Fantastic Grassfed Bison Recipes

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• BBQ (Baked) Buffalo Short Ribs Marlene's Moist Buffalo Loaf
  
• Bison Meatballs
  
• Orange Teriyaki Tri Tip Roast
  
• PJ's Salsa Roast
  
• Buffalo Shishkebab
  
• Bison White Chili

MARLENE'S MOIST BUFFALO LOAF

Buffalo Groves ~ CO. ~ AGA Member

Put non-stick spray on a skillet, cook up 3 lbs of Buffalo Groves ground buffalo meat.

Add ½ diced red pepper, ½ diced yellow pepper, ½ diced green pepper (save the other 

halves for a colorful garnish). 

Add ½ of a diced big red onion and garlic powder and black pepper to your taste, along 

with ½ cup ketchup and 3 tbsp of Worcestershire sauce and 3 eggs.

Then smush together all these items. 

Add in breadcrumbs (approximately 1½ cups) until the mixture will form a firm loaf, 

then put it in a rectangle baking pan.

Heat a can of Campbell's golden mushroom soup and 1 can of water on the stove. Drizzle 

over the meatloaf covering about ¼ inch of the pan. Cover the pan with foil and cook on 325 

until medium well (about 2 - 2 ½ hours).

If you like you can brown your buffaloloaf for the last 10 to 15 minutes by removing the foil. 

You can use the balance of the soup mix to make gravy, and use the other halves of the peppers 

sliced around your buffaloloaf as a garnish. 

After your initial meal, it's great for meatloaf sandwiches with sliced bell peppers.

Bison Meatballs

Perfect Ten Ranch ~ NE ~ AGA Member

2 C grated raw potato
1 1/2 lbs ground bison
1/2 C chopped onion
1 clove garlic, minced
1 tsp salt
1/2 tsp pepper
1/4 C milk
2 eggs

Combine first eight ingredients. Shape into 1 1/2 inch balls and brown slowly.

Add 1/2-cup water. Cover and simmer 20 minutes. Remove meatballs.

Stir in flour into remaining water. Simmer to thicken.

Reduce heat, stir in sour cream and dill, and add meatballs.

Heat, do not boil.  

ORANGE TERIYAKI TRI TIP ROAST

Buffalo Groves ~ CO ~ AGA Member

Start with a Buffalo Groves Tri Tip Roast

Take the Tri Tip Roast and trim away any connective tissue or silver skin. Take a small can of mandarin oranges and blend lightly in the blender, add 2 tbsp of teriyaki sauce, and ¼ cup of honey (best melted). Marinade your Tri Tip for 1 hour (or more) in this mixture.

Heat up your BBQ (to medium) & put the Tri Tip on the top rack. Baste and turn the roast frequently (say every 10 minutes). Depending on the size of the roast and your BBQ, it may cook from 1½ - 2½ hrs (average 2 hrs). Check it with a meat thermometer and remove it at no more than 140, then let it sit for 5 to 10 minutes, before slicing.

A great meal we enjoy with rice and a cool fruit salad. 

PJ'S SALSA ROAST

Rainbow Run Bison ~ CO. ~ AGA Member

Buffalo Shishkebab

Thunder Heart Bison ~ TX ~ AGA Member
Ingredients:

2# buffalo tenderloin
1 lemon
olive oil
salt and pepper
Skewers (wooden skewers need to be soaked in water overnight)
outdoor grill
sweet onions
red, green, and yellow peppers

Servings: 4 to 6
Prep time: 60 min

Instructions:
Cut meat in large cubes and place in one layer on a plate or in a shallow dish. 

Drizzle with lemon juice and olive oil then sprinkle with salt and pepper. 

Refrigerate for one hour. 

Meanwhile cut vegetables alternating each ingredient. 

When coals are glowing, (about 20 min) grill skewers several minutes on each side. Serve medium-rare.

Bison White Chili

Smokey Hill Bison ~ KS ~ AGA Member

2 lbs. Smoky Hill Ground Bison Burger
½ onion-chopped
2 stalks celery-chopped
2 large cloves garlic-minced
1- 4.5 oz. can green chopped chilies
¼ c. butter
2- 16 oz. cans of cooked Great Northern or Butter beans
1/3 c. flour
2 c. milk
1 t. salt
1-2 t. chili powder (or more if you prefer it hotter)
¼ t. ground cumin
¼ t. ground pepper
2 T. white vinegar
2 T. fresh lime juice
Tabasco Sauce to taste (optional)
1 c. shredded mozzarella cheese

Brown burger in a large Dutch oven or soup kettle. Add onion, celery, garlic, chilies, and butter, and cook until vegetables are translucent. In blender, puree 1 can of the beans, flour, and 1 cup of the milk. Add this mixture and the rest of the ingredients but the cheese to the pot and simmer for ½ hour to blend the flavors. Add cheese and blend in to melt it before serving. Garnish with a dollop of sour cream, a sprinkling of shredded mozzarella cheese, and a dash of paprika or fresh cilantro.

Makes 6-8 servings.