Has anyone ever tried Bison?
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Replies
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I've had it one time and man is it good!!! it's sweeter taste than hamburger and it's better for you. Was wanting some yesterday lol, but didn't have any lol0
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Did you like it? Thoughts/comments?
I have a freezer full of it. Much healthier than beef. Also, drier though. One trick I have learned is to soak the meat in Mt. Dew, which helps tenderize and takes some of the wild taste out.0 -
If I could afford it I would buy it instead of beef for almost everything. I've had tenderloins and ribeyes and have used the ground meat for tacos and spaghetti sauce. My cousin shot one a few years ago and I ended up with some of the ground meat. It was really good.0
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Did you like it? Thoughts/comments?
I have a freezer full of it. Much healthier than beef. Also, drier though. One trick I have learned is to soak the meat in Mt. Dew, which helps tenderize and takes some of the wild taste out.
Try soaking it in buttermilk overnight.
(Also ... see you're a Texans fan. I know Danieal Manning a bit. Love that kid.)0 -
Love it! Also, moose. Drier but hey, you're supposed to get healthy oils in anyway, so add a tablespoon of extra virgin olive oil, and you're good. :-)0
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Bison is one of my favorite Street Fighter Characters...
The meat is also great (in the form of a burger).0 -
I love it, although it is expensive around 8 dollars a pound. It has less calories than a turkey burger about 160 for 4 oz. And depending on the cooking method possibly less. I think they hold flavor better than beef somewhat.0
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It is healthy and delicous!!! Love buffalo burgers!!! And elk burgers! So good!!!0
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I have eaten it and it is really good!!0
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Did you like it? Thoughts/comments?
I have a freezer full of it. Much healthier than beef. Also, drier though. One trick I have learned is to soak the meat in Mt. Dew, which helps tenderize and takes some of the wild taste out.
I know that this may appear to be unhealthy, but Buttermilk and Yogurt are the best tenderizers. I have used this in BBQ competitions. Just drain off the meat and pat dry before cooking.
Highly acidic marinades (Citrus, Vinegar, Wine, etc) can toughen the outside of the meat. Enzymatic marinades (Papaya, Pineapple, etc.) do too good of job and cause the surface to go to mush.
Cooking low and slow also helps.
That being said, when cooking Bison, I usually just add spices and skip the marinades.0
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