For grass-fed tenderloin cuts of bison, “the cooking time should be short and fast,” recommends Pritikin Executive Chef Anthony Stewart. “Because the meat is grass fed and does not have any marble (fat pockets), searing is a good way of cooking it.
Fans of roasted bison love its sweet, rich flavor. We have plenty of fans right here at the Pritikin Longevity Center + Spa, where guests enjoy grass-fed, free-range bison entrees every Thursday night.
Our Penne Pasta in Fresh Herb Sauce is a tasty alternative to the white-flour, oil- and salt-drenched entrees found in many Italian restaurant in the U.S.