Tips On Preparing Your Bison (Buffalo) Meat There is no reason to eat tough Bison meat with some moderate changes to your cooking habits. You can substitute Bison in almost any beef recipe if a few simple instructions are followed. The Golden Rule is DO NOT OVERCOOK! Since Bison meat is so lean youre not cooking fat. As a result, it cooks more quickly and you are able to use a lower temperature. Pan Frying, Pan Broil(burger, tenderloin, Italian sausage, strip, and ribeye steaks) High heat is not for Bison! Turn the heat down. Remember: Bison cooks faster than beef, dont overcook that steak! Turn your heat down a notch and watch your cooking time. Burgers and sausage should be cooked through so no pink remains. Steaks are best rare to medium.Broiling/Grilling (burger, tenderloin, Italian sausage, strip, and ribeye steaks) Move your rack a little further away from the heat source. Broil as with beef, but shorten the cooking times. Turn the steaks a few minutes sooner and check for doneness.Pressure Cooker (roasts) Bison Meat makes wonderful sliced roast sandwiches. Use Worchestershire sauce, soy sauce, wine, beer, etc. to create a delicious and flavorful au jus in which to cook your roast. Cook a 2-3 pound roast under 10 pounds of pressure for about 30 minutes. This gives you a roast that is cooked on the outside and beautifully rare on the inside. If you dont like it rare, follow your cooker directions to cook it through, taking care not to overcook!
Crock Pot Cooking(stew meat, round roast) Make sure the meat is completely covered with liquid. Add meat first and put veggies on top. Cook on low for a slightly shorter period of time than beef (but just as long as the meat is immersed in the liquid, overcooking is not a problem.)
Lean Party Turnovers Ingredients: 1 C margarine 1 C small curd cottage cheese 2 C flour 1/2 lb. Ground Bison 1/2 tsp. salt 1/3 C diced onion 1/4 C diced mushrooms 1/4 tsp. dill weed 1/8 tsp. black pepper 3 T sour cream 1 beaten egg white
Directions for dough: Beat butter and cottage cheese together until well blended and creamy. Add flour and beat until thoroughly combined. (Can be used immediately or stored up to 5 days in the refrigerator). Filling: Brown Bison on low heat. Add salt and onion. Cook until onion is limp. Stir in mushrooms, dill weed, pepper, and sour cream. Blend well and set aside. On floured pastry clothe or board, roll out 1/2 of the dough. Roll to a rectangle, 1/8-inch thick. Cut dough into 2-inch squares. Spoon 1/4 tsp. of filling onto one corner of each square, bring the opposite corner over top and use a fork to press the open edges closed. Be sure they are sealed. Glaze with a light brushing of beaten egg white if desired. Do same procedure with other half of the dough. Bake turnovers on ungreased baking sheet 1 inch apart at 350 °F for 15-18 minutes until lightly browned. Serve warm or cool completely, wrap in airtight container and freeze. To reheat, bake frozen pastries uncovered at 350°F for 10 minutes. Makes about 80 pastries.
Calico Beans Ingredients: 1-16 oz. can pork and beans 1-16 oz. can kidney beans 1-16 oz. can butter beans 1 lb. Bison Hot Dogs cut into pieces or 1 lb. Ground Bison 1/4-1/2 lb. bacon cut into pieces 1 onion, diced 1/2 C brown sugar 1/2 C ketchup or barbecue sauce 2 tsp. vinegar 1/2 tsp. salt (optional)
Directions: Drain beans, save liquid. Brown Bison, bacon, and onion over medium heat. Combine beans and meat and place in 9 X 12 pan or casserole to fit. Combine remaining ingredients in a saucepan and add reserved liquid if it seems dry. Pour over bean mixture and bake at 350°F for 1 hour.Ann Darrow, Cedarrows Farms III, LP
Bison Stuffed Peppers Remove tops and seeds from 7-8 green peppers
Mix together:
1 lb. Ground Bison 1/2 C Minute Rice 1 1/4 tsp. each salt and pepper 1 egg 1/4 C milk 1 onion, chopped 1 tsp. of your favorite blend of herbs (basil, marjoram, thyme, parsley, oregano, etc.)
Directions: Stuff peppers with mixture. Place in a covered pan or dish. Pour tomato or spaghetti sauce around them. Bake at 350°F for 1 hour or until meat mixture is cooked.
