Bison Recipes

Bison Now Available at Van’s IGA in Forsyth

According to http://www.thebuffaloguys.com: “Low and Slow is the Way to Go!” Buffalo meat is lower in fat than beef; therefore, it cooks faster than beef and can become dry if over cooked. That’s why it’s important to always remember “Low and slow is the way to go!” As a general rule, buffalo should be cooked about 50 degrees lower than beef, but for the same amount of time. Also, buffalo meat is best when cooked from rare to medium. Never cook directly in a flame. Buffalo Meat can be substituted in ANY recipe that calls for beef.

Easy Bison Stroganoff

http://www.eatingbuffalo.ca

1 pound bison sirloin steak, cut into strips (or ground bison can be substituted)
Salt and pepper
2 tbsp butter, divided
4 cups sliced mushrooms
1 onion, chopped
1 tbsp paprika
3 tbsp flour
4 cups milk
1 cup bison stock
2 tbsp Dijon mustard
4 cups curly broad egg noodles
2 cups frozen peas or mixed vegetables, thawed
1 cup sour cream
Chopped fresh dill or parsley
Sprinkle bison strips with salt and pepper. In a large pot, melt half the butter over medium heat. Brown bison, in 2 batches, added more butter as necessary. Transfer meat to bowl. Add mushrooms, onion, paprika, 1 t. salt and 1/4 t. pepper to pot. Cook, stirring, fro 10 minutes or until liquid is released and mushrooms start to brown. Sprinkle with flour; cook, stirring, for 30 seconds. Gradually stir in milk, stock and mustard; cook, stirring often, until sauce comes to a simmer.
Stir in noodles and return to a gentle boil. Reduce hear to low, cover and simmer for 10 minutes, stirring occasionally. Increase heat to medium low. Stir in bison and peas; simmer, uncovered, stirring often, for 5 minutes or until hot and noodles are tender.
Remove from heat and stir in sour cream. Serve, sprinkled with dill or parsley. 4 servings

Cheese Stuffed Buffalo Burgers

Source: LindasBuffaloRecipes.com

1 1/2 pounds ground buffalo meat
1 tablespoon Worcestershire sauce
3/4 teaspoon garlic salt
1 teaspoon black pepper
4 slices American cheese
4 hamburger buns, split
Combine ground buffalo meat, Worcestershire sauce, garlic salt, and pepper in a large bowl; mix well. Form 8, thin patties from the buffalo meat. Each patty should be slightly larger than a slice of cheese.
Cut each slice of American cheese into 4 equal pieces; stack the pieces. Sandwich one stack of cheese between 2 ground bison patties. Tightly pinch edges together tightly seal the cheese within the buffalo meat. Repeat with the remaining cheese and patties.
Preheat a cast-iron or other heavy bottomed skillet over medium heat. Cook buffalo burgers until well browned, about 4 minutes. It is common for burgers to puff up due to steam from the melting cheese. Turn burgers and prick the top of each to allow steam to escape; cook until browned on the outside and no longer pink on the inside; about 4 minutes. Serve on hamburger buns.

Breakfast Buffalo Burger

Source: Bisonbasics.com

Here is the ultimate antithesis to a light breakfast.
One of these in the morning and you’ll probably make it way past noon before getting hungry.
For late risers, add some freshly made french fries on the side and it’s a great filling meal for any time of the day.
1 large burger bun or Kaiser
2-3 oz cheese - grated or sliced
2-3 slices bacon
1 frozen bison burger patty - (4 to 6 ounces in size)
1 large egg
1 thick tomato slice
Split the bun, top with cheese, and set aside. Use whatever cheese you have available. What I used here was a combination of old cheddar and freshly grated Parmesan.
Fry the bacon in a skillet, or cast iron frying pan over medium-low heat until crisp. Drain the crisp bacon on paper towel. Pour all but 1 tbsp of the bacon fat from the pan into a small holding dish and set aside.
Defrost frozen bison burger patty on auto-defrost in the microwave for about 1 1/2 minutes, or until the patty just begins to soften. (I find the best patties for this recipe are the pre-formed ones that are available from most bison meat suppliers.)
Fry burger over medium-high heat. Flip every minute or so until almost done, about 6 minutes. Remove pan from burner, cover to allow burger to finish cooking.
Set oven broiler on high. While broiler is heating up add some of the set aside bacon fat to a non-stick skillet. Over medium heat, fry the egg.
While the egg is frying, lightly toast the split bun under the broiler. Bun(s) should be toasted just the point where the cheese is beginning to melt.
Starting with the fried egg, assemble the breakfast burger as shown in the photograph. Add more salt or pepper, and condiments to taste.

Buffalo Chili

Source: http://allrecipes.com

1 pound ground buffalo
1/2 teaspoon ground cumin
1 pinch cayenne pepper - or to taste
1 (10 ounce) can diced tomatoes with green chiles
1 (10.75 ounce) can tomato soup
1 (14.5 ounce) can kidney beans - drained
1 (15 ounce) can chili beans - drained
1/2 medium onion - chopped
1/2 teaspoon minced garlic
1 Anaheim chile pepper - chopped
1 poblano chile pepper - chopped
2 tablespoons chili powder
1 teaspoon red pepper flakes
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
salt
ground black pepper to taste
Brown the buffalo in a skillet over medium heat; season with 1/2 teaspoon cumin and 1 pinch cayenne pepper, or to taste. Drain excess grease.
Combine the buffalo, tomatoes with green chiles, tomato soup, kidney beans, chili beans, onion, garlic, Anaheim chile pepper, poblano chile pepper, chili powder, red pepper flakes, 1 1/2 teaspoons cumin, 1/2 teaspoon cayenne pepper, salt, and black pepper in a slow cooker. Cover and cook on Low overnight or 8 hours. Print this post