If you’re thinking to yourself that the above photo looks like a very rare steak on top of some greenery, you’d be just about right, and that is what it looks like, only that’s not steak, that’s American bison in all it’s rare glory perched happily atop a salad of spinach, mushrooms and grape tomatoes that have been touched ever so gently with just a bit of vinaigrette and a sprinkling pf Parmesan cheese. The bison itself is unadorned as any new thing should be when first tried, so that it’s true flavors shine through.
If you’ve never tried bison, I urge you to go ahead and splurge a little for a good cut of this wonderful meat. you won’t be disappointed, I assure you. The flavor is much like beef, but mild and slightly sweet, without much of the fattiness that an inexpensive cut of beef can (and should) have. bison is naturally lower in cholesterol and saturated fats as well, making it the perfect choice in red meats for anyone who needs to watch these components in their diet.
This combination was good. Very good. Unfortunately I found that the salad fought the flavor of the meat slightly and I’ll be looking for other accompaniments in the future. A mild addition is needed for this, as the bison’s flavor is subtle and easily overshadowed by other flavors.
In the end, I love this meat. I’m glad that it’s stocked at our commissary and will be buying it again (slated for the grill this time) before we leave Texas. I should have no problems finding it in California either, so I’ll continue to muck with combinations well into the future. this was good, but this could be great, and I’m looking for that recipe.
Braised Bison with Spinach, Mushroom and Tomato Salad Recipe
Serving Size: 1
Amount Per Serving: Calories: 502Total Fat: 33gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 151mgSodium: 358mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 46g
What I would have done differently had I thought of it at the time:
it’s kind of hard to say, really. The flavor of the bison is so mild that it is going to be a challenge to find suitable sides or compliments for this wonderful meat. I’m thinking of trying it with a bit of arugula (rocket lettuce) or watercress the next time just to see how the peppery leaves go with the sweet and understated taste of the bison itself.
Links to other recipes like this:
Actually, this is so new to me that I really can’t give an honest comparison, but there are a lot of recipes on FoodBlogSearch, so go check those out.
Oh my gosh, I think I drooled a little. That’s some beautiful bison!
That meat looks totally droolworthy! I have used ground bison before in chili, but never tried a roast. You’ve sold me!
The only way I can buy bison in my local markets is in burger form, but there is a farm about an hour away that has started selling bison steaks and chops. Will look forward to trying this.
MMmmm I’m all for trying bison steak but does it need to be this rare? And what about the old lettuce/tomato salad..
I’ve not yet had bison, but it looks pretty darn good to me!
We happen to have a local rancher that sells bison meat from a store on his ranch. We love the taste, it’s extremely lean meat and can be dry. Can’t wait to try this recipe.
Thanks! It was better than that photo makes it out to be, trust me.
Come over to the dark side… try the roast, it’s wonderful.
You could always ask the store to order some and see it they’ll get it for you. It works for us, though the commissary tends to do special-orders graciously. It keeps the troops happy
It doesn’t have to be quite as rare as I cooked it. You could go all the way to medium rare, but you don’t really want to go past that. Bison has little fat and works best on the rare side of the spectrum.
Looks, in this case, are not deceiving. This stuff is like buttah.