Cc #[2]

Make jerky and dip in lard like the dene do in the far north;) I learned this from two sisters from gwich'in — although you can probably do without the lard;)

SOUS VIDE THEN A QUICK SEAR. GREAT WAY TO COOK LEANER CUTS WITHOUT THEM TURNING TOUGH. 👌🏼

Do you do the reverse sear? That might work pretty well. Disclosure: not a regular bison cook.

I always cook bison on low-med heat and cook it slow, otherwise I over cook it. It’s soo lean that I have to cook it slow. Having said that, I’m a terrible cook so maybe I’m not the best to give advice!

Oooooh ooooh oooooh - sous vide!! 2 hrs at 130F then sear both sides to finish.