Requesting ideas to give pizzazz to bison meat...

[Guest guest]

Hi all,

I don't post here often, but as alluded to in my title, I'm trying

to get rid of the last of 150# of bison meat--what's left is ribs,

the 'hump', brisket, the liver, and about 10 lbs of ground.

We made the mistake of buying this meat last year without a sample

beforehand--it tends to be tough, and pretty gamey-tasting, so I

need to season it heavily and cook it very slowly over low heat for

my family to eat it. (We found out later that the animals butchered

for our group were 4 yr. old males right off the range.)

I can't imagine ribs without barbecue sauce, and I can't find a

decent barbecue sauce (without additives and/or tons of sugar) at

any of the health food stores in town. Does anyone have an

alternative to suggest? I don't have the energy to find fish,

ferment it, make a fish sauce, and then make barbecue sauce, as in

the NN book's recipe. (It's hot here in TX, which always drains me,

plus I'm 8 months pregnant.)

We're all sort of tired of my same-old preparation of the bison

(either with garlic powder or Montreal Steak Seasoning), so I'm

really hoping to make these last few steaks and ribs pleasantly

memorable and not a chore to eat.

Thanks for any recipes/tips,

[Guest guest]

Ellis wrote:

>

>

> I can't imagine ribs without barbecue sauce, and I can't find a

> decent barbecue sauce (without additives and/or tons of sugar) at

> any of the health food stores in town. Does anyone have an

> alternative to suggest? I don't have the energy to find fish,

> ferment it, make a fish sauce, and then make barbecue sauce, as in

> the NN book's recipe. (It's hot here in TX, which always drains me,

> plus I'm 8 months pregnant.)

I think the fish sauce you can buy is pretty decent. But for BBQ sauce,

I just

take some tomato paste, and add molasses or honey, salt, vinegar,

cayenne etc.

I'm sure there are recipes on the Web. I generally just start mixing.

Also you can marinade the meat in milk or kefir, with spices, and that will

tenderize it. Kimchi juice tenderizes it too.

Or you can make a " brine " of a gallon of water, a cup of salt,

a cup of sugar. Add wine or vinegar if you like. Or soak it in kimchi juice.

Or teriyaki marinade. There are a ton of meat marinade recipes out

there, and all of them make meat taste yummy. It really depends what

kind of flavor your family likes.

BTW I " slow roasted " some tougher cuts out in my

Great Outdoors water smoker, at 250 per advice from ,

and they came out YUMMY and tender. If you have an outdoors roaster,

that's the way to go ... doesn't heat up the house.

-- Heidi

[Guest guest]

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>I can't imagine ribs without barbecue sauce, and I can't find a

>decent barbecue sauce (without additives and/or tons of sugar) at

>any of the health food stores in town.

Make your own! It's really not hard. Personally I find that the

tomato-based ingredients (paste, sauce, etc.) provide more than enough

sweetness, but I admit that I don't have a proper barbecue or a water

smoker or anything like that since I live in Manhattan. I periodically do

a little grilling on my roof, but that's all.

>We're all sort of tired of my same-old preparation of the bison

>(either with garlic powder or Montreal Steak Seasoning), so I'm

>really hoping to make these last few steaks and ribs pleasantly

>memorable and not a chore to eat.

I don't know how much this will help with the gamey taste, but cooking

slowly at a low temperature in a water smoker is supposed to be a great way

to make otherwise tough cuts of meat tender and delicious. There've been a

number of recent posts on exactly that subject, in fact.

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