So, I bought a pound and a quarter of ground Bison and decided: it's burger time. A couple of days before I prepared the burgers I had eaten a Burger King Stuffed Jalapeño & Cheddar Steakhouse Burger. That burger honestly had far too short of a life, as did the Buck Double, but now they offer the Stackers, which are cool. But I still prefer the $1
I decided that I was going to stuff the bison with a mixture of mild cheddar cubes and torn swiss slices, mostly out of necessity. Not wanting to mask the flavor of a new meat, I simply sprinkled some paprika, black pepper and kosher salt on the meat with the cheese. I really wanted to appreciate the meat, rather than the spicing, since I'd never had it before.
So, while I worked on the onions and mushrooms I boiled the potatoes and soon whipped them.
The gravy was literally just a roux of flour and milk, chicken broth, salt and pepper. I brought it to a boil and within five minutes it was totally ready for serving. What a fast gravy. So, I plated the meal for my girlfriend and was started a gastronomical journey into bison. We weren't too impressed with it. It didn't taste all that different than beef, the only thing that was really different was its texture. It definitely felt a little leaner and didn't give off as much grease. To me, it wasn't worth the price jump. The potatoes were great, though. Extremely fluffy and creamy. The gravy was a bit heavy feeling and cooled down into a rather thick concoction, in retrospect, a bit too much flour. All in all, a good meal.
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