Dutch oven herb crusted Bison tenderloin is a perfect dish for outdoor cooking. My husband and I love making this dish when we’re camping or just grilling in the backyard. The combination of tender bison meat and fresh herbs creates a meal that’s hard to beat.
Cooking the Dutch oven herb crusted Bison tenderloin outdoors is always an enjoyable experience. The Dutch oven allows for even cooking, giving the tenderloin a nice crust while keeping the inside juicy. The herbs add a wonderful aroma and flavor.
The Dutch oven herb crusted Bison tenderloin is a straightforward dish to prepare. You don’t need any special equipment, just a good Dutch oven and some basic tools. The bison tenderloin is naturally tender and flavorful, and the herbs add an extra layer of taste without much effort.
Outdoor cooking is a big part of our lives, and the Dutch oven herb crusted Bison tenderloin fits right in. We appreciate meals that are easy to prepare and delicious. This dish checks both boxes. It’s also a great way to showcase bison meat, which is leaner and richer than beef.
The Dutch oven herb crusted Bison tenderloin is not only tasty but also practical for outdoor cooking. The Dutch oven retains heat well, ensuring the meat cooks evenly. The herbs form a crust that locks in the juices, keeping the tenderloin moist and flavorful.
The Dutch oven herb crusted Bison tenderloin is a fantastic choice for anyone who enjoys cooking outside. It’s easy to prepare, packed with flavor, and always a crowd-pleaser.
Cooking Instructions For the Dutch Oven Herb Crusted Bison Tenderloin
- Line a Dutch oven with aluminum foil; set an ovenproof wire rack inside the Dutch oven. Pat beef dry. Place on wire rack; let stand at room temperature 1 hour.
- Preheat oven to 375ºF. Usually 18 briquettes on top and 9 on the bottom for a 12 inch Dutch Oven. Stir together mustard and mayonnaise in a small bowl. Combine breadcrumbs, rosemary, thyme, salt, pepper, and garlic powder in a medium bowl; stir in oil. Brush mustard mixture evenly all over beef. Carefully press breadcrumb mixture all over beef to fully coat.
- Bake in preheated Dutch oven until a thermometer inserted into thickest portion of beef registers 120ºF, 45 to 50 minutes. Remove from oven; rest 30 minutes. (The beef will continue to cook as it rests.) Cut beef into ¾ to 1-inch-thick slices, and serve.
Ingredients
bison tenderloin
Dijon mustard
mayonnaise
breadcrumbs
fresh rosemary
fresh thyme
kosher salt
black pepper
garlic powder
olive oil
5 Reasons I Love the Dutch Oven Herb Crusted 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
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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 Herb Crusted Bison Tenderloin
Q: What ingredients are needed for the Dutch oven herb crusted Bison tenderloin recipe?
A: To make the Dutch oven herb crusted Bison tenderloin recipe, you’ll need a bison tenderloin, fresh herbs (such as rosemary, thyme, and parsley), garlic, olive oil, salt, pepper, Dijon mustard, and optionally, breadcrumbs for added crust texture.
Q: How do you prepare the herb crust for the Dutch oven herb crusted Bison tenderloin recipe?
A: To prepare the herb crust for the Dutch oven herb crusted Bison tenderloin recipe, finely chop fresh rosemary, thyme, and parsley. Mince garlic and mix it with the chopped herbs, olive oil, Dijon mustard, salt, and pepper to form a paste. Optionally, add breadcrumbs to the mixture for a crunchier crust. Rub the herb mixture evenly over the bison tenderloin.
Q: How do you cook the Dutch oven herb crusted Bison tenderloin recipe?
A: To cook the Dutch oven herb crusted Bison tenderloin recipe, preheat your Dutch oven with a bit of olive oil over medium-high heat. Sear the herb-crusted bison tenderloin on all sides until browned. Transfer the Dutch oven to a preheated oven at 375°F (190°C) and roast the tenderloin for about 20-25 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare. Let the tenderloin rest for 5-10 minutes before slicing.
Q: Can I prepare the Dutch oven herb crusted Bison tenderloin recipe ahead of time?
A: Yes, you can prepare the Dutch oven herb crusted Bison tenderloin recipe ahead of time. Apply the herb crust to the bison tenderloin and wrap it tightly in plastic wrap. Store it in the refrigerator for up to 24 hours before cooking. When ready to cook, let the tenderloin come to room temperature for about 30 minutes before searing and roasting as directed.
Q: What side dishes pair well with the Dutch oven herb crusted Bison tenderloin recipe?
A: The Dutch oven herb crusted Bison tenderloin recipe pairs well with a variety of side dishes. Consider serving it with roasted or mashed potatoes, grilled asparagus, or a fresh green salad. Other excellent options include wild rice pilaf, sautéed green beans, or a creamy polenta. The rich flavors of the herb crust complement many sides, making it a versatile dish for any occasion.
Other Bison Recipes to Try
Cast Iron Skillet Bison Picadillo Recipe
Easy Dutch Oven Bison Stew Recipe
Dutch Oven Bison Roast and Orange Sauce
Dutch Oven Spicy Poblano Bison Chili Recipe
Dutch Oven Beer Braised Bison Roast Recipe
Dutch Oven Herb Crusted 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
- 4 lb bison tenderloin trimmed and tied
- ¼ cup Dijon mustard
- 2 tablespoons mayonnaise
- 1 cup breadcrumbs
- 2 tbsp rosemary , chopped
- 1 tbsp fresh thyme chopped
- 1 ½ tsp kosher salt
- 1 tsp black pepper
- ½ tsp garlic powder
- 2 tbsp olive oil
Instructions
- The first step of making the Dutch oven herb crusted Bison tenderloin is to start your fire or charcoals. You will using them for the Dutch oven herb crusted 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
- Line a Dutch oven with aluminum foil; set an ovenproof wire rack inside the Dutch oven. Pat beef dry. Place on wire rack; let stand at room temperature 1 hour.
- Preheat oven to 375ºF. Usually 18 briquettes on top and 9 on the bottom for a 12 inch Dutch Oven. Stir together mustard and mayonnaise in a small bowl. Combine breadcrumbs, rosemary, thyme, salt, pepper, and garlic powder in a medium bowl; stir in oil. Brush mustard mixture evenly all over beef. Carefully press breadcrumb mixture all over beef to fully coat.
- Bake in preheated Dutch oven until a thermometer inserted into thickest portion of beef registers 120ºF, 45 to 50 minutes. Remove from oven; rest 30 minutes. (The beef will continue to cook as it rests.) Cut beef into ¾ to 1-inch-thick slices, and serve.
1 comment
I think I liked the butter better than the steak.
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