General Cooking Instructions

  • General Cooking Instructions

    How to fall in love with Bison

    Bison can stand on its own or substitute beef in any of your favorite recipes. Either way, because the meat is so lean, it does require a little extra attention and a little less cooking. Bottom line: be careful not to overcook your bison. Following are some suggestions:

    Ground Bison. For bison burgers consider cooking 2-3 minutes less than beef. It will have the best flavor and texture if it is cooked rare or medium-rare. If you are browning the bison for tacos or your favorite recipe, there is no need to drain as there will rarely be any grease.

    Roasts, Brisket and Short Ribs. Low temperature, high moisture and a good amount of time will yield the best results.

    Steaks. Tender cuts such as steaks have little fat marbling which means it is very susceptible to drying out. Medium-rare will give you a mouth-watering, flavorful bison steak.

Soups

  • Soups

    Lite & Healthy Bison Chili

    Ingredients:

    1 pound Ground Bison
    2 cans (14.5 oz. each) beef broth plus 1 1/2 cups water
    6 corn tortillas, cut into strips
    2 tablespoons chili powder, or to taste
    1 1/2 teaspoons ground cumin
    1 teaspoon dried Mexican oregano leaves
    4 cloves garlic, crushed
    1 teaspoon ground black pepper
    1/2 teaspoon salt
    2 cans (15 oz. each) black beans, rinsed
    3 large Roma tomatoes, chopped
    1 cup frozen corn kernels
    1/2 cup diced red bell pepper
    1/2 cup diced white onion
    1/2 cup diced celery
    1/2 cup diced pablano pepper
    1/2 cup diced carrot
    2 jalapeno peppers, seeded and finely chopped
    1 cup diced jicama
    2 tablespoons chopped, fresh cilantro

    Chop vegetables and set aside. Heat broth, water and tortillas in a 5-quart stock pot. Bring to a boil then reduce heat to Low. Simmer 10 minutes, whisking occasionally until tortillas nearly dissolve.

    Meanwhile, brown Bison over Medium heat in a large non-stick skillet 5 minutes. Drain drippings from Bison crumbles and stir in seasonings.

    Add Bison, beans and vegetables, except jicama and cilantro, to broth in pot. Simmer over Low heat 45 minutes stirring occasionally. Season to taste.

    Stir jicama and cilantro into chili just before serving.

  • Soups

    Bison Barley Soup

    Ingredients:

    1 Tablespoon Canola oil
    2 cloves garlic, minced
    1/2 cup chopped onion
    2 stalks celery, chopped
    2 medium carrots, chopped
    8 ounces sliced mushrooms
    4 cups beef broth
    1/4 cup barley
    4 ounces bison chuck roast, cut into bite sized pieces

    In a large Dutch oven or saucepan, heat oil; saute garlic, onion, celery, carrots, and mushrooms for about 8 - 10 minutes, or until tender. Add beef broth, barley and bison; cover, reduce heat and simmer barley soup for 45 to 55 minutes, or until barley is tender, stirring occationally.

  • Soups

    Bison Stew

    Ingredients:

    2 Tbsp. All-Purpose Flour
    3/4 tsp. salt
    1/8 tsp. pepper
    3/4 lb. boneless bison chuck roast - cut into 1" cubes
    1 Tbsp. Vegetable Oil
    1 (10.75 oz.) can condensed Tomato Soup, undiluted
    1 1/4 cups water
    3/4 cup chopped onion
    1/4 tsp. dried basil
    2 medium potatoes, peeled & diced
    2 medium carrots, cut into 1" pieces

    In a resealable plastic bag, combine the flour, salt & pepper. Add bison cubes, a few at a time, and shake to coat. In a Dutch oven, brown meat in oil. Add the soup, water, onion and basil; mix well. Cover and bake at 350 degrees F for 1 hour. Add potatoes and carrots. Bake 1 hour longer or until meat and vegetables are tender.

    Enjoy!

  • Soups

    Bison Vegetable Soup

    Ingredients:

    1 lb. Ground Bison
    4 cups chicken broth
    4 cups water
    2 (1 ounce) packages onion soup mix
    1 (15 ounce) can tomato sauce
    2 stalks celery, chopped
    1 onion, chopped
    1 (16 ounce) package frozen mixed vegetables
    3/4 cup elbow macaroni

    In saute pan, brown ground bison, over medium heat.

