Tag Archive for: bison

How to cook bison roasts

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We often are asked, “how do you cook bison roasts?” As we know, Bison is different than beef in that it is naturally leaner and has a deeper, rich colour and feel. What this means is that bison steak needs less time in the crock!

Becky Johnson from Bison Ridge Farms has been kind enough to share her tips for cooking the perfect bison roast.

We got a Sous Vide at the end of 2020 and that has become our preferred method to cook a bison roast! Click here to see the recipe.

To begin the cook let the roast rest at room temperature for about an hour.

Salt and oil the roast then sear all sides till brown. This helps lock in all the juices. To be sure, I like to sear my roast in the same pan or pot I’ll be baking it in, typically a dutch oven. Bake in ¼ cup water, bison broth or wine at a low temperature of 275°F. Keep tender roasts like rib, sirloin, tenderloin or striploin uncovered while medium tender roasts like sirloin tip and hip roasts should be covered. 

Premium cuts of roast should be cooked to a rare, medium-rare or medium temperature. You’ll want to undercook by 10° and let the roast rest on a plate for about 20 minutes before serving. During this period the roast will increase in temperature by about another 10°, soaking up all the juices in the process. Cook less tender cuts, like pot roasts, till fork tender. 

– Rare: 135°F, cook to 125°F

– Medium Rare: 145°F, cook to 135°F

– Medium: 155°F, cook to 145°F

The best type of thermometer is a stainless-steel probe connected to a temperature gauge that sits outside of the oven. This way you can keep a close eye on the roast’s temperature without having to open the oven. If you don’t have this type of thermometer you can get away with just taking the roast out periodically to check the temperature. Though beware, the temperature seems to climb quickly the closer it gets to the end. Always insert the probe or thermometer into the thickest part of the roast making sure it doesn’t touch any bones. 

Cooking time will vary based on the type, weight and desired cook for the roast. For reference the last roast I made was roughly a 2lb cross rib roast. After an hour of baking it was 110°F. Had I been paying more attention I should have checked it about 15 minutes later… I didn’t get to it till closer to 45 minutes later and it was way over done at 165°F, PLUS resting time this turned out to be a VERY well-done roast. In the end it was still tasty and eatable but not AS good as it could have been. Rest assured, it is unlikely I will make this mistake again!  

Good luck! 

How to cook bison steaks

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We often are asked, “how do you cook bison steaks?” As we know, Bison is different than beef in that it is naturally leaner and has a deeper, rich colour and feel. What this means is that bison steak needs less time on the grill!

Becky Johnson from Bison Ridge Farms has been kind enough to share her tips for cooking the perfect bison steak.

Because bison is very lean you cannot use the same “poke test” to detect doneness as you would for other red meat. For this reason, I highly recommend using a food grade thermometer when testing your steaks. The following temperatures are a guide for the desired cook on your steak:

  • Rare: 135ºF  
  • Medium Rare: 145ºF  
  • Medium:155ºF  
  • Medium Well: >160ºF

**Not recommended to cook past a medium**

Remove your steak from the cooking method 5 degrees before desired temperature and let rest for 5-10 minutes before cutting in.

OUR FAVORITE WAY TO COOK STEAK:

  1. Season thawed steak liberally with salt 24 hours before cooking. This helps to break down the proteins and tenderize the meat. It will also enhance the flavour and tastiness of your bison steak.
  2. Remove from fridge one hour before cooking to bring it to room temperature. This helps the steak to cook evenly.
  3. Season with celery salt(optional) and as much pepper as you prefer. Grill to the desired temperature on the barbecue or cast-iron skillet. Enjoy!

Bison Sheppard’s Pie

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Bison Sheppard’s Pie

Sheppard’s pie was always one of my favorite recipes growing up and it’s still a staple in our house today. You get everything you need in one dish plus it’s easy to double up and freeze for another day when you need an easy meal!  Made with products from Bison Ridge Farms.

