Bison Chili
1 Pound Ground Bison
1 medium onion, chopped
1- 15oz can pinto beans, rinsed & drained
2- 16oz cans peeled tomatoes
½ cup water
2 tsp. chili power
½ tsp. ground cumin
½ tsp. salt
½ tsp. pepper
¼ cup fresh cilantro, chopped
In a non-stick skillet, sauté the Ground Bison and onions until the meat is browned and the onion is tender. Add the pinto beans, tomatoes, water and seasonings. Cover and simmer for 1 hour, adding more water if chili becomes too thick. Add chopped cilantro and simmer an additional 10 minutes. Spoon into bowls and garnish with grated cheese or diced jalapeno peppers. Serves 4. Per serving of meat: 156 calories: 9.1 g fat; 30 mg cholesterol; 60 mg sodium. Per serving of chili: 360 calories; 12.5 g fat (31% calories from fat); 69 mg cholesterol; 30.9 g carbohydrate; 720 mg sodium.
Karen’s “Flying D” Chili
Developed by Karen Averitt at the Turner Flying D Ranch in Montana
A recipe Ted Turner has enjoyed for years has become an award-winning
menu item at Ted’s Montana Grill
2 pounds ground bison or chuck roast
¼ cup vegetable oil
2 cups diced onion
1 Tablespoon fresh garlic, chopped fine
1 quart water
3 each beef bouillon cubes
1 cup tomato paste
1 ½ tsp. salt
1 tsp. oregano leaves
½ tsp. cayenne pepper
1 ½ tsp. sugar
1 ½ tsp. cumin, ground
3 Tablespoon chili powder
1 cup stewed tomatoes
1 cup ranch-style beans
Heat oil and brown meat, breaking up any large chunks.
Drain off excess fat. Add onion and garlic. Saute until soft. Add water,
Bouillon cubes, and tomato paste. Bring to a boil. Add seasonings and simmer
For 10 minutes. Add beans and stewed tomatoes. Cook for one additional minute.
Bison Kabobs
2 lbs. cubed bison meat, flank steak or sirloin
4 Tablespoon Worcestershire sauce
½ cup teriyaki sauce
4 Tablespoons olive oil
Vegetables cut into 1 ½ chucks
½ onion, 1 small red bell pepper, zucchini or yellow squash
10 whole cherry tomatoes and/or mushroom
Salt pepper and garlic powder to taste
Preparation
Combine Worcestershire, teriyaki and olive oil, pour over meat that you have placed
in a large bowl, season with salt, pepper and garlic powder and toss to coat. Let sit for
30 minutes. at room temperature. Do the same in a separate bowl with the vegetables.
Place meat and vegetables on different skewers or combine depending on desired doneness of vegetables.
