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Grilled Bison Tenderloin
4 Garlic cloves, minced
2 shallots, minced
1/4 c chopped fresh parsley
1/4 c chopped fresh rosemary
1/2 c sherry wine
2 tbl soy sauce
1 tbl dihon mustard
1/4 c lemon juice
1/2 tbl black peppercorns
1 lb bison tenderloin
Combine all ingredients except the bison tenderloin in a food processor or blender to make the marinade. Process until smooth. Place the bison tenderloin in a shollow glass baking dish and pour in the marinade. Cover and refrigerate for 4 hours to 2 days, turning meat occasionally. Turn on grill. Place bison tederloin on grill. Brush with marinade. Let cook 15 minutes. Turn over and brush with marinade. Cook another 10 minutes for rare or longer as desired. Slice and serve.
Jerk Marinade
1 tsp ground allspice
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1/2 c finely ground scallions
4 jalapenos, stems removed, cut in half retaining the seeds
1/2 c distilled white vinegar
1/4 c soy sauce
2 tbl canola oil
1 tbl salt
pinch of garlic powder
Combine all the ingredients in a blender or food processor. Process or blend for 2 minutes. Pour over the bison roast and marinate for 4 hours or overnight. to cook bison roast, take the marinated meat out of the refrigerator and bring to room temperature. Put roast in heavy covered roasting pan retaining the marinade on the meat. Heat oven to 400 degrees to start. Cook for 1 hour, then turn heat down to 325 degrees and roast until tender. Keep pan covered and turn every 1/2 hour. Cook from 4-6 hours.
Peppered Bison Striploin Steaks
4 Bison striploin steaks
4 garlic cloves, pressed
1 tbl cracked black pepper
4 tbl olive oil
1 tsp salt
Mix garlic, black pepper, olive oil and salt in small bowl until smooth and fragrant. Coat the steaks with this mixture and let it marinate for 4 hours or overnight. Bring to room temperature if refrigerated before cooking. Heat a saute pan with 2 tbl olive oil. When oil is hot, add the steaks and cook for 5 minutes on one side. Turn over and cook 3-5 minutes for medium rare. Cook a few minutes longer for medium to well done. Remove steaks from pan and serve immediately.
Bison Tamale Pie
1 small onion, chopped
1 red or green pepper, chopped
1 stalk celery, chopped
1 clove garlic
1/4 c sherry wine
1 lb. ground bison, salt-pepper
1 tbl cumin seeds, paprika-oregano
2 tbl tomato paste, 1 c of corn
1/2 c lowfat cottage cheese
3/4 c buttermilk
1 egg
1 tsp baking powder
1 tbl honey
1 c corn flour, stone ground
4 oz diced chilies
Saute onion, garlic, pepper, celery, and cumin seeds in a large skillet coated with cooking spray. Cook until vegies are soft, then add ground bison, salt, pepper, paprika and oregano (to taste) and sherry wine. Cook bison until browned, but be careful not to overcook. Turn heat off, then add tomato paste, cottage cheese, and corn. Mix well and set aside. In a medium bowl, beat egg, buttermilk, honey, and baking powder together. Add corn flour and chilies and stir to combine. Spray a 13x9x2 in baking pan with cooking spray. Spread bison mixture evenly in pan. Then spread corn flour mixture evenly on top of bison mixture. Bake at 400 until bubbly, about 20 minutes. Serve immediately.
Bison Meat Loaf
2 lbs ground bison
1 c bread crums, crushed crackers, or corn flakes
1 tbl olive oil
1 large yellow onion, minced
3 cloves garlic, pressed
2 eggs, beaten
1 tsp salt
1/2 tsp black pepper
1/4 tsp ground thyme
1 tsp oregano
1 tsp basil
1 tsp sage
1 tbl Worchestershire sauce
In a nonstick frying pan over medium heat, warm the olive oil. Add the onion, garlic and saute until the onions are translucent (about 4-5 minutes). Remove from the heat and set aside to cool. Preheat oven to 350. Spray a shallow roasting pan with Pam. In a large mixing bowl, combine the ground bison, bread crums and onion/garlic mixture. In a medium bowl, combine the eggs, salt, pepper, thyme, oregano, basil, sage and Worchestershire sauce. Pour the egg mixture over the meat mixture and with your hands mix the ingredients toggether to combine evenly. Pat the meat mixture into an oval loaf and transfer to the shallow roasting pan. Spray the top of the meatloaf with Pam and cook for 1 1/2 to 2 hours or until done. Slice into 1 inch slices and serve with tomato sauce or gravy.
Buffalo in the Style of Tuscany
Marinade:
1/2 cup olive oil
1 tsp wole thyme
1 tbl whole rosemary
1 tbl cracked black pepper
2 garlic cloves, finely chopped
Sauce:
2 tbl olive oil from the marinade
1 tbl anchovy paste or 3 anchovy fillets
2 tbl capers
4 tbl pureed sundried tomatoes or 1/3 c tomato puree
1/4 c beef demiglace or 1/4 c beef stock
3/4 c Marsala wine
Allow a six ounce serving per person. This should be two medallions cut about one inch thick. Marinate at room temperature for two to three hours. If sauteing is your option, pour enough olive oil to just coat the bottom of the pan, heat almost to the smoking point. Add the meat, leaving the bits and pieces of garlic herbs that adhere to the medallions, and sear the sides until rare or medium rare. Don't burn the oil, it will impart a bitter flavor to the sauce. To the hot saute pan add the olive oil, anchovy paste, and capers. Stir, then cook briefly and add the tomato puree. Reduce the mixture slightly, then add the demiglace and Marsala. Reduce until sufficiently thickened. Arrange the medallions on warm serving plates and spoon the sauce on top, or spoon the sauce on the plates and place the medallions on top. Add fresh ground pepper.
Bison Osso Bucco
1/2 c unbleached flour
1 tsp dried oregano
1 tsp dried rosemary
1 tsp dried sage
1 tsp salt
1 tsp ground black pepper
4 pieces bison shanks
1 tbl olive oil
1/4 c chopped fresh rosemary
1/4 c chopped fresh sage
2 tbl finely grated lemon zest
1/4 c chopped fresh parsley
8 garlic cloves
1/2 c dry white wine
3 c chicken stock
In a shallow glass baking dish, combine the flour, dried oregano, basil, rosemary, sage, salt and pepper. Add the bison shanks and turn and coat well. In a 4 qt. Dutch oven over medium heat, heat the oil. Add the bison and saute, stirring frequently, until browned, about five minutes. Add the fresh rosemary and sage, lemon zest, parsley and garlic and saute, stirring frequently, for 2 minutes more. Add the wine and 1 cup of chicken stock and simmer, uncovered until the liquid is almost evaporated, about 20 minutes. Preheat oven to 350 degrees. Cover the bison and bake for at least 2 hours (can bake for up to 6 hours at 300 degrees) spooning the sauce ovber the meat every 15 minutes.
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