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Delicious Quill Creek Farms Bison Recipes

Some of Our Favorite Bison Recipes

Bison Soup with Barley

Ingredients 

1 lb. ground bison
½ medium yellow onion, diced ¼ inch
2 carrots, peeled and sliced thinly
2 stalks celery, diced ¼ inch
1 (10 oz.) can diced tomatoes in juice
2 tablespoons Beef Bouillon (Better than Bouillon Brand)
1 cup medium, pearled Barley
2 quarts water
Salt and pepper to taste

Directions

1 - In large skillet, sauté ground bison until cooked throughout.
2 - Add onions, carrots, and celery, and cook until the onions are  translucent . 
3 - Add canned tomatoes with juice, beef bouillon, and barley.
4 - Stir until the bouillon is partially dissolved
5 - Add water and bring to a boil. Reduce to simmer, and cook  for 45 minutes.  
6 - Season to taste with salt and pepper.
7 - Can be made several days ahead, flavors will marry a little
       more with time. 

Bison Loaf

Ingredients

2 pounds ground bison
1½ cups soft bread crumbs (2 slices of bread) or ½ cup fine dry bread crumbs
1 egg
½ cup 1% milk
½ cup onion, chopped
½ medium green pepper, chopped
2 teaspoons Worcestershire sauce (optional)
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon pepper

Directions

1 - Form meat mixture into a loaf or pat into a lightly oiled loaf pan.
2 - Bake in a 300°F, (150°C) oven for 45 minutes until internal
      temperature reaches 160°.
3 - Makes 1 loaf (about 12 1-slice serving.

Spicy Bison Burgers

Ingredients

1 shallot
3 garlic cloves
2 jalapeno peppers (including their seeds)
1 lb of organic ground bison
1 egg
¼ teaspoon of salt
¼ teaspoon of pepper

Directions

1 - Cover baking sheet with aluminum foil.
2 - Set broiler on high, 2 inches from the heat.
3 - Finely chop garlic cloves, shallot, and jalapeno pepper.  place in mixing bowl. 
4 - Add ground bison and eggs to mixing bowl with chopped veggies.
5 - Add salt and pepper.
6 - Combine all ingredients well.
7 - Make patties out of the mixture.

Bison in the Crockpot

Ingredients

1 grass-fed bison roast
2 cups red wine
¾ cup balsamic vinegar
½ cup extra virgin olive oil
1 whole sweet onion thinly sliced
4 garlic cloves minced
1 – 2 inch spear fresh rosemary leaves with stem removed
2 fresh basil leaves
2 tsp. fresh oregano leaves

Directions

1. Rinse bison and place in large crock pot.
2. Combine remaining ingredients in large bowl and pour over bison.
3. Cook on low heat for 5-6 hours.

Bison Kabobs

Ingredients

1 pound Bison Sirloin
1 medium zucchini or yellow squash
1 large red bell pepper
1 large onion, quartered
8 mushrooms
8 cherry tomatoes

Marinade:

1/2 cup low sodium soy sauce
1/2 cup vegetable oil
1 cup dry white wine
2 cloves garlic, minced

Directions

1 - Cut Bison Sirloin into 1 1/2 inch cubes and place in a  glass bowl. 
2 - Combine marinade ingredients and pour over cubed Bison.
3 - Cover bowl with plastic wrap and marinate refrigerated for  8-24 hours 
4 - Cut squash and red bell pepper into 1/2 inch slices.
5 - Alternate meat, squash, pepper, onion and mushrooms  on each of 8 skewers, ending each skewer with a cherry tomato. 
6 - Grill covered 4-6 inches above medium hot coals for 8-10 minutes, turning occasionally and brushing with the remaining marinade mixture. 
7 - Serve on a bed of rice. Serves 4

Bison Tenderloin Pan Seared

Ingredients

Four 6-7 oz. Bison Filets
8 oz. Smoked Ham-Julienned
4 tb. Vegetable Oil
1 tb. Chili Powder
12 oz. Cooked Linguine
2 oz. Morel mushrooms, julienned
2 oz. Whole butter
4 oz. Heavy cream
Misc. baby field vegetables marinated in vinaigrette

Directions

1 - Mix oil and chili powder together and rub evenly over filets  and let rest for 30 minutes. 
2 - Heat saucepan and sear filets on all sided, lower heat and cook, turning often until desired doneness. Melt butter in pan and add Bison. 
3 - Sauté 1 minute.
4 - Add linguine and heat, toss until hot.
5 - Add cream and stir with pasta.
6 - Lightly charbroil vegetables.
7 - Place pasta on hot plate.
8 - Place Bison filet in center and surround with char-broiled  vegetables.

