If you are looking for a new taste experience, I suggest trying barbecued bison steaks or burgers this summer.The taste and texture of bison are similar to beef, with a slightly sweeter and richer flavour. The meat is leaner than beef with no marbling of fat throughout the muscles. It takes less bison meat to give you a full feeling.Bison is considered a nutrient dense food due to the proportion of protein, fat, minerals and fatty acids to its caloric value.When compared to other meat sources, bison has a greater concentration of iron, zinc and essential fatty acids. It is also a complete protein source, meaning that it contains essential amino acids in appropriate amounts.Protein is used in the body to build and repair tissues, produce enzymes and hormones and help maintain cell membranes and the immune system.Raised naturallyFor consumers seeking safe, natural and healthy foods, bison is a good red meat option.Producers have discovered that bison have a natural healthy vigour and stamina and are rarely sick. Bison are not given growth hormones and thrive when allowed to graze on pasture grasses.Bison meat is sold in familiar cuts like steaks, roasts, stew meat, ground meat, sausages and dried jerky.Consumer demand is increasing but availability in grocery stores remains limited. A better selection is usually available from specialty meat shops.Cooking tipsDue to the high protein and low fat content, bison is best cooked at a lower temperature. Marinate steaks and roasts to increase tenderness.Cook to rare or medium rare. Well done is not recommended because the meat will become tough.Bison meat has a tendency to continue to cook after it has been removed from the heat so plan to remove the meat when it is 10 F (5 C) below the desired doneness temperature.For roasts, cover with foil and allow to sit for 15 to 20 minutes before carving.Teriyaki bison steak1 1/2 lb. bison steak, 680 grams 3/4 to 1 in. (2-2.5 cm) thick2 tbsp. brown sugar 30 mL2 tbsp. lemon juice 30 mL2 tbsp. oil 30 mL2 tbsp. soy sauce 30 mL1 clove garlic, minced1 tsp. fresh ginger, minced 5 mL1 tbsp. onion, minced 15 mL1/4 tsp. pepper 1 mLCombine brown sugar, lemon juice, oil, soy sauce, garlic, ginger, onion and pepper.Put the steaks in a plastic bag, add marinade, seal and refrigerate for six hours or overnight.Remove the steak from the marinade and drain briefly. Discard the used marinade.Place on barbecue and cook for four to six minutes, turning once.Cook to rare 135 F (57 C) or medium rare 145 F (62 C).Marinated bison steak kabobs1 c. onion, chopped 250 mL1/2 c. oil 125 mL1/2 c. lemon juice 125 mL1/4 c. soy sauce 60 mL1 tbsp. Worcestershire 15 mL sauce1 tsp. mustard, prepared 5 mL 1lb. bisonsirloinsteak 454gcut in 2 in. (5.5 cm) cubes1 large green pepper, cut in 1 in. (2 cm) pieces2 medium onions, quartered2 medium tomatoes, quartered12 wooden or metal kabob skewersSauté onion in oil. Remove from heat. Stir in lemon juice, soy sauce, Worcestershire sauce and mustard.Save and refrigerate 1/4 cup (60 mL) of the marinade to use for basting the kabobs while they are barbecuing.Pour the remaining marinade over meat and vegetables in a plastic bag, squeeze the air out, seal and refrigerate overnight.Soak wooden kabob skewers in water for 30 minutes. Remove meat and vegetables from marinade and discard marinade. Alternate the meat and vegetables on the skewers.Preheat barbecue. Grill kabobs for four to five minutes on each side until desired degree of doneness, brushing frequently with reserved marinade.Barbecue bison roastUse a four to six lb. bison roast (tenderloin, loin, rib or sirloin) and insert about five half-cloves of garlic inside the roast.Liberally sprinkle surfaces with seasoning salt, freshly ground black pepper and garlic powder or use the marinated bison kabobs sauce.Before lighting the barbecue, place a metal cake pan underneath the grill and fill two-thirds of it with water. It prevents flaring and keeps the meat from drying out.Preheat the barbecue on the opposite side from where you are cooking the roast. Start on high heat and sear the roast for about 10 minutes, with the lid closed. Turn heat down to low or medium and cook with the lid closed.Use a meat thermometer to determine doneness. Roast until meat is about 10 F (5 C) below the desired temperature. It is recommended that a bison roast be cooked to rare 130 F (55 C) or medium rare 145 F (63 C).Remove meat and cover lightly with foil. The meat will rise to 10 F (5 C) while sitting. After 10 to 20 minutes, enjoy.Bison burger pattiesMakes six patties.3/4 lb. ground bison 340 g1/4 tsp. onion salt 1 mL 1 slice bacon, ground or cut fine1/2 c. cracker crumbs, 125 mL rolled fine1/4 c. milk 60 mL1 egg1 tbsp. flour 15 mL2 tsp. lemon juice 10 mL dash garlic powder and pepper2 tbsp. melted butter 10 mL (optional)Combine all ingredients and mix well. Shape ground bison into six 1/2 inch (1 cm) thick patties.Grill, covered, four to six inches (10 –15 cm) above medium hot coals, turning once, until the pink has disappeared. Cook four to five minutes per side. Season with salt and pepper.Tuck into a toasted bun, top with your favorite condiments and enjoy.Adapted from information and recipes at www.canadianbison.ca,www.ilovebison.com.Nutritional breakdown* Bison is a good source of vitamin B12, selenium, zinc and phosphorus and an excellent source of iron, Vitamin B6 and niacin.* The human body absorbs the iron contained in animal meats well and bison meat is a great natural source of this bio-available iron. The iron content helps boost energy and increases endurance by improving the blood’s ability to transport oxygen and carbon dioxide to and from body cells.* Ground bison is naturally lean and contains less than 10 percent fat. Ground beef ranges from 1 percent fat for extra lean to 3 percent for regular ground beef.Betty Ann Deobald is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
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