Game & Other

Skillet med 4-5 min/side.

Very lean — stovetop gives better control over cook temp. Oven dries it out more easily.

Cast iron med-high 3-4 min/side.

Treat like beef steak but pull earlier — bison is leaner and overcooks faster. Direct high heat for fast sear.

Roast 425°F, 45-55 min.

Same as whole chicken — small whole bird needs surrounding oven heat. Looks impressive, cooks fast.

Score skin, start COLD pan skin-down, render fat 8-10 min, flip 3 min, then 400°F oven 6-8 min.

Unique cold-pan start slowly renders the thick fat cap without burning. No other protein uses this technique. Oven finis...

Confit/braise 300°F, 2-3 hrs.

Even, gentle heat for confit-style cooking. Renders fat slowly and breaks down tough leg meat into silky tenderness.

Braise 325°F, 2-3 hrs.

Tough, lean meat that needs long braising. Oven’s even heat prevents scorching during the hours-long cook.

Braise/simmer 45-60 min until tender, then sear in cast iron.

Must tenderize first (braise/simmer), then sear for char and texture. Skipping either step fails.

Braise 325°F, 2-2.5 hrs.

Classic braise — collagen-rich shank needs long, even heat. Oven holds temp without monitoring.

Braise 325°F, 1.5-2 hrs.

Very lean — benefits from even, gentle braising to prevent drying. Oven’s consistent heat beats stovetop for long braise...

Sear cast iron, then 400°F oven 10-15 min.

Thick, tender cut — same logic as bone-in pork chop. Sear for crust, oven for even finishing.

Pan fry med-high 3 min/side (breaded).

Thin, breaded cut — classic pan-fry gives the crispiest coating. Oven-baked schnitzel lacks the signature crunch.

Cast iron high heat 2-3 min/side.

Extremely lean — needs fast, hot sear. Past medium-rare it becomes shoe leather. Stovetop’s speed is critical.