Bison Recipes [Iowa Bison Association]

America's Original Red Meat - Bison
	Bison is great tasting and falls into the gourmet or specialty meat category. Research has shown that bison is a highly nutrient dense food because of the proportion of protein, fat, minerals and fatty acids to its caloric value. Bison is a natural product raised without growth hormones. Bison is lower in fat, calories and cholesterol than beef, pork or skinless chicken. Bison can be found in grocery stores, butcher shops, and restaurants around the country. Steaks, roasts, fajitas, burgers, hotdogs and even ravioli are available. Bison meat is a healthy and delicious alternative with unlimited culinary possibilities. Source National Bison Association
BISON CHILI
	3 lbs. Bison burger 2 large onions, chopped 1 16 oz. can peeled tomatoes 1 Tbs. ground black pepper 1 25 oz. can kidney beans 1 25 oz. can chili beans 1 tsp. cayenne pepper 4 C ketchup 1 Tbs. chili powder 1 tsp. garlic 2 tsp. cilantro 1 tsp. thyme 1/2 tsp. pwd. mustard	Source Bison Preparation, Kent Gray/Michael Slay
	Fry burger in skillet. In large pan (or crock pot) add burger and remaining ingredients. Simmer for at least 1 hour. Serve in bowls or with baked potatoes, top with grated cheese for a variety. If you like hot chili, add jalapenos but be sure to have plenty of cold water to help put out the fire!
BISON FAJITAS
	1 lb. Bison skirt, flank or round steak (cut 1/2 inch thick slices) Marinade: Juice of 2 to 3 limes 1/2 tsp. garlic salt 1/2 tsp. pepper or buy fajita marinade at your local grocery) Garnishes: 1 large tomato, chopped 3 green onions, chopped 1 large green pepper, sliced Guacamole Sour cream Picante sauce 4 flour or corn tortillas, warmed	Source Bison Preparation, Kent Gray/Michael Slay
	Pound meat into 1/2 inch thickness. Place steak slices in plastic bag; sprinkle both sides of steak with lime juice, garlic salt and pepper. Tie bag securely and marinate in refrigerator 6-8 hours. Drain marinade, broil meat over medium mesquite coals 2-3 minutes on each side. Carve into thin slices, serve in warmed tortillas. Add garnishes as desired.
	Hint -- When cutting thin slices of meat have the whole piece slightly frozen, it will slice easier.
BISON KABOBS
	2 lbs. lean sirloin Bison steaks (cut in 1 inch chunks) 1 C dry sherry 1/4 C vegetable oil 3 Tbs. onion soup mix 1/2 tsp. dried, crushed thyme 1 tsp. salt 1/2 tsp. pepper 1 sm. clove garlic, minced Zucchini, cut in 1 inch chunks Green or red pepper, 1/2 inch slices Onions Whole mushrooms Cherry tomatoes Corn	Source Bison Preparation, Kent Gray/Michael Slay
	Combine sherry, oil, dry onion soup mix, salt, thyme, pepper, and garlic in bowl. Add meat; stir to coat. Cover and marinate at room temp. for two hours or overnight in refrigerator. Drain meat, reserving marinade. Using skewers, alternate meat with zucchini, mushrooms, green peppers, and onion. Barbecue kabobs 4-6 inches from heat until all sides are browned, (8 min. total broiling time.) Turn every 2min. brushing with marinade. After removing from barbecue, add a cherry tomato to each skewer.
BISON STEW
	2 lbs. cubed Bison meat 3 med. potatoes, peeled 6 carrots, peeled and sliced 1 8 oz. can peeled tomatoes 2 6 oz. cans tomato sauce 2 Tbs. cooking oil 2 onions, chopped 1/2 tsp. pepper 2 tsp. salt 1/2 C water	Source Bison Preparation, Kent Gray/Michael Slay
	Brown meat in a small amount of oil in a large kettle or Dutch oven, then add onions and cook until golden. Add tomato sauce, carrots, peeled tomatoes, seasonings and cover. Cook 1 hour over very low heat. Add potatoes and ½ cup water, if needed. Cover and cook ½ hour over very low heat. For a variation: transfer mixture to a baking dish and top with rich biscuits. Place in hot oven at 425 degrees until biscuits are toasty brown.
OVEN BARBECUED BISON RIBS
	4 lbs. Bison back ribs 1 C chopped onions 1 clove garlic, minced 1 C ketchup 1/4 C brown sugar, firmly packed 1 tsp. salt 1/4 tsp. pepper 2 Tbs. vinegar 1 Tbs. Worcestershire sauce 1 Tbs. prepared mustard	Source Bison Preparation, Kent Gray/Michael Slay
	Cut ribs in serving size pieces. Place in a large saucepan with enough salted water to cover ribs. Cover and simmer about 1 hour or until ribs are nearly tender. Meanwhile, combine onion, garlic, catsup, brown sugar, salt, pepper, vinegar, Worcestershire sauce and mustard in a small saucepan. Cover and simmer 10 minutes. Arrange ribs meaty sides up, 1 layer deep in large shallow roasting pan. Spoon sauce over ribs. Bake in 350 F oven for 25 minutes or until meat is tender. Makes 6-8 servings.
BUFFALOAF
	2 lbs. ground Bison 1 1/2 pkg. soda crackers, finely chopped 1 egg 1/2 C milk 1/2 medium onion, chopped 1/2 medium green pepper, chopped 2 tsp. Worcestershire sauce salt, Pepper, Garlic salt	Source Bison Preparation, Kent Gray/Michael Slay
	Mix all the ingredients together and form into loaf. Bake at 275 - 300 F for approximately 1 hour. Serve on a platter with desired garnishes.