Healthy Ground Bison Recipes (2024)

FAQs

What is the best way to cook ground bison? ›

Nice and lean, ground bison cooks quickly, so I like to grill, roast or sauté at a medium temperature (as opposed to medium high for beef), remove from heat and 5-10 minutes before serving. Lean meats do have more of a tendency to stick, so use plenty of oil.

Keep the seasoning simple to let the natural flavors shine. Salt, pepper, garlic powder, and your favorite herbs or spices complement bison meat beautifully. Cooking Methods: Bison ground meat can be cooked using various methods, such as: a. Stovetop: Heat a skillet or frying pan over medium heat.

Bison meat is healthy meat. A 100-gram portion provides 20 grams of protein, 146 calories, and 7 grams of fats. It has almost no carbohydrates or fiber. Bison meat also provides small amounts of iron, magnesium, calcium, zinc, and other minerals.

Some downsides of eating bison meat

This type of meat has a rather high average price. This pricing is directly related to the supply and demand of the market. Moreover, the cost of raising and providing food for bison fluctuates wildly based on geographical area.

In general, bison should be cooked using low heat (325 °F or 162.8 °C) and longer cooking times. Less tender cuts should be braised (roasted or simmered with a small amount of liquid in a tightly covered pan) or stewed. For thin-sliced bison, use quick cooking methods such as broiling and pan frying.

For optimal heart health, keep your consumption of bison (lean bison – no more than 5% fat by weight) to no more than 1 serving per week.

Hasselback Potatoes

Pairs great with bison roast, tenderloin, or brisket!

Bison Steaks with Fig-Balsamic Sauce.

Ground bison meat should be cooked to an internal temperature of at least 160°F and the juices should be clear, not red. Roasts and steaks should be cooked to an internal temperature of 145° F (medium rare) or 160°F (medium). The oven should be set at around 275°F.

Bison is leaner than beef and may be a healthier choice if you're looking to reduce your calorie or fat intake. It has nearly 25% fewer calories than beef and is lower in total and saturated fat ( 2 , 3 ). Additionally, due to its lower fat content, bison has finer fat marbling, yielding softer and more tender meat.

Why is bison meat not popular? ›

Bison costs more than beef at most stores for a few reasons. First, there is far less bison available than beef, with just 20,000 bison slaughtered a year compared to the 125,000 beef animals slaughtered each day.

In fact, bison is a healthy, lean, and deliciously-rich source of protein with less fat and more nutrients than other red meats, poultry, and fish. Its superior iron content gives it a beautiful deep red color. It's also super high in protein, vitamins, and minerals.

Since bison is low in fat, it should be cooked at lower temperatures and for less time than beef. Ground bison should be cooked to an internal temperature of 155°F. Roasts and steaks should be cooked to an internal temperature of 135°F (medium rare) or 145°F (medium).

Due to its leanness, bison meat can dry out more quickly if not cooked and seasoned properly. When seasoning ground bison meat, it's essential to enhance its natural flavors while keeping it moist and tender.

It tastes similar to beef but has a slightly sweet undertone that sets it apart. Unlike some specialty meats, bison is not gamey, and it's incredibly tender no matter how you prepare it. Speaking of preparation, this premium red meat is also easy to cook, regardless of your experience level.