My wife recently bought Bison tenderloin and I was wondering if the same cooking techniques such as reverse sear and others apply for this meat as for similar cuts of beef. Any thoughts you can offer will be great appreciated!
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Treat Bison like Beef? Your thoughts and suggestions, please!
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I would treat it just like beef. It is a bit leaner than beef so be aware of that. I would just add salt, pepper, gran garlic and onion. Then let it roll. Post some pictures of the finished product so we can check it out. Bison is good stuff!!
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If you've ever cooked with 100% grass fed beef, it's about the same as that. For SV processing, I find a bit of oil/butter/beef love in the bag is helpful. For traditional cooking, I find lower internal temps are good. If this is farmed buffalo, taking it two degrees lower on reverse sear shouldn't be a problem.
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TheCountofQ
I've never found it to be gamey, but taste is very subjective...
I eat lots of it, very easy to come by, here!!!
Do ya like venison?
Some folks think venison is very gamey... I am not in that camp.
It jus' tastes yummy, to me!!!
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Charter Member
- Sep 2014
- 222
- Central IN
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​Green Mountain Davy Crockett pellet grill/smoker
Weber Summit Gas grill
Masterbuilt 30" electric smoker
Maverick ET-733
Thermapen
ThemoPop thermometer
Favorite beer: Fuller's ESB
Favorite cheap beer: Old Chub or Robert the Bruce if they are ever on sale.
Favorite wine: Cabernet Savignon, some Super Tuscans
Well, the Bison steaks turned out great! In fact, so great that they were consumed quickly and I missed a photo opportunity...sorry....haha. But I treated them like beef steaks and the same technique worked well for these. By the way, the applied butter is just for flavor, not to make juicy. Actually, I was surprised that even as lean as these cuts were, they were quite juicy when cooked to 130-135F. Many thanks for your advice!
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