Osso Buco
By Chef Manfred E. Roehr

Ingredients:

Six 2-inch meaty bison shanks (about 6lbs)
2 tablespoons extra-virgin olive oil
4 tablespoons (2oz) unsalted butter
4 medium tomatoes; peeled, cored, seeded, and chopped
1 medium onion; minced
1 rib celery; minced
1 large carrot; minced
4oz oyster mushrooms; chopped
Sea salt and freshly ground pepper to taste
½ cup minced fresh parsley
3 to 4 cups of beef stock

Directions:
1. In a large deep skillet, heat the butter and olive oil until hot. Add the bison to the skillet and brown over moderate heat until brown on all sides (about 10 minutes). Transfer to a platter and season with salt and pepper. Set aside.
2. Add onion, celery, and carrot to skillet, and cook until softened but not browned for about 5 minutes. Deglaze with about ½ cup of the stock, using a metal spatula to scrape up any bits in your pan. Cook until most of the liquid has evaporated. This will help build the flavor base of the sauce.
3. Return the bison to the skillet. Add the tomatoes, mushrooms, and enough stock to almost immerse the bison. Cover the skillet and simmer for about 1 hour and 45 minutes, or until the meat is almost falling off the bone. Simmer gently and keep the heat as low as you can. Keep watching the skillet and add more stock if needed.
4. Serve the bison shanks on hot platters and garnish the platters with fresh chopped parsley 5 minutes before serving, allowing its aroma to penetrate the tender bison shanks.
5. You can serve the bison with risotto or your own choice of starch. Enjoy Chef Manfred E. Roehr’s cooking!

5-6 lbs. Bison (I generally use 2 large arm shoulder roasts)

Place bison in Dutch oven and add enough water to almost cover the meat. Cover tightly and cook at 250 degrees F. for 8-10 hours until meat is tender and falls apart. Drain off the liquid, which can be saved for soup, etc.. Pull the meat apart to your liking. Place the pulled bison and sauce in a large pot and mix thoroughly, reheat at low temperature until hot. Enjoy!

BBQ Sauce

2 cups of ketchup
2 tbsp of Worcestershire sauce
¼ cup of honey
¼ cup of cider vinegar
3 tbsp Gulden’s mustard
¼ cup of dark molasses
¼ cup of Emeril’s kicked up Bam-B-Q sauce

Mix all ingredients and pour over meat.
Serving Suggestion:

Serve on warm, toasted deli rolls.

Makes 16 Tacos

1 lb. ground Bison
2 tbsp. onion, grated
1 ½ tsp. salt
salad oil
1 cup cheddar cheese, shredded
2 cups finely chopped lettuce

Taco Sauce:

1/2 clove garlic, minced
1/2 tsp. Worcestershire Sauce
1 tsp. chili powder
16 canned or frozen tortillas or taco shells
1/2 cup chopped onion
1 cup finely cut fresh tomato

Mix together meat, garlic, grated onion, Worcestershire sauce, salt and chili powder, brown in skillet in small amount of oil. Mixture should be moist, keep hot. Pour oil about l/4 “deep in skillet and heat. Fry tortillas quickly, one at a time. Fry on one side a few minutes, just until it starts to puff in center, but not to a crisp. Turn to other side and fold into a half moon shape, making a pocket for filling. Hold the top side of tortilla down with a spatula or wooden spoon and fry until crisp on one side, doing the same with the other side. Drain shells. Stack shells, open side up in a baking pan and keep hot in a warm oven. If using taco shells, prepare according to package directions. When tortillas or taco shells are ready, fill each with 1-2 tbsp, hot ground bison mixture. Top meat mixture in each shell with cheese, chopped onion, shredded lettuce and tomato. Spoon about 2 tsp. taco sauce on each.

Taco Sauce:

Heat together 1 cup tomato juice, 3 tbsp. catsup, 1/8 tsp. Tabasco sauce and 1/2 tsp. Worcestershire sauce.

Permission for this recipe courtesy of the National Buffalo Foundation and is published in Buffalo is Heart Healthy.

1 bison Tri-Tip
1 T. lemon zest
1 ½ t. ground cumin
1 t. Kosher salt
1 t. pepper

Fresh Basil Marinade

1 cup Bison broth (beef broth could be substituted)
2 T. Balsamic vinegar
2 T. Olive Oil
2 T. minced fresh Lemon Basil (other fresh basil could be substituted)
1 T. Dijon style mustard
1 t. Sea salt
1 t. pepper

Directions

Combine marinade ingredients and whisk until well blended. Place meat in Ziploc with marinade. Place in refrigerator overnight.

