How to Season Bison (And What to Leave Out)

Bison has a flavor that beef doesn't, a little richer, a little cleaner, slightly sweeter. The worst thing you can do to it is bury it under a heavy sauce or an aggressive marinade. The best approach is to get out of the way.

What Works

Salt and pepper, applied generously, applied early. That's the foundation. From there:

• Garlic — fresh crushed or powder, either works

• Rosemary or thyme — both pair well, don't overdo it

• A little oil — olive or avocado for high-heat cooking; a pat of butter to finish steaks in the pan

That's it for most cuts. The meat has enough going on without more.

What to Skip

Heavy marinades with sugar will burn on the grill before the meat is done. Acidic marinades (citrus, vinegar) can work in small amounts, but bison doesn't need tenderizing the way tougher beef cuts do. If you're marinating, keep it to 2-4 hours max and use oil and herbs as the base.

Don't add flavor to make up for a cut you're not sure about. If you've got a good piece of meat, treat it simply. It doesn't need rescuing.

One Note on Oil

Because bison is lean, it doesn't have the internal fat that keeps a beef steak from sticking to a dry pan. Use enough oil to coat the surface of the skillet. It also helps develop the crust, where much of the flavor lives.

Simple food, done with attention. That's how you let bison be what it is.

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