Ground
Zippy buffalo burgers
1-1/2 lbs.
(675 g) ground bison
1/2 cup (125 ml) onion, finally chopped
1 medium jalapeno pepper, finely chopped
1 clove garlic, finely chopped |
1 egg
1 tsp. (5 ml) salt
1 tsp. (5 ml) pepper
1/2 cup (125 ml) rolled oats |
Mix all of the ingredients together. Shape into pattie s
about half inch thick. Brush grill with vegetable oil. Grill
patties about 4 inches from coals, turning once, until they are
done to taste (4 to 5 minutes on each side for medium). Serve
with hot chili sauce.
To broil burgers: Set oven control to broil. Place patties on
rack in the broiler pan. Broil with the tops about 3inches from
the heat, turning once, until done. (Broil 4 to 5 minutes for
medium.
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Buffalo Tacos
1 pound
ground bison
1 medium onion, finely chopped
Seasonings:
(for a shortcut, use a packaged seasoning)
1 1/2 teaspoon chili powder
1/2 teaspoon crushed oregano leaves
1/2 teaspoon paprika
1/4 teaspoon dry rosemary
1/4 teaspoon ground cumin
1/4 teaspoon ground pepper
1 teaspoon garlic salt
3 tablespoons taco sauce
2 teaspoons Worcestershire sauce
10-12 fat-free or low-fat tortillas
1 cup (4oz.) fat free or low-fat Cheddar cheese
3 cups shredded iceberg lettuce
2 large tomatoes, chopped
Cooking and preparation instructions:
1) In a frying pan over medium heat, cook meat until brown. Add
onion and sauté 1-2 minutes.
2) Stir in chili powder, oregano paprika, rosemary, cumin, pepper,
garlic salt, taco sauce and Worcestershire sauce. Or add your
own package of taco seasoning.
3) Simmer on low heat, uncovered, stirring often until heated
through
4) To heat tortillas - Wrap tortillas in plastic film or punch
several holes in plastic package of purchased tortillas. Heat
on high in microwave for 1-1 1/2 minutes.
5) Fill each tortilla with 2-3 tablespoons of buffalo meat filling.
Set out bowls of cheese, lettuce, tomato and additional taco
sauce. Makes 10-12 tacos.
Bison Blue
Cheeseburger
KATHY CARY
CHEF/OWNER
LILLY'S
Louisville, KY
1 ½ lbs.
ground bison
2 Tbs. good quality Dijon mustard
2 Tbs. roasted & chopped shallots & garlic
1 tsp. Lea & Perrins Worcestershire Sauce
splash extra virgin olive oil
kosher salt & fresh ground black pepper to taste
good quality blue cheese or roquefort
Combine all ingredients and form 6 patties adding approximately
1 teaspoon of blue cheese into the center of each patty. Grill
to order. Serve with rosemary roasted potatoes and homemade coleslaw.
Serves 6
Garnish
2 sliced red onions drizzled with extra virgin olive oil &
balsamic vinegar. Grill until tender.
2 bulbs of fennel, sliced & sautéed until tender.
Toss the onions & fennel together and place on bison burger.
Roasts
Savory
bison roast
Crust mixture:
1/2 cup (125 ml) Dijon mustard
l cup (250 ml) honey mustard
10 cloves garlic, chopped fine
2 lb. (900 g) sirloin tip of bison
3 tbsp. (45 ml) fresh sage, chopped (or 15 ml dry)
3 tbsp. (45 ml) fresh oregano, chopped
1 tsp. (5 ml) black peppercorns, cracked
Sear the roast on a broiler or in a hot pan. Season with salt
and pepper and a little paprika. Top with savory crust mixture.