Prepare medium-hot grill. Remove bison roast from marinade. Reserve marinade for sauce if desired. Pat roast dry with paper towel. Combine lemon zest, salt, pepper and cumin. Sprinkle then rub over entire roast. Place roast on direct fire (turning over once) until internal temperature reaches 130 to 135 degrees (130 will rise to 135 medium rare, while resting and 135 will rise to 140 and so on) let rest for 10 minutes until desired internal temperature has been reached. Slice in ¼ inch slices across the grain.

Sauce

Place reserve marinade in sauce pan. Cook until reduced by half. Add 2 T. butter and ¼ cup cream for a zesty, creamy sauce.

2  Red onions, sliced
Balsamic Vinegar, as needed
Extra Virgin Olive Oil, as needed
2  bulbs Fennel, sliced
1 1/2  lbs. ground bison
2  T. Dijon mustard
1  T. each shallots and garlic, roasted, chopped and combined
1  t. Lea & Perrins Worcestershire sauce
Kosher salt, as needed
Fresh ground black pepper, as needed
6  t. blue cheese or Roquefort

Method (1)  Drizzle red onions with balsamic vinegar and extra virgin olive oil, and grill until tender.  Saute fennel in extra virgin olive oil until tender.  Toss red onions and fennel together; set aside.  (2)  Combine ground bison, Dijon mustard, roasted shallot and garlic, Worcestershire sauce, salt and pepper, and form 6 patties, adding one teaspoon of blue cheese into the center of each patty.  (3)  Grill to order.  Garnish with grilled red onion and fennel.  Serve with rosemary roasted potatoes and coleslaw.  SERVES  6

RECIPE CREDIT:  Executive chef and owner Kathy Cary, Lilly’s, Louisville, Ky., www.lillyslapeche.com and National Bison Association, Wesminister, Colo.,  www.bisoncentral.com

1  BISON HEART
1  TEASPOON SALT
2  CUPS COARSE, SOFT BREAD CRUMBS
1/2  TEASPOON POULTRY SEASONING, IF DESIRED
PEPPER TO SUIT TASTE
1  EGG, BEATEN
3/4  CUP MILK
1/4  CUP CHOPPED CELERY
1  TEASPOON CHOPPED ONION
2  TABLESPOONS MELTED BUTTER

WASH HEART IN WARM WATER AND REMOVE ARTERIES AND VEINS; AGAIN WASH THOROUGHLY INSIDE AND OUT.  DRAIN THOROUGHLY, AND SPRINKLE INSIDE WITH HALF THE SALT.  COMBINE BREADCRUMBS WITH REST OF SALT AND OTHER SEASONINGS, THEN ADD BEATEN EGG MIXED WITH MILK.  ADD REMAINING INGREDIENTS, MIXING LIGHTLY, AND STUFF INTO HEART.  TIE OR SEW UP HEART, PLACE IN BUTTERED CASSEROLE OR DUTCH OVEN THAT CAN BE COVERED, ADD 1/2 CUP WATER.  COVER, AND BAKE IN A MODERATE OVEN (350 F.)  FOR 3 TO 3 1/2 HOURS, OR UNTIL TENDER, ADDING MORE WATER DURING COOKING IF NECESSARY.  MAKE GRAVY FROM LIQUID REMAINING AFTER HEART IS LIFTED OUT.

1 BUFFALO TONGUE, FRESH OR FROZEN
BAY LEAVES
1 ONION, CUBED
1 CAN TOMATO SOUP
2 CUPS WATER, JUICE FROM COOKING TONGUE
1 TABLESPOON VINEGAR
DASH SUGAR
BUTTER

PLACE TONGUE IN PRESSURE COOKER WITH 2 CUPS WATER, A CUBED ONION AND 2-3 BAY LEAVES.  PRESSURE COOK FOR 1 HOUR AT 10 POUNDS PRESSURE.  REMOVE TONGUE, DISCARD BAY LEAVES.  PEEL AND SLICE TONGUE.  MEASURE LIQUID FROM COOKING TONGUE AND ADD WATER TO MAKE 2 CUPS. BROWN SLICED TONGUE IN BUTTER.  ADD ONE CAN OF TOMATO SOUP AND 2 CUPS OF THE COOKING LIQUID, BAY LEAF, 1 T. OR MORE OF VINEGAR AND A DASH OF SUGAR.  (OR USE VINEGAR/JUICE FROM SWEET PICKLES AND OMIT SUGAR.)  GRAVY WILL NOT BE VERY THICK.  SERVE WITH MASHED POTATOES AND YOUR FAVORITE GREEN VEGETABLE.  ENJOY!