Grill 8 – 10 min. turning occasionally for even cooking
Tips: Soak wooden skewers in water for 30 minutes. prior to grilling to help
Prevent burning. Use grill spray just before cooking to help prevent sticking
Buffalo Stir Fry
1 lb buffalo sirloin steak, cut into 1/8” slices
¼ lb fresh mushrooms, cut into 1/8” slices
1 ½ cups broccoli stems, cut in 1/8” slices
2 ½ cups broccoli florets
1 large onion, chopped 1/3 cup water
2 large cloves garlic, crushed 1 beef bullion cube
3 tablespoons peanut oil ¾ tsp. sugar
2 tsp. cornstarch 1/3-cup soy sauce
2 Tablespoons cider vinegar Chinese noodles or rice.
*** Mix together soy sauce, vinegar and sugar. In a separate bowl, mix bullion, water and cornstarch. In large skillet or wok on medium high heat, add 1 ½ T peanut oil and garlic. Add the buffalo steak slices and stir-fry for 2 minutes, or until medium brown, but still pink in the center. Remove meat and juices. Add 1 T peanut oil. When hot, add onion and broccoli stems. Stir- fry for 2 minutes until crisp and tender. Add remaining oil around the edge of skillet or wok, add broccoli florets, mushrooms and onion and stir-fry for another 2 minutes. Stir in meat juices and soy sauce, vinegar, sugar mixture. Cover and sit for a couple minutes. Stir corn starch/bouillon mixture and pour into skillet or wok. Cook, stirring constantly 2-3 minutes. until thickened. Serve over Chinese noodles or rice. Serves 4. (Recipes From Minnesota Bison Association. MnBison.org)
Bison Casserole for Company
8 oz. pkg Noodles
2 lb. Ground Bison/buffalo
3 tbsp butter or margarine
2-8oz cans Tomato Sauce
salt and pepper
1 cup Cottage Cheese, small curd
1 – 8oz pkg Philadelphia Cream Cheese
1 cup Sour Cream
½ cup snipped Green Onions and stems
3 tbsp minced Green Pepper
***Preheat oven to 350 degrees. Grease large rectangular glass baking dish
Cook noodles in salted water according to package directions and drain well
Brown bison in butter, stir in tomato sauce, salt and pepper to taste.
Turn stove off and set meat mixture aside. Combine in a mixing bowl: cottage cheese,
cream cheese, sour cream, green onions, and green peppers.
Spread half of the noodles in casserole dish, and cover with cheese mixture. Then put on
the rest of the noodles and cover with browned meat mixture.
** Bake at 350 degrees for 30 min. Serve hot. Makes 6 – 8 servings
BBQ Meatballs
1 pound Buffalo burger
½ cup bread crumbs
1 tsp. minced onion
¼ cup milk
1 egg
1 tsp Worcestershire Sauce
½ tsp parsley flakes
½ tsp. oregano
Salt & pepper to taste
Sauce
(this amount of sauce works for 2 pounds meat)
12 oz jar BBQ sauce
16 oz jar grape jelly
I used a little less BBQ and put in
Ketcup too
Mix meatball ingredients.
Shape meatballs and brown
Mix grape jelly and BBQ sauce
In crock pot – add meatballs
And simmer until done
* hint drop shaped meatballs
into boiling water to set and then
brown in pan. Meatballs hold their
shape better this way and stays moist
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Cooking Hints:
STEAKS -- Place in lightly oiled skillet and use medium heat on stove or place 6 inches from heat source in broiler or grill
Cook 4 to 5 minutes per side
Cooked rare to medium is best
Will cook 1/3 faster than beef
ROASTS --> ( Sirloin Tip, Inside Rounds) Sear on stove top or in 450 degree oven before roasting in 325 degree oven or preparing in a slow cooker. Add ½ cup liquid to roasting pan
--> (Rib, Loin & Tenderloin) Use uncovered pan with rack Cook at 275 degree Do not cook past 155 degrees
--> (Pot Roast & Braising) Use a pan with a cover to create moist heat to cook meat that come from the shoulder, brisket, outside round and short ribs. Brown meat in small amount of oil. Simmer on top of the stove or in a 300 degree oven or the crockpot until tender.
GROUND --> Maximum cooked temperature 155 – 160 degree (medium)
A thicker patty will be juicier - Do not overcook. Should be pink in the middle.
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Buffalo Crossing Meatloaf
2 ½ lbs bison burger
3 eggs
2 cups bread crumbs
½ cup barbecue sauce
1 medium green pepper, finely chopped
q/2 large onion, finely chopped
1 tablespoon salt
½ tablespoon pepper
Topping:
1 cup ketchup
1/3 cup brown sugar
¼ cup barbecue sauce
Mix topping together and warm. Pour on top of cooked meatloaf
Mix ingredients thoroughly. Shape into loaf and place in a greased baking pan.
Add on inch of water on each side of loaf. Cover with aluminum foil.
Bake in a 400 degree oven for 1 hour
Shredded Bison Roast
3 – 4 lb. bison roast (chuck, rump, arm or sirloin tip)
2 cups vegetable broth
1 tsp. minced onion
½ tsp. garlic powder
½ tsp. salt
¼ tsp. pepper
Mix all spices together and rub into roast. Place in a slow cooker, and pour broth around the sides. Place on low for approximately 8 hours, or until fork tender. Remove roast from liquid and allow to cool. Shred with two large forks. (You can add a bit of broth back into the shredded meat if it seems too dry).
