All Bison Recipes

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Bison Roast

Hump ,Chuck Sirloin Tip and Osso Bucco Shank Roast

Ingredients:

  • 3–4 garlic cloves
  • 1 onion, chopped
  • Salt and pepper
  • Water or bison broth
  • Optional: parsley, rosemary, thyme, bay leaves
  • Potatoes
  • Carrots

Instructions:

  1. Prepare the Crock Pot:
    • Place the thawed bison roast in a crock pot.
    • Add garlic cloves, chopped onion, and any additional seasonings such as parsley, rosemary, thyme, or bay leaves.
  2. Add Liquid:
    • Pour water or bison broth into the crock pot, ensuring the roast is well-covered.
  3. Cook:
    • Cook on low for 8–10 hours.
    • If adding potatoes and carrots, place them in the crock pot during the last 3–4 hours of cooking.
  4. Serve:
    • For best results, let the roast sit in the hot liquid for a few minutes before serving to keep it moist and tender.

Enjoy your hearty and flavorful bison roast!




 

Smoked Bison Meatloaf

Ingredients:

  • 1 lb. ground bison
  • 2 tablespoons chopped onion
  • 1-2 tablespoons chopped peppers (any variety)
  • 1 tablespoon chopped cilantro
  • 1 cheese stick (approximately 4 inches long)
  • Salt, pepper, and garlic powder 

Instructions:

  1. Prepare the Meatloaf Roll:
    • Lay out a large piece of plastic wrap or wax paper.
    • Place the ground bison on the paper and carefully flatten it into a rectangle, about 6x8 inches.
    • Sprinkle the meat with salt, pepper, garlic powder, or your preferred seasonings.
    • Spread the chopped onion, peppers, and cilantro in a line down the center of the rectangle.
    • Lay the cheese stick on top of the vegetables.
    • Using the plastic wrap or wax paper to help, carefully roll the meat into a log, enclosing the vegetables and cheese. Make sure the edges are sealed.
    • Refrigerate the roll until ready to smoke.
  2. Smoking the Meatloaf:
    • Preheat your smoker to 250°F.
    • Unwrap the meatloaf and place it directly on the smoker grate. Smoke for 30 minutes.
    • Increase the heat to 300-320°F and smoke for an additional 15 minutes.
    • Flip the meatloaf carefully and smoke for another 15 minutes, or until the internal temperature reaches 160°F or your desired doneness.
  3. Finish and Serve:
    • Remove the meatloaf from the smoker and brush with your favorite barbecue sauce.
    • Let it rest for a few minutes before serving.
    • Enjoy your smoky, cheesy bison meatloaf!

 

 

 

 

Smoked or Grilled Bison Flank, Flat Iron, Skirt, or Bavette Steak

Ingredients:

  • Bison flank, flat iron, skirt, or bavette steak
  • Salt, to taste

Instructions:

  1. Prep the Steak:
    • Liberally salt both sides of the steak and let it sit at room temperature for 15–20 minutes.
  2. Preheat:
    • Preheat your smoker or grill to 350–400°F.
  3. Cook the Steak:
    • Place the steak directly over the heat source and cook for 2–3 minutes per side, or until the internal temperature reaches 125–135°F (medium-rare to medium).
  4. Rest the Steak:
    • Remove the steak from the heat and let it rest on a cutting board for 5 minutes to allow the juices to redistribute.
  5. Serve:
    • Slice the steak thinly against the grain for maximum tenderness.
    • Enjoy!






 

Pan-Fried Bison Flank, Flat Iron, Skirt, or Bavette Steak

Ingredients:

  • Bison flank, flat iron, skirt, or bavette steak
  • Salt, to taste
  • 1–2 tablespoons oil (high smoke point, such as grape seed oil)

Instructions:

  1. Prep the Steak:
    • Liberally salt both sides of the steak and let it sit at room temperature for 15–20 minutes.
  2. Preheat the Skillet:
    • Heat a cast iron skillet over medium-high heat until it is very hot.
    • Add 1–2 tablespoons of oil to the pan and swirl to coat evenly.
  3. Cook the Steak:
    • Place the steak in the skillet and sear for 2–3 minutes on the first side without moving it.
    • Flip the steak and sear for an additional 2–3 minutes, or until the internal temperature reaches 125–135°F (medium-rare to medium).
  4. Rest the Steak:
    • Remove the steak from the skillet and place it on a cutting board.
    • Let it rest for 5 minutes to allow the juices to redistribute.
  5. Serve:
    • Slice the steak thinly against the grain for optimal tenderness.
    • Enjoy!







