Food: Buffalo aka Bison
History: American Bison is also commonly known as American Buffalo. The term buffalo dates back to 1635 while the term bison is a bit more current as it was first recorded in 1774. The American buffalo is only a distant cousin of the true buffaloes which are the Asian Water Buffalo and the African Buffalo. These large creatures can weigh upwards of 2,000 pounds. Plains Indians originally hunted the American buffalo for literally every part of their body and captured them by either driving them into a corral or over a cliff.
Nutritional Benefit: Bison is about the most lean meat you can find. The fat content of bison is lower than skinless chicken breasts, salmon, beef, pork and ostrich. In addition to the fat content being lower, so is its level of cholesterol. Looking to build some muscle? Bison is loaded with protein. In addition it is a great source of both vitamin B12 and iron, which will help our body's build oxygen-carrying red blood cells while also keeping them strong.
Ways to Cook: In my kitchen I try to have bison as often as I can when I'm having some type of meat...and why wouldn't I considering the data you've just read??? Bison is a great substitute for beef and can be used somewhat interchangeably in most recipes. However there are some things you should know first. Cook the meat 'low and slow'. Buffalo has a lower fat content so the meat is much less insulated in it's cooking process and will cook much faster. Try using lower temperatures and be VERY careful not to overcook it. If you plan on using the same cooking temperature and time as you would for beef you will have a tough piece of meat...it might as well be a buffalo chip aka buffalo dung aka buffalo poop aka buffalo droppings. Make sure not to let the meat dry out by letting it sit in the air for too long before cooking as this will also make the cook time faster and give you a less than desirable finished product. I love using ground buffalo for tacos and in tomato sauces. If I'm craving a steak or something of that nature I like to marinate a bison steak in some olive oil, pepper, garlic and rosemary...grill that baby up and you are well on your way to a great meal:)
Click here to watch me cook up a delicious Bison NY Strip Steak on 'Wisconsin Foodie'!!!
Food: Buffalo aka Bison
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7 comments:
You, sir, are horrible for a woman on a diet. lol. 10:36 AM and I and basically craving food when I already ate this morning. I'm thinking this recipe from the video will need to be tried very soon!
Oh and P.S. Food Fact Friday = highlight of my Fridays. :-D
Garrett-
Is there something that can be used instead of the butter in that red wine sauce that you used in the video?
Sorry to spur your urge to crave food but I'm very happy you enjoy the Friday Food Fact!
Lauren, you don't need to use the butter. The reason you can use butter at the end is so the flavor/consistency is a bit softer/velvety. The finished product will still taste great without it though:)
I love buffalo, it's really good in stir-fry's, so yummy! This is random, but if you ever happen to be in the middle of South Dakota, Al's Oasis in Chamberlin,SD has the best buffalo burgers! haha
you're right it is great in stir fry's. Not sure if I'll ever be in South Dakota...
nice post garrett, but bison isnt the most lean meat you can find. Venison for one is much leaner
Venison may be more lean but it is not readily available...I want to focus on directing people to foods they will have access too.
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