    In large stockpot, combine broth, water, onion soup mix, tomato sauce, celery, onion, frozen vegetables and macaroni. Bring to a boil and then simmer until macaroni is done.

    Add browned ground bison, mix and serve.

    Enjoy!

  • Soups

    Sante Fe Soup

    Ingredients:

    1 lb. ground bison
    1 lb. Velveeta cheese, cubed
    1 onion, chopped
    1 (14.5 ounce) can peeled and diced tomatoes
    1 (10 ounce) can diced tomatoes with green chile peppers
    1 (15.25 ounce) can whole kernel corn
    2 (15 ounce) cans Ranch-style beans

    Brown ground bison and drain off any fat.

    In a large stockpot combine browned bison, chopped onion, tomatoes with liquid, tomatoes with chilies, corn with liquid, Ranch-style beans with liquid and cubed Velveeta cheese. Simmer on low heat until cheese is melted and the onion is tender. Serve hot.

    Enjoy!

  • Soups

    Farmer's Soup

    Ingredients:

    • 2-3 pounds of bison steak trimmed and cut into 1/2 inch cubes.  (Sirloin tip, top round, bottom round, eye of the round, skirt or flank steaks can be used)
    • 4 tablespoons of butter
    • 12 cups of bison, vegetable or beef stock
    • 2 onions, chopped
    • 1 garlic clove, finely chopped
    • 1 teaspoon of paprika
    • 4 tablespoons of all purpose flour
    • 3 parsley springs, 2 thyme sprigs, and 1 bay leaf tied together
    • 3 potatoes, diced
    • salt to taste
    • 2 teaspoons chopped fresh dill and 1/2 cup grated swiss cheese for garnish

     

    • Melt the butter in a large pan, add the bison and cook over medium heat until lightly browned.  About 6 minutes
    • Meanwhile, bring stock to a boil in another pan.
    • Add the onions to the bison and stir frequently until softened, about 5 minutes.  Add the garlic and cook another 2 minutes.  Stir in the paprika and flour and stir constantly for 3 to 4 minutes.  Gradually stir in the hot stock and bring to a boil.
    • Add the bouquet garni, season with salt, cover and simmer, stirring occasionally for 1 hour. 
    • Add the potatoes, cover the pan and simmer for another 45 minutes until the meat and potatoes are tender.
    • Remove and discard the bouquet garni.  Ladle the soup into warmed bowls, sprinkle with the grated cheese and dill and serve.

Salads

  • Salads

    Braised Bison with Spinach, Mushroom & Tomato Salad

    Ingredients:

    1 - 3 pound bison chuck roast
    2 cups baby spinach (washed & dried)
    12 grape tomatoes (quartered)
    4 - 6 buton mushrooms, sliced very thin
    2 Tablespoons Italian Dressing (or substitute your favorite Vinaigrette)
    2 Tablespoons Parmesan Cheese (shredded or grated)
    Salt & Pepper to taste
    2 Tablespoons Olive Oil
    Water or Beef Stock, for braising

    Preheat oven to 275 degrees F. Heat a large oven-proof skillet over medium-high heat. Liberally season all sides of the bison roast with salt & pepper. Put olive oil in bottom of the skillet and sear all sides of the bison roast. Remove skillet from heat. Insert probe thermometer to the thickest part of the roast. Add 1/2" stock or water to skillet and cover with aluminum foil or a tight fitting lid. Bake at 275 degrees F for approximately 30 minutes or until roast reaches an internal temperature of 145 degrees or medium-rare. Remove bison from pan and place on cutting board. Cover loosely with aluminum foil and allow to rest for 20 minutes. Wile bison is resting place spinach, mushrooms, tomatoes and paremsan cheese in a large bowl. Add vinaigrette of choice and toss gently until leaves are well coated. Do not over dress the spinach! Slice bison into thin strips and arrange on top of the salad. Drizzle lightly with pan juices if desired. Enjoy!