Smother the meat with barbecue sauce, use as main ingredient for shredded bison enchiladas, or nachos, thicken and reduce the broth into creamy gravy and serve over mashed potatoes, toss with pasta and cheese or simply wrap it in a flour tortilla with salsa, guacamole and sour cream.
Bison Kabob
1 pound Buffalo Sirloin Marinade
2 medium zucchini or yellow squash ½ cup sodium soy sauce
1 large red bell pepper ½ cup vegetable oil
1 large onion quartered 2 cloves garlic, minced
8 mushroom 1 cup dry white wine
8 cherry tomatoes
***Cut Buffalo sirloin into 1 ½ inch cubes and place in glass bowl. Combine marinade ingredients and pour over cubed Buffalo. Cover bowl with plastic wrap or in zippered plastic and marinate refrigerated for 8-24 hours. Cut squash and bell pepper into ½ inch slices. Alternate all ingredients on 8skewers ending with cherry tomato. Grill covered 4-6 inches above medium coals for 8-10 minutes. Turn occasionally, brushing with remaining marinade mixture. Serve on a bed of rice.
Mini Buffalo Loaves
1 lb. Ground Buffalo
1 Egg
¼ cup Milk
2 tbsp. Breadcrumbs (dry)
½ tsp Salt
1/8 tsp Pepper
½ cup chopped Onion
¾ cup shredded cheese
*** Mix first 6 ingredients. Press half of mixture in bottoms and halfway up sides of 12 ungreased muffin cups. Fill each with onion and cheese. Top with remaining buffalo mixture, pressing edges to seal. Place muffin pan in ungreased 15 ½ x 10 ½ jellyroll pan. Cook uncovered in 350-degree oven for 30 to 35 minutes makes 6 servings.
Bison & Baby Brown Mushroom SoupWith Quinoa and Kale
2 lbs. ground bison
2 lbs. baby brown mushrooms (sliced)
2 tbsp olive oil
1 large onion chopped
4 cloves, garlic, chopped finely
2 whole fresh jalapeno peppers, chopped finely
& seeds removed
1 bunch parsley
48 oz. vegetable stock
48 oz. water
2 cups uncooked quinoa
1 big bunch kale, chopped & veins removed
8 oz cream cheese
1 tsp black pepper
1 tsp salt
1 tsp crushed red pepper flakes
Chopped scallions (for garnish)
Directions:
Prepare quinoa by bringing 4 cups of water to boil.
Add quinoa, return to a boil, cover and turn off heat.
Set quinoa aside. Sautee onion, garlic, jalapeno,
salt and pepper, and the red pepper flakes in olive oil.
Add ground bison and mushrooms. Cook through.
Add vegetable stock and water, Simmer
Add cream cheese. Return to simmer.
Just before serving, stir in Kale.
To serve, put in ½ cup of quinoa in each soup bowl,
Fill with soup, and garnish with chopped scallions
Note: Keep quinoa separate and combine as above for left
Over soup.
(2011 National Bison Assoc. Cook-Off Winner
LeeAnn Trynoski of Colorado)
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Duluth Grill Bison Pot Roast
1 Bison roast
3 tbsp. black pepper
3 tbsp granulated garlic
2 tsp. celery seed
1 tbsp salt
½ cup minced onion
3 cups diced celery
3 cups sliced carrots
2 onions (cut like onion rings)
½ gallon water
Stage 1: Make 10cuts into the roast with
A knife. Rub the top of the roast with the
dry seasonings and minced garlic. Cover with
plastic wrap and hol in cooler for 4 hours.
Stage 2: Line the bottom of a deep hotel pan
With celery, onions, and carrots. Place the roast
On top of the veggies. Add the water; cover with
foil and cook in oven at 300 degrees for 5 hours.
