More Bison Recipes

Here at Heritage Bison Ranches, our truly favorite way to eat our bison meats is to only season it with salt and pepper.  No matter if its ground bison burgers, any of our fabulous steaks, or one of our wonderful roasts. Throwing a little salt and pepper is truly all we believe it needs to be absolutely delicious.  Check back often, as we are always adding new recipes.


5 star recipe-205 votes-by Vered DeLeeuw


1 lb lean ground bison

1 tsp Dijon mustard

1 tsp Diamond Crystal kosher salt

½ tsp black pepper

1 tsp onion powder

1 tsp garlic powder

1 tsp smoked paprika

3 tsp dried parsley

1/8 tsp cayenne pepper

Avocado oil for grill


In a large bowl, use clean hands to mix the bison meat and spices together until well-seasoned.  Form four patties, each weighting 4 oz, 3 inches in diameter, and ½ inch thick.  Make a dimple in the center of each patty.  Preheat a grill, a grill pan or a George Foreman Grill over medium-high heat, about 5 minutes.  Spray or brush the grill surfaces with oil.  For medium doneness, grill the bison burgers for about 4 minutes on each side, or for a total of 4 minutes on a dual-contact grill such as the George Foreman grill.  Serve immediately.


by Martha McFarland


1 lb ground bison

1 white onion, diced

3 cloves garlic, crushed

1 green bell pepper, chopped 1” pieces

1 orange bell pepper, chopped 1” pieces

1 red bell pepper, chopped 1” pieces

1 cup chard or kale leaves, chopped 1” pieces, no stems

3 T cumin

1 T dried cilantro

1 tsp. chili powder

2 T. oregano

2 tsp. smoked paprika

1 tsp. pepper

3 bay leaves

1 can roasted tomatoes

2 T. tomato paste

3 cans stewed Mexican tomatoes

1-2 cans salsa (I used Med Safeway black bean)

1 can black beans

1 can white beans

Queso fresco cheese

Fresh cilantro

Sour cream


In a large pot, brown burger, set aside.  In same pot, sauté’ onions & garlic until onions are caramelized on med-low heat.  Add bell peppers & greens. Sauté’ 3 min.  Add spices, tomatoes, paste, salsa and beans.  Add bison. Bring to boil, simmer on low for 20 min or longer.  The longer it simmers, the more the flavors will meld.  Garnish with crumbled queso fresco, chopped fresh cilantro and sour cream.


by Mark Miller


4 bison short ribs (about 1 lb each)

Salt and fresh ground pepper

2 T vegetable oil

1 lb carrots-peeled

2 lg white onions, quartered

4 lg cloves garlic

3 bay leaves

1 c tomatoes, chopped

2 c beef stock

2- 12 oz bottles dark beer

1 sm. Dried chile (arbol or cayenne)

1 oz. dried mushrooms, chopped

1 T. pureed chipotles in adobo

4 lg. pitted prunes

1 ½ T tomato paste

8 oz. small fresh mushrooms

2 c water or chicken stock

1 tsp salt

¾ c stone ground cornmeal or high-quality polenta

2 T. heavy cream

6 T unsalted butter

2 T freshly grated parmesan cheese

1 T. fresh sage, chopped


Preheat the oven to 375°.  Season the ribs with salt and pepper and brown them evenly in the oil in a flameproof casserole or ovenproof sauté pan over medium heat, 4 to 5 minutes on each side.  -Cont’d on page 2-

When dark golden brown, add the carrots, onions, garlic, bay leaves, tomatoes, beef stock, and one bottle of beer, mixing well.  Cover tightly and place in the oven for 2 hours.  Make sure the lid is on tight and liquids do not evaporate.  After braising for 2 hours, remove from the oven, take the ribs out of the stock, and let the juices run through a sieve into a bowl.  Discard the cooked vegetables.  Skim the fat off the surface of the braising juices and return juices to the pan.

Return the ribs to the pan and add the chile, dried mushrooms, puréed chipotles, prunes, tomato paste, fresh mushrooms, and the remaining bottle of beer.  Place the pan on top of the stove over very low heat with the lid on tight.  Cook for 1 hour.  Skim the fat off the surface of the rib sauce before serving. Serve 1 buffalo rib over the polenta.  Spoon the sauce on top.  You can also refrigerate the dish; it will keep for up to 3 days.



