Hanson Bison Ranch
  Some Recipes for Bison Meat

Raised Naturally in the Alberta Peace Country

With No Growth Hormones or Antibiotics, and fed No Animal By-products

STROGANOFF

1 lb. round steak, cut into 3/4 in. pieces
2 tbsp. oil
1/2 cup chopped onions
1 clove garlic, minced
1 can mushroom slices
1 cup sour cream
1 can tomato soup
1 tbsp. Worcestershire sauce
6-8 drops Tabasco sauce
salt and pepper

     Dip meat in flour and brown in the hot fat.  Add the onions, garlic and mushrooms.  Combine the other ingredients and pour over the meat.  Bake in oven until tender, ( 300 degrees  for at least one hour).  If desired sprinkle with grated cheese.


MUSHROOM SWISS STEAK

Combine 1/2 cup flour and 1 tsp. salt.  Pound into both sides of  2 pounds round steak.  Cut steak into  6-8 pieces.  Heat 3 tbsp. oil in large frying pan.  Brown meat on both sides, reduce heat and add:
    1 - 10 oz. can consomme
    1/2 cup water
    1/4 cup ketchup
    1 tsp. prepared mustard
    1 medium onion
    Season to taste

Tightly cover pan and simmer slowly for 1 1/2 hours or until meat is tender.  Add water to keep meat moist if necessary.  About 20 minutes before cooking time is up, add 1/2 pound sliced mushrooms.  I  put this in the oven in a casserole dish instead of finishing it on the stove.  Cooking times stay the same and use a 300 degree oven.


OVEN BARBECUED STEAKS

3 lbs. round or sirloin tip steaks                                    1/2 cup vinegar
2 tbsp. oil                                                                   1 tbsp. brown sugar
3/4 cup ketchup                                                          1/2 tsp. salt
3/4 cup water                                                              1 tbsp. Worcestershire sauce
1 tbsp. prepared mustard                                             1/8 tsp. pepper
1/2 cup chopped onion
Brown steaks in hot oil.  Remove steaks; add onions.  Brown slightly.  Add remaining ingredients; simmer for 5 minutes.  Pour over steaks.  Bake at 275-300 degrees F.  for 2 hours.


EASY STEAK RECIPE

Brown a round or sirloin tip steak in a frying pan with a bit of oil.  Put steak in a  roasting pan.  Fry some onions in the same pan.  Add some liquid such as broth or just water.  Simmer for a few minutes.  Pour over the steaks, add seasonings that you like for flavour.  Put in oven at 275-300 degrees F. for about 2 hours.


BISON BURGER SOUP

1 lb. ground bison
1 cup diced onion
1 cup cubed raw potatoes
1 cup sliced carrots
1 cup sliced celery
1 can stew tomatoes
1 can tomato soup
1/4 cup rice
1/2 tsp. salt
dash of pepper
6 cups water
Cook ground bison and onion, browning meat slightly.  Add potatoes, celery and water, bring to boil.  Sprinkle rice into mixture.  Add remaining ingredients , cover and simmer one hour.  Can be done in crock pot or slow cooker.  For thicker soup, 3/4 cup of barley may be substituted for rice.


LAZY RANCHER CABBAGE ROLLS

1 lb. ground bison
1 small onion
1 cup water
1 small head cabbage
1/3 cup uncooked rice
1 cup undiluted tomato soup
Chop cabbage and place in a greased baking dish.  Brown meat and onion . stir in rice.  Pour mixture on top of cabbage.  Mix soup and water together and then pour on top of casserole.  Cover with lid or foil.  Bake at 3a50 degrees F.  for one hour.  Add more water if casserole is to dry.

PORCUPINE BISON MEATBALLS

Makes 4-5 servings
1 lb. ground bison
2 tsps. onion, finely chopped
1/2 cup rice, uncooked
1/2 tsp. pepper
1/2 tsp. salt
1 egg
flour(optional)
1 tbsp. butter or marg.
1 can tomato soup
1/2 cup water

Mix the ground bison, chopped onion, rice, pepper, salt, and egg in a bowl.  Be sure ingredients are mixed well.  Using your hands form small porcupine-looking bison meatballs.  Roll each little meatball in the flour(optional) and place in a frying pan.  Brown the meatballs in butter.  Mix the soup and water.  Cover the meatballs with the soup mixture.  Cover the pan with a lid and braise for around 20 minutes, adding water if needed.


BUFFALO AND MUSHROOM RAGU APPETIZER                                                  Yield: 4 servings

In a pan sauté 4 cups mushrooms (a variety of your choosing, cut into strips) with 1 clove minced garlic, 1 tbsp onion fine diced and butter (start with a tbsp and add more when needed)

Once mushrooms are tender add a large pinch of a combination of thyme, rosemary, basil, parsley (1 part thyme, rosemary, basil, 2 parts parsley)

Sauté 2 cloves garlic minced and ½ of a shallot (or 2 tbsp fine diced onion). Add 4 oz of sirloin steak that has been cut up into thin strips. Add about 1- 1 1/2 ounces of Port or Madera wine. Reduce by half. Add 2 oz cream, 1 tsp lemon zest, and 1 ½ tbsp of herb mixture. Heat through and serve with puff pastry, buns or anything of your choosing.


