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