  • Salads

    Bison & Pasta Salad

    Ingredients:

    Salad Ingredients:
    1 1/2 lb. bison sirloin
    1 1/2 lb. penne pasta
    2 zucchini squash, diced
    1 red pepper, diced
    1 green pepper, diced
    6 green onions, chopped
    4 stalks celery, diced
    1/3 cup parsley, finely chopped
    1 Jalapeno pepper, finely diced
    1 large bunch of broccoli
    1 small cauliflower
    1/3 cup split black olives
    3 oz. feta cheese, crumbled

    Salad Dressing Ingredients:
    1/3 cup Olive Oil
    1/3 cup Canola Oil
    3 Tbsp. Red Wine Vinegar
    2 Tbsp. Lemon Juice
    2 tsp. sugar
    1 tsp. dry mustard
    1 1/2 tsp Mrs. Dash seasoning blend
    1/2 tsp. salt

    Grill bison to desired doneness. Cool in the refrigerator. Once cook, cut the steak into very thin slices. Set aside Cook pasta according to package instructions. Drain & rinse under cold water. Set aside after completely cooled. Cut the broccoli and cauliflower into bite sized florets. Bring 4 quarts of water to boil. Add broccoli & cauliflower; cover and cook for 2 minutes. Drain immediately. Cool completely. Combine with all other ingredients. Combine salad dressing ingredients in a shaker bottle. Shake thoroughly before pouring over salad. Toss & Serve. Enjoy!

  • Salads

    Bison Sirloin Caesar Salad

    Ingredients:

    1 lb. boneless bison top sirloin steak
    1 cup Caesar salad dressing
    1/4 cup Dijon mustard
    1/4 cup lemon juice
    6 French bread
    12 cups torn Romaine lettuce
    1 medium tomato, chopped

    Place steak in shallow glass baking dish. In a bowl combine salad dressing, mustard and lemon juice. Set aside 3/4 cup of mixture. Pour remaining salad dressing mixture over steak. Cover and refrigerate for 1 hour, turning occasionally. Brush both sides of bread with 1/4 cup of the reserved dressing mixture. Grill bread, uncovered, over medium heat for 1 - 2 minutes on each side or until lightly toasted. Wrap in foil and set aside.

    Drain steak, discarding marinade. Grill, covered, for 5 - 8 minutes on each side or until meat reaches desired doneness (for rare a meat thermometer should read 140 degrees F; medium, 160 degrees F; well-done, 170 degrees F). Place romaine and tomato on serving platter. Slice steak diagonally; arrange over salad. Serve with bread and remaining dressing.

    Enjoy!

  • Salads

    Thai Bison Salad

    Ingredients:

    2 green onions, chopped
    1 lemon grass, cut into 1 inch pieces
    1 cup chopped fresh cilantro
    1 cup chopped fresh mint leaves
    1 cup lime juice
    1/3 cup fish sauce
    1 Tbsp. sweet chili sauce
    1/2 cup white sugar
    1 1/2 lbs. bison steak fillet (1 inch thick)
    1 head of leaf lettuce - rinsed, dried and torn into bite sized pieces
    1/2 cucumber, diced
    1 pint cherry tomatoes

    In a large bowl, stir together the green onions, lemon grass, cilantro, mint leaves, lime juice, fish sauce, chili sauce and sugar until well combined and the sugar is dissolved. Adjust the flavor, if desired, by adding more sugar and/or fish sauce. Set aside.

    Cook the steak over high heat on a preheated grill for 4 -6 minutes on each side, until it is cooked medium. Do not overcook the meat! Remove from heat and slice into thin strips. Add the meat and it's juices to the sauce and refrigerate, tightly covered, for at least 3 hours.

    Tear the lettuce into bite sized pieces and place in a salad bowl. Arrange the cucumber on top of the lettuce, and then pour the meat and sauce over. Top with cherry tomatoes and garnish with fresh cilantro leaves.

    Enjoy!

