My life really changed when I started eating quality meat. My health and general wellbeing has drastically improved, and the things that I create in my kitchen have increased exponentially in deliciousness. To be honest, I didn’t really start to explore the world of cooking until I started purchasing meat that I felt really excited about having in my freezer, just waiting to be prepared and enjoyed. Before this, I was vegan and I don’t think I even knew what osso buco was. Now it’s one of my favorite cuts – that slow cooked, fall-off-the-bone meat, that luscious bone marrow. There’s lots of different ways to prepare osso buco, a classic Italian dish. This version features a Japanese panko breadcrumb crust with wild boar bacon bits and Parmesan cheese.
Our bison live free range on 20,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.
Hey there food lovers! If you ain’t tried bison bacon yet you’re in for a straight-up revelation. This ain’t your average pork bacon—it’s leaner, meaner, and packed with a deep, smoky flavor that’ll knock your socks off. I’m here to spill all my kitchen secrets on how to cook bison bacon so it comes out perfect every dang time. Trust me, I’ve burned a few batches before I got the hang of it, but now? I’m the bison bacon boss, and you can be too!
We’re gonna dive into what makes this stuff special, how to whip it up on the stove or in the oven, and even some sneaky tips to make sure you don’t turn it into charcoal. Plus, I’ll throw in some killer ideas to use it in dishes that’ll have your crew begging for seconds. So, grab your skillet, and let’s get this party started!
Why Bison Bacon is the Real Deal
Before we get to the sizzlin’ let’s chat about why bison bacon deserves a spot in your fridge. It comes from the lean cuts of American bison usually the strip loin or plate sections. Compared to pork bacon, it’s got way less fat—think like 2 grams per slice versus 9 grams with the piggy stuff. Less calories, less grease, but still that salty, smoky vibe we all crave.
The flavor? Oh man it’s richer almost beefy, with a lil’ hint of sweetness. The texture’s chewy rather than super brittle, which I personally dig. And health-wise, it’s a solid pick—high protein, low saturated fat. Perfect if you’re tryna eat a bit cleaner but still wanna indulge in bacon goodness.
How to Cook Bison Bacon: The Main Event
Alright, let’s cut to the chase. Cooking bison bacon ain’t like cooking regular bacon ‘cause it’s so lean. Crank the heat too high, and you’ll end up with a burnt mess before it even crisps up. The trick is low and slow, fam. I’m gonna walk ya through two main ways to do it—on the stovetop and in the oven. Pick your poison!
Method 1: Cooking Bison Bacon on the Stovetop
This is my go-to when I’m just cooking a few slices for breakfast or a quick BLT. You’ll need a heavy skillet—cast iron is my jam ‘cause it holds heat like a champ. Here’s how we do it:
- Grab Your Gear: Get that skillet ready. Avoid non-stick pans if you can; they don’t play nice with the curing stuff in bacon sometimes.
- Heat It Right: Set your burner to medium-low, somewhere between 250°F and 325°F. Too hot, and it’s game over before you blink.
- Lay ‘Em Down: Place your bison bacon slices in the pan in a single layer. Don’t overcrowd ‘em—they need space to breathe.
- Flip and Rotate: Every 2-3 minutes, flip each slice with tongs. Move ‘em from the center to the edges too, so they cook even. Hot spots are the enemy!
- Drain the Fat: Since it’s lean, there ain’t much fat, but if some pools up, pour it off. You don’t want the bacon swimming in grease.
- Check Doneness: Cook it till it’s about 75-85% done—browned but still a tad chewy in the middle. It’ll keep cooking a bit on the plate from residual heat. Usually takes 8-12 minutes total, dependin’ on thickness.
- Pull It Out: Scoop the slices onto a paper towel-lined plate to soak up any extra fat. Let it rest a sec, then dig in!
Pro tip: If you want a lil’ sweetness, drizzle a tiny bit of maple syrup or honey in the pan near the end. It caramelizes and makes it next-level tasty.
Method 2: Baking Bison Bacon in the Oven
Got a big batch or just don’t wanna babysit a skillet? Oven’s your best bud. It’s hands-off and great for cooking a bunch at once. Here’s the play-by-play:
- Preheat: Fire up your oven to about 375°F. Some folks go up to 400°F if you want it crunchier, but start lower if you’re new to this.
