Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Article

The other red meat

A simple, hearty sauce over ziti.

Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

I’ve been a fan of bison ever since restaurants started serving the no-longer-endangered beasts, but shied away from cooking it at home. My few tries had been disappointing, due to bison’s leanness (2.42 grams of fat compared to 18.54 in 3.5 oz. of choice beef). While that makes for a welcome nutritional profile (bison is also higher in iron and lower in cholesterol than beef), the lack of lubrication means it’s easier to end up with rubbery, dry meat.

All that changed when my husband brought home a pound of ground bison from our local supermarket (I think he was taken with the cute label). Going right to the source, I found a wealth of cooking tips on the National Bison Association’s Web site. The advice that worked for me: cook ground bison with diced vegetables, which add moisture. I sautéed diced onion, celery, carrot, and minced garlic, added the bison to brown, and then poured in a can of diced tomatoes along with their juice. A toss of cumin and cinnamon complemented bison’s slightly sweet flavor, and I ended up with a robust meat sauce to top ziti, juicy and full of flavor.

I’m ready to try more. Any good bison recipes you’re willing to share?

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.