Carmen Says - Use These Preparation Guidelines For Perfect Results

Steaks

Grill, broil or pan broil. Cut steaks ¾ - 1 inch thick. Place in a lightly oiled skillet and use medium heat on the stovetop or; place bison 6 inches from the source of heat in your broiler or on the BBQ. Cook 4-5 minutes per side. To increase tenderness, marinate sirloin tips and inside round steaks for 8-24 hours.

Roasts

Rib, loin and tenderloin:
Use an uncovered pan with a rack inside. Season as desired.
Roast at 275˚F(135˚C) until desired doneness.
Do not cook past an internal temperature of 155°C (68˚C).

Sirloin tip and inside round:
Sear roast in over at 500˚F (260˚C) or on the stove in a hot pan.
Season roast, add ¼ cup of water or dry red wine, and roast
at 325˚F (165˚C) in a covered pan to desired doneness.
Slice thinly at right angle to grain.

Barbecue:
Preheat barbecue and turn off burner on one side of the grill (or use rotisserie burner) Place roast on grill above burner which is turned off (pan is optional)
Use a meat thermometer and cook to rare 133˚F (57˚C) or medium rare 145˚F (62˚C)

Pot roasts and braising:
Use a pan with a cover to create a moist heat to cook roasts, steaks,
and cubes that come from the shoulder, brisket, outside round and short ribs.
Brown the meat in a small amount of oil prior to placing in the pot.
Cook on simmer on the top of the stove or at 350˚F (150˚C) in the oven. Cook until a fork goes into the meat easily.

Ground

Use ground as you would in any of your favourite red meat recipes calling for ground – lasagna, meatloaf, casseroles, tacos, chilli etc.

Burgers:
Barbeque, broil or pan fry over medium heat for 2-3 minutes per side until juices run clear. Ensure the burgers reach an internal temperature of 160˚F (or 70˚C). If cooking from frozen, increase cooking time approximately one minute per side.

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