Bison Recipes

Bison is a red meat lover’s dream come true. It provides all the flavor of beef without the downside. You can enjoy succulent steaks without high cholesterol and juicy burgers without all the fat. It’s lower in cholesterol than even chicken and is a great source of iron. While similar to beef in flavor, it has far less fat, so it needs different preparation to achieve the best results. Specific techniques vary by cut, but generally bison takes 1/3 the time to cook as beef. It is best tasting medium to medium-rare (internal temp of 100-140 degrees if using a meat thermometer).


Bison Burger Sliders With Whiskey Onions

Heat 1 tablespoon of each the oil and butter in a medium cast iron pan (or other heavy-bottomed pan) over medium-hight heat. Add the onions and a pinch of salt and stir to coat. Reduce the heat to low and cook, stirring every few minutes, until the onions are softened and golden brown, at least 20 minutes. Remove the pan from the stove, add the whiskey, stir to coat and return to the stove over medium heat. Cook just until the alcohol smell is cooked off then set aside until ready to use. Meanwhile, make the mushrooms.


Onions can be made up to 2 days in advance. Store refrigerated in an airtight container and let come to room temperature before using.

Heat 1 tablespoon of each the oil and butter in a medium cast iron pan (or other heavy-bottomed pan) over medium-hight heat. When the oil shimmers, add the mushrooms, thyme, and garlic, stir to coat in the oil, season with salt and pepper and cook undisturbed at least 5 minutes. Stir the mushrooms occassionally and continue to cook until the mushrooms have let off the excess water and they’re golden brown, about 5 to 10 minutes more. Remove from heat, add thyme leaves, and set aside until ready to use.


Mushrooms can be made up to 2 days in advance. Store refrigerated in an airtight container and let come to room temperature before using.

Heat the grill or grill pan to medium heat (350°F) and rub the grate with a towel dipped in oil. In a large bowl, mix together the bison and salt until well combined. Shape into 8 (1/4-inch thick) patties and brush the patties with vegetable oil. Cook the patties until browned on first side, about 1 to 2 minutes. Flip, close grill top and cook until cheese is melted and patty is cooked through, about 1 to 2 more minutes. 


Serve the sliders on the buns topped with mayonnaise, mushrooms, onions, and arugula.

Recipe credit to Salt & Wind


2tsp salt

2 tbsp unsalted butter

1 lb ground beef

2 large yellow onions sliced thin

2 tbsp canola oil

8 mini burger buns

1 oz whiskey or rye

12 oz cremini mushrooms

2 medium garlic cloves

3 sprigs fresh thyme


Beer Marinated Bison NY Strip Steak

To Make Strip Steaks:
  1. Place steaks in a single layer in a glass baking dish.
  2. Whisk beer, sugar, lime juice, onion, garlic, Worcestershire sauce, mustard, oil, ginger and hot pepper sauce in large bowl to blend.
  3. Pour marinade over steaks in baking dish. Cover tightly with plastic wrap and refrigerate overnight or at least 6 hours.

For Peppercorn Sauce:
  1. Bring wine, shallots and peppercorns to boil in a medium saucepan; simmer until mixture is reduced by half, about 5 minutes.
  2. Add chicken stock and beef stock and boil until reduced to 2 cups, about 25 minutes.
  3. Add whipping cream and cook until sauce coats spoon, about 6 minutes.
  4. (Peppercorn sauce can be made up to 2 hours ahead. Set aside at room temperature)

To Finish Steaks:
  1. Prepare grill (medium-high heat).
  2. Remove steaks from marinade and grill to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plates and keep warm.
  3. Bring peppercorn sauce to simmer and then spoon sauce over steaks.

Recipe credit to The Bison Council


4 (8 oz.) bison Boneless NY strip steaks

1 (12 oz.) bottle of dark beer

½ cup dark brown sugar, packed

5 tbs fresh lime juice

3 tbsp red onion, minced

6 garlic cloves, chopped

2 tbsp Worcestershire sauce

2 tbsp whole grain mustard

1½ tsp olive oil

1 tbsp peeled fresh ginger, minced

½ tsp Tabasco brand pepper sauce

½ cup white wine

1 shallot, finely chopped

2 tbsp coarse black peppercorns

1½ cups chicken stock or canned low-salt chicken broth

1½ cups beef stock or canned beef broth

¼ cup whipping cream



Grilled Bison Ribeye With Grilled Corn

  1. Combine garlic, herbs and oil in a large mixing bowl (big enough to hold steaks).
  2. Add steaks, coat evenly on all sides.
  3. Place in a shallow dish, cover and refrigerate until ready to cook (minimum of 1 hour, maximum of 12).
  4. Grill over high heat. Move meat 45 degrees, once or twice on each side, to cook evenly.
  5. Note: ribeye should be well charred to render fat and increase “grill” character or flavor.
  6. To serve, place steak on plate with corn, top steak with Pico de Gallo.
  7. Garnish with parsley or cilantro sprigs.