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Bison Sheppard’s Pie

Sheppard's pie was always one of my favorite recipes growing up and it's still a staple in our house today. You get everything you need in one dish plus it's easy to double up and freeze for another day when you need an easy meal!
Prep Time1 hour
Course: Main Course
Keyword: ground bison
Servings: 4 people
Author: Becky Johnson

Ingredients

Ingredients:

  • Mashed Potatoes:
  • 5 Cups chopped potatoes
  • ½ cup Butter
  • 1 tsp garlic
  • 2 Tbsp milk

Meat:

  • 1 lb ground bison
  • ½ onion diced
  • 2 tsp minced garlic
  • 1 can condensed tomato soup
  • Pinch Red pepper flakes
  • 2 cups frozen vegetables corn, beans, peas, carrots, etc.
  • 1 cup shredded cheese fresh parmesan or sharp cheddar
  • Fresh parsley
  • Olive Oil
  • Salt and Pepper

Instructions

  • Fill medium pot with water and bring to a boil. Add 2-3tsp salt and pealed, chopped potatoes. Lower to simmer and let boil for 10-15 minutes or until potatoes are tender.
  • Strain out water, add butter, 1 tsp garlic and milk and mash until smooth.
  • While potatoes are boiling, heat a medium dutch oven on stove top. Drizzle oil and add onion, ground bison, garlic, red pepper flake, salt and pepper. Break up with wooden spoon and cook until no longer pink. (See NOTE)
  • Remove from heat. Add condensed tomato soup and mix.
  • Layer frozen vegetables on top of meat
  • Layer mashed potatoes on vegetables
  • Top with grated cheese and chopped fresh parsley
  • Cover and bake at 350°F for 30 minutes
  • Uncover and broil another 5 minutes or until cheese is bubbling.
  • Remove from oven, let sit for 5 minutes and serve.
  • Serve with hot sauce or sweet and spicy sauce if desired!

Notes

If you do not have a dutch oven cook meat in frying pan then add to casserole dish and layer as noted above. Cover with tin foil if you don’t have a lid for casserole dish.
*Double up this recipe and freeze one pie for later!*

Ginger Bison

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Ginger Bison

I’ve made this a couple times this summer and it is a real crowd pleaser. It’s not too difficult but if you’re making a double or triple batch for a larger group you’ll need a bit of time.  This recipe will take you about half an hour and will feed 4 people, depending on their appetites ;). Made with products from Bison Ridge Farms.

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Ginger Bison

Course: Main Course
Cuisine: Chinese
Author: Becky Johnson

Ingredients

  • 1 lb 1 lb blade or minute preferred bison steak
  • 2 large eggs
  • 3/4 cup cornstarch
  • 1/2 cup water
  • canola oil
  • 2/3 cups grated carrots
  • 2 tbsp chopped green onion
  • 4 tbsp chopped ginger root
  • 4 cloves cloves garlic minced
  • 3 tbsp soy sauce
  • 2 tbsp vinegar
  • 1 tbsp oil
  • 1/2 cup sugar

Instructions

Bison:

  • Thinly slice the steak and mix well with eggs. Dissolve cornstarch in water and mix with the meat.
  • Pour enough oil into a large frying pan about an inch deep. Heat until the oil sizzles when you drop a piece of meat into it. Once it’s good and hot add the bison meat to the oil in batches as to not crowd. Separate with a fork, flip and cook until crispy. Remove from oil and place on paper towel in a bowl. Set aside

Sauce:

  • Using the same pan, drain all but 1 Tbsp of the oil. Add the carrots, ginger, green onion, garlic and saute on high for 3 minutes. Add remaining ingredients and bring to a boil. Add to cooked bison, mix and serve over rice. Enjoy!

Notes

 I’ve made this a couple of times this summer and it is a real crowd-pleaser. It’s not too difficult but if you’re making a double or triple batch for a larger group you’ll need a bit of time. 
This recipe will take you about half an hour and will feed 4 people, depending on their appetites ;). 

Bison Burgers

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Bison Burgers

Here’s a basic burger recipe that is our go to and works with any kind of topping of choice! Made with products from Bison Ridge Farms.

