Recipes

• ¼ cup lime juice
• 2 large onions, sliced thick
• 1 tsp chilli powder
• 2 large red peppers, cut in long wide strips
• ¾ tsp oregano
• ¼ cup minced cilantro
• ¾ tsp coriander
• 6 flour tortillas
• ¼ tsp black pepper
• 4 cups shredded romaine lettuce
• 1 lb trimmed bison top sirloin
• ¼ cup sour cream (fat free can also be used)

Combine lime juice, chilli powder, oregano, coriander and pepper in a medium bowl. Place bison in a shallow bowl and spoon 3 tbsp of lime mixture on top, turn to coat both sides. Let stand while you broil vegetables.

Preheat broiler. Spray broiler pan with non-stick cooking spray. Place onions and peppers, skin side up, on broiler pan. Broil 4-in from heat until onions are golden brown and peppers are charred, about 10 min. Remove, let cool enough to handle, peel peppers and onions. Add to lime juice mixture in bowl. Add cilantro and toss.

Broil Bison meat until done to medium rare, about 6 min, turning halfway through cooking. Let stand 5 min before thinly slicing. Broil tortillas until lightly browned, about 15 sec per side. Fill tortillas as desired.

Season filets with salt and pepper. Place the filets on the grill at a 45 degree angle to establish nice grill marks. Cook until the filet reaches an internal temperature of 125-130 degrees for medium rare.

• 1 cup white mushrooms, chopped
• 1/2 cup shallots, chopped
• 3 tablespoons green peppercorns(or 1 1/2 teaspoons crushed black peppercorns)
• 1/4 cup olive oil
• 1 quart demi-glace
• 1/2 cup heavy cream
• Cornstarch, as needed

In a saucepan over medium heat, sautè mushrooms, shallots, and peppercorns in oil. When shallots are tender, add demi-glace and cream. Reduce until desired thickness.

• 4-5 pounds boneless bison strip loin
• 4 garlic cloves
• Zest from 5 lemons
• 8 fresh sage leaves
• 4 teaspoons fresh thyme leaves
• 4 teaspoons olive oil
• 4 teaspoons salt
• 1½ teaspoons ground black pepper

With machine running, drop garlic into processor; blend until finely chopped. Add lemon zest, sage, thyme, oil, salt and pepper; process until paste forms.

Preheat oven to 450°F. Place meat, on rack in roasting pan. Roast meat 15 minutes. Reduce oven temperature to 350°F. Roast meat until instant-read thermometer inserted into thickest part of meat registers 130°F for medium-rare, about 35 minutes (or 140°F for medium, about 40 minutes). Remove from oven; let stand 20 minutes.

• 8 ounces dried dates
• 1 tablespoon olive oil
• 1 onion, fine dice
• 1 clove garlic
• 4 tomatoes, peeled and seeded
• 2 tablespoons orange zest
• 2 tablespoons orange juice
• 2 tablespoons lime juice
• ½ teaspoon tarragon, fresh or dried
• ½ teaspoon cayenne pepper
• ½ teaspoon fennel seeds, crushed
• 2 oranges, peeled and sectioned
• 1 tablespoon butter
• Ground black pepper

Cover the dried dates with boiling water and let sit until softened, about 20 minutes. Drain and chop. In a medium pan, heat olive oil over medium heat. Add the onion and garlic; sauté for 2 to 3 minutes. Stir in the herbs and fresh tomatoes, orange peel, orange and lime juices, tarragon, cayenne and fennel seeds. Cook over medium heat for 10 minutes. Stir in the orange sections. Serve on bison steak as the dressing.

20 pieces Short Ribs (*Korean Short Ribs)

• ¾ Cup Soy Sauce
• ¼ Cup Water
• ¼ Cup Sugar
• 2 Cloves Garlic (Minced)
• 1 tsp. Cornstarch
• ½ tsp. Black Pepper
• 1 tsp. Crushed Toasted Sesame Seed
• 2 Green Onions (Sliced)
• 1 tsp. Sesame Oil

Wash ribs. With a sharp knife score the ribs about halfway through and turn other side and score.

