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What to remember when cooking bison.

DO NOT

Do not over cook bison

 

DO

Cook slowly and at low temperatures.

Have lots of bison on hand. It will be a hit.

Brats

For moist Brats, thaw and grill. Do not simmer in liquid before grilling. Do not over cook or leave uncovered after cooking as they will become dry.

Fajitas

Stir fry marinated, thawed meat on med. high heat, then simmer in covered pan, stirring frequently until just done.

Grilling

Steaks recommended for grilling/barbecuing include Rib Eyes, T-Bones and New York Strips. Lesser cuts are not recommended unless they have been marinated. Do not use fork to turn. Use tongs or spatula.

Rub your favorite steak with a combination of your favorite steak seasoning or a little garlic salt, cooking oil and lemon pepper. Grill steak 4 - 6 inches above medium hot coals (325°F) for the following times depending upon thickness:

Thickness	Rare	Medium
1"	6-8 minutes	8-10 minutes
1½"	8-10 minutes	10-12 minutes
2"	10-12 minutes	14-18 minutes

BISON SIRLOIN STEAK -Chef Tested!!!

“Grilled to perfection for large or small groups every time”

 

2 lbs. Northstar Bison sirloin steak

Olive oil

Fresh Basil or seasoning of choice

 

Cut steaks into 8 oz portions, trim muscle connections away.

Dip meat in olive oil, and sear in fry pan or on grill for 2 minutes on each side on high heat.

Sprinkle fresh basil onto steaks or your own seasoning

Place on flat baking sheet (with sides) and bake in 160 degree  F. oven for 2 – 2 ½  hours.

Do not cover.

Serve with favorite side dish or top with portabella mushroom sauce.

Steaks will be medium rare and they can hold in the oven for another 1-1 ½ hours and still be a medium doneness.  Great for serving guests or large groups a perfect steak. 

 

Note: If juice is running out, you have the temperature too high. 

 

Ground Bison

Burgers:

Shape ground meat into patties ½ inch thick.

• Stove top: Cook in pan on medium heat just until pink. 
• Gas grill: heat on high and then turn down to low immediately and finish on low heat. Prefered med. rare to medium doneness.  Your preference!  Do Not Over Cook.

Meatballs: (Hot and Spicy with Cranberry Sauce.

• 2 lb. Ground Bison
• 1 egg
• 1 onion, finely diced (you may like to sauté onion)
• 1 16 oz. Jellied cranberry sauce
• 3 T. prepared horseradish
• 1 T Worcestershire sauce
• 1 clove garlic, minced
• 2 T honey
• 1 T lemon juice
• ½ t. ground red pepper

Add beaten egg and onion to bison. Mix well. Form bite-size meatballs. Brown and turn in oil until cooked. In medium sauce pan, combine remaining ingredients. Bring to boil, reduce heat, cover and simmer 5 minutes. Add meatballs, simmer 5 minutes more and serve. (Note: To keep shape of meatballs, plunge momentarily into rapidly boiling water before cooking. This will also seal in flavor.)

Buffalo Dogs

Thaw and just heat through (meat is precooked). Overcooking can cause dryness and toughness.

Ribs

Simmer 1 rack of ribs in water with liquid smoke, bay leaf and onion for 1 hour. Place meat in roasting pan, top with blanched onions and BBQ sauce. Cover to keep moist for 2 hours at 225°F.

Roasts (Chuck, Round, Sirloin Tip)

Cook in a covered roasting pan, at 190°F -210°F for about 1½ -2 hours per pound of meat.

an also use crockpot on low all day. Do not use salt before cooking. If meat is not as tender as you would like, increase cooking time by an hour or so. You can’t over cook at this low temperature.

 

ITALIAN BISON ROAST

 

2-3 lb. Northstar Bison roast- sirloin tip, round or chuck. ( I prefer chuck because it is so

          moist and tender but they all work well)

1 – 8 oz. Bottle Italian dressing

 

Directions:

1.       Place frozen or thawed roast in crockpot or electric roaster.  

2.       Pour bottle of Italian dressing over roast.

3.       Set temperature dial on low for the crock pot or 225 degrees for the electric roaster..

4.       Roast overnight or 8-10 hours during the day until meat falls apart and shreds easily.

Shred roast and mix with juices and serve on your favorite bun or bread.   On garlic mashed potatoes is also delicious.   Leftovers freeze well.

Rolled Rump Roast

Completely cover with cooking oil and inset meat thermometer. Place uncovered roast in 450°F oven for 15 minutes. Lower to 190 and slow cook for 5-7 hours. Check thermometer until done.

Steaks(See below for this month's recipe: Pepper Sirloin Steak)

Rub steak with a little cooking oil. Sear in hot pan briefly and then turn heat on low until medium rare. Donot use a fork to turn.

Pepper Sirloin Steak

Ingredients:

• 1 2.5 lb. sirloin bison steak, 1.25 inches thick
• ½ c. butter or margarine
• ¼ c. chopped fresh parsley or 4 tsp. dried parsley
• 1 onion, chopped
• 2 T. Worcestershire
• 1 tsp. freshly ground black pepper
• ½ tsp. dry mustard

Steps:

1. Lightly score edges of steak at 1 inch intervals. Preheat grill or broiler.
2. Combine butter, parsley, onion, Worcestershire, pepper and mustard in small sauce pan. Heat, stirring continually over low heat until butter melts. Reserve ¼ of the mixture.
3. Place steaks on grill. Brush steaks with butter mixture. Cook, basting frequently with butter mixture, about 6 minutes per side for medium well done steaks.
4. Place steak on serving platter. Cut thin slices across the grain. Drizzle reserved butter mixture over steak.
5. Enjoy!! And share!!!

See Grilling section for alternative cooking method for quality cuts of bison steaks.)