Ground Bison Is The Easy One

Ground bison is probably the easiest way to start cooking with bison. That does not make it second-rate. It just makes it a good place to start.

And in late summer, that counts for a lot. Nobody needs a complicated kitchen project when the day has already been long and hot.

Treat It Like Lean Meat

The National Bison Association says bison is lean, has less marbling than beef, and cooks quickly. Ground bison follows the same basic rule: pay attention and do not count on fat to help you out.

For ground bison, the Association says to cook it to an internal temperature of at least 160°F, with juices clear and not red. That is the number to use. And a thermometer helps, especially with lean meat.

Give It A Little Help

Because ground bison is lean, it does well with steady heat awell nd takes on a little moisture or fat where the dish calls for it. Brown it for tacos. Fold it into chili. Make meat sauce. Or put it in a skillet with onions, peppers, tomatoes, or whatever is in the garden and the refrigerator.

If you are making patties, handle the meat lightly and do not press it hard while it cooks (the juice leaves, and then you have to eat your mistake).

Let The Flavor Stay In The Room

Ground bison has good flavor on its own. You can season it, of course. You should. But you do not have to cover it up. Salt, pepper, garlic, onion, chile, tomato, beans, potatoes, eggs - all the regular supper things work fine.

And that is one of the good things about ground meat. It does not need much fuss. It just needs some attention.

A Good Place To Begin

At Red River Bison, we like ground bison because it is honest food in the most useful form. It can be a Tuesday night skillet, a pot of chili, a burger, a breakfast hash, or a freezer package that saves dinner when nobody planned very well.

So if you are new to bison, this is a good place to begin. Learn the lean-meat rule. Use the thermometer. Keep supper simple.

That will get you most of the way there.