Bison “Stroganoff”

Posted by johngl

Some of you may wonder if I am stuck in a bison rut given that this will be my third post discussing the venerable bovine and how to cook it.  When you start with a “prime rib” roast big enough for about six people and you’re only feeding two, well, there’s some leftovers to contend with.  Lucky for me, I like leftovers; I passionately dislike wasting food, so I’ll try about anything to use something up completely (down to using trimmed meat and fatty bits for stock).

Bison Strognoff

If you recall from my original Sous-Vide Bison post, I nearly blew it with the temperature. To get to those wonderfully pinkish center slices, I had to cut off both slightly overcooked ends.  In this instance, “slightly overcooked” means medium-well instead of the desired medium-rare. So, in short, these are pieces my most glorious spousal unit used in the Stroganoff.

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Bison Cheez Whiz Philly Pepper Cheesesteak

Posted by johngl

We’d already had a couple of dinners of Sous-Vide Bison Prime Rib and I was looking for something to do with some of the prime rib leftovers. Oh woe is me.

It didn’t take long to come up with a plan.

Bison Philly Style Cheese PepperSteak

I sorta one-upped the Cheez Whiz Philly Cheesesteak that I did a while back. That one was really good.  This was excellent. The bison just adds an extra dimension to the flavor profile.

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Sous-Vide Bison Prime Rib

Posted by johngl

As  my most glorious spousal unit and I were doing our regular Costco mosey, I noticed that bison prime rib was now available. I nearly piddled myself. Having had some really tasty bison prime rib during our recent vacation in Wyoming, I could hardly wait to get a roast into my sous-vide rig.

Sous-Vide Bison with Quinoa

The results were exceptionally tasty even though I nearly ruined a $50 hunk o’meat.

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