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 pound ground buffalo
1 green bell pepper, diced
1 bunch green onions, diced
4 ounces sliced fresh mushrooms
4 ounces saltine crackers, finely crushed
2 eggs
1 (1.25 ounce) package dry onion soup mix
1 1/2 cups ketchup
1 tablespoon yellow mustard
2 teaspoons brown sugar

Directions
1. Preheat oven to 375 degrees F.
2. In a large mixing bowl, combine the ground bison, green pepper, green onion, mushrooms and saltine crackers. Stir in the eggs and the ground buffalo with the onion soup mix; mix thoroughly.
3. Press mixture into a 9 x 13 inch baking dish.
4. In a small mixing bowl, whisk together the ketchup, yellow mustard and brown sugar. Mix thoroughly and pour over the meat mixture, spreading evenly.
5. Bake in the preheated oven for 1 hour.

Ingredients
2 lbs buffalo liver
Milk
Flour
Salt and Pepper
Butter
Onions

Directions
1.  Wash the bison  liver, slice in 1/2 inch slices, then lay in shallow pan, cover with cold milk and let set in refrigerator for 2 hours.
2. Remove liver from milk, then coat the liver slices in a little flour,  then season with salt and pepper.
3. Melt 2-4 tbsps of butter in a skillet set a medium heat.
4. Place the liver in the skillet and cook, turning once, until it is brown.
5.  Melt 2-4 tbsps of butter in another skillet and sautee onion slices until browned.
6. Serve the liver with the onions on top.

Ingredients
1-2 lbs sliced buffalo liver
Salt and pepper to taste
Flour for dredging
1 egg beaten
1/4 cup milk
1/2 cup of fine dry bread crumbs
8 strips of bacon
 
Directions
1. If bison liver is not already in sliced portions, cut in 1/2 inch slices while still partially frozen.
2. Grease shallow baking dish with a cooking spray or butter.
3. Salt and pepper the liver slices then dredge lightly with flour.
4. Whip the egg with the milk and dip floured slices in mixture, then in the bread crumbs.
5. Lay liver close together in pan and cover with bacon.
6. Bake in 350ºF. oven until bacon is crisp and brown, about 30 minutes.

Ingredients
1 1/2 pounds buffalo flank steak, cut in half crosswise
2 28-ounce can diced tomatoes
1 large onion, cut into wedges
1 1/2 teaspoons chili powder
kosher salt and black pepper
1 cup long-grain white rice
1/2 ripe mango, peeled, pitted, and cut into bite-size pieces
1/4 cup fresh cilantro leaves

Directions
1. Place the bison steak in a large saucepan. Add the tomatoes, onion, chili powder, ½ teaspoon salt, and ¼ teaspoon pepper. Simmer, covered, until fork-tender, about 2 hours.
2. Twenty-five minutes before serving, cook the rice according to the package directions.
3. Using two forks, shred the buffalo meat and mix it into the cooking liquid. Serve with the rice and top with the mango and cilantro.

Ingredients

2 lb. Buffalo Stew Meat
2 cloves of garlic, finely chopped
1 1/2 tsp. salt
1/4 tsp. pepper
1/2 cup unsifted flour OR 1/4 cup cornstarch
3/4 cup red cooking wine and 2 cups of water OR
1/2 cup red wine vinegar and 2 1/2 cups water
cooked noodles, rice, or whole wheat*
2 cups finely chopped onion
2 bay leaves
1 can (6 oz.) tomato paste

Directions

Place buffalo meat, onion, garlic, and bay leaves in shallow baking pan; sprinkle salt and pepper. Bake uncovered in a hot oven (425 deg. F) for 10 minutes, reduce heat to slow (300 deg. F), and continue baking for about 30 minutes longer until juices are released from meat.

Make sauce of flour or cornstarch, red cooking wine, water, and tomato paste. Cook until smooth. Pour over meat, cover, and bake in slow oven (300 deg. F) for about 1 to 1 1/2 hours or until meat is very tender but not dry.

Serve hot over noodles, rice, or whole wheat. Makes six servings.

You can also cook in a crockpot for 8-10 hours on low or 4-6 hours on high. Mix all ingredients and place in the crockpot.

* Try substituting potatoes and carrots.