Roast in a 300 degree F (150 degree C) oven until it has reached
an internal temperature of 140 degrees F (60 degrees C). Let
the roast rest for 10 minutes before slicing. While roast is
resting, prepare a jus or gravy from the drippings. --From the
Alberta Bison Association
Marinated
top round of bison
Marinade:
1 cup soy
1 cup balsamic vinegar
1 cup maple syrup
1 cup water
1 tsp. chopped garlic
1 sprig fresh thyme
Mix all ingredients thoroughly. Marinate the bison overnight
in the refrigerator, covering the pan tightly with plastic wrap.
Bison
1 6 lb. bison top round, rolled and tied
salt and pepper to taste
Preheat oven to 350° . Remove the bison from the marinade,
and discard any leftover. Place bison in roasting pan and season
with salt and pepper. Bake for about 1 ¾ hours. Remove
and let rest for about ½ hour before carving.
Bison Roast--Smoked
& Marinated
1 1/2 c. oil
3/4 c. soy sauce
1/4 c. Worcestershire sauce
2 Tbs. dry mustard
2 1/2 tsp. salt
1 1/2 tsp parsley
1 Tbs. pepper
1/2 c. wine vinegar
1 clove garlic, crushed
1/3 c. lemon juice
Mix all ingredients and spread on meat. Let stand refrigerated
overnight.
To
smoke:
1 bison roast (6 - 8 lb s)
Place in large pan. (a turkey pan works quite nicely) Add 2 cups
water and 1/2 of the meat marinade mixture. Cover with foil.
Smoke 10 hours. (about 300 degrees) Add water as needed. (about
1 cup every 2 hours)
* Works nicely in crock pot too! Just adjust water and marinade
so that roast is covered with liquid. Add water as needed. Cook
at 300 - 350 degrees for 6 -8 hours. Do not leave unattended.
Bison Pot
Roast
3 lb. Bison roast
2 Tbs cooking oil
1 bay leaf
1 tsp salt
6 peppercorns
4 carrots, sliced
6 Spanish onions
6 potatoes, peeled & quartered
1 stalk celery, chopped
1 cup apple juice
1 cup water
1/2 tsp pepper
1 tbs cornstarch
Pre-heat oven
to 275° F Heat oil in Dutch oven over medium heat. Add bison
roast and brown well on all sides. Add onions, carrots, celery,
bay leak salt, pepper, apple juice and water. Cover and place
in preheated oven for 1 hour Remove from oven, add potatoes.
Cover and return to oven for 1 hour or until potatoes are fork
tender Thicken gravy with cornstarch.
Prime Rib or Loin Roast
.(suggested minimum size: 4½ lb. for prime rib
roasts, 3 lb. for loin.)
· Remove roast from refrigerator 30 minutes prior to preparation.
· Turn on top broiler for oven. Place roast fat side up
on a rack in an open roasting pan.
Deeply insert meat thermometer. Put roast 2 to 3 inches under
the broiler, and broil for about 5 minutes or until top fat browns.
· Reduce heat to 275°F, place roast in the middle
of the oven and cook until thermometer registers 135°F to
140°F for rare, or 145°F to 150°F for medium rare.
Once desired doneness is reached remove roast from oven. Longer
cooking is not recommended for these cuts.
· Remove thermometer from roast. Cover roast loosely with
aluminium foil and set aside. Let stand for 20 minutes before
carving. (Internal roast temperature will rise marginally at
this stage but level of doneness will not be affected.)
· While roast is standing, make gravy by first blending
2 to 3 tbsp flour with drippings in roast pan. Over medium heat,
add enough stock or water from boiled vegetables (usually 2 to
3 cups) and whisk continuously at low boil until gravy thickens.
· Remove aluminium foil from roast. Carve roast to desired
thickness and serve with gravy and vegetables.
Bison Stew
2 lbs. lean bison stew meat cut into 1" squares
1/3 cup flour
1/3 cup oil, any oil with high smoking point
20 cloves garlic, if large cut in half
6 medium carrots cut into 2" long pieces
4 small onions, quartered, leave core on to keep intact
2 large turnips, peeled and cut into 6 even sized pieces
1 lb. small potatoes cut in half
½ lb. button mushrooms stemmed
½ lb. green beans stemmed and cut in half
1 bottle red wine (750 ml)
3 bay leaves
1 Tbs. chopped fresh rosemary, picked, cleaned, and chopped
kosher salt and freshly ground black pepper to taste
With a paper
towel pat meat dry. Place in a large bowl and season generously.
