Grilled Bison Recipe – GEORY KAVKAZ

🛠 Ingredients (Serves 6–8)

• 2–3 kg bison meat (large steaks or roast cut into thick chunks)
• Water, enough to cover in pot
• Coarse salt and black pepper, to taste
• 2–3 tbsp vegetable oil or rendered fat
• Optional aromatics:
  • Garlic cloves
  • Fresh herbs (rosemary, thyme)

🔪 Instructions

1. Boil the Bison

1. Place bison chunks in a large pot; fill with water until just covering meat.
2. Bring to a boil; skim off any foam that appears.
3. Reduce heat to a gentle simmer; cook for 1–1.5 hours, or until the meat shows the first signs of tenderness (not fully falling apart).
4. Carefully drain and rest meat; reserve cooking broth if desired.

2. Season & Marinate

1. Pat meat dry with paper towels.
2. Season generously with coarse salt and cracked black pepper.
3. Optionally rub with minced garlic and chopped herbs.
4. Let rest 15–20 minutes at room temperature to absorb seasoning.

3. Preheat the Grill

1. Heat charcoal or wood fire until glowing embers form.
2. Arrange for medium-high heat with even coverage.

4. Grill the Bison

1. Lightly brush meat with oil or fat.
2. Place on grill over embers.
3. Cook for 4–6 minutes per side, turning once or twice to get an even sear and grill marks.
4. Aim for a crispy, well‑browned crust and juicy interior.

5. Rest & Serve

1. Transfer meat to a cutting board; tent with foil.
2. Let rest 10 minutes to let juices redistribute.
3. Slice into serving pieces.
4. Serve hot, optionally alongside grilled vegetables or dipping sauces.

✅ Tips & Variations

• Parboil step: Tenderizes tough bison before quick grilling—a rustic shortcut.
• Meat cuts: Choose thick steaks or roasts. Avoid overly lean cuts that overcook easily.
• Seasoning: Simple salt & pepper highlight bison’s natural flavor; herbs add aroma.
• Grill heat: Embers should be hot but not flaming, to prevent burning.
• Resting: Essential to maintain juiciness and tenderness.