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Bison Burgers

Yeild: 4-6 burgers
Course: Main Course
Cuisine: American
Keyword: burgers, ground bison
Author: Becky Johnson

Ingredients

Ingredients:

  • 1 lb ground bison
  • 1 package dry onion soup mix
  • 1/3 cup flaked oats
  • 1 egg

Optional toppings:

  • Brioche bun toasted with garlic butter
  • Strong flavored cheese like old cheddar or smoked Gouda
  • Lettuce
  • Sautéed mushrooms and/or onion
  • Fried bacon
  • Avocado
  • Tomato
  • Ketchup
  • Mustard
  • Mayo

Instructions

  • Mix ground bison, onion soup mix, oats and egg together in a bowl with your hands. Form into 4-6 batties.
  • BBQ(preferred), fry or bake until internal temperature reaches 160 degrees F or until no pink remains.
  • Load with preferred toppings and enjoy!

Bison Meat Loaf

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Bison Meat Loaf

Author: Laurie Kitzul

Ingredients

  • 2 lbs Ground bison – thawed
  • 1 lrg Onion – chopped
  • 1 Cup Milk
  • 2 Eggs
  • 1/2 Cups Bread crumbs Substitute crushed rice krispies for gluten free option.
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1/2 tsp Sage

Sauce

  • 8 tbsp Ketchup
  • 3 tbsp Brown sugar
  • 1 tsp Dry mustard powder

Instructions

  • 1. Preheat oven to 350F. Mix all ingredients together and put in loaf pans.
  • 2. With wooden spoon end, poke holes into the meat mixture.
  • 3. Mix sauce and pour over meat mixture. Cook in oven for 1 to 1.5 hours.

Sweet and Spicy Korean Bison Rice Bowl

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A sweet and spicy Asian-inspired bowl loaded with fresh veggies the whole family will enjoy!

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Sweet and Spicy Korean Bison Rice Bowl

A sweet and spicy Asian-inspired bowl loaded with fresh veggies the whole family will enjoy! Serves 4
Author: Kendall Sampson

Ingredients

  • 2 lbs of bison hamburger
  • 1 cup water
  • 6 cloves minced garlic
  • 1/2 tsp ground cayene pepper spice
  • 5 tbs soya sauce
  • 1/4 cup liquid honey
  • 3 tbsp sesame oil
  • 1 tbsp fish sauce
  • 3 cups edemame cooked and shelled
  • 3 cups chopped sweet bell peppers (any and all colours)
  • 2 cups cucumbers cut into 1" x 1/4" strips
  • 2 cups carrots cut into 1" x 1/4" strips
  • 2 cups tomatoes, chopped
  • 1/2 cup green onion

Instructions

  • 1. Cook the bison hamburger in a large frying pan and add 1 cup of water to start. If it all gets absorbed, add more in 1/4 cup increments to moisten.
  • 2. Cook your favourite rice while hamburger is browning.
  • 3. Add the cayenne pepper, garlic, honey, sesame oil, fish sauce, and soya sauce to the browned hamburger and mix well to combine. Simmer on low heat until fragrant.
  • 4. Serve rice and ground bison into separate bowls and mix together to combine the rice in the sauce. Top with carrots, bell peppers cooked edamame, cucumbers, and green onion. Mix together and enjoy!

Bison Noodle Stir Fry

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Bison Noodle Stir Fry

A classic and homemade take on stirfry with bison sirloin and noodles.

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Bison Noodle Stir Fry

A classic and homemade take on stirfry with bison sirloin and noodles. Serves 4 people.
Course: Main Course
Servings: 4 people
Author: Kendall Sampson

Equipment

  • Frying pan

Ingredients

  • 2 lbs Bison Sirloin cooked and cut into 1”x1/2” strips
  • 1 package (400g) Instant stir fry noddles The Six Fortune Brand is great, but your favourite noodles will do.
  • 3 cups Water
  • 1 med White onion
  • 3 cups Chopped red, yellow, and/or orange sweet bell peppers
  • 1 med White onion chopped
  • 1 tbsp. Fish sauce
  • 1/4 cup soya sauce
  • 2 tbsp. Frank’s red hot sauce or your favourite hot sauce
  • 1/2 tbsp. Garlic powder
  • 1/2 Chopped green onion
  • 2 cups Edamame shelled and cooked
  • 2 cups Tomatoes chopped
  • 2 cups Cucumbers cut into rounds and then cut in half.