Bring the water to a strong simmer in a heavy saucepan over high heat and add salt.  Add the cornmeal in a steady stream, incorporating with a whisk to prevent lumps.  Reduce the heat and stir with a wooden spoon.  Cook the polenta, stirring for 8 to 10 minutes until a thick porridge forms.  Add the heavy cream, butter, cheese, and sage and stir to incorporate. 


by Roger Provencher


1 kg boneless bison meat cut into cubes. I use shanks or s marbled cut

2 T. butter

2 T. olive oil

1 lg. onion cut into 12 wedges

2 T. white all-purpose flour

440 ml Black Cat Stout from Saskatoon or Guinness

1 ½ c (375 ml) beef broth

4 bay leaves

4 carrots, peeled and diced large

4 potatoes, peeled and diced large

½ c (125 ml) diced turnips

½ c (125 ml) chopped flat leaf parsley

Salt and pepper


With rack in middle position, preheat oven to 210 degree C (325 F).  In large saucepan or dutch oven brown meat in butter and oil.  Season with salt and pepper.  Keep meat aside on a plate.  In the same pan, brown the onion.  Add oil if needed.  Sprinkle with the flour and stir to combine.  Deglaze with the beer and bring to a boil stirring constantly.  Return the meat to the pan.  Add the broth, turnips and carrots and bring to a boil.  Season with salt and pepper.  Cover and bank for 1 hour.  Add the potatoes and prunes and stir to combine. Cook and cover for about 1 hour or until the potatoes are cooked and the meat is fork tender.  Add the parsley and adjust the seasoning.  If desired, serve with sour cream.



8-10 ounce Bison Sirloin              

Worcestershire sauce

4 carrots                       

3 celery stalks

1 large onion                                                                 

1 clove of garlic

Cubed potatoes-optional


Cut 8-10 oz. of steak into bite size pieces. Put in bowl and cover with Worcestershire sauce.  Stir, cover and place in fridge overnight. Cut carrots and celery in thin slices. Cut one large onion into 6 chunks. Chop one clove garlic.  Salt and pepper to taste. Can add cubed potatoes if desired.  Saute vegetables in 1 Tbsp. butter, covered until soft.  Drain Worcestershire sauce from sirloin and discard.

Fry sirloin 3-4 minutes stirring on medium high heat.  Add meat to vegetables and reheat. 

Can put on bed of rice and gravy over all.




3-4 lb. buffalo chuck roast            

1 slice bacon cut into small pieces

1 full slice of bacon                                

2 cloves garlic, crushed

Salt and pepper                                                              

1 cup chicken broth


Cut slits in meat and insert small pieces of the bacon and garlic.  Salt and pepper the roast well.  Sear meat on all sides.  Put meat in roaster and cook in 250 F degree oven for 4 hours cooking time or to internal temperature of 170 F (77 C), and meat is tender and pulls apart easily.  Serve on homemade buttered buns.




1.5 lbs. ground bison       

1 can tomato soup-condensed

1 small onion chopped                             

1/3 cup ketchup

2 Tbsp brown sugar

½ tsp Salt

½ tsp Pepper                                                                  


Brown the ground bison in large skillet with onion and salt and pepper breaking the meat into as small of pieces as possible.  Once the meat is cooked through, add tomato soup, ketchup and brown sugar.  Let simmer on stovetop for 20 minutes and serve on homemade buttered buns.




1.5 lbs ground bison                     2 cans Bush’s baked beans

1 can tomato soup-condensed        2 cans kidney beans-undrained

1 large onion chopped                  1 can black beans -undrained

½ cup ketchup                            2 cans diced tomatoes

¼ cup brown sugar                      3 Tbsp chili powder

½ tsp Salt

½ tsp Pepper                                                                  


Brown ground bison in large skillet with onion and salt and pepper breaking the meat into small of pieces.   Place ground bison in a large crock pot.  Add tomato soup, ketchup and brown sugar.  Add beans, tomatoes and chili powder.  Salt and pepper to taste.  Cook in crock pot on low for 4-8 hours and serve in bowls with hand shredded extra sharp cheddar cheese and a dollop of sour cream.