Bison – Real Food

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!

Bison Tenderloin 003bWhat 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. Bison Collection                                 The Bison Council Recipe Collection



Posted in Real Food Tagged permalink

About Baking Nana

Each morning my granddaughter Sarah calls to ask, "Watcha doing, Nana? Are you baking Nana?" Hence my "name" Baking Nana. I am a mother to three wonderful children and a grandmother to 12 very hungry grandkids. I don't bake fancy cakes but I do make wonderful yeast bread and home cooked meals made with love.


Bison – Real Food — 15 Comments

  1. Jane: From High Plains Bison.

    Our products are all natural – no hormones, fillers, antibiotics or artificial ingredients. Just pure American bison. Raised by hand-selected ranchers that specialize in and understand the unique demands of raising bison and only bison on the High Plains where they were meant to roam. Our herds are humanely raised and processed with the utmost care. All of our meat is 100% USDA certified and many of our cuts can even go so far as to claim to be American Heart Association certified. It’s that good for you.

    High Plains Bison is as good as it gets. We’re so sure that you’ll love our bison that we guarantee it. If for any reason you are not 100% satisfied with your product, contact us and we’ll refund your money. You have our word.
    100% NATURAL

    Bison is pure goodness and we intend to keep in that way! We’ll NEVER compromise any of our products by adding fillers, artificial ingredients, hormones or antibiotics. Promise.
    Bison is Lowest in Fat and Cholesterol


      • Thank you, Jane! I guess, like so many products it comes down to trusting your suppliers. I am continually both surprised and often disappointed but it a journey that I am willing to travel. I try to keep an open mind and a balance – it isn’t easy. Thanks for stopping in, I am glad you did!

  2. I love all the great tips you gave with this. I was a little “chicken” to try bison, but I think you may have me convinced to give it a shot! Great job on the blog, by the way! 🙂

  3. Looks delicious. I am sure it was very tender. Your photos are stellar, Baking Nana. I need to really look around for bison here. I see bison burger in the grocery stores, but never really actively looked for other buffalo products.

  4. Great post. Clearly, med rare is the way to enjoy bison steaks and roasts. I loved the ribeyes, once I grilled them to medium rare. I wasn’t fond of my given recipe, personally, I think the meat was overcooked, which is what ruined it. But it’s hard to cook a stir fry meat on a lower temperature and to a lesser degree of doneness than well done.

    • I absolutely agree, Renee. I think Cathy had a similar issue with the curry she made. I would like to try the rib eye – it is my favorite cut of beef – so I know that I would like the bison. I wouldn’t stir fry rib eye though – nope, medium rare on the grill for that. Thanks for stopping in!

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