Bison Stuffed Pepper Soup Ingredients: 1 lb ground Bison meat (can substitute very lean beef) 1-2 green peppers, seeded and chopped 1/2 onion, chopped 1-2 stalks celery, chopped 1 15-16 oz can chicken or beef broth 1 26-32 oz jar spaghetti sauce or 1 quart tomato juice Water to thin 3/4 C long cook rice (for a diabetic friendly soup, you can substitute bulger wheat for the rice)
Directions: Brown Bison, peppers, onion, and celery in a skillet. Transfer to a 6 or 8 quart soup pot. (Bison does not have to be drained so if you are using beef, you may have to pour off any fat that results from browning the meat.) Add broth, spaghetti sauce or tomato juice, and enough water to thin the mixture to a soupy consistency. Bring to a boil and add rice. Cook an additional 20 minutes until rice is done, stirring frequently since the rice has a tendency to stick. Once the rice is cooked, the soup is ready to enjoy! Like any soup, this recipe can be modified to fit any leftovers you have on hand to use. Chopped carrots can be added to the boiling soup to cut the acidity of the tomato broth. Shredded cabbage is a nice addition. If you substitute tomato juice for the spaghetti sauce it cuts down on the amount of water you need to add. This soup recipe was initially created with leftover meat and the green pepper that is cut off when I made stuffed peppers. You can use a fork to chop up any leftover peppers and create this soup as well. Mickey Koman Wooden Nickel Buffalo Farm, Edinboro PA
Bison Stew Ingredients: 2 lb. cubed Bison Stew Meat 3 medium potatoes, peeled 6 carrots, peeled and sliced 1 8 oz. can peeled tomatoes 2 6 oz. cans tomato sauce 2 Tbs. cooking oil 2 onions, chopped ½ tsp. pepper 2 tsp. salt ½ C. water
Directions: Brown meat in small amount of oil in large kettle or Dutch oven, then add onions and cook until golden. Add tomato sauce, carrots, peeled tomatoes, seasonings and cover. Cook 1 hour over very low heat. Add potatoes and ½ cup water, if needed. Cover and cook ½ hour over very low heat.
For variation: transfer mixture to a baking dish and top with rich biscuits. Place in hot oven at 425-degrees F until biscuits are toasty brown.
Directions: In a bowl, combine above ingredients. Shape into 1-in. meatballs. Place on a rack in a shallow roasting pan and bake at 350 for 10-15 minutes. Remove the meatballs and rack. Sauce: 2 Cups ketchup 2 Tbls. cornstarch 12 oz. apply jelly 12 oz. currant jelly Combine ketchup and cornstarch in the roasting pan. Stir in jellies. Add the meatballs. Cover and bake 20-30 minutes. Yield: about 8 dozen.
Bison Pasta Pie Ingredients: 1 pound ground Bison (Buffalo) Meat 1 chopped onion 1 14 1/2 oz. stewed tomatoes (undrained) 1 15 oz. can tomato sauce 1 tsp. thyme 1 tsp. basil 1/2 tsp. cumin 1/4 tsp. pepper 1 15 oz. can of corn (drained) 1 15 oz. can of black beans or kidney beans 8 oz. (1 cup) sliced black olives 1 cup chopped green pepper 1 lb. drained cooked spaghetti noodles 12 oz. pkg. shredded cheese (cheddar, mozzarella, Monterey jack, hot pepper, whatever is your familys favorite)
Directions: Brown Bison meat and onion in a large skillet* over medium heat. Add tomatoes, tomato sauce, thyme, basil, cumin, and pepper. Simmer 15-20 minutes uncovered until it thickens slightly. Add drained corn, beans, olives, and green pepper. Simmer another 5 minutes. Lightly grease 2 10 pie plates and arrange 1/2 of spaghetti noodles in the bottom of each plate as a crust. Divide meat sauce into the 2 plates of crust and sprinkle 1/2 of the cheese over each. Bake at 375 for 40 minutes. Cut and serve. Makes 2 10 pies.*Make sure you use a large enough skillet for the sauce so you dont decorate your stove with it when mixing.
