You read the title of this post correctly. We did indeed say "Bison" - not "Beef." Fresh Direct had a pop-up window heralding bison meat, and we were intrigued. Upon further research, we learned that bison is leaner and higher in iron than other meats. The National Bison Association also makes sure the animals are handled as little as possible, and they oppose the use of any chemicals. A lot of restaurants even offer bison burgers now.
(from 3rd Avenue Ale House)
Needless to say, we were convinced and added a pack of it to our cart - ready for a cooking adventure!
We really like the way DJ's mom prepares beef tibs, so we figured we'd try her recipe with the bison. First we let the meat marinate in a dark beer (Leffe Brown) for 2 nights. Then we followed the beef tibs recipe:
1. sautee garlic and onion until caramelized
2. remove onions from heat
3. add sprigs of rosemary and the meat to the pan and sautee until water dissipates
We paired our bison with roasted sweet potato discs and sauteed swiss chard, and prepared to have our minds blown by this miracle meat.
Annnnnnnd.... it was a bit tough. :-/ Wahhh.
On a positive note, we could definitely detect the flavor of the beer, so we learned that Leffe Brown is awesome for marination. But we realized that perhaps since bison is so lean and cooks so quickly, it might not be best to prepare it exactly like fattier cuts of beef. Oops. So yes - we haven't given up on bison. We think it sounds great on paper. We just need to be careful to find recipes that suit its nature.
"I am NOT a cow. Don't cook me like one."
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