Bison Mexican Chili

Ingredients

1 cup diced onion
1 -2 garlic clove, finely chopped
1 tablespoon olive oil
3 cups cooked bison, diced or shredded
1 (1 1/4 ounce) package taco seasoning mix
2 (14 1/2 ounce) cans ready-cut diced tomatoes, un-drained
1 (15 ounce) can black beans or 1 (15 ounce) can kidney beans drained 
1 (8 3/4 ounce) can whole kernel corn, drained
1 (4 ounce) can diced green chilies, drained
1 cup chicken broth
1/2 tablespoon cornstarch

Directions

1 - Cook onion and garlic in oil in large saucepan until tender.
2 - Add cooked bison, taco seasoning, tomatoes, beans, corn  and chilies. 
3 - Blend broth and cornstarch; add to saucepan.
4 - Bring to a boil; reduce heat and simmer 15 minutes, stirring occasionally. 
5 - Serve with cornbread for a hearty meal.

Cheesy Bison Puffs (makes 4 dozen)

Ingredients

½-lb. ground bison
1 garlic clove, minced
1 egg, beaten
1 t prepared horseradish (drained)
½ t thyme
¼ t kosher salt
¼ t white pepper
1 package (17-oz.) frozen puff pastry, thawed
1 C shredded cheddar cheese

Directions

1 - Preheat oven to 375 degrees.
2 - Brown the ground bison in a medium skillet. Add the garlic,  cooking until tender. 
3 - Combine the egg, horseradish, them, salt and pepper in a  medium bowl, then add the meat mixture and mix. 
4 - Roll 1 pastry sheet to 13 x 9-inch rectangle, then cut in half  lengthwise. Spread ¼ of themeat mixture over each half, then sprinkle ¼ cup of the cheese on top of the meat. 
5 - Roll (jelly roll style) from one long side to the other, then cut  into 1-inch pieces and place seam side down on greased  baking sheet. 
6 - Repeat with the remaining meat mixture and the pastry.
7 - Bake for 15 minutes or until golden brown and serve warm.

French Lentil Soup with Bison Sausage (Serves 6)

Ingredients

3 T olive oil
1 medium onion, finely chopped
2 medium carrots, finely chopped
1 celery rib, finely chopped
1 1/4 C lentils (preferably French green)
6 C water
1 1/2 t salt
1/4 t black pepper
4 4 oz Tender Bison Smoked Country Sausage
1 T balsamic vinegar, or to taste

Directions

1 - Heat 2 tablespoons oil in a 4-quart heavy pot over moderately  high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden brown, about 6 minutes. 
2 - Add carrots and celery and cook, stirring, until softened,  about 5 minutes. 
3 - Add lentils, water, salt, and pepper and bring to a boil, then reduce heat to moderate and cook, covered, until lentils are  tender, about 30 minutes. 
4 - While lentils are cooking, heat remaining tablespoon oil in a  10-inch nonstick skillet over high heat until hot but not smoking, then brown sausage on all sides, about 5 minutes. 
5 - Cool sausage slightly on a cutting board, then cut into 1/2-inch-thick pieces. 
6 - Add bison sausage to soup and stir in vinegar.

Pasta Salad

Ingredients
  
1 1/2 lb bison sirloin, or similar tender cut
1 1/2 lb penne pasta (dry weight)
2 zucchini squash, diced
1 sweet red pepper, diced
1 green pepper, diced
6 green onions, chopped
4 stalks celery, diced
1/3 C fresh parsley, finely chopped
1 Jalapeño pepper, diced finely
1 large bunch broccoli
1 small cauliflower
1/3 C pitted and split black olives (optional)
3 3 oz feta cheese, crumbled (optional)
Dressing
1/3 cup canola oil
1/3 cup red wine vinegar
3 T lemon juice
2 T sugar
2 t dry mustard
1 t Mrs. Dash seasoning blend or similar
1 1/2 T salt
1/2 t olive oil

Directions

1 - Barbecue bison to desired doneness and cool in the  refrigerator. Once cool, cut steak into very thin slices and set aside. 
2 - Boil pasta in at least 6 quarts of water until barely tender.
3 - Drain and rinse under cold water from the faucet. Set aside after completely cooled. Toss  occasionally until totally drained. 
3 - Cut the broccoli and cauliflower into bite size florets. Bring 4  quarts of water to a boil. Add the broccoli and cauliflower  florets, cover and blanch for 2 minutes and drain immediately. 
      Cool in another pot of very cold water.
4 - Drain broccoli and cauliflower again and combine with other  ingredients. 
5 - Add salad dressing ingredients to a shaker bottle. Shake for about a minute before pouring  over salad. Toss and serve. 

Sombrero Pie

Ingredients

1 lb ground Bison
1 can refried beans
1 small can diced green chilies
1 C sharp cheddar cheese, grated
1 small package corn bread mix
1 1 can mexi-corn nibblets
1 package taco mix seasoning

Directions

1 - Spread refried beans on bottom of deep pie dish.
2 - Brown ground bison. Add taco seasoning and spread over refried beans.
3 - Layer cheese, and then chