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.
'bison' on Serious Eats
Bison tenderloin rubbed with a sweet-and-spicy ancho chili rub, slow roasted and served with a cilantro-based salsa verde.
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.
Beer-braised bison chuck roast in a rich sauce.
Deep, crackling crust, perfect medium-rare centered bison rib steak. Here's how to get there.
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.
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.
A whole grill-roasted boneless bison ribeye with plenty of smoky flavor and some nice char.
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.
How does the flavor of buffalo compare? Well obviously, without marbling, buffalo meat is not as rich or mouth-coating as beef. On the other hand, being 100% grass-fed and essentially wild, these beasts have a pronounced flavor that's not gamy, but, well, grassy.
My vegetarian girlfriend/camera operator refuses to watch this week's video, so I won't be insulted if you skip over it too. I'll be more impressed, though, if you watch. For those of you who can handle blood and like to see where your meat comes from—those who appreciated last week's slaughterhouse video on Food Curated—this one's for you. If you can call killing an animal "humane," this slaughtering is probably the most humane killing I've ever seen.
In the latest video from Food Curated, Liza de Guia meets Ed Tuccio, a farmer on the North Fork of Long Island who's been raising bison for over 30 years. He's part of a small movement of passionate farmers working to bring bison back. It's actually not a bad time to be a bison farmer. There's a growing demand for the meat and prices have doubled. After this taping, Liza polished off a bison burger and walked away thinking, why don't I eat this more often?
Note: Throughout October, Kerry's secret ingredient is liquid smoke. [Photographs: Kerry Saretsky] Previously Black Bean Soup with Smoked Sour Cream » All Secret Ingredient coverage » Perhaps the most intriguing aspect of liquid smoke is how it's made. It may...
I have discovered the perfect “something new” to grill this Labor Day. Last weekend I was at a wedding in Potosi, Missouri. The groom’s family raises shrimp in Nicaragua, and Maggie is the descendant of Midwestern cattle ranchers, who grew up on a farm full of buffalo. The groom’s father raised a glass at the rehearsal dinner to the well-matched pair, dubbing them “Surf and Turf.” And that’s exactly what we ate. Nicaraguan shrimp, and Maggie’s Missouri buffalo....
Bison meat is lower in fat and cholesterol than beef, plus it tastes "more intense and not at all gamey," said chef John Ash in this Seattle Times piece on bison's comeback. Last year, Americans bought double the amount of bison meat they bought five years ago. For more information on eating this shaggy brown animal, visit bisoncentral.com. [via Girlhacker]...
The story on lonely, neglected farmers' markets has already piqued Ed's interest, but here's the rest of what the Gray Lady is digesting today. You say buffalo, I say bison: The icon of the American West is enjoying a resurgence among diners. Treehuggers and nutritionists rejoice. Keep on Puckin': Despite frozen food lines, Home Shopping Network huckstering, and other numerous ventures, Wolfgang Puck and his steakhouse, Cut, manage to impress Frank Bruni. Eaux de vie, loud and clear: An Oregon producerClear Creek Distilleryis turning out colorless fruit brandies that Eric Asimov describes as "an entire orchard of fruit ... packed into a single glass."Kosher coin-ops: Vending machines that dispense glatt kosher products. 0y v3y!Cold eggplant salad? Melissa Clark prepares this...