Fajitas

Simmer thawed meat on low heat, in covered pan, stirring frequently until just done.

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Grilling

(Steaks recommended for grilling/barbecuing include Rib Eyes, T-Bones and New York Strips. Lesser cuts are not recommended unless they have been marinated. Do not use fork to turn. Use tongs or spatula.)

Rub your favorite steak with a combination of a little garlic salt, cooking oil and lemon pepper. Grill steak 4 - 6 inches above medium hot coals (325°F) for the following times depending upon thickness:

Thickness	Rare	Medium
1"	6-8 minutes	8-10 minutes
1½"	8-10 minutes	10-12 minutes
2"	10-12 minutes	14-18 minutes

 

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Ground Bison

Burgers:

Shape ground meat into patties ½ inch thick.

Stove top: Cook in covered pan on medium-low heat just until pink has disappeared. Gas grill: heat on high and then turn down to low immediately and finish on low heat. Do Not Over Cook.

Meatballs: (Hot and Spicy with Cranberry Sauce.)

2 lb. Ground Bison

1 egg

1 onion, finely diced (you may like to sauté onion)

1 16 oz. Jellied cranberry sauce

3 T. prepared horseradish

1 T Worcestershire sauce

1 clove garlic, minced

2 T honey

1 T lemon juice

½ t. ground red pepper

Add beaten egg and onion to bison. Mix well. Form bite-size meatballs. Brown and turn in oil until cooked. In medium sauce pan, combine remaining ingredients. Bring to boil, reduce heat, cover and simmer 5 minutes. Add meatballs, simmer 5 minutes more and serve. (Note: To keep shape of meatballs, plunge momentarily into rapidly boiling water before cooking. This will also seal in flavor.)

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Buffalo Dogs

Thaw and just heat through (meat is precooked).

Overcooking can cause dryness and toughness.

 

Ribs

Simmer 1 rack of ribs in water with liquid smoke, bay leaf and onion for 1 hour. Place meat

in roasting pan, top with blanched onions and BBQ sauce. Cover to keep moist for 2 hours

at  225°F.

Roasts (Chuck, Round, Sirloin Tip)

Cook in a covered roasting pan, at 190°F -210°F for about 1½ -2 hours per pound of meat.

Can also use crockpot on low all day. Do not use salt before cooking. If meat is not as

tender as you would like, increase cooking time by an hour or so.

You can’t over cook at this low temperature.

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Rolled Rump Roast

Completely cover with cooking oil and inset meat thermometer.

Place uncovered roast in 450°F oven for 15 minutes. Lower to 190 and slow cook for 5-7

hours. Check thermometer until done.

          

Steaks (See below for this month's recipe: Pepper Sirloin Steak)

Rub steak with a little cooking oil. Sear in hot pan briefly and then turn heat on low until

medium rare.

Do not use a fork to turn. Pepper Sirloin Steak Ingredients: 1 2.5 lb. sirloin bison steak, 1.25 inches thick ½  c. butter or margarine ¼ c. chopped fresh parsley or 4 tsp. dried parsley 1 onion, chopped 2 T. Worcestershire 1 tsp. freshly ground black pepper ½ tsp. dry mustard Steps: 1) Lightly score edges of steak at 1 inch intervals. Preheat grill or broiler. 2) Combine butter, parsley, onion, Worcestershire, pepper and mustard in small sauce pan. Heat, stirring continually over low heat until butter melts. Reserve ¼ of the mixture. 3) Place steaks on grill. Brush steaks with butter mixture. Cook, basting frequently with butter mixture, about 6 minutes per side for medium well done steaks. 4) Place steak on serving platter. Cut thin slices across the grain. Drizzle reserved butter mixture over steak. 5) Enjoy!! And share!!!

(See Grilling section for alternative cooking method for quality cuts of bison steaks.)

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