Bison would work well, but being a leaner meat, I would consider adding some beef fat. Grind in a tablespoon (15 g) with your bison to keep the lush texture.
Ground bison? Fully agreed. Whole muscle cuts are best enjoyed rare to medium-rare at most, as they remain tender and flavorful. When braised, bison does well even without added fat, thanks to the slow-cooking process. Just some observations.
I understand. For my clients, I get them out of commodity meat and into a program of small farm, no hormone meats. It helps all of the guests enjoy a healthier product that tastes better, even of they are paying more. They all find it is worth the slightly higher costs. I have been told everywhere.
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