A Dutch Oven garlic rosemary Bison tenderloin is one of our favorite dishes to cook up when we’re out camping. My husband and I love cooking over a campfire or on a portable stove is just part of the fun. There’s just something about a meal outdoors that make it taste better.
When we’re planning our outdoor cooking menu, Dutch Oven garlic rosemary Bison tenderloin is always one of my favorites. The combination of bison, garlic, and rosemary is just perfect. And let’s be real, there’s something impressive about serving up a beautifully cooked tenderloin to your friends and family. Especially so when you’re miles from the nearest restaurant.
The Dutch Oven garlic rosemary Bison tenderloin outdoors is easy to prepare. We’ve cooked this dish in some pretty remote locations. When we’re cooking Dutch Oven garlic rosemary Bison tenderloin, we like to keep things simple. We’ll often prep the ingredients ahead of time, so all we have to do is toss everything in the Dutch Oven and let it cook.
In this post, I’ll be sharing our favorite recipe for Dutch Oven garlic rosemary Bison tenderloin, along with some tips and tricks for cooking it to perfection in the great outdoors. Whether you’re a seasoned camper or just starting out, I hope you’ll find some inspiration in these pages.
Cooking Instructions For the Dutch Oven Garlic Rosemary Bison Tenderloin
- The first step of making the Dutch Oven garlic rosemary Bison tenderloin is to start your fire or charcoals. You will using them for the Dutch Oven garlic rosemary Bison tenderloin, so you will want to make sure you have plenty on hand.
- If using embers, get a large fire going using (preferably) hardwood and let it slowly burn down. This process from start to finish can take upwards of an hour.
- If using charcoals, fill a large chimney starter and light. This process will take approximately 20 minutes to get all the coals hot and ready. You will likely want to have some charcoals available in reserve.
- Add a flat fire great on top of the embers for cooking
- Marinade
- In a bowl, mix together all the ingredients for the marinade and pour into a food safe bag or bowl. Lightly score the outside of your ribeyes so the marinade penetrates deeper, then place the steaks in the marinade. Seal and place in the fridge to marinate for minimum 4 hours overnight is better.
- Tenderloin
- Measure out 1/4 cup of olive oil and mix it with chopped garlic, rosemary, salt, and pepper in a small bowl.
- Coat the bison with the rub, being sure to cover all surfaces. Place the meat in a bag made of plastic. Make sure to marinate the meat overnight in the refrigerator.
- Remove the bison from the refrigerator and allow it to rest at room temperature for half an hour. Using a brush, remove as much marinade as possible.
- In a 12 inch Dutch oven, heat the oil over medium-high heat. Toss in the other two tablespoons of oil and cook until it starts to sizzle. After the bison has browned on one side, add it to the pan. Time required: around 10 minutes.
- Roast, uncovered, for 40–45 minutes at 400°F (or until a thermometer reads 135°F), or until done. For a 400°F Dutch oven you will usually need 19 charcoal briquettes on top and 10 on the bottom.
Once transferred to a board, allow to rest for fifteen minutes before to serving. - For a 400°F Dutch oven you will usually need 19 charcoal briquettes on top and 10 on the bottom.
- Thinly slice the meat and serve.
Ingredients
Marinade
garlic
cajun blackening seasoning
soy sauce, low sodium
honey
bourbon
Tenderloin
olive oil
garlic
rosemary
kosher salt
pepper
bison
5 Reasons I Love the Dutch Oven Garlic Rosemary Bison Tenderloin
1. It is delicious
If you like meat, you will like Bison. People describe Bison meat as tasting comparable to beef but richer and somewhat sweeter. However, because bison is so thin, it is crucial not to overcook it. Bison should not be cooked beyond medium. Of course, if you use ground Bison, this isn’t an issue.
Some people are afraid that Bison will have a gamey flavor comparable to venison; however, I have never found this to be the case. Bison, in my opinion, tastes better than any meat I’ve ever tasted. Bison meat is denser, richer in flavor, and more satisfying than beef, in my opinion.
