If you get the chance to prepare some bison, remember that it is a lean meat, so if you don't like medium rare or rawer meat, it might not be best for you because it will get tough if you overcook. Ease into it by trying a moist dish with ground bison, such as a lasagna, and break the meat up when browning.
I made a .68 lb ribeye, considered a fattier cut, by burning it in a hot skillet for four minutes on each side and then letting it rest for about 10 minutes longer. The only seasoning was salt and pepper, and I ate it with broccoli.
"Walk away" chicken is the easiest thing to do when I have lots to do on the weekend, need lunches for the week. I simply brown with olive oil for lots of deeper flavor, add chopped onions and garlic, dump on the Italian seasoning and some paprika or chili powder, and walk away.
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