Recipes
Bison Chili
Ingredients:
1 lb pure ground bison
1 chopped medium onion
1 16oz. can of red kidney beans rinsed and drained
2 16 oz. cans of diced tomatoes
2 tsp chili powder
1/2 tsp ground cumin
1/4 cup of ground cilantro
2 tbls of Louisiana hot & spicy dip mix
1 jar of Classico Fire Roasted tomato and garlic sauce
Instructions:
In a non-stick skillet, gently saute the ground bison and onion until the meat is browned and the onion is tender. Add beans, tomatoes, sauce and seasoning. Cover and let simmer for 3 hours stirring occasionally. We do ours in a crock pot. Makes 10-15 bowls.
Serve with fresh baked bun and butter
Braised Bison Brisket
By: Josef Wiewer of Wildwood Grill, Calgary, AB
Ingredients:
4 lbs - Brisket
1 tbsp - Fennel Seed
1 tbsp - Paprika Powder
1/2 tsp - Coriander (ground)
1/2 tsp - Black Pepper
1 tbsp - Rosemary Fresh Chopped
2 tbsp Olive Oil
Braising Ingredients:
1 Large White Onion cubed
1 Celery Stalk, cut 1/2 inch
1 Large Carrot,cut 1/2 inch
2 Bay Leaves
1 Cinnamon Stick
1 Vanilla Bean, cut length wise in half
150 ml Cranberry Juice
150 ml Red Wine
1 liter veal stock
1/2 liter chicken stock
2 tbsp olice oil
salt & pepper
Instructions:
Cookin the Brisket:
Pat the brisket dry then brush with olive oil. Mix dry ingrediants and rub onto the meat. Wrap brisket in saran wrap and place in fridge over night.
Unwrap the brisket, rinse meat with cold water, pat dry and lightly season the meat with salt and pepper. Heat roasting pot to 3/4 high heat. Sear meat on both sides for two minutes or lighly brown. Take meat out of roasting pot and place on warming plate.
Add the oilive oil and cut vegtables to a pot and saute on medium heat for four minutes or when the vegtables start to carmalize. Add the red wine and let the liquid reduce to half then add the rest of all braising ingredients. Bring to a simmer and turn off the heat. Put the brisket back into the roasting pot, cover with lid or tin foil and place in a heated oven (350F) and simmer for 3.5 hours. Use a wooden skewer to check tenderness of meat. If it still feels resistant, bake for another 1/2 hour.
Place the brisket on a warming plate. If the suace looks thin, simmer on medium heat down to semi thick and strain.
Sage Rubbed Roasted Bison
Ingredients:
2 - 2 1/2 lb. inside round roast
1 tbsp salt
2 tbsp olive oil
3 tbsp ground sage
1tbsp fresh cracked pepper
1 cup water
Instructions:
Preheat oven to 300F. Trim any silver skin from the roast. Rub roast with olive oil. In a small bowl, combine sage, salt and pepper. Roll roast in sage mixture to completely coat. Place the prepared roast in a rack set inside a roasting pan. Pour water in the bottom of the pan to create steam during cooking. Cover with a lid or foil. Roast for one hour. Remove lid and baste with drippings every 30 minutes thereafter. Turn roast occasionally. Cook until roast reaches an internal temperature of 140F for rare and 165F for medium. Let rest 10 - 15 minutes and serve.
Buffalo Lasagna
Ingredients:
1 lb (450 g) ground buffalo
1 15 oz (400 ml) can tomato sauce
1 6 oz (125 ml) can tomato paste
1 tsp (5 ml) oregano
1 tsp (5 ml) salt (optional)
1 tsp (5 ml) pepper
1 clove garlic, minced
1 lb (450 g) lasagna noodles
16 oz (500 ml) non-fat cottage cheese, drained
1 egg
1/4 cup (60 ml) parmesan cheese
8 - 12 oz (200 - 300 ml) low fat shredded Mozzarella cheese
Instructions:
Brown Ground Buffalo over medium heat in a covered skillet. Drain off liquid and Add tomato sauce, paste, and spices. Simmer covered for 20-30 minutes. While sauce is cooking, prepare noodles according to package directions. Rinse in cold water. Combine cottage cheese, egg, and parmesan cheese in a blender until smooth. Spray a 9 X 12 baking pan with non-stick spray. Place a layer of noodles in the bottom of the pan. Spoon 1/4 of the meat mixture over the noodles. Spread 1/4 of the blended cottage cheese mixture over the sauce then sprinkle with 1/4 of the Mozzarella cheese. Repeat for 4 layers. Cover with aluminum foil and bake at 350F (180C) for 20-30 minutes. (Remove foil and broil for 5 minutes if you desire a browned top layer.)
