Spicy Buffalo & Black Bean Chili
by Sandy Pleasant Sunset Ridge Buffalo Farm, LLC Roxboro, NC
Heat olive oil over medium heat and add onions and garlic, sautéing until transparent. Add buffalo meat and brown lightly. Drain liquid. Add diced tomatoes, tomato paste and sauce, beer, red pepper, cayenne, chili powder, cumin, Worcestershire sauce and sugar. Mix well. Cook over low heat for 45 minutes to 1 hour. Add the black beans and salt. Adjust seasoning. Cook until beans are heated. Garnish with sour cream, grated cheese, chives, or chips. 8 – 10 servings.
NOTE: If you want spicy and kicking hot flavor, check in the Mexican section of your grocery store and buy canned tomatoes with chilies or jalapeno peppers, hot tomato sauce and hot Mexican chili powder.
- 2 Tbsp. Olive Oil
- 2 Large onions, chopped
- 5 Cloves Garlic, chopped
- 2 1/2 lbs. ground buffalo meat
- 2 (28 oz.) cans petite diced tomatoes
- 1 (12 oz.) can tomato paste
- 1 (6 oz.) can tomato paste
- 1 (7 oz) can tomato sauce
- 1 Tbsp. Worcestershire sauce
- 8 oz. light beer
- 3 tsp. crushed red pepper flakes
- tsp. cayenne pepper
- 1/2 tsp. chili powder
- 4 tsp. ground cumin
- 3 cans black beans
(rinsed and drained)
- Dash sea salt
- 1 Tbsp. brown or white sugar
Recently a customer at the Farmer’s Market told me that they added a tablespoon of cocoa powder (unsweetened) to their chili. It darkens it and also adds flavor. She also said coffee enhances the flavor of chili, but didn’t say how much – I would guess ½ cup of strong black coffee would do if you choose to use it.
Delicious Bison Steak
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Grilled Bison Steak
Rub your favorite 6 oz. cut of Bison steak with a combination of a little garlic salt, cooking oil, and lemon pepper. Grill steaks 4-6 inches above medium hot coals (325 degrees) for the following times, depending on thickness:
1" thick - Rare: 6 - 8 min. Medium: 8 - 10 min.
1 1/2" thick - Rare: 8 - 10 min. Medium: 10 - 12 min.
2" thick - Rare: 10 - 12 min. Medium 14 - 18 min.
Tips: Steaks recommended for grilling/barbecuing include Rib Eyes, T-Bones, and New York Strips. Lesser quality Bison steaks are not recommended for grilling unless they have been marinated. Using a fork to turn steaks punctures the meat, so use tongs for turning and keep those wonderful juices in the steak. Bison steaks taste best when grilled to rare or medium (still pink in the center). Cooking time is important to avoid overcooking. Per 6 oz filet: 234 calories; 3.2 g fat; (12% calories from fat); 105 mg cholesterol; 91.8 mg sodium.
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1 pound Ground Bison*
4 burger buns, split and toasted
Salt and pepper
Shape Ground Bison into four 1/2 inch thick patties. Grill over charcoal covered 4-6 inches above medium hot coals, turning once, just until the pink has disappeared. Season to taste with salt and pepper.
When cooking burgers on the grill, preheat grill to 375-400 degree. Allow the juices to rise, turn burger and allow juices to rise again before the second turn. Add seasoning, and cheese, if desired. Don't overcook! Burger should be pink inside. (On my grill, 4 minutes each side, then one minute more before adding cheese. Allow cheese to melt about one minute — a perfect burger in 10 minutes).
Delicious Buffalo Kabobs
1 pound Bison Sirloin
or Sunset Ridge Kabob meat,
2 medium zucchini or yellow squash
1 large red bell pepper
1 large onion, quartered
8 cherry tomatoes
1/2 cup low sodium soy sauce
1/2 cup vegetable oil
1 cup dry white wine
2 cloves garlic, minced
Cut Bison Sirloin into 1 1/2 inch cubes and place in a glass bowl. Combine marinade ingredients and pour over cubed Bison. Cover bowl with plastic wrap and marinate refrigerated for 8-24 hours. Or, place cubed Bison and marinade in a zippered plastic bag to marinate. Cut squash and red bell pepper into 1/2 inch slices. Alternate meat, squash, pepper, onion and mushrooms on each of 8 skewers, ending each skewer with a cherry tomato. Grill covered 4-6 inches above medium hot coals or 375-400 degree gas grill for 8-10 minutes, turning occasionally and brushing with the remaining marinade mixture. Serve on a bed of rice. Serves 4. Per serving of marinated meat: 273 calories; 15.7 g fat; 70 mg cholesterol; 546 mg sodium.
