how to cook bison medallions

2 min read 13-01-2025

Bison medallions offer a lean, flavorful alternative to beef. Their rich, earthy taste makes them a culinary gem. However, their lean nature requires careful cooking to avoid dryness. This guide will walk you through achieving perfectly cooked bison medallions, every time.

Choosing and Preparing Your Bison Medallions

Before you even think about cooking, selecting high-quality bison is key. Look for medallions that are dark red in color, with good marbling. Avoid any that appear dry or pale.

Preparing the Medallions:

Pat them dry: Use paper towels to thoroughly dry the medallions. Excess moisture hinders browning.
Season generously: Salt and freshly ground black pepper are your best friends. Season at least 30 minutes before cooking; this allows the flavors to penetrate. Consider adding other seasonings like garlic powder, onion powder, or paprika.
Room temperature: Bring the medallions to room temperature (about 30 minutes before cooking). This ensures even cooking.

Cooking Methods for Bison Medallions

Several methods yield delicious results; the best choice depends on your preference and equipment.

Pan-Seared Bison Medallions

This method delivers a beautiful sear and tender interior.

High heat: Heat a heavy-bottomed skillet (cast iron is ideal) over high heat. Add a high-smoke-point oil, such as avocado or grapeseed oil.
Sear: Add the medallions and sear for 2-3 minutes per side, until a deep brown crust forms. Don't overcrowd the pan; work in batches if necessary.
Reduce heat: Once seared, reduce heat to medium and continue cooking to your desired doneness (see doneness guide below).
Rest: Remove the medallions from the pan and let them rest for 5-7 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful medallion.

Grilled Bison Medallions

Grilling imparts a smoky flavor.

Preheat grill: Preheat your grill to medium-high heat. Clean the grates thoroughly.
Grill: Grill the medallions for 2-3 minutes per side, until a nice sear develops.
Continue cooking: Reduce heat to medium and continue grilling until the desired doneness is reached.
Rest: Remove from the grill and let rest for 5-7 minutes.

Broiled Bison Medallions

Broiling is a quick and easy method.

Preheat broiler: Preheat your broiler.
Broil: Place the medallions on a broiler pan and broil for 2-3 minutes per side, until seared.
Continue cooking: Move the pan further from the broiler to reduce heat, and continue cooking until desired doneness.
Rest: Remove and let rest for 5-7 minutes.

Checking for Doneness

Bison cooks quickly. Use a meat thermometer for accurate results.

Rare: 125-130°F (52-54°C) Deep red center
Medium-rare: 130-135°F (54-57°C) Pink center
Medium: 135-140°F (57-60°C) Light pink center
Medium-well: 140-145°F (60-63°C) Very little pink
Well-done: 145°F+ (63°C+) Brown throughout

Important Note: Because bison is lean, it's best to avoid overcooking. Overcooked bison will be dry and tough.

Serving Suggestions

Bison medallions pair well with a variety of sides. Consider:

Roasted vegetables (such as asparagus, Brussels sprouts, or carrots)
Mashed potatoes or sweet potatoes
Wild rice pilaf
A simple salad with a vinaigrette dressing

Conclusion

Cooking bison medallions might seem intimidating, but with the right technique and attention to detail, you can achieve perfectly cooked, delicious results. Remember to choose high-quality bison, season generously, use a meat thermometer, and let the medallions rest before serving. Enjoy!