Calling on A1's Expertise Plz!

[lizzyb]

A1, I have a request that I'm hoping you can help me with.
Recently, I was able to get my hands on some bison. It's a rather large 'steak', good enough for 3-4ppl. Does this meat require any marinating? I had recently made an elk stew, and didn't think to marinade meat b4 hand and the meat was sooooo chewy, could've used a good strong marinade.

Also was wondering if you may have any good recipes for bison?

Thanking you in advance

[varbo]

I know I'm not A1 but all we eat is bison (for Red meat.) The key to cooking bison steak is to cook it a bit slower thatn beef and do NOT cook it to well done. In fact I just had a Bison T-bone on Sunday and I put it on the BBQ on medium heat (after I had warmed it up to what the thermometer said was 400) and went 7 minutes per side. It was tender and tastey.

[pliny_2001]

What varbo said -- low and slow for bison. It's leaner, so it has a tendency to get too dry too quickly (as opposed to feedlot beef) on a grill.

Can't help with the stew -- I'm a crock pot guy for stews, and those things rule for low and slow; never had anything come out tough in one of those.

[lizzyb]

Hey thanks guys!!

varbo:I should've thought of my Canadian brother, thanks for the input bro'! I was calling on A1, because he's always got these wonderful decadent ideas for foods.

pliny: I did do the crock pot with that elk stew, man I dunno about that one, if I'll ever try the elk stewing meat again.....elk steak, sure!

[A1food4U]

OK. Here we go.....

Varbo and Pliny are dead on. Bison, usually a free roamer, is going to have a tighter consistency to the muscle tissue. It's very lean and these two things are what give people trouble. The Steak cuts ( Tenderloin, ribeye and Strip) are outstanding and should be prepared as noted already. But the portions from leg and shoulder can get tough quickly because of the higher level of sinew. Without knowing what cut you have I will give general directions...

If you have a Tenderloin, strip steak or ribeye grilling is the best. Rubs usually are better than marinades for these cuts...here's a favorite

JUNIPER FENNEL RUB
¼ cup Whole fennel seed
½ cup Whole Juniper Berries
½ cup Kosher Salt

On medium high heat in a sauté pan, toast fennel, tossing constantly for one minute. Add juniper berries and toast an additional thirty seconds; until fennel is lightly browned and juniper berries are darkened. Process in coffee grinder until finely chopped. Mix with salt. Set aside.

You can star with already ground spice but it won't be as tasty.

And a great sauce, but I can tell you it's not on your diet plan....

BLACKBERRY ZINFANDEL SAUCE
2 bottles Good quality (Red) Zinfandel
1 pint Blackberries
½ cup Chopped shallots
¼ cup Fig balsamic vinegar (Lulu brand)
¼ cup Sugar
½ t Whole fennel
½ t Juniper berries
1 t Cracked black pepper
Several sprigs fresh thyme

Combine all above ingredients and reduce to one pint.

1 gallon Rich Beef Stock, reduced to one pint

Combine beef glaze with Zinfandel reduction. Bring to a light boil. Remove from heat and strain through a chinois. Chill and reserve.

If you have a shoulder cut, or a round steak or even a sirloin, you run the risk of it being chewy. Slow heat and a crockpot are a great way to go or try...

Braised Buffalo
2 #'s Buffalo cut into 2 inch cubes
1 Onion, rough chopped
1 Carrot, rough chopped
2 stalks Celery, rough chopped
6 cloves Garlic, crushed
4 pieces Allspice
12 Black peppercorns
6 Parsley stems
2 tspThyme
2 oz Tomato paste
16 oz Rich beef stock,
1/2 bottle Red Zinfandel or other dry red wine
4 TBSP Red Wine Vinegar
Seasoned flour to dredge
Clarified Butter

In a large heavy bottomed braiser, heat a thin layer of clarified butter until nearly smoking. Dredge buffalo in well-seasoned flour. Shake off excess and place in braiser to brown thoroughly on all sides. Remove meat and pour off fat. Add chopped vegetables and sauté until they start to brown. Add tomato paste, parsley stems and thyme, and cook for an additional 30 seconds while mixing. Add spices, red wine and stock, and bring to a boil. Place Buffalo back into liquid. Cover. Bake at 450 degrees for two to two-and-a-half hours or until tender. (The until tender is the key cause this is a shot in the dark without seeing the meat)

When Buffalo is done, remove from liquid and set aside. Strain liquid into a sauce pot. Bring to a boil, skimming off excess fat. Thicken to glaze consistency with corn starch and water. Bring back to a boil. Add red wine vinegar. Season with salt and pepper.

Sorry this got so long, but when people want to try new kinds of food it gets me going. PM me if you have specific questions or if you just need some tips!!!!

[lizzyb]

Thanks A1! I have a giant rib eye, I feel like one of the Flintstones, lol!

I'm gonna give the juniper rub and blackberry zinfandel sauce a try over the week-end as I'm allowed 2 cheat days/wk this month......I'll let you know how it goes, thanks again EVERYBODY for your helpful hints!

[A1food4U]

That should be a real treat. if you do make the sauce give yourself plenty of time, use low heat and get the stock rolling gently in the pot. If you reduce the liquid on high heat it can turn bitter. The finished sauce will last four ten to twelve days in the fridge and will be great on beef, venison or pork as well. Bon Apetite !!!!!

[Italianangel]

not a meat eater really, but a good thread non the less.......I guess you know a few hunters hey liz?
We get deer and moose on occasion from his bro, for the dogs though, dh will eat it but I won't really.......Those are great for a change to the chicken and fish, but very rich.
the inlaws cook them with tomato sauce......thats how they tenderize and mild down the wild flavor.
Linda

[lizzyb]

Well guys, I'm gonna give it a try this evening.......I couldn't find juniper berries, so I'm just gonna omit them. Otherwise I'm totally looking forward to this meal!

Linda: From what I've read, bison is supposed to be leaner than chicken, or at least that is how ths particular farmer was promoting thier meats....organic, no hormones etc....looks quite lean, compared to steak....it's a bison sirloin actually. Nope, no hunters here, just found a wonderful farmer in the countryside who sells emu, bison, elk, turkey all free range, organically fed and according to them with the feed that they use it produces a much leaner animal than those we buy elsewhere......

anyhoo.....wish me luck! I'll let you know how it went tomorrow!

[lizzyb]

Well I used A1's recipe last night and OMG!! It was amazing and thank God my bison wasn't at all tough and chewey either, lol!! I'm sure it didn't turn out like his would have because of the breaking it down to portions suitable for 2-3, so I'm sure some flavour waslost in translation, but I will use this recipe again!

Thanks again!

I rep'd ya for it A1, but had to do so from another thread, lol!!

[A1food4U]

It was my pleasure!!! It's always nice to be able to contribute in a meaningful way. Glad you enjoyed and keep the questions comming!!!