Add flour an toss meat to lightly dust with flour. In a heavy
gauge pot or Dutch oven, add oil and heat over high heat.
When oil comes to smoking point, add meat evenly on bottom of
pot so that all meat is being seared. Might have to do this in
2 batches. Cook for about 5 minutes or until brown and crisp.
Turn each cube over to brown opposite side and repeat until all
sides are brown and crisp. Remove meat from pot with slotted
spoon.
Place garlic, carrots, and onion into pot. Stir and let brown
for about 8 minutes to give them color. Remove from pot with
slotted spoon. You should have a little oil left in pan. If not,
add about 1 tablespoon and bring up to smoking point.
Add turnips,
potatoes, mushrooms, and green beans to pot. Stir and cook about
8 minutes or until vegetables have a golden brown color. Deglaze
with wine. Add seared meat and other vegetables back into pot.
Cover with water completely, about ½ to ¾ gallon.
Bring to boil, skimming off any impurities or fat. Reduce to
very low simmer. Cover and cook for about 2 ½ hours. Occasionally
skim fat and lightly stir. Remove lid and reduce to desired sauce
consistency over low heat, about 30 minutes. Sauce should coat
back of spoon lightly.
Be sure to sear all meat and vegetables. This makes the final
product tender and sweet. Do not over stir the stew, so as to
not break up the vegetables. The reason for cutting the vegetables
so big is to keep them from disintegrating while cooking for
a long period. This stew will be lighter, not thick and heavy.
Serves 8-10
Steaks
Char-Broiled
Bison Steak
Rub your favorite
cut of steak with a combination of a little garlic salt, cooking
oil, ground black pepper and lemon juice. The lemon will make
it tangy, and gives a zippy flavor
* Do not use
a fork to turn steaks, this punctures the meat allowing the juices
to escape. Lesser quality bison steaks are not recommended for
grilling unless they have been marinated.
Steaks recommended
for grilling/barbecuing include Rib Eyes, T-Bones, and New York
Strips. Cooking time is important in order not to overcook your
steaks. Total cooking time will depend on the thickness of the
steaks: 1" thick-rare: 6-8 min med: 10-12 min
11/2" thick - rare: 10-12 min med: 14-18 min
2" thick - rare: 14-20 min med: 20-25 min.
Beer steaks
6 eight-oz. bison top butt steaks
2 - 12 oz. bottles brown ale or brown beer
¼ cup brown sugar
1 tsp. allspice whole berries
1 tsp. rosemary, whole
1 tsp. black pepper, whole
1 carrot, diced
1 onion, diced
1 celery branch, diced
4 ounces butter
1 tsp. kosher salt
Combine all ingredients except the butter and marinate steaks
for four hours in the refrigerator overnight. Remove steaks from
the marinade. Pat dry and brush with melted butter. Strain marinade,
bring to a boil, and skim. Reduce by ¾ or until syrupy.
Broil or grill steaks to desired temperature. Brush with reduced
marinade. Serve immediately. Serves 6.
Buffalo Shish
Kabob
Yield: 4 to 6 servings
11/2 lbs. sirloin
or top round, cut in 1- to 1 1/2-inch cubes
1 green pepper, cut in l-inch squares
2 small (4-inch) yellow squash, thickly sliced
12 large mushroom caps
1 onion, thickly sliced (optional)
1/4 teaspoon freshly ground black pepper
1 teaspoon salt or onion salt
1 or 2 cloves garlic, crushed (optional)
1/3 cup olive oil
1/3 cup white wine
10 cherry tomatoes
Lemon wedges
Marinate meat
and vegetables (except tomatoes) in mixture of seasonings, garlic,
oil, and wine for at least 2 hours at room temperature, or overnight
in refrigerator. Remove from marinade, arrange meat on skewers
alternately with vegetables. Broil 5 inches from heat over charcoal
or on rotisserie spit for approximately 7 to 10 minutes, or to
desired doneness, turning frequently or continuously. (Vegetables
soaked in oil mixture need no previous cooking.) Serve with lemon
wedges, the lemon to be squeezed over the meat.