Instructions

  • 1. Cook the bison sirloin steaks on the BBQ or cast iron pan until the center internal temperature is 145F and then cut into 1” x 1/2” pieces.
  • 2. Pour 3 cups of water into a large and deep frying pan and bring to a light boil.
  • 3. Add stir fry noodles to pan and turn down heat. Noodles should soak up most of the water as they soften.
  • 4. In a separate frying pan sauté peppers and onions in the sesame oil, fish sauce, soya sauce, hot sauce and garlic powder. Add a few tablespoons of water as needed.
  • 5. Once onions and peppers are softened, turn off the heat and add the pre cooked strips of bison to the pan and toss in the sauce.
  • 6. Drain any remaining water from the noodles if required.
  • 7. Serve noodles, sautéed vegetables and bison into separate bowls and mix together to combine noodles in the sauce. Top with tomatoes, cooked edamame, cucumbers, and green onion. Mix together and enjoy!

Chokecherry Braised Bison with Carrot and Parsnip Puree

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Chokecherry Braised Bison with Carrot and Parsnip Puree

Perfect for a late summer meal, we made this recipe with a sirloin tip from Roaming K Bison, wild chokecherries, and veggies and greens from our garden! This recipe was inspired by an Indigenous chef using readily available ingredients to create colourful plates. We did our own twist on it utilizing ingredients we had nearby to create something flavourful, tender, and unique.

Saskatchewan Bison Association SBA Chokecherry Braised Bison with Carrot and Parsnip Puree Emily Gust
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Chokecherry Braised Bison with Carrot and Parsnip Puree

Course: Main Course
Cuisine: American
Author: Emily Gust

Equipment

  • Food processor, Slow cooker

Ingredients

  • 1 Bison roast cut into steaks
  • 1 medium white onion chopped
  • 2 cloves minced garlic
  • 4 cups chokecherries
  • 1/4 cup white sugar
  • 1 tsp dried rosemary
  • 1 tsp ground clove
  • 3 large carrots
  • 3 large parsnips
  • 1 cup chicken broth
  • 1 cup bone broth
  • 2 Tbsp olive oil
  • Salt and pepper

Instructions

For Chokecherry sauce:

  • Clean chokecherries and remove any stems or leaves.
  • Place in a pot and add just enough water to barely cover the berries. Boil for about 30 minutes.
  • Keeping the juice from the pot, carefully mash the chokecherries in a strainer (do not pulverize the pits as they are poisonous) over the pot, trying to keep as much pulp out of the mixture as possible.
  • Bring back to simmer, add sugar, and stir. Let cool. Unused portions stay in the fridge for about 2 weeks and are great in drinks and over rice pudding.

For Meat:

  • Pat meat dry and cut into steaks. Lightly salt and pepper.
  • Heat olive oil in a large frying pan over medium heat and brown steaks (about 4 minutes each side), replacing oil as needed. Remove from pan and set aside.
  • Add 1 cup chokecherry sauce, rosemary, cloves, onion, and garlic and cook until the onion has softened. Remove pan from heat. Add meat and pour about 1/2 Cup of chokecherry sauce and bone broth over, let cool.
  • Add entire pan contents to slow cooker, add more bone broth or water if needed and cook at 300F to 325F for about 4 hours or until fork-tender.

For Puree:

  • clean, peel, and dice carrots and parsnips.
  • Add to pot with chicken broth. Add enough water to cover the root veggies. Boil for about 20 minutes or until soft.
  • Keeping liquid, remove the veggies from the pot and place in the food processor. Adding small amounts of liquid from the pot at a time, process the veggies until pureed.
  • Enjoy!

Notes

Garnish with baby beet leaves and squash blossoms.
Substitute unsweetened saskatoon berry syrup for chokecherry syrup.
Substitute salted water or beef broth for bone broth.