Tips for Cooking with Bison
Because grass-fed Bison is naturally low in saturated fat it must be prepared over a low heat taking care not to over cook the meat. Grass-fed Bison should be prepared in a way that honors its inherently delicious taste. This is best accomplished by simple techniques that minimize condiments and sauces. Also, Bison meat contains a high concentration of myoglobin. This essential protein is responsible for the bright pink nature of the cooked meat and a medium rare cut should be this color when it is done. Over-cooking should be guarded against as it will lead to dryness and this will cause the meat to be tough. Trim all connective tissue to ensure a tender cut.

• Bison is best when pink and juicy in the center.
• Due to its lower fat content, Bison cooks faster than beef. It should be cooked slowly at low heat to avoid overcooking.
• When grilling Bison, raise the meat four to six inches above medium-hot coals.
• When broiling Bison, place the oven rack one notch lover than you would for beef. Check the oven regularly because Bison cooks more quickly.
• When roasting Bison, use lower temperatures and longer cooking times to keep the meat tender and juicy. Use a meat thermometer to make sure it's fully cooked.

Thunder Heart Bison meat is "the most deeply satisfying protein I have ever eaten."
— Deborah Madison

Servings: 8 to 10 Prep time: 60 min from the kitchen of Holly Hindt	Buffalo Chili Ingredients: 2# ground buffalo (Order) 1 lg. sweet onion 1 lg. green bell pepper 1 TB chopped garlic 2 TB chili powder 1/2 TB ground cumin 1/2 to 1 TB kosher salt 1/2 tsp. fresh ground pepper 24 oz jar mild picante sauce 2 8oz cans mild Rotel chopped chilies and tomatoes 1 14 oz can pinto or black beans rinsed Instructions: Heat 2 TB corn oil and sauté the meat, onion, pepper, and garlic until meat is browned. Add chili powder, cumin, salt and pepper and sauté one minute. Add the last three ingredients to the pot, stir, then cover and simmer on low for 30-45 min, stirring occasionally.
Servings: 4 to 6 Prep time: 60 min from the kitchen of Holly Hindt	Buffalo Shish kebab Ingredients and Equipment: 2# buffalo tenderloin (Order) 1 lemon olive oil salt and pepper Skewers (wooden skewers need to be soaked in water overnight) outdoor grill sweet onions red, green, and yellow peppers Instructions: Cut meat in large cubes and place in one layer on a plate or in a shallow dish. Drizzle with lemon juice and olive oil then sprinkle with salt and pepper. Refrigerate for one hour. Meanwhile cut vegetables alternating each ingredient. When coals are glowing, (about 20 min) grill skewers several minutes on each side. Serve medium-rare.
	Sauteed Bison Tenderloin Instructions: Thinly slice bison into 1/2 in. portions. In a saute pan heat 1-2 tablespoons grapeseed oil over low heat. Saute 2 chopped garlic pods until lightly golden. Add sliced bison, salt, pepper and cook to medium rare. Serve and enjoy. Order
	Sautéed ground meat patties (Order) In a sauté pan heat a table spoon or so of pure grape seed oil over low heat. After the oil is heated place a quarter lb. patty in the pan. Cook for approximately 6 min. on each side. Be careful not to put too much salt and pepper on the meat as there is no fat to mask the flavor and a little bit of anything that is added as a condiment goes a long way.