Wednesday, April 14, 2010

Grass Fed Bison Brisket...it's what's for dinner!

It was tender and very flavorful! Hardly any fat..so braised it low and slow.

That would be garlic that you see in the center....
Some Pappy's Rub prior to adding garlic, rolling and tying.
This bison was fantastico....try it some time! Wild Idea, eh? I bought mine from South Dakota...and got it fast!

3 comments:

TaraDharma said...

what did you pay per pound? shipping?

My experience with grass fed wild meat is that it is too lean and not tender enough, but these photos at least look tender. What's your take on the tender factor?

Carolyn Jung said...

Mmm! I love bison. It has such great flavor. It's a treat whenever I get to eat it.

Melly/Melody/or Mel said...

T..I got the March Special and paid 129.00 I think. I asked for fast shipping..although it's all fast. Don't recall the shipping cost.

Brisket is not a tender cut..so that's why braising low and slow in broth, aromatics, etc.

The ribeye's were very tender and delicious. Again though..high temps don't work!