Heeeeellllllp!!!!!!

[DeanoBeanCounter]

In less than a month I'll have a freezer full of BISON meat that I'll shoot myself. We love the taste but have one small problem. The meat is so lean and dense that it's hard to chew. HOW CAN I TENDERIZE THIS MEAT. We will have it in all forms roasts, stakes, ground and whatever. We don't want several hundred pounds of good meat we can't eat. Will somebody please help with some info?
Thanks
Deano

[spurrit]

CROCK POT! Set it it's lowest setting when you leave for work in the morning, and you'll be rewarded every evening when you get home. WARNING: This may cause speeding tickets on your way home!

[tommag]

Pressure cookers have a reputation for making tough meat tender.

[spurrit]

A crock pot is nothing like a pressure cooker. There's no pressure. It's a slow cooking method. KNOWN for making tough meat tender.

[DLCTEX]

Make a LOT of buffalo burgers. Dale

[MT Gianni]

Cube steaks, an oily Italian dressing tenderizes if used as a marinade 3-12 hours and whacking it with a wooden meat tenderizing mallet all do Ok. Gianni

[versifier]

Papaya extract in marinade (or in the crock pot) is a really good tenderizer. Roasting in a cooking bag on a bed of vegetables is another great method, too.

[Ricochet]

Or get a case of beef jerky and start exercising those jaw muscles.

[WBH]

Any marinade that contains an acid (vinegar for one) will break down the interstitial tissue and "tenderize" the muscle. Try some of the store bought ones with vinrgar or make some with cider vinegar. Pressure cookers work wonders on tough cuts of beef and should work on bison as well.

[jawjaboy]

A crock pot is nothing like a pressure cooker. There's no pressure. It's a slow cooking method. KNOWN for making tough meat tender.

Some valid points all around. A pressure cooker will tenderize tough cuts of meat to a degree, and at the same time ~boil out~ those wonderful juices in the meat, really fast.

If you take this same cut of meat, sear it all around in a hot oiled skillet on the stove and then put it in a crock pot, it will retain most all of the meat juiciness and flavor. Timing is essential. Plus be fork cutting tender.

The biggest mistake folks make with crock pots is over cooking. This hampers taste and texture. Why leave something cooking in a pot for 8-10 hours, when it was done to perfection 4-5 hours ago?

Jest my 2 cents!

[jjamna]

I had a buddy get an Elk this year in Colorado. He gave me some cause I had never eaten Elk. He had Regular Steaks, Steaks that had been run thru a tenderizer, and ground. I could not eat the regular, to tough. Tenderized wasn't to bad. The ground was better than any ground sirloin beef I have ever eaten. It was all cooked on a grill. If I ever get the oppertunity to hunt something like that I will Have Few choice steaks tenderized and the rest ground But that is my opinion you may want to try something else

[Single Shot]

I have cooked it in a crock pot as mentioned above by jawjaboy


Here are some other recipes.
http://www.cdkitchen.com/search/sear...en&q=bison&t=0

Try an E-Mail to Buck Farms and ask for recipes.
http://www.buckfarmbison.com/

buckfarm@suite224.net

[fourarmed]

Get one of these. They work.

http://www.jaccard.com/Home-Product-...8B.asp?group=H

[DeanoBeanCounter]

Thanks everyone. All of this is a great help. I even talked SWMBO to read this thread, so I've go to watch my language. My mouth is watering now. I will definitely check into that tenderizing gadget.
I can use all the help I can get. So keep those cards and letters coming in folks.
Thanks
Deano

[waksupi]

Cow, good. Bull, bad. Don't overcook!

[EMC45]

Ricochet, I believe he can make a pile of jerky and it would be right on! I made some recently (dehydrator) out of deer meat. It turned out quite nice. My buddy at work gave the meat to me and I made him a bunch. He ate it on the road to Co for an elk hunt and ate the rest half way back to Ga. Also in regard to the crock pot, cream of mushroom soup is a good addition to the old crock pot for a gravy!

[Ghugly]

I would lightly season a roast (a little salt, pepper, perhaps a touch of garlic). Wrap it with a few layers of aluminum foil, sealing it well. Place it in an oven for 8 hours or so at a smudge over 200 degrees. This is a kind of lazy mans deep pit. Shread it with a fork, and serve it with a stack of warm, corn tortillas, a good salsa (my personal favorite is La Costana Salsa Casera), perhaps some guacamole and sour cream as well. This and some ice cold beer should make for a dandy meal.

[hivoltfl]

Ghugly, I agree 100% with the ice cold beer!

[jawjaboy]

Also in regard to the crock pot, cream of mushroom soup is a good addition to the old crock pot for a gravy!

Plus one! Good stuff, works great.

[obssd1958]

Deano,

There is one option no one has hit on yet -

http://www.willitblend.com/videos.as...e&video=mcmeal


Don