Whether On the Stove or On the Barbecue, Follow These Guidelines for a Perfect Meal Every Time.
Step By Step Guide
The taste of bison is very like the taste of beef. It does not taste gamey. There is no aftertaste like some game animals such as moose. The meat is tender, low in cholesterol and high in protein. It’s leaner than beef, pork, turkey—even chicken – and the flavour is out of this world. Most unsuspecting people wouldn’t be able to distinguish between bison and beef!
Sink your teeth into our thick and juicy bison medallions and you’ll see why meat lovers love the Bison Top Sirloin medallions . They are tasty and practically fat free.
What’s in our
What’s in our bison medallions? Top sirloin Bison Meat. That’s It!
- There are No hidden ingredients.
- No growth hormones,
- No steroids. It’s meat that you can feel good about eating!
- Loaded with vitamins and minerals.
- It provides 100% of your daily recommended dose of vitamin B12, and contains lots of thiamine, phosphorus, zinc and b-6.
Cooking Bison Medallions
Its low in cholesterol and high in protein, eating healthy never tasted this good.
these little gems made of top sirloin are easy to cook up whether on the grill or on the stove. They make for an easy and elegant meal. Follow our instructions to get a perfect steak every time.
Defrost the medallions steaks
The safest way is to thaw the medallions in the refrigerator at 4 ° C or less. Allow about 10 hours per kilogram of product to thaw. After thawing, marinate for up to 24 hours in the refrigerator.
Indoor cooking: Cooking Bison Medallions in a skillet on the stove:
- Preparing bison medallions to fry is very easy.
- Before cooking remove the steaks from the fridge.
- Let them sit for about an hour at room temperature.
- You can also marinate in a mixture of oil, herbs and white wine or apple juice for 2 hours in the fridge.
- After marinating: allow to sit at room temperature for 1 hour.
- Pat dry with paper towelling.
- Rub with olive oil (if not marinating).
- Heat oil in a skillet over medium high heat until very hot (a few minutes) Fry medallions on each side. (See chart below for exact times).
- Once you have fried the meat for the alloted time, remove to a plate, cover and let it rest for 10 minutes.
- During this time the steak continues to cook.
- When frying up bison steak, watch the minutes. Better yet, use a timer. A rare to medium-rare cooked meat is delicious, succulent and juicy. A well done steak is not!
Bison medallions steaks taste best when grilled to rare (red in the center) or medium rare (pink in the centre).
This meat is high in iron, giving it a great taste but over-cooking will make it taste like liver and you don’t want that.
Cook steaks from room temperature and not from the fridge
On the Charcoal Barbecue
- Drizzle with olive oil
- Sear 2 – 3 minutes per side
- finish cooking on 325° C on indirect heat
- Rare: internal temperature of 125°C
- medium rare: internal temperature of 135°
- Let rest for 10 minutes covered before serving.
TIP! Using a fork to turn the steaks punctures the meat and releases the juices. Use tongs or a spatula instead.
Bison Cooking chart for under the broiler in the oven.
Bison steak cooking chart for the grill
Guidelines for Bison Doneness
Checking for doneness by poking the medallion
You can check for doneness by the bounciness method. Using your hand, touch your forefinger to your thumb. Feel the fleshy part of your thumb.
The Meat Thermometer
The Banana Method
Take two sections of banana the size of the thickness of your bison medallion. Oil the banana. While cooking the medallion place one banana section next to the steak. As the bison medallion cooks, the black line of the banana rises consistently in the same way the steak cooks. For a medium rare bison steak, the black line on the piece of banana goes 1/3 up. Take another slice of banana and do the same with the other side of steak.
Cut the banana section the same size as the thickness of the steak
Oil the banana. Cook the banana next to the steak
The steak is cooked one third of the way up and so is the banana
Click here for a lovely recipe for bison medallions in a delicious gravy with cranberries.
The bison medallion is a delicious cut of meat. To enjoy its taste to the fullest slightly undercook as opposed to overcook. The bison meat continues to cook after removing from the heat. Bison is tender and juicy at rare and medium rare.
Asparagus, green beans and new potatoes make lovely sides