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Check back regularly, as new bison recipes are added frequently. To learn more about buffalo meat preparation, view our cooking tips.
Bison Chili
1 Pound Bison Burger
1 Medium onion, chopped
2 Stalks celery, chopped
1 1/2 tsp. Cumin
2 tsp. Pleasoning seasoning
1/2 c. Green pepper, chopped
1/2 tsp. Ground pepper
16 oz. Can sliced stewed tomatoes
28 oz. Can baked beans
46 oz. Can tomato juice
3 tsp. Chili powder (add more for taste)
1 tsp. Cayenne pepper sauce (add more for taste)
Brown bison burger on low heat with onion and green pepper. Add cumin, celery, Pleasoning and pepper. Add stewed tomatoes, beans, and juice. Season with chili powder and cayenne pepper sauce. Serving suggestions: Put a few broken tortilla chips in the bowl before ladling in the chili. Top with grated cheddar cheese.
Roast Marinade
2 1/2 lb. Roast
2 cloves garlic
2 tbl. Salad oil
1 tsp. Soy sauce
1/2 tsp. Rosemary
2 tbl. Wine vinegar
4 tbl. Dry wine
1/2 tsp. dry mustard
2 tbl. Catsup
2 tsp. A.1. sauce
1 tbl. Worcestershire sauce
Combine garlic, salad oil, soy sauce, rosemary, wine and dry mustard; Marinate roast in mixture 8 to 10 hours. Add catsup, A.1. sauce, and Worcestershire sauce. Grill roast for 45 minutes for medium rare doneness. Baste with the marinade mixture, turning every 15 minutes. For Bison roast, we turn the flame under the roast very low and the flame on the other side a little higher. Check with a meat thermometer.
Slow Cooked Buffalo Roast
3 - 4 lb Buffalo Roast 1/2 c water
1 med. onion - sliced 1/2 t ground pepper
2 - 4 cloves crushed garlic (per taste)
Place frozen roast in crock pot. Add all other ingredients. Cook approximately 8 1/2 hrs on low setting for slicing. Cook longer for shredded roast. Adjust cooking time for roast size.
 Beer Braised Brisket Recipe
Preheat oven to 350 degrees F.
Note: Brisket improves in flavor if braised 2 days ahead. Cool in sauce, uncovered, and then cover surface with parchment paper or wax paper and then the pot with foil. Refrigerate. Slice cold meat across the grain and reheat in oven with sauce in a shallow baking pan, covered, 45 minutes.
1 boneless trimmed bison brisket (approximately 3 pounds)
3/4 teaspoon salt
1/2 teaspoon black pepper
2 Tablespoons olive oil
2 lb. onions, halved lengthwise and thinly sliced lengthwise (6 cups)
1/2 Bay leaf 1 (12 oz.) bottled beer (not dark beer or ale)
1 beef bouillon cube, crumbled
1 Tablespoon Balsamic vinegar
1. Pat brisket dry and sprinkle with salt and pepper. Heat oil in a 6- to 8-quart wide heavy pot over moderately high heat until hot, but not smoking, then brown meat well on all sides, about 10 minutes total. Transfe! r with tongs to a platter.
2. Cook onions with bay leaf in oil remaining in pot over moderate heat, stirring occasionally, until golden, 10 to 12 minutes. Remove from heat and transfer half of onions to a bowl. Arrange brisket over onions in pot, then top with remaining onions. Add beer, bouillon cube, and vinegar (liquid should come about halfway up sides of meat) and bring to a boil.
3. Cover pot and braise in middle of oven until meat is very tender, 3 to 3 1/2 hours. Cool in sauce, uncovered, 30 minutes.
4. Transfer brisket to a clean cutting board. Season with salt and pepper. Slice meat across the grain and serve with sauce. Garlic mashed potatoes and your choice of mixed steamed or roasted vegetables rounds out this tasty, nutritious dish.
Order a 2.5 - 4 lb. Buffalo Brisket online.
Order a 4- 5.5 lb. Buffalo Brisket online.
Herb Rubbed Bison Sirloin Tip Roast
Prep: 20 minutes
Roast: 75 minutes
Stand: 15 minutes
1 tbsp. paprika
2 tsp. kosher salt or sea salt, or 1 tsp. salt
1 tsp. garlic powder
1/2 tsp. dried oregano, crushed
1/2 tsp. dried thyme, crushed
1/2 tsp. ground black pepper
1/2 tsp. onion powder
1/2 tsp. cayenne pepper
2 tbsp. olive oil
1 3- to 3-1/2 pound boneless bison sirloin tip roast
Roasted vegetables (optional)
Step 1: In a small bowl combine paprika, salt, garlic powder, oregano, thyme, black pepper, onion powder and cayenne pepper. Stir in oil until well combined. Set aside. Trim fat from roast. Spread oil mixture over surface of meat. Place meat on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of meat.
Step 2: Roast in a 375 degrees F oven for 15 minutes. Reduce oven temperature to 300 degrees F. Roast 60 to 65 minutes more or until meat thermometer registers 140 F. Cover roast tightly with foil and let stand in pan on a wire rack for 15 minutes. The temperature of the meat after standing should be 145 degrees F (medium rare). Thinly slice meat across the grain to serve. Serve with roasted vegetables, if desired. makes 8 servings.
Order a buffalo sirloin tip roast online
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