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*Always bring meat to room temperature prior to cooking*

     

     

    Bison ChiliBison Chili

    Ingredients:  Ground bison, pureed carrots and celery (approx. 8 baby carrots and 5 sticks of celery), onions or onion powder, minced garlic, 1 small can diced green chilies, 1 tsp basil, oregano and parsley, 1 large can diced tomatoes with juice, 1 small can tomato paste, 1-2 TBSP Organic "better than bouillon" beef base (I find this at Jungle Jim's or order online), water, black beans with juice, kidney beans with juice, sometimes chili beans or great northern beans, cumin, chili powder.

     

    Brown 1-2 # of ground bison (how meaty do you like your chili?) in 3 TBSP grapeseed oil - STIR CONSTANTLY.  Add pureed carrots and celery and onion when meat is almost done cooking.  Salt and pepper to your preference, add basil, oregano and parsley.  Add green chilies, stir.  Dump in 2-3 cups water, canned tomatoes, tomato paste, and beef base.  Stir and let warm, then sample and see if the water/beef base ratio is off.  If it is too salty, add more water.  If okay, add beans, let warm.  If you like the flavor, add cumin and chili powder (I probably end up using about 2 TBSP chili powder and 3/4 TBSP cumin) tailor this to your liking.

     

    Bison Chili

    Bison Crock Pot Roast

    1½ pounds round or sirloin bison steak, 1 large container organic chicken or vegetable stock, 1 container of organic cream of mushroom soup, ½ tsp each salt and pepper, 1 small onion or equivalent minced, 1 tsp garlic powder, 5 potatoes (peeled and cubed), baby carrots, green beans, peas or other vegetables you desire.

     

    Flour each side of the steak and brown both sides in grapeseed oil.  Put immediately in crock pot.  Cook roast for 2 hours on high, then put on low and add vegetables, cooking for at least 4 more hours.

     

    Bison StewBison Stew (adapted from Uncle Virgil's venison stew)

    2 pounds meat or roast, ½ tsp allspice, 2 tsp brown sugar, 1 tsp paprika, 1 tsp seasoned pepper, 1 T Salt, 1 bay leaf, 1 T A-1 Steak Sauce, ½ tsp garlic powder, 1 tsp celery salt, 1 tsp onion powder (unless you choose to use whole onions instead).

     

    Brown meat in 2 T grapeseed oil.  In crock pot, add all other above ingredients to 4 cups of chicken or vegetable broth plus two cups water.  Dump meat and oil drippings into crock pot and cook for several hours.  Add potatoes, carrots, celery, green beans, peas, and any other vegetable you choose and let cook until vegetables are tender.

     

    Bison Cabbage RollsBison Cabbage Rolls

    2 lb ground bison, 1 lb sausage (bison, pork, venison or turkey all work great),
    1 tsp each onion powder, garlic powder, salt and pepper; 2 eggs, ½ cup basmati rice, ½ cup tomato juice, 2 large jars sauerkraut, 1 large can tomato juice, 1 head of cabbage. 

     

    Wilt cabbage leaves in water.  Mix together cooked bison, sausage, spices, eggs, rice and ½ cup tomato juice.  Spoon this mixture into a cabbage leaf and roll up, placing it in the bottom of a large soup pot.  Once the first layer is finished, cover this with sauerkraut and tomato juice.  Repeat this layering process.  Let cabbage rolls cook on low heat for 4-5 hours.

     

    Bison Meatballs

     

     

    Bison Meatballs

    Balls:  2 pounds ground bison, 1 cup milk, 2 cups oatmeal, 2 tsp salt, 1 tsp pepper, 2 eggs, ½ tsp onion salt, ½ tsp garlic powder.  Mix all together and bake 20 minutes at 350°.

     

     

     

    Sauce:  2 cups catsup, 1½ cups brown sugar, onion and garlic powder, dash of liquid smoke if you prefer the smoky taste.  Mix all together and pour over top of finished meatballs.  Put back in oven and heat thoroughly.

     

     

    Bison Sirloin RubRub for Bison Sirloin

    Rub:  1 tsp onion powder, 1 tsp pepper, ½ tsp cayenne pepper, 1 T paprika, ½ T salt, 1 tsp garlic powder, ½ tsp oregano, ½ tsp thyme.  Stir all into ¼ cup apple cider vinegar.

     

    Coat meat in grapeseed oil, then rub the above mixture onto the surface vigorously, covering all surfaces.  Let sit for several hours.  Then, cook as desired.

     

     

    Bison MeatloafBison Meatloaf

    Mix the following and put in loaf pan: 1 pound ground bison, minced or powder onions, 1 cup bread crumbs,1 tsp salt, 2 eggs, 1 tsp mustard, 1/2 cup ketchup. Coat with glaze: 1/8 tsp apple cider vinegar, 1/4 cup honey, 1/2 tsp mustard, 1 Tbs Worcestershire sauce. Bake 350 degrees for 1 hour.

     

     

     

     

     

    Bison Sirloin Tip RoastSirloin Tip Roast

    Thaw completely and bring to room temperature for 2 hours prior to cooking.  To prepare:  melt 1/2-whole stick butter in sauce pan (depends on size of roast).  Brown roast on all sides in pan on moderately high heat for 5 minutes.  Remove from pan and place on wire rack in baking dish.  Coat with unfiltered organic extra virgin olive oil, salt and pepper.  Place in 225 degree oven for approximately 1.25-1.5 hours, depending on size of roast (internal temp of at least 130 degrees).  Let sit 20 minutes prior to cutting.  Will be very tender except for the portion with the tendon in it (which you can discard).  To make Au jus - use butter drippings from first step, heat and add 1 tsp beef base, some red wine and chicken broth...serve hot for dipping meat.  Great with roasted veggies.

     

    Bison JerkyBison Jerky

    Mix all together by hand:  4# ground bison, 3 TBSP salt, 3/4 TBSP onion powder, 1 tsp garlic powder, 3/4 TBSP Lawry's seasoned pepper, 2 tsp seasoned salt, 1 TBSP liquid smoke.  Let sit overnight, then squeeze into snack sticks on dehydrator trays (we use a "jerky cannon" to get the right thickness).  4.5-5.5 hours in dehydrator, depending upon humidity.

     

     

     

     

    Cooking Recommendations  (Click Here)

     

    We recommend using the principles in the book, Tender Grassfed Meat, by Stanley A. Fishman to cook bison.

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