Game meat, bison, ground, raw

Ground bison cooks much like ground beef, working well in burgers, meatballs, chili and taco filling, but with a slightly sweeter, more mineral flavor and a leaner texture since bison generally carries less marbling. It cooks faster than beef and can dry out if taken past medium, so many cooks pull bison patties or crumbles off the heat a bit earlier than they would with beef, and some add a splash of broth or a bit of extra fat when browning it for chili to keep the finished dish moist. A cast-iron skillet or grill over moderate heat, rather than high heat, tends to give the most even result.

Buy ground bison fresh or frozen the same way you'd buy ground beef, keep it refrigerated and use within a couple of days, or thaw frozen packages in the fridge before cooking rather than at room temperature. Raw, it runs 223 calories and 18.7g protein per 100g, with protein at about 37% DV, making it a leaner option to build a meal's protein around, useful for anyone assembling a burger night or chili pot who wants a beef-style base with less fat. It also carries iron at 14% DV and 15.9g fat per 100g, a meaningful nutrient contribution from a single 85g (3oz) serving with no carbohydrate or sugar to account for.