Cooking Bison Meat

Bison has less fat than beef so it must be cooked over lower heat. Remember "low 'n slow". Over-cooked buffalo meat will bring you the same results of other over-cooked meats -- something resembling roofing shingles. Buffalo meat is best done medium to rare. Grilling the burgers & steaks is ideal. A roast done in a pressure cooker or crock pot is delicious. With buffalo, what you see is what you get. There is little shrinkage due to fat. Bison rivals the finest beef available. Once you've tried it, you'll come back for more

Appetizer Bison Meatballs
Bison Pasta Pie
Buffaloaf (Bison Meatloaf)
Porcupine Bison
Triple Bean Buffalo Chili
Bison Kebobs
Bison Lasagna
Buffalo Barley Stew
Bison Stuffing
Tips On Preparing Your Bison (Buffalo) Meat

Lean Party Turnovers
Ingredients:
1 C margarine
1 C small curd cottage cheese
2 C flour
1/2 lb. Ground Bison
1/2 tsp. salt
1/3 C diced onion
1/4 C diced mushrooms
1/4 tsp. dill weed
1/8 tsp. black pepper
3 T sour cream
1 beaten egg white

Directions for dough: Beat butter and cottage cheese together until well blended and creamy. Add flour and beat until thoroughly combined. (Can be used immediately or stored up to 5 days in the refrigerator). Filling: Brown Bison on low heat. Add salt and onion. Cook until onion is limp. Stir in mushrooms, dill weed, pepper, and sour cream. Blend well and set aside. On floured pastry clothe or board, roll out 1/2 of the dough. Roll to a rectangle, 1/8-inch thick. Cut dough into 2-inch squares. Spoon 1/4 tsp. of filling onto one corner of each square, bring the opposite corner over top and use a fork to press the open edges closed. Be sure they are sealed. Glaze with a light brushing of beaten egg white if desired. Do same procedure with other half of the dough. Bake turnovers on ungreased baking sheet 1 inch apart at 350 °F for 15-18 minutes until lightly browned. Serve warm or cool completely, wrap in airtight container and freeze. To reheat, bake frozen pastries uncovered at 350°F for 10 minutes. Makes about 80 pastries.

Ann Darrow, Cedarrows Farms III, LP

Calico Beans
Ingredients:
1-16 oz. can pork and beans
1-16 oz. can kidney beans
1-16 oz. can butter beans
1 lb. Bison Hot Dogs cut into pieces or 1 lb. Ground Bison
1/4-1/2 lb. bacon cut into pieces
1 onion, diced
1/2 C brown sugar
1/2 C ketchup or barbecue sauce
2 tsp. vinegar
1/2 tsp. salt (optional)

Directions:
Drain beans, save liquid. Brown Bison, bacon, and onion over medium heat. Combine beans and meat and place in 9 X 12 pan or casserole to fit. Combine remaining ingredients in a saucepan and add reserved liquid if it seems dry. Pour over bean mixture and bake at 350°F for 1 hour.

Ann Darrow, Cedarrows Farms III, LP

Bison Stuffed Peppers
Remove tops and seeds from 7-8 green peppers

Mix together:

1 lb. Ground Bison
1/2 C Minute Rice
1 1/4 tsp. each salt and pepper
1 egg
1/4 C milk
1 onion, chopped
1 tsp. of your favorite blend of herbs (basil, marjoram, thyme, parsley, oregano, etc.)

Directions:
Stuff peppers with mixture. Place in a covered pan or dish. Pour tomato or spaghetti sauce around them. Bake at 350°F for 1 hour or until meat mixture is cooked.

Bison Stuffed Pepper Soup
Ingredients:
1 pound ground bison
½ cup chopped green peppers
¼ cup chopped onion
1 egg
3-4 Tablespoons bread crumbs

Directions:
Mix above ingredients together. Brown in a skillet until meat is brown.

Transfer to a 6-quart pan and add 1 one quart can tomato juice, 1 cup rice, and 1 cup chicken broth. Simmer about 1 hour to blend flavors and cook vegetables.

I created this soup with leftover meat and the green pepper that is cut off when making stuffed peppers.  Any leftover juices from the stuffed peppers can be added into the pot of soup as well.  If you have any leftover stuffed peppers, you can use a fork to chop them up and add to the tomato juice and chicken broth.  Additional rice can be added if desired.  Since I discovered this soup, my 3 children beg me to make stuffed peppers (not one of them likes the peppers, they just want the soup!)

