Buffalo or Bison Cooking Hints......
* Individual cuts of buffalo meat appear identical to beef, except in color. Prior to cooking, bison meat is dark red -- almost red brown. This coloring is due to the fact that buffalo meat does not marble (produce fatty white streaks through the meat) like beef, and to the fact that preservatives are not used to make the meat look artificially red.
* Don't overcook. While bison is available in cuts similar to beef, it is far leaner so requires less cooking time. Because of its minimal marbling (internal streaks of fat that act as insulators, slowing down the cooking process), bison meat has a tendency to cook more rapidly. As a result, caution must be taken not to overcook it. For best flavor, never cook bison until it's well done, instead cook until it's medium-rare to medium.
* 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.
* Buffalo meat is:
Lower in calories, fat, and cholesterol than chicken or fish.
Higher in protein than beef. Nutrient-dense, flavor rich, outrageously lean, and high in antioxidant Omega 3 fatty acids and vitamin E.