Archive for the ‘Bison Burger’ Category

Shepherd’s Pie (Bison)

2 lbs ground bison
Olive oil
1 c onion diced
1 c carrots diced
1/4 c tiny frozen peas
1 c celery diced
1 1/2 c corn fresh or frozen
2 cloves garlic minced
salt and pepper to taste
1/2 t nutmeg
16 oz. bison or beef stock
1 bottle of Guinness draught stout
1 T Worcestershire sauce
4 T butter mixed with
4 T flour
2 lbs potatoes cooked and mashed
butter

Cook the ground bison in frying pan with olive oil until brown. Add onion, carrots, celery, peas, garlic, salt, pepper and nutmeg. Lower heat and cook for 10 minutes or until vegetables are wilted. Add bison or beef stock and Guinness, bring to a boil. Stir in enough of the butter/flour roux to make a thick gravy to bind the filling. Pour into a large shallow baking pan and cool. The filling should be about 1 1/2 inches deep.

Cover the meat mixture in the pan with the corn and then top with the hot mashed potatoes evenly, brush the surface with the butter. Bake at 325 F for 35-40 minutes.

Bison Tacos

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.

Bison Blue Cheese Burgers

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

HEARTY BISON GOULASH

2 LBS. GROUND WILD T BISON BURGER
3 TBS OLIVE OIL
2 LG. YELLOW ONIONS. CHOPPED
4 CLOVES FRESH CHOPPED GARLIC
3 CUPS WATER
1- 29 OZ. CAN TOMATO SAUCE
3 1/2 CUPS GARDEN FRESH TOMATOES DICED
2 TBS ITALIAN SEASONING
3 BAY LEAVES
3 TBS SOY SAUCE
1 TBS SEA SALT
1 TSP FRESHLY GROUND PEPPER
2 CUPS ELBOW MACARONI

DIRECTIONS
IN A LARGE POT, SAUTE THE GROUND BISON MEAT IN THE OLIVE OIL OVER MEDIUM HEAT JUST UNTIL DONE. BREAK THE MEAT UP SOMEWHAT LEAVING A FEW NICE CHUNKS. ADD THE ONIONS AND GARLIC TO THE POT AND COOK UNTIL THEY ARE TENDER. ADD THE WATER, TOMATO SAUCE, DICED TOMATOES, ITALIAN SEASONING, SOY SAUCE, BAY LEAVES, SALT AND PEPPER. STIR INGREDIENTS WELL AND COVER WITH A LID. COOK FOR 15 – 20 MINUTES AND REMOVE THE LID AND STIR THE UNCOOKED ELBOW MACARONI AND RETURN THE LID. REDUCE THE HEAT TO A SIMMER AND COOK FOR ANOTHER 25 – 30 MINUTES. TAKE OUT THE BAY LEAVES. SERVE WITH FRESHLY GRATED PARMESAN CHEESE AND A DOLLOP OF SOUR CREAM. GREAT SERVED WITH HOT CRUSTY ROLLS AND YOUR FAVORITE TOSSED SALAD.