Archive for the Recipes Category

Ingredients

• 2 lb. Bison chuck roast, cut into 1” cubes (or four, 10-oz. sirloins)
• Kosher salt and freshly ground black pepper
• ¼ cup flour
• 4 Tbs. unsalted butter
• 4 slices of bacon, chopped finely
• 6 cloves garlic, chopped finely
• 3 medium yellow onions, thinly sliced lengthwise
• 2 cups Belgian-style Ale, like Chimay. If you cannot find Belgian Ale, any good ale will do.
• 1 cup beef stock
• 2 Tbs. dark brown sugar
• 2 Tbs. apple cider vinegar
• 1 tsp. thyme
• 1 tsp. tarragon
• 1 bay leaf
• 4 slices of whole grain bread
• 2 Tbs. Dijon mustard

Instructions

1. Season bison with salt and pepper in a bowl; add flour and toss to coat.
2. Heat 2 Tbs. butter in a 6-qt. Dutch oven over medium-high heat.
3. Working in batches, add bison; cook, turning, until browned, about 8 minutes. Transfer to a plate; set aside.
4. Add bacon; cook until the fat renders, about 8 minutes.
5. Add remaining butter, garlic, and onions; cook until caramelized, about 30 minutes.
6. Add half the beer; cook, scraping bottom of pot, until slightly reduced, about 4 minutes.
7. Return bison to pot with remaining beer, stock, sugar, vinegar, thyme, parsley, tarragon, bay leaf, and salt and pepper; boil.
8. Reduce heat to medium-low; cook, covered, until bison is tender, about 2 hours.
9. Spread Dijon mustard on the 4 slices of bread and place them, mustard side down, on top of the stew.
10. Let bread sit to soften and “melt” into the stew; stir bread into the stew before serving.

Ingredients

• 1 lb. Carolina Bison Sirloin
• ½ onion (sweet yellow)
• 1 pt. mushrooms (white, medium sized)
• 2 bell peppers (green)
• 1 pt. cherry tomatoes
• Sea salt
• Black pepper, ground

Marinade:

• ½ c. orange juice
• ½ c. soy sauce
• ½ c. brown sugar
• 10 cloves garlic, minced
• 1 Tbs. ginger, minced

Preparation

1. Soak 8 wooden skewers in water. This will prevent the wood from burning. You may also choose to use metal skewers.
2. Combine all marinade ingredients in a small saucepot. Stir as you bring to a simmer over medium heat. Once it reaches a simmer, remove from heat and let sit until it cools.
3. Slice the sirloin into 1-inch cubes. Slice the onion and peppers into slices that match the size of the sirloin cubes.
4. Take a very large Ziploc bag and load it with the sirloin, peppers, onions, mushrooms, and cooled marinade. Marinate in the refrigerator for 2 hours, turning every 30 minutes.
5. Load the skewers by alternating between ingredients. Sprinkle salt and pepper over ingredients.
6. Grilling: grill over medium charcoal or gas grill. Turn frequently until the meat reaches an internal temperature of 145 F (medium doneness).
7. Broiling in oven: set the broiler rack 6 inches below flame. Place the skewers on a broiler pan. Broil on each side for approximately 5 minutes until the meat reaches an internal temperature of 145 F (medium doneness).
8. Pair with healthy side dishes and enjoy!

 

 

By Chef Greg of Carolina Bison

Makes 6 burgers

2 lbs. Carolina Bison, ground

1 whole bulb of garlic

3 large shallots, finely diced

3 Tbs. olive oil

4 Tbs. Italian parsley, finely chopped

2 eggs, beaten

1 tsp. salt

½ tsp. black pepper, ground

4 tsp. Dijon mustard

2 tsp. Worcestershire sauce

6 slices Provolone cheese (for topping, do not mix into meat)

6 slices Prosciutto ham

 

Roast an entire garlic bulb in the oven. This process will turn what is normally an intensely sharp garlic flavor into a mellow, sweet and caramelized garlic experience.

 

How to:

Preheat your oven temp to 400 degrees. Peel and discard the papery thin outer layers of the whole garlic bulb until the cloves and their respective skins are exposed. Using a sharp knife, cut ¼ inch to ½ inch from the top of the cloves, exposing the individual cloves. Drizzle a little bit of olive oil over the cut part of the garlic. Wrap the bulb in aluminum foil. Place the wrapped bulb in a baking dish with the cut side facing upwards. Bake it for 35 minutes. Remove it from the oven and unwrap it carefully. Allow the bulb to cool before handling it. Once it has cooled, take a small paring knife and scrape the garlic cloves out of their shells and place into a large bowl that you will mix your burger meat in.

Heat a heavy sauté pan over medium heat. Add 1 tablespoon of olive oil. Working in batches, lay the prosciutto in the pan and cook until crisp. Remove to a paper towel lined plate. Set aside.

In the same sauté pan, over medium heat add another tablespoon and sauté the shallots until they are soft and translucent.

Mix the ground bison and other ingredients by hand until it is blended well. Form the burgers to desired thickness. (A thicker burger will be easier to cook to a perfect medium-rare finish.) Place one slice of Prosciutto and Provolone cheese on top of each burger about 2 minutes before you plan to remove it from the grill or pan.

 

(Makes approximately 24 meatballs.)

