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Title: . Bison / Buffalo - Basic Information
Yield: 1 Serving

Ingredients

           BISON / BUFFALO

Instructions

The bison, perhaps better known by the name of buffalo, has long been
unavailable to hunters. However, with herds increasing, one can sometimes
buy a quarter when public herds are reduced. Bison or buffalo meat is also
coming into the market. Commercial herds in several parts of the country
-- from Utah and Wyoming to Pennsylvania -- are supplying restaurants and
fancy markets. Yes, it can be bought, if you can afford the prices, which
are considerably higher than those of well-fed beef, to which a bison in
top condition has been compared.
Roasts, steaks, and ground meat are the forms in which the meat goes to
market. The meat is juicy and mild flavored, Traditionally, the hump has
been a delicacy cut. This is fine grained; when salted and cut across the
grain, it is considered almost as as rich and tender as the tongue, which
in its turn is a delicacy considered even better than an English tongue.
The tongue of the bison was at one time as much of a single target for
hunters as the robe (from the hide) or hump; thousands of animals were
slaughtered just for the tongue. These were smoke-cured, barreled, and
shipped.
Bison meats should be well trimmed of fat; as with venison, the fat is not
the best. The cuts are similar to venison or beef and are cooked the same
way. As with venison, the meat is darker red than beef. Bison does tend
to have a richer, fuller flavor and the gristle, unless removed, tends to
be quite resistant to the teeth of the diner. Because the animal naturally
has less marbling of fat through the meat than beef, buffalo roasts should
be cooked at a lower temperature than beef; a standing rib roast is rare
when the internal temperature reaches 135 degrees. As with good beef and
venison, roast and steaks are best cooked to no more than medium-rare
unless your family demands well-done meat; then it's a waste to serve them
such good meat done that way.
If you think of ordering a quarter when the public herds of bison or
buffalo are reduced, keep in mind that these are by nature some of the
largest animals on the continent when full grown; a bull may well run 1,800
to 2,000 pounds and a cow (which also carries horns) will run about 800
pounds. I don't believe you can get specific about the size of the quarter
you want.

Information Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978
Published by Winchester Press, New York, NY

Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

06-10-1997

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Contributor: Jacqueline E. Knight

Preparation Time: 0:00

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