2. Lean Protein
Food guidelines advocate bison as a lean protein alongside skinless chicken breast and other wild game meats, and for good reason. 100g of lean bison contains just 2.42g of fat, compared to 8.09g in lean beef and 9.66g in lean pig. The same 100g of bison contains just 82mg of cholesterol, compared to 86mg in the same quantity of lean beef, pig, and chicken. If you want to keep things lean and clean, Bison is an excellent choice. Figures sourced from the Canadian Bison Association website.
3. Lot’s of the Good Stuff Inside
In addition to being lean as well as low in cholesterol, bison is high in iron (3.42mg per 100g lean meat compared to 2.99mg in beef, 1.1mg in pork, 0.6mg in chicken, and.34mg in salmon), vitamin B12, B6, Niacin, and Zinc. Bison’s high iron content makes it an ideal choice for both men and women who suffer from anemia. In 2018, Thehealthy.com (part of Reader’s Digest) identified bison as one of the 13 Superfoods Every Healthy Woman Needs in Her Diet because women are more susceptible to anemia, and bison delivers a high iron, low-fat choice to help address this issue.
Bison are raised without growth stimulants or hormones and are not regularly fed antibiotics.
4. It’s Sustainable
Bison are raised sustainably, contributing to the land’s development and biodiversity rather than depleting it. Because practically all of a bison’s nutritional demands can be supplied by *feeding on native perennial plants that grow natively in Canada, there is no need to overfertilize the soil. These grassland ecosystems would often be exploited for monoculture cultivation, such as grain or soybeans. Some monoculture farms have even been turned into more biodiverse bison grazing areas.
Raising a bison cow and her young requires between four and sixteen hectares of grazing space. However, bison live on, consume, and fertilize these enormous grasslands. Compare this to other commercial farming approaches that confine animals to limited quarters and raise their feed on monoculture farms. To be sustainable, these monoculture agricultural processes require a lot of acreage and artificial fertilizers. Of course, the feed must be moved from the farm to the animals.
5. You Already Know What To Do With It
One might be telling yourself, “This seems wonderful, but what do I do with it?” That is an excellent question. But here’s the thing: You are already aware of what to do with it. Let me ask you something: Have you ever cooked beef? If you said yes, you have your answer. You may make the same dishes you’ve always used; just substitute Bison for the protein. It is that easy.
Bison, The Meat of The Future.
Nutritional Facts for Meat Groups
I’ve been cooking with bison for more than a decade, at private dinners, and at home, and I’ve always liked it. An observation that has impressed me over the years is that bison ought to be more widely recognized than it is, and I believe it is about to be. I believe that as consumers seek for more sustainable meals and leaner meats, bison will gain appeal. There is a growing trend, and for good cause, of eating higher quality meat in lesser quantities. Bison, with its high caloric density and unquestionable quality, is the ideal protein for this future dietary standard.
If you’ve ever spotted Bison at the grocery store, thought about it, but then passed it up because you didn’t know what to do with it or how it would taste, I hope this has given you a reason to reconsider. I hope you try it because I am convinced that you will be pleased with the results.
Grass-fed, regenerative bison meat is superior in flavor, protein content, and nutritional density. Bison is a lean, soft, naturally tasty meat with a deeper taste profile and darker color than beef. Bison meat, unlike that of other exotic species, lacks a “gamey” or wild flavor and is typically thought to be sweeter. Bison meat is interchangeable in almost any red meat dish.
Bison steaks cook around 1/3 faster than beef steaks due to their thinner nature. Bison steaks are best cooked medium-rare (135°F)/medium (145°F) to keep the meat’s moisture and taste – this means taking the meat off the fire when it is approximately 5 to 10 degrees below your ideal temperature to account for the rise in temperature while it rests.
