Weight Loss Surgery Cookbook

192 Part II: Now You’re Cooking! Healthy and Hearty Dishes

Staying Lean with Venison

and Bison Meals

Home on the range in your own kitchen is where you can cook bison (also

called buffalo in the United States). Bison is becoming more popular with con-

sumers because of its sweet taste and low fat content. Unlike most beef cattle,

which are grain-fed, bison are usually grass- or pasture-fed, which means the

meat is lower in saturated fat and cholesterol. Grass-fed animals aren’t con-

fined or caged but allowed to roam about, and they’re generally free of antibi-

otics, pesticides, and hormones. (Note that bison may be fed grain and forage

just prior to processing.) And there’s no need to worry about bison becoming

extinct. Through careful breeding, bison numbers have returned.

Venison typically refers to meat from the deer family. Most venison eaten

at home comes from animals shot in the wild, but venison farms do exist.

Restaurants that have venison listed on their menus generally buy farmed

meat. If you haven’t tried it before, be prepared for its gamy taste, which

some people love.

Bison and venison are very lean, so they can be tough if cooked past medium.

Venison is easiest to digest if cooked to medium rare or medium, although to

be safe you may want to cook until it reaches an internal temperature of 155

degrees. Bison is leaner than beef, so to maintain its tenderness you need to

cook it low and slow to allow the juices to flow as it’s cooking.

Venison Chili

This quick chili is a family favorite. The flavors are just right, it’s not too spicy, and it

has plenty of protein. We add two kinds of beans to pump up the fiber.

Stage: Soft foods

Preparation time: 5 minutes

Cooking time: 20 minutes

Yield: 8 servings (^3 ⁄ 4 cup each)

1 pound ground venison

2 teaspoons chopped garlic

(^1) ⁄ 2 cup chopped onions
14 ounces no-salt-added tomato sauce
14 ounces no-salt-added diced tomatoes,
drained