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

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!

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!

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

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!

Entrees

Bison Beer Braised Brisket

Ingredients:

1 boneless trimmed bison brisket ( approximated 3 pounds)
3/4 teaspoon salt
1/2 teaspoon black pepper
2 Tablespoons olive oil
2 lb. onions, halved lengthwise and thinly sliced lengthwise ( 6 cups)
1/2 Bay leaf 1 (12 oz. ) bottled beer (not dark beer or ale)
1 beef bouillon cube, crumbled
1 Tablespoon Balsamic vinegar

Preheat oven to 350 degrees F.

Note: Brisket improves in flavor it braised 2 days ahead. Cool in sauce, uncovered, and then cover surface with parchment paper or wax paper and then the pot with foil.
Refrigerate. Slice cold meat across the grain and reheat in oven with sauce in a shallow baking pan, covered, 45 minutes.

Pat brisket dry and sprinkle with salt and pepper. Heat oil in a 6 to 8 quart wide heavy pot over moderately high heat until hot, but not smoking, then brown meat well on all
sides, about 10 minutes total. Transfer with tongs to a platter.

Cook onions with bay leaf in oil remaining in pot over moderate heat, stirring occasionally, until golden, 10 to 12 minutes. Remove from heat and transfer half of onions to a bowl. Arrange brisket over onions in pot, then top with remaining onions. Add beer, bouillon cube, and vinegar ( liquid should come about halfway up sides of meat) and bring to a boil.

Cover pot and braise in middle of oven until meat is very tender, 3 to 3 1/2 hours. Cool in sauce, uncovered, 30 minutes.

Transfer brisket to a clean cutting board. Season with salt and pepper. Slice meat across the grain and serve with sauce. Garlic mashed potatoes and your choice of mixed steamed or roasted vegetables round out this tasty, nutritious dish.

Entrees

Bison Peppered Hanger Steak

Ingredients:

2 tablespoons black peppercorns
2 tsp white peppercorns
2 tsp dried green peppercorns
2 tsp fennel seeds
1 1/2 - 2 lbs. Bison Hanger steak, trimmed & cut into 4
2 tablespoons unsalted butter
2 tablespoons vegetable oil
3 tablespoons chopped shallots
1/2 cup beef broth
1/4 cup plus 2 tablespoons heavy cream
1/4 cup Cognac or brandy
2 tsp Dijon mustard
Salt

In a heavy duty sealable plastic bag, crush peppercorns and fennel seeds coarsely with bottom of a 10" heavy skillet. Pat steaks dry and coat both sides with salt and peppercorn mixture. 

In heavy skillet heat butter and oil over moderate heat until hot but not smoking and cook steaks for 2 to 3 minutes on each side for medium rare. Transfer to plates and cover to keep warm.

Pour of any excess oil from skillet and add shallots and 1/2 cup of broth and deglaze pan. Add cream and Cognac. Boil mixture, scraping up browned bits, untill sauce thickens and coats the back of spoon, about 1 minute. Finish sauce by whisking in mustard. Taste and season sauce with salt, if necessary and spoon over steaks.

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

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!