Bison Cooking Guidelines
Chart Showing Various Cuts of Bison
Steaks (Grill, Broil, or Pan-Broil)
Use steak ¾ to 1 inch thick
Place in lightly oiled skillet and use medium heat on stove top
Place bison on BBQ or 6 inches from the heat source in broiler
Cook 4 – 5 minutes per side
To increase tenderness, marinate sirloin tip and inside round steaks for 8- 24 hours
Roasts (Sirloin Tip, Inside Round)
Sear roast in oven at 500°F (260°C) or on stove in a hot pan
Season roast, add ¼ cup (50 mL) of liquid (water or red wine)
Roast at 325°F (165°C) in covered pan or place in slow cooker
Cook roast to medium rare 145°F (63°C)
Roasts (Rib, Loin and Tenderloin)
Use uncovered pan with rack
Season as desired to taste
Cook at 275°F (135°C)
Do not cook past medium 155°F (68°C)
Burger
Cook ground meats to 160°F (70°C) internal temperature
Make sure all patties sit flat on grill for entire cooking time.
Cooking equipment should maintain temperature of 375°F (190°C) even when loading continuously with frozen patties
Ground bison should always be cooked until no pink remains
Natural versus Organic—Bison Meat is Meat Raised Naturally
The term ‘natural’ does not mean the same as certified organic. Under Canadian labelling guidelines, a ‘natural’ or ‘naturally raised’ label claim is allowed only if animals were raised with minimal human intervention, such as bison. While we can’t claim our bison meat as certified organic, we can say that our products are about as natural and unprocessed as you can get.
Bison Meat Benefits
Bison meat is one healthy protein, but don’t just take our word for it. The U.S. and Canada’s food guides recommends bison meat as a ‘heart healthy lean protein’ for anyone, and many nutritional experts tout bison as ‘a step above beef when it comes to sustainability, heart health and even taste.’ Nutrient-dense bison meat is healthy because it’s:
Bison is lean meat with a similar texture, flavor, and appearance to beef, but its impressive nutrient profile uniquely supports an active lifestyle. With no carbs, only 2.1g of fat, and a whopping 24 grams of high-quality protein per serving, the health benefits of bison meat are extensive.
Promotes Muscle Recovery
The main appeal of bison is its high quality protein content. . Protein is essential for helping your muscles recover from a tough workout. With the high-quality protein that bison contains, your body can use it for muscle synthesis and utilize the naturally-occurring vitamins and minerals to support overall health.
Supports Bone Strength
Protein has been shown to have a positive association with bone strength, especially within the senior demographic. With bison possessing a very pure and high-quality source of protein, regularly consuming this lean meat can help improve muscle mass and bone strength, keeping individuals—particularly seniors—active and independent.
Great Source of Zinc
Just a 4-ounce bison patty can provide over 3 milligrams of zinc—an essential mineral for your immune system, metabolism, and healing wounds. Zinc from meat sources, such as bison, is more bioavailable than from vegetarian sources, which means that bison provides a form of zinc that’s easy for your body to absorb and utilize in the body.
Preventative Against Anemia
Anemia is associated with low intake or poor absorption of vitamin B12. Since bison is a good source of iron and vitamin B12, consuming it can help you avoid becoming anemic and experiencing symptoms of anemia such as fatigue, dizziness, paleness, and a rapid heart rate.
FAQ For the Dutch Oven Garlic Rosemary Bison Tenderloin
Q: What ingredients are needed for the Dutch Oven garlic rosemary Bison tenderloin recipe?
A: To make the Dutch Oven garlic rosemary Bison tenderloin recipe, you’ll need a bison tenderloin, garlic cloves, fresh rosemary sprigs, olive oil, salt, pepper, and optionally, onions and carrots for added flavor.
Q: How do you prepare the bison tenderloin for the Dutch Oven garlic rosemary Bison tenderloin recipe?
A: For the Dutch Oven garlic rosemary Bison tenderloin recipe, start by patting the bison tenderloin dry with paper towels. Season generously with salt and pepper. Mince the garlic and chop the rosemary, then rub them over the tenderloin with olive oil to ensure even coverage.
Q: What is the cooking process for the Dutch Oven garlic rosemary Bison tenderloin recipe?
A: To cook the Dutch Oven garlic rosemary Bison tenderloin recipe, preheat your oven to 375°F (190°C). Heat olive oil in a Dutch oven over medium-high heat, then sear the tenderloin on all sides until browned. Add whole garlic cloves and rosemary sprigs to the pot, along with any optional vegetables. Cover the Dutch oven and transfer it to the preheated oven. Roast for about 20-30 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
Q: How do you ensure the bison tenderloin is cooked to the correct doneness in the Dutch Oven garlic rosemary Bison tenderloin recipe?
