Grass fed bison meat has a unique flavor, not gamey or wild, but a subtle sweet flavor. If this is your first time to try bison meat, please cook and taste it without condiments, spices or sauces. Then next time experiment with rubs, or marinades to blend this unique flavor with your own favorite seasonings.
Do you cook bison the same way as beef?
Uncooked bison cuts are identical to beef, except that the color is a deeper red, due to the fact that bison meat does not marble (produce internal streaks of fat) like beef, and it is high in iron. Since it is so low in fat, you get very little shrinkage when cooking buffalo meat.
Because it lacks marbling, the meat has a tendency to cook more rapidly. So remember the key to tender bison meat is "low and slow", meaning cook at a lower temperature with plenty of moisture, for a longer period of time of time. Don't cook it on high heat, and don't let the buffalo meat dry out.
My favorite way to cook buffalo burgers or bison steaks in a skillet is to put a lid or piece of aluminum foil over it to keep in the moisture. Cook on medium heat until the moisture in the pan is almost gone the pink is just disappearing from the middle of the meat. Move the pan from the heat source, let the meat rest for a few minutes, and it's ready for on your plate.
For grilling, I grill the meat at medium a few minutes until brown, and then seal the meat in foil-made pouches on medium low heat to finish cooking. You can grill them like you do beef, but boy, are they tender if you finish them by steam heat.
Buffalo roasts, ribs and bison briskets are best again, wrapped in foil, and baked in a low oven (275-300 degrees) for hours- 6-8 hours if thawed, 10-12 if frozen. They will feel like a soft, mushy baked potato when done. Or put these cuts of buffalo meat in a slow cooker or Crock Pot, you do not have to worry about overcooking, just let it cook for hours until it falls apart.
Wanting recipes using buffalo meat?
You can use buffalo meat in any beef recipe, but you don't need to drain off any fat as beef, and may actually need to add a little moisture instead by adding water or broth, and be sure to keep your pan or skillet covered with cooking.
Look at our bison meat recipes below, and under the descriptions of the buffalo meat cuts on this website.
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1 can (14 1/2 oz) beef broth 1/3 c. balsamic vinegar 1/3 c. reduced sodium soy sauce 3 cloves garlic, minced 1/2 c. finely chopped onion 3 T. Dijon mustard 1 T. Worcestershire Sauce 1 bay leaf 1 t. dried basil 1/2 t. each dried oregano, thyme, and sage 1/4 t. black pepper 1 lb. Smoky Hill Bison buffalo flank steak
Combine broth, vinegar, soy sauce, garlic, onion, mustard, Worcestershire Sauce, and all seasonings in a sealable plastic food storage bag. Seal and shake to mix. Place steak in bag and marinate in the refrigerator for 1 to 8 hours. Remove meat from marinade and broil 5-6 inches from heat source, about 3 minutes per side (rare) or 4 minutes per side (medium). Remove meat, place on a cutting board and let set for 10 minutes. Thinly slice across the grain on the diagonal. Use meat for fajitas, salads, Philadelphia cheese steak sandwiches, etc.
1 - 15 oz. can of Pork and Beans 1 - 15 oz. can of tomatoes (or can of Tomato Sauce) 1 T. Vinegar Salt, Pepper and Chili Powder to taste Corn Chips Shredded Lettuce Shredded Cheddar Cheese
Brown the bison burger, then add the Pork and Beans, tomatoes, vinegar and seasonings. Simmer until thickened. Serve over crumbled corn chips, and top with lettuce and cheese.
You can make your own crust from scratch, or use a ready-to-bake pizza crust. Top with a generous amount of ready prepared pizza sauce, followed by a layer of shredded cheddar and mozzarella cheese, and then a nice covering of browned ground bison. You may add peppers, mushrooms or whatever you wish. Bake at 400-450 degrees F for 15 minutes.
