I got a bison last year and was wondering how others are enjoying their meat. I have shot lots of old mature moose and deer and have never had anything as tough as this bison.
I have marinated, slow cooked and sous vide a bunch of the more desirable cuts like t-bone steaks and rump roasts, I have good teeth and have a hell of a time chewing this thing. The only way I can tenderize this is by pressure cooking the crap out of it. I am now turning t-bones into stews and chilli.
The ground burger is very nice great flavour, thinking of chunking up all the roasts and turning it into burger.
This bison was shot in really cold windy conditions, was freezing quickly, hide stiffened up before we could quarter it and load into truck. It was frozen in the morning and didn't start to thaw out till we hit the ferry, hung for five days before butchering, maybe it should have hung for much longer?
MM