All Bison Recipes | Miller Bison
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Bison Recipes

Simple, honest recipes built around the finest grass-fed bison. From a quick weeknight steak to a low-and-slow weekend smoke.

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Bison Roast Crock Pot
Bison Roast Crock Pot
Hump, Chuck, Sirloin Tip & Osso Bucco Shank
8-10 hrs Slow Cook
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. 1Place thawed bison roast in crock pot. Add garlic, onion, and seasonings.
  2. 2Pour water or bison broth to well-cover the roast.
  3. 3Cook on low 8-10 hours. Add potatoes and carrots in the last 3-4 hours.
  4. 4Let roast sit in hot liquid a few minutes before serving to keep it moist.
Grilling the Perfect Bison Steak
Grilling the Perfect Bison Steak
Ribeye, NY Strip, T-Bone & More
~10 min Grill
Pro Tip
Bison is naturally lean — avoid overcooking. Medium rare (120-130F) gives you the best flavor and texture.
  1. 1Thaw properly. Place steak in fridge to thaw slowly. Never microwave.
  2. 2Dry brine overnight. Pat dry, salt both sides generously, cover and refrigerate overnight.
  3. 3Bring to room temp. Let steak sit out 15-20 minutes before grilling.
  4. 4Preheat to 400F. A hot grill gives a good sear without overcooking.
  5. 5Grill 4 min per side or until internal temp reaches 120-130F.
  6. 6Rest 5 minutes before slicing to lock in juices.
Pan-Fried Bison Steak
Pan-Fried Bison Steak
Cast Iron Method — Steakhouse Quality at Home
~10 min Stovetop
Ingredients
  • Bison steak (any cut)
  • Salt, to taste
  • 1-2 tbsp avocado oil or tallow
Instructions
  1. 1Thaw slowly in fridge overnight.
  2. 2Dry brine: salt both sides, refrigerate overnight uncovered.
  3. 3Bring to room temp 15-20 minutes before cooking.
  4. 4Heat cast iron over medium-high until very hot. Add oil.
  5. 5Flip every 30-40 seconds. Cook to 120-130F internal.
  6. 6Rest 5 minutes before slicing.
Smoked Brisket
Smoked Brisket
Low & Slow — Worth Every Minute
8-10 hrs Smoke
Ingredients
  • 1 whole brisket (thawed)
  • 1/4 cup salt per 1 quart water (brine)
Instructions
  1. 1Brine overnight: 1/4 cup salt per quart water, submerge brisket, refrigerate.
  2. 2Preheat smoker to 225F.
  3. 3Remove from brine and smoke 4-5 hours.
  4. 4Wrap tightly in foil, transfer to 225F oven for another 4-5 hours.
  5. 5Rest wrapped for 20-30 minutes, slice thin against the grain.
Smoked Short Ribs
Smoked Short Ribs
Fall-off-the-Bone Perfection
8-10 hrs Smoke
Ingredients
  • 1 pack short ribs (thawed)
  • 1/4 cup salt per 1 quart water (brine)
Instructions
  1. 1Remove silver skin from bone side. Rinse well under cold water.
  2. 2Brine overnight in salt water solution, refrigerated.
  3. 3Preheat smoker to 225F. Smoke 4-5 hours.
  4. 4Wrap in foil, transfer to 225F oven for 4-5 more hours.
  5. 5Rest wrapped 20-30 minutes before unwrapping and serving.
Smoked Bison Meatloaf
Smoked Bison Meatloaf
Cheesy, Smoky & Loaded with Flavor
~1 hr Smoke
Ingredients
  • 1 lb ground bison
  • 2 tbsp chopped onion
  • 1-2 tbsp chopped peppers
  • 1 tbsp chopped cilantro
  • 1 cheese stick (~4 inches)
  • Salt, pepper, garlic powder
Instructions
  1. 1Flatten bison on plastic wrap into a 6x8" rectangle. Season, add fillings in a line down center.
  2. 2Place cheese stick on top, roll tightly into a log. Seal edges. Refrigerate until ready.
  3. 3Smoker at 250F. Smoke 30 min, then raise to 300-320F.
  4. 4Flip after 15 min, smoke another 15 min or to 160F internal.
  5. 5Brush with BBQ sauce, rest a few minutes, then serve.
Smoked or Grilled Bison Flank Steak
Smoked or Grilled Bison
Flank, Flat Iron, Skirt & Bavette
~10 min Grill
Ingredients
  • Bison flank, flat iron, skirt, or bavette steak
  • Salt, to taste
Instructions
  1. 1Salt both sides liberally, rest at room temp 15-20 min.
  2. 2Preheat smoker or grill to 350-400F.
  3. 3Cook 2-3 min per side to 125-135F internal.
  4. 4Rest 5 minutes, then slice thinly against the grain.
Pan-Fried Bison Flank Steak
Pan-Fried Bison
Flank, Flat Iron, Skirt & Bavette
~10 min Stovetop
Ingredients
  • Bison flank, flat iron, skirt, or bavette steak
  • Salt, to taste
  • 1-2 tbsp grape seed oil (high smoke point)
Instructions
  1. 1Salt both sides liberally, rest at room temp 15-20 min.
  2. 2Heat cast iron over medium-high until very hot. Add oil.
  3. 3Sear 2-3 min per side without moving. Cook to 125-135F.
  4. 4Rest 5 minutes, slice thinly against the grain.
Bison Liver with Onions
Bison Liver with Onions
Classic, Nutrient-Dense & Deeply Satisfying
~20 min Stovetop
Ingredients
  • 1 lb bison liver, sliced
  • 3/4 cup milk (to soak)
  • 2 tbsp butter, divided
  • 1 large Vidalia onion, sliced into rings
  • 1 cup all-purpose flour
  • Salt and pepper
Instructions
  1. 1Rinse liver, pat dry, soak in milk while prepping onions.
  2. 2Cook onions in 1 tbsp butter over medium heat 3-5 min. Set aside.
  3. 3Drain liver, dredge in seasoned flour.
  4. 4Fry in remaining butter over medium-high, 3-4 min per side.
  5. 5Return onions to pan, heat through. Serve while liver is slightly pink inside.
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