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BISON KABOBS
(Serves 6)
2 lb.lean sirloin bison steak, cut in 1" chunks
1 cup dry sherry
1/4 cup vegetable oil
3 tbsp. onion soup mix
1/2 tsp. dried, crushed thyme
1 tsp. salt
1/2 tsp. pepper
1 small clove garlic, minced
zucchini, cut in 1 " chunks
green or red pepper, cut in 1/2" slices
onions; whole mushrooms; cherry tomatoes
Combine sherry, oil, dry onion soup mix, salt, thyme, pepper, and garlic in bowl. Add meat: stir to coat. Cover and marinate at room temperature for two hours or overnight in refrigerator. Drain meat, reserving marinade. Using skewers, alternate meat with zucchini, mushrooms, green peppers, and onion. Barbecue kabobs 4-6 inches from heat until all sides are browned, (8 min. total broiling time. ) Turn every 2 minutes, brushing with marinade. After removing from barbecue, add a cherry tomato to each skewer.
Hint
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BISON COOKING TIPS
Bison meat is similar to beef and is cooked in much the same
way. The taste is often indistinguishable from beef, although bison tends to have a fuller, richer (sweeter) flavor.
It is not "gamy" or wild tasting. Bison is low in fat and
cholesterol, and is high in protein, vitamins and minerals. Fresh cut bison meat tends to be darker red and richer in color than many of the other red meats.
The lack of fat insures that bison meat will cook faster. Fat acts as an insulator-heat must first penetrate this insulation before the cooking process begins.
Marbling (fat within the muscle) aids in slowing down the cooking process. Since
bison meat lacks marbling, the meat has a tendency to cook more
rapidly. Caution must be taken to insure that you do not overcook bison.
Bison may be used with any of your favorite beef recipes if you remember a few basic tips:
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When oven-broiling
bison, move your broiler rack away from the heat about a notch lower from where you normally broil your beef steaks. Check your steaks a few minutes sooner than you normally would.
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If you normally cook your roast beef at 325 degrees F, turn your temperature down to around 275°F for
bison. Plan on the roast being done in about the same amount of time as with a comparable size beef roast. To insure the temperature you prefer, we recommend using a meat thermometer indicating the internal temperature.
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Ground bison or bison burger is also leaner
(most ranging about 88-92% lean). It will also cook faster so precautions must be taken not to dry out the meat. There is very little (if any) shrinkage with bison burger-what you put in the pan raw will be close to the same amount after you cook it.
Pre-formed patties tend to dry out faster when grilling. (Hint: the thicker the patty, the juicier the burger.)
Although ground bison is leaner, there is no need to add fat to keep it from sticking to the pan or falling apart.
All meat, no matter the leanness, has enough fat available to cook with it properly. The great thing about ground bison is you don't need to drain off any grease from the pan!
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Bison
meat for today's health conscious.