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Tips & Recipes
Eagle's Wing Natural Bison is remarkably tender, juicy and flavorful - don't be intimidated, as there's no great trick to cooking it 'properly.'  Grass Fed Bison is naturally leaner than beef, so for steaks and burgers, try a slightly lower temperature and/or perhaps a bit less time than you would with beef. The important thing is to not drive the moisture out of the meat.  If using a marinade, use one with little to no salt, and instead salt the meat just prior to cooking or finish with salt prior to serving.  Also, use a tongs or spatula to turn your meat - never pierce with a fork.  We recommend medium rare, and be sure to let your meat rest on a warm plate to help keep the juices inside.  Remember that USDA guidelines for internal temperatures are the same for Bison as for beef. Â
One of our favorite ways to cook Bison is 'low and slow' - braises, roasts and stews end up as fall-apart delicious dishes, with enough food for a big group or multiple meals. Â Nothing is quite so satisfying as a hearty stew made from a Bison Chuck roast! Â
Check out our Recipes Page to see what's cooking - and feel free to send us your ideas and suggestions!
