Is searing the best strategy for bison? Have an insane amount in the freezer and the meat is super lean.
Running out of ideas & grill is buried under snow.
Discussion
Cc #[2]
Awayslice … haaaaalpppp
i like my bison hot af and fast. it’s not very forgiving.
even tartare is great.
a low temp cooking method is good for it (sous vides) because u have so much control.
knowing the cuts helps a lot too.
feel free to ask about specific pieces.
i love the clam bags btw
Make jerky and dip in lard like the dene do in the far north;) I learned this from two sisters from gwich'in — although you can probably do without the lard;)
Bonus — can be used to barter on hikes.
SOUS VIDE THEN A QUICK SEAR. GREAT WAY TO COOK LEANER CUTS WITHOUT THEM TURNING TOUGH. 👌🏼
Don’t like plastic, food, heat combo
Do you do the reverse sear? That might work pretty well. Disclosure: not a regular bison cook.
I always cook bison on low-med heat and cook it slow, otherwise I over cook it. It’s soo lean that I have to cook it slow. Having said that, I’m a terrible cook so maybe I’m not the best to give advice!
Oooooh ooooh oooooh - sous vide!! 2 hrs at 130F then sear both sides to finish.