As an AllRecipes Brand Ambassador, I – along with several others, were given the opportunity to work with the Bison Council during the month of September. As sponsors go, I was VERY excited about this. I have actually been using ground bison in place of ground beef since I discovered it in my local market a couple of years ago.
There are a lot of things I like about bison –
- This is REAL food
- No hormones, fillers or antibiotics, ever
- It is leaner and more nutrient dense than chicken, turkey, pork or beef
- It is a sustainable and humane source of protein
- Bison isn’t ‘health’ food, it is food that is healthy
If you would like to check out how your favorite protein measures up against bison you can check out this comparison chart on the Bison Council’s website.
I was asked to prepare, photograph and review the Bison Tenderloin with Cherry Onion Chutney. Tenderloin! Now I was really excited. I started reading up on bison, how to cook it correctly – heaven help me if I messed up a beautiful tenderloin.
The Bison Council suggestions:
(Seen as they are the experts on bison, I assume they know the very best way to prepare it)
- Cook bison low and slow, it is a very lean meat and this method assures you of a tender and tasty result.
- Bison tends to cook about 1/3 faster than beef however by cooking at a lower temperature, actual time to prepare isn’t necessarily faster.
- Bison is best prepared rare to medium rare. 120° – 150° Allow to rest before carving.
See the recipe here: Bison Tenderloin with Cherry Onion Chutney
Now, imagine my dilemma when I read the recipe on AllRecipes and it has you cooking this at 425° for an 1 hour and 10 minutes to an internal temp of 135° for medium rare or for 45 – 50 minutes to an internal temperature of 150° for a medium roast. Although this recipe was developed by Better Homes and Gardens, I have been to their test kitchens in NYC and know how thoroughly they test their recipes, I assumed that there must have been something lost in editing.
Rather than risk ruining a great piece of meat I used my own judgement. I trimmed up the tenderloin, removing the chain muscle and a little silver skin, actually there wasn’t much to remove, it was very well trimmed. There wasn’t much fat at all and although I have really sharp knives I could tell that this was a really tender piece of meat. I used kitchen twine and tied the roast, tucking under the thinner end to create an roast of equal thickness.
I decided to sear the roast stove top and roast at 225° to an internal temperature of 132° – then I removed it from the oven, tented loosely with foil and allowed the temperature to rise to about 135° I don’t remember exactly how long it took to roast – I do use a digital probe thermometer so I can keep an eye on the internal temperature without opening the oven door.
The Verdict: Wonderful! Not gamey at all! Delicious!
What a fabulous, company worthy, fit for a King or Queen meal. The meat was so tender that you could honestly cut it with a fork. I should have served the cherry onion chutney in a bowl on the side, as the juices from the chutney ran all over the plate – it was delicious that way, but not so pretty.
I would like to thank the Bison Council, and their members – High Plains Bison, Carmen Creek Gourmet Bison, Double T Bison Ranch, Jackson Fork Ranch, Chinook Bison Ranch and Wild Rose Meats for your commitment to the highest standards of animal care, sustainability, quality and food safety and for entrusting me with this beautiful tenderloin roast.