Ingredients
25 garlic cloves, peeled
1/8 teaspoon crushed red pepper flakes
1/2–1 cup extra-virgin olive oil
4 buffalo ribeye steaks
Sea salt
Ground black pepper

Directions
1. In a small saucepan over low heat, combine the garlic and red pepper flakes with 1/2 to 1 cup of oil, making sure you have enough oil to cover the garlic cloves. Cook at a low simmer until the garlic starts to brown, about 20 minutes. Remove the pan from the heat and allow the garlic to cool in the oil. The garlic will continue to soften and brown until the oil cools. Set aside.

2. Pour 1/4 cup of the garlic oil onto a sheet pan. Dredge the steaks through the oil, coating both sides. Season evenly with salt and pepper. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.

3. Prepare the grill for direct cooking over medium heat.

4. Brush the cooking grates clean. Grill the buffalo steaks over indirect medium heat, with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes.

5. Serve the bison steaks warm, topped with a generous sprinkling of salt and some garlic. Spoon some of the garlic oil over the steaks, if desired.

Ingredients
1/2 cup soy sauce
1/4 cup light brown sugar
1 clove garlic, thickly sliced
1 1/2 pounds bison flank steak (London broil)
1 1/2 cups white rice
1/2 teaspoon black pepper
8 scallions, ends trimmed
1 tablespoon sesame seeds

Directions
1. In a large skillet, stir together the soy sauce, sugar, and garlic until the sugar dissolves. Rinse the meat, pat dry with a paper towel, and place in the skillet, turning to coat. Let marinate for 20 minutes, turning once more.
2. Meanwhile, cook the rice according to the package directions.
3. Adjust rack to upper third of oven and turn on broiler. Transfer bison meat to a foil-lined rimmed baking sheet, reserving the marinade in the skillet. Sprinkle the bison meat with the pepper and broil, about 5 minutes per side for medium-rare.
4. Transfer the buffalo meat to a cutting board. Let sit for 5 minutes before slicing thinly.
5. Meanwhile, place the skillet over medium-high heat and bring to a boil. Add the scallions, reduce heat to medium, and cook for 2 minutes.
6. Divide the rice among 4 plates, arrange the buffalo meat on top, spoon the scallions and sauce over it, and sprinkle with the sesame seeds.

Ingredients
1 tablespoon olive oil
2 carrots, chopped
1 onion, chopped
1 poblano or bell pepper, chopped
1/2 pound ground bison
2 tablespoons tomato paste
2 15-ounce cans black beans, rinsed
1 tablespoon chili powder
kosher salt and black pepper
1/2 cup corn kernels (from 1 ear, or frozen and thawed)
1/2 cup grated Cheddar (2 ounces)
2 scallions, sliced

Directions
1. Heat the oil in a large saucepan over medium-high heat. Add the carrots, onion, and poblano and cook, stirring, for 3 minutes.
2. Add the bison and cook, breaking it up with a spoon, until no longer pink, 3 to 5 minutes.
3. Add the tomato paste and cook, stirring, until it is slightly darkened, 1 minute.
4. Stir in the beans, chili powder, 3 cups water, ½ teaspoon salt, and ¼ teaspoon pepper.
5. Simmer over medium heat until the vegetables are tender, 8 to 10 minutes. Stir in the corn.
6. Divide the chili among bowls and top with the Cheddar and scallions.

Use a 4-6 lb. roast
1. Insert 4-5 half-cloves of garlic in various places inside the roast. (A paring knife works great).
2. Liberally sprinkle all surfaces with Lowry’s seasoning salt, freshly ground black pepper and garlic POWDER (not garlic salt).

Prepare the BBQ as follows:
1. Underneath the grill on top of the coals, lava rocks or tile place a metal cake pan that is larger than the roast and fill approximately 2/3 full of water. This will stop any flaring of the roast and drippings and also prevents the roast from any drying out.
2. Start BBQ only on the OPPOSITE side from where you are cooking the roast. Start on HIGH heat and after searing the roast, turn heat down to LOW to MEDIUM.
3. During cooking, set the roast on end and turn 1/4 turn EVERY 15 MINUTES, doing the ends of the roast last. Generally, cooking time is 1/2 hour per pound.
4. It is preferable to use a meat thermometer to determine how well done you like the meat.

Recipe from the Bison Producers of Alberta Canada

Ingredients
2 pounds ground bison meat
3/4 cup fresh bread crumbs
1/2 cup minced onion
2 eggs, beaten
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper
3 cups shredded Cheddar cheese

Directions
1. Preheat oven to 350 degrees F.
2. In a large bowl, combine the buffalo meat, bread crumbs, onion, eggs, salt and pepper, and mix well. Pat out meat mixture into a 14×18 inch rectangle on a piece of wax paper. Spread cheese over the bison meat, leaving a 3/4 inch border around the edges. Roll up jelly roll fashion to enclose the filling and form a pinwheel loaf. Press beef in on both ends to enclose the cheese. Place in a 10×15 inch baking dish.
3. Bake in the preheated oven 1 hour, or until internal temperature reaches 160 degrees F.

Makes 8 servings.

Ingredients

1 1/2 pounds ground buffalo meat
1 tablespoon Worcestershire sauce
3/4 teaspoon garlic salt
1 teaspoon black pepper
4 slices American cheese
4 hamburger buns, split

Directions

1. Combine ground buffalo meat, Worcestershire sauce, garlic salt, and pepper in a large bowl; mix well. Form 8, thin patties from the buffalo meat. Each patty should be slightly larger than a slice of cheese.

2. Cut each slice of American cheese into 4 equal pieces; stack the pieces. Sandwich one stack of cheese between 2 ground bison patties. Tightly pinch edges together tightly seal the cheese within the buffalo meat. Repeat with the remaining cheese and patties.

3. Preheat a cast-iron or other heavy bottomed skillet over medium heat. Cook buffalo burgers until well browned, about 4 minutes. It is common for burgers to puff up due to steam from the melting cheese. Turn burgers and prick the top of each to allow steam to escape; cook until browned on the outside and no longer pink on the inside; about 4 minutes. Serve on hamburger buns.

This marinade will produce the most tender and not to mention the best tasting bison steak. It’s enough for up to four steaks about 1-1/2-inches thick–just remember to bring the steaks to almost room temperature before grilling. This will relax the meat fibers, making for a more tender, juicy steak.

The amounts may be doubled but keep the garlic the same.  Do not add any salt to the marinade and do not salt the meat until ready to grill. This marinade may be used for any cut of steaks.

Ingredients

2 tablespoons chopped fresh garlic (6 large cloves)
2 tablespoons Worcestershire sauce
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
2 tablespoons soy sauce
1/3 cup oil (can use sunflower, olive, or vegetable oil)
1/2 teaspoon fresh ground black pepper (or to taste)

Directions

1. Mix all the marinade ingredients together in a bowl.
2. Pour over steaks.
3. Cover tightly and place the steaks in the refrigerator for minimum 4 hours or (even better) for 24 hours.
4. Remove the steaks from the fridge.
5. Bring the steaks up to almost room temperature before grilling.
6. Season steaks with steak seasoning or seasoning of choice, if desired.
7. Grill for 6-12 minutes turning 3-4 times or until desired doneness.
8. Before serving let the steak rest for 5 to 10 minutes after removal from grill. This gives it time to reabsorb moisture.