A: Use a meat thermometer to check the internal temperature of the tenderloin in the Dutch Oven garlic rosemary Bison tenderloin recipe. For medium-rare, aim for an internal temperature of 135°F (57°C). Allow the tenderloin to rest for 5-10 minutes before slicing to ensure the juices redistribute and the meat stays tender.
Q: What side dishes pair well with the Dutch Oven garlic rosemary Bison tenderloin recipe?
A: The Dutch Oven garlic rosemary Bison tenderloin recipe pairs well with a variety of side dishes. Consider serving it with roasted potatoes, mashed potatoes, or a vegetable medley such as steamed asparagus, green beans, or roasted carrots. A fresh green salad or a grain dish like quinoa or wild rice also complements the flavors nicely.
Other Bison Recipes to Try
Bison Tomahawk Steak and Chimichurri Butter
Bison Tenderloin with Horseradish Cream
Easy Smoked Bison Brisket Recipe
Carne Asada Bison Tacos with Salsa Verde
Beer Braised Bison Bratwurst and Sauerkraut
Dutch Oven Garlic Rosemary Bison Tenderloin
Equipment
- Kitchen Twine
- mixing bowl
- Cast Iron Skillet
- Grill Grate
- knives
- Campfire Cooking Utensils
- Campfire Serving Utensils
- Campfire Fork Or Tongs
- fire proof cooking gloves
- Cast Iron Dutch Oven
- Foil Paper Non Stick
Ingredients
Marinade
- 3 tbsp garlic minced
- 2 tbsp cajun blackening seasoning
- ¼ cup soy sauce low sodium
- 1 tbsp honey
- 2 oz bourbon
Tenderloin
- 1/4 cup olive oil addtional 2 tbsp extra-virgin olive oil
- 8 clove garlic, chopped
- 1 rosemary single bunch chopped
- 2 tsp kosher salt
- 1/2 tsp pepper
- 2 lb bison center-cut loin
Instructions
- The first step of making the Dutch Oven garlic rosemary Bison tenderloin is to start your fire or charcoals. You will using them for the Dutch Oven garlic rosemary Bison tenderloin, so you will want to make sure you have plenty on hand.
- If using embers, get a large fire going using (preferably) hardwood and let it slowly burn down. This process from start to finish can take upwards of an hour.
- If using charcoals, fill a large chimney starter and light. This process will take approximately 20 minutes to get all the coals hot and ready. You will likely want to have some charcoals available in reserve.
- Add a flat fire great on top of the embers for cooking
- Marinade
- In a bowl, mix together all the ingredients for the marinade and pour into a food safe bag or bowl. Lightly score the outside of your ribeyes so the marinade penetrates deeper, then place the steaks in the marinade. Seal and place in the fridge to marinate for minimum 4 hours overnight is better.
- Tenderloin
- Measure out 1/4 cup of olive oil and mix it with chopped garlic, rosemary, salt, and pepper in a small bowl.
- Coat the bison with the rub, being sure to cover all surfaces. Place the meat in a bag made of plastic. Make sure to marinate the meat overnight in the refrigerator.
- Remove the bison from the refrigerator and allow it to rest at room temperature for half an hour. Using a brush, remove as much marinade as possible.
- In a 12 inch Dutch oven, heat the oil over medium-high heat. Toss in the other two tablespoons of oil and cook until it starts to sizzle. After the bison has browned on one side, add it to the pan. Time required: around 10 minutes.
- Roast, uncovered, for 40–45 minutes at 400°F (or until a thermometer reads 135°F), or until done. For a 400°F Dutch oven you will usually need 19 charcoal briquettes on top and 10 on the bottom.
- Once transferred to a board, allow to rest for fifteen minutes before to serving.
- For a 400°F Dutch oven you will usually need 19 charcoal briquettes on top and 10 on the bottom.
- Thinly slice the meat and serve.
1 comment
Really good recipe and easy to do at the campsite but do the marinating at home.
Comments are closed.