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I broiled buffalo steaks for lunch today and I like to get my meat well done with no pink and absolutely no red or bloody juice. The problem with buffalo is that the meat is so lean, if you cook it well done, you come close to shoe leather. (And I did give it a generous coating of olive oil first.)

Are there any cooking techniques from the kosher kitchen cooks and chefs that would help me with this?

Thanks!

I often cook bison brisket for shabbas...I cook it on a stove
top on low heat in some liquids for several hours. You have to
watch it closely, but it comes out moist and tasty.

I don't have the recipe here, but I can post it later if you're
interested. It's actually for beef brisket, but since we have
trouble getting it now, I use bison. Although the beef is
definitely more moist and better tasting, in my opinion.

Chow, Shalom.

Slow cooker is the only way I can think of that will allow Bison to be safely cooked clear through.  Throw in some seasoning, potatoes, and Onions, and Chunky Bell-peppers, (Turnips, thinly sliced, optional).  Sear the meat before placing in the Slow cooker.  

I am making myself hungry, so will close, and go raid my grub-locker.

In Messiah.  Arley  

I'd love to have the recipe, thank you!

We had bison burgers Sunday and they were fantastic and cooked easily. I'm going to stick with the ground meat.

SQ, I've always figured that you lived in Brooklyn or Skokie (stereotypical I know). Now it sounds like you live in Wyoming *L* You and 2 other Jewish people *ROFL*

Oh give me a home where the buffalo roam and my mezuzah shines brightly all day.....

Thanks for sharing Knowledgeable  information with us..