- Prep the Pan: Line a baking sheet with foil or parchment paper for easy cleanup. Lay the bacon slices flat, not overlapping.
- Bake It: Pop the tray in the oven. Let it cook for 12-18 minutes, depending on how thick the slices are and how crispy you like ‘em.
- Flip Halfway: About halfway through, flip the slices for even browning. If your oven’s got hot spots, rotate the tray too.
- Watch the Clock: Start checking at 12 minutes. Pull it out when it’s mostly browned but still got a lil’ give in the center—again, that 75-85% done rule.
- Cool It: Transfer to a plate with paper towels to drain any fat. Let it sit a minute, and you’re golden.
I love this method for makin’ bacon for a crowd. No standing over a hot stove, and the whole house smells like heaven.
Bonus: Make Your Own Bison Bacon (For the Adventurous)
If you’re feelin’ extra and got some ground bison on hand, you can legit make your own bacon. I tried this once after gettin’ a huge haul of bison meat, and it was wild! You mix ground bison with some pork scraps for a bit of fat, add a curing mix, and bake it low and slow. It ain’t quick, but the result is worth braggin’ about.
Here’s the rough idea (adjust based on how much meat ya got):
- Mix like 2 parts ground bison to 1 part pork scraps. Keep everything super cold while you work—pop it in the freezer if you gotta.
- Add a curing mix (you can buy premade ones for venison or bacon) with some water and a splash of liquid smoke for that smoky kick.
- Grind it again if you want a finer texture, then pack it tight into a greased pan, like a loaf tin.
- Let it chill in the fridge overnight to set.
- Bake at a low temp, like 175°F, for a few hours till the internal temp hits around 140-142°F. Don’t go higher, or it’ll dry out.
- Cool it, slice it, then fry it up when you’re ready to eat.
It’s a project, no doubt, but slicing into your own homemade bison bacon? Chef’s kiss, my friend.
Don’t Mess It Up: Top Tips for Perfect Bison Bacon
I’ve made every mistake in the book with this stuff, so lemme save you the headache. Here are some must-know tips to keep your bacon game strong:
- Go Slow: I can’t stress this enough. High heat will torch bison bacon before the fat renders. Patience is your bestie.
- Don’t Overcook: If it looks fully crispy in the pan, it’s prob’ly too far gone. Pull it early—it keeps cooking after.
- Thick Slices Rule: If you got a choice, go for ¼ inch thick cuts. Thin ones burn too quick.
- Add Flavor: Toss on some brown sugar, pepper, or herbs while cooking for a custom vibe. I’m obsessed with a pinch of cayenne for heat.
- Even Cooking: Rotate and flip like your life depends on it. Uneven heat is a silent killer.
If you do overcook it and it’s tough as leather, don’t chuck it! Chop it into bits for soups or salads—it still adds killer flavor.
Where to Snag Bison Bacon and How to Store It
Now, you might be wonderin’ where the heck to find this stuff. It ain’t in every supermarket, but check out specialty grocery spots, butcher shops, or local farmers’ markets. Online’s a solid bet too—lots of bison ranches ship straight to your door. Look for brands that keep it simple, no funky additives, just pure bison goodness.
When you get it, store it right. Keep it in the fridge if you’re eating it within a week. Got extra? Toss it in the freezer—it’ll last a good 3 months. Just thaw it overnight in the fridge before cooking; don’t nuke it in the microwave ‘cause that messes with the texture.
Why Bison Bacon is Better for Ya
Lemme hit ya with some quick facts on why this is a smarter pick than regular bacon. A 100-gram serving of bison meat (not just bacon, but close enough) packs about 20 grams of protein, only 146 calories, and just 7 grams of fat. Barely any carbs or fiber, so it’s a clean eat. Compared to pork, it’s got less saturated fat, which is a win if you’re watchin’ your heart health.
I ain’t sayin’ it’s diet food—bacon’s still bacon—but if you’re gonna indulge, this is a damn good way to do it without as much guilt.
Get Creative: Ways to Use Bison Bacon
Alright, you’ve cooked it, now what? Sure, it’s amazing with eggs and toast, but bison bacon’s got range. Here’s some ideas to spice up your meals:
- Breakfast Boost: Chop it into omelets or crumble it over a frittata for a smoky punch.
- Soup and Salad Star: Sprinkle bits on top of chili, potato soup, or a Caesar salad. Adds flavor without drownin’ it in grease.
