1/2 inch thick patties. Grill covered 4-6 inches above medium hot coals, turning once, just until the pink has disappeared. Season to taste with salt and pepper. Tuck into a toasted bun, top with your favorite condiments and enjoy. Serves 4. Per patty: 156 calories; 9.1 g fat; 30 mg cholesterol; 60 mg sodium. Bison Medallions Ingredients 2 lbs bison roast, cut into 3/4" cubes 1/4 cup butter juice from one lemon, as well as grated lemon rind 1 tsp tabasco sauce 1 samll grated onion 1/4 cup brown sugar 1 tsp coriander 1/2 tsp ground cumin 1/4 tsp ginger 4 cloves garlic, crushed 1/2 cup Indonesian soya sauce or teriyaki sauce (the first preferred) salt & pepper to taste small 8" skewers Method Cut bison roast into cubes and place in a shallow dish. Melt the butter and add the remaining ingredients. Bring to a boil and then simmer for 5 minutes. Pour over meat and cover, allow to sit in refrigerator overnight. Turn container every once in a while for even coverage. Remove meat from marinade and place 5 or 6 pieces on each skewer. Grill for 2-3 minutes on each side. Do not overcook. I place these over a bed of rice and then pour the heated marinated over all, and serve with fresh steamed vegetables. Serves 6 - 8. Shelby Fehr, True Brit Bison Company Bison Stroganoff Ingredients Cut cooked bison meat into 4 cups of bite size pieces. In a large pot combine: 1 284 ml (10oz.) can sliced mushrooms and juice 1 284 ml (10oz.) can cream of mushroom soup 1 500 ml (2 cups) sour cream 2 cups water 1 small onion, diced 1/4 cup dry beef-in-a mug bouillon base 2 tbsp fresh or 2 tsp dry parsley flakes 1/2 tsp paprika 1 tsp salt 1/4 tsp pepper Method Bring to a boil over medium heat, and simmer, stirring frequently. Mix 2 tbsp corn starch with 1 cup cool water. Pour into simmering sauce and stir until thickened. Add the cubed bison meat. Stir until combined. Pour into a large casserole pan and bake uncovered at 350 F for 45 min to 1 hour. I usually serve this over egg noodles, but would also go great with potatoes or rice. Enough for 6 - 8 people, and makes very good left overs. Judy Van Haren, Frontier Farm Inc. Roast Crabapple Bison 5-6 lbs Buffalo roast, boneless 1/2 tsp salt 1 tsp pepper 1 garlic clove, crushed Marinade: 1/2 cup orange juice 2 Tbl lemon juice 1/2 tsp all spice Glaze: 2 Tbl melted butter 2 Tbl orange juice 1/4 cup crabapple jelly Season roast with salt, pepper and garlic. Tie roast with cooking twine and place in covered baking dish. Roast in preheated oven at 275 degrees for 1 to 1 1/2 hours. Combine 1/4 cup orange juice, lemon juice and allspice to form marinade and baste meat frequently. To make the glaze, mix melted butter,2Tbl orange juice and crabapple jelly to bowl. 30 minutes before roast is done, uncover and brush meat with glaze and continue roasting until desired doneness. Home / Mission Statement / Our Products / Sales Locations New Products / Great Recipes / News / Contact Us © www.lamaisondugibier.com All Rights Reserved.. La Maison du Gibier 2002 info@lamaisondugibier.com