Makes 16 Tacos
1 lb. ground Bison
2 tbsp. onion, grated
1 ½ tsp. salt
1 cup cheddar cheese, shredded
2 cups finely chopped lettuce
1/2 clove garlic, minced
1/2 tsp. Worcestershire Sauce
1 tsp. chili powder
16 canned or frozen tortillas or taco shells
1/2 cup chopped onion
1 cup finely cut fresh tomato
Mix together meat, garlic, grated onion, Worcestershire sauce, salt and chili powder, brown in skillet in small amount of oil. Mixture should be moist, keep hot. Pour oil about l/4 “deep in skillet and heat. Fry tortillas quickly, one at a time. Fry on one side a few minutes, just until it starts to puff in center, but not to a crisp. Turn to other side and fold into a half moon shape, making a pocket for filling. Hold the top side of tortilla down with a spatula or wooden spoon and fry until crisp on one side, doing the same with the other side. Drain shells. Stack shells, open side up in a baking pan and keep hot in a warm oven. If using taco shells, prepare according to package directions. When tortillas or taco shells are ready, fill each with 1-2 tbsp, hot ground bison mixture. Top meat mixture in each shell with cheese, chopped onion, shredded lettuce and tomato. Spoon about 2 tsp. taco sauce on each.
Heat together 1 cup tomato juice, 3 tbsp. catsup, 1/8 tsp. Tabasco sauce and 1/2 tsp. Worcestershire sauce.
Permission for this recipe courtesy of the National Buffalo Foundation and is published in Buffalo is Heart Healthy.
Bison Blue Cheese Burger
2 Red onions, sliced
Balsamic Vinegar, as needed
Extra Virgin Olive Oil, as needed
2 bulbs Fennel, sliced
1 1/2 lbs. ground bison
2 T. Dijon mustard
1 T. each shallots and garlic, roasted, chopped and combined
1 t. Lea & Perrins Worcestershire sauce
Kosher salt, as needed
Fresh ground black pepper, as needed
6 t. blue cheese or Roquefort
Method (1) Drizzle red onions with balsamic vinegar and extra virgin olive oil, and grill until tender. Saute fennel in extra virgin olive oil until tender. Toss red onions and fennel together; set aside. (2) Combine ground bison, Dijon mustard, roasted shallot and garlic, Worcestershire sauce, salt and pepper, and form 6 patties, adding one teaspoon of blue cheese into the center of each patty. (3) Grill to order. Garnish with grilled red onion and fennel. Serve with rosemary roasted potatoes and coleslaw. SERVES 6
RECIPE CREDIT: Executive chef and owner Kathy Cary, Lilly’s, Louisville, Ky.,
Baked Stuffed Bison Heart
1 BISON HEART
1 TEASPOON SALT
2 CUPS COARSE, SOFT BREAD CRUMBS
1/2 TEASPOON POULTRY SEASONING, IF DESIRED
PEPPER TO SUIT TASTE
1 EGG, BEATEN
3/4 CUP MILK
1/4 CUP CHOPPED CELERY
1 TEASPOON CHOPPED ONION
2 TABLESPOONS MELTED BUTTER
WASH HEART IN WARM WATER AND REMOVE ARTERIES AND VEINS; AGAIN WASH THOROUGHLY INSIDE AND OUT. DRAIN THOROUGHLY, AND SPRINKLE INSIDE WITH HALF THE SALT. COMBINE BREADCRUMBS WITH REST OF SALT AND OTHER SEASONINGS, THEN ADD BEATEN EGG MIXED WITH MILK. ADD REMAINING INGREDIENTS, MIXING LIGHTLY, AND STUFF INTO HEART. TIE OR SEW UP HEART, PLACE IN BUTTERED CASSEROLE OR DUTCH OVEN THAT CAN BE COVERED, ADD 1/2 CUP WATER. COVER, AND BAKE IN A MODERATE OVEN (350 F.) FOR 3 TO 3 1/2 HOURS, OR UNTIL TENDER, ADDING MORE WATER DURING COOKING IF NECESSARY. MAKE GRAVY FROM LIQUID REMAINING AFTER HEART IS LIFTED OUT.
Bison Tongue and Tomato Gravy
1 BUFFALO TONGUE, FRESH OR FROZEN
1 ONION, CUBED
1 CAN TOMATO SOUP
2 CUPS WATER, JUICE FROM COOKING TONGUE
1 TABLESPOON VINEGAR
PLACE TONGUE IN PRESSURE COOKER WITH 2 CUPS WATER, A CUBED ONION AND 2-3 BAY LEAVES. PRESSURE COOK FOR 1 HOUR AT 10 POUNDS PRESSURE. REMOVE TONGUE, DISCARD BAY LEAVES. PEEL AND SLICE TONGUE. MEASURE LIQUID FROM COOKING TONGUE AND ADD WATER TO MAKE 2 CUPS. BROWN SLICED TONGUE IN BUTTER. ADD ONE CAN OF TOMATO SOUP AND 2 CUPS OF THE COOKING LIQUID, BAY LEAF, 1 T. OR MORE OF VINEGAR AND A DASH OF SUGAR. (OR USE VINEGAR/JUICE FROM SWEET PICKLES AND OMIT SUGAR.) GRAVY WILL NOT BE VERY THICK. SERVE WITH MASHED POTATOES AND YOUR FAVORITE GREEN VEGETABLE. ENJOY!
