ROAST CRABAPPLE BISON

5-6 lbs Buffalo roast, boneless

½ tsp salt

1 tsp pepper

1 garlic clove, crushed

Marinade:

½ cup orange juice

2 T. lemon juice

½ tsp all spice

Glaze:

2 T. melted butter

2 T. orange juice

¼ cup crabapple jelly

Season roast with salt, pepper and garlic. Tie roast with cooking twine and place in covered baking dish. Roast in preheated oven at 275 degrees for 1 to ½ hours. Combine ¼ cup orange juice, lemon juice and allspice to form marinade and baste meat frequently.  To make the glaze, mix melted butter 2 T. orange juice and crabapple jelly in bowl. 30 minutes before roast is done, uncover and brush meat with glaze and continue roasting until desired doneness.

BISON ROAST IN FOIL

3-4 lbs bison roast

½ envelope dry onion soup mix

Preheat oven to 275 degrees. Place roast on an ample piece of heavy-duty aluminum foil. Sprinkle dry onion soup mix over the meat. Bring edges of foil together, add one cup water and seal tightly. Place in shallow roasting pan and bake at 275 degrees for 2-4 hours or until internal temperature reaches 140 degrees (rare) to 170 degrees (medium). For special flavor, ½ hour before done, add ½ cup wine. Save juices and thicken for gravy.

BISON ROAST MAKES ITS OWN GRAVY

1 3-4 arm bison roast

1 can golden mushroom soup

1 can cream of mushroom soup

1 pkg. dry onion soup mix

Rub flour into roast and brown in small amount of hot oil to sear edges. Place in casserole dish or roaster. Combine mushroom soups and onion soup mix, will be thick. Spread over top of roast. Place lid on pan or seal with aluminum foil. Bake at 275 degrees for 5 hours. Roast will be very tender and seasoned. Makes its own gravy.

BRAISED SHORT RIBS

Cut away any membrane and fat from the meat side of the ribs. The thin connective membrane on the bone side of the ribs can be left intact. Cut ribs into 3 to 4 inch sections. Combine flour, dry mustard, salt and pepper in a large plastic or paper bag. Add ribs and shake to coat. Put canola oil in large saucepan. Over medium high heat, brown coated ribs on all sides. Transfer browned ribs to a 4-6 quart Dutch oven. Blend remaining ingredients in a medium size bowl. Pour over ribs in Dutch oven. Cover and cook in a 275 degree oven for 3 hours.

TENDERIZED BISON ROUND STEAK

Lightly flour round steak and place in large skillet coated with olive oil or canola oil.  Brown on both sides.  Slice onion and green pepper and place on top of round steak. Add one can of tomatoes and sufficient water to cover meat.  Simmer until tender (1 to 1 ½ hours). You can also add potatoes and carrots and it makes a great meal all in one dish.  It can also be slow-cooked in oven or crock pot if desired.

Round Steak with Mushroom Soup

Follow above instructions except use one can of mushroom soup and sufficient water/milk to cover meat.  Slow cook in skillet, oven or crock pot.

Additional Cooking Tips:

We frequently get asked how to cook with bison.  I can assure you I am no gourmet cook but have found that bison is interchangeable with most if not all beef recipes. Bison cuts are identical to beef. The main difference is the fat content; the fat on a bison goes to the outside of the animal instead of the marbled effect that we are accustomed to with beef. Fat works as an insulator in slowing down the cooking process so bison should be cooked low and slow with sufficient liquid to keep it moist. If you are grilling the steaks, we recommend marinating with Italian Dressing or Sun-Dried Tomato Dressing or your favorite red wine.  When cooking with bison burger, you can put away the colander or strainer…there will be no grease to drain off. If you have any questions, please don’t hesitate to call. We want ensure that your cooking and eating experience with bison is healthy, nutritious and delicious.