Mix marinade sauce until well blended. Put ribs into marinade and stir well. Cover and refrigerate for 2 hours or overnight.

To broil, use a regular barbeque or hibachi, or the domed Genghis Khan grill, which lets the fat drain off without catching fire.

When broiling in oven, place meat on cookie sheet. Broil for 10 minutes and turn meat over and cook on other side for another 10 minutes or cook until crisply brown.

* Korean Short Ribs: can be purchased from “Canakor Foods” at 3116 Parsons Road (99 Street).

* If the Short Ribs are thick, cut short ribs into approximately 2-1/2 inch cubes. Cut cubes halfway through every ½ inch in one direction at right angles. Cut every ½ inch, but go only 1 inch deep.

• 4 bison shanks cut into 1.5 inches thick
• 2 tablespoons olive oil
• 1 cup barley
• 2 quarts cold water
• 5 fresh tomatoes
• 3 cloves garlic, minced
• 1 large onion
• 2 large carrots, peeled and sliced
• 2 celery stalks, sliced thinly
• ½ cup fresh parsley, chopped
• 1 bay leaf
• 1½ teaspoons salt
• ½ teaspoon pepper

In a large pot, brown shanks over high heat in olive oil. Add onion, garlic and carrots. Stir in water, barley and shanks. Add remaining ingredients. Bring to a boil and reduce heat. Cover and simmer for 2.5 hours. Add salt and pepper to taste. Add coarsely chopped tomatoes. Stir in fresh parsley during final 20 minutes of cooking. Remove meat; remove bay leaf. Taste and adjust seasonings.

• 2 lb ground bison trim
• 1 onion, small dice
• 2 cloves garlic
• 1 large carrot, grated
• 1 large egg
• 1 raw potato, grated
• 6 ounces quick oats
• 1 tablespoon parsley, chopped
• 1½ teaspoons salt
• ½ teaspoon rosemary
• Thyme
• Oregano
• ¼ teaspoon pepper
• ½ cup barbeque sauce

Heat the oven to 350oF. Fix all the ingredients together except barbeque sauce. Press the mixture firmly in an ungreased loaf pan 8.5 x 4.5 x 2.5 inches. Loosen the edge with a spatula and unmold the loaf in ungreased baking pan 13 x 9 x 2 inches. Spoon barbeque sauce onto the bison meat loaf. Bake uncovered for about 60 to 75 minutes.

• 1 tbsp olive oil
• 1 red onion, finely chopped
• 2 red peppers, deseeded and sliced
• 2 tsp hot chilli powder
• 1 tsp cumin
• 1 tsp paprika
• 500g Bison mince
• 5 garlic cloves mashed
• 750ml Bison or beef stock, and 2 beef stock cubes dissolved
• 20g 70% cocoa solids dark chocolate
• 410g can red kidney beans in water, drained and thoroughly rinsed
• 2 x 250g microwave long-grain white rice
• 4 tbsp half-fat crème fraîche

Heat the oil in a large saucepan and add the onion. Cook for 2-3 minutes until beginning to soften, then add the peppers. Cook for another 3-4 minutes until the peppers are just tender

Add the chilli powder, cumin and paprika to the pan and stir through, cooking for 1 minute. Put the mince in the pan and move around, breaking up with a wooden spoon. Cook for 3-4 minutes until brown all over. Pour in the passata and stock. Bring to a gentle simmer and cook for 30 minutes.

Roughly chop the chocolate and add to the chilli, along with the beans. Stir to combine and melt the chocolate, then simmer for another 15 minutes until the mixture has thickened slightly.

Meanwhile, prepare the rice according to the instructions on the packet. Serve with the chilli and a dollop of crème fraîche on the top.

• 2 pounds ground bison trim
• 2 cloves garlic
• 3 tablespoons tomato ketchup
• 1 onion, small dice
• 1 large carrot, grated
• 1 large egg
• 1 raw potato, grated
• 1½ teaspoons salt
• ½ teaspoon rosemary, thyme and oregano
• ¼ teaspoon pepper

Place all ingredients in a bowl and mix together. Form into bison patties. Serve on a toasted bun with traditional sides.