Initially searing the meat on the outside will also lock the moisture inside. In either case the principle is the same - do not let the meat dry out. Ground bison meat may be used as a substitute for ground beef in most recipes. Since ground bison contains very little fat, once again moderate temperatures will help ensure that the meat does not scorch. With ground bison meat, what you see raw is what you get after it is cooked, as the meat does not shrink as a result of cooking.
Microwave cooking is as possible with bison as it is with beef or any other red meat.
Using a lower setting will give you better control over the cooking process. Products from a microwave oven continue to cook for several minutes after the oven is turned off, whether removed from the oven or not. Stir-fry is an excellent method of cooking bison. Cut the meat into small strips or cubes. Be sure to use just a drop of olive oil or polyunsaturated oil just to coat the pan.