is recommended by the American Heart Association and Readers
Digest's Most Important Foods Article–June 2001. For more
information on the benefits of grass-fed Bison, log on to: www.eatwild.com
Use Lawry’s seasoning mix and shells. Follow instructions
on package. Garnish with tomato, lettuce, onions and cheese.
Put frozen patties in an electric skillet. Salt and pepper both
sides. Add steak or burger sauce as you flip to add moisture. Do
not overcook; it cooks quickly because there is very little fat. For
added flavor, use Yoshida sauce. Also, olive oil can be added for
extra moisture and browning. Same technique can be used on gas or charcoal grills.
Bison Sirloin Steak
Use sirloin, add burger sauce and mushrooms. Serve with vegetables.
Fowler’s 2 Alarm Chili Mix works wonderfully with ground bison. Add onions and cheese on top, beans are optional.
Great with cornbread.
Brown 2 lbs. bison meat. Pour off moisture. Add large Ragu sauce
(I like chunky tomato garlic and onion. They also have fat-free
Ragu.) Add 1 8oz. can tomato sauce. Simmer 20 minutes or so. Boil
mostaccioli or pasta of your choice. Pour sauce over noodles. Sprinkle
with fresh parmesan cheese or cheese of your choice. Serve with
salad and bread of your choice.
Bison Crockpot Roast
Place in crockpot, cover with water, add 2 pkgs. Lipton onion soup
mix, garlic, onions, tomatoes, etc. Cook low 8 to 8 1/2 hours. Delicious!
You have plenty of gravy, just thicken with flour. Use leftovers
for sandwiches and bison stew.
Roast in a cooking bag
Cooking bag size is determined by the size of the roast.
Follow instructions on cooking bag.
Place roast in bag along with potatoes, carrots, onions, garlic,
etc. Add two packages of Lipton onion soup mix. Cook approximately
1 hour per pound at 275 degrees. For example, for a 3 pound roast, cook
for 3 hours at 275 degrees. Makes a nice juice that can be added
as a sauce.
1 tbs sugar
1 can beef consomme’
1/2 small bottle lite soy sauce
1 tbs Worcestershire sauce
2 tbs liquid smoke
1 tbs vinegar
Lots of garlic
Mix above ingredients together. Place brisket in pan. Pour marinade
over it. Seal and let marinate in refrigerator for 24 hours or longer
if desired. Turn occasionally. Remove from refrigerator and bake
at 250 degrees for 3 hours. Uncover and continue baking 2 more hours.
It's a slow process but well worth it.
2 lbs. ground bison
1/2 cup low fat butter
1 chopped onion
2 Tbsp. parsley
2 Tbsp. garlic powder
2 cans tomato sauce
(for spicy meatloaf 1 can tomato paste and 1 jar of salsa)
1 cup crushed crackers or breadcrumbs
Salt and pepper to taste
Combine all ingredients. Mix well and shape into loaf in a shallow
baking dish. Bake at 350 degrees for 45 – 55 min or until done.
Bison Lasagna (excellent with salad and garlic bread!)
1 1/4 lb. bison meat
1 large can tomato paste
2 small cans tomato sauce (with mushrooms optional)
1 1/2 tbs sugar
1 clove garlic
1 tsp chili powder; salt and pepper to taste
1/2 tsp oregano and sweet basil
1 medium onion
1 carton large-curd cottage cheese
1 can mushroom soup
1 box lasagna noodles
Sauté onions and garlic in a little oil. Add bison meat and
brown. Add tomato paste and sauce. Put a little sauce in the bottom
of the casserole. Alternate layers of noodles, sauce, cottage cheese
and soup. Top with a layer of mozzarella cheese. Heat 1 hour @ 350
degrees or until sauce bubbles through.
and Wild Rice Stew
3 lbs. buffalo stew meat
2 onions, peeled and quartered
1/2 tsp. freshly ground pepper
1 1/2 tbsp. salt
1 1/2 cups wild rice
2 qts water
1/4 cup chopped celery
1 tsp parsley
1 can stewed tomatoes or Rotel chili tomatoes (optional)
Place the bison, water celery and onions in a soup kettle. Bring
to a boil, then reduce heat and simmer, covered, about 3 hours,
or until buffalo is tender. Stir in the salt, pepper, parsley and
wild rice. Cover and simmer about 30 minutes. Stir once, then simmer
uncovered about 20 minutes more, or until rice is cooked and most
of the liquid is absorbed.