A bison roast is like any other meat roast. It is usually more meat than is needed for one meal. It can be used any way as for beef: sliced thinly for sandwiches, diced for salad or served cold with horseradish sauce. Cooked bison eaten at room temperature is excellent and perhaps the best way to savor its delicate flavor. A favorite at our house is to dip rare slices into leftover jus or barbecue sauce just long enough to heat them through so that the meat remains rare.
The ribs are quite another matter. Brush them with a thick, smoky barbecue sauce and place on the grill or under the broiler until they heat through and get crunchy. Serve to eat out of hand, and have plenty of paper towels nearby.
National Bison Association
Thursday, October 14, 1999
