COOKING TIPS FROM THE PROS
Broiling
When broiling Buffalo, move your broiler rack away from the heat about a notch lower from where you normally broil your beef steaks. Check your steaks a few minutes sooner than you normally would. Bison steaks are best when cooked rare to medium rare.
Roasts in the Oven
If you normally cook your roast beef at 325 F, turn your temperature down to about 275 F for Buffalo. Plan on the roast being done in about the same amount of time as with a comparable size beef roast. To insure the temperature you prefer, we recommend using a meat thermometer indicating the internal temperature. Again, rare (135 F) to medium rare (140 F) is recommended. Remember that the roast will continue to cook for about 1/2 hour after removing it from the oven.
For Sirloin Tip and Inside Round roasts add 1-2 cups seasoned liquid to bottom of pan and brown roast in hot oven (500 F) for 30 minutes before reducing heat to 250 F. Cook in uncovered pan on a rack.
For Pot Roasts use pan with cover to create moist heat to cook roasts, steaks and cubes that come from the shoulder, brisket, outside round and short ribs. Brown in skillet with small amount of oil. Cook at simmer in 300 F oven until fork goes into meat easily.
Grilling Buffalo Burgers
Ground Buffalo or Buffalo burger is also leaner (most ranging about 88-92% lean). It will also cook faster so precautions must be taken to not dry out the meat. There is very little (if any) shrinkage with Buffalo burger - what you put in the pan raw will be close to the same amount after you cook it. Pre-formed patties tend to dry out faster when grilling. (hint: the thicker the patty, the juicier the burger). Again, rare to medium rare is best. Although Buffalo is leaner, there is no need to add fat to keep it from sticking to the pan or falling apart. The great thing about ground Buffalo is you don't need to drain off any grease from the pan!
Grilling Steaks
Steaks recommended for grilling/barbecuing include Filets, Rib Eyes, and New York Strips. Rub the cut with a combination of a little garlic salt, cooking oil, and lemon pepper. Grill steaks above medium hot coals (325 F). Cooking time is important in order not to overcook your steaks and will vary depending on the thickness of the steaks:
