COOKING TIPS & RECIPES

Introduction
100% grassfed bison tastes similar to beef, with a slightly sweeter or fuller flavor. Properly prepared bison is wonderful and does not have a wild or ‘gamey’ flavor.

Naturally lean 100% grassfed bison has little to no fat marbling. Conveniently, this means it takes less cooking time and has less shrinkage in the meat. In other words, what you start with you pretty much end up with. The reason the lean meat cooks quicker is because fat and fat marbling act as an insulator or barrier to the cooking process; more marbling (fat within the muscle) takes longer cooking time while less marbling takes less cooking time.

For best results, see cooking tips and recipes below.

Cooking tips
CROCKPOT or DUTCH OVEN (moist heat)
For crockpot or dutch oven (any pot with a lid), add water to come up halfway on roast. Add favorite seasonings, sliced onions and vegetables as desired. Cover, cook on low heat 4-8 hrs. or until tender.

OVEN ROAST (dry heat)
For oven, preheat to 200F & cook about an hour/lb. for rare. Meat continues to cook once removed from oven; use meat thermometer as a backup to make sure it’s not over-cooked.

STEAKS & BURGERS (dry heat)
Sear 10 seconds on high, drop heat immediately to medium. Cook about 2-3 minutes each side. Salt & pepper!

More tips
Use tongs or spatula to handle & turn. A fork may pierce the meat, causing precious juices to escape.

Added Value:
- little shrinkage in cooking
- little grease or water left in the fry pan
- no flare-ups on the grill or bar-b-q

We hope you enjoy the recipes below.

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Ken’s
Grassfed Bison Biscuits
made with grassfed bison kidney tallow

This recipe has been in our family for over 35 years. During this time, we’ve made it using vegetable shortening, butter and even margarine. Without a doubt, grassfed bison kidney tallow results in the richest, lightest biscuit we’ve ever tasted using traditional or commercially prepared shortening.

This discovery is too good to keep to ourselves, so we pass it along to you. Enjoy!


Ingredients
2 cups flour (we like the King Authur brand the best)
4 t. baking powder
1 t. salt
2/3 c. rendered grassfed bison kidney tallow
(at room temperature or until soft)
3/4 c. half & half

Directions
1. Measure flour, baking powder and salt into a mixing bowl. Mix well.
2. Cut in the bison tallow thoroughly, using the tines of a dinner fork, until the mixture looks like meal.
3. Stir in almost all the half & half. If the dough is not pliable, add just enough half & half to make a soft, puffy, easy to work dough.
4. Round up the dough on a lightly floured board. Knead lightly about 1/4 minute. DO NOT OVER WORK THE DOUGH.
5. Roll the dough out about 3/4" thick. Cut into squares about 2" by 2" wide, or use a cookie cutter to make rounds of about the same size.
6. Place on a non-stick cookie sheet, in a pre-heated oven at 400º. Bake for about 10 minutes, or until just golden brown on top.

Rendering grassfed bison kidney fat into tallow

for use as a wonderful natural shortening in your favorite recipes


Ingredients
1-2 lbs. grassfed bison kidney fat, ground or cut into small chunks

Tools
oven-proof casserole dish
screen for straining (we use a fry pan spatterproof screen)
cookie sheet for setting the rendered kidney fat (tallow)

Directions
1. Preheat oven to 250F
2. Put fat into oven-proof dish
3. Place into oven, uncovered for about 40 minutes or until the fat has melted.
Note: The fat will be a clear yellow and separate from other meat residue, called “cracklings”
4. Remove from oven and separate fat from cracklings by straining through a screen or strainer.
5. Pour onto cookie sheet; allow fat to set up (about 20 minutes).
6. Break apart, place in plastic bag to store
7. Place in freezer until ready to use.

NOTES:
• When rendering the fat, do not allow it to actually cook. It should be just warm enough for the fat to melt in order to separate it from the ‘cracklings.’
• For ease in use, we have found a cheese grater works great

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Grassfed bison kabobs w/ fruit & green salad

Bison kabob cooking tips:
- Parboil slow-cooking veggies to give them a head start before lacing them onto skewers with quick-cooking bison cubes.

- Brush with a light barbecue sauce. Bison kabobs may also be marinated 2 hours or overnight, and many chefs prepare them with a rub of dry spices.

- Bar-b-q bison meat with seasonal fruit slices and place on bed of lettuce with basalmic vinegar.

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KEN’S GRASSFED BISON FONDUE (Serves 4)

This is a wonderful informal meal, great for parties and other get-togethers!

Everyone cooks their own meat, so they can prepare it, as they want. Since the meat takes some time to cook, this meal encourages conversation and a slower pace.

Add a green salad and rice pilaf to round out this quick & easy recipe!

Ingredients:
2 lbs. Grassfed Bison top sirloin or top round, cut into 1" cubes
Olive oil, enough to create depth of oil that will just cover the meat chunks in fondu pot
Dipping sauce – see recipe below
Medium onion, finely minced or chopped


DIPPING SAUCE (enough for 4 guests)

Ingredients:
1 cup mayonnaise
2 tablespoons catsup
1 tablespoon Worchester sauce
1 clove garlic, crushed

Combine all ingredients in a mixing bowl and mix well, until smooth and well blended.
Place into small bowls for each guest.

Directions:
Put oil in fondu pot
place pot in center of dinner table

1. Heat the olive oil in the fondue pot to about 325 degrees, or until a drop of water placed in the oil sputters.
2. Provide all guests with:
- bowl of 1/2 lb. precut bison meat
- small bowl of dipping sauce (see recipe below)
- small bowl of finely chopped onion
- dinner plate, fondue fork, regular fork and steak knife
3. Place meat on fondu fork and place meat into oil in fondu pot.
Important: Alert your guests not to allow their meat to get overcooked. Medium rare to rare is best!
4. After a minute or two, remove and transfer meat to plate and cut into bite sized pieces.
5. Dip meat first into sauce, then into minced onions.

Repeat and ENJOY!

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Ken’s Grassfed Bison Stroganoff

Ingredients:
2-lbs. grassfed bison fajita strips (or top round cut into 1/2" wide by 1/4" thick strips)
1 medium onion, diced
2 tablespoons butter
1/3 cup flour
1 teaspoon salt
12 oz. fresh mushrooms, sliced
1/4 teaspoon nutmeg
1 tablespoon Worcestershire sauce
2 cups water
1 cup sour cream (low fat, or no fat ok)

Directions:
1. Sauté the diced onion in one tablespoon of butter until transparent. Set aside.
2. Coat the meat in the flour.
3. Sauté the meat in a large, deep saucepan, in one tablespoon of the butter, until browned on the outside, but not cooked through.
4. Add the onions to the meat in the pan.
5. Add the salt, mushrooms, nutmeg, Worcestershire sauce and water to the meat and onion. Stir until thoroughly mixed.
6. SLOW cook for about 2 hours, or until the meat is tender.
7. Just before serving, stir in the sour cream until well mixed. Reheat as necessary to compensate for the addition of the cold sour cream.
8. Serve over cooked rice or pasta.

This recipe is very good reheated; (we think it’s even better the second day). It can also be made up in volume, portioned and frozen for heating later, for a quick and delicious meal.
Enjoy!

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Ken's Easy BISON SHORT RIBS

1. Slowly* parboil grassfed bison short ribs in lightly salted water on stovetop or in crockpot for several hours or until tender.
** OR ** boil using a pressure cooker for about an hour until tender.
2. Grill with your favorite bar-b-que sauce to "crisp up"
3. Serve on preheated platter
ENJOY!

*Low or gently rolling boil is best; be sure to add water as necessary.

BISON SHORT RIBS & MUSHROOM SOUP

1-2 lb Grassfed bison short ribs
4T Unsalted butter
2 medium Onions - finely minced
4c water
6T Barley
2 tb Freshly chopped thyme leaves
1t Dried thyme
1t Sea Salt to taste Fresh ground pepper
3c Sliced fresh mushrooms

Melt butter in 2-quart pot over medium-low heat on the stove. Add the onions and cook covered, stirring occasionally, for 10 minutes or until the onions are soft. Add water and grassfed bison ribs. Bring to slow boil. Reduce the heat to low, cover and cook slowly several hours or until tender. Add barley and cook 20 minutes. Add thyme, salt and pepper and mushrooms & simmer an additional 15 minutes.

Adapted from: Mastercook

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Grassfed Bison Crockpot or Dutch Oven Roasts
QUICK & EASY!

Roast selection:
1. If you want your meat to flake, select chuck or rump.
2. If you want to slice the meat, select top round or sirloin tip.


PJ's EASY SALSA BISON ROAST

Ingredients:
* 3 lbs. grassfed Bison roast (chuck, rump, top or sirloin tip)
* 1 container of fresh salsa

Directions
Place meat and salsa in crockpot or dutch oven
Cover & cook on low 8-10 hours or until tender.
Suggested leftovers:
• Burritos
• Nachos
• Gazpacho

Note: For variety, instead of fresh salsa, use undiluted chicken broth or French onion soup.


BISON POT ROAST WITH VEGETABLES

Ingredients
* 3 lbs. grassfed Bison roast (chuck, rump, top or sirloin tip)
* 1 medium onion
* 3 stalks celery
* 6-8 large carrots
* 1 cup of sliced fresh mushrooms
* optional: 1/2 cabbage or 1/2 cauliflower
* salt & pepper to taste
* 1-2 cups water (depending on size of crockpot)

Directions
Place vegetables in bottom of crockpot. Add meat, seasoning & water. Cook on low 8-10 hours or until tender.


BISON CAJUN POT ROAST

Ingredients
* 3 lbs. grassfed Bison roast (chuck, rump, top or sirloin tip)
* 1 T. dried Cajun seasoning
* 1 onion, chopped
* 1 14-oz. can diced tomatoes, undrained
* 1/2 t. hot pepper sauce (to taste)
* 1/8 t pepper

Sprinkle cajun seasoning over roast and rub to coat well. Place in 4-6 quart crockpot or dutch oven and top with onion. In small bowl, combine tomatoes with their juice, hot pepper sauce and pepper. Pour over vegetables and roast. Cover and cook on low setting for 8-10 hours or until tender. adapted from www.busycooks.com

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SLOW-ROASTED
GRASSFED BISON SIRLOIN TIP ROAST with au jus

When your guests prefer a roast prepared rare to medium-rare, slow roasting is the way to go. This roast is delicious hot or room temper-
ature, making it an great addition to a buffet. Very thinly sliced, it also
makes great sandwiches. Bonus: prep time is minimal.

Ingredients
• 3-4 lbs. grassfed bison sirloin tip or top round roast
• favorite dry rub (we love Penzy’s “Northwoods”) - OR -
- Salt and pepper to taste
- 1 t. garlic powder
- 1 t. onion powder
- 1 t. ground cumin
- 1 t. dried thyme leaves
- 1/2 t. sweet paprika
• 2 T. olive or cooking oil
• 1/2 c. unsweetened pomegranite juice
• 1/2 c. water

Directions
1. Preheat oven to 200° F.
2. Poke roast with fork; rub seasoning on all sides (salt, pepper,
garlic powder, onion powder, cumin, thyme and paprika)
3. Pat gently to help herbs adhere.
4. Heat small roasting pan or large oven-proof skillet with removable
rack over medium-high heat.
5. Add the oil.
6. Place meat in pan & sear all sides until brown, about 20 seconds per
side. (Do not turn too soon or the herbs & spices will stick to the pan. However, if that happens, the water that is added before roasting will prevent the seasoning from burning in the bottom of the pan.)
7. Remove the meat from the pan.
8. Add just a little water to the pan.
9. Place rack in pan and roast on top of rack.
10. Insert meat thermometer & place in oven. Baste occasionally
with the pan juices.
11. Roast for about 1 hr./lb. or until meat thermometer reaches
about 135-140F for rare.
12. Remove roast from pan; cover lightly with foil and let rest in warm area about 5 minutes.
13. Meanwhile, remove rack and place pan over high heat.
14. Add unsweetened pomegranite juice and water and bring to a boil, stirring to scrape up any browned bits in the bottom.
15. Cook until reduced by half, about 4 minutes.
16. Thinly slice the roast across grain.
17. Serve on preheated plates, drizzled with some of the pan juices.

Enjoy!


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Grassfed Bison London Broil with au juice for oven or grill

Ingredients:
• 3 lbs. grassfed Bison top round roast (cut 2”-3” thick)
• favorite dry rub (we love Penzy’s “Northwoods”) - OR -
Dry Rub:
- Salt and pepper to taste
- 1 t. garlic powder
- 1 t. onion powder
- 1 t. ground cumin
- 1 t. dried thyme leaves
- 1/2 t. sweet paprika
• 2 T. olive or cooking oil
• 1/2 c. unsweetened pomegranite juice
• 1/2 c. water

Meat Preparation
1. Poke roast with fork; rub seasoning on all sides (salt, pepper,
garlic powder, onion powder, cumin, thyme and paprika)
2. Pat gently to help herbs adhere.
3. Brown meat in fry pan with a little oil; about 30 seconds each side on high.
4. Transfer roast to either uncovered roast pan in preheated oven (200F) - or- place on bar-b-q grill (medium heat.)
See directions below.

Au Juice Preparation
1. To the fry pan, add unsweetened pomegranite juice and water and bring to a boil, stirring to scrape up any browned bits in the bottom.
2. Cook on med.-high until reduced by half, about 4 minutes. 3. Cover, keep warm.

Oven Directions
1. Insert meat thermometer
2. Roast at 200F about 1 hr./lb. (check meat thermometer half way through cooking time).
3. Remove when meat thermometer reaches 135-140F (rare)
TIP: Meat continues to cook once removed from heat.

Grill Directions
1. Grill on medium heat about 4-5 minutes each side.to Rare.
2. Remove, let rest on preheated platter.

Serve
1. Slice meat thinly across the grain.
2. Serve on preheated plates & drizzle warm au juice .

ENJOY!