How to make it

  • In a shallow pan, combine the bison strips and beer. Cover and let sit in the fridge for 6 hours, or up to 8.
  • Drain well and pat completely dry with paper towels.
  • In a bowl, combine 2 tbsp of cornstarch, egg whites and salt until a "batter" is formed.
  • In a shallow dish, whisk together remaining cornstarch, paprika, garlic powder, cayenne and black pepper.
  • Dip bison strips in the batter, then roll in the dry spice mixture.
  • In a 5-qt (or larger) pot, heat oil to 350°F (use a deep-fry thermometer).
  • Add half the strips and cook 4 minutes.
  • Transfer to a paper-towel-lined plate.
  • Repeat with remaining bison.
  • Toss with the mixture of melted butter and hot sauce.
  • Serve immediately.

Reviews & Comments 3

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  • sm8085 7 years ago
    i actually think itz got more flavor than beef
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  • mark555 7 years ago
    lol love it real buffalo:)
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  • jo_jo_ba 7 years ago
    Amount Per Serving:

    You don't want to know!!!!
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