Smoked Brisket

Ingredients:

  • 1 whole brisket (thawed)
  • 1/4 cup salt per 1 quart water (for brine)

Instructions:

  1. Prepare the Brisket:
    • Thaw the brisket completely if frozen.
    • Prepare a salt brine by mixing 1/4 cup salt per 1 quart of water. Submerge the brisket in the brine and refrigerate overnight.
  2. Preheat the Smoker:
    • Preheat your smoker to 225°F.
  3. Smoke the Brisket:
    • Remove the brisket from the brine.
    • Place the brisket on the smoker and smoke for 4–5 hours.
  4. Prepare the Oven:
    • Preheat your oven to 225°F.
  5. Wrap and Bake:
    • Remove the brisket from the smoker and tightly wrap it in aluminum foil, ensuring all juices are sealed inside.
    • Place the wrapped brisket in the oven and cook for an additional 4–5 hours.
  6. Rest the Brisket:
    • Remove the brisket from the oven and let it rest, still wrapped, for 20–30 minutes to allow the juices to redistribute.
  7. Serve:
    • Unwrap the brisket and slice it thinly against the grain for maximum tenderness.
    • Enjoy your perfectly smoked and tender brisket!



 

 

Smoked Short Ribs.

Ingredients:

  • 1 pack short ribs (thawed)
  • 1/4 cup salt per 1 quart water (for brine)

Instructions:

  1. Prepare the Short Ribs:
    • Thaw the short ribs completely if frozen.
    • Remove silver skin on bone side.
    • Rinse under cold running water to remove any missed bone shavings.
    • Prepare a salt brine by mixing 1/4 cup salt per 1 quart of water. Submerge the short ribs in the brine and refrigerate overnight.
  2. Preheat the Smoker:
    • Preheat your smoker to 225°F.
  3. Smoke the Short Ribs:
    • Remove the short ribs from the brine.
    • Place the short ribs on the smoker and smoke for 4–5 hours.
  4. Prepare the Oven:
    • Preheat your oven to 225°F.
  5. Wrap and Bake:
    • Remove the short ribs from the smoker and tightly wrap it in aluminum foil, ensuring all juices are sealed inside.
    • Place the wrapped short ribs in the oven and cook for an additional 4–5 hours.
  6. Rest the Short Ribs:
    • Remove the short ribs from the oven and let it rest, still wrapped, for 20–30 minutes to allow the juices to redistribute.
  7. Serve:
    • Unwrap the short ribs.
    • Enjoy your perfectly smoked and tender short ribs!

 

 

 

 

Bison Liver with Onions

Ingredients:

  • 1 pound bison liver, sliced
  • ¾ cup milk (or as needed)
  • 2 tablespoons butter, divided (1 tablespoon + 1 tablespoon)
  • 1 large Vidalia onion, sliced into rings
  • 1 cup all-purpose flour (or as needed)
  • Salt and pepper, to taste

Instructions:

  1. Prepare the Liver:
    1. Rinse bison liver slices gently under cold water and pat dry with paper towels.
    2. Place liver slices in a shallow dish and pour enough milk to cover the liver. Let it soak while you prepare the onions. (Soaking helps remove any bitterness.)
  2. Cook the Onions:
    1. Melt 1 tablespoon of butter in a large skillet over medium heat.
    2. Add the onion rings and cook, stirring occasionally, until tender and soft, about 3–5 minutes.
    3. Transfer the cooked onions to a bowl and set aside.
  3. Coat the Liver:
    1. Place the flour on a plate and season with salt and pepper.
    2. Drain the milk from the liver slices and coat each slice in the flour mixture.
  4. Fry the Liver:
    1. Melt the remaining 1 tablespoon of butter in the same skillet and increase the heat to medium-high.
    2. Fry the coated liver slices for about 3–4 minutes on each side, or until lightly browned.
  5. Finish Cooking:
    1. Return the cooked onions to the skillet and reduce the heat to medium.
    2. Continue cooking until the onions are heated through and the liver is slightly pink inside, or longer if you prefer the liver cooked more. Over cooking will cause it to become tougher. 
  6. Serve:
    1. Serve the bison liver with onions, and enjoy!