Canadian Prairie Bison


You should know:

You can substitute bison in any meat recipe, but remember:

  • Because of its lower fat content, bison – unlike beef – does not shrink when cooked
  • Preparing from frozen:  Thaw larger portions (e.g. steaks, roasts) slowly and wrapped, in your refrigerator or under cool running water.
  • Cooking time for bison is about 1/3 less than beef. Do not overcook. Bison cooks faster, and is at its best when served at medium rare or medium.
  • Store bison frozen, and use within six months after purchase.


*Sizzling Bison Fajitas

Bison Chili
Bison Meatloaf with Barbeque Sauce
Balsamic Reduction
Bison and Root Vegetable Casserole
Date and Orange Confit
Garlic and Lemon Crusted Strip Loin
Peppercorn Sauce for Bison Steak
Bison Burger
Braised Bison Shanks
Bison Short Ribs