Bison backstrap?

[hawks33]

I have a bison backstrap from a half my dad and I purchased. Not really sure what I want to do with it, looking for suggestions. Anyone worked with one? Thought about butterfly and stuffing it, smoking it, roasting, etc

[Brotherman]

That works for me, when should I come over?

[kentrek]

Keep it simple...

Cut one inch thick....cover in olive or avocado oil...cover in corse salt...pepper...maybe garlic...top/bottom/sides

Let rest for a couple hours

Cook it as little as you can stomach....

Add fbomb house blend packet or coconut oil drizzle and let it soak up some juices

Eat...

Depending on quality of meat this has yielded the best flavors and seems the most nutritious...i have a pretty restrictive diet and my body craves this method more then I could ever describe

Good luck 

[hawks33]

Lol, thanks for the responses. Never done anything but roasts so far, figured I might check with the higher educated

[lastmk8]

Keep it simple...

Cut one inch thick....cover in olive or avocado oil...cover in corse salt...pepper...maybe garlic...top/bottom/sides

Let rest for a couple hours

Cook it as little as you can stomach....

Add fbomb house blend packet or coconut oil drizzle and let it soak up some juices

Eat...

Depending on quality of meat this has yielded the best flavors and seems the most nutritious...i have a pretty restrictive diet and my body craves this method more then I could ever describe

Good luck 

And that folks doesn't sound like it sucks!!!!  I like this thinking.

[WapitiTalk1]

Keep it simple...

Cut one inch thick....cover in olive or avocado oil...cover in corse salt...pepper...maybe garlic...top/bottom/sides

Let rest for a couple hours

Cook it as little as you can stomach....

Add fbomb house blend packet or coconut oil drizzle and let it soak up some juices

Eat...

Depending on quality of meat this has yielded the best flavors and seems the most nutritious...i have a pretty restrictive diet and my body craves this method more then I could ever describe

Good luck 

There ya go.  I'd add that when grilling, get the temp up to 500+ before you slap those puppies on the grill and do not overcook them, THAT is very important!   

[Karl Blanchard]

Keep it simple...

Cut one inch thick....cover in olive or avocado oil...cover in corse salt...pepper...maybe garlic...top/bottom/sides

Let rest for a couple hours

Cook it as little as you can stomach....

Add fbomb house blend packet or coconut oil drizzle and let it soak up some juices

Eat...

Depending on quality of meat this has yielded the best flavors and seems the most nutritious...i have a pretty restrictive diet and my body craves this method more then I could ever describe

Good luck 

this to a T! I do like to keep them in large chunks as well. Let rest and slice thin.

[Stein]

If it were me, I would involve some gorgonzola and a nice glass of red wine.  As long as you don't go beyond 125 degrees it should be excellent.

[carpsniperg2]

Like others have said keep it rare as you can eat it. I shot one last year and I usually cook elk/deer to around 140/145. Did that with this buffalo a few times and was to tough. If you are a well done guy bison doesn't work to well for steaks unless you join your dog chewing on raw hide bones

I just use johnnys/granulated garlic and onion powder.

[dwils233]

Keep it simple...

Cut one inch thick....cover in olive or avocado oil...cover in corse salt...pepper...maybe garlic...top/bottom/sides

Let rest for a couple hours

Cook it as little as you can stomach....

Add fbomb house blend packet or coconut oil drizzle and let it soak up some juices

Eat...

Depending on quality of meat this has yielded the best flavors and seems the most nutritious...i have a pretty restrictive diet and my body craves this method more then I could ever describe

Good luck 

There ya go.  I'd add that when grilling, get the temp up to 500+ before you slap those puppies on the grill and do not overcook them, THAT is very important!   

Ding ding, all the above, super high heat yields a nice crust and helps seal in the juices