Posts Tagged ‘Smoky Hill Bison’

Dressing:
1/4 cup Balsamic vinegar
1 clove garlic, minced
1/3 cup canola oil
1 tbsp.
1 T. sun dried tomatoes
2 t. chili oil
1/2 t. lemon juice, fresh
1/2 t. Worcestershire sauce

12 Butter lettuce leaves
2 T. sesame seeds
4 portions assorted baby greens
4 sprigs fresh mint
4 1/2 oz. Bison buffalo steak
2 tbsp. cilantro, chopped

 Directions

Prepare dressing and set to the side. Slice the bison steak into thin medallions and marinate in the dressing for at least 2 hours. Drain marinade and reserve. Sear the buffalo steak medallions very briefly if you prefer the buffalo meat partially cooked and chill for 2-3 minutes.

Arrange butter leaves on plates. Top the butter leaves with the baby greens and lay the bison steak medallions on top of the greens. Drizzle with the reserved dressing. Sprinkle with toasted sesame seeds and chopped cilantro. Garnish with sprig of mint.

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 lbs. of Smoky Hill Bison buffalo shanks

1 cup seasoned flour (see note below)

3 tablespoons olive oil

4 cups chicken stock, plus more if needed

2/3 cup white wine

1/4 cup chopped fresh parsley

2 tablespoons chopped fresh sage

1 sprig fresh rosemary

8 medium garlic cloves, crushed and peeled

Directions

Preheat the oven to 350 degrees F. Dredge the shanks in the seasoned flour. Heat the olive oil in a large heavy skillet over medium-high heat. Add the shanks and brown on all sides. Transfer them to a large casserole dish.

Add the stock, wine, parsley, sage, rosemary, and garlic to the casserole. Bake for 2 hours. Reduce the heat to 300 degrees F and bake, basting the shanks occasionally to keep them tender and moist, and adding more stock if necessary, until the meat is tender and falling from the bone, 4 to 6 hours longer.

Note: To make seasoned flour, combine 1 cup quick-mixing flour with 1 teaspoon each garlic salt, dried oregano, dried thyme, dried basil, and freshly ground black pepper.

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.