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Ancho-Rubbed Bison Tenderloin With Spicy Cilantro Sauce

J. Kenji López-Alt 6 comments

Tenderloin is infamous for its ultra-tender texture, extreme leanness, and very mild flavor. While the more robust flavor of bison adds a bit to the flavor department, even a bison tenderloin can benefit from a good spice rub to amp it up. The mildly smoky, raisin-like intensity of ancho chili powder will do nicely. More

Ancho-Rubbed Bison Tenderloin With Spicy Cilantro Sauce

Serious Eats J. Kenji López-Alt Post a comment

Bison tenderloin rubbed with a sweet-and-spicy ancho chili rub, slow roasted and served with a cilantro-based salsa verde. More

Beer-Braised Bison Chuck Roast

J. Kenji López-Alt 5 comments

Pot roast may not be the most glamorous dish in the world, but goddam if it ain't one of the most delicious on a cold November night. Bison has a reputation for being lean (because it is), and without that excess fat to help keep things lubricated, getting tender and moist results requires a bit of care and attention. Braising is the perfect way to get it there, and beer and onions are good partners to take along for the journey. More

Beer-Braised Bison Pot Roast

Serious Eats J. Kenji López-Alt 4 comments

Beer-braised bison chuck roast in a rich sauce. More

Butter-Basted Bison Rib Steaks with Crispy Fingerling Potatoes

J. Kenji López-Alt 10 comments

Deep, crackling crust, perfect medium-rare centered bison rib steak. Here's how to get there. More

Butter-Basted Bison Ribeye Steak with Crispy Potatoes

Serious Eats J. Kenji López-Alt 10 comments

A thick-cut, bone-in bison rib steak is a perfect meal for two. The key is high heat and basting to ensure an even, deep brown crust. More

How to Grill-Roast a Boneless Bison Rib Roast

The Food Lab J. Kenji López-Alt 9 comments

Bison may be leaner than beef, but if you cook it right you won't even notice that the fat's not there. Here's how to grill-roast boneless bison ribeye so it ends up with plenty of smoky flavor and some nice char. More

Grill-Roasted Whole Bison Boneless Rib Roast

Serious Eats J. Kenji López-Alt Post a comment

A whole grill-roasted boneless bison ribeye with plenty of smoky flavor and some nice char. More

How To Make Home-Ground Bison Burgers

The Food Lab J. Kenji López-Alt 15 comments

The American bison industry has been picking up recently with ground meat and other cuts becoming more regularly available in standard supermarkets. Over the next few months, I'll be going over some of the major cuts of bison that you're likely to encounter in the wilds of the meat department and how to deal with them to maximize deliciousness. First up: bison burgers. More

Home-Ground Bison Burgers

Serious Eats J. Kenji López-Alt 1 comment

By grinding meat fresh and handling it with care, you create a much lighter, almost fluffy patty full of internal nooks and crannies that are essential for capturing the dripping juices that can make even a lean burger taste juicy and moist. More

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