Bison Recipes from J & L Bison Ranch

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Purchasing Bison Meat Cooking Tips Bison Recipes Bison Meat

The Taste and Value of Bison:

Bison is naturally flavorful and tender, sweeter than beef, with no wild taste. Bison is more easily digested by people suffering from red meat intolerance. The nutritional value of Bison far exceeds its cost. Nutritionally, you get more-more protein, more nutrients, for less-less fat, less cholesterol, fewer calories (see chart).

BISON NUTRITIONAL INFORMATION
(Research conducted by independent producer and laboratory - 1988)

3 oz. serving Calories Fat Cholesterol

Bison* 93 1.8g 43mg

Turkey 125 3.0g 59mg

Beef 183 8.7 55mg

Chicken 140 3.Og 73mg

American Heart Association Recommendations: 177 7.7g 77mg

*Bison fed corn ration for 90 days prior to processing
(Unpublished Data)

Purchasing Bison Meat:

The muscle structure of a Bison is very similar to Beef and the cuts of meat are very similar. Many cuts from the same animal will vary as to the quality of the meat, i.e. tenderness and texture.

The quality of the meat will depend on two important factors: the age of the animal and the condition of the animal prior to processing. If the animal is in good condition, strong and healthy, the meat will reflect in tenderness and flavor.

Noticeable visual characteristics of Bison meat are the dark red color of the muscle and lack of marbling. Bison contain a high level of nutrients such as minerals and vitamins.

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Bison Cooking Tips:

The lower content of fat insures that Bison meat will cook faster. Caution must be taken to insure that you do not overcook Bison.

When oven broiling Bison, move your broiler rack away from the
heat about a notch lower from where you normally broil your beef steaks.

If you normally cook your roast beef at 350F, turn your temperature
down to around 275F for Bison.

Ground Bison or Bison burger is also leaner
(most ranging about 88-92% lean).

All meat, no matter the leanness, has enough available fat to cook it properly. There is no need to add additional fat when cooking with Bison.

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RECIPES:

BROILED BISON STEAK:
Rub your favorite cut of steak with a combination of
a little garlic salt, cooking oil, ground black pepper
and lemon juice. The lemon will make it tangy, and
gives a zippy flavor.

* Do not use a fork to turn steaks, this punctures
the meat allowing the juices to escape. Lesser quality
bison steaks are not recommended for grilling unless
they have been marinated.

Steaks recommended for grilling/barbecuing include Rib Eyes, T-Bones,
and New York Strips. Cooking time is important in order not to overcook
your steaks. Total cooking time will depend on the thickness of the steaks:
1" thick        o     rare: 6-8 min.         o     med: 10-12 min.
1½" thick     o     rare: 10-12 min.     o     med: 14-18 min.
2" thick        o     rare:14-20 min.      o     med: 20-25 min.

BISON POT ROAST:

3 lb Bison roast
2 Tbs cooking oil
1 bay leaf
1 tsp salt
6 peppercorns
4 carrots, sliced
6 Spanish onions

6 potatoes, peeled & quartered
1 stalk celery, chopped
1-cup apple juice
1 cup water
½ tsp pepper
1 Tbs cornstarch

Pre-heat oven to 275 0F. 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 1 hour. Remove from oven, add potatoes.
Cover and return to oven for 1 hour or until potatoes are fork tender.
Thicken gravy with cornstarch.

Buffalo Stir Fry and Spinach Over Pasta:

1 lb. Buffalo Sirloin steak
6 oz. cooked thin spaghetti
1 pkg. fresh spinach, stems removed and thinly sliced (10 oz.)
1 can sliced water chestnuts, drained (8 oz.)
1/4 c. green onions, sliced
2 TBS. red chili peppers, chopped

Marinade:
1/4 c. hoisin sauce
2 TBS. reduced-sodium soy sauce
1 TBS. water
2 tsp. dark sesame oil
2 large cloves garlic, crushed
1/4 tsp. crushed red pepper

Stack steaks; cut lengthwise in half and then crosswise into 1-inch wide strips. Combine marinade ingredients; add buffalo, tossing to coat. Cover and marinate in refrigerator 10 minutes. Meanwhile cook pasta according to package directions; keep warm.

Remove meat from marinade. Bring marinade to a rolling boil; reserve marinade. Heat large nonstick wok or skillet over medium-high heat until hot. Add buffalo (half at a time) and stir-fry 1 to 2 minutes or until outside is no longer pink. (Do not overcook). Remove buffalo; keep warm.

In same skillet, combine pasta, spinach, water chestnuts, green onions and reserved marinade; cook until spinach is wilted and mixture is heated through, stirring occasionally. Return buffalo to skillet; mix lightly. Garnish with chili peppers. Makes 5 servings.

Buffalo Fillet with honey Roasted Vidalia Onions:

Red pepper sauce:
1 Red pepper - seeded and chopped
¼ Onion - chopped
1 Chipotle in adobo sauce
1 ts Cider vinegar
4 Fillets - ten ounces each
4 lg Vidalias - peeled and cored
¾ lb. Sugar snaps - clipped
2 lb. Enoki mushrooms - broken apart
1 lb. Carrot - julienne
½ lb. Spinach - sautéed with:

2 tb Honey
1 tb Peanut oil
Garlic, salt and peppers

Yellow pepper salsa:
2 Yellow peppers - seeded and minced
½ Red onion minced
1 yellow tomato - seeded and minced
½ ts Coriander - minced
½ ts Orange juice
½ Honey
Salt and pepper to taste

In a bowl combine all salsa ingredients, stir to combine and allow to sit for ½ hour.

In a blender puree all sauce ingredients, until smooth. Adjust seasoning and reserve.

Season fillet with salt and pepper. Rub onion with honey, oil and salt and pepper. Place in pan and cover 35 minutes at 350 degrees or until soft. Remove center of onion and chop. Add to spinach.

Blanch sugar snaps and carrots.

Roast fillet at 550 degrees for 10 minutes. Place mushrooms, sugar snaps, carrots and a little spinach in onion. Garnish plate in 2 quarters with spinach.

Garnish other 2 quarters with yellow pepper salsa. Place meat in 1 quarter of salsa and onion in the other quarter of salsa. Garnish with red pepper sauce.

Courtesy of Just Game Recipes - on the Internet at: www.justgamerecipes.com

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BISON CUTS OF MEAT:
J & L Bison Meat

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CUTS:

Round
     Steaks - Round, Top Round, Tip
     Roasts - Top & Bottom, Rump Eye, Tip

Sirloin
     Steaks - Flat Bone, Round Bone, Top

Short Loin
     Steaks - T-Bone, Top Loin, Porterhouse,
                    New York Strip, Tenderloin
     Roasts - Tenderloin

Rib
     Steaks - Rib, Rib Eye
     Roasts - Rib - Large End, Small End

Chuck
     Steaks - Top Blade Steak, Medallions
     Roasts - Eye, Shoulder, Blade, 7-Bone

Flank & Short Plate
     Steaks - Flank, Steak Rolls, Skirt

Fore Shank & Brisket
     Shank, Brisket (point/flat half, whole)

Other Cuts
     Ground Bison, Cubed Steak, Stew Meat,
     Cubes for Kabobs