Bison Osso Bucco

Bison osso bucco is an intensely flavorful cut cross-cut from the leg – a disk of hearty meat around a center piece of marrow bone. It must be slow braised in order to become tender, and is typically served in a sauce made from the braising liquid alongside a starch like polenta, potatoes, or risotto.

Bison's flavor is often described as a richer version of beef with just a hint of sweetness. It is not gamey at all, and has a deeper red color and coarser grain than beef.

Like many game meats, bison meat is much healthier than conventional grain-fed beef. Its primary health benefits are its low fat content (less than a third as much fat as similar cuts of beef), lower cholesterol (less than skinless chicken) and high amount of iron. This makes it an ideal red meat choice for those concerned about eating heart healthy food.

* No Chemical Ingredients, Minimally Processed

Store bison osso bucco in your freezer until you want to cook it, then thaw as many packs as you need.

Thawing Tips

Osso bucco is a braising cut. It’s too tough to cook quickly, but will become delicious & tender when slow cooked in a flavorful sauce.

Typically osso bucco is seasoned with salt & pepper, or a more complicated rub, then seared in a hot oiled pan until it develops a browned crust on all sides. At this point it’s put in a pot with seasonings, liquid (typically wine, stock, or beer for bison), and vegetables, then cooked low & slow on the stovetop or in the oven until the meat becomes tender.

Bison pairs well with bold, rustic flavors like chile peppers, beer, cumin, red wine, rosemary, and sage.

Osso Bucco Recipes