Bison meat not only provides incredible flavor, but it’s packed with many health benefits too! Over the years, I’ve learned so much about the food industry, the nutrition factor of different foods, how they impact our bodies and health and which products I choose to consume over other options.
Growing up, I was always a huge meat and potatoes kind of girl. That being said, I now try to limit my consumption of beef. Especially if it’s not grass fed and humanely treated. Bison is an incredible alternative to industrial livestock and farming. Many of the foods which Americans are consuming today.
I recently had the opportunity to visit a local Bison farm here in Maryland. I enjoy visiting farms to meet the farmers and employees, see how the animals are raised and discuss the process from farm to table. Since visiting Gunpowder Bison in Monkton, I’ve become a loyal customer. I also love that I can visit the farm or have my items sent to my door when life is a little busy. My favorites right now are the holiday gift packages. I love how the gift packages are named after different trails on the farm. I recommend checking them out. Gift Packages
When considering lean produce options, bison ranks high on my recommendation list. Compared to other produce options, bison meat provides many nutrients, is lower in fat, has fewer calories and provides incredible flavor.
Grass fed bison is an incredible source of Omega-3’s, Vitamin E and has high levels of CLA. Conjugated Linoleic Acid is shown to be a fat blocker and anti-carcinogen. For additional information about bison and its health benefits, go to: https://www.gunpowderbison.com/pages/why-bison
Choosing your bison farm is important because quality counts. Personally, I choose to support local from a farm that treats their animals well, doesn’t use hormones or chemicals and values quality. How animals are treated shows in the quality of your food. I recommend visiting your local farms and talking with the farmers.
This delicious meat comes in a wide variety of cuts and options. I love ground bison for chili, burgers, meat sauces and other recipes that many are traditionally used to preparing. Bison steaks are incredibly tender and packed with flavor. Bison bones have to be one of my favorite choices because I make bone broth every week. Bone broth is incredible healthy and provides many gut health benefits. To learn more about bone broth and it’s benefits, hop over to: http://kimwilson.me/homemade-bone-broth-recipe/
If you’re looking for a tasty recipe this holiday season, I highly recommend the Thyme Rubbed Bison Short Ribs below. When it comes to bison meat, you can’t go wrong. If you’re new to bison or haven’t tried it before, I encourage you to try this delicious protein option.
Thyme Rubbed Bison Short Ribs
- 6 tablespoons finely chopped fresh thyme leaves (from about 1 1/2 bunches)
- 1/4 cup minced garlic (from about 1 small head)
- 2 tablespoons olive oil
- 2 tablespoons freshly grated lemon zest (from about 2 medium lemons)
- 1 tablespoon freshly ground black pepper
- 1 tablespoon kosher salt
- 4 pounds bison short ribs
- 1/4 cup olive oil
- 1 medium yellow onion, large dice
- 1 medium fennel head, large dice
- 1 medium celery stalk, large dice
- 3 fresh thyme sprigs
- 1 medium bay leaf
- 2 cups low-sodium beef broth
- Heat the oven to 300°F and arrange a rack in the middle.
- For the rub: Place all ingredients in a medium bowl and mix until thoroughly combined; set aside.
- Braise: Pat ribs dry with a paper towel and cover on both sides with thyme rub. Let meat come to room temperature, about 20 minutes.
- When the meat is ready, place a large, shallow pot with a tight-fitting lid over medium heat and add oil. When it starts to shimmer, add ribs and sear until well browned on both sides, about 4 minutes per side (you may have to do this in batches).
- Remove ribs to a baking sheet and set aside. Add onion, fennel, and celery to the pot and season with salt and freshly ground black pepper. Stir, scraping up any browned bits stuck to the bottom of the pan. Cook until vegetables are tender and browned, about 10 minutes. Stir in thyme, bay leaf, and broth, then place ribs bone side up in the pot and bring mixture to a boil.
- Once boiling, cover the pot and transfer it to the oven. Cook ribs until meat falls apart when pierced with a fork, about 4 hours.
If you’ve tried bison, I welcome your comments or recipe ideas below.
*Photo and Recipe Credit: Gunpowder Bison