Recipes

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1 1/2 lbs Bison stewing meat

4 Potatoes

2 Carrots

1 Cup chopped onion

2 Cups diced turnip

2 Cups diced celery

1 Package onion soup mix

2 Garlic cloves or 1 Tbsp minced garlic

1 (14 oz) can of diced tomatoes

1 Cup water

1/2 Cup pot or pearl barley

Salt & Pepper

*Cut meat into small pieces. Dice up vegetables.  Put all ingredients together in a roaster and bake in the oven at 250 F for 5-6 hours or in a slow cooker on low for 7-8 hours. Delicious flavour and tender meat.  Serves 6.  

1 1/2 lbs Bison steak

1 clove garlic, minced or pressed

1 Tsp ground ginger

2 Tbsp brown sugar

2 Tbsp lemon juice

1/4 Cup soy sauce

2 Tbsp canola or olive oil

1 Tbsp minced onion

1/4 tsp pepper

*Combine soy sauce, garlic, brown sugar, lemon juice, oil, onion and pepper.  Pour over steak, cover and refrigerate for 6 hours or overnight.  Lift steak from marinate and drain briefly (save marinate).  Place on barbecue and cook for 6 min, turning once and basting with reserve marinate.

4 lbs Ground Bison

4 Tbsp liquid smoke

1 Tbsp garlic powder

1 cup water

1 Tbsp onion salt

1 Tbsp mustard seed

4 Tbsp tender quick salt

1 Tbsp pepper

*Mix all ingredients together well.  Form into 3 rolls and wrap in foil (shiny side in).  Refrigerate for 24 hours.  Poke holes in the bottom of the roll and place on a broiler pan rack with water in the tray.  Bake for 90 min at 350 F.  Cool and wrap in plastic to store.  Rolls freeze well too.

¬ Recipes from The Canadian Bison Cookbook¬