Try our favorite recipes for bison meat dinners!

Bison has a wonderful flavor with very little fat so it helps to cook it slower and with lower heat than you would beef. It also means that there is less shrinkage from cooking and nearly no fat to drain off. It also has a natural pink color so using a meat thermometer to check for doneness is the best way.  Otherwise I check the meat with a knife and fork , and if the juices run clear (no blood) its done.

Try our convenient ready to use highly nutritious roasted bison canned meat.  Here are some serving suggestions.  Try these with meat straight from the can:

Bison stew-just add vegetables, water and simmer

Mexican bison- Drain meat, add salsa or your favorite Mexican flavored sauce, heat, wrap in tortilla

Luncheon meat spread- Drain bison, process in food processor with onion and pickle.  Mix with mayo and a dab mustard, spread on bread slices.

Chili- Add a can of stewed tomatoes, tomato juice, beans, chili seasoning, and simmer.

Pizza- Drain meat, shred meat, put on pizza shell.  Top with pizza sauce and cheese.

BBQ- Drain meat, top with half ketchup, half BBQ sauce, heat and stir.  To spice it up use half salsa instead of ketchup. Good on a bun or over mashed potatoes.

Manhattan- Heat one can meat with one can water, simmer, thicken, pour over bread slices and mashed potatoes. 

Quick and Easy Buffalo & Noodles
Take one 28oz can Wild Winds Buffalo Preserve canned bison meat and add to saucepan add one can water bring to simmer.  Break apart chunks of meat add a half of a pound noodles.  Simmer until noodles are tender.  Serve as is or over mashed potatoes. 

Here are some more Bison meat Recipes:

Bison Meatballs- Thaw one-pound ground bison meat.  Mince one small onion, fine, add to burger.  Add 2 eggs, 1 teaspoon Worcestershire or steak sauce, and ¾ cup fine Italian breadcrumbs.  Mix well (you may add 1-2 Tablespoons milk if mixture seems to dry) Roll into balls of 2 Tablespoon size and brown in hot oil.  I like to mix a couple tablespoons olive oil and a couple tablespoons butter to brown balls.

Finish browned balls in a 350 degree oven for 10-15 minutes or until done.  Remember bison has a natural pink color so cook until the juices run clear. Serve with spaghetti sauce or here is a white sauce I like.

Sauce:  Mix a can cream of mushroom soup with one can milk. Bring to simmer add a dash nutmeg and a dollop or two of sour cream heat through but don’t boil.  This sauce goes well over noodles or rice.

Steaks

Heat one Tablespoon butter and one Tablespoon olive oil in cast iron skillet.  Mince one clove garlic, add to pan and brown.  Add steaks, brown well on both sides.  Finish steaks in oven 350 degrees for 4-5 minutes or until desired doneness is achieved.

Favorite Sunday Dinner Pot Roast

Dredge a thawed chuck roast in flour mixed with salt and pepper. Brown roast in hot oil until golden brown.  Meanwhile in pan add 3 cups water, and a half-cup flour.  Whisk until dissolved.  Layer sliced onion in bottom of pan. Add browned chuck roast. Top with more sliced onion. Cover and roast in slow oven 325 degrees for three or so hours until tender. Layer cleaned peeled chunked vegetables around roast. Cook another hour or until vegetables are done.  You have a one-pot meal.