Directions: In a bowl, combine above ingredients. Press into a greased loaf pan and bake at 350 for 1 hour. Drizzle top of loaf with 1/4 cup ketchup mixed with 2-3 Tbls of water to thin. Bake an additional 15 minutes more or until no pink remains in meat. Feeds 4-6 hungry people.
Porcupine Bison Ingredients: 1 pound ground bison (buffalo) meat 1/2 cup uncooked instant rice 2 eggs slightly beaten 1 envelope dry onion or vegetable soup mix 1/4 cup finely chopped green pepper (Jalepeño if you like it hot) 1 14 1/2 oz. can stewed tomatoes 12 oz. can or bottle of light beer 2 tsp. chili powder 3 Tbsp. flour
Directions: Mix together the meat, rice, eggs, dry soup, and pepper. Shape into 8 large balls. In a large skillet, combine tomatoes, beer, and chili powder. Heat to boiling over medium heat. Carefully drop meatballs into hot tomato mixture; cover and simmer or bake for 45-55 minutes. Lift out meatballs and thicken sauce with 3 Tbsp. flour mixed with some cold water. Delicious served with corn bread or muffins. Serves 5-6
Bison Kebobs Ingredients: 1 lb. bison round roast (or kebob meat) cut into 1 inch pieces Marinade: 2 Tablespoons olive oil 2 cloves garlic 3 Tablespoons balsamic vinegar 2 teaspoons basil 2 teaspoons bay leaf 1/4 teaspoon black pepper
Directions: Combine marinade ingredients in a food processor or blender until smooth. Pour into a glass container and add 1 lb. bison round roast cut into 1 inch pieces. Cover with plastic wrap and marinate in the refrigerator 4-8 hours. When done, thread meat onto skewers along with onion, green pepper, mushrooms, potatoes, etc. cut into small 1-2 inch pieces. (Hard vegetable such as potatoes and carrots should be par boiled before adding onto skewers.) Cook filled skewers until meat is medium rare over low grill heat. Baste occasionally with left over marinade during the cooking process. Serve over rice. Serves 4-5.
Bison Lasagna Ingredients: 1lb. Ground Buffalo Meat 1 (15 oz.) can tomato sauce 1 (6 oz.) can tomato paste 1 teaspoon oregano 1 teaspoon salt (optional) 1 teaspoon pepper 1 clove garlic, minced 1 lb. lasagna noodles 16 oz. non-fat cottage cheese, drained 1 egg 1/4 cup parmesan cheese 8-12 oz. low fat shredded Mozzarella cheese
Directions: Brown Ground Buffalo over medium heat in a covered skillet. Drain off liquid and Add tomato sauce, paste, and spices. Simmer covered for 20-30 minutes.While sauce is cooking, prepare noodles according to package directions. Rinse in cold water. Combine cottage cheese, egg, and parmesan cheese in a blender until smooth. Spray a 9 X 12 baking pan with non-stick spray. Place a layer of noodles in the bottom of the pan. Spoon 1/4 of the meat mixture over the noodles. Spread 1/4 of the blended cottage cheese mixture over the sauce then sprinkle with 1/4 of the Mozzarella cheese. Repeat for 4 layers. Cover with aluminum foil and bake at 350 for 20-30 minutes. (Remove foil and broil for 5 minutes if you desire a browned top layer.) Serves 6-8.
Buffalo Barley Stew Ingredients: 1 lb. cubed Bison (Buffalo) Stew Meat 2 Tablespoons flour 2 cloves garlic chopped 1 small onion chopped 1 Tablespoon olive oil 2 cups water 1 bay leaf 1 can (28 ounces) crushed tomatoes 3 potatoes cut into 1 inch cubes 3 carrots cut into 1 inch cubes 1/4 cup barley optional add ins: 1 turnip cut into 1 inch cubes 1 green pepper cut into pieces 1 zucchini cut into 1 inch cubes
Directions:Over medium high heat, sauté garlic and onion in olive oil until onion is clear. Sprinkle flour over bison meat and toss to coat. Add floured meat to onion and garlic and brown over medium heat. Transfer browned meat, onions, and garlic into a 6 quart pot. Add remaining ingredients and bring to a boil. Reduce heat and simmer 2 1/2 hours until meat is tender. Serve with homemade biscuits or corn bread. Serves 5-7 Approximately 40 mg. cholesterol, 2 grams fat, and 180 calories per serving
Bison Stuffing Ingredients: 1 lb. ground Bison (Buffalo) 1 medium chopped onion 1 medium chopped apple 2 stalks chopped celery 8 cups cubed bread 3 Tbls. fresh chopped sage 1/2 tsp. pepper 2 cups low sodium broth (chicken or beef)
Directions: Brown Bison meat in a skillet over medium heat and place in a large bowl. Save drippings and saute onion and celery until onion is clear. Add remaining ingredients and toss well. Coat a 3-qt. baking dish with non-stick spray and transfer mixture into dish. Cover and bake at 325 degrees for 1 hour. Uncover and bake 10 minutes more until dressing is lightly browned. Yield: 16 3/4 cup servings. Can be used as stuffing to zip up that tired old Thanksgiving bird!