Mickey Koman
Wooden Nickel Buffalo Farm, Edinboro PA

Bison Stew
Ingredients:
2 lb. cubed Bison Stew Meat
3 medium potatoes, peeled
6 carrots, peeled and sliced
1 8 oz. can peeled tomatoes
2 6 oz. cans tomato sauce
2 Tbs. cooking oil
2 onions, chopped
½ tsp. pepper
2 tsp. salt
½ C. water

Directions:
Brown meat in small amount of oil in large kettle or Dutch oven, then add onions and cook until golden.  Add tomato sauce, carrots, peeled tomatoes, seasonings and cover.  Cook 1 hour over very low heat.  Add potatoes and ½ cup water, if needed.  Cover and cook ½ hour over very low heat.

For variation: transfer mixture to a baking dish and top with rich biscuits.  Place in hot oven at 425-degrees F until biscuits are toasty brown.

Appetizer Bison Meatballs
Ingredients:
2 pounds ground Bison (Buffalo) Meat
2 eggs lightly beaten
1 cup shredded mozzarella cheese
1/2 cup dry bread crumbs
1/4 cup chopped onion
2 Tbls. grated Parmesan cheese
1 Tbls. ketchup
2 tsp. Worcestershire sauce
1 tsp. Italian seasoning
1 tsp. basil
1 tsp. salt (optional)
1/2 tsp. pepper

Directions:
In a bowl, combine above ingredients. Shape into 1-in. meatballs. Place on a rack in a shallow roasting pan and bake at 350  for 10-15 minutes. Remove the meatballs and rack.
Sauce:
2 Cups ketchup
2 Tbls. cornstarch
12 oz. apply jelly
12 oz. currant jelly
Combine ketchup and cornstarch in the roasting pan. Stir in jellies. Add the meatballs. Cover and bake 20-30 minutes. Yield: about 8 dozen.

Bison Pasta Pie
Ingredients:
1 pound ground Bison (Buffalo) Meat
1 chopped onion
1 14 1/2 oz. stewed tomatoes (undrained)
1 15 oz. can tomato sauce
1 tsp. thyme
1 tsp. basil
1/2 tsp. cumin
1/4 tsp. pepper
1 15 oz. can of corn (drained)
1 15 oz. can of black beans or kidney beans
8 oz. (1 cup) sliced black olives
1 cup chopped green pepper
1 lb. drained cooked spaghetti noodles
12 oz. pkg. shredded cheese (cheddar, mozzarella, Monterey jack, hot pepper, whatever is your family's favorite)

Directions:
Brown Bison meat and onion in a large skillet* over medium heat. Add tomatoes, tomato sauce, thyme, basil, cumin, and pepper. Simmer 15-20 minutes uncovered until it thickens slightly. Add drained corn, beans, olives, and green pepper. Simmer another 5 minutes. Lightly grease 2 10" pie plates and arrange 1/2 of spaghetti noodles in the bottom of each plate as a crust. Divide meat sauce into the 2 plates of "crust" and sprinkle 1/2 of the cheese over each. Bake at 375  for 40 minutes. Cut and serve.  Makes 2 10" pies.

*Make sure you use a large enough skillet for the sauce so you don't decorate your stove with it when mixing.

Buffaloaf (Bison Meatloaf)
Ingredients:
1 1/2 pounds ground Bison(Buffalo) Meat
1 egg lightly beaten
1 cup milk
3/4 cup bread crumbs
1 medium chopped onion
1 Tbls. chopped green pepper
1 Tbls. ketchup
1 tsp. salt (optional)
1/2 tsp. pepper
1 tsp. prepared horseradish
1 tsp. sugar
1 tsp. ground allspice
1 tsp. dillweed

Directions:
In a bowl, combine above ingredients.
Press into a greased loaf pan and bake at 350 for 1 hour. Drizzle top of loaf with 1/4 cup ketchup mixed with 2-3 Tbls of water to thin. Bake an additional 15 minutes more or until no pink remains in meat. Feeds 4-6 hungry people.