Pico de Gallo
  1. In a mixing bowl, combine diced vegetables, garlic and cilantro.
  2. Add olive oil, salt, pepper and ½ lime juice, mix well. Let sit for 20 minutes.
  3. Add more lime, salt, or pepper to taste.
  4. Reserve at room temperature.

Mexican-Style Corn
  1. Soak corn (husk on) in cold water for 30 minutes.
  2. Grill over medium heat, turning frequently (about 12-15 minutes, or until you can gently squeeze the kernels).
  3. Peel husk back and keep on for a handle.
  4. Brush kernels with mayonnaise, and sprinkle with spiced salt, parsley and cheese.
  5. Serve while hot!

Recipe credit to The Bison Council


4, 12 oz boneless bison ribeye steaks

½ cup minced garlic

½ cup olive oil

⅛ cup minced fresh thyme

⅛ cup minced fresh oregano

2 cups medium diced vine ripened heirloom tomatoes

2 tbsp finely diced jalapeno pepper with seed and pit

4 tbsp minced garlic

½ bunch cilantro (reserve a few sprigs for garnish)

½ cup medium diced red onion

2 tbsp olive oil

3 limes, juiced (approximately ⅓ cup)

4 ears sweet corn, husk on

½ cup heavy mayonnaise

1 cup grated Queso Fresco

2 tbsp chopped parsley

1 tbsp spiced salt

Spiced Salt Recipe:

1 tbsp cayenne pepper

1 tbsp paprika

4 tbsp ground black pepper

½ cup fine sea salt


Braised Bison Pot Roast Stew

Preheat oven to 400 degrees.

Pat any excess moisture from the meat with clean paper towels. This will help achieve a nice dark brown sear on it.

Season the meat generously with Kosher salt.

In a heavy, cast-iron dutch oven or brazier, heat the oil over medium-high heat. When the oil is really hot, add the buffalo and brown it thoroughly on all sides. Don’t overcrowd the pan. Work in batches if necessary. When a rich brown crust has developed on all sides of the buffalo, remove it from the pan and set it aside.

Lower the heat to medium, add the onions to the pot and sauté for 5 minutes or so, or until they turn slightly soft and translucent. Add the garlic and cook for another minute.

Reduce the heat to medium-low and stir in the flour to form a thin paste. Cook for a couple of minutes, stirring throughout.

Now slowly pour in the stock, gently scraping the bottom of the pan to deglaze.

Return the browned buffalo to the pot along with the tomato paste and Worcestershire sauce. Heat on the stovetop until the liquid comes to a boil, then add the bay leaves and dried herbs, cover with a tight-fitting lid and transfer the whole thing to the oven. Let the meat braise in the oven for one hour.

Add the potatoes, carrots, and celery, recover the pot and return it to the oven for another 30 minutes or until the potatoes are tender.

Transfer the pot to the stovetop. Remove the lid and simmer for another 15 minutes or until the stew is thickened.

Stir in the peas, adjust seasoning with Kosher salt and black pepper, and fill your belly right away, garnished with the chopped parsley!

Recipe credit to Bridger Valley Buffalo


2 lbs. boneless buffalo chuck roast (cut into 1-inch cubes)

1 lb red-skinned potatoes, peeled and cut into 1-inch chunks

2 large carrots (1-inch pieces)

2 large celery ribs (1-inch pieces)

1 medium chopped onion

3 cloves garlic (peeled and smashed)

2 tbsp tomato paste

1 tbsp Worcestershire sauce

2 tbsp Olive Oil

3 cups beef stock (or broth)

1/2 cup frozen peas (thawed)

3 tbsp. flour

1 bay leaf

1/2 tsp. dried thyme

1/2 tsp. dried oregano

1 tbsp. chopped fresh parsley

salt and pepper


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