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Roasted Bison with Velvety Pan Gravy
Photo by Thomas J. Story

Bison

The news: Bison used to come ground only―if you could find it at all. Now you can savor its subtle yet rich flavor in everything from steaks to roasts, available at well-stocked grocery stores.

Feel-good factors: It’s leaner than beef and usually grass-fed (which is better for the animal and, since you’re eating healthier meat, you too).

Ways to try it: Substitute it for beef in your favorite recipes, but reduce the cooking time and cook to rare or medium-rare. (Because bison is so lean, it cooks very quickly; fat slows down cooking.) Bison burgers, chilis, and steaks are all excellent.

Recipe:  Roast Bison with Velvety Pan Gravy

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