What could be better than a medium rare, succulent, perfectly seasoned piece of beef? A medium rare, succulent, perfectly seasoned piece of bison - that's what.
I don't know for sure when we started eating bison, probably when we lived in the condo and shopped at the seedy 24 hour IGA in Lakeview (I think it's finally morphed into a Sobey's). For some reason you could buy fresh bison there when no where else in Calgary seemed to carry it. Who knew?
Now-a-days though, I buy my bison from Glengary Bison out in Airdrie. Cynthia and Gary are great and you can buy direct at their farm, or have them deliver your order right into town. The bison is naturally raised, which is as close to organic as you can get without the certification and the flavor is amazing. Some of the other bison producers I've tried seem to have a gamier tasting product, but Glengary is right in the middle. You can tell it's not beef, but the taste won't overwhelm you either. The biggest difference between beef & bison for me is in the tenderloin. With beef it can be hard to find a tenderloin with a lot of flavor. It might be tender and melt in your mouth good, but at the same time leave your taste buds hoping for something more. Here's where I think that bison saves the day. It can have that same tenderness with a bolder meaty taste.
I pan seared this tenderloin roast and then finished it in the oven, served with a shallot and sherry reduction.