Bison Meat

Store raw bison meat in its original packaging or tightly wrapped. Cooked bison should be stored in an airtight container.

Bison is very lean, so it cooks faster than beef. Be careful not to overcook it, as it can become dry.

Consider marinades or basting with oil or butter during cooking to add moisture and flavor.

Bison works well in recipes where you'd typically use ground beef, such as burgers, meatloaf, or chili.

Earthy flavors: mushrooms, root vegetables (carrots, potatoes, parsnips).

Aromatics: garlic, onions, shallots.

Herbs: rosemary, thyme, sage.

Fruits: berries, stone fruits (for sauces or glazes).

Spices: black pepper, smoked paprika, chili powder.

Acids: red wine, balsamic vinegar.

Overcooking bison meat, which can lead to a dry and tough texture due to its low fat content.

Treating bison the same as fattier beef cuts; it requires a shorter cooking time.