Porcupine Bison
Ingredients:
1 pound ground bison (buffalo) meat
1/2 cup uncooked instant rice
2 eggs slightly beaten
1 envelope dry onion or vegetable soup mix
1/4 cup finely chopped green pepper (Jalepeño if you like it hot)
1 14 1/2 oz. can stewed tomatoes
12 oz. can or bottle of light beer
2 tsp. chili powder
3 Tbsp. flour

Directions:
Mix together the meat, rice, eggs, dry soup, and pepper. Shape into 8 large balls. In a large skillet, combine tomatoes, beer, and chili powder. Heat to boiling over medium heat. Carefully drop meatballs into hot tomato mixture; cover and simmer or bake for 45-55 minutes. Lift out meatballs and thicken sauce with 3 Tbsp. flour mixed with some cold water. Delicious served with corn bread or muffins. Serves 5-6

Bison Kebobs
Ingredients:
1 lb. bison round roast (or kebob meat) cut into 1 inch pieces
Marinade:
2 Tablespoons olive oil
2 cloves garlic
3 Tablespoons balsamic vinegar
2 teaspoons basil
2 teaspoons bay leaf
1/4 teaspoon black pepper

Directions: Combine marinade ingredients in a food processor or blender until smooth. Pour into a glass container and add 1 lb. bison round roast cut into 1 inch pieces. Cover with plastic wrap and marinate in the refrigerator 4-8 hours. When done, thread meat onto skewers along with onion, green pepper, mushrooms, potatoes, etc. cut into small 1-2 inch pieces. (Hard vegetable such as potatoes and carrots should be par boiled before adding onto skewers.) Cook filled skewers until meat is medium rare over low grill heat. Baste occasionally with left over marinade during the cooking process. Serve over rice. Serves 4-5.

Bison Lasagna
Ingredients:
1lb. Ground Buffalo Meat
1 (15 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1 teaspoon oregano
1 teaspoon salt (optional)
1 teaspoon pepper
1 clove garlic, minced
1 lb. lasagna noodles
16 oz. non-fat cottage cheese, drained
1 egg
1/4 cup parmesan cheese
8-12 oz. low fat shredded Mozzarella cheese                                      

Directions:
Brown Ground Buffalo over medium heat in a covered skillet. Drain off liquid and Add tomato sauce, paste, and spices. Simmer covered for 20-30 minutes.While sauce is cooking, prepare noodles according to package directions. Rinse in cold water. Combine cottage cheese, egg, and parmesan cheese in a blender until smooth. Spray a 9 X 12 baking pan with non-stick spray. Place a layer of noodles in the bottom of the pan. Spoon 1/4 of the meat mixture over the noodles. Spread 1/4 of the blended cottage cheese mixture over the sauce then sprinkle with 1/4 of the Mozzarella cheese. Repeat for 4 layers. Cover with aluminum foil and bake at 350  for 20-30 minutes. (Remove foil and broil for 5 minutes if you desire a browned top layer.) Serves 6-8.        

Buffalo Barley Stew
Ingredients:
1 lb. cubed Bison (Buffalo) Stew Meat
2 Tablespoons flour
2 cloves garlic chopped
1 small onion chopped
1 Tablespoon olive oil
2 cups water
1 bay leaf
1 can (28 ounces) crushed tomatoes
3 potatoes cut into 1 inch cubes
3 carrots cut into 1 inch cubes
1/4 cup barley
optional add ins:
1 turnip cut into 1 inch cubes
1 green pepper cut into pieces
1 zucchini cut into 1 inch cubes

Directions: Over medium high heat, sauté garlic and onion in olive oil until onion is clear. Sprinkle flour over bison meat and toss to coat. Add floured meat to onion and garlic and brown over medium heat. Transfer browned meat, onions, and garlic into a 6 quart pot. Add remaining ingredients and bring to a boil. Reduce heat and simmer 2 1/2 hours until meat is tender. Serve with homemade biscuits or corn bread. Serves 5-7 Approximately 40 mg. cholesterol, 2 grams fat, and 180 calories per serving

Quick Tip:  Cut our buffalo jerky into bite size pieces and add to scrambled eggs for a delicious morning breakfast treat!  Add hot pepper rings to "spice it up."

Bison Stuffing
Ingredients:
1 lb. ground Bison (Buffalo)
1 medium chopped onion
1 medium chopped apple
2 stalks chopped celery
8 cups cubed bread
3 Tbls. fresh chopped sage
1/2 tsp. pepper
2 cups low sodium broth (chicken or beef)

Directions: Brown Bison meat in a skillet over medium heat and place in a large bowl.  Save drippings and saute onion and celery until onion is clear.  Add remaining ingredients and toss well.  Coat a 3-qt. baking dish with non-stick spray and transfer mixture into dish.  Cover and bake at 325 degrees for 1 hour.  Uncover and bake 10 minutes more until dressing is lightly browned.  Yield:  16 3/4 cup servings.  Can be used as stuffing to zip up that tired old Thanksgiving bird!