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).
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
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
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
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
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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