You may use bison in any recipe that calls for beef -- there are no limits!
Everything from burgers on the grill, to marinated steaks, meatloaf, spaghetti sauce, stir frys, barbeques, hot dishes & casseroles -- even tacos can be made with bison! It is a wonderfully versatile, tasty meat. The main rule of thumb is that it takes about 1/3 less cooking time on a little lower heat than a comparable cut of beef. As for stews and chili, the meat will cook faster, but there isn't much adjusting needed because it is such a slow, moist cooking process. Do not overcook -- trying to get steak or burgers well-done is very difficult with Bison, because it is so lean. Keep the cuts a little pink in the middle for the best results. As with any meats, know your source and be certain you are purchasing either State or USDA inspected cuts of meat from a reputable grower who strives for quality. Also, be sure to follow safe food handling guidelines. Be creative and enjoy!
Everything from burgers on the grill, to marinated steaks, meatloaf, spaghetti sauce, stir frys, barbeques, hot dishes & casseroles -- even tacos can be made with bison! It is a wonderfully versatile, tasty meat. The main rule of thumb is that it takes about 1/3 less cooking time on a little lower heat than a comparable cut of beef. As for stews and chili, the meat will cook faster, but there isn't much adjusting needed because it is such a slow, moist cooking process. Do not overcook -- trying to get steak or burgers well-done is very difficult with Bison, because it is so lean. Keep the cuts a little pink in the middle for the best results. As with any meats, know your source and be certain you are purchasing either State or USDA inspected cuts of meat from a reputable grower who strives for quality. Also, be sure to follow safe food handling guidelines. Be creative and enjoy!
Marinade for Fondue or Steak- 2-3 lbs cubed bison stew meat
OR - (4) 8-oz sirloin steaks - 2 T vinegar - 1.5 tsp ground ginger - 1-2 minced garlic cloves - 2 T brown sugar - 1/2 C worcestershire sauce - 1/2 C vegetable or olive oil - 3 C oil for fondue pot INSTRUCTIONS Blend above ingredients well. Cover bison cubes or steak with marinade mix in glass dish for 3-4 hours. Fondue: heat oil in fondue pot to 375 degrees. Spear marinated meat cubes and let sizzle in the oil for about 2 minutes. Drain on paper towels. Serve hot. Steaks: preheat grill to medium/high (not too high!). Place marinated steaks on hot grill. General rule of thumb for cooking bison steaks: a little bit lower heat and about 1/3 less cooking time than for a comparable cut of beef. Bison cooks faster because it is leaner. Do not overcook. |
Best Bison Chili- 1 lb ground bison (or stew cubes)
- 1/2- 3/4 cup chopped sweet peppers (or hot peppers if preferred!) - 1/2 C sliced fresh onion - 3 T chili powder - 2 tsp course ground black pepper - 1 tsp salt - 1 (15oz) can hot chili beans - 1 (21oz) can best baked beans - 1 (15oz) can northern beans - 1 (15oz) can black beans (opt'l) - 1 (15oz) can sweet corn - 1 (6oz) can butter beans - red pepper flakes to taste - additional chili powder to taste - dash garlic powder - 1 (48oz) can vegetable juice - 2-3 medium sliced tomatoes INSTRUCTIONS Brown bison in large soup pot on medium heat with onions, peppers & seasonings until meat is browned and vegetables are soft, about 10-15 minutes. Add beans, corn and additional spices; let simmer on low heat about 10 minutes, stirring often to prevent sticking to the bottom of the pot. Add vegetable juice, 1 C water and garlic powder. Let simmer on low for 15-20 minutes, stirring often. Serve hot, topped with grated cheese and a dollop of sour cream. |
Lasagna- l lb ground bison, raw
- 1 1/2 quart spaghetti sauce - 12-pak lasagna noodles (not cooked) - 1/2 large onion, minced - 1 1/2 cups cottage cheese - 1/2 cup grated Parmesan cheese - 8 oz shredded Mozzarella cheese - 8 oz shredded Colby cheese - 1 1/2 cups hot water - salt and pepper INSTRUCTIONS Layer all ingredients, RAW, in 9 x 13 pan. To start, pour 1 1/2 cups spaghetti sauce in bottom of pan. Add single layer of noodles to cover bottom. Next, layer 1/2 of the hamburger and onions. Then spoon on all of the cottage cheese. Repeat with another layer of sauce, then noodles and half of the Mozzarella & Colby cheese and the remaining meat and onions. Finally pour on all of the sauce that is left and the remaining mozzarella & Colby. Press down with spatula and add hot water. Press down firmly again. Top with Parmesan. Cover with foil. Bake at 375 degrees for one hour. Remove foil and bake 45 minutes longer. Add more water if needed to keep from drying out during baking. Let stand 1/2 hour before serving. |
Food Safety
Cherokee Bison Farms is committed to maintaining the highest standards in food processing safety. All our meat is USDA inspected. To learn more about how bison is inspected, please visit the Food Safety and Inspection Service website.
Safe handling of bison
Handle bison meat the same as any other type of meat. After selecting your meat, place it in a plastic bag to contain any leakage that could cross contaminate other foods. Refrigerate immediately and use within 3 to 5 days, or freeze. Continuously frozen bison will be safe indefinitely, but anything frozen loses flavor after about six months. The safest ways to defrost bison are:
*in the refrigerator overnight
*in a bowl of cool/tepid water (don't use warm water as it will start to cook the meat)
*in the microwave (least recommended)
Never defrost on the counter or in other warm locations. To defrost in water, leave the meat in its airtight packaging. Submerge the package in a bowl of cool water, changing the water every 20 minutes so it continues to thaw.
Safe handling of bison
Handle bison meat the same as any other type of meat. After selecting your meat, place it in a plastic bag to contain any leakage that could cross contaminate other foods. Refrigerate immediately and use within 3 to 5 days, or freeze. Continuously frozen bison will be safe indefinitely, but anything frozen loses flavor after about six months. The safest ways to defrost bison are:
*in the refrigerator overnight
*in a bowl of cool/tepid water (don't use warm water as it will start to cook the meat)
*in the microwave (least recommended)
Never defrost on the counter or in other warm locations. To defrost in water, leave the meat in its airtight packaging. Submerge the package in a bowl of cool water, changing the water every 20 minutes so it continues to thaw.