Looking for suggestions!

See my post down in the recipe section.
TIA.

LouisB

"Marinate, Marinate, Marinate . . . this is the Moses and The Prophets" with regard to cooking bison!

I like a mix of mostly red wine, olive oil, oregano (or better yet Cavendar's Greek Seasoning), a dash of red wine vinegar, and a bit of salt.

Best to let it sit for 24 hours and then BBQ on the grill until medium rare. OR cut into medium sized 2"x2"x2" cubes for shishkabob (souvlaki) MMMMMM

Best of Luck,

JohnTheGreek

[ 03-26-2003, 23:39: Message edited by: JohnTheGreek ]

What are you trying to eat, a herd bull? I can tell you that younger bulls, from 1000 to 1350lbs taste just fine cooking them just like you would Beef.

Mtn,

This is my recipe for all game meat. Regarding bison, I have no doubt that you are correct with regard to younger bulls and cows. All I have ever taken were OLD herd bulls so I marinate accordingly.

Regards,

JohnTheGreek

As I understand it, this roast is from a mature, but NOT old cow!

Louis

Dang, more recipes than one roast can support may have to solicit more meat.