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Osgrow Bison Meat

The Bison is North Americas largest native animal and since the 1990's has been extensively farmed. All the Bison cuts are similar to beef, although generally requires a significantly reduced cooking time. It is important that Bison isn't over cooked as this will compromise its juicy and tender characteristics. Simply treat Bison like a well hung beef and serve rare or medium rare.

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Osgrow Bison Recipes

Bison from Louisiana
Pan Seared Bison Tenderloin

Bison from Louisiana

Ingredients (Serves 4)
4 x 175g Osgrow Bison Steak or Medallion
Cajun seasoning
Butter
Wild mushrooms
A little cream and whisky

Method
Slice the mushrooms in little pieces and add to a pan. Stew in butter and then remove the pan from the heat.
Season the bison with Cajun, then fry the meat in half butter and half olive oil. Once the meat is medium done, remove from the pan and keep warm. Cool the juice with some whisky, add a little cream together with the sliced mushrooms.

Arrange the meat on a plate and pour over the creamy sauce. Serve with hot sweet corn, brown beans, and self-made French fries.
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Pan Seared Bison Tenderloin

Ingredients (Serves 4)
4 x 185g Osgrow Bison Fillets
225g Smoked Elk or smoked Ham, julienned
4 tbsp Vegetable Oil
1bsp Chili Powder
454g Cooked Linguine
57g Morel mushrooms, julienned
57g Whole butter
116g Heavy cream
Baby field vegetables marinated in vinaigrette

Method
Mix oil and chili powder together, rub evenly over fillets and let rest for 30 minutes. Heat saucepan and sear fillets on all sides, then lower heat and frequently turn to cook (medium rare to medium is recommended).
Melt butter in pan and add elk and moresl. Saute for 1 minute. Add linguine and heat, toss until hot. Add cream and stir until incorporated with pasta. Lightly charbroil vegetables. Place pasta on hot plate and the Bison fillet in center, surrounded with char-broiled vegetables.

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