Indonesian Bison Curry
by Jenee Lazarus
Mix in the Cuisinart:
- 1 onion
- 5 garlic cloves
- 2" fresh ginger, peeled
- 2 green chilies (most seeds removed)
Put sauce and 1 lb. kebob/stew cuts of bison into a slow cooker on high heat (4 hours).
- 1 can coconut milk
- 1 tsp.. salt
- 1 tsp.. turmeric powder
- 2 tsp. coriander powder
After 1 hour, add 1 Tbsp. tamarind paste. (I bought Neera's Tamarind Paste at Whole Foods.)
Shred bison after 4 hours, return to sauce for additional flavor.
1 lb. bison stew meat
Simple Bison Stew with Gravy
by Sandy Pleasants
1 onion chopped
1 can cream of mushroom soup
Salt & pepper to taste
1 tablespoon browning sauce (I used Kitchen Bouquet Browning & Seasoning Sauce)
Saute onions in olive oil just until transparent and add the stew meat and lightly brown. Put in a crock pot on low setting. Mix a can of water or beef (bison) stock with the mushroom soup and add the tablespoon of browning sauce creating a golden brown sauce. Pour the soup mixture over the meat. Slow cook for about 4 to 5 hours and serve over rice, noodles, or mashed potatoes.
1 bison brisket
2 onions sliced
Use just the leaves from several celery stalks
1/2 cup Ketchup
1 can Campbell beef stock
Salt & pepper to taste
Dredge brisket through flour and brown lightly on both sides in olive oil. Remove from pan and set aside while you put the slices of onion and the celery leaves in the bottom of the pan. Add can of stock to cover the onions and celery leaves. Add about a cup of ketchup. Return the brisket to the pan, placing it on top of the onions and celery leaves. Cover. Cook on a medium to low heat for at least two hours, turning the brisket over about every half hour. Check for doneness by using a fork. Allow the brisket to cool and slice thinly across the grain.
Beer Braised Bison Brisket
By Gail Griffin, Rockie Hill Bison Farm & President of the National Bison Association
- 1 boneless trimmed bison brisket (app. 3 lbs.)
- ¾ tsp. salt
- ½ tsp. black pepper
- 2 Tbsp. olive oil
- ½ bay leaf
- 2 lb. onions, halved lengthwise and thinly slicedlengthwise (6 cups)
- 1 (12 oz.) bottled beer (not dark beer or ale)
- 1 beef bouillon cube, crumbled
- 1 Tbsp. balsamic vinegar
Preheat oven to 350 degrees. Pat brisket dry and sprinkle with sale and pepper. Heat oil in a 6 to 8 qt. wide heavy pot over moderately high heat until hot, but not smoking. Brown mat well on all sides – about 10 minutes. Transfer with tongs to platter. Cook onions with bay leaf in remaining oil, stirring occasionally until golden. Remove from heat and transfer half of onions to a bowl. Arrange brisket over onions in pot, top with remaining onions. Add beer, bouillon cube and vinegar, (liquid should come about halfway up sides of meat) and bring to a boil.
Note: Brisket improves in flavor if braised two days ahead. Cool in sauce, uncovered and then cover surface with parchment paper or waxed paper and then cover the pot with foil. Refrigerate. Slice cold meat across the grain and reheat in oven with sauce in shallow baking pan, covered for 45 minutes.
Cover pot and braise in middle of oven until meat is very tender – 3 to 3 ½ hours. Cool in sauce, uncovered for 30 minutes.
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.
1 Bison Brisket
Another Brisket Recipe
1 Tbsp. olive oil
Salt & pepper
3 Tbsp. butter
2 cup minced onion
3 Tbsp. tomato paste
2 Tbsp. maple syrup
Red pepper flakes
3-4 cups stock (bison, beef, chicken or vegetable)
In Dutch oven, heat olive oil on stovetop. Sear brisket on all sides (about 5 minutes per side or until nicely browned). Season generously with salt and pepper. Remove brisket to plate. Add butter and melt. Saute onions for about 10 minutes, stir in tomato paste, maple syrup, red pepper flakes and broth. Return brisket to pan. Cover and put in 325 degree preheated oven. Turn brisket every 30 minutes. Cook for 2 1/2 to 3 hours. Check for fork tenderness. Remove meat, cool, and slice across grain. Scrape the bottom of the pan, and reduce liquid by boiling a few minutes over high heat.
