FREE SHIPPING OVER $250

Cooking Bison Sous Vide

Older Post
Newer Post

15 comments

  • 3 pound tip roast. Dry rub of garlic, S&P, rosemary, thyme, onion powder.
    Overnight in fridge.
    Pre seared in hot pan in ghee & grapeseed oil. Vacuum sealed 133 degrees for 17 hours. Perfect medium rare. Absolutely delicious. Used my Joule.

    Alana Marinello
  • Randy, I had the same issue with the tri tip, I’ve started and had better luck searing before the sous vide… My family actually prefers when I slice it very thin with an electric knife and throw it back in the sous vide with Ajus to keep it at serving temp. Then serve on a yeast roll with cheese and horseradish.

    Chip Ikerd
  • We received the roast in a monthly order, and I was SO excited to see that you chose to Sous vide, as that’s how we end up cooking most of our bison steaks. We love how it cooks it to the perfect temperature and color, even for the thickest steaks. We followed your suggestion and cooked for 12 hours (but actually ended up keeping it in for about 16 in order to align with dinner time) at 130 degrees. PERFECTION. Juicy, flavorful, and so easy. We also have the Anova, and it’s been one of our favorite kitchen tools.

    Melanie McMillan
  • I did a 1 1/2 lb bison tri tip that had a dry rub. 7 hrs. @ 130 degrees. Came out perfect med. rare
    but was somewhat dry? Any suggestions?

    Randy Thomsen
  • This is a really helpful thread – I was on the fence about buying bison as I have never cooked it before and wondered about sous vide then flash grilling steaks. A recipe post on steak cooking times/ideas would be uber helpful, but for the interim, Laura’s post from Jan 2018 above is helpful. Something on optimal internal temp considering finishing (either high heat pan fry or grilling) would be even better.

    Katherine
  • I don’t like meats to lose their texture. As tender as your bison is, I go to the temperature I want the item to reach and use the shorter cooking time recommended for the same cut of beef. I like Amazing Food Made Easy cooking ruler, as well as the cookbook. If you haven’t used the ruler you can see instructions at AFMEasy.com/SVThick. They have made my sous vide life much easier. BTW – They’re not paying me!

    Priscilla Old
  • A couple of comments here after reading the others again…

    collagen and connective tissue starts to dissolve as you approach 155º+.
    Cooking at say, 120º won’t do much, and as much as I can remember at this moment, stretching out your cook time to say, 3 days, wouldn’t do any more because it’s still at 120º. That’s the point of sous vide. You maintain a certain temperature and the food will remain static.

    I think too that you still want to let the meat rest because what that does is allow the juices to flow back into the tissue, so you don’t lose it all on the cutting board.

    I did come across this site which might be helpful: http://www.scienceofcooking.com/meat/slow_cooking1.htm

    I’ll also state that I could be totally wrong about all of this. ;-)

    Julian
  • I forgot about the time issue so I have the feeling this bison roast won’t be ready in 3.5 hours, and I don’t remember the weight (packaging is gone). I’m doing it at 133º with the Anova wand. I may have to go quick and cheap and just serve ravioli instead.

    Julian
  • Hi Jill,

    I’m very interested to see what other sous vide recommendations you come up with, I’ve been experimenting with bison with great success. Most recently, I knocked it out of the park with your 5oz and 8oz filets as well as a skirt steak and bone-in ribeye. A couple of things I’ve found:

    Meat doesn’t need to rest after sous vide; resting is traditionally to even out the temperature gradient but sous vide cooks to an even temperature eliminating the need to rest even after searing (this is debatable, try it both ways for us and report back!)

    Lower temperatures for longer worked well on the different cuts across the board; I’d try 131 for 24 hours for a roast like this

    Use a mild-flavored, heat-tolerant oil to pan sear (I prefer grapeseed oil and also live in an apartment where grilling isn’t an option); The oil on very high heat should drop your searing time to 1-2 minutes per side keeping the meat on the rare side but with a nice crust

    I’ve cooked with the Anova and Joule and like each of them for different reasons. The Anova is larger, a little louder, but is easier to use in terms of setting the temperature. The Joule is smaller, a little quieter, but you need to use the app which I really like (they have some great recipes!) though I can see why some people aren’t fans.

    Thank you for all that you do and keep the recipes coming! :)

    Jessie
  • Jill,

    Just wanted to chime in on sous vide as well. I have two different “sticks” an Anova and now a Joule as well. Funny that I found this post today as I was standing with a 3# roast in hand last week trying to decide if I should try it souse vide or my usual hi/low oven method. Oven won out and after reading this Im happy I have more info to go on the next time.

    I’ve used the Sous Vide method for bison steaks and you can’t go wrong no matter how thick or thin.
    I set my Joule for the outcome temp, usually around 135/137 for medium rare, anytime from an hour or more depending on time frame I need dinner on the table, then a fast sear on the grill or in a rippin hot pan, few minutes to rest and they are perfectly cooked and awesome every time!

    Another awesome thing about the Sous Vide method…reheating!
    I often cook not knowing how many will actually make it to dinner, so not unusual to have to freeze half a roast or some steaks because of the crazy schedules here. You can heat it through to the temperature you like, even medium rare, and not have anything overcooked!

    As Gene said above, check out ChefSteps for tons of helpful hint on how to use this method to its fullest.

    Bon appétit,
    Laura

    Laura
  • Jill, For thanksgiving this year we took a 3# bison round roast and Sous Vide prepared it for 12 hours @ 137 degrees for a perfect medium rare. After removing from water bath, I seasoned & browned the roast in a cast iron skillet. Finally I sliced it thin and plattered ready to be served horseradish sauce on the side. It looked and tasted absolutely amazing. In fact, my wife and I agree this was our all time favorite thanksgiving meal. Yesterday I showed a picture of the sliced roast to your sister Susan at Gilbert House Resturaunt and she was blown away by how awesome it looked.

    Scott
  • I will try this method also. Jill thanks for posting all this information. I am going to try it with a Prime Rib which I am hoping I won’t ruin. What plastic bag did you use? I think I will use the lower temperature suggested by Jerry. Happy holidays

    Carolyn
  • Jerry & Gene – Thank you for the information. I will take both of your recommendations and see how it goes. Thanks for the tips!
    jill

    jill / Wild Idea Buffalo Co.
  • Jill,
    Check out chefsteps.com and their immersion circulator “joule”.
    You might be pleasantly surprised. I avoided buying one for all the same reasons as you.
    This little “stick” is amazing.
    gene

    gene hughes
  • Much longer time – 24-48 hrs and a temperature of 134 – 138 deg F. Lower temp WILL dissolve the collagen and make a very tender roast. Tougher cuts like brisket need the longer time and more tender roasts need the shorter time. Never dries out and the outcome is the best you can do with bison. Sear after cooking with flame. Tender steaks need only 2 hr.

    Jerry Lowry

Leave a comment

Please note, comments must be approved before they are published

Close (esc)

Popup

Use this popup to embed a mailing list sign up form. Alternatively use it as a simple call to action with a link to a product or a page.

Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.

Search

Your cart is currently empty.
Shop now