Just as I was leaving, passing the most adorable black pigs I've ever laid eyes on, I overheard him say some bison burger would be available at our local market. This morning I was pleased to be the first customer of a very limited amount of bison burger - and when it was gone, it would be 8 months before any more was available.
I was told bison is best very fresh, cooked quickly on high heat, and removed from the heat while it was still rare. Let sit, sprinkle with salt and pepper, and bite in. A very bright taste, and while there was some fat in the grind, it's a small amount compared to beef. Love at first taste.
What's to like about it besides the taste? Knowing it spent the summer not two miles away in a beautiful pasture, and really, that's what buying local is all about.
I made slider size burgers, just a handful of bison burger, salt and pepper, seared on both sides quickly in a saute pan with a little unsalted butter and olive oil, and removed off heat to sit briefly before plating. Rare is good with these burgers.
For a fancier version, I cut a round of bread ( lacking slider buns), drizzled a little homemade ranch dressing on top of the bread, added lettuce and a little chopped sweet red pepper.