PYKEVIEW
MEADOWSPYKEVIEW
MEADOWSBison meat is similar to beef and is cooked in much the same way. You can use almost any beef recipe where preparing bison, yet it is essential not to overcook it. You'll probably find the only difference in taste between the two red meats is that bison tends to have a richer sweeter taste. It is not gamey in flavour.
Nutritionally, Bison is a healthy, flavourful meat. Whether you're looking for a great roast, superb steak or a head stew, bison meat offers you a meat that is lower in calories ries, cholesterol and has about one fourth of the level of fats found in other red meats. These nutritional level were determined by a study conducted by Health and Welfare Canada's Nutrient File in 1990. Here are their findings:
Composite of cuts trimmed of fat/100 gram
| Energy Calories | 143 | |
| Protein | Kilojules | 600 |
| Grams | 28.44 | |
| Fat | Grams | 2.42 |
| Cholesterol | Miligrams | 82 |
Cooking Bison the Right Way
Bison meat has 30 per cent less water than beef, so it is essential
not to overcook it. Bison meat has a tendency, to become dry when
overcooked.
Bison will cook more quickly as it has less fat than other red meats. Fat acts as an insulator in meat. Heat must first penetrate this insulation before the cooking process begins. Fat within the muscle, or marbling, aids in slowing the cooking process. Since there is no marbling and less fat in bison, it has a tendency to cook more rapidly.
On average, it takes a third less time to cook than other red meats. You'll also find that bison's intense and rich flavour allows you to serve slightly smaller portions. The smaller servings will stretch your food dollar and still leave your hunger satisfied.
For more information contact:
JASON & CHRISTINA PYKE
R.R. # 4, WOLFE ISLAND ONTARIO.
K0H 2Y0 (613) 385-2941