Bison a Better Red Meat Choice

I recently discovered bison at my local grocery store and may never go back to cow (ok probably not never but at least not as often).  At first, I picked up the packages for a traditional steak and a similar cut of bison. The bison had more protein, less cholesterol and significantly less fat. So far so good.  Evaluating these big three items is key when selecting a protein source. You want a little fat as it helps your body absorb the protein.  (I found a handy chart that compares bison to many other animals we find in the butcher’s section of the store.  I listed it below for your reference) But how does it taste?  Stats are all well and good but lets be honest, if it tastes like a shoe I could care less.

Bison had more protein, less cholesterol and significantly less fat

I rolled the dice and bought two bison steaks and took them home for the evening.  After a quick glance through my recipe book, I had my plan.  I put the bison in a pyrex bowl with some balsamic vinegar, a good helping of extra virgin olive oil (EVOO should be a household standard), garlic, basil, salt and pepper (of course) and a bit of rosemary.  I threw the bowl covered in the fridge for a few hours and let the ingredients do all the work.

 

I fired up the grill letting it get nice and hot. I used gas but if you are a true grill-smith, charcoal is the way to go. Then out came the meat.  Now I prefer my steak on the rare side but if you want your's a little more cooked I recommend not going past medium.  Cooking bison too long I have found makes it a little tough.

I seared the steaks for about 30 seconds on each side to lock in the flavor and then cooked it for 3-4 minutes per side.  If you are going medium cook for 4-5 minutes per side.

Take those perfectly juicy steaks off the grill and get them in the house for serving.  Once you smell them you wont have much trouble doing so.

I served them with some sauteed veggies (squash, bell peppers and some cauliflower) and some instant couscous.  My family devoured the meal quickly and praised the new ‘steak’ recipe.  When I told them it was actually bison I was met with a resounding “WHAT?!”  Needless to say it was an instant hit.  


The whole meal took about 20 minutes to prepare (yes with prep) and provided a healthy choice for those meat eaters in the house.

 

Afterwards I was so intrigued with the success of my meal I starting researching bison a bit.   Bison, unlike cows prefer to be outside all the time.  This eliminates the need for a barn (who would want to build one for such massive creatures).  Most farmers let the herd graze naturally. Therefore, it is pretty easy to find a grass fed, hormone and antibiotic free animal.  If the bison is healthier it is better for everyone in the circle of life.  I now have a new meal in my repertoire and look forward to experimenting again soon.  Get out to your local grocery store and try some bison, you will be pleasantly surprised.  


 

Ingredients:

  1. Two pounds of Bison Steaks cut 1” thick

  2. Two summer squash

  3. Three bell peppers

  4. One cup of cauliflower

  5. Box of instant couscous

Marinade:

  • ¼ balsamic vinegar

  • ½ cup extra virgin olive oil

  • salt and pepper to taste

  • two cloves of garlic minced

  • ¼ teaspoon basil

  • ½ teaspoon rosemary

 

Used the leftover marinade to cook your veggies in.  Ten minutes on the stove should do it.