Posts Tagged ‘bison meat’

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.

 Ingredients

• 1 tablespoon olive oil
• 1 large onion, thinly sliced
• kosher salt and black pepper
• 1 bell pepper, thinly sliced
• 1 bunch spinach, thick stems removed (about 4 cups)
• 1 pound  buffalo sliders (8 patties)
• 8 small rolls, split

 Directions

1. Heat broiler. Heat the oil in a large skillet over medium heat. Add the onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until the onion begins to soften, 5 to 6 minutes. Add the bell pepper and cook, stirring occasionally, until softened, 5 to 6 minutes. Add the spinach and cook, tossing, until the spinach is just wilted, 1 to 2 minutes.
2. Meanwhile, place the buffalo patties on a broiler proof rimmed baking sheet and broil until cooked through, 4 to 5 minutes per side.
3. Form sandwiches with the rolls, buffalo sliders, and vegetable mixture.

Ingredients

2 racks – about 4 lbs.  Bison buffalo ribs
Salt, pepper and garlic powder to taste
Season with Merlot Barbecue Sauce -see preparation below.

Place bison ribs meat side up on a roasting rack in a pan. Season to taste with salt, pepper, and garlic powder. Roast in preheated 375 degree F oven for 30 minutes. Reduce heat to 325 degree F and roast additional 30 minutes. Roast an additional 30 minutes at 325 degree F basting buffalo ribs generously every 10 minutes.

Merlot Barbecue Sauce:
 1/3 cup ketchup
2 tsp. chili powder
1/4 cup brown sugar, packed
2 tsp. dry mustard
2 T. Merlot
1 tsp. ground mace or nutmeg
2 T. Worcestershire sauce
1/2 tsp. of salt
1 tbsp. cider vinegar
1/2 tsp. red pepper sauce

In small bowl, combine all ingredients. (Makes about 1 1/4 cups.) Cut between buffalo ribs and serve.