Pond Boss Forums GENERAL QUESTIONS Pond Boss Anybody else ever have bison meat?

Bison, or even beefalo, really doesn't need to be treated any differently than beef. It has a much darker color and a slightly different taste. The only real reason to marinate would be to tenderize the tougher muscle cuts. Cuts from the back end, such as round or rump, and front pieces like chuck and brisket, are probably best cut into chunks or ground into hamburger for use in stews, chili, etc. Braising them whole, slow cooking, or cooking in a pressure cooker for pot roast or BBQ works well too. For the more tender cuts, like tenderloin, sirloin, ribeye, etc., just don't overcook, as there is very little marbling to insulate and seal the meat from drying out and getting tough while cooking.

As for most bear meat, gasoline comes to mind as a good marinade when out camping and drinking beer. Have a couple of beers while marinating the meat in the gasoline. Have another beer. Get the guy with the best insurance to throw the marinated meat in the campfire from a distance. Enjoy another beer while it lights up the night sky. When the flames subside, roast a hot dog. Enjoy.