Ingredients

• 2 Tbs. Olive oil (enough to grease baking dish)
• 2 lb. Bison, ground
• 1 c. Ricotta cheese
• 2 Eggs
• ½ c. Bread crumbs
• ¼ c. Parsley, fresh, chopped
• 1 tsp. Oregano, dried, ground
• 2 tsp. Salt
• ¼ tsp. Red pepper flakes, crushed
• ½ tsp. Fennel, dried, ground
• 4 c. Sauce (of your choice)

Preparation

Preheat the oven to 450 degrees. Lightly coat a casserole dish with olive oil. Hand-mix ground bison, ricotta, eggs, bread crumbs, parsley, oregano, salt, red pepper flakes, and fennel. Hand-roll into 1 ½ inch (golf ball size), tightly packed meatballs. Line the meatballs in the baking dish so they are touching each other. Roast for 20 minutes or until the internal temperature is 165 degrees (use a meat thermometer). While the meatballs are roasting, heat your sauce on the stove top. Remove meatballs from oven and drain any excess fat from the casserole dish. Transfer the meatballs to your sauce pot or a serving dish, and pour the sauce over them.

4 Bison ribeye steaks

3 Tbs. Ghee (clarified butter) or coconut oil

4 Shallots, sliced thin

4 oz. Button mushrooms

2 Garlic cloves, sliced thin

2 Tbs. Worcestershire sauce

1 Tbs. Dijon mustard

1/3 cup Brandy

1 cup Heavy cream

Sea salt, pepper

Season your bison ribeye steaks on both sides with sea salt and pepper. Heat a large, heavy skillet to a very hot temperature and then add 1 Tbs. ghee (or coconut oil). Sear your steaks evenly on both sides, approximately one minute on each side. At this point the steaks will be rare. Remove the steaks and set aside in a casserole dish until you finish making the sauce. Reduce the temperature of the skillet to medium. Keep the pan juices in the skillet; they are essential to the flavor of the sauce.

Add 1 Tbs. ghee (or coconut oil) to the skillet at medium heat. Add the shallots and garlic, and sauté until soft. Add another Tbs. ghee (or coconut oil). Add the mushrooms, and brown over medium-high heat. Add the Worcestershire sauce and mustard. Bring the heat up to high, and add the brandy. Bring to a low boil and then add the cream. After the cream thickens, turn the heat down. Add steaks back into the pan and cook until desired doneness. Remove steaks and pour sauce over.

Cooking tips: After adding brandy, be aware that it may flame if you are cooking on a gas range. This will most likely not occur if you are using an electric range.

Serving suggestion: Serve with roasted new potatoes and fresh, lightly steamed, whole green beans sprinkled with toasted sliced almonds.

This recipe uses a 4- to 6-quart, heavy Dutch oven, or ovenproof pot with tight fitting lid.

Ingredients

• Bison chuck roast (boneless), 2 lb.
• Sea salt & pepper
• 2 Tbs. Ghee or high-heat oil
• 8 oz. Shitake mushrooms, sliced
• 1 Sweet yellow onion, diced fine
• 2 Carrots, diced fine
• 2 Stalks celery, diced fine
• 6 Garlic cloves, crushed
• 3 c. Beef broth
• 2 c. Red wine (Cabernet Sauvignon is a good choice)
• 2 oz. Sundried tomatoes (3 oz. if already hydrated), julienne (or matchstick) cut
• 4 Sprigs fresh thyme
• 2 Long sprigs chopped rosemary
• 3 Bay leaves
• 12 oz. Roasted red peppers, julienne cut

Instructions

1. Position rack in the center of the oven, and preheat oven to 325 degrees.
2. Pat the roast dry. Season the roast generously with salt and pepper on all sides. Heat the Dutch oven over medium-high heat, and in it, melt 1 Tbs. of ghee (or add oil).
3. Sear the roast on each side until it is dark brown on all sides, about 3 minutes each side. Reduce heat if the pan begins to get too hot. Move the roast from the pot to a plate and set it aside.
4. With the pot on medium-high heat, add 1 Tbs. ghee or oil, and sauté the mushrooms, carrots, celery, and onions. Stir frequently until the vegetables are soft and light brown. Add the garlic, roasted red peppers, and herbs, and sauté until garlic is soft.
5. Add the wine and scrape the brown bits off of the bottom of the pan. Bring the wine to a low boil until it is reduced by half of the original volume.
6. Add the broth and sundried tomatoes, and bring to a simmer.
7. Place the roast back into the pot along with the juices that ran off the roast when it was resting. Add 1 cup of red wine and enough broth to cover 2/3 of the roast.
8. Cover the pot and place in the oven for 2 ½ to 3 hours or until it is fork tender.
9. Remove from liquid. Place pot on stove top and reduce sauce until it thickens.

Suggested Accompaniment

Roasted root vegetables and fresh green beans.

Cooking tips

• Remove meat from refrigerator one hour before you plan to start cooking so that the internal temperature rises. This will speed up the cooking process.
• To roast root vegetables, choose your favorite combos. Choices include potatoes, carrots, sweet potatoes, onions, garlic, beets, parsnips, turnips, and rutabaga. Clean, cut, and toss the veggies in a large bowl with 1-3 Tbs. of oil or ghee (depending on how many you’re making). Add them around your roast during the last hour of cooking. Added to the roast, you will not need to toss them during roasting.
• If you have too many root veggies to fit in the roasting pan, put the extra on an oven pan like a jelly roll pan (a cookie sheet with tiny side walls). Stir them every 15 minutes to prevent burning around the edges of the pan.
• Fresh green beans can be cleaned, trimmed and tossed into rapidly boiling water in the last few minutes (3-5) before serving the meal. Drain, top with butter or ghee, and enjoy.