- Appetizer Magic: Wrap it around shrimp or scallops, secure with a toothpick, and grill or bake. Fancy as heck for a party.
- Burger Upgrade: Layer it on a burger or in a BLT sandwich. That deep flavor takes it over the top.
- Sweet and Salty Snack: Candy it with a bit of brown sugar in the oven. Sweet, salty, chewy—pure addiction.
- Veggie Sidekick: Mix it into green beans, Brussels sprouts, or mac ‘n’ cheese for a smoky twist.
- Dip Delight: Blend bits into cream cheese or sour cream dips for a crowd-pleaser.
I could go on forever, but you get the drift. This stuff ain’t just for breakfast—it’s a game-changer in damn near anything.
Troubleshooting: What If It Goes Wrong?
Even with all these tips, sometimes things go sideways. Here’s how to fix common oopsies:
- Burnt Bacon: If it’s charred, don’t despair. Use it as bits in a dish where texture don’t matter, like soup.
- Too Chewy: Mighta cooked it too fast. Next time, lower the heat and give it more time to render.
- Uneven Cooking: Prob’ly didn’t flip or rotate enough. Keep an eye on it and move the slices around more.
- Dry as Heck: Overcooked it. Remember that 75-85% rule—pull it before it’s fully crisp.
Cooking’s a learnin’ curve, y’all. I messed up plenty before I got it dialed in, so don’t sweat a bad batch.
Pairing Bison Bacon with Other Flavors
Wanna take it up a notch? Think about what pairs good with that rich, beefy taste. I love it with sharp cheddar in a sandwich—cuts through the smokiness. Sweet stuff like maple or honey balances it out too. And for a weird but awesome combo, try it with dark chocolate. Yeah, I said it—dip a piece in melted chocolate for a salty-sweet mind blow.
If you’re into drinks, pair a bison bacon dish with a bold coffee or a smoky whiskey. The flavors just vibe together, trust me.
My Personal Bison Bacon Journey
Lemme tell ya, the first time I cooked bison bacon, I thought I knew what I was doin’. Cranked the heat to high like I do with pork bacon, and boom—burnt to a crisp in minutes. Smelled like regret in my kitchen for hours. But I didn’t give up. Next batch, I went low and slow, and holy cow, it was like a whole new world. Now, I’m hooked. I throw it in everything from salads to late-night snacks. It’s my secret weapon to impress folks at brunch.
Wrapping It Up: Get Cookin’!
So there ya have it, everything I know about how to cook bison bacon and make it the star of your plate. Whether you’re fryin’ it up in a skillet or bakin’ a big batch in the oven, just remember—low heat, don’t overdo it, and have fun with it. This ain’t just food; it’s an experience. Grab some bison bacon next time you’re at the store, give these tricks a shot, and lemme know how it turns out. Got a favorite way to eat it? Drop a comment—I’m always down for new ideas.
Keep sizzlin’, my friends. Let’s make every meal a lil’ wilder with this epic stuff!
Wild Boar Bacon From The Forests Of The Southwest
If you’ve never tried our wild boar bacon before, get ready to be obsessed. Bacon is already known for being one of the most delicious foods in existence. Our wild boars roam the forests of the Southwest, foraging their natural preferred diet of roots, nuts, berries and tubers. This gives our wild boar meat a nutty, complex flavor profile that has so much depth and dimension compared to conventional pork bacon. It’s also slightly less greasy than conventional bacon and contains more vitamins and minerals.
Also Read: 6 Delicious Wild Boar Bacon Recipes To Make At Home
Ingredients:
- 4-5 pounds Bison Osso Buco
- Sea salt and freshly ground black pepper
- 1 ½ tablespoons bison tallow
- 4 ounces wild boar bacon, chopped into bits
- 10 whole cloves of garlic
- 1 large onion, peeled and cut into quarters
- 2 heads of garlic, halved
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 4 bay leaves
- 1 cup white wine
- 1 28oz can whole peeled organic tomatoes
- 4 cups bison bone broth
- ¾ tablespoon avocado oil
- 1 ½ cups Japanese panko breadcrumbs
- ¼ cup grated Parmesan
Also Read: 7 Great Ways to Prepare and Eat Wild Boar
Instructions:
- Preheat the oven to 300 degrees Fahrenheit. Season the bison osso buco generously all over with sea salt and freshly ground black pepper.