Entrees

  • Entrees

    Bison BBQ Short Ribs

    Ingredients:

    4 lbs. Bison Short Ribs
    3 cups beef stock
    1 teaspoon sea salt
    1 cup chopped onions
    1/4 teaspoon freshly ground pepper
    1 clove garlic, minced
    2 tablespoons vinegar
    1 cup ketchup
    1 tablspoon Worcestershire sauce
    1/4 cup packed brown sugar
    1 tablespoon prepared mustard
    Vegetable Oil

    Add enough vegetable oil to cover the bottom of a large Dutch oven. Heat oil over high heat and sear ribs on both sides. Turn to low-medium heat add beef stock to Dutch oven with ribs. Add the remaining ingredients and cover. Simmer for approximately 3 hours until meat is tender and rib bones are easily removed. Cut to desired portions and serve.

  • Entrees

    Bison Buckaroo Burgers

    Ingredients:

    4 - one quarter pound bison burger patties
    sea salt & freshly ground pepper
    1/4 cup sliced jalapenos
    4 slices Pepper Jack cheese
    4 hamburger buns
    4 slices of sweet onion
    1/2 cup chunky hot salsa
    1/2 cup Guacamole

    Heat grill to medium-high heat and brush gate with olive oil to prevent sticking. Season both sides of patties with sea salt and pepper. Grill patties for 5 minutes. After flipping, place jalapenos on each pattie and top with Pepper Jack cheese. Cover grill and cook for 4 more minutes for medium/rare burgers. Place patties on buns and top with sliced onion, salsa and Guacamole.

  • Entrees

    Hawaiian Bison Tenderloin

    Ingredients:

    4 - 6 oz. bison tenderloin steaks
    2/3 cup pineapple juice
    1/2 cup firmly packed dark brown sugar
    1/2 cup cider vinegar
    1/2 cup good quality soy sauce
    1/2 cup barbeque sauce
    1 1/2 teaspoons mild honey
    1 teaspoon grated fresh ginger

    In a medium stainless steel or glass mixing bowl whisk together the pineapple juice, sugar, vinegar, soy sauce, barbeque sauce, honey and ginger until combined. Place the steaks in a resealable 1 gallon plastic bag and add the marinade. Press out all the air and seal. Work the marinade around the steaks. Refridgerate overnight. Remove steaks from marinade. Discard marinade and bag. Grill steaks to medium/rare or however you like them.

  • Entrees

    Sloppy Joe Casserole

    Ingredients:

    1 pound Ground Bison
    1/2 cup chopped onion
    15.5 oz. can Sloppy Joe mix
    11 oz. can whole kernel corn with red and green peppers, undrained
    6 oz. can refrigerated biscuits (5 biscuits)
    1/4 cup (1oz.) shredded Cheddar cheese

    In large skillet, cook bison and onion over medium-high heat. Stir frequently until meat is thoroughly cooked. Stir in Sloppy Joe sauce and corn. Cook for 2-3 minutes until heated, stir occasionally. Spoon mixture into ungreased 1 1/2 quart baking dish.

    Separate biscuits into 5 portions. Cut each portion in half. Arrange, cut-side down, around the edge of hot mixture with sizes of biscuits touching.

    Bake uncovered approximately 20 minutes - until biscuits are deep golden brown. Sprinkle with shredded cheese. Continue baking 3 more minutes - until cheese is melted.

  • Entrees

    Cubed Bison Steak on a French Roll

    Ingredients:

    • 1 Whole Large Onion
    • 2 Sticks of Butter
    • 2-3 Pounds of Cubed Steak
    • Lawry's Seasoned Salt
    • 1/2 cups of Worcestershire Sauce
    • Tabasco Sauce to taste
    • 4 Whole French/Deli Rolls

    Slice onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside.

     

    Slice cube steak against the grain. Season with Lawry’s.

    Heat 2 tablespoons butter over high heat (in same skillet) until melted and beginning to brown. Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides.

    Add 1/2 cup (at least) Worcestershire sauce, 5 to 6 shakes Tabasco, and 2 tablespoons butter. Add cooked onions. Stir to combine.

    Butter halved French rolls and brown in skillet.

    To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonful of juice from the pan. Top with other half of roll, cut in half, and devour!

