Diana's Bison Teriyaki

(Photo: Diana's Bison Teriyaki)

Diana was nice enough to send some more information about her bison purveyor and why she likes bison so much:

Canadian "regulations" have eliminated the term "Porterhouse" ... it must be "T-Bone", 'cause ... that's what the bone says. However, I still call it a Porterhouse 'cause it has the filet still attached. "T-Bone", to me, is the steak without the filet. My butcher, Saslove's Meat Market, provides an amazing array of organic, anti-biotic free product and other delights.

There's not much of a "game" taste to bison. Much more like "pure" beef. It always leaves one wanting more. You don't know "tender" 'til you've tasted this.

Now, what to do with that leftover "Survival" bison steak that I happened to cook at the same time ;P

Diane has provided an example of how dovetailing your weekly home menus is a fun and great way to get a number of dishes out of one basic ingredient, in this case, the organic bison she bought and used previously for the Bison Steaks she made with Survival Spice™ the other day.

This really looks wonderful, Diana. I thought her comment about calling a porterhouse a T-bone was interesting, too. The porterhouse cut is the large end of the loin, and it does have more of the filet than the T-bone end, which is the tail end of the tenderloin.