Serves 6 - 8.
BBQ Bison Roast
Ingredients:
4 - 6 lb. roast (cut does not really matter)
Insert 4-5 half-cloves of garlic in various places inside the roast.
Sprinkle all surfaces with seasoning salt, fresh ground pepper and garlic powder (not salt)
Instructions:
Prepare the BBQ as follows:-
1. Underneath the grill on top of the coals, lava rocks or tile place a metal cake pan that is larger than the roast and fill approximately 2/3 full of water. This will stop any flaring of the roast and drippings and also prevents the roast from drying out.
2. Start BBQ only on the OPPOSITE side from where you are cooking the roast. Start on HIGH heat and after searing the roast, turn heat down to LOW to MEDIUM.
3. During cooking, set the roast on end and turn 1/4 turn EVERY 15 MINUTES, doing the ends of the roast last. Generally, cooking time is 1/2 hour per pound.
4. It is preferable to use a meat thermometer to determine how well done you like the meat
Slow Cooked Bison In Wine
Ingredients:
2 1/8 lbs boneless bison blade steak cut into 2 inch cubes
1/2 cup (250 ml) hot water
2 tsp (10 ml) beef bouillon powder
10 oz (284 ml) cream of mushroom soup
10 oz (284 ml) mushroom pieces drained
1 x 1 1/2 oz (1 x 42 g) envelope of onion soup mix
1/2 cup (125 ml) red wine
Instructions:
Place bison cubes in 6 quart (6L) slow cooker. Stir hot water and bouillon powder together in medium bowl. Add soup, mushroom pieces, soup mix and wine. Stir. Pour over bison cubes. Cover. Cook on low for 7 - 8 hours or high for 3 - 4 hours. Serves 6.
Ingredients:
1 lb pure ground bison
1 chopped medium onion
1 16oz. can of red kidney beans rinsed and drained
2 16 oz. cans of diced tomatoes
2 tsp chili powder
1/2 tsp ground cumin
1/4 cup of ground cilantro
2 tbls of Louisiana hot & spicy dip mix
1 jar of Classico Fire Roasted tomato and garlic sauce
Instructions:
In a non-stick skillet, gently saute the ground bison and onion until the meat is browned and the onion is tender. Add beans, tomatoes, sauce and seasoning. Cover and let simmer for 3 hours stirring occasionally. We do ours in a crock pot. Makes 10-15 bowls.
Serve with fresh baked bun and butter
Braised Bison Brisket
By: Josef Wiewer of Wildwood Grill, Calgary, AB
Ingredients:
4 lbs - Brisket
1 tbsp - Fennel Seed
1 tbsp - Paprika Powder
1/2 tsp - Coriander (ground)
1/2 tsp - Black Pepper
1 tbsp - Rosemary Fresh Chopped
2 tbsp Olive Oil
Braising Ingredients:
1 Large White Onion cubed
1 Celery Stalk, cut 1/2 inch
1 Large Carrot,cut 1/2 inch
2 Bay Leaves
1 Cinnamon Stick
1 Vanilla Bean, cut length wise in half
150 ml Cranberry Juice
150 ml Red Wine
1 liter veal stock
1/2 liter chicken stock
2 tbsp olice oil
salt & pepper
Instructions:
Cookin the Brisket:
Pat the brisket dry then brush with olive oil. Mix dry ingrediants and rub onto the meat. Wrap brisket in saran wrap and place in fridge over night.
Unwrap the brisket, rinse meat with cold water, pat dry and lightly season the meat with salt and pepper. Heat roasting pot to 3/4 high heat. Sear meat on both sides for two minutes or lighly brown. Take meat out of roasting pot and place on warming plate.
