Roast or grill bison tenderloins whole, or cut them into smaller tenderloin roasts or filet mignon steaks.
In general, bison meat can be cooked as you would similar cuts of beef and substituted in beef recipes. However, game meats like bison are very lean, so they will cook more quickly and are best not cooked past Medium Rare. Take care not to overcook it, which will dry it out. Because bison is much higher in protein and also a little denser in texture, diners may feel their hunger is satisfied with smaller portions.
Bison pairs well with rich, rustic flavors like chile peppers, beer, cumin, red wine, rosemary, and sage.
Like all meats, it is important to rest bison (covered) after cooking but before slicing in order to allow the meat’s juices to thicken & not run out onto the plate or cutting board. The larger the cut, the longer it needs to rest, with small cuts resting for 5-10 minutes and larger cuts resting 15 minutes or longer. While resting, the meat will continue to cook slightly, so for best results remove it from the heat while it’s still a little below your preferred doneness.
How to Tell Steak Doneness By Feel
Three Techniques for Cooking Steaks
Recommended Cooking Temps:
Rare - 135°
Medium Rare - 140°-150°
Medium - 140°-145°
Medium Well - 160°
Well Done - 165° and above