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Bison Recipes
BISON SIRLOIN STEAK - Chef Tested!!! “Grilled to perfection every time” - for groups of all sizes2 lbs. Northstar Bison sirloin steak 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 1/2 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 1/2 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. _________________________________________________________ FRONTIER BISON CHILI 2 lbs Northstar Bison Ground Bison Brown meat with chopped onions and celery. Add remaining ingredients and simmer 1 hour. Serve with your favorite bread or grilled cheese. Optional: top with shredded cheese and sour cream. _________________________________________________________ BISON & CABBAGE SOUP From: Anne Putnam (VIP customer)I've been using your ground bison in my easy/quick recipe for cabbage soup. The great thing about your ground bison is that there is no fat in it, so you don't need to brown it and drain the fat. I just add the raw bison directly to the soup, which makes an easy recipe even easier. Only 3 ingredients: tomato juice, cabbage and ground bison. Chop up a small head of cabbage, cover with tomato juice. Simmer until cabbage is cooked (about 45 min). Add a pound of raw ground bison, stir and simmer for another 5 minutes. You can add spices and/or top with sour cream if you want. If local tomatoes are in season, I sometimes add a few chopped tomatoes to simmer with the cabbage. _________________________________________________________ CUBE STEAK SOUP 1 lb Bison Cube Steak Sprinkle Bison steaks with garlic salt and pepper. In a large saucepan cook steaks over medium-high heat in hot oil about 2 minutes each side. Turn the steaks only once. Remove steaks from pan, reserve any drippings (there won’t be much, in fact you may have to add more oil!) Once meat cools cut into cubes and set aside. In the same pan cook garlic, celery and onions in meat drippings and oil until tender. Stir in the cubed Bison, the 4 cups of water, frozen vegetables, bouillon granules, Worcestershire sauce, and basil. Bring to boiling; reduce heat. Cover and simmer about 5 minutes or until vegetables are crisp-tender. Stir in undrained tomatoes. In a screw-top jar shake together the 1/2 cup water and the flour; add to saucepan. Cook and stir until thick and bubbly. Cook and stir for 1 minute more. Makes about 5 main-dish servings. Serve with warm homemade bread for a wonderful cold-weather meal. If you have a bread machine with a timer, you can prepare the ingredients in the morning and have the bread ready for when you arrive home in the evening. The whole meal will still only take about 1/2 hour to prepare once you are home. Cook’s Note: Don’t be shy about adding more spices! Sage, Thyme, Bay leaves and Parsley are all good options. _________________________________________________________ ITALIAN BISON ROAST Our family favorite and farmers market special!!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) Directions: Shred roast and mix with juices and serve on your favorite bun or bread. On garlic mashed potatoes is also delicious. Leftovers freeze well. __________________________________________________ BISON BBQ RIBS This is my husband’s favorite meal!5 lbs. NORTHSTAR BISON Short Ribs Fill kettle with water, just enough to immerse ribs, add bay leaves. Simmer ribs until done, 1 1/2 -2 hours. Remove meat from water and cool slightly. Place in roaster pan and cover with the BBQ sauce mixture. OR: Place ribs in an electric roaster oven or roaster pan and slow roast @ 275 degrees for 4 hours or so and top with BBQ sauce of your choice. BBQ Sauce: OR Pour 1 bottle of “Gourmet Maple BBQ Sauce” Pour over meat in roaster pan and bake in slow oven at 250 degrees for 1 to 2 hours. _________________________________________________________ BISON BURGER – VEGETABLE SOUP (start with a large 3 gallon soup kettle as this will make 2 gallons of soup) Brown meat and add the onions, cooking until clear. Add remaining ingredients and simmer several hours until vegetables are tender. This is great with a good piece of homemade bread, sourdough or French bread. This is one of my favorite soups. Enjoy! ________________________________________________________ BISON CHATEAURBRIAND with HORSERADISH BUTTER SAUCE Our tender Chateaubriand meets the tangy bite of pure horseradish for an unbelievable flavor combination. Preheat oven to 300ºF. Pat Chateaubriand dry and season with salt and pepper. Heat oil in a large well-seasoned cast-iron skillet over moderately high heat until hot, but not smoking. Cook 5 minutes on each side for medium-rare. Transfer meat to roasting pan and place in preheated oven to finish cooking for 8 minutes. After removing skillet from heat immediately add butter and horseradish, stirring and scraping up any brown bits. Stir in Worcestershire sauce and spoon butter sauce over Chateaubriand before ________________________________________________________ BISON PRIME RIB ROAST 1 Northstar Bison Prime Rib Roast or Standing Rib Roast (any size) (fresh or frozen-uncooked roast) Coat thawed or fresh roast with olive oil and cover with your favorite seasoning rub. I like to use fresh minced garlic and our Northstar Seasoning. Wrap with foil and marinate in the refrigerator for 12-24 hours. Take out of refrigerator 1 hour before putting in oven and remove foil. Preheat oven to 500 degrees. Place meat on flat cookie sheet. Braise meat for 10 minutes on each side. This gives is a crust to seal the juices in. Turn oven down to 170-200 degrees. Use a meat