Add the oilive oil and cut vegtables to a pot and saute on medium heat for four minutes or when the vegtables start to carmalize. Add the red wine and let the liquid reduce to half then add the rest of all braising ingredients. Bring to a simmer and turn off the heat. Put the brisket back into the roasting pot, cover with lid or tin foil and place in a heated oven (350F) and simmer for 3.5 hours. Use a wooden skewer to check tenderness of meat. If it still feels resistant, bake for another 1/2 hour.
Place the brisket on a warming plate. If the suace looks thin, simmer on medium heat down to semi thick and strain.
Sage Rubbed Roasted Bison
Ingredients:
2 - 2 1/2 lb. inside round roast
1 tbsp salt
2 tbsp olive oil
3 tbsp ground sage
1tbsp fresh cracked pepper
1 cup water
Instructions:
Preheat oven to 300F. Trim any silver skin from the roast. Rub roast with olive oil. In a small bowl, combine sage, salt and pepper. Roll roast in sage mixture to completely coat. Place the prepared roast in a rack set inside a roasting pan. Pour water in the bottom of the pan to create steam during cooking. Cover with a lid or foil. Roast for one hour. Remove lid and baste with drippings every 30 minutes thereafter. Turn roast occasionally. Cook until roast reaches an internal temperature of 140F for rare and 165F for medium. Let rest 10 - 15 minutes and serve.
Buffalo Lasagna
Ingredients:
1 lb (450 g) ground buffalo
1 15 oz (400 ml) can tomato sauce
1 6 oz (125 ml) can tomato paste
1 tsp (5 ml) oregano
1 tsp (5 ml) salt (optional)
1 tsp (5 ml) pepper
1 clove garlic, minced
1 lb (450 g) lasagna noodles
16 oz (500 ml) non-fat cottage cheese, drained
1 egg
1/4 cup (60 ml) parmesan cheese
8 - 12 oz (200 - 300 ml) low fat shredded Mozzarella cheese
Instructions:
Brown Ground Buffalo over medium heat in a covered skillet. Drain off liquid and Add tomato sauce, paste, and spices. Simmer covered for 20-30 minutes. While sauce is cooking, prepare noodles according to package directions. Rinse in cold water. Combine cottage cheese, egg, and parmesan cheese in a blender until smooth. Spray a 9 X 12 baking pan with non-stick spray. Place a layer of noodles in the bottom of the pan. Spoon 1/4 of the meat mixture over the noodles. Spread 1/4 of the blended cottage cheese mixture over the sauce then sprinkle with 1/4 of the Mozzarella cheese. Repeat for 4 layers. Cover with aluminum foil and bake at 350F (180C) for 20-30 minutes. (Remove foil and broil for 5 minutes if you desire a browned top layer.)
Serves 6 - 8.
BBQ Bison Roast
Ingredients:
4 - 6 lb. roast (cut does not really matter)
Insert 4-5 half-cloves of garlic in various places inside the roast.
Sprinkle all surfaces with seasoning salt, fresh ground pepper and garlic powder (not salt)
Instructions:
Prepare the BBQ as follows:-
1. Underneath the grill on top of the coals, lava rocks or tile place a metal cake pan that is larger than the roast and fill approximately 2/3 full of water. This will stop any flaring of the roast and drippings and also prevents the roast from drying out.
2. Start BBQ only on the OPPOSITE side from where you are cooking the roast. Start on HIGH heat and after searing the roast, turn heat down to LOW to MEDIUM.
3. During cooking, set the roast on end and turn 1/4 turn EVERY 15 MINUTES, doing the ends of the roast last. Generally, cooking time is 1/2 hour per pound.
4. It is preferable to use a meat thermometer to determine how well done you like the meat
Slow Cooked Bison In Wine
Ingredients:
2 1/8 lbs boneless bison blade steak cut into 2 inch cubes
1/2 cup (250 ml) hot water
2 tsp (10 ml) beef bouillon powder
10 oz (284 ml) cream of mushroom soup
10 oz (284 ml) mushroom pieces drained
1 x 1 1/2 oz (1 x 42 g) envelope of onion soup mix
1/2 cup (125 ml) red wine
Instructions:
Place bison cubes in 6 quart (6L) slow cooker. Stir hot water and bouillon powder together in medium bowl. Add soup, mushroom pieces, soup mix and wine. Stir. Pour over bison cubes. Cover. Cook on low for 7 - 8 hours or high for 3 - 4 hours. Serves 6.