1 lb ground Smoky Hill Bison burger 1 cup cracker crumbs 1 cup water 1 t. salt 1/2 t. pepper
Mix all ingredients and pat into a 9 x 13 inch pan to about 5/8 inch thick. Let stand overnight in the refrigerator. Cut in about 15 pieces. Dip in flour, the brown both sides of the pieces in a skillet with a little butter or oil. Arrange domino-style in an oil-sprayed baking pan. Mix 1 can of cream soup (mushroom, chicken, etc) and 1 1/2 cans of milk or water together and pour over meat pieces. Bake 1 hour at 325 degrees.
1/2 cup chopped onion 1 T. butter or margarine 2 eggs, beaten 1 cup milk 3/4 cup quick-cooking or rolled oats 1 T. chopped fresh parsley 2 t. salt 1/2 t. dried savory or favorite herb 1/4 t. pepper 2 to 2 1/2 lbs. Smoky Hill Bison Ground Burger
Glaze: 1/2 cup ketchup 2 T. brown sugar 1/2 t. Worcestershire sauce 1 t. yellow mustard
In a small skillet, saute onion in butter until transparent. In a large bowl, combine onion with eggs, milk, oats, parsley, and seasonings. Add ground bison and mix well. Press into an 8 1/2 x 4 1/2 inch loaf pan lined with waxed paper. Refrigerate for 2 hours. Unmold loaf into a shallow baking pan. Bake at 325 degrees for 30 minutes. Meanwhile, combine glaze ingredients. Remove loaf from oven, drain. Brush on the glaze. Return to oven. Bake 1 hour or until done. Yields 10-12 servings.
Dressing: 1/4 cup Balsamic vinegar 1 clove garlic, minced 1/3 cup canola oil 1 tbsp. 1 T. sun dried tomatoes 2 t. chili oil 1/2 t. lemon juice, fresh 1/2 t. Worcestershire sauce 12 Butter lettuce leaves 2 T. sesame seeds 4 portions assorted baby greens 4 sprigs fresh mint 4 1/2 oz. bison meat 2 tbsp. cilantro, chopped
Prepare dressing and set to the side. Slice the bison into thin medallions and marinate in the dressing for at least 2 hours. Drain marinade and reserve. Sear the medallions very briefly if you prefer the meat partially cooked and chill for 2-3 minutes. Arrange butter leaves on plates. Top the butter leaves with the baby greens and lay the bison medallions on top of the greens. Drizzle with the reserved dressing. Sprinkle with toasted sesame seeds and chopped cilantro. Garnish with sprig of mint.
Poaching mixture: 1 carrot, large cut 1 tbsp. salt 1 celery stalk, large cut 3 T. pickling spice 1 onion, medium size, large cut
1 bison tongue
Dressing: 1 shallot, chopped fine 1/2 cup heavy cream 1/4 cup dry white wine 4 oz. Camembert cheese, skin removed 3 T. raspberry vinegar 1/3 cup liquid reserved from poaching the bison tongue 2 cups cooked Uncle Ben's Prairie Harvest Rice Mix 4 portions Salad greens (mild and strong mixture is best)
To poach tongue, cover tongue with cold water and add the poaching mixture. Bring liquid to a boil and reduce to a simmer. Cook tongue until tender (when fork is inserted and comes out easily,) approximately 1 1/2 to 2 hours. Reserve part of liquid. Cool tongue and peel it. Cut it into strips and set aside for later. To prepare dressing, reduce wine and shallots to half Add cream and Camembert. Simmer for 20 minutes. Season with salt and white pepper to taste. Strain and cool to room temperature. Combine the vinegar and reserved poaching liquid in a heavy bottomed saucepan to prepare the tongue glaze. Reduce this mixture until it becomes thick syrup. Attractively arrange the greens, tongue and rice mixture on a plate. Drizzle the vinegar reduction on the tongue. Top the salad greens with the creamy dressing.
2 lbs. Smoky Hill Bison Ground Buffalo 2 tsp. Salt 3 tsp. Sage 1 tsp. Pepper 1 tsp. Thyme
Sprinkle salt, sage, pepper, and thyme over ground buffalo and mix lightly but thoroughly. Shape into roll 2" in diameter, wrap in wax paper and chill in refrigerator overnight. (this will keep for up to 3 days). Cut into 1/2" slices and cook slowly on griddle or in frying pan, turning to brown both sides.
