How to: Cook Game Meat – Bison

Wild meats are not only leaner than their farm-raised counterparts, they are far more flavourful, and just as versatile. Here’s what you need to know to begin your foray in wild meat cuisine, according to Oliver & Bonacini Executive Chef (and former head chef at Canoe), Anthony Walsh.

Bison (B. bison bison)
Choice cuts: Rib-eye, short ribs, cheeks

Prep:
1. Rub
Rib-eye is ideal for barbeque season. Prepare it with a maple-black pepper rub first, which is a combination of maple, salt, aromatic herbs and spices and dried mushrooms. Rub that in vigorously a good half-hour before cooking.

2. Temper
The key to the best bison grilling is ensuring that the rib-eye has tempered—that is has been allowed to sit at least half an hour at room temperature.

3. Fire
The best grilling fire comes from hardwood.