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Thread: How To Cook Bison? page

  1. #1
    NoSaladWithoutMeat's Avatar
    NoSaladWithoutMeat is offline Senior Member
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    I never have before, and as always I am full of stupid questions.

    Is it different than beef?

    I bought a rib eye steak and I can't wait to make it tomorrow!


    What spices/ herbs go well with it? What veggies go well with it?


    Thanks in advance for your primal expertise :]

    "The penis is the male animal-flower, a soft-firm dildo, a warm dream."
    -Raymond Peat, PhD

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    AlanBradin's Avatar
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    As little as possible. It's an extremely lean meat, so it's a-okay to eat it rare. I prefer it on the rare side of medium rare.


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    Diana Renata's Avatar
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    It cooks pretty much like beef. Might need a bit more fat for ground bison, but I'm sure your rib eye should do fine. Just spice it up with your favorite steak seasoning.


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    NoSaladWithoutMeat's Avatar
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    thanks!

    "The penis is the male animal-flower, a soft-firm dildo, a warm dream."
    -Raymond Peat, PhD

  5. #5
    twa2w's Avatar
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    It is a very lean meat so cook it low and slow ie stews and other tougher cuts, or hot and fast.


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    NoSaladWithoutMeat's Avatar
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    I wanna fry it though! So, medium heat? 4 minutes each?


    Did I mention I suck at cooking steak? Never did it come out tender

    "The penis is the male animal-flower, a soft-firm dildo, a warm dream."
    -Raymond Peat, PhD

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    Dagny's Avatar
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    Rub it with Olive Oil and salt and pepper, then grill until rare... Yum!


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    NoSaladWithoutMeat's Avatar
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    I'm so excited that it's 100% wild!

    "The penis is the male animal-flower, a soft-firm dildo, a warm dream."
    -Raymond Peat, PhD

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    RogerDeRok's Avatar
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    Yeah I cook it just like beef. Had some bison burgers last night!


  10. #10
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    I'd just put kosher or sea salt on it. No iodized table salt.


    My favorite way to cook a ribeye is to preheat the oven to 500 with a cast iron pan in it. After the pan and oven are ripping hot, I put the pan on the stovetop on the highest flame, sear it for about a minute on each side, then throw it in the oven for 2 to 5 minutes, depending on how thick it is, and how cold it was when you started. If you like it bloody, start with it right out of the refrigerator. If you like it medium, leave it out for a little while. Learn to tell how cooked it is by touch. Rare feels soft, maybe even mushy. Medium is a little firmer. If it's really firm, it's well. Then take it out of the pan, put it on a plate, loosely cover it with a piece of tinfoil and let it sit for about ten minutes. And keep a magazine near by to fan the smoke detector.


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