Cooking Bison

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Rub your favorite 6 oz. cut of Bison steak with a combination of a little garlic salt, cooking oil, and lemon pepper. Grill steaks 4-6 inches above medium hot coals (325 degrees) for the following times, depending on thickness:

1" thick - Rare: 6 - 8 min. Medium: 8 - 10 min.
1 1/2" thick - Rare: 8 - 10 min. Medium: 10 - 12 min.
2" thick - Rare: 10 - 12 min. Medium 14 - 18 min.

Recommended cuts for grilling: rib-eye, T-bone, fillet/tenderloin, and NY or KC Strip

Use tongs for turning to keep the steak’s wonderful juices inside.

Bison steaks taste best when grilled to rare or medium (still pink in the center)

1 pound ground bison
4 burger buns, split and toasted
Salt and pepper

Shape ground bison into four 1/2 inch thick patties. Grill covered 4-6 inches above medium hot coals (325 degrees), turning once, just until the pink has disappeared. Season to taste with salt and pepper. Tuck into a toasted bun, top with your favorite condiments and enjoy. Serves 4.

1 1/2 lbs. ground bison
2 Tbs. Dijon mustard
2 Tbs. roasted and chopped shallots and garlic
1 tsp. Worcestershire sauce
splash extra virgin olive oil

Combine all ingredients and form 6 patties adding approximately 1 teaspoon of blue cheese into the center of each patty. Grill to desired temperature.

Garnish:

2 sliced red onions drizzled with olive oil and vinegar, grilled until tender
2 bulbs of fennel, sliced and sautéed until tender
Toss the onions and fennel together and place on bison burger

Servings: 6

Recipe courtesy of Kathy Cary, owner of Lilly’s in Louisville, KY

1 pound Bison Sirloin
2 medium zucchini or yellow squash
1 large red bell pepper
1 large onion, quartered
8 mushrooms
8 cherry tomatoes

Marinade:

1/2 cup low sodium soy sauce 1/2 cup vegetable oil 1 cup dry white wine 2 cloves garlic, minced

Cut bison sirloin into 1 1/2 inch cubes and place in a glass bowl. Combine marinade ingredients and pour over cubed Bison. Cover bowl with plastic wrap and marinate refrigerated for 8-24 hours. Or, place cubed Bison and marinade in a zippered plastic bag to marinate. Cut squash and red bell pepper into 1/2 inch slices. Alternate meat, squash, pepper, onion and mushrooms on each of 8 skewers, ending each skewer with a cherry tomato. Grill covered 4-6 inches above medium hot coals for 8-10 minutes, turning occasionally and brushing with the remaining marinade mixture. Serve on a bed of rice. Serves 4.

1 pound Ground Bison
1 medium onion, chopped
1 15oz. can pinto beans, rinsed and drained
2 16oz. cans peeled tomatoes
1/2 cup water
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/4 cup fresh cilantro, chopped

In a non-stick skillet, saute the Ground Bison and onion 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.

1 lb. bison skirt, flank or round steak (cut 1/2 inch thick slices)

Marinade:

Juice of 2-3 limes
1/2 tsp. garlic salt
1/2 tsp. pepper (or buy fajita marinade at your local grocer)

Garnish:

1 large tomato, chopped 3 green onions, chopped 1 large green pepper, sliced Guacamole Sour cream Picante sauce 4 flour or corn tortillas, warmed

Pound meat into 1/2 inch thickness if necessary. Sprinkle both sides of steak with lime juice, garlic salt, pepper and place steak slices in plastic bag. Tie bag securely and marinate in refrigerator 6-8 hours. Drain marinade and broil meat over medium high mesquite coals 2-3 minutes on each side. Serve in warmed flour or corn tortillas. Add garnishes as desired.

3-4 lb. roast
1/2 envelope dry onion soup mix

Preheat oven to 275°F. Place roast on an ample piece of heavy-duty aluminum foil. Sprinkle dry onion soup mix over the meat. Bring edges of foil together, add one cup water, and seal tightly.

Place in shallow roasting pan and bake at 275°F for 2 to 4 hours or until internal temperature reaches 140°F (rare) to 170°F (medium). 1/2 hour before completion, 1/2 cup of wine may be added for a special flavor. Save the juices and thicken for gravy.

3 lb. bison roast
2 Tbsp. cooking oil
1 bay leaf
1 tsp. salt
6 peppercorns
4 carrots, sliced
6 Spanish onions
6 potatoes, peeled and quartered
1 stalk celery, chopped
1 cup apple juice
1 cup water
1/2 tsp. pepper
1 Tbsp. cornstarch

Pre-heat oven to 300°F. Heat oil in Dutch oven over medium heat. Add bison roast and brown well on all sides. Add onions, carrots, celery, bay leaf, salt, pepper, apple juice, and water. Cover and place in preheated oven for one hour. Remove from oven, add potatoes. Cover and return to oven for one more hour or until potatoes are fork tender. Thicken gravy with cornstarch.