|
Cooking Tips |
|
Buffalo meat is naturally tender and extremely flavorful. However, the taste and tenderness of the meat is directly related to how the meat is cooked. The buffalo meat should be cooked slowly at low to medium temperatures. Buffalo meat cooks faster than beef. As there is no fat to act as an insulator to the meat, the meat is cooked directly. Recommended cooking range is rare to medium and internal temperatures should be 135 degrees - 155 degrees Fahrenheit.
When preparing a roast, preheat the oven to 275-325 degrees. Let the roast come to room temperature prior to cooking. When ready, cook consistently at one temperature throughout the cooking process. Use a meat thermometer to keep an accurate register of internal temperature, inserting the pointed end of the meat thermometer into the thickest portion of the roast. If the roast is not deboned, make sure the thermometer is placed in the meat with no interference. Instant read thermometers are an alternative to the standard meat thermometer; this thermometer is not to be left in the meat during the cooking process. An instant read is a quick response thermometer which probes the meat and provides you with the internal temperature. Less tender cuts of meat require liquid or marinade to aid in the cooking process, i.e. chuck, hump, and round roasts. Acidic liquids and marinades also aid in the tenderization. Browning all sides of the roast will also help with the retention of moisture. The usual cooking rules do not apply with these cuts; they need to be cooked longer - until the meat becomes tender. Tenderloin, rib eye, and top round roasts require no liquids or sauces, although they may be used. These roasts should only be cooked from rare to medium-rare range. There are numerous methods of cooking bison roasts; it truly becomes a matter of preference. Options include: slow cookers, plastic cooking bags, foil-wrapped low roasters, Dutch ovens, brown bags, and uncovered low pans suitable for oven use. These Cooking Directions are from The Buffalo Cookbook, author: Ruth Mossok Johnston, Copyright © 1995. |
