Bison Chili
Ingredients:
- 1 lb ground bison
- 1 onion, finely diced
- 2 tsp minced garlic
- 1 cup of chopped mushrooms
- 2 stalks finely diced celery
- 1 large can diced tomatoes
- 1 can tomato paste
- 1 can chili beans
- 1 can brown or black beans
- 1 tbsp cumin
- 2 tbsp chili powder
- salt & pepper to taste.
OPTIONAL ADD-INS: 1 tsp liquid smoke, diced jalapeno, 1/4 cup brown sugar
DIRECTIONS: Brown bison meat with onions, garlic, celery and mushrooms. Add to slow cooker or large pot with all canned items. Season with spices, and optional add-ins if you choose.
Slow cooker: High for 4 hours, Low for 6-8 hours. Or simmer in pot on stove over low-medium heat for at least 30 minutes.
Garnish with plain greek yogurt, shredded cheese, and green onions if you desire.
Bison Meatballs
Ingredients:
- 1 lb ground bison
- 1 egg
- 1/4 cup breadcrumbs
- 2-3 green onions or one shallot, very finely diced
- 1 tsp garlic powder
- 2 tsp italian seasoning (or 1 tsp each of basil & oregano)
- 1/2 to 3/4 tsp salt
- 1/4 to 1/2 tsp ground black pepper
- 2-3 tbsp chili powder
- salt & pepper to taste.
DIRECTIONS: Preheat oven to 400 F. Line a large baking sheet with parchment paper, or lightly grease. Mix all ingredients well in a large bowl. Use hands to form 1-inch balls, and place on prepared baking sheet. Bake for 15-20 minutes or until fully cooked to an internal temperature of 160 F. Serve plain or tossed with your favourite sauce.
Bison Cottage Pie
Ingredients:
- 1 lb ground bison
- 1 clove garlic, finely chopped (or 1 tsp minced garlic)
- 2 onions, finely chopped
- 2 carrots, finely diced
- 2 stalks celery, finely diced
- 2 tbsp tomato paste
- 2 tbsp flour (substitute corn starch for gluten free option)
- 1/4 tsp paprika
- 2 tbsp Worcestershire sauce
- 1/3 cup red wine
- 1 cup beef broth
- 1 cup frozen peas
- 1 tsp rosemary (finely chopped if using fresh)
- 1/2 tsp thyme (finely chopped if using fresh)
- salt & pepper to taste
- 4 cups mashed potatoes
DIRECTIONS:
Preheat oven to 400 F.
Brown ground bison with chopped vegetables, sauté until softened. Add salt, pepper, paprika and flour - cook 2 minutes, stirring often.
Add tomato paste and Worcestershire sauce, continuing to stir for another 1-2 minutes.
Add red wine and broth, ensuring to scrape sides of pan as needed and mixing thoroughly.
Add frozen peas and spices, stirring for 4-5 minutes or until peas are softened.
Let cool for 10 minutes in a large casserole dish. Carefully spread warm mashed potatoes over top of the bison filling, scraping top with a fork to add texture.
Bake at 400 F for 20 minutes, then change to broil to toast the top of the potatoes for 3-4 minutes. Watch carefully to ensure it doesn't burn.
Remove from oven and let rest for 15 minutes before serving - careful, filling with be hot!
Slow Cooker Bison Roast
Ingredients:
- 1 bison roast 2-3 lbs
- 1 tbsp steak spice blend of your choice
- 1/2 tsp each of dried thyme and rosemary
- salt & pepper to taste
- 1 clove garlic, finely chopped (or 1 tsp pre-made minced garlic)
- 1 onion, chopped
- 2 tbsp Worcestershire sauce
- 1/2 cup red wine
- 3-4 cups of beef broth (enough to cover roast)
DIRECTIONS:
Mix together spices, salt & pepper and rub over roast. Place in slow cooker, add garlic and onions. Mix together Worcestershire, red wine, and beef broth. Pour around roast until it is almost covered. Cover and cook on low for 6-8 hours. (Will need at least 8 hours if cooking from frozen).
**tip - low and slow for a long time is key! If it's not falling apart, let it stay in the cooker longer.
**tip - spoon liquid over roast occasionally throughout cooking
HOMEMADE GRAVY - Whisk 1/2 cup of water with 2-3 tbsp of flour, corn starch, or tapioca powder until smooth. Strain roast liquid into a pot, whisk flour/water mixture into roast liquid and heat until just bubbling. Reduce heat and let thicken, whisking occasionally. Add salt & pepper to taste.