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Médaillon de bison
Médaillon de bison
Médaillon de bison
Médaillon de bison
$143.00

Bison medallion

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Only left in stock

Bison medallion

-2 kg box (approximately 12 frozen and vacuum-sealed medallions)

Desire for change? Why not try our premium bison medallion instead of your usual beef? We have great confidence that you will love this discovery and that it will even become a recurring option for gourmet meals at home.

Bison meat is often compared to beef in terms of texture and taste, but it differs in its lower calorie intake (25% fewer calories than its counterparts beef and pork). In addition, contrary to what one might believe and thanks to its lean nature, it does not taste like game.

Our bison medallions are cut to 1-1.25 inches thick and are a bright red when raw. They offer ease and elegance whether you cook them on the grill or on the stove and are best enjoyed when served rare or medium to maintain their taste and juicy finish. Also, because bison is so lean, it requires much less cooking time than beef, so it is very important to monitor its cooking to avoid overcooking it.

If you want to serve your bison medallions in steak format, accompany them with pasta, potatoes, a fresh salad that vibrates with life or even good fresh vegetables. Another option is to serve them with shrimp, scallops or langoustines for a complete surf and turf meal. And, since bison medallion is usually eaten rare or medium-rare, it has the perfect quality for tataki or tartare. Gourmet discoveries are waiting for you!

Each box contains approximately 12 individual vacuum-sealed pieces of meat for a total of 2 kg.

Cooking mode

Thaw before cooking, either the day before in the refrigerator or in cold water for 30 to 35 minutes. 

Cooking in a pan: Heat the oil or butter for a few minutes over medium-high heat and cook the medallions on each side for 6 to 8 minutes (rare cooking) or longer depending on the desired doneness.

Suggestions:

Before cooking: it is recommended that the meat be at room temperature; Using paper towels, tap excess juice from meat before cooking.

After cooking: leave to rest for 10-15 minutes covered for juicier meat.

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