2 LBS. GROUND WILD T BISON BURGER
3 TBS OLIVE OIL
2 LG. YELLOW ONIONS. CHOPPED
4 CLOVES FRESH CHOPPED GARLIC
3 CUPS WATER
1- 29 OZ. CAN TOMATO SAUCE
3 1/2 CUPS GARDEN FRESH TOMATOES DICED
2 TBS ITALIAN SEASONING
3 BAY LEAVES
3 TBS SOY SAUCE
1 TBS SEA SALT
1 TSP FRESHLY GROUND PEPPER
2 CUPS ELBOW MACARONI
IN A LARGE POT, SAUTE THE GROUND BISON MEAT IN THE OLIVE OIL OVER MEDIUM HEAT JUST UNTIL DONE. BREAK THE MEAT UP SOMEWHAT LEAVING A FEW NICE CHUNKS. ADD THE ONIONS AND GARLIC TO THE POT AND COOK UNTIL THEY ARE TENDER. ADD THE WATER, TOMATO SAUCE, DICED TOMATOES, ITALIAN SEASONING, SOY SAUCE, BAY LEAVES, SALT AND PEPPER. STIR INGREDIENTS WELL AND COVER WITH A LID. COOK FOR 15 – 20 MINUTES AND REMOVE THE LID AND STIR THE UNCOOKED ELBOW MACARONI AND RETURN THE LID. REDUCE THE HEAT TO A SIMMER AND COOK FOR ANOTHER 25 – 30 MINUTES. TAKE OUT THE BAY LEAVES. SERVE WITH FRESHLY GRATED PARMESAN CHEESE AND A DOLLOP OF SOUR CREAM. GREAT SERVED WITH HOT CRUSTY ROLLS AND YOUR FAVORITE TOSSED SALAD.
1 pound Wild T Bison Farm Stew Meat, rinsed and patted dry
2 tablespoons olive oil
1/2 teaspoon salt
1/2 tablespoon coarse black pepper
1 tablespoon dried thyme leaves
1/2 tablespoon fresh rosemary, finely diced
1 tablespoons fresh garlic, diced
1 medium onion, diced
1/2 cup fresh mushrooms, sliced
2 stalks celery, sliced
3 carrots, peeled, halved and sliced
1/2 cup dry sherry
1 1/2 cups red wine
2 cups buffalo stock or organic beef stock
3 potatoes, unpeeled, parboiled whole and cubed
1 to 2 tablespoons arrow root or corn starch
2 tablespoons fresh parsley, chopped
- Heat 1 tablespoon oil in heavy large pot over medium high heat.
- Add half of stew meat, and sauté until meat is browned.
- Remove browned stew meat from pan, set aside. Add remaining tablespoon of oil to pan and brown as above.
- Add first batch of browned stew meat back to pan, along with dried seasoning, garlic and onion. Sauté for an additional 5 minutes.
- Add mushrooms and stir to incorporate. Cook for 3 minutes.
- Add sherry, and 2 cups of the red wine. Stir to incorporate. Bring to a boil, cover, reduce heat to low and simmer for ½ hour.
- Uncover and bring heat up to medium high. Add stock, celery and carrots, stir in to incorporate and bring to full heat.
- Reduce heat back to low, cover and let simmer for an additional ½ hour.
- Uncover and add potatoes. Bring to a boil and cook for 10 minutes.
- Mix thickening agent with remaining 1 cup wine, and whisk into stew. Bring to a full boil.
- Reduce heat, add parsley, and season to taste. ENJOY!
Bison Short Ribs
5 Ibs bison short ribs
1 1/2 cups ketchup
1 1/2 cups vinegar
1/2 cup dark corn syrup
3 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon Louisiana hot sauce
Heat all ingredients (except ribs) in a saucepan over high heat until boiling. Reduce heat, simmer 30-40 minutes, until sauce is thick. Coat ribs front and back with sauce reserving a small amount of sauce. Wrap ribs tightly in foil and bake covered in oven at 275º F for 3 to 4 hours. Remove ribs from foil, smother with more sauce and finish on grill for 2-3 minutes on each side.
BISON POT ROAST
EYE OF ROUND
Bison Eye of Round Roast approximately 2 pounds
1 tablespoon fresh thyme, stem removed, coarse chopped.
2 tablespoon fresh garlic cloves peeled and chopped well.
1 teaspoon fresh rosemary, stem removed, chopped well.
2 tablespoons kosher salt
1 tablespoon coarse ground black pepper.
2 to 3 ounces extra virgin olive oil
Put all the seasonings in a bowl, and drizzle in olive oil, mixing well with whisk or wooden spoon.
The result will be a thick mixture, almost a paste. Remove paste from bowl, and rub into bison
roast, pressing/rubbing the mixture into the roast well. Place roast in a large plastic bag for at
least two hours prior to cooking.
Preheat oven to 475 degrees. Place roast in roasting pan on a rack, on middle shelf of oven.
Cook for 15-20 minutes, until roast is browning well. Immediately drop oven temperature to 200
degrees. Continue cooking until internal temperature is 130 to 140 degrees or rare going into
mid-rare. The higher temperature reading will take you into medium, because of the ‘carry over
cooking’ that takes place with any item that is cooked. (that means the internal temperature of
the meat continues to rise after it’s removed from the oven) Remove the meat from the oven,
cover with foil and let it rest for 10 minutes, place on cutting board, and slice as thinly as
“The Most amazing Bison you’ll ever eat!”