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The following recipes are designed to give the reader and/or first time Bison meat buyer an opportunity to sample several Bison cuts. However, may we first recommend ,Buffalo meat is similar to beef, however, when preparing various cuts of bison you need to cook it differently. Because of the lack of marbling (white streaks of fat ,Cooking Bison Meat Bison has less fat than beef so it must be cooked over lower heat. Remember low n slow. Over-cooked buffalo meat will bring you the same ,cooking with buffalo, a blog by American Gourmet and Sayersbrook Bison Ranch, shares cooking tips, recipes, nutrition and more about bison meat,Ground bison is a good alternative to regular ground beef, says The Kitchn food writer Regina Yunghans. While a 3-ounce patty prepared from 70-percent lean ,Keep in mind that buffalo cooks faster and remains the same size throughout cooking. As with other types of buffalo meat, cook this meat low, slow, and lightly browned.,Here is an excerpt from the Buffalo is Heart Healthy cookbook, available exclusively through the National Bison Association. "Although buffalo meat is similar to beef ,cooking with buffalo, a blog by American Gourmet and Sayersbrook Bison Ranch, shares cooking tips, recipes, nutrition and more about bison meat,Prior to cooking, bison meat is dark red -- almost red brown. This coloring is due to the fact that buffalo meat does not marble (produce fatty white streaks ,How to Cook Buffalo Meat. Although definitely not the cheapest cut of meat, buffalo has a delicious rich, natural flavor and can be used in place of beef
How to Cook Buffalo Meat (5 Steps) | eHow How to Cook Buffalo Meat. Although definitely not the cheapest cut of meat, buffalo has a delicious rich, natural flavor and can be used in place of beef
Cooking tips for Buffalo meats at the Healthy Buffalo of ... Prior to cooking, bison meat is dark red -- almost red brown. This coloring is due to the fact that buffalo meat does not marble (produce fatty white streaks
Cooking Buffalo Meat | Bison Recipes, Cooking, Nutrition cooking with buffalo, a blog by American Gourmet and Sayersbrook Bison Ranch, shares cooking tips, recipes, nutrition and more about bison meat
Cooking Tips | National Bison Association Here is an excerpt from the Buffalo is Heart Healthy cookbook, available exclusively through the National Bison Association. "Although buffalo meat is similar to beef
Cooking Tips for Buffalo - Yahoo Keep in mind that buffalo cooks faster and remains the same size throughout cooking. As with other types of buffalo meat, cook this meat low, slow, and lightly browned.
How to Cook Ground Bison Meat | LIVESTRONG.COM Ground bison is a good alternative to regular ground beef, says The Kitchn food writer Regina Yunghans. While a 3-ounce patty prepared from 70-percent lean
Cooking Buffalo Meat | buffalo meat cooking with buffalo, a blog by American Gourmet and Sayersbrook Bison Ranch, shares cooking tips, recipes, nutrition and more about bison meat
Cooking Buffalo Meat & Recipes | Wooden Nickel Buffalo Farm Cooking Bison Meat Bison has less fat than beef so it must be cooked over lower heat. Remember low n slow. Over-cooked buffalo meat will bring you the same
Cooking Tips for Bison Buffalo meat is similar to beef, however, when preparing various cuts of bison you need to cook it differently. Because of the lack of marbling (white streaks of fat
Bison Cooking Basics | National Bison Association The following recipes are designed to give the reader and/or first time Bison meat buyer an opportunity to sample several Bison cuts. However, may we first recommend
