Young Blood's & Morning Star's Home of Information

Bison or Buffalo Recipes

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

Divider Bar

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

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!

Divider Bar

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

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.

Divider Bar

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

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.

Divider Bar

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

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 ? cup water, if needed. Cover and cook ? 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.

Divider Bar

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

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.

Divider Bar

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

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.

Divider Bar

[ Recipes Intro ]
[ Native American Food 1 | Native American Food 2 ]
[ Native American Food 3 | Native American Food 4 ]
[ Natural Foods List ]
[ Native American Recipes ]
[ Bison or Buffalo Recipes ]
[ Morning Star's Recipes 1 | Morning Star's Recipes 2 | Morning Star's Recipes 3 ]

Divider Bar
[ About Us | The People Declare | Clans Info | Religious Culture ]
[ Blackfoot Wisdom | Blackfoot Culture | Blackfoot History | Blackfoot Language ]
[ Blackfoot Ancient Stories | Blackfoot Crafts | Chief Photos ]
[ Our Recipes | Quilt Links | Ten Indian Commandments! | Favorite Links ]
[ Legal Information | Site Journal | Awards Won ]
[ Email | Home Page | Site Map ]
Top of Page

ICRA