Be inspired by our collection of recipes with bison meat.
You find the meat in our farm shop where you will also get advice on how to cook bison.
All the recipes are available as PDF files – they can swiftly be printed and brought along to the kitchen.
See below for advice on roasting:
Advice on the roasting of Bison
- Keep the meet a little further away from the heating source than you would normally do – whether it’s on the barbecue or in the oven
- Keep the heat at a maximum of 180° C
- Use a meat roasting thermometer to ensure that the roast reaches the desired temperature (NB the final 10 degrees will advance at a rapid pace… you can always find a volunteer to keep an eye on things over a glass of red wine
- For the best result, a core temperature between 55° C and 57° C (medium rare)
- If possible, leave the meat to rest for about half an hour before carving
- On average, you should allow 30 minutes’ roasting time per kg meat, at an oven temperature of 180° C / more at lower temperatures
- For pot roasts (joints of beef, shoulder / chuck rib), you should allow between 1 and 1½ hours’ roasting time – equal to a core temperature of approx. 80° C
Serve your meat (roast beef, filet, rump of beef, joint of rump, eye of round) rare or medium rare – your meat will be much juicier and tastier.
Please remember that the meat fibres are short, and hence – albeit rare – the meat will not appear “raw”. In bison meat, shoulder and chuck rib is of such a fine quality that it can be served rare or medium rare. This is best achieved at a temperature of about 60-62° C.