1-2 bison chuck steak
1 green pepper
Lime based marinade
Chuck steak is enhanced by marinating in a citrus based marinade. There are several ready made in the grocery stores usually on the salad dressing aisle. (I liked the newer Lawry's marinades). Or you can make one of your own by using olive oil. lime juice and seasonings of your choice such as garlic, pepper flakes, cilantro, etc. Some people tell me they have used orange or apple juice as a marinade base for bison steaks! Be creative. Marinade the meat for 3 to 4 hours or all day. Slice thinly across the grain. Saute onions and peppers and add the strips of steak. In minutes it will be done and you can put it in a fajita wrap and enjoy with sour cream, cheese, chopped tomatoes, and/or salsa.
Buffalo Crossing Meatloaf
(Recipe published in "Why Buffalo?" brochure distributed by the National Bison Association and comes from Buffalo Crossing Restaurant in Bagdad, KY.
2 1/2 lb.s bison burger
2 cups bread crumbs
1/2 cup barbecue sauce
1 medium green pepper, finely chopped
1/2 large onion, finely chopped
1 Tbsp. salt
1/2 Tbsp. pepper
Mix ingredients thoroughly. Shape into a loaf and place in a greased baking pan. Add one inch of water on each side of loaf. Cover with plastic wrap, then aluminum foil. Bake in a 400 degree oven for about 1 hour.
1 cup ketchup
1/3 cup brown sugar
1/4 cup barbecue sauce
Mix together and warm. Pour on top of cooked meatloaf just before serving.
|One of our customers told us she tried this recipe and it was so good "it almost made her and her husband cry."
Delicious Bison Short Ribs
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Bison Short Ribs
Presented by Chriss Raucci, Manager of Culinary Training
Ted's Montana Grill
8 bison short ribs (4-bone slabs each)
1/2 cup vegetable oil
1 Tablespoon burger seasoning
1-1/2 gallons of water
1 Tablespoon liquid Smoke
2 Bay leaves
1/4 cup tomato paste
2 Tablespoons Beef Base (bullion)
1 cup Cattleman's BBQ Sauce
1/2 Tablespoon kosher salt
Heat oil in a roasting pan in a 400 degree oven. Season ribs with burger seasoning, using approximately 1/2 tsp. per rib slab. Place approximately 4 slabs, meat side down, in the hot oil. Don't crowd. Sear the ribs on the meat side for 5 minutes. Turn over and sear bone side for additional 5 minutes. Turn slabs so the meaty side is down in the liquid. Mix the next 7 ingredients and carefully pour on top of seared ribs so covered. Cover pan with lid or foil and reduce temperature to 300.
Cook approximately 4 hours, but check ribs after 3-1/5 hrs. Meat should be very tende! Remove from oven and allow to cool with lid slightly cracked for several hours until reaches 141 141 degrees internal temperture. Skim fat off liquid and gently remove ribs and place on new roasting pan. Place ribs in a 325-degree oven for 5 mins. Remove and gently pull off fatty tissue from top layer of each slab while they are slightly warm. Replace in pan and cover with enough cooking liquid to cover. Foil and heat until 175-185 degrees internal temp. Drain & save liquid. Prepare sauce. Serve slabs smothered in sauce.
8 cups cooking liquid from ribs
2 cups Cattleman's BBQ Sauce
3/4 cup all-purpose flour
3/4 cup cold water.
Skim cooking liquid of all fat. Place in large Dutch oven. Add the BBQ sauce, bring to a boil. In a mixing bowl wisk flour and water until no lumps. While wisking, slowly pour in the boiling liquid. Allow to simmer for 3-5 min.
One of our customers told us about a great "Coffee-Marinated Bison Short Ribs" recipe she found on www.epicurious.com. It came from Bon Appetit. It is a very long and detailed recipe, but worth checking out.
Grilled London Broil
By Kerry Wildt of Wild T Bison, Haynesville, VA.
Published by the National Bison Association in
“Make it Easy, Make it Bison”
2 to 3 lb. London Broil Roast
Grilled London Broil
• ¼ cup olive oil
• 1 tsp. fresh ground pepper
• 1 tsp. kosher salt
• ½ tsp. rosemary
• ½ tsp. fresh clove garlic, minced
Place marinade ingredients in a zip lock bag with roast. Massage marinade into meat. Marinade ½ hour or longer. Before cooking, remove roast from marinade and bring close to room temperature. Place roast on hot charcoal grill. Using meat thermometer, bring to desired doneness. Do not pierce roast with forks – this allows the juices to run out of roast. Remove roast from grill, cover with foil and let rest for 15 minutes (this allows the juices to move to the inside of the roast, savoring the flavors throughout the meat).
To serve, slice at an angle. Serve with tossed salad, baked potato and fresh asparagus!