Tag Archives: bison

Bison Cheeseburger

On Friday night I was craving a cheeseburger. This is something that occurs very rarely since I don’t usually like ground meat. Maybe I was needing some protein or iron, not sure. Andrew thought it sounded like a good idea so we went to Safeway and bought sourdough, avocado, and bison. I like bison a lot more than beef; it’s leaner and in my opinion has a better flavor.

Andrew cooked these burgers since he is much more skilled at cooking hamburgers than I am. I would have preferred it a little rarer, but it was still moist and delicious. I had mine with colby jack on top.

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Meat and Potatoes Go Wild

After a walk around the Scotts Creek Reservoir in Cupertino this morning, I was craving some strong red meat. I think the changing leaves and the fall breeze put me in the mood for some game meat. On the way back to our house, Andrew and I stopped in at the Whole Foods and picked up frozen packages of venison and bison. The venison is incredible expensive at 17.99/lb. , but it’s not like we’re eating venison everyday. This is a Saturday/weekend treat. The bison was cheaper at 8/lb.

Andrew was in charge of grilling the meat and white corn. We had some small yukon gold potatoes left over from the pot roast I made last Saturday and decided to make Papas Bravas, a Spanish potato dish using red chili flakes/powder and roasting the potatoes in the oven. It is a super-simple recipe that most people can make (unless you’re so inept at cooking that you don’t know how to turn an oven on).

Papas Bravas


Ingredients

  • 10 small yukon gold potatoes
  • red chili flakes
  • red chili powder
  • kosher salt
  • ground black pepper
  • olive oil

Note: I don’t measure things when I’m seasoning. I like things very spicy and flavorful because I don’t have a very sensitive palate. Plus, it’s a pain in the butt to measure everything.

1. Pre-Heat oven to 400 degrees F. Wash, scrub, and pat potatoes dry. Then prick each potato three or four times with a fork. Place on a baking sheet. Pour olive oil and seasonings over the potatoes and mix around with your hands making sure each potato is evenly coated with the spice mixture.

2. Roast in oven for forty minutes. Take out and then enjoy!

Grilled Venison


Ingredients

  • 1 lb. frozen venison steaks, thoroughly defrosted
  • kosher salt
  • ground black pepper
  • olive oil

1. Grill venison on high for two minutes then reduce heat to medium-high for a minute and a half.

Cook venison to rare-medium. Anything more than medium is overcooked and it will be incredibly chewy. This came out delicious and medium-rare. Andrew also cooked the bison, but it came out a little chewy. I enjoyed the venison more.

Venison and bison are healthier alternatives to beef. They are lower in fat and contain more protein. Venison has less fat than bison, but more cholesterol. The drawback is that these kinds of meat may be hard to find and they are much more expensive unless you have a direct resource, such as a friend who hunts game. Bison is cheaper than venison and is much more widely available, especially in ground form. They can both be found at Whole Foods.

The next game meat I want to try from Whole Foods is pheasant. I’ve heard it’s great.