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, diced
- 2 tbsp Worcestershire sauce
- 1/2 cup red wine (try apple cider vinegar if avoiding alcohol)
- 3 cups of beef broth
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 over roast. 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.