Healthier: Bison meat is lower in fat, cholesterol, and calories than beef, pork and even skinless chicken. Since Bison are more resistant to disease than cattle there is no need for antibiotic feed. Bison is also typically raised in a more natural environment than our current system of mega corporate ranching, so the Bison meat you buy is typically without the hormones used to make cows grow fast and fat. Bison is also higher in iron and Vitamin B12 than beef. Despite all these differences, Bison is very similar to beef in flavor and texture. Most people will tell you that Bison has a slightly sweeter and richer flavor. Also, Bison is almost completely non allergenic, meaning people having allergies to Buffalo are almost completely unheard of.
Preparation: Bison is much leaner than beef (about a third the fat) so it can dry out faster when cooking and should be prepared carefully. Always defrost Bison or Buffalo meat in the refrigerator. Microwaves cook while defrosting and this cooking, while limited will accelerate the drying of the meat. To help add moisture to Bison, marinated it in an oil based marinade that is light on vinegars or other acids (like citrus juices). The extra oil with help prevent drying while cooking.
Cooking: The best way to cook Bison is on the grill. You get to add extra flavor while cooking in an environment that will let you control how the meat cooks. You do not want to cook Bison beyond medium to keep it moist. The secret to Bison is to cook it lower than you would beef. Intense, searing heat will dry it out. A medium heat is perfect and most beef recipes can be adapted to Bison by lowering the temperature a little and adding a few minutes of cooking time. Larger cuts can be grilled on a rotisserie but you should use an oil based baste to keep the meat moist.
Once you've tried Bison and gotten used to the difference in cooking it is a meat you will enjoy both for its better flavor and for its health benefits.