- Heat the bison tallow in a large Dutch oven over medium-high heat. Cook, without overcrowding, until they are seared golden-brown on all sides. Set aside.
- Reduce the heat to medium and add in about ⅔ of the chopped wild boar bacon. Cook, stirring frequently, just until the fat starts to render – do not cook to crisp at this point.
- Add the quartered onion, cloves of garlic, bay leaves, rosemary and thyme to the Dutch oven. Stir to combine. Add the wine to the pot and bring to a simmer. Cook until the liquid reduces by about half.
- Add the can of tomatoes into the pot, crushing them with a wooden spoon or your fingers. Pour in the bison bone broth. Then, add the osso buco back into the pot. Add water as necessary to cover with liquid. Season generously with sea salt and freshly ground black pepper. When the pot comes to a simmer, put on the lid and place in the preheated oven.
- Cook for approximately 1 ½ – 2 hours. Check occasionally and add more water if necessary to keep the meat completely submerged. The meat should be meltingly tender when finished cooking.
- Remove the osso buco from the oven and let it cool for approximately 10 minutes in the pot. Then transfer the meat to a separate surface and tent with aluminum foil.
- Pour the liquid from the pot through a strainer into a saucepan on the stove. Bring to a simmer and cook for approximately 30 minutes until the liquid reduces significantly. Season to taste with sea salt and freshly ground black pepper.
- While the liquid is cooking, add the rest of the chopped wild boar bacon to a cast iron skillet over medium heat. Cook until crispy. Place the cooked bacon on a paper towel lined plate.
- Heat the avocado oil in the skillet. When it’s hot, add in the breadcrumbs. Season with salt and pepper. Cook, stirring occasionally until crispy and golden. Add in the grated Parmesan and crispy wild boar bacon bits. Stir to combine. Transfer to a bowl and set aside.
- Place the osso buco in a serving dish or platter. Add some of the reduced braising liquid over the top, followed by the breadcrumb mixture.
How to Cook Bison Bacon on the Cast Iron
FAQ
Is bison bacon good for you?
Bison bacon is a wholesome Wisconsin product that is a healthy alternative to regular bacon. Bison bacon has half the calories, cholesterol and sodium than regular bacon. Because it’s very lean, the shrinkage when cooked is minimal.
What seasoning is good with bison?
What seasoning is best for bison? Herbs: Fresh herbs like rosemary, thyme, sage, and oregano are a great way to infuse the bison alongside the butter.
How to cook bison in the oven?
Preheat oven to 350F. Heat olive oil in a pan over medium heat. Add onion and sauté until soft, about 5 to 7 minutes. Remove from heat. In a large bowl combine the roasted garlic paste with the eggs, thyme, parsley, carrot, salt and pepper. Add the sautéed onion. Use a large fork to work in the bison and pork meat.
Can you use ground bison in burgers?
Ground bison is a great choice for burgers because it can be easily be substituted in any recipe that calls for ground beef. As with most other burger recipes, we suggest not over-mixing to prevent it from getting tough. How should bison burgers be cooked? Ground bison is very lean, so it’s best to cook it in a skillet at moderate heat.
Can you cook bison burgers on a grill?
Ground bison is very lean, so it’s best to cook it in a skillet at moderate heat. Cooking bison burgers on a very hot grill can risk the chance of overcooking and drying it out. Add some butter to your skillet and sear until just medium-rare (130 to 135˚) or rare so that the patties don’t get dry. How do you make bison burgers stick together?
Do bison burgers taste better than ground beef?
Just a thick, juicy burger with a little less guilt. In fact, bison burgers even have a slightly sweeter flavor compared to ground beef. We like a simple preparation that lets the unique flavors of the meat shine: salt, pepper, and a little bit of savory Worcestershire sauce enhances the meatiness of the bison and counters its natural sweetness.
Is bison a good substitute for ground beef?
Because bison meat is lower in fat and calories compared to ground beef, it’s a lean alternative for your weeknight burger habit. Ground bison is a great choice for burgers because it can be easily be substituted in any recipe that calls for ground beef. As with most other burger recipes, we suggest not over-mixing to prevent it from getting tough.
Do bison burgers need binders?
You don’t need any special binders to make these burger patties stick together. Simply combine the ground bison with your seasonings and form into 8-ounce balls. Does bison taste like beef?