This recipe showcases cooking other types of red meat. I focus on bison but it would work equally well with other tender cuts of red meat such as deer or elk. Bison is becoming more and more common but is still a pretty under-utilized cut of meat. Like steak, I prefer bison cooked to 131°F (55°C) but the temperature ranges for it are similar to beef so you can adjust how you see fit.
This recipe combines the bison with a semi-traditional egg-based carbonara sauce that I bulked up with some fresh vegetables. The richness of the carbonara helps to offset some of the leanness of the bison.
Preheat a water bath to 131°F (55°C).
Lightly salt the bison then place it in a sous vide bag with the rosemary and thyme. Seal the bag and cook for 2 to 4 hours.
Heat some oil over medium heat. Add the onion and cook until it begins to soften and turn translucent. Add the yellow and red bell peppers as well as the broccoli and cook until the broccoli is tender. Remove from the heat.
Remove the cooked bison from the bag, discarding the herbs, and dry it off thoroughly using paper towels or a dish cloth. Quickly sear the bison for 1 to 2 minutes per side, until just browned, then remove from the heat and cut into 1/2" slices (25mm).
Cook the pasta until done then immediately add to individual bowls and crack an egg into each one. Stir well to ensure the egg cooks in the pasta. Grate fresh Parmesan cheese into each bowl and stir well. Top with the sautéed vegetables, slices of bison, and basil. Grate some more cheese on top then serve.