thermometer to check internal temperature. It will take about 30 minutes per lb. 140 degrees internal temp will be rare. Remove roast and let set for 15 minutes before cutting and serving. A Standing Rib Roast will take a little longer to cook. _________________________________________________________ Corned Bison Brisket From Kathy GehlIn crock pot put 1 corned brisket in plain water to cover meat on high for 2 1/2 hours. Then dump liquid and return to pot with chicken stock in place of water. add onions and celery either chopped or sliced. Cook for 1 1/2 hours on low, then add carrots, potatoes and cabbage. Cook on high for 1 hour. Make sure liquid covers up 1/2 of vegetables to steam them. ________________________________________________________ ZUCCHINI PIZZA CASSEROLE 2 c. shredded unpeeled zucchini Place zucchini in strainer, sprinkle with salt. Let drain for 10 minutes. Squeeze out moisture. Combine zucchini with eggs, parmesan cheese and half of the cheddar and mozzarella cheeses. Press into a greased 13 x 9 inch baking pan. Bake at 400 degrees for 20 minutes. Meanwhile, brown ground beef with onion; drain. Add the tomato sauce; spoon over baked zucchini mixture. Top with remaining cheeses and sprinkle with green pepper. Bake for 20 minutes longer. Yield: 6-8 servings. _________________________________________________________ Beer Braised Brisket *2007 Nat. Bison Assoc. Brisket Winner* Preheat oven to 300 degrees F. Note: Brisket improves in flavor if 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. 1 boneless trimmed bison brisket (approximately 3 pounds) 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 rounds out this tasty, nutritious dish. Enjoy! Griffin's Rockie Hill Bison Farm Kitchen; Winona, Minnesota ________________________________________________________ SWEET PEA & SWEET POTATO BISON STEW 2 lb. Northstar Bison stew meat Directions: Put flour in a plastic or paper bag. Add bison cubes, about 1/2 lb at a time. Shake to coat. Put 2 tbsp. oil in a large non-stick skillet. Brown the flour coated bison cubes. Transfer to a 5-6 quart casserole dish. Wipe pan with kitchen towel, add the last 2 tbsp. oil. Over medium heat, saute onions and garlic until soft, about 6-7 minutes. Transfer to the casserole dish. 4.Add stock, water, paprika, salt, pepper and basil to casserole dish. Bring to a boil, reduce to simmer, cover and cook 1 1/2 hours. Add carrots and sweet potatoes, cover and cook for another 25-30 minutes, or until just tender. Stir in frozen peas, cover and simmer for another 5 minutes before serving. ________________________________________________________ Ropa Vieja (Cuban) 2 lbs. Northstar Bison Roast or flank or skirt steak Place meat and dressing in roaster pan and roast at 225 degrees until tender (about 3-4 hours). Cool meat and shred or cut into 1 1/2 or 2 inches in length and place back in juice. 3 onions 1 green, 1 yellow & 1 red peppers 4 cloves of garlic 1/4 cup olive oil or omega 9 oil 3 bay leaves 1/4 cup vinegar 1/2 can tomato paste (3 oz.) 1 can (15 oz.) diced tomatoes and chilis salt and pepper to taste Cut onions and peppers into strips and mince garlic. Fry out in oil until heated thru. Add meat, bay leaves, vinegar, and small amount of broth. Simmer until liquid is absorbed to about 1/2 of original amount. Stir in tomatoes and paste. Heat thru. Serve over rice and black beans. 6 servings. ________________________________________________________ Calico Beans 1 large can Pork and Beans Drain beans. Brown bison, bacon and onion, salt and pepper to taste. Combine beans and meat in casserole uncovered for 50 min. or simmer in crock-pot on low for 3 hrs. or high for 1 1/2 hrs. ________________________________________________________ BISON LIVER PATE 8 8 oz. Northstar Bison Braunschweiger Blend all ingred together until s smooth. Chill and serve on crackers. To roll in ball, chill for 1 hr. or more and roll into parsley flakes or chives. _________________________________________________________ BISON MEATLOAF 1lb Ground Bison Mix in ingredients except meat in bowl together, beat well. Let stand 5 minutes. Blend in meat by hand & place in large muffin tins and bake 300 degrees for 40 min. ________________________________________________________ CANTON BISON & PINEAPPLE 1 1lb. Boneless Bison Sirloin Steak Worchestershire Sauce: Cut Bison steak into ¾1 inch cubes. In medium bowl combine 1T. Soy sauce and corn starch; add bison and toss to coat. In large nonstick skillet, heat 2 1T. water over med-high heat until hot. Add bell peppers and g garlic, cook and stir 3-4 minutes or until water is evaporated and b bell peppers are crisp tender. Remove skillet, set aside. MAKE SAUCE: In small bowl, combine sauce ingred.; set aside. In same skillet, heat half of the oil until hot. Add bison (1/2 at a time) and stir-fry 2-3 minutes or until outside surface is no longer pink; remove. Repeat with remaining oil and bison. Return bison to skillet. Stir in sauce mixture, bell peppers and pineapple; heat t through. Serve with rice. ________________________________________________________ TED’S FRESH BUFFALO TONGUE 1 Northstar Bison Buffalo tongue Wash the tongue; cover it with hot water. Add the seasoning. S Simmer for 2 1/2 to 3 hours or until the meat is tender. Skin the tongue, slice and serve hot or allow to cool in the liquid after skinning and serve cold. Make a stew from the meat at the base of the tongue, the liquid and serve with the meat, which is not in shape for slicing. We serve hot with marinara sauce. |
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