EXCEPTIONAL Bison Meatloaf Recipe

This recipe was submitted from one of our loyal customers and friends here at the ranch.  Simple and Delicious… what could be better?!  Enjoy… !

Start by WASHING YOUR HANDS

INGREDIENTS:

  • 1 pound of ground bison. (buffalo)
  • 1/2 pound of ground pork.
  • 1/2 cup of finely chopped onion.  (prefer sweet onion)
  • 3/4 cup chili sauce.
  • 1/2 cup of milk.
  • 1 egg.
  • 2/3 cup of bread crumbs.
  • 1 small garlic toe.
  • 2 or 3 strips of bacon.

Optional items:

  • 1/4 cup of finely chopped green pepper
  • 1/4 cup of finely chopped red pepper
  • 1/4 cup of ketchup
  • salt and pepper to taste
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Put all the ingredients (EXCEPT THE BACON STRIPS) in a large mixing bowl and mix very well.  Then place the mixture in a pan, form into a loaf and place the bacon strips on top.

 

 

Set the oven temp to 350 degrees and bake from 60 minutes to 75 minutes depending upon how thick you make the loaf.

 

Enjoy eating!

 

Gary and Ann ~ Two old-timers from Graham, WA


Cooking with Bison

While bison is similar to beef in flavor, it has far less fat, so it needs different preparation to achieve the best results. Specific techniques vary by cut, but here are some general guidelines.

1/3 LESS TIME

Bison requires about 1/3 less cooking time than beef. However, you don’t want to rush it. Cooking bison over a lower temperature helps maintain its moist and tender texture

1/3 LESS HEAT

Like beef, bison is best enjoyed rare to medium rare. But remember, it requires 1/3 less heat to cook. “Low and slow” is a good rule to follow as long as you don’t overcook.

LET IT REST

Let your bison rest in a warm place for 5 to 15 minutes after cooking. Don’t cut into bison until it has rested. Cutting too soon will let the sealed-in juices escape.

CHECK THE TEMP

For the best taste, most bison steaks and roasts should be cooked to an internal temperature of 120–140° F when taken off grill or out of oven. Trust your meat thermometer, not your eyes!

Thank you Bison Council! 


Smoked Bison Back Ribs

When a picture can say a thousand words…  What does a Bison BBQ look like to you?

ingredients

  • 1 slab bison back ribs
  • Barbecue sauce, for serving
bisonribs

RUB

  • 1 tablespoon lemon pepper
  • 1 tablespoon garlic salt
  • 1 teaspoon cayenne
  • 1/2 teaspoon ground rosemary
  • 1/4 teaspoon ground thyme

preparation

Heat a cooker to 230° to 250°F. Remove the ribs from the refrigerator and outline them with a sharp, pointed paring knife.

Combine all the ingredients for the rub in a small bowl and blend well. Season the ribs all over with the rub.

Oil the grate and place the ribs on it bone side down over indirect heat. Cover and cook for 1 to 1 1/2 hours. Turn and cook for 45 minutes more, then turn and cook for another 45 minutes, or until pull-apart tender.

Increase the heat to 350° to 400°F. Glaze the ribs with the sauce and cook for 5 to 7 minutes, being careful not to burn the ribs, then turn and glaze again and cook for another 5 to 7 minutes. Repeat 2 or 3 times, if desired.

Transfer the ribs to a cutting board and let them rest, covered loosely with aluminum foil, for 10 to 15 minutes. Cut the ribs into individual pieces and serve with barbecue sauce.

Serves 4

Thank you epicurious.com!


Greek Bison Burgers

Feta and spinach not only add great flavor to these Greek-inspired burgers, but also provide moisture and texture to lean ground bison. The yogurt sauce is a perfect condiment, with much less fat than regular mayonnaise.

burger

Makes: 4 servings, Total Time: 

INGREDIENTS

BURGERS

  • 1 pound ground bison
  • 1/2 cup cooked spinach, squeezed dry
  • 1/2 cup crumbled feta cheese, preferably sheep’s-milk
  • 2 teaspoons chopped fresh dill
  • 1 teaspoon chopped fresh oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon minced garlic
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper

YOGURT SAUCE

  • 3/4 cup nonfat or low-fat Greek-style plain yogurt, (see Note)
  • 1 teaspoon freshly grated lemon zest
  • 2 teaspoons lemon juice
  • 1 teaspoon chopped fresh dill
  • 1 teaspoon chopped fresh mint
  • Pinch of kosher salt
  • Freshly ground pepper, to taste

BUN & TOPPINGS

  • 4 French rolls, or 4-inch pieces of baguette, preferably whole-wheat, split and toasted
  • 16 thin slices English cucumber
  • 8 slices vine-ripened tomato
  • 4 thin round slices red onion
  1. Preheat grill to medium-high.
  2. Place bison, spinach, feta, 2 teaspoons dill, oregano, cumin, garlic, 3/4 teaspoon salt and 1/2 teaspoon pepper in a large mixing bowl. Gently combine without overmixing. Form into 4 oval-shaped patties roughly the size of the rolls.
  3. Oil the grill rack (see Tip, below). Grill the burgers until an instant-read thermometer inserted into the center registers 155°F, 5 to 6 minutes per side.
  4. To prepare yogurt sauce: Combine yogurt, lemon zest and juice, 1 teaspoon dill and mint in a small bowl. Season with a pinch of salt and pepper.
  5. Assemble the burgers on rolls with the yogurt sauce, cucumber, tomato and onion.

Thank you Eating Well!


Bison Tacos with Cilantro-Radish Salsa

Radishes make a crunchy salsa for these–or any other taco you’re serving this summer.
tacos

ingredients

  • 2 tablespoons vegetable oil, divided
  • 1 pound bison skirt or flank steak
  • Kosher salt, freshly ground pepper
  • 1/2 cup fresh cilantro leaves with tender stems, divided
  • 4 radishes, trimmed, chopped
  • 2 spring onions or 4 scallions, white and pale-green parts only, thinly sliced
  • 1/2 serrano chile or jalapeño, seeds removed if desired, finely chopped
  • 2 tablespoons fresh lime juice
  • 8 corn tortillas, warmed
  • 2 ounces queso fresco or Cotija cheese, crumbled

preparation

Heat 1 tablespoon oil in a large skillet over high heat. Season bison with salt and pepper and cook about 5 minutes per side for medium rare. Let steak rest 5 minutes.

Meanwhile, chop half of cilantro and toss with radishes, onions, chile, lime juice, and remaining 1 tablespoon oil in a medium bowl. Season radish salsa with salt and pepper.

Slice steak and serve on tortillas topped with radish salsa, queso fresco, and remaining cilantro.

Thank you Epicurious!