Recipes
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.
- 2½ pounds cubed bison
- 2 tablespoons flour
- 1 teaspoon paprika
- ½ teaspoon salt
- 2 diced onions
- 1 clove garlic, chopped
- 28 ounce can of tomatoes
- 1 teaspoon cinnamon
- 1 teaspoon ground cloves
- ½ teaspoon dry red peppers, crushed
- 4 medium potatoes, peeled and diced
- 3 carrots, chopped
Coat bison in a mixture of flour and paprika. Brown bison in hot fat in a large Dutch oven. Add onion and garlic and cook until soft. Then add tomatoes, chili powder, cinnamon, cloves and peppers. Cover and simmer for 2 hours. Add potatoes and carrots and cook until vegetables are done, about 45 minutes. Thicken with a roux if desired.
- 1 ½ lb Stewing bison meat, cubed
- 2 cloves garlic1 medium onion
- ½ lb. Sliced mushrooms
- 1 Cup celery sliced
- 1 Cup turnip diced
- 1 Cup carrots sliced
- ½ Cup pearl barley
- 1-14oz. Can diced tomatoes
- 6 Cups beef stock
- 2 tsp. Chili powder
- 1 tsp. Cumin
- 1 tsp. Salt
- 1/8 tsp pepper
- 1 tsp. Dill
Cook till soft (5 mins): Garlic, onion, mushrooms and celery. Set aside.
Dredge beef in flour. Cook meat in oil, when well browned return veggie mix to pot.
ADD – carrots, barley, tomatoes, beef stock and seasonings.
Simmer two hours.
Add more stock, water, tomato juice if necessary.
(Alternate – Add 1 potato)
Option #2: if you want firmer veggies & barley, simmer the meat in the beef stock for 1 hour then add the carrots, turnip & barley for the last hour.
