There’s nothing so meaty and luscious as a chunk of American Bison and likewise nothing so easy to overcook and make tough. Bison isn’t just ‘wooly beef’ and it can’t (or at least shouldn’t) be handled the same way as beef in cooking, particularly when it comes to aggressive high temperature traditional culinary techniques, such as roasting and grilling.
Ah, but with the gentle precision of sous vide, anyone can bring out the best in bison–tender and juicy, even when cooked rare or medium rare–without fail! If you are a lover of this All American, deeply flavorful red meat, check out this blog from Chef Forrest Waldo at High Plains Bison for a to-die-for recipe for NY Strip of Bison and learn to do it right.
If you’ve been longing to try this delicious meaty treat, you are in luck! The good folks at High Plains Bison are now offering our customers 10% off any purchase you make on the HighPlainsBison.com site through February 28, 2011. Use promo code EATGOOD10 during check out. You’ll also get Free Shipping on standard deliveries (must order by December 13th for Christmas delivery).
With the SousVide Supreme or SousVide Supreme Demi, perfectly cooked bison is oh, so easy!
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