Slice pot roast in half lengthwise. Cut slices about
¼ to ½ ins. Thick
(This is a specialty from the Duluth
Grill in Duluth, Mn. Featured on the
Food Network’s “Diners, Drive-Ins and Dives)
Round-Up Stew
Winner of National Buffalo Association 2006 recipe contest
2 ½ Buffalo roast, silver skin removed
1 tablespoon olive oil
½ tsp. minced garlic
1 10oz can Tomato Bisque soup
1 cup water
1 envelope Lipton Onion soup mix
1 – 14oz canned stewed tomatoes
Dash Balsamic vinegar
Pepper to taste
1 cup carrots, diced or sliced
1 cup celery, diced
2 cups Russet potatoes, peeled & cubed
Heat oil in skillet and sear roast on all sides. Place in slow cooker. Sautee garlic in same pan and add to top of roast. Top roast with ingredients 4 – 9 and cook on low for 6 hours. Stir.
After 6 hours, add remaining ingredients to slow cooker and turn to high for 2 ½ to 3 hours.
When vegetables are tender, break apart the roast and serve up in bowls
Layered Casserole
1 pound ground buffalo
1 cup onion, chopped
3 potatoes, thinly sliced
10 oz frozen corn
¾ cup Swiss Cheese, shredded
½ can low sodium beef broth
Brown meat and onion in skillet. Place in bottom of a 9 X 13 baking dish. Layer potatoes and corn on top of meat. Pour broth over all. Sprinkle cheese over top. Bake at 375 until potatoes are tender, about an hour
Sloppy Joes
1 pound ground buffalo
¾ cup onion, chopped
¾ cup low sodium catsup
1 green pepper, chopped
1 ½ tablespoons brown sugar
½ tsp. garlic powder
1 ½ tablespoons prepared mustard
1 ½ tablespoons vinegar
½ tablespoon Worcestershire sauce
¾ tsp. Chili Powder
In a skillet, brown meat and onion. Stir together remaining ingredients in a crock-pot. Add meat and onion mixture. Cook on low for 6 to 8 hours or on high for 3 to 4 hours
Tangy Marinade
¼ steak sauce 2 Tbsp lime juice
2 Tbsp brown sugar, packed ¼ tsp ground red pepper
***Combine all ingredients and mix well. For flavor only, marinate for 15 minutes
To 2 hours. For tenderizing, marinate for at least 6 hours. Marinating longer
Than 24 hours can result in a mushy surface.
Bison Pot Roast - Use Dutch Oven or Crock Pot
3# Bison Roast 2 Tbsp Olive Oil
3 cups Onions, sliced thin 1 tsp Salt
1 cup Carrots, sliced thin ½ tsp Pepper
3 cloves Garlic, minced 1 tsp Ground Thyme
1 cup beer or apple cider ¼ cup Flour
2# Potatoes, cut into ½ inch pieces
***Heat oil in skillet over medium heat and brown roast on all sides. Remove to pot and sprinkle with potatoes. Add onions and garlic to skillet cooking until soft. Stir in flour, beer or cider, salt, pepper and thyme until blended. Bring to
a boil. Pour over roast. If using Dutch oven cover tightly and simmer 2½ hours or if using Crock Pot set on low and cook for 8 hours or until the roast is fork tender.
Blue Cheese Ribeyes
4 Bison Ribeye steaks (1” thick)
2# Portobello mushrooms
2 Tbsp fresh Thyme chopped
2 Tbsp minced Garlic l ½ tsp Pepper
¼ cup Olive Oil
Blue Cheese Butter
½ cup Blue Cheese, crumbled
¼ cup Butter, softened l 1 Tbsp Parsley, chopped
3 Tbsp Sun-dried Tomatoes, rehydrated
*** Mix butter ingredients together and set aside.
***Combine thyme, garlic and pepper in small bowl; press evenly onto steaks. Set aside. Brush mushrooms with oil. Grill mushrooms 15 minutes or until tender, turning occasionally. Coarsely chop and keep warm. Grill steaks to medium rare to medium. Spread Blue Cheese butter evenly over cooked steaks. Thin steaks into slice steaks; arrange over mushrooms on 4 plates.
Serve with a fresh spinach salad and warm Italian bread =YUM!
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