Bison Ribs
Better than Best
Baby Bison Ribs
4 lbs. bison
back ribs
1 C chopped onions
1 clove garlic, minced
1 C ketchup
1/4 C brown sugar, firmly packed
1 tsp. salt
1/4 tsp. pepper
2 Tbs. vinegar
1 Tbs. Worcestershire sauce
1 Tbs. prepared mustard
Cut ribs in serving
size pieces. Place in a large saucepan with enough salted water
to cover ribs. Cover and simmer about 1 hour or until ribs are
nearly tender. Combine onion, garlic, catsup, brown sugar, salt,
pepper, vinegar, Worcestershire sauce and mustard in a small
saucepan. Cover and simmer 10 minutes. Arrange ribs meaty sides
up, 1 layer deep in large shallow roasting pan. Spoon sauce over
ribs. Bake in 350 F oven for 25 minutes or until meat is tender.
Makes 6-8 servings.
Oven Barbecued Short Ribs
4 lb Bison Short Ribs
1 tsp. salt
1 cup chopped onions
1/4 tsp. pepper
1 clove garlic, minced
2 tbs. vinegar
1 cup ketchup
1 tbs. Worcestershire sauce
1/4 cup brown sugar, packed
1 tbs. prepared mustard
Cut ribs into serving pieces. Place in large saucepan with enough
water to cover. Cover and simmer until ribs are nearly tender.
Combine rest of ingredients in small saucepan and simmer, covered,
for 10 minutes.
Arrange ribs, meat side up, in shallow baking dish. Spoon sauce
over ribs. Bake at 350° for 25 minutes. Serves 6-8.
Deviled Bison Burgers
1 lb. ground
bison
1 tsp. salt
1/4 tsp. pepper
1 tsp. mustard
1 tsp. Worcestershire sauce
2 tsp. horseradish
4 tsp. catsup
The beauty of
this recipe is that accurate measuring can go out the window.
Add more or less of the spicings that you like. Toss it all in
and mix it up. Spread on bun halves and broil. Serve like a regular
hamburger. Recipe courtesy of Nancy and Craig Snee.
Bison Ribs & Dip
Sweet and sour style bison ribs
2 cups (500 ml) brown sugar
3 tsp. (15 ml) salt
2 tsp. (10 ml) celery salt
2 tbsp. (30 ml) paprika
2 tbsp. (30 ml) chili powder
Combine first five ingredients. Coat ribs with this mixture.
Brown in broiler pan in a 350 degree F (180 degree C) oven for
1 hour. It helps to place some water in bottom of pan.
Sauce:
1 tsp. (5 ml) salt
Dash of pepper
2 cups (500 ml) ketchup
4 tbsp. (60 ml) Worcestershire sauce
6 tbsp. (120 ml) vinegar
1/2 cup (125 ml) brown sugar
1 tbsp. (15 ml) chili powder
1 tsp. (5 ml) celery salt
Combine sauce ingredients in saucepan and heat thoroughly. Serve
as a dipping sauce with ribs. Leftover sauce may be used for
a barbecue sauce.
Marinade
Marinade for
bison fondue or grilling steaks
2 T vinegar
1 1/2 tsp ground ginger
1-2 minced garlic cloves
2 T brown sugar
1/2 cup worcestershire sauce
1/2 cup vegetable or olive oil
Blend above ingredients well. Cover bison cubes or steaks with
marinade mix in glass dish for 3-4 hours.
andle ANY meat,
there are 
-- Oren and Connie