Bison, Lamb, and Duck Recipes (2024)

FAQs

What is the best way to cook bison meat? ›

In general, bison should be cooked using low heat (325 °F or 162.8 °C) and longer cooking times. Less tender cuts should be braised (roasted or simmered with a small amount of liquid in a tightly covered pan) or stewed. For thin-sliced bison, use quick cooking methods such as broiling and pan frying.

When lamb is ground and crisp, it tastes less gamey than a chop, but you still get its earthiness. It plays well with strong spices, like cumin, fennel, and chili flakes. The best part, though, is how a little bit goes a long way because it's so rich.

Stovetop: Heat a skillet or frying pan over medium heat. Add a small amount of oil or fat, then place the seasoned bison ground meat into the pan. Break up the meat using a spatula and cook until browned, stirring occasionally. Ensure it reaches an internal temperature of 160°F (71°C).

Remove any silver skin from the breasts. With a very sharp knife, score the skin in a diagonal cross hatch pattern, with the knife cutting down to but not into the meat.

Salt and pepper can often be enough to enhance the natural flavors of the bison without overpowering it. For those looking to experiment, consider adding garlic powder, smoked paprika, or a touch of cayenne for a bit of spice. Don't forget to lightly oil your steak.

Rich in Omega-3 Fatty Acids: Promoting Heart Health

Research has found that omega-3 fatty acids hold the potential to effectively lower blood pressure, quell inflammation within the body and notably mitigate the likelihood of developing cardiovascular diseases.

Can bison burgers be pink? A properly cooked bison burger should still be dark pink in the middle and brown on the outside. The internal temperature should be 160°F when measured with an instant-read thermometer. If cooked until it is brown all the way through, your burger will be too dry.

The distinct game flavor of either birds or animals will be milder after soaking the meat overnight in the refrigerator in either a salt or vinegar solution.

For optimal heart health, keep your consumption of bison (lean bison – no more than 5% fat by weight) to no more than 1 serving per week.

Crispy duck skin

We want the fat out and the skin crisp—if we don't render it properly, the skin stays squidgy and rubbery. What is a cook to do? First, we need to allow the fat to escape, and that means holes.

Why is duck all dark meat? ›

Information. Duck and goose are poultry and considered "white" meat. Because they are birds of flight, however, the breast meat is darker than chicken and turkey breast. This is because more oxygen is needed by muscles doing work, and the oxygen is delivered to those muscles by the red cells in the blood.

Mallard - The drake Mallard duck is the most sought-after duck in North America. He's simple yet elegant. The heft of a limit of greenheads hanging from a game tote is a great feeling on a cold morning.

For the best texture and taste, we recommend your bison be cooked medium-rare; even people who generally prefer a well-done beef steak will enjoy a medium-rare bison steak as it's juicy and full of flavor.

Cooking and Prep

First, since bison tends to be leaner than traditional beef steaks, you'll need to reduce your cooking time by about 20-30%. Grilled bison steaks should never be cooked to more than medium-rare and you'll want to give your bison steak a good sear to ensure moisture stays on the inside.

Whether a burger or a steak, bison meat should never be cooked beyond medium. Medium rare to rare is recommended. If you or your customers like well-done meat, it is best not to serve bison. Since bison is lower in fat (which acts as an insulator) than other meats, it is easily overcooked.

Bison meat has fewer calories and less saturated fat than beef, and a relative proportion of unsaturated to saturated fats is better for health, especially heart health. Compared to beef, bison meat is also richer in protein.