Kerry’s Pulled Bison BBQ

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.

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.

Grilled Lemon Basil Bison Tri-Tip

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.

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

BAKED STUFFED BISON HEART

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.

BISON TONGUE & TOMATO GRAVY

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!

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.

BISON STEW

Ingredients:

1 pound Wild T Bison Farm Stew Meat, rinsed and patted dry

2 tablespoons olive oil

1/2 teaspoon salt

1/2 tablespoon coarse black pepper

1 tablespoon dried thyme leaves

1/2 tablespoon fresh rosemary, finely diced

1 tablespoons fresh garlic, diced

1 medium onion, diced

1/2 cup fresh mushrooms, sliced

2 stalks celery, sliced

3 carrots, peeled, halved and sliced

1/2 cup dry sherry

1 1/2 cups red wine

2 cups buffalo stock or organic beef stock

3 potatoes, unpeeled, parboiled whole and cubed

1 to 2 tablespoons arrow root or corn starch

2 tablespoons fresh parsley, chopped

Preparation:

  1. Heat 1 tablespoon oil in heavy large pot over medium high heat.
  2. Add half of stew meat, and sauté until meat is browned.
  3. Remove browned stew meat from pan, set aside. Add remaining tablespoon of oil to pan and brown as above.
  4. Add first batch of browned stew meat back to pan, along with dried seasoning, garlic and onion. Sauté for an additional 5 minutes.
  5. Add mushrooms and stir to incorporate. Cook for 3 minutes.
  6. Add sherry, and 2 cups of the red wine. Stir to incorporate. Bring to a boil, cover, reduce heat to low and simmer for ½ hour.
  7. Uncover and bring heat up to medium high. Add stock, celery and carrots, stir in to incorporate and bring to full heat.
  8. Reduce heat back to low, cover and let simmer for an additional ½ hour.
  9. Uncover and add potatoes. Bring to a boil and cook for 10 minutes.
  10. Mix thickening agent with remaining 1 cup wine, and whisk into stew. Bring to a full boil.
  11. Reduce heat, add parsley, and season to taste.  ENJOY!

BISON SHORT RIBS

5 Ibs bison short ribs
1 1/2 cups ketchup
1 1/2 cups vinegar
1/2 cup dark corn syrup
3 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon Louisiana hot sauce

Heat all ingredients (except ribs) in a saucepan over high heat until boiling. Reduce heat, simmer 30-40 minutes, until sauce is thick. Coat ribs front and back with sauce reserving a small amount of sauce. Wrap ribs tightly in foil and bake covered in oven at 275º F for 3 to 4 hours. Remove ribs from foil, smother with more sauce and finish on grill for 2-3 minutes on each side.

BISON POT ROAST

3 lb. Bison roast
2 Tbs cooking oil
1 bay leaf
1 tsp salt
6 peppercorns
4 carrots, sliced
6 Spanish onions
6 potatoes, peeled & quartered
1 stalk celery, chopped
1 cup apple juice
1 cup water
1/2 tsp pepper
1 tbs cornstarch

Pre-heat oven to 275º F Heat oil in Dutch oven over medium heat. Add bison roast and brown well on all sides. Add onions, carrots, celery, bay leak salt, pepper, apple juice and water. Cover and place in preheated oven for 1 hour. Remove from oven, add potatoes. Cover and return to oven for 1 hour or until potatoes are fork tender. Thicken gravy with cornstarch.