Pressure-cooked bison tails

2021-08-31

A new kitcheneering experiment, something I never cooked before.

Unlike oxtail, the bison tails come skinned whole. I was forced to make some cuts, because I might not have been able to fit them in the pot when whole. These 2 tails were mid-sized at 3 lbs. for the 2. Packages go up to 5 lbs.

I also added the smallest tongue of the package, barely 1 1/2 lbs. I've never seen one that small, not even for beef. They must cull some very young animals at that ranch.

Bison tail and tongue do taste different than cattle, not a flavor that I can define easily other than darker, wilder... People who go hunting will probably know what I mean.

I had only ever cooked oxtail before, and those are always cut up between each vertebra. Cooking these in larger pieces of several vertebrae gives long-fiber meat, very similar to brisket and/or skirt steak. Very tender though, with the meat literally falling off the bones. I've boiled oxtail many times, but never have seen such clean bones from that.

INGREDIENTS

This is what you need for 3-4 servings:

2 bison tails, 3-4 lbs.
(1 very small tongue)
S&P, seasoning
fry-cut potatoes
oriental stir-fry vegetable mix

Pic1: bison tongue and tail, steamed veggies

Directions

2021-08-26

Pic2: https://rockriverbison.com/
Pic3: bison tongue, tail, roast
Pic4: bison chuck tender

Order frozen bison online, or pick it up at the ranch if you live nearby.

2021-08-31

Pic2: 2 bison tails
Pic3: cut to size
Pic4: in pressure cooker

Unwrap the tails.
Cut to size so they can fit in the pot.

Pic5: seasoning
Pic6: water
Pic7: onion + bison tongue

Season to taste.
Add water to mostly cover the meat, but do not fill a pressure cooker more than halfway.

Pic8: cooked
Pic9: tongue, peeled
Pic10: sliced

Cook for 45-60 minutes after reaching 15 psi, depending on the thickness/size of the meat.
This very tiny tongue would have been ready at 45 minutes, it seems. The meat was firmer and tasted better than the bigger tongue for 90 minutes last time.

Pic11-13: served

Serve and enjoy.

Pic14-16: served

The tail pieces had darker meat than oxtail and the muscle fibers were much longer.
This would have been good for tacos. Maybe next time.
Cooking 60 minutes @ 15 psi made the meat very tender and it literally fell off the bone with minimal effort, leaving clean bones only.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org