yummy!
I’ve had bison burgers often enough, and have had a buffalo ribeye once, and it was very good. I never realized just how good this stuff was for me . I’ll definitely be picking up some buffalo meat to cook at home. I’ve only had this meat at restaurants before.

University Update – Cholesterol – A Healthier Option?

[...] West Nile Virus Contact the Webmaster Link to Article cholesterol A Healthier Option? » Posted at Jesus Creed on Tuesday, July 31, 2007 Kris, my dear wife, is a hawk when it comes to healthier foods … ? FDA stats: Meat Fat Calories Cholesterol Sat Fat Protein Iron ????? 2.42 g 143 kcal 82 mg 0.91 View Original Article » [...]

It is yummy and I’m told that if you mix a little olive oil into the ground meat it holds the moisture a little better. I have not actually tried this myself … just passing on a tip.

Ostrich is even tastier & healthy too! There are many local farms here in the ‘burbs.
‘Course if you were in Africa, I’d recommend crocidile. (For real!)

sonja,
I drizzled a very small amount of olive oil on the burger and I think it helped.

Hey!
I had a buffalo burger some years ago and thought it was much nicer than beef. If you get a chance to try moose meat, it is also nice and lean and I’d take it over beef any day.

Venison (deer meat) is what we eat out here in Iowa. They ruin the farmer’s fields by consuming acres of cropss and they cause thousands of car accidents each year when they wander in front of cars. My wife even had one hit the side of our van one time. They are big pests, but good eating.

Tom,
In Chicago we call that roadkill.

I really hate to say this, but a buddy of mine, actually has picked a recently deceased Bambi off the side of the road (with the county sheriff’s permission) and chopped it up for deer steaks and bologna.

I’m a vegetarian for environmental reasons, and although I think it is great to be searching for the healthiest food I am weary of people turning to bison as a source of meat. They are healthy because right now most bison are free-range. Beef would be as healthy is they were allowed to grow naturally and graze instead of being raised in a more industrial way and fattened up quickly using grain and corn. Unfortunately if people catch on that bison are a healthy source of meat and demand for them increases industries may begin raising bison as they do cattle and bison will cease to be the healthy meat-choice they are today. See the problem?
Thanks!

Bison steaks are good as well. We bought a couple of medallions not long ago and they were great in a marinade & grilled.

Tom Hein,
There is, or used to be, a charity somewhere out west (Montana I think?) that does that to provide fresh meat from accidents to people in need.

I love buffalo, but it’s not cheap. Fortunately, here in Houston there are a few restaurants that serve it, making it a little more economical.

Fortunately here in the Northwest we have restuarants and plenty of meat markets that sell bison and elk. It’s a toss-up between a bison or elk burger. Gorging on bison and elk are the only reason Lewis and Clark made it to the coast. Although according to Stephen Ambrose the mosquito almost did them in.

Maria, #10,
Thank you for your comment–it is timely.
Scot,
Yes, Bison/Buffalo is good…but Maria is correct when she states that it is good because Bison is grass fed. I challenge you to get some totally grass-fed beef and see if it is not the most amazing thing. I order it on-line and have it shipped frozen from: mesquiteorganicbeef.com
But that doesn’t mean that we have beef every day, because we don’t. But I would put organic, grass-fed beef back on the menu because it has some amazing nutrients that our brain need…and it is low-fat because it is the grain feed that makes most beef fat! Cattle were not meant to eat grain…it changes the makeup of the protein (both for the meat and for the dairy products…but don’t get me started on raw, grass-fed milk 8) )
I actually prefer beef to bison–a little milder flavor–but they are both better than any other red meat out there!
Have Kris check out Sally Fallon’s book “Nourishing Traditions” if she’s on the look-out for the skinny on good nutrition: http://www.westonaprice.org/bookreviews/nourishing_traditions.html
Blessings

…one more thing. Yes, wild game is also good, for the same reason: they eat like they’re supposed to, not fattened up on a farm/feed lot!
Eating “low” on the food chain is considered important, and these grass-fed animals fit the bill.
And Scot, beware of any and all “farm” fish–I hear that all Atlantic Salmon are farmed (the “wild” version is extinct)…that leave you with Alaskan or NW Salmon…but you will have to compete with the sea lions here on the Columbia River

I second what Peggy said. Get yourself some grass-fed beef. The nutrient properties are amazing. We buy a half a steer at a time, and we’ll never go back to grain-fed beef.

Try wild Copper River Salmon. It is the best. Julie and I try to have it at least once very two weeks. Even better is to catch the salmon in the Copper River, gut it, fillet it, and cook over an open camp fire. I have a very good friend who did just that

John, there is nothing better than fresh salmon cooked over an open camp fire…yummm…

Bison stew. This was my son’s request for his birthday dinner. Cut meat into chunks, dredge in seasoned flour, sear in a little olive oil, add broth and vegetables and season to taste (include a little sage). You don’t have to cook it all day; when the vegetables are done, it’s done. Thicken it more if you want.
We have a local bison ranch, so we know what they eat and exactly how fresh they are. We also have local grass-fed beef. Yup, it’s pricey- and as people above have said, very much worth it. We’re eating red meat less often and in smaller portions- can’t quit it entirely, my husband would leave -but when we do, it’s usually the local grass-fed beef.
I’ve had both venison and elk. Elk is much tastier to my palate…
One of my fondest childhood memories is of my dad coming home, after fishing on a summer Saturday afternoon with my uncle, with some fresh Montana trout for my mom to cook us for dinner. I’d put that up against your salmon, Peggy
Dana

Ah, Dana…who can compete with a fondest childhood memory 8)
I have some childhood memories of fresh caught walleyed trout from Lake Gogebic in the Upper Peninsula of Michigan that I can still smell…
I’m trying not to be envious of your local sources of grass-fed cattle

Peggy,
Walleyes are not trout – but are great. I hope to catch some on vacation next week.

RJS,
…I guess that proves my point about fond childhood memories, eh? I didn’t catch them…just ate them…and believed what I heard others tell about them! So, what are they???
Have a wonderful vacation!

It is a large perch-like fish native to Canada and the Northern US (certainly MN where I usually fish, and the the MI UP). A tasty fish – not too “fishy”.

RJS,
Yes, perch. Big ones. Nothing like fishing for them with a jig and “minner” as they say. They gum that bait, start moving with it, and then slam, you’ve got it. Great eating when fresh.

A couple of summers ago I took my then 6 year old grandson, Ben, fishing at an inland lake just outside Grand Rapids, MI. We caught some perch and a friend who lived on the lake filleted them for us. We brought the fillets home, breaded them in corn meal and pan fried them. YUMMY!! Ben was then, pardon the pun, hooked on fishing.

RJS and Scot,
Thanks for the info…perch…I’m trying to think if that sounds familiar–but I am not the fisherman. And I loved them particularly because they were not too “fishy”.
John,
Corn meal and pan-fried–that’s exactly how they used to cook those huge walleyed perch. Yummy, indeed. By the way, I grew up in Grand Rapids…which lake did you fish?

Peggy,
It was Murray Lake off of Cannonsburg Rd going toward Lowell.
All,
If you love fishing, you’ll really enjoy David Duncan’s novel THE RIVER WHY.

I’m sitting here eating Kraft Mac & Cheese while reading this, and feeling very convicted. This is what happens when one doesn’t grocery shop often enough…