Bison is recommended by the American Heart Association and Readers Digest's Most Important Foods Article–June 2001. For more information on the benefits of grass-fed Bison, log on to: www.eatwild.com

Bison Tacos

Use Lawry’s seasoning mix and shells. Follow instructions on package. Garnish with tomato, lettuce, onions and cheese.

Bison Burgers

Put frozen patties in an electric skillet. Salt and pepper both sides. Add steak or burger sauce as you flip to add moisture. Do not overcook; it cooks quickly because there is very little fat. For added flavor, use Yoshida sauce. Also, olive oil can be added for extra moisture and browning. Same technique can be used on gas or charcoal grills.

Bison Sirloin Steak

Use sirloin, add burger sauce and mushrooms. Serve with vegetables.

Bison Chili

Fowler’s 2 Alarm Chili Mix works wonderfully with ground bison. Add onions and cheese on top, beans are optional. Great with cornbread.

Bison Mostaccioli

Brown 2 lbs. bison meat. Pour off moisture. Add large Ragu sauce (I like chunky tomato garlic and onion. They also have fat-free Ragu.) Add 1 8oz. can tomato sauce. Simmer 20 minutes or so. Boil mostaccioli or pasta of your choice. Pour sauce over noodles. Sprinkle with fresh parmesan cheese or cheese of your choice. Serve with salad and bread of your choice.

Bison Crockpot Roast

Place in crockpot, cover with water, add 2 pkgs. Lipton onion soup mix, garlic, onions, tomatoes, etc. Cook low 8 to 8 1/2 hours. Delicious! You have plenty of gravy, just thicken with flour. Use leftovers for sandwiches and bison stew.

Bison Roast in a cooking bag

Cooking bag size is determined by the size of the roast.

Follow instructions on cooking bag.

Place roast in bag along with potatoes, carrots, onions, garlic, etc. Add two packages of Lipton onion soup mix. Cook approximately 1 hour per pound at 275 degrees. For example, for a 3 pound roast, cook for 3 hours at 275 degrees. Makes a nice juice that can be added as a sauce.

Bison Brisket

Marinade
1 tbs sugar
1 can beef consomme’
1/2 small bottle lite soy sauce
1 tbs Worcestershire sauce
2 tbs liquid smoke
1 tbs vinegar
Lots of garlic

Mix above ingredients together. Place brisket in pan. Pour marinade over it. Seal and let marinate in refrigerator for 24 hours or longer if desired. Turn occasionally. Remove from refrigerator and bake at 250 degrees for 3 hours. Uncover and continue baking 2 more hours. It's a slow process but well worth it.

Bison Meatloaf

2 lbs. ground bison
1/2 cup low fat butter
1 chopped onion
2 Tbsp. parsley
2 Tbsp. garlic powder
2 cans tomato sauce
(for spicy meatloaf 1 can tomato paste and 1 jar of salsa)
1 cup crushed crackers or breadcrumbs
1 egg
Salt and pepper to taste

Combine all ingredients. Mix well and shape into loaf in a shallow baking dish. Bake at 350 degrees for 45 – 55 min or until done.

Bison Lasagna (excellent with salad and garlic bread!)

1 1/4 lb. bison meat
1 large can tomato paste
2 small cans tomato sauce (with mushrooms optional)
1 1/2 tbs sugar
1 clove garlic
1 tsp chili powder; salt and pepper to taste
1/2 tsp oregano and sweet basil
1 medium onion
1 carton large-curd cottage cheese
1 can mushroom soup
1 box lasagna noodles
Mozzarella cheese

Sauté onions and garlic in a little oil. Add bison meat and brown. Add tomato paste and sauce. Put a little sauce in the bottom of the casserole. Alternate layers of noodles, sauce, cottage cheese and soup. Top with a layer of mozzarella cheese. Heat 1 hour @ 350 degrees or until sauce bubbles through.

Bison and Wild Rice Stew

3 lbs. buffalo stew meat
2 onions, peeled and quartered
1/2 tsp. freshly ground pepper
1 1/2 tbsp. salt
1 1/2 cups wild rice
2 qts water
1/4 cup chopped celery
1 tsp parsley
1 can stewed tomatoes or Rotel chili tomatoes (optional)

Place the bison, water celery and onions in a soup kettle. Bring to a boil, then reduce heat and simmer, covered, about 3 hours, or until buffalo is tender. Stir in the salt, pepper, parsley and wild rice. Cover and simmer about 30 minutes. Stir once, then simmer uncovered about 20 minutes more, or until rice is cooked and most of the liquid is absorbed.