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. |