I posted this report on the hunting/gun thread in another forum, but decided to share it here also.  We are enjoying a sample of various cuts of Bison/Buffalo before committing the expense of a winter Buffalo hunt later this year.  We bought a sample package… One 4 lb Sirloin Roast- did not ‘dry-roast well, but as a pot roast it did fine. Two 12 oz Ribeye and two 12 qz Strip Steaks, both grilled to perfection and tasted like rich Prime Beef. 2 Lbs of cubed Stew meat (Chuck) waiting for cooler weather to become a thick stew.    AND the top of the cuts, A 4 lb Tenderloin.  Here we cut half of it for pan-fried Steaks that were simply out-standing in flavor and tenderness.  (**  Note- we have enjoyed ground Buffalo in Burgers and Chili several times over the years, so we did not buy any Ground meat for this ‘new to us’ sample.)
 
OK As promised we did a sample Bison Loin sliced into steaks and pan-fried with Bacon drippings, then served with Baked Potato and a few buttered Brussell Sprouts sauted in the pan drippings.
In sequence.
The second half of the Tenderloin.

Slicing 1.25 inch thick .

ready to ‘fry’

In the pan

On the plate

Checking doneness…just right for me.
 
We realize that this cut it the ‘top’ of the possible cuts from the animal, but it was beyond description in it’s flavor and tenderness, even with the rather simple cooking techniques. BTW there was enough in the 4 lb cut for two dinners for two people like this and one lunch with a steak sandwich for each of us.
   Now to pick a winter weekend for a Buffalo Hunt.