Having never cooked with bison, I was eager to give it a whirl. I'm an experienced cook so after checking out the leanness of athe bison sirloin steak, I knew to slice it thin and flash fry it and quickly get it off the heat. To no avail, the bison was tough and chewy. The rest of the recipe was tasty and fine. I feel that maybe a different cut may be the answer or possibly marinating the meat in a liquid acid marinade might help. I do thank the Bison Council for the opportunity to explore and promote the healthiness of eating the "other red meat".
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Having never cooked with bison, I was eager to give it a whirl. I'm an experienced cook so...