Charcuterie Corner: At Home on the Range, or Oven, With Bison

It is estimated that before the Europeans arrived on this continent, somewhere between 30 and 70 million bison, or buffalo, roamed the vast central plains from the northernmost Mexican states well up into Canada. They are thought to have traveled in herds ranging from 50 to 500,000 head. Subsequently, they were hunted and slaughtered by white men for sport, amusement, and profit, but mostly, as our history books rarely let on, to deprive the Native Americans of their primary source of food. Up until then, the bison provided an endless supply of sustenance for many of the native tribes, as well as raw materials for clothing, shelter (the hides were used for tepees), and all sorts of tools and implements. Within a relatively short time, the vast herds of the majestic animals were reduced almost to extinction. Estimates say that by the late 1800s, there were fewer than 1,000 bison in all of North America, an ecological devastation representing one of the darkest episodes in our history. As an added affront to the indigenous peoples, the bison were slaughtered mainly for their tongues, humps, and marrow, all of which were considered delicacies, with the rest of the carcasses often left to rot in the open fields.

The true name of these noble creatures is bison (Bison bison), but because they were mistakenly identified by early settlers, the name "buffalo" has been linked to them ever since, and today, the names are considered to be interchangeable. Thanks to conservation efforts that began around the turn of the 20th century, bison herds today number in excess of 350,000, and are growing every year. Therefore, the regal animals are no longer considered an endangered species.

The modern commercial bison business in the United States began during the late 1960s, but didn't really gain much momentum until the late 1980s. Bison meat first became popular in the natural foods arena as people were seeking more sustainable, and arguably healthier, alternatives to red meat. Interest increased in the 1990s as consumers began to take notice of the type of fat in their diets and also as concerns rose over the standard use of growth hormones and antibiotics in large-scale beef production. Restaurant chefs added bison to their menus in many regions of the country, and it has moved from novelty to haut cuisine in a relatively short time. According to New Grass Bison Company of Kansas City, Kan., consumption of bison meat doubled between 2000 and 2004 (carefully managed, commercial bison operations under federal inspection slaughtered 30,000 bison in 2004).

From a nutritional standpoint, bison is much closer to chicken in many ways than to beef. It is very low in fat and calories, and high in iron, protein, Omega 3 fatty acids, and Vitamin E. It is also very low in saturated fats (0.91 g vs. 4.63 g in 90% lean beef). Reader's Digest