Bison Meat Recipes
Discover delicious and nutritious bison meat recipes on the Texas Tribal Buffalo Project website. Explore a variety of creative dishes that highlight the rich flavor and health benefits of bison, a lean and sustainable alternative to traditional meats. Perfect for home cooks looking to enjoy premium, ethically sourced bison while supporting Native American tribes and conservation efforts. Get inspired with easy-to-follow recipes and cooking tips today!
Dakota Style Bison Stew By: Dee and Ray Willard
Ingredients: 2 pounds bison meat, cubed 1/2 cup vegetable oil 1 cup yellow onions, coarsely chopped 1 cup red onions, coarsely chopped 1 1/2 quarts water (recommended: Missouri River Water) 4 teaspoons beef bouillon 2 to 3 bay leaves 20 peppercorns 1/4 teaspoon ground mustard 1/2 teaspoon garlic powder 1/2 teaspoon dried thyme leaves 2 cups sliced carrots 2 cups chopped celery 3 tomatoes, peeled and chopped 1 medium turnip, diced 1 medium rutabaga, diced 1 medium yam, diced 1 large ear sweet corn, kernels removed Salt and pepper
Directions: Brown the meat in a large Dutch oven with the oil and onions. Add 1 quart of water to the pot along with the bouillon and bring to a simmer. Add spices and remaining vegetables to the pot and simmer for 45 minutes. Add the remaining 1/2 quart of water and continue simmering for an additional 1 1/2 hours. If firmer vegetables are desired, add vegetables later into this simmer (45 mins into secondary simmer for example). Season, to taste, with salt and pepper.
Chile con Carne By: Dolores Latorre
Ingredients: 2 lbs stew meat, cut into 1-inch cubes 6 ancho chiles (dried poblano) 1 large onion, coarsely chopped 2 cloves garlic, minced 3 tablespoon oil ½ teaspoon oregano ⅛ teaspoon ground cumin salt and pepper to taste 2 cubes beef bouillon (1 cube is equal to one teaspoon powdered beef stock, or one cup of beef broth) 3 cups cooked pinto beans, if desired.
Directions: Combine chiles, the water in which they were soaked, onion, garlic, oregano, and cumin in a blender until they form a fine puree. In a heavy, iron skillet, heat 1 tablespoon of oil and fry the puree for 10 minutes, stirring constantly. Set aside. In a heavy, iron skillet, heat the remaining 2 tablespoons of oil and quickly brown the meat. Cover with water and add beef bouillon and pepper to taste. Simmer until the meat is tender. Add the chile mixture and cook for an hour longer. Test for salt. If desired, 3 cups of cooked pinto beans may be added.
Meatballs By: Dolores Latorre
Ingredients: 1lb ground meat 6 slices dry whole-wheat bread or 1 cup of breadcrumbs ½ teaspoon granulated sugar 1 teaspoon salt ½ teaspoon allspice ½ teaspoon ground nutmeg ¼ teaspoon ground black pepper ½ cup oil Directions: First, break apart bread into small pieces if you are not using breadcrumbs. Then mix bread and meat in a bowl until it has formed together. Combine remaining ingredients and form into small balls. Brown in oil and drain on absorbent paper.
Meatball Soup by: Dolores Latorre
Ingredients: 2 ancho chiles (dried poblanos), or 2-4 roasted jalapeno or serranos depending on preference and availability 2 medium tomatoes peeled and sliced 1 onion, chopped 1 cloves garlic, minced ½ teaspoon oregano or marjoram
½ teaspoon sugar Salt and pepper to taste Directions: First combine all ingredients in a blender and mix to a fine puree. Strain to remove seeds. Add enough water to make about 2 quarts of liquid. Simmer uncovered for one hour or until liquid is reduced about ¼. Taste for seasoning and add the meatballs. You may simmer for an additional 15 minutes or serve immediately
Honey-Orange Bison Back Ribs By: Better Homes and Gardens Test Kitchen
Ingredients
5 pounds bison back ribs, cut into 2- to 3-rib portions
2 (12 ounce) bottles chili sauce
1 ½ cups orange juice
2 teaspoons finely shredded orange zest
½ cup finely chopped onion
⅓ cup cider vinegar
¼ cup honey
4 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
Directions
Place bison back ribs in a 4- to 6-quart pot. Cover with water. Bring to boiling; reduce heat. Simmer, covered, for 1 hour or until tender. Drain; cool for 30 minutes. Place bison back ribs in a large resealable plastic bag set in a shallow dish.
For marinade, combine chili sauce, orange juice, orange zest, onion, vinegar, honey, garlic, salt, and pepper in a large bowl. Pour 3 cups over the bison back ribs. Marinate bison back ribs in the refrigerator for 4 to 24 hours, turning bag occasionally. Cover remaining marinade; chill until needed. Drain bison back ribs; reserve the drained marinade for brushing on ribs while grilling.
For charcoal grill, arrange preheated coals around a drip pan. Test for medium heat above pan. Place bison back ribs on grill rack over drip pan. Cover and grill for 15 to 20 minutes or until heated through, brushing once with some of the drained marinade; discard any remaining marinade used for brushing. (For gas grill, preheat grill. Reduce heat to medium-high. Adjust for indirect grilling. Grill as above.)
Place the reserved marinade (not used for marinating or brushing) in a medium saucepan. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes; pass with bison back ribs.
Picadillo Norteño (Minced meat, northern-style) By: Dolores Latorre
Ingredients: 1lb ground meat 1 ancho chile (dried poblano), (2-3 jalapeños or serranos may be substituted depending on preference and availability. Don’t forget to remove the seeds if milder heat is desired!). ⅛-¼ teaspoon ground cumin 1 potato, boiled and cubed 1 large onion, finely chopped 2 medium tomatoes, peeled and chopped ½ teaspoon oregano Pinch of sugar 2 tablespoons oil Salt and pepper to taste Puree chile, water, tomatoes, cumin and sugar.
Directions: In a heavy, iron skillet, heat the oil and brown the meat, stirring constantly. Add the chopped and minced garlic and stir until the onion is glazed. Add the puree and cook for 20 minutes. Season with salt and pepper. Add cubed potatoes and stir until potatoes are hot. Alternatively you may add the potatoes after browning the meat if you wish to forgo boiling them
