Bison Roasts Recipes
Reverend Red’s Chili
Mary Lou Flocchini l 2012 National Bison Association “Best Buffalo Chili Recipe” Contest Winner
INGREDIENTS
5 lbs. bison roast, cubed to 1/2 inch
2 Tablespoons salt
1 Tablespoon course black pepper
6 teaspoon cumin (powdered)
3 teaspoon paprika
3 Tablespoon ground pasillla (or ground chili powder)
4 teaspoon ground red chili pepper
2 jalapeños, roasted with seeds removed and chopped
4 garlic cloves
½ large red onion chopped fine
1 15 oz. can tomatoes sauce (2 cans of water also)
2 teaspoon oregano
2 tomatoes, peeled and diced (about 1/2 cup)
2 oz. beer
4 Tablespoons oil
DIRECTIONS
Place meat, onion, garlic and jalapeño in 1 gallon pot, stirring frequently until meat is grey. Add remaining ingredients, crushing the oregano before adding. Reserve one can of water to add as necessary. Simmer for one to 1/2 hours allowing chili to get thick, but add water as necessary. Drink remaining beer while waiting.
Asian Bison Bites Appetizer
This recipe is easily doubled or tripled to have additional meals in the freezer.
INGREDIENTS
1 pound bison stew meat (Stew meat is generally cut from less tender roasts such as chuck, shank and short rib)
2 cups water
1 cup teriyaki sauce or marinade
peanut oil for browning
1/2 T and 1/2 t Hi Mountain Moose Seasoning divided
3 scallions, chopped
DIRECTIONS
Season meat with pepper. Use peanut oil to brown the stew meat on high heat in a cast iron skillet in small batches. By browning too many pieces at once, moisture is exuded faster than it can be evaporated. Instead of searing, the meat simmers and steams.
Combine the water and teriyaki sauce to use as a braising liquid.
Option 1: If you have a pressure cooker add the browned meat and the liquid to the pressure cooker, follow the cooker’s instruction. Cook for 15 minutes.
Option 2: Once all pieces are browned add the meat back to the skillet and add the liquid. Bring to a low simmer, cover and let cook for about 2 hours, checking tenderness at 1 1/2 hours.
When done, discard the liquid and plate the meat. Garnish with chopped scallions and serve as an appetizer. To make a simple meal, cook rice, udon or ramen noodles, combine with bison and some of the liquid and serve.
Bison hatch green chili with Queso Fresco quesadillas
Serves 2
Chef Andy Floyd l The Kitchen Table l Bison & Bourbon (Erik, use links just below)
Served at National Bison Association Winter Conference luncheon
The Kitchen Table (http://kitchentablegv.com/), Bison & Bourbon (http://kitchentablegv.com/class_description.php?schedule_id=3367).
INGREDIENTS
2 Tablespoon Butter
2½ Tablespoons All-purpose flour
3 Anaheim peppers
1 Jalapeno
1 Tablespoon Olive oil, as needed
8 oz. Bison chuck, cubed
¼ Cup Bison bacon, cut into ¼-inch strips
½ Onion, diced
2 Garlic cloves
1½ Cumin, toasted, ground
1 ½ quarts Chicken stock
½ Cup Caned, peeled plum tomatoes, chopped, juice reserved
2 teaspoons Lemon juice
¼ Cup cilantro, chopped
Salt and pepper
INGREDIENTS FOR QUESADILLA
4 flour tortillas, 6-inch
1 Cup Queso Fresco (Mexican Cheese), grated
Olive oil
1 Ea. Green onion, sliced very thin on the bias, for garnish
Sour cream
DIRECTIONS FOR THE CHILI
To make a roux, melt the butter in a small sauté pan over medium heat and stir in the flour. Cook for a minute until smooth. Remove from heat and set aside.
Preheat grill. Lightly coat peppers with oil and char on all sides. Place in a bowl, cover with plastic wrap and let rest for 20-minutes. Remove the charred skin, seeds and stem and discard. Dice half of the green chilies and set aside. Purée the remaining half and set aside.
Pat dry the bison with paper towels and season with salt and pepper. Heat a little oil in a large pan, add the buffalo and brown on all sides. Remove from pan and set aside.
Return pan to the heat and add the bacon and brown. Remove from pan and add to bison.
Add a little more oil if necessary and brown the onions. Add the garlic and cook for a minute. Add the cumin and cook for a minute.
Deglaze with the chicken stock. Add the diced and puréed chilies, bison and bacon, diced tomatoes and a little tomato juice. Bring to a boil, reduce to a simmer, cover and simmer until the bison is tender, about an hour. Add half of the reserved roux and whisk in to thicken. Add more if necessary. Add a little lemon juice, cilantro and season with salt and pepper
DIRECTIONS For the quesadillas
Spread half the tortillas out on a work surface and top with the Queso Fresco. Place the remaining tortillas on top and press down. Heat oil in a large pan, add the quesadillas, place a pan on top to press down, and brown. Turnover and brown the second side. Remove from pan and, using a small biscuit cutter, cut into circles
TO SERVE
Ladle chili into a bowl, top with the mini quesadillas and sour cream and sprinkle with green onions
Mini Bison Tamales
Makes about 50 tamales
Anita Shaver l Direct Design, Inc.
Ingredients
1 bag of corn husks for making tamales
1 5-pound bag of ready-made masa
6 pounds less tender bison meat such as round steak, bottom sirloin, chuck roast
20 cloves garlic, roughly chopped
1/2 cup chile powder-Ancho, Guajillo, Chimayo (all mild). New Mexican red chile powder is a mix and comes hot or mild. Mix a tablespoon or so of each.
2 small onions, roughly chopped
water to almost cover meat in slow cooker
Directions
Divide the meat, garlic, chile powder mixture, onion and water between two slow cookers (unless you have a very large slow cooker) and cook on low for 8 to 10 hours or until meat shreds easily. When meat is done, remove to a large platter and shred by hand. Keep the liquid from the slow cookers and blend in a food processor until smooth. Add enough liquid to the shredded meat to make it very moist.
Set up your work station and begin making tamales.Wet hands and grab masa a little bigger than a golf ball. Form it into a small cup shape then put about a spoonful of meat into it. Form the masa around the meat, adding more masa if needed to seal. It doesn’t need to look pretty, but the meat does need to be sealed inside the masa.
When you have 15 to 20 balls, start wrapping them in the husks. Place the husk on the table and put a ball in the center. Roll the husk around the ball and use the husk “string” to tie up each end tightly. Repeat until ingredients are gone. Fill your steamer no more than three layers deep. Steam for about an hour and a half, adding water occasionally to the pot.
Mini tamales can be eaten as a snack or appetizer or as part of a larger meal with burritos and enchiladas. Red meat tamales are traditionally served with a red chili sauce. I like them with sour cream or Mexican crema.
Tips for making tamales
• Soak the corn husks in water to soften while you shred the meat.
• Set up your work area with a small bowl of water for wetting hands, which helps keep the masa from sticking.
• Wrap husks in a wet dish cloth so they don’t dry out while you are working.
• Keep damp paper towels handy to clean your hands from time to time.
- Rip strands of husks for tying the tamales before you start wrapping