PEPPERED BISON ROAST

4 - 5 lb. roast (thawed)
garlic pepper
seasoning salt (no MSG)

Preheat oven to 325 degrees F. Rub seasoning salt onto roast.  Pat with garlic pepper.  Put roast into pan, add 3/4 to 1 in. of water.  Cover roaster and cook for approx. 2 1/2 hours.  Turn oven down to warm and let roast rest until ready to be serve (approx. 2 hours).  Use drippings for gravy or serve au jus.  Meat should be tender and juicy.


BARBECUED BISON ROAST

use a 4 -6 lb. roast (cut doesn't really matter)
insert 4 -5 half-cloves of garlic in various places inside the roast
liberally sprinkle all surfaces with seasoning salt, freshly ground black pepper and garlic powder.

PREPARE THE BBQ AS FOLLOWS:
-underneath the grill on top of the coals, place a metal cake pan that is larger than the roast and fill approx. 2/3 full of water. (this will stop any flaring of the roast and drippings and also prevents the roast from any drying out)
-start BBQ only on the opposite side from where you are cooking the roast.  Start on high heat and searing the roast, turn heat down to low-medium.
-during cooking, set the roast on end and turn 1/4 turn every 15 minutes, doing the ends of the roast last.  Generally, cooking time is 1/2 hour per pound.
-it is preferable to use a meat thermometer to determine how well done you like the meat.


GINGER GLAZED BUFFALO ROAST

-2 1/2 lb. round or sirloin tip roast
-4 cloves garlic, minced
-2 tbsp minced ginger root
-2 tbsp. olive oil
-2 tsp. dried mint
-1 tsp. pepper
-1/4 tsp. salt
-1 tbsp. liquid honey
-1 tbsp. cider vinegar

Place roast of rack in small roasting pan.  Combine garlic, ginger, oil, mint, pepper and salt; spread all over roast.  Pour water to a depth of 1/2 inch into pan.
Roast in 400 degree F. oven for 30 minutes.  Reduce heat to 250 degrees F. and roast for 35 minutes.  Stir honey with vinegar; brush 1/3 over roast.  Roast, basting twice with remaining honey mixture.
Transfer to cutting board; tent with foil and let stand for 10 minutes before slicing thinly across the grain. 


ROUND ROAST FOR THE SLOW COOKER

Place a couple of carrots and celery sticks in the bottom of the slow cooker
Sear thawed roast
Place roast on top of carrots and celery
Put in some onions and garlic
Add water to cover carrots and celery sticks
Cook on low temp for about 6 hours, depending on size of roast.


BLADE ROAST FOR THE SLOW COOKER

Brown the thawed roast in a pan (if you like you can flour the outside before browning)
Put roast in slow cooker
Add a can of tomatoes and water or broth to almost cover the roast
Cook for 10 to 12 hours on low
Add vegetables such as potatoes, carrots, turnips around 3-4 hours before serving
   (the veg. can get mushy if they are put in at the beginning of the cooking time.
   If they have to be added early - cut them into large pieces.)
Pull the meat apart into pieces – it doesn't slice

SASKATOON CRANBERRY CHUTNEY

1/2 cup Saskatoon Berry Puree
3 oz Saskatoon berries
2 oz sun dried cranberries, fresh or frozen are fine
2 oz red onion "small dice"
1 tsp tomato paste
1 tsp ancho chili paste, add more or less to taste
4 cloves roasted garlic
1/4 cup brown sugar
1 tbsp balsamic vinegar

1. Soak dried cranberries in hot water, rinse and strain, omit of not using dried
2. Chop all ingredients in a food processor - leave fairly chunky
3. Mix all together until smooth and keep in a jar for 2-3 days for
 flavour to develop

DOUBLE CHEESE MEAT ROLL

1 1/2 lbs. ground bison
1 egg
3/4 cup cracker crumbs
1/2 cup finely chopped onion
1/3 cup ketchup
1 tsp. salt
1/2 tsp. oregano
1/8 tsp. pepper
2 cups shredded mozzarella & cheddar cheese mixed
Combine ingredients except cheese.  Mix well and shape into a flat rectangle about 10" by 12".
It is easier to roll if you place the mixture on a sheet of wax paper. Sprinkle cheese evenly over meat mixture.
Roll up like a jelly roll and place in loaf pan. Bake at 350 degrees F. for about 1 hour.  Drain any excess fat.
MEAT TOPPING: 3 tbsp. brown sugar, 1/4 cup ketchup, 1/4 tsp. nutmeg, 1 tsp. dry mustard.
Spread meat topping over roll and bake an additional 15-30 min.


For more information and recipes, try www.bisoncentre.com