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Bison Filet - How To Fix?

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  • BradNorthGA
    replied
    Thanks to everyone's advice, these turned out great! I posted pics in the "Show Us What You're Cooking" thread if anyone wants to see the final product

    Leave a comment:


  • BradNorthGA
    commented on 's reply
    I ain't got Sous Vide equipment unfortunately

  • IowaGirl
    commented on 's reply
    I'd go along with that advice for this cut -- the meat in the OP looks very lean. It might still be tender if cooked to a higher final temp, but it has a good chance of being overly dry. Maybe a pan sauce or board sauce would be a good thing too.

  • Starsky
    replied
    Never cooked it but on a recent episode of the show "Chopped" one of the ingredients was bison, and the judges were saying that it should be cooked almost rare to keep it from drying out

    Leave a comment:


  • bbqLuv
    replied
    Got some ground elk, ooops, wrong thread, never mind. Please ignore.

    Leave a comment:


  • Mr. Bones
    replied
    Bison's great stuff, always in th rotation, in my kitchen!

    I source mine from a ranch ~ 25 mikes from my home...

    (Occasionally, I'll buy ground Bison there to th local Sprout's, when it goes on sale...)
    Last edited by Mr. Bones; April 8, 2021, 05:51 PM.

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  • Jfrosty27
    replied
    Sous Vide to 120-125. Let rest for a quite a while or drop in an ice bath a for a few min. Then hard sear.

    Leave a comment:


  • DavidNorcross
    replied
    Love Bison meat. Great flavor. Cook rare to medium rare and you will do great.

    Leave a comment:


  • grantgallagher
    replied
    Treat it like filet mignon. If you like that at 135 then bison should be ok there but it even leaner. As mentioned above pull it AT LEAST 5 degrees before your target temp as if this gets overcooked (which will happen fast) you will be eating cardboard. Personally i would sous vide at maybe 125-127 and then hard sear it.

    Leave a comment:


  • BradNorthGA
    commented on 's reply
    Thank you rickgregory

  • rickgregory
    commented on 's reply
    I'd think medium rare would be fine. I'd shoot for 130 simply because you can always toss it back on and add a few degrees if you need to and even having rested, a sear will cause some upward drift so if you pull at 130F it might drift up to 133 or whatever just from carryover heat.

  • BradNorthGA
    commented on 's reply
    What's a good doneness target, is it similar to steak? I like my steak medium rare, between 130-135

  • rickgregory
    replied
    Super lean, so don't overcook it. I'd reverse sear to ~10-15 under your doneness target, let it rest and drift up to whatever it gets to, then quick sear. Think a lean cut of grassfed beef in terms of how to handle it.

    Seasoning - dry brine, season as you like your steaks, see above.
    Last edited by rickgregory; April 8, 2021, 03:24 PM.

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  • BradNorthGA
    started a topic Bison Filet - How To Fix?

    Bison Filet - How To Fix?

    Hey y'all, somebody recently gave me some bison filet for my birthday. Zero experience with it, never fixed it before. I would like to cook it tomorrow on my Big Green Egg, any advice or recipes? Should I reverse sear it like a steak? All tips appreciated!
    Attached Files

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