Bison Cooking Tips | How To Cook Bison | Recipes - Tony's Meats

Posted on: October 14th, 2025

(Original recipe published October 5, 2012. Updated October 14, 2025.)

Coloradans Love Their Bison

It’s no secret — Coloradans love bison! In fact, we eat more of it than any other state, making us the top bison consumers in the world. Why? Because we have great taste — and a healthy respect for where our food comes from.

At Tony’s Market, we’re proud to offer premium, locally raised bison that’s lean, tender, and deeply flavorful — a perfect fit for modern, health-conscious cooking.

Heart-Healthy Goodness

Bison is one of America’s healthiest red meats, offering all the flavor of beef with a fraction of the fat and cholesterol. It’s a top choice for low-carb, high-protein, and heart-healthy diets, often recommended by doctors for patients with high blood pressure or cholesterol concerns.

A single 3.5 oz serving of bison provides:

• 108 calories and only 1.8 grams of fat
• 34% Protein – complete with all essential amino acids
• 20% Phosphorus – for strong bones and energy metabolism
• 33% Iron – heme-based iron for efficient oxygen transport
• 32% Zinc – key to immune function and enzyme systems
• 10% Niacin and 14% Vitamin B6 – essential for metabolism and neurotransmitter support
• 42% Selenium – a powerful antioxidant mineral

(Nutritional data based on USDA FoodData Central and the National Bison Association.)

For even more lean meat options, browse our full Meat & Game Department page.

How Bison Are Raised

Unlike the older, tougher animals hunted centuries ago, today’s ranch-raised bison are harvested young — typically around 18 months old — for tenderness and consistency. They’re free-range grazers, roaming wide pastures and feeding on grass and hay, with a small amount of grain added in the final 90–120 days to round out their flavor.

No hormones, antibiotics, or preservatives are ever used in our bison. And while USDA inspection isn’t legally required, every bison product at Tony’s is fully USDA-inspected to ensure the highest quality and safety standards.

Learn more about our responsible sourcing and quality standards on our About Us page.

Cooking Bison Like a Pro

Cooking bison isn’t complicated — but it is different from beef. Since bison is naturally leaner, it cooks faster and can become dry if overdone. For best results, cook to medium-rare (125–135°F) and let it rest before serving.

Seasoning for Bison

Bison’s clean, rich flavor pairs beautifully with bold rubs and marinades. Tony’s favorites include:

• Tuscan Grill Rub
• Z Blend
• Spring Lamb & Bison Seasoning

For maximum flavor, blend your chosen rub with olive oil (and a touch of garlic) to make a wet rub, then let the meat rest for about an hour before cooking. Prefer marinades? Try red wine, garlic, or even Tony’s Santa Maria Marinade with whiskey and herbs for incredible depth.

Ground Bison

Use ground bison as a direct substitute for beef in any recipe — chili, burgers, tacos, or stuffed peppers. Because it’s leaner, cook it over medium heat rather than medium-high, and be sure to oil your pan or grill well to prevent sticking.

Try our signature Rocky Mountain Burger — a juicy bison patty topped with green chiles, cheddar, and guacamole for a truly Colorado experience.

Bison Steaks

You can go slow and low for tenderness or hot and fast for a crusty sear — both methods work beautifully.

1. Season or marinate the steak 1–24 hours in advance.
2. Grill over medium-high heat, oiling the grates first.
3. Cook to 120–130°F internal temperature and let rest under parchment or foil for 5–10 minutes.

Bison is best served medium-rare to preserve its natural juiciness.

Bison Roasts

For dry oven roasts like prime rib or round, roast at 275–325°F for about 15 minutes per pound, until internal temperature reaches 115–135°F. Remove, tent with foil, and rest for 10–20 minutes before slicing.

For pot roasts, braise low and slow with broth, wine, or stock for 4–6 hours until fork-tender. Try adding root vegetables, lentils, or even butternut squash for a sweet, earthy balance.

Serving Sauces

Bison pairs beautifully with red wine reduction sauces, wild mushroom gravies, or berry glazes. Tony often combines More Than Gourmet Demi-Glace with port wine and berries for a silky, restaurant-quality finish.

For a simple red-berry sauce, simmer equal parts berries and demi-glace until they reduce by half, then swirl in butter to finish.

Featured Bison Recipes

• Rocky Mountain Burger
• Tatonka Chili
• Buffalo Marsala Stew
• Chipotle Encrusted Bison with Port Wine Sauce

Tony’s Note

“Cooking bison is all about balance — respecting its leanness, celebrating its flavor, and pairing it with the right ingredients. Whether you’re grilling a burger or slow-roasting a tenderloin, take your time, use great ingredients, and taste along the way. It’s the kind of meat that makes you proud to serve dinner.”

— Chef Mick (Michaelangelo) Rosacci, Tony’s Market

You May Also Like

• Beef and Butternut Marsala Stew
• Steakhouse Seasoning Guide

TweetPinShare

Comments are closed.