     

Crockpot

  • Crockpot

    Crockpot Buffalo Stroganoff

    Ingredients:

    2 pounds bison chuck roast cut into 1" pieces
    1/4 cup flour
    10 ounces sliced mushrooms
    1 envelope Lipton Recipe Secrets Beefy Onion Soup Mix
    1/2 teaspoon thyme leaves, crushed
    1 can (14.5 ounces) diced tomatoes
    1 - 8 ounce container sour cream

    Toss bison and flour into crockpot. Stir in remaining ingredients except for the sour cream. Cook covered on low for 8 - 10 hours or on high for 4 - 6 hours until meat is tender. Stir in sour cream and serve over cooked noodles if desired.

  • Crockpot

    Bison Chuck Roast

    Ingredients:

    2 pound chuck roast
    1 - 15 ounce can beef stock
    1 medium onion, sliced
    3 cloves of garlic, sliced
    Salt & Pepper

    Put onion and garlic cloves in the bottom of the crockpot. Salt and pepper both sides of the chuck roast and place in the crockpot. Add beef stock. Cook on low for 6 to 7 hours, until tender.

    For "Dakota Dippers" sandwiches:
    Continue cooking another hour or two until meat can easily be shredded. Serve on a hard roll like a French dip using the liquid ad Au Jus. If you prefer, drain the liquid and add 1/2 cup BBQ sauce.

  • Crockpot

    Slow Cooker Bison Meatloaf

    Ingredients:

    2 lbs. ground bison
    2 eggs, beaten
    6 Tbsp. ketchup (divided)
    3 Tbsp. dry onion soup mix
    3 Tbsp. steak seasoning

    In a medium bowl, mix together ground bison, eggs, 3 Tbsp. ketchup, onion soup mix and steak seasoning using your hands. Pat lightly into the bottom of your slow cooker. Spread remaining ketchup over the top. Cover, and cook for 6 - 8 hours on low, or 4 hours on high.

    Enjoy!

  • Crockpot

    Crockpot Bison Enchiladas

    Ingredients:

    1 lb. ground bison
    10 (6 inch) corn tortillas, quartered
    1 (1 ounce) package taco seasoning mix
    1 1/4 cups water
    1 (12 ounce) jar chunky salsa
    1 (10.75 ounce) can condensed cream of mushroom soup
    1 (10.75 ounce) can condensed cream of chicken soup
    4 cups shredded Mexican cheese blend

    Crumble the ground bison into a skillet over medium - high heat. Cook & stir until evenly browned. Add taco seasoning and water; simmer for 15 minutes over low heat.

    In a medium bowl, stir together salsa, cream of mushroom soup and cream of chicken soup. Mix in most of the cheese, reserving 3/4 cup for later.

    Place a layer of tortillas covering the bottom of the slow cooker. Scoop a layer of the ground bison mixture over that, and then spoon a layer of the cheese mixture. Repeat the layers until you run out of stuff, ending with a layer of tortillas on the top. Top with remaining cheese.

    Cover, and cook on High for 45 minutes to 1 hour.

    Enjoy!

  • Crockpot

    Cranberry Bison Roast

    Ingredients:

    1 (1 ounce) envelope dry onion soup mix
    1 (3 lb.) bison chuck roast
    1 (16 ounce) can jellied cranberry sauce
    2 Tbsp. butter
    2 Tbsp. all-purpose flour

    Place onion soup mix in the bottom of your slow cooker. Place roast in the slow cooker and top with jellied cranberry sauce.

    Cover and cook 8 hours on Low.

    Remove roast and set aside. Set slow cooker on high. Whisk together butter and flour, and slowly mix into the liquid remaining in the bottom of the slow cooker to create a thick gravy. Serve with the roast.

    Enjoy!

  • Crockpot

    Dakota Dipper Sandwich

    Ingredients:

    2 medium onions, sliced
    4 cloves garlic, crushed
    1 (2lb.) bison chuck roast
    1 can low sodium beef broth
    Add enough water to almost cover the roast

    Put onions and garlic in the bottom of the crock pot. Salt & pepper the bison roast and place on top of the onions and garlic. Add beef broth and almost enough water to cover the roast.  Cook on low for 9 hours. When done, discard any large pieces of fat. Remove and shred the meat (like pulled pork). Strain the juice to remove any remaining fat. Serve pulled meat on a hard roll, dip the sandwiches in the warm juice. Compliments guaranteed! Enjoy!