1 lb. Smoky Hill Bison Zesty Sausage (or see recipe above, if need to make with ground) 6 slices Bread, cubed 4 Eggs, beaten 2 cups Milk 1 tsp. Mustard 1 tsp. Salt 1/4 lb. Cheddar Cheese, grated
Break up sausage and fry slightly. Mix all ingredients thoroughly in casserole dish, cover and store in refrigerator overnight. In the morning, bake in 350 degree oven uncovered for about 45 minutes.
1 can (14 1/2 oz.) diced tomatoes, undrained (I suggest Del Monte Zesty Tomato) 1 cup water 3 T. quick-cooking tapioca 2 t. sugar 1 1/2 t. salt 1/2 t. pepper 2 lbs. Smoky Hill Bison Stew Meat 4 medium carrots, cut into 1 inch chunks 3 medium potatoes, peeled and quartered 2 celery ribs, cut into 3/4 inch chunks 1 medium onion, cut into chunks 1 slice bread, cubed
In a large bowl, combine the first six ingredients. Add remaining ingredients, mix well, and pour into a greased 13 x 9 inch pan or 3-qt baking dish. Cover and bake at 325 degrees for 3 hours, or until meat and vegetables are tender. Serve in bowls. Makes 6-8 servings.
3 lbs. Smoky Hill Bison buffalo steak 2 onions, sliced 2 tbsp. butter or margarine 1 cup ketchup 2 tsp. salt 1 T. Worcestershire sauce 1/4 tsp. pepper 1/4 cup water 1 large lemon, sliced
Brown steak and put in large baking dish or Dutch over. Rub with butter and seasoning. Cover with lemon and onion slices. Combine ketchup, Worcestershire sauce and water. Pour over steak. Cover tightly. Bake at 350 degree F for 1-2 hours. Makes 4 to 6 servings.
1/2 lbs. Smoky Hill Bison buffalo Steak 2 T. lemon juice 1 clove garlic, minced or pressed 2 T. salad oil 1 tsp. ground ginger 1 T. instant minced onion 2 T. brown sugar 1/4 tsp. pepper 2 T. soy sauce
Combine soy sauce, garlic, brown sugar, lemon juice, oil, onion and pepper. Pour over steak, cover and refrigerate for 6 hours or till next day. Lift steak from marinade and drain briefly (save marinade). Place on barbecue and cook for 6 minutes, turning once and basting with reserve marinade.
1 1/4 cups soft bread crumbs 1/4 cup milk 1 slightly beaten egg 1 cup shredded taco cheese 1/2 cup shredded carrot 1/4 cup bottled steak sauce 1 to 2 T. prepared horseradish 1/2 t. seasoned salt 1/2 t. black pepper 1 1/2 lbs. Smoky Hill Bison ground buffalo
In a large bowl combine bread crumbs, milk and egg. Add cheese, carrot, half of the steak sauce, horseradish, seasoned salt, and pepper. Add ground bison and mix well.
Shape meat into two 4 x 8-inch loaves. Place each loaf on top of a double sheet of heavy aluminum foil that is big enough to wrap around the loaves and seal. Slit a few holes in the top of the foil to vent.
Pre-heat your grill to medium-low and place loaves over drip pan. Shut grill lid and cook for 60-70 minutes or until meat is no longer pink (160 degrees). Brush the remaining steak sauce on during the last five minutes of grilling.
Carefully remove meal loafs from grill. Cover with foil and let stand 15 minutes before slicing.
2 racks - about 4 lbs. Smoky Hill Bison buffalo ribs Salt, pepper and garlic powder to taste Season with Merlot Barbecue Sauce -see preparation below.
Place bison ribs meat side up on a roasting rack in a pan. Season to taste with salt, pepper, and garlic powder. Roast in preheated 375 degree F oven for 30 minutes. Reduce heat to 325 degree F and roast additional 30 minutes. Roast an additional 30 minutes at 325 degree F basting ribs generously every 10 minutes.
Merlot Barbecue Sauce: 1/3 cup ketchup 2 tsp. chili powder 1/4 cup brown sugar, packed 2 tsp. dry mustard 2 T. Merlot 1 tsp. ground mace or nutmeg 2 T. Worcestershire sauce 1/2 tsp. of salt 1 tbsp. cider vinegar 1/2 tsp. red pepper sauce
In small bowl, combine all ingredients. (Makes about 1 1/4 cups.) Cut between ribs and serve.
Glaze: 1 cup Jack Daniels 1 cup molasses 2 T. of Cross & Blackwell steak sauce 6 oz. can of orange juice
Parboil ribs for 30-45 minutes. Drain. Rub with salt and pepper. Place on grill. Turn often to prevent burning. Cook until tender, periodically applying glaze.
2 1/4 lbs. leftover Smoky Hill Bison buffalo roast cut in strips 1/2" thick 1/3 cup flour 1 tsp. salt 1/2 cup finely chopped onion 1 1/2 cups mushrooms cut in quarters or small pieces 1 clove garlic, finely chopped 2 T. butter 6 T. salad oil (divided) 1 cup beef broth 2 T. Worcestershire sauce 1 cup sour cream Buttered rice or noodles Chopped parsley
Dust meat strips in a bag with flour and salt. Saute onion, mushrooms and garlic in 2 tbsp. each of butter and oil in a large frying pan. Remove vegetables from pan. Add remaining oil to pan; brown meat quickly in heated oil, then remove from pan. Combine remaining flour mixture with drippings. Stir in broth and Worcestershire sauce; cook until thickened. Blend in sour cream and heat slowly. Add meat and vegetables and heat, but do not boil. Serve over rice or noodles, sprinkle with parsley. Yields 4 -5 servings.
1 1/4 lbs. Smoky Hill Bison buffalo Steak cut in strips 1-10 oz. can mushrooms 1/4 tsp. (pepper 1 lb. tomatoes 1 tsp. salt 2 T. molasses 1 or 2 green peppers sliced 3 T. soy sauce 1 large onion sliced 1-10 oz. can green beans
Place bison strips, flour, salt and pepper in cork pot. Stir well to coat steak. Add remaining ingredients. Cover and cook on high for 1 hour, then low for 7- 8 hours. Serve with rice.
1 1/2 cups raw wheat 1- 14 oz. can tomato sauce 3 1/2 cups water (to cook the wheat) 2 tsp. salt 1 lb. Smoky Hill Bison ground burger 3 cups water 1 large onion, chopped 2 large cans tomatoes 2 - 3 cloves garlic, chopped 3 tsp. chili powder 1 green pepper, chopped 2 - 3 drops Tabasco sauce
Cook wheat in 3 1/2 cups water for 40 minutes. Drain and set aside. Brown the ground bison. Put ground bison and cooked wheat in a crock-pot along with all the other ingredients. Simmer 6-8 hours on low. Serve with fresh garden salad.
1/2 cup Onion, chopped 1 tbsp. Butter 1 lb. Smoky Hill Bison Ground Buffalo 2 Eggs Salt & pepper to taste 3/4 cup milk 1/2 cup ketchup 3 dashes Worcestershire Sauce 6-8 Slices American cheese 1 cup croutons
Saute onion in butter. Add buffalo and cook until color changes. Put in a greased pie tin or baking dish. Beat together eggs, salt, pepper, milk, ketchup and Worcestershire sauce. Pour over buffalo burger in dish. Cover with American Cheese slices, bake at 325 degrees for 20 minutes. Remove dish from oven, add croutons, and return to oven for 10 more minutes.
An easy recipe to stretch for a family or a BBQ party. Just add more vegetables to your kabobs.
1/2 Envelope Dried Onion Soup Mix 2 T. Sugar 1/2 c. Ketchup 1/2 c. Salad Oil 1/4 c. Vinegar 1 T. Prepared Mustard 1/4 tsp. Salt Dash of Hot Sauce (optional) 1/2 c. Water 1 to 2 lbs. Smoky Hill Bison cubed Kabob / Stew Meat
Your choice of fresh vegetables- onion wedges, green pepper chunks, mushrooms, squash, cherry tomatoes, squash slices, etc. (With slow cooking on cuts like roast and brisket, you do not have to worry about overcooking, let it cook for hours until it falls apart. ) Metal or wood skewers
Mix the first nine ingredients together and bring to a boil in a pan on the stove. Simmer for 20 minutes. (Can be done in the microwave at 50% power, stirring occasionally.) Cool marinade, and put in a glass dish with cubed meat. Cover bowl with plastic wrap and refrigerate overnight. (Can use a self-closing plastic bag to marinate in.)
Cut up vegetables in small hunks and alternate with drained meat pieces on skewers, leaving a 1/4-inch space between pieces. Grill directly on medium-heated grill, brushing occasionally with reserved marinade up to the last 5 minutes of grilling. It will take 8 to 12 minutes for medium doneness. Discard leftover marinade.
Note: Can be served on a bed of rice. Makes 4 to 6 servings per pound of meat, depending on how many vegetables you use.
1 1/2 lbs. Smoky Hill Bison ground burger 6 thin slices of cheddar cheese 1 large green pepper, julienne sliced 1 medium onion, thinly sliced 1 medium tomato thinly sliced 6 thin slices of Swiss cheese Salt and pepper to taste 6 hamburger buns lettuce leaves, optional
Shape ground bison into 12 thin patties. Top six patties with a slice of cheddar cheese, green pepper strips and a slice of onion, tomato, and the Swiss cheese. Top each with another patty and seal edges. Season to taste. Broil, grill, or pan-fry burgers until meat is no longer pink. Sever on lettuce-lined hamburger buns. Makes 6 servings.
Short Ribs: 4 Smoky Hill Bison buffalo short ribs Salt and freshly ground pepper 2 T. vegetable oil 1 lb. carrots, peeled 2 large white onions, quartered 4 large cloves garlic 3 bay leaves 1 cup chopped tomatoes 2 cups beef stock 2 bottles of dark beer (12 oz. each) 1 small dried chile, such as arbol or cayenne 1 oz. dried mushrooms, chopped 1 T. pureed chipotles in adobo sauce 4 large pitted prunes 1 1/2 tablespoons tomato paste 8 oz. small fresh mushrooms
Sage Polenta: 2 cups water or chicken stock 1 teaspoon salt 1/4 cup stone ground cornmeal 2 T. heavy cream 6 T. (3/4 stick) unsalted butter 2 T. freshly grated Parmesan cheese 1 T. chopped fresh sage
To prepare the ribs:
Preheat the oven to 375. Season the ribs with salt and pepper and brown evenly in the oil in a flameproof casserole or oven- proof saute pan over medium heat, 4 to 5 minutes on each side.
When dark golden brown, add the carrots, onions, garlic, bay leaves, tomatoes, stock, and 1 bottle of beer, mixing well. Cover tightly and place in the oven for 2 hours. Make sure the lid is on tight and liquids do not evaporate. After braising for two hours, remove from the oven, take the ribs out of the stock, and let the juices run through a sieve into a bowl. Discard the cooked vegetables. Skim the fat off the surface of the braising juices and return the juices to the pan.
Return the ribs to the pan and add the chile, dried mushrooms, pureed chipotles, prunes, tomato paste, fresh mushrooms, and the remaining bottle of beer. Place the pan on top of the stove over a very low heat with the lid on tight. Cook for 1 hour.
To Prepare the Polenta: Bring the water to a strong simmer in a heavy saucepan over high heat and add salt. Add the cornmeal in a steady stream, incorporating with a wisk to prevent lumps. Reduce the heat and stir with a wooden spoon. Cook the polenta, stirring for 8 to 10 minutes until a thick porridge forms. Add the heavy cream, butter, cheese, and sage and stir to incorporate.
To Finish the Dish: Skim fat off the surface of the rib sauce. Serve 1 buffalo rib over the polenta. Spoon sauce on top. You can also refrigerate this dish; it will keep for up to 3 days.
2 lbs. Smoky Hill Ground Bison Burger 1/2 onion-chopped 2 large cloves garlic-minced 1- 28 oz. can of pork and beans 1/4 c. brown sugar 6 c. V8 Juice 1 t. Worcestershire Sauce 1/4 t. liquid smoke 1 t. salt 1-2 t. chili powder (or more if you prefer it hotter) 1/4 t. ground pepper 1/2 t. Italian seasoning 4 T. quick tapioca
Brown burger and add onion and garlic and cook until translucent. Puree beans and brown sugar in a blender. Add blended mixture and the rest of the ingredients to a pot and simmer in the stove for an hour to thicken and to blend the flavors. This also works well to put in a crock pot for several hours. To serve, garnish bowl of chili with a dollop of sour cream, and a sprinkling of shredded cheddar cheese. Makes 6-8 servings.
2 lbs. Smoky Hill Ground Bison Burger 1/2 onion-chopped 2 stalks celery-chopped 2 large cloves garlic-minced 1- 4.5 oz. can green chopped chilies 1/4 c. butter 2- 16 oz. cans of cooked Great Northern or Butter beans (I like to puree in a can of butter beans and add a can of the Great Northern beans in whole) 1/3 c. flour 2 c. milk 1 t. salt 1-2 t. chili powder (or more if you prefer it hotter) 1/4 t. ground cumin 1/4 t. ground pepper 2 T. white vinegar 2 T. fresh lime juice Tabasco Sauce to taste (optional) 1 c. shredded mozzarella cheese
Brown burger, then add onion, celery, garlic, chilies, and butter, and cook until vegetables are translucent. In blender, puree 1 can of the beans, flour, and 1 cup of the milk. Add this mixture and the rest of the ingredients but the cheese to a pot and simmer for a 1/2 hour to blend the flavors. Add cheese and blend in to melt it before serving. Garnish with a dollop of sour cream, shredded mozzarella cheese, and a dash of paprika or fresh cilantro. Makes 6-8 servings.
1 1/2 lbs. Smoky Hill Bison ground burger 1/2 cup chopped green onion 1 pkg. Taco seasoning mix 1 1/2 cup grated cheddar cheese 1 small bottle French salad dressing 1 can brown beans drained 1/2 cup chopped green pepper 1 1/2 cups zesty cheese taco chips, crushed
Toss browned bison, taco-seasoning mix, French dressing, onion, green pepper, cheese and beans. Chill 2 hours. Just before serving add lettuce and taco chips.Variation: Add chopped fresh tomatoes or salsa for a spicier taste.
2 Smoky Hill Bison buffalo steaks (Rib eye, sirloin, or tenderloin) 1 T. olive oil 1/4 tsp. pepper 1/4 cup garlic, very finely chopped 1/2 c. green onions, thinly sliced
In a small nonstick skillet, heat oil over medium-low heat until hot. Add garlic. Cook and stir 4-5 minutes or until tender, but not browned. Add onions. Continue cooking and stirring 4-5 minutes or until onions is tender. Season with salt and pepper; cool completely. Meanwhile with a sharp knife, cut a pocket in each bison steak. Start 1/2 inch from one long side of steak and cut horizontally through center of steak to within 1/2 inch of each side. Spread half of garlic mixture inside each steak pocket. Secure opening with wooden toothpicks. Set oven to BROIL. Preheat broiler. Position broiler pan so surface of steak is 5 inches from heat source. Broil until top side is brown; approximately 8-10 minutes. Turn and brown other side for 5-7 minutes for medium doneness.
32 oz. can of sauerkraut 2 onions, peeled and cut into wedges 2 tart apples, cored and wedged (green work good) 1/2 c. brown sugar 2 lb. Smoky Hill Bison buffalo ribs
Layer in crock pot sauerkraut, onions, and apples. Sprinkle brown sugar over them and then top with ribs. Cook low-medium for 6 to 8 hours.
