Recipes

meat board

Bison Burgers

Ingredients

  • 1 lb. ground bison -or- 3 to 4 (1/3 lb.) bison burger patties
  • Olive oil spray
  • 1 tsp. Flavor Crust Seasoning

Directions

  1. If frozen, thaw ground bison in the refrigerator for two days before making the patties. Preheat griddle to 550° before cooking. We suggest using a laser thermometer to test the temperature.
  2. Form bison into three or four burger patties.
  3. Coat the burgers on both sides with olive oil spray to help form a crust; this keeps the juices in the burger.
  4. sprinkle patties with seasoning blend.
  5. Place the bison burgers on the griddle for 4 minutes on the first side. Flip the burgers, and cook for an additional 3 minutes. The internal temperature should be 135-140°F.
  6. Let the burgers rest for several minutes before eating. Serve on buns with your favorite condiments.
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Bison Chili

Ingredients

  • 1 tbsp. olive oil
  • 2 lbs. of pure, lean ground bison (fresh or fully thawed)
  • 1 large onion, finely chopped
  • 3 gloves garlic, minced
  • 2 jalapeno peppers, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 2 cups chopped fresh mushrooms
  • 1 20 oz. can tomatoes
  • 1/3 cup chili powder
  • 1 tbsp. ground cumin
  • 1/2 tsp. ground chipotle pepper
  • 1/4 tsp. cinnamon
  • 1 1/5 tsp. salt
  • 1/2 tsp. coarse ground pepper
  • 1/2 tsp. cayenne
  • 2 cups beef broth
  • 1 (15 oz.) can of red kidney beans (drained)
  • 1 (15 ox.) can of black beans (drained)

Directions

  1. In a large deep pot, over medium high heat, sauté bison until fully cooked through (there should be NO pink showing).
  2. Add onion and sauté for 5 minutes.
  3. Add garlic and sauté for 1 minute more.
  4. Add all remaining ingredients, except the beans, and bring the mixture to a boil.
  5. Reduce and simmer for one hour, stirring occasionally.
  6. Add the beans and cook for 15 minutes more.
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Bison Steak & Couscous

Ingredients

  • 3 (6 oz.) bison sirloin steaks, cut into 1-inch pieces
  • 3 cups cooked couscous, follow package directions and cool
  • 1 small butternut squash, peeled and diced into 1/2-inch pieces
  • 1 tbsp. extra-virgin olive oil + 1/4 cup extra-virgin olive oil
  • Salt and pepper to taste
  • 1 (6 oz.) container of grape tomatoes, de-stemmed
  • 1 cup red, yellow, and green bell peppers, diced
  • 1/2 cup green onion, diced
  • Juice from one medium orange
  • 1 red pepper, cut into 1-inch pieces
  • 1 yellow pepper, cut into 1-inch pieces
  • 1 green pepper, cut into 1-inch pieces
  • 1 red onion, cut into 1-inch pieces
  • 1/4 cup red wine vinegar
  • 1 tbsp. granulated garlic
  • 1 tbsp. cracked black pepper
  • 1 tbsp. dried oregano
  • 1 tbsp. dried thyme
  • 2 tsp. sea salt
  • 10-12 wood skewers, soaked in water

Directions

  1. Preheat oven to 400°F
  2. Toss butternut squash with 1 tablespoon olive oil, and sprinkle with salt and pepper.
  3. Roast in preheated oven for 20 minutes on a sheet pan.
  4. Turn squash over and add tomatoes. Continue to roast until soft and golden brown, about 20 minutes more.
  5. Combine prepared couscous and remaining ingredients in mixing bowl and toss. Chill for 4 hours and serve.
  6. Note: can be made 4 hours ahead. Let stand at room temperature. Mix well before serving.
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Bison Kabobs

Directions

  1. Preheat grill on high for 5-10 minutes.
  2. Thaw and cut bison sirloin steaks into 1-inch pieces, place in bowl, and set aside.
  3. In a large bowl, combine olive oil, vinegar, garlic, black pepper, oregano, basil, thyme, and sea salt to make marinade. Add vegetables to marinade, and toss to coat. Assemble vegetable skewers, alternating vegetables. Continue until all vegetables are gone.
  4. Add bison sirloin to remaining marinade left over in the mixing bowl, and toss to coat. Assemble bison skewers with remaining skewers.
  5. Place vegetable skewers on the well-heated grill 2-3 minutes before adding the bison skewers. They will take longer to cook.
  6. Turn vegetable skewers over once, and then add bison skewers to the grill. Cook for about 3-4 minutes, turn bison skewers, and cook and additional 3-4 minutes, or until done (8-11 minutes total cooking time).
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Bison Steaks

Ingredients

  • 6 (6 oz.) Bison sirloin steaks
  • 3 tbsp. vegetable oil
  • Salt and pepper to taste
  • 1 medium yellow onion, diced
  • 2 cups of water
  • 2 cups of water
  • 3 tsp. beef base, or 5 beef bouillon cubes
  • 1 (8 oz.) package baby carrots
  • 4 plum tomatoes
  • 1/2 lb. fresh green beans
  • 1 (8 oz.) package of button mushrooms, cut in half

Directions

  1. Sear bison steaks in a Dutch oven, or heavy-bottomed saucepan with vegetable oil over medium-high heat. Turn the bison steaks often to brown on all sides.
  2. Remove steaks when browned, and season with salt and pepper.
  3. Add onions and brown them as well.
  4. Reduce heat to a simmer, and add water and bouillon. Return steaks into onion mixture cover, and simmer for 4 hours.
  5. Add remaining ingredients, and simmer for an additional 2 hours, or until the vegetables are cooked to your liking.
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