Time to talk buffalo, and I don’t mean the city in New York. Not knocking the Sabres fans out there, but we’re going to be talking about the tasty offering that’s made quite the resurgence in the past few years.
Actually, lets dispense with the term “buffalo” for the moment. That technically only applies to the asian water-buffalo. I’m sure its tasty itself, but we’re dealing with the North American Bison here, so let us work with the name given.
Here in western Canada, at least, there’s been a lot more bison on offer. We’ve seen our share of fad food-production around here, but bison seems to be sticking around.
Bison is noted to be a rather nutritious meat, and its low in fat. Very low in fat, actually. Where beef is 8.09 grams of fat per 100 grams of cooked flesh, bison is 2.42 grams. Its also a good source of Iron, B12, B6, Niacin, etc. (source: www.canadianbison.ca )
With this in mind, I set forth to the Calgary farmer’s market last friday to secure some Bison, in order to do up a bit of a meal. Had a quick chat with the good people at the Valta Bison vendor, and selected a roast for the evening’s experiment. Please note, I am not a professional chef. I’m not even an unprofessional chef. I prefer to call this sort of thing “hacking my meal”.
Experiment:
Slow-cooked Bison Roast with a Shiraz and Bleu Cheese reduction
