Picked up a few Bison steaks at the butcher this week.. Any suggestions on how to prepare prior to grilling? Do I treat these as I would beef steak or is there some other preferred method?

Any wine that goes particularly well with Bison?

Thanks.

I had grilled bison last week while I was in Florida. It went spectacularly well with 97 Beringer Third Century Cabernet Franc. I think the ideal match would be Syrah.

Agree with Jones on the Syrah, that is my favorite match too.

You can prepare it as you would any other cut of meat with one exception. Bear in mind that since bison is so lean, if you cook it beyond medium rare or so, it takes on the characteristics of shoe leather.

Mike

I had Bison once (in Hawaii). Loved it. I had it with Cab Sauv. But, I see how the Syrah would do well here.

had grilled bison friday night at bouchon with the pinot envy's. the viader "v" went really well, but then again, that was about our fourth bottle of the night..

Mike-

Thanks for the tip; I can see how these babies can get overcooked real fast. I will try a Syrah; we have a bottle of Paringa '01 that has been waiting for the right meal.

Brian

Bet the '01 D'Arenberg Laughing Magpie would be a nice match....

Syrah would work.

What about a Pinot? Since Bison is quite lean, I'd give it a shot.

I'm leaning towards the Syrah. All I need now is for the weather to cooperate and provide a nice grilling evening.