Bison
roast
with red wine
1 3 1/2 pounds (1,6kg) bison roast
2 to 4 tbsp (30 to 60 ml) oil
1 cup (250 ml) chopped onions
1 cup (250 ml) diced carrots
1/2 cup (125 ml) diced celery
1 large tomato diced
2 1/2 cups (625 ml) beef broth
2 cups (500 ml) red wine
2 tsp (10 ml) flour
1/4 cup (60 ml) table cream
Salt and pepper to taste
Season the roast with salt and pepper.
In heavy pot, sear the meat on all surfaces in hot oil. Remove roast.
Add carrots, celery and tomato and cook lightly. Add beef broth and
red wine. Return roast to pot, cover and put in middle rack of oven.
Cook for 3 1/2 hour at 275°F (140°C), until roast is tender.
Turn roast every hour. Cook uncovered for the last 30 minutes. Remove
roast. Reduce vegetables to a purée. Mix flour and cream together
and slowly add to the puréed vegetables, stirring constantly.
Bring to a boil until thickened. If desired, season with salt, pepper
and red wine.
Oven baked bison steak with lemon
3 lbs (1, 5 kg) bison steak
2 tbsp (30 ml) butter or margarine
2 tsp (10 ml) salt
1/4 tsp (1 ml) pepper
1 large lemon sliced
2 onions sliced
1 cup (250 ml) ketchup
1 tsp (15 ml) Worcestershire sauce
1/4 cup (60 ml) water
Brown steak and put in a Dutch
oven. Mix butter and seasonings together. Spread mixture on steaks.
Cover with slices of lemon and onions. Combine ketchup, Worcestershire
sauce and water. Pour over meat. Cover and cook at 360°F (180°
C) for 1 1/2 hour. Makes 4 to 6 servings.
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Bison steak
with mustard sauce
2 tbsp (25 ml) olive or vegetable oil
4 boneless bison sirloin steaks
2 big garlic cloves, crushed
1/2 cup (125 ml) red wine
1/2 cup (125 ml) beef broth
1 tsp (15 ml) of Dijon mustard
In a non-stick pan, heat oil over medium heat. Season steaks with
salt and freshly ground pepper. Sear steaks on both sides and
cook according to taste, (approximately 4 minutes for medium)
and put aside. Sauté garlic in pan for 1 minute. Add wine
and beef broth, stirring with wooden spoon and scraping side of
pan. Bring to a boil and simmer for 2 minutes or until liquid
has reduce by half. Add Dijon mustard and let simmer 1 more minute.
Add accumulated juices from the steaks. Quickly cut steaks in
diagonal slices and add mustard sauce. Serve with bake potatoes
and salad. Makes 4 servings.
Bison
brochette
with ginger
(Plan
ahead for marinating)
1
cup (250 ml) sugar
1 cup (250 ml) soya sauce
1/2 cup (125 ml) vegetable oil
1 bunch of green onions, sliced
6 cloves of garlic, minced
1/4 cup (60 ml) of grilled sesame seeds
3/4 tsp (3 ml) of gingerroot powder or 2 tsp (10 ml) of freshly grated
gingerroot.
2 tsp (10 ml) pepper
2 lbs (1 kg) bison sirloin steak, cut into strips
In a big resealable bag, combine first 8 ingredients. Add the strips
of steak. Seal the bag and turn to coat all the pieces of meat. Refrigerate
overnight or for 8 hours. Drain and discard the marinade. Thread meat
onto metal skewers or bamboo skewers*. Cover and grill, while turning
occasionally at moderate temperature for 15 minutes or until meat
is cooked to desire degree of doneness.
* If using bamboo skewers, soak in water for 15 to 20 minutes.
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Warm
bison salad
2 tbsp (30 ml) olive oil
1 lb (500 g) of boneless sirloin steak
1/4 tsp (1 ml) of both salt and pepper
1 1/2 cup (375 ml) sliced red onions
2 garlic cloves, minced
1/2 tsp (2 ml) dried rosemary
1 tbsp (15 ml) Dijon mustard
1/4 tsp (1 ml) granulated sugar
1 cup (250 ml) vinegar
6 cups (1,5L) fresh spinach slightly packed
In
a non-stick frying pan, heat half of the oil over medium heat. Sprinkle
a pinch of salt and pepper on each side of the steak. Cook steaks according
to taste (approximately 4 minutes for medium) and put in a plate and
cover with aluminum foil. Let sit for 5 minutes then cut, across the
grain, in thin slices. Add to the pan: onions, garlic, rosemary and
the rest of the salt and pepper. Cook at medium heat, stirring occasionally,
for 4 minutes or until the onions have softened. Meanwhile, mix in a
serving dish the rest of the oil, the vinegar, the mustard and the sugar.
Add the cooked onions and the spinach. Mix well with the vinaigrette.
Place slices of bison meat on top.
Bison à l'étouffée
cooked in crock pot
1 1/4 lbs (585 g) bison round steak, cup in strips
1/4 tsp (1 ml) pepper
1 tsp (5 ml) salt
4 tbsp (60 ml) flour
1 or 2 green peppers, sliced
1 large onion, sliced
1 (10 oz.) can (285 ml) mushrooms
1 lb (500 g) tomatoes
2 tbsp (30 ml) molasses
3 tbsp (45 ml) soya sauce
1 (10 oz.) can (285 ml) green beans
In crock pot, place strips of bison, flour, salt and pepper. Mix well
to coat evenly. Add the rest of the ingredients. Cover and cook at high
temperature for one hour, then reduce to low heat and simmer for 7 to
8 hours.
Serve with rice.
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