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Ingredients

2 lbs. Ground Bison Burger
1/2 onion-chopped
2 large cloves garlic-minced
1- 28 oz. can of pork and beans
1/4 c. brown sugar
6 c. V8 Juice
1 t. Worcestershire Sauce
1/4 t. liquid smoke
1 t. salt
1-2 t. chili powder (or more if you prefer it hotter)
1/4 t. ground pepper
1/2 t. Italian seasoning
4 T. quick tapioca

Directions

Brown burger and add onion and garlic and cook until translucent. Puree beans and brown sugar in a blender. Add blended mixture and the rest of the ingredients to a pot and simmer in the stove for an hour to thicken and to blend the flavors.

This also works well to put in a crock pot for several hours. To serve, garnish bowl of chili with a dollop of sour cream, and a sprinkling of shredded cheddar cheese. Makes 6-8 servings.

Ingredients

 1 lb. Zesty Buffalo Sausage
6 slices Bread, cubed
4 Eggs, beaten
2 cups Milk
1 tsp. Mustard
1 tsp. Salt
1/4 lb. Cheddar Cheese, grated

Directions

Break up buffalo sausage and fry slightly. Mix all ingredients thoroughly in casserole dish, cover and store in refrigerator overnight. In the morning, bake in 350 degree oven uncovered for about 45 minutes.

Ingredients

3 lbs. buffalo steak
2 onions, sliced
2 tbsp. butter or margarine
1 cup ketchup
2 tsp. salt
1 T. Worcestershire sauce
1/4 tsp. pepper
1/4 cup water
1 large lemon, sliced 

Directions

Brown steak and put in large baking dish or Dutch over. Rub with butter and seasoning. Cover with lemon and onion slices. Combine ketchup, Worcestershire sauce and water. Pour over steak. Cover tightly. Bake at 350 degree F for 1-2 hours. Makes 4 to 6 servings.

Ingredients

 2 buffalo steaks (Rib eye, sirloin, or tenderloin)
1 T. olive oil
1/4 tsp. pepper
1/4 cup garlic, very finely chopped
1/2 c. green onions, thinly sliced

Directions

In a small nonstick skillet, heat oil over medium-low heat until hot. Add garlic. Cook and stir 4-5 minutes or until tender, but not browned. Add onions. Continue cooking and stirring 4-5 minutes or until onions is tender. Season with salt and pepper; cool completely.

Meanwhile with a sharp knife, cut a pocket in each bison steak. Start 1/2 inch from one long side of steak and cut horizontally through center of steak to within 1/2 inch of each side. Spread half of garlic mixture inside each steak pocket. Secure opening with wooden toothpicks.

Set oven to BROIL.  Preheat broiler. Position broiler pan so surface of steak is 5 inches from heat source.
Broil until top side is brown; approximately 8-10 minutes. Turn and brown other side for 5-7 minutes for medium doneness.

Ingredients

1/2 lb.  buffalo Steak
2 T. lemon juice
1 clove garlic, minced or pressed
2 T. salad oil
1 tsp. ground ginger
1 T. instant minced onion
2 T. brown sugar
1/4 tsp. pepper
2 T. soy sauce 

Directions

Combine soy sauce, garlic, brown sugar, lemon juice, oil, onion and pepper. Pour over steak, cover and refrigerate for 6 hours or till next day. Lift steak from marinade and drain briefly (save marinade). Place on barbecue and cook for 6 minutes, turning once and basting with reserve marinade.

Ingredients

2 lbs. Ground Bison Burger
1/2 onion-chopped
2 stalks celery-chopped
2 large cloves garlic-minced
1- 4.5 oz. can green chopped chilies
1/4 c. butter
2- 16 oz. cans of cooked Great Northern or Butter beans (I like to puree in a can of butter beans and add a can of the Great Northern beans in whole)
1/3 c. flour
2 c. milk
1 t. salt
1-2 t. chili powder (or more if you prefer it hotter)
1/4 t. ground cumin
1/4 t. ground pepper
2 T. white vinegar
2 T. fresh lime juice
Tabasco Sauce to taste (optional)
1 c. shredded mozzarella cheese

Directions

Brown burger, then add onion, celery, garlic, chilies, and butter, and cook until vegetables are translucent. In blender, puree 1 can of the beans, flour, and 1 cup of the milk. Add this mixture and the rest of the ingredients but the cheese to a pot and simmer for a 1/2 hour to blend the flavors.

Add cheese and blend in to melt it before serving. Garnish with a dollop of sour cream, shredded mozzarella cheese, and a dash of paprika or fresh cilantro. Makes 6-8 servings.

Ingredients

1/2 Envelope Dried Onion Soup Mix
2 T. Sugar
1/2 c. Ketchup
1/2 c. Salad Oil
1/4 c. Vinegar
1 T. Prepared Mustard
1/4 tsp. Salt
Dash of Hot Sauce (optional)
1/2 c. Water
1 to 2 lbs. cubed buffalo Kabob Meat
Your choice of fresh vegetables- onion wedges, green pepper chunks, mushrooms, squash, cherry tomatoes, squash slices, etc.
Metal or wood skewers 

Directions

Mix the first nine ingredients together and bring to a boil in a pan on the stove. Simmer for 20 minutes. (Can be done in the microwave at 50% power, stirring occasionally.)

Cool marinade, and put in a glass dish with cubed meat. Cover bowl with plastic wrap and refrigerate overnight. (Can use a self-closing plastic bag to marinate in.)
Cut up vegetables in small hunks and alternate with drained meat pieces on skewers, leaving a 1/4-inch space between pieces. Grill directly on medium-heated grill, brushing occasionally with reserved marinade up to the last 5 minutes of grilling. It will take 8 to 12 minutes for medium doneness. Discard leftover marinade.

Note: Can be served on a bed of rice. Makes 4 to 6 servings per pound of meat, depending on how many vegetables you use.

Ingredients

1 1/4 cups soft bread crumbs
1/4 cup milk
1 slightly beaten egg
1 cup shredded taco cheese
1/2 cup shredded carrot
1/4 cup bottled steak sauce
1 to 2 T. prepared horseradish
1/2 t. seasoned salt
1/2 t. black pepper
1 1/2 lbs. ground buffalo meat

Directions

In a large bowl combine bread crumbs, milk and egg. Add cheese, carrot, half of the steak sauce, horseradish, seasoned salt, and pepper. Add ground bison meat and mix well.

Shape meat into two 4 x 8-inch loaves. Place each loaf on top of a double sheet of heavy aluminum foil that is big enough to wrap around the loaves and seal. Slit a few holes in the top of the foil to vent.

Pre-heat your grill to medium-low and place loaves over drip pan. Shut grill lid and cook for 60-70 minutes or until meat is no longer pink (160 degrees). Brush the remaining steak sauce on during the last five minutes of grilling.
Carefully remove meatloafs from grill. Cover with foil and let stand 15 minutes before slicing.

Ingredients

1 1/4 lbs. buffalo Steak cut in strips
1-10 oz. can mushrooms
1/4 tsp. (pepper
1 lb. tomatoes
1 tsp. salt
2 T. molasses
1 or 2 green peppers sliced
3 T. soy sauce
1 large onion sliced
1-10 oz. can green beans

Directions

Place bison strips, flour, salt and pepper in cork pot. Stir well to coat steak. Add remaining ingredients. Cover and cook on high for 1 hour, then low for 7- 8 hours. Serve with rice.

Ingredients

1 1/2 lbs.  ground buffalo burger
6 thin slices of cheddar cheese
1 large green pepper, julienne sliced
1 medium onion, thinly sliced
1 medium tomato thinly sliced
6 thin slices of Swiss cheese
Salt and pepper to taste
6 hamburger buns
lettuce leaves, optional 

Directions

Shape ground bison into 12 thin patties. Top six patties with a slice of cheddar cheese, green pepper strips and a slice of onion, tomato, and the Swiss cheese. Top each with another patty and seal edges. Season to taste.

Broil, grill, or pan-fry burgers until meat is no longer pink. Sever on lettuce-lined hamburger buns. Makes 6 servings.