I am a fan of bison. All cuts of bison. Tender and tasty, it's much like beef but different. When you look at bison that's not been cooked, you'll immediately see that it's much redder than beef. That's because bison doesn't have a lot of marbeling, or internal fat, like beef.
Bison requires less cooking time than beef. According to the National Bison Council about one-third less time. And, it's strongly recommended that you don't cook it to 'well done'. Not gonna be your best bites. And, if you're having it for the first time, you want to savor the deliciousness of this meat.
Now this beautiful pepper encrusted bison tenderloin & grilled onions was cooked to perfection. Actually, next time I'll make it a tad bit more rare. It's important to let the bison rest once it's cooked. That way the juices and flavors have time to join forces to give your palate an explosion of taste. If you're using a thermometer when you cook it, look for an internal temperature of about 120 to 140 degrees. I simply do the finger/hand test and it works most every time for me.
You'll see here that I served this bison with its au jus and some simple grilled onions and an heirloom tomato salad. The hunk of Maytag bleu cheese is my 'vice' in this recipe. Lawsy, I love that, too! Enjoy feeling like you're out West on the range sitting around a campfire with cowboys and cowgirls. It's part of the bison experience!
xox ~peace & bison~ ally
Ingredients
- Preheat oven to 450
- 1 lb. bison tenderloin
- ¼ cup bacon drippings
- 2 tsp. sea salt, divided
- 1 Tbl. coarse ground pepper
- ½ cup red wine
- 3 Tbl. butter, salted, divided
- 1 large sweet onion, sliced thinly into half-moon rounds
Instructions
Notes
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