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2  Tablespoons Balsamic Vinegar
2  Tablespoons Worcestershire Sauce
2  Tablespoons Olive Oil
2  Tablespoons Soy Sauce
2  Tablespoons Dijon mustard
1 Teaspoon ground black pepper
1 Teaspoon Garlic Powder
1/2 Teaspoon Cayenne Pepper
20 cloves garlic, finely chopped
pinch thyme if desired

Whisk together and marinade. Put steaks into mixture and coat. Allow to marinate for about an hour in the refrigerator in a plastic sealed bag or covered dish.  Grill or broil until rare to medium rare. (Best not to overcook bison steaks or they will be tough.)

1/2 cup olive oil
3 tablespoons McCormick’s Montreal Steak Seasoning
2 tablespoons soy sauce
1/2 tablespoon minced garlic

Mix ingredients together in bowl. Season two bison (buffalo) steaks on both sides with the seasoning. Put steaks into mixture and coat. Allow to marinate for about an hour in the refrigerator in a plastic sealed bag or covered dish.  Grill or broil until rare to medium rare. (Best not to overcook bison steaks or they will be tough.)

Ingredients
12 ounces noodles
2 tablespoons olive oil
1 pound buffalo steak (sirlion or KC strip)
salt and pepper
1 pound button mushrooms, sliced
4 shallots, sliced
1/2 cup dry white wine
1/4 cup nonfat Greek yogurt or sour cream
1/4 cup chopped fresh dill
Directions
1.Cook the noodles according to the package directions.
2.Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium heat. Season the steak with ¼ teaspoon each salt and pepper.
3.In 2 batches, cook the bison steak until browned. Transfer to a plate.
4.Return the skillet to medium heat and add the remaining oil. Add the mushrooms and shallots; cook, stirring occasionally, until tender, 5 to 6 minutes.
5.Add the wine and simmer until the liquid has reduced by half, 2 to 3 minutes.
6.Return the bison steak strips and accumulated juices to the skillet and cook until heated through, 1 to 2 minutes. Serve over the noodles; top with the yogurt, or sour cream, and dill.

Ingredients
1 can beef broth (10.5 ounce)
3 tablespoons honey mustard
1/4 cup honey
1/2 cup water
1/4 cup sweet barbeque sauce
1/4 cup soy sauce
1/4 cup maple syrup
3 pounds buffalo (bison) back ribs

Directions
1. In the crock of a slow cooker, mix together the beef broth, honey mustard, honey, water, barbeque sauce, soy sauce, and maple syrup. Slice ribs apart, leaving an even amount of meat on each side of the bone. Place them into the slow cooker so that they are covered by the sauce. If there is not enough sauce, you may add a little water or beef broth to compensate.
2. Cover, and cook on High for 5 to 7 hours, or until the meat falls easily from the bones.

Ingredients
1/4 cup coarsely crushed black peppercorns
4 (6 ounce) buffalo tenderloin filets, 1 1/2 inches thick
salt to taste
1 tablespoon butter
1 teaspoon olive oil
1/3 cup beef broth
1 cup heavy cream

Directions
1. Place the peppercorns into a shallow bowl. Sprinkle the bison tenderloin filets with salt on both sides, and coat both sides with crushed peppercorns.
2. Melt the butter with the olive oil over high heat in a heavy skillet (not nonstick) until the foam disappears from the butter.
3. Gently place the steaks in the pan, and cook until they start to become firm and are reddish-pink and juicy in the center, about 3 1/2 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F.
4. Remove the steaks to platter, and cover tightly with foil.
5. Pour the beef broth into the skillet, and use a whisk to stir the broth and scrape up any dissolved brown flavor bits from the skillet.
6. Whisk in the cream, and simmer the sauce until it’s reduced and thickened, 6 to 7 minutes.
7. Place the steaks back in the skillet, turn to coat with sauce, and serve with the remaining sauce.

Ingredients

1 tablespoon molasses (not blackstrap)
¾ tablespoon chili powder
⅛ teaspoon cayenne pepper
1 can (8 ounces) tomatoes, including the juice
⅓ white-wine vinegar
½ cup tomato ketchup
⅓ cup dark corn syrup
½ cup water
½ cup fresh-squeezed orange juice
½ teaspoon salt
½ teaspoon fresh-ground black pepper
1 pound Bison ground buffalo
½ medium onion, chopped
½ medium green bell pepper, chopped
8 whole wheat (whole grain) hamburger buns, toasted

Directions

1. In a medium heavy-bottomed saucepan, stir together the molasses, chili powder and cayenne pepper. Whisk in the tomatoes, vinegar, ketchup, corn syrup and water. Bring the mixture to a boil; reduce the heat so the sauce barely simmers and cook, uncovered, for 30 minutes, stirring occasionally.

2. Whisk in the orange juice, salt and pepper and simmer 5 minutes more.

3. Meanwhile, saute the bison burger in a medium nonstick skillet over medium heat for 5 to 6 minutes, or until it is no longer pink.

4. Add onion and green pepper and continue cooking until they have softened slightly, about 5 minutes.

5. Add the sauce to the meat mixture, reduce the heat to low and simmer for 5 minutes, or until it slightly thickens.

6. Serve over the toasted hamburger buns. Serves eight.

Ingredients

2 cups dry elbow macaroni, uncooked
3 tablespoons yellow mustard
1/4 teaspoon celery seed
1 (16 ounce) package Smoky Hill Bison buffalo Franks, cut into 1/2-inch pieces
1 (14.5 ounce) can diced tomatoes, undrained
1/4 cup chopped kosher dill pickle
1/4 cup chopped onion
1/4 cup chopped celery
chopped chili peppers (optional)

Directions

1. Preheat oven to 350 degrees F. Prepare macaroni according to package directions; drain.

2. Combine mustard and celery seed in large bowl. Stir in macaroni; mix well.

3. Add franks, undrained tomatoes, pickle, onion, celery and sport peppers, if desired; mix lightly.
Spoon into 1-1/2-quart casserole dish; cover.
 
4. Bake 30 minutes or until hot. Stir before serving. Makes 6 servings.

Ingredients

1 3/4 pounds buffalo steaks
1/3 cup olive oil
3 tablespoons red wine vinegar
2 tablespoons lemon juice
1 clove garlic, minced
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 teaspoon Worcestershire sauce
3/4 cup crumbled blue cheese
8 cups romaine lettuce – rinsed, dried, and torn into bite-size pieces
2 tomatoes, sliced
1 small green bell pepper, sliced
1 carrot, sliced
1/2 cup sliced red onion
1/4 cup sliced pimento-stuffed green olives

Directions

1. Preheat grill for medium hot heat.
2. Lightly oil grate. Place buffalo steak on grill and cook for 6 to 8 minutes per side or until desired doneness is reached. Remove from heat and let sit until cool enough to handle. Slice buffalo steak into bite size pieces.
3. In a small bowl, whisk together the olive oil, vinegar, lemon juice, garlic, salt, pepper and Worcestershire sauce. Mix in the cheese. Cover and place dressing in refrigerator.
4. On to chilled plates arrange the lettuce, tomato, pepper, onion and olives. Top with bison steak and drizzle with dressing. Serve with crusty grilled French bread.

Ingredients

1/2 cup chopped onion
1 T. butter or margarine
2 eggs, beaten
1 cup milk
3/4 cup quick-cooking or rolled oats
1 T. chopped fresh parsley
2 t. salt
1/2 t. dried savory or favorite herb
1/4 t. pepper
2 to 2 1/2 lbs. Bison Ground Burger
 
Glaze:
1/2 cup ketchup
2 T. brown sugar
1/2 t. Worcestershire sauce
1 t. yellow mustard 

Directions

In a small skillet, sauté onion in butter until transparent. In a large bowl, combine onion with eggs, milk, oats, parsley, and seasonings. Add ground bison and mix well.

Press into an 8 1/2 x 4 1/2 inch loaf pan lined with waxed paper. Refrigerate for 2 hours. Unmold loaf into a shallow baking pan. Bake at 325 degrees for 30 minutes.

Meanwhile, combine glaze ingredients. Remove loaf from oven, drain. Brush on the glaze. Return to oven. Bake 1 hour or until done. Yields 10-12 servings.