Bison Recipes
Featured recipes change periodically
Individual cuts of Bison are identical to beef, except for color. Prior to cooking, Bison is deeper red. This is due to the fact that Bison does not marble (produce internal streaks of fat) like beef. Marbling slows down the cooking process because the fat acts as an insulator-heat must first penetrate this insulation before the cooking process can begin. Since Bison lacks marbling, the meat has a tendency to cook more rapidly. Caution must be taken to guartantee that you do not overcook the Bison.
Pot Roast
Heat oil in ducth oven over medium heat until hot. Add roast and brown evenly. Remove. Add garlic and onions to same pan and cook until onions are soft and golden. Stir in flour, beer, water, and seasonings until blended. Bring to a boil. Return roast to pan. Add potatoes and reduce heat. Cover tightly and simmer 2-2 1/2 hours or until roast is fork tender.
-Faye Olson
Sand Hill River Bison Ranch, Fertile, Minnesota
Cordon Blue Loaf
1 Egg, beaten
1 Pkg (1-1/2 oz.) Meatloaf Seasoning
1/2 cup Tomato Sauce
2 cups Bread Crumbs, soft
2 lbs Bison, ground
8 slices Ham, fully cooked
8 slices Swiss Cheese
4 oz. canned Mushrooms, sliced
In a large bowl, mix egg, meatloaf seasoning, tomato sauce and bread crumbs together. Add ground bison meat and mix well. On a piece of waxed paper, pat meat mixture into an 18 x 9 inch rectangle. Top with layers of ham, cheese and mushrooms. Roll, "jelly-roll" style, starting at narrow end. Pinch edges to seal. Place seam side down in a shallow baking pan. Bake at 350 degrees for 1-1 1/4 hours or until no pink remains. Let stand for several minutes before slicing.
-Melissa Linz
Shady Creek Bison, Richmond, Minnesota
Bison Chili
3 1/2 cups dry Kidney Beans, soaked overnight in 2 quarts of water
1 tsp Salt
2 Tbsp Canola Oil
2 cups Chopped Onion
1 large sweet Red Pepper, diced
1 cup diced Celery
2 lbs ground Bison
1 Tbsp minced Garlic
2 x 28 oz. cans of Diced Tomatoes
2 x 14 oz. cans of Tomato Sauce
2 small cans of Tomato Paste
6 Tbsp Chili Powder
2 tsp ground Cumin Seed
1 1/2 tsp Oregano
1 tsp ground Coriander Seed
1/4 - 1/2 tsp Cayenne Pepper (more if you like it hotter)
Drain the kidney beans that have been soaking overnight. Put them in a large pot with enough water so that the water level is one inch above the beans. Add 1 tsp salt. Bring to a boil over high heat, stirring occasionally. Reduce heat, continue to stir very occasionally, and cook them until they are tender firm, about 30 to 40 minutes. Drain the cooked kidney beans and set them aside. While kidney beans are cooking prepare the onion, garlic, red pepper and celery. Set the prepared vegetables aside in one medium sized bowl. In a small bowl combine the chili powder, ground cumin seed, oregano, ground coriander seed, and cayenne pepper. Set the bowl of spices aside. Put 2 tbsp canola oil in a heavy bottomed 12-quart stock pot. Over medium to medium-high heat sauté the prepared vegetables for about 3 minutes, or until the onion is just beginning to soften. Add the set aside spices to the stock pot. Stir and cook for about a minute or until the spices begin to colour and become aromatic. Immediately add the bison meat. Break up any bison meat that clumps, and continue to stir and cook for 10 minutes. Add the diced tomatoes, tomato sauce, and tomato paste. Bring mixture to a boil and then reduce heat immediately. Simmer and cook for 30 minutes, stirring occasionally. Add cooked kidney beans and continue to cook for an additional 15 minutes or until desired tenderness in beans is reached. Serve with crusty French bread. Flavour improves if refrigerated overnight and reheated the following day. This chili also freezes well.
-Peter J. Duffin
Bison Basics