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Recipes & Cooking Tips

Personally hand-picked by our owner and head rancher Trey Lewis to help you create a
truly unforgettable dish, here are our absolute favorite bison recipes for expertly grilling, roasting, and slow cooking our bison steaks, roasts, sausages, and ground bison.Once you experience the Beer Braised Bison Brisket or Grilled Bison Steaks with Whiskey Butter, we promise your taste buds will never (and we mean NEVER) be the same.

Tried one of our bison recipes? Let us know how you enjoyed it. Have a favorite you'd like to share? Send it along. We'd love to hear from you. Enjoy!

Ground Bison Recipes:
Bison Pimento Cheese Sliders
Bison Meatloaf
Bison Burgers with Cabernet Onions and Wisconsin Cheddar Cheese

Bison Sausages/Hot Dogs Recipes:
Penne Pasta with Spicy Italian Bison Sausage
Bison Kielbasa with Apple Caraway Sauerkraut
Bison Jalapeno Cheddar Pigs in a Corn Blanket

Bison Steak Recipes:
Bison Cheese Steak Subs
Bison Peppered Hanger Steak
Guinness-Marinated Bison Ribeye Sandwich
Bison Filet Mignon
Bison NY Strip with Portabella Mushroom Ragout
Grilled Bison Steaks with Whiskey Butter
Whole Bison Tenderloin with Red Wine Reduction
Bison Tri-Tip with Chimichurri
Skirt Steak Fajitas

Bison Roast Recipes:
Grilled Bison Coulotte Steak with Molasses Chili Marinade
Whole Bison Ribeye Roast
Beer Braised Bison Brisket
Best Ever Bison Pot Roast
Grilled Bison London Broil

Other Bison Cut Recipes:
Bison Tail Bourguignon
Bison Osso Buco Alla Milanese
Bison Short Rib Nachos

Cooking Tips

  • Cooking Bison: Because of its lean nature, the most important thing to remember when cooking bison is not to overcook it.  It can easily become tough and dry without the fat insulator that beef has. It tastes very similar to beef, and can be substituted pound for pound in any beef recipe.
  • Cooking Bison Steaks: When cooking bison steaks, you can use your favorite method of cooking beef steaks – whether it be grilling, broiling, or pan frying. We suggest that you not cook the steaks past medium, with rare to medium-rare being preferable. After cooking, let the meat rest for approximately 10 minutes before cutting to allow the juices to redistribute themselves. This will result in a much juicier piece of meat.
  • Cooking Bison Roasts: When cooking bison roasts, low and slow is best, meaning cook at a low temperature for a longer period of time. Tougher cuts like the chuck, rump, and brisket are best braised in liquid (stock, wine, beer, etc.), and should be cooked to desired tenderness. The longer the meat cooks, the more tender it will be. Higher end cuts like top round and sirloin tip can be cooked in a dry environment. Cooking time will depend on the size of the cut, so it is best to use a meat thermometer to check the internal temperature throughout the cooking process. Cook these roasts to 115° for rare and 125º for medium-rare. It is not recommended to cook past medium. As with all cuts of bison, let the roast rest for at least 10 minutes prior to slicing.
  • Cooking Ground Bison: When cooking ground bison or bison patties, cook as you would ground beef, but remember that bison will cook much faster than beef. Because it contains little fat, there will be little to no shrinkage, and there will be no need to drain excess grease from the pan. Do not overcook the bison patties – the inside should always be a little pink.

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