Honest Kitchen: Honest, whole food cooked from scratch. Simple, delicious and sometimes from the wild side. Robin, Erin and Michelle often prepare wild game, mushrooms, berries and other foods they harvest, grow or buy locally. Regardless – come cook with us. Copy this paragraph (please leave the links) into your blog and leave your link in comments each Wednesday so everyone can visit.
Bison medallions and skillet roasted corn.
I’ve run out of venison. It’s a tragedy. I can’t not have meat but I’d rather not buy beef if I can help it. Luckily I ran across a package of bison meat at the grocery store. Bison meat is leaner and contains more protein and iron than domestic meat sources. Federal regulations prohibit use of hormones in bison. Look for more Bison facts at the end of the blog.
The package wasn’t priced and so I had to take it to the check out to see if it was worth it. I knew it was going to be more than beef and I really wanted some red meat for dinner. I was hoping it wouldn’t be ridiculous, I was prepared to pay $16 since you pay that much for one beef steak at a restaurant. To my surprise it was only $9.99. Not a bad price at all considering Bison are more expensive and demand is much lower.
The medallions are decent size, a bit thick so I cut it in half to speed up cooking time. Zero fat chunks, so you get a solid meat portion instead of mostly meat and some fat.
First I let the medallion soak in water to get any remaining blood out. The meat is vaccum sealed and there is a small amount of blood left, a welcome sight that reminds me of deer processing.
After letting the meat soak I fired up the stove and my trusty Lodge cast iron skillet. Bison cooks up the same as beef so use your favorite method. Personally I like to sear and then cook.
Next I put some frozen organic corn on the skillet and let it cook until there were charred spots. If you’ve never had roasted corn you are missing out on some amazing flavor that requires additional favors. No salt or butter added here.
Roasting the corn
The Bison was amazing! Juicy and sweet with lots of natural flavor. Didn’t add anything to it before or after cooking.
Pairs well with white but it was so good I had the wine afterward.
I will be buying this brand of Bison again. At least until next deer season!
http://www.greatrangebison.com/index.html For more info and where to buy.
Bison facts from Great Range Brand Bison
1. Where can I find Bison recipes?
The National Bison Association has some Great Recipes Here.
2. What is the difference between Buffalo and Bison?
The scientific name is really “Bison”, but “Buffalo” is often used. We refer to them as Bison but the names are interchangeable.
3. Are Bison an endangered species?
No, not only are they not endangered, they have never been on the endangered species list. In the late 1800’s there were estimated to have been less than 1,000 bison remaining in the world. Today, there are over 500,000 in North America and the number is growing rapidly.
4. What has led to the return of the Bison?
Private ranchers are the reason. Because the industry is commercially viable, ranchers are willing to raise Bison in large numbers. Otherwise this would be a hobby for a few ranchers and there would be a few in zoos. Actually, eating the meat will assure that the herd will continue to grow and regain its prominence on the plains and in our diets. Furthermore, surplus bulls 18-28 months of age are harvested for meat, while most females are kept to build the herd.
5. Is the federal government involved
in the commercial Bison industry?
No, the government is not involved. The regulations are the same as for beef cattle. The government does control the bison herd at Yellowstone National Park, but none of those animals are utilized in the commercial meat industry.
6. Is Bison meat gamy?
Definitely not. This is one of the great attributes of this great meat. Most people say Bison is more flavorful and a little sweeter than beef.
7. What are the health benefits of eating Bison?
Since Bison are wild animals, the meat is naturally leaner. It has less fat and calories and more protein and iron than a comparable portion of beef, chicken, or even some fish. The meat does not marble as beef does. Additionally, Bison is non-allergenic and is raised naturally, without the use of hormones and antibiotics.
8. Why is Bison meat more expensive than beef?
A) There is less of it, i.e. supply and demand.
B) The breeding stock is more expensive.
C) The meat is more expensive to produce.
9. Grass-Fed or Grain-Fed?
In order to ensure consistent quality all of our bison are finished with natural grains and hay. Environmental variations on the high plains, coupled with changing market conditions, make supplemental feeding necessary to produce fresh, premium quality Bison year round.