Bison Returns
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i've had bison burger and found it incredibly tasty, very rich and lacking that strong 'cow' flavor that i'm not so fond of; however, it seems leaner so i was advised to get my burger rare instead of medium-rare as i normally would.
I've liked it ever since the first time in Big Sky, MT and then later in Jackson Hole, WY - but what's not to love out there?  Also had red deer in Big Sky.  Have to try the game when you're in the West! :) 
I'm a big fan of bison.  I've made bison burgers and bison Italian meatloaf and the results were very moist and flavorful with very little fat.  I'm a big advocate for bison meat.
I've enjoyed bison on numerous occasions, dining out as well as at home. I am also a fan of ostrich. Yummy stuff! 
We discovered bison at our local farmers market here in Long Beach, CA.  We started slow with a pound of ground bison to make burgers and we love it.  I call it "beefy pork", all the texture of beef with that porky flavors.

Since then we also tried the "filet mignon" which was a) the quickest steak meals I've ever cooked, and b) the fastest steak meals we ever consumed. They were so tender!  We make a point to always have some ground bison on hand.  However, I must say that our wallet couldn't quite keep up the habit, but we tried for a bison meal a month to support local ranchers and cut back on commercial meat. (You know, do our parts when we can.)
A San Diego local Resturant/Butcher shop, The Cowboy Star does Bison Ribeyes and sells cuts in their shop. Little pricey but they're awesome, as is the resturant itself. A little fattier than other Bison cuts, it's still fairly lean though when compared to beef. As soft as a filet too and simply DELICIOUS. You can cut this baby with a fork. Just a simple dry rub, hard pan sear on both sides in a thick bottomed pan and finish in oven at 500F for just a few minutes. Sauce optional, I personally like the simple taste of meat when spending decent money of a cut. Great eating.

I visited North Dakota during Christmas time and there happened to be a Bison ranch down the way from where I was staying. There were a lot of short rib eating that trip. And the price was outrageously low. I want to get my hand on the Chuck Flap cuts to see how they are.   
If you put it on the menu at VOLT I'll try it, Bryan (I missed it in the fall!). 
We get bison quite easily here in OK. There are farms/ranches around the state. I will substitute it for anything that requires ground beef and cut the fat. I also like elk. Elk chili is DELISH!
We love bison, but we are a little biased...since we raise them. Thanks for all the compliments in the Washington Post article, Chef Bryan! Both of thedinners we've had at Volt have been amazing and everyone at the farm looks forward to working with you this Spring. 
Bison sliders!  Scully's in Dewey Beach has awesome bison sliders as well as  my local fave -- Gunpowder Bison & Trading Co. in MD.  http://www.gunpowderbison.com/
Oh, man, I love bison. It has the beefiness of... well, beef, but tends to be leaner, and not really gamey. The Reef in DC does (or did) bison burgers and dogs, and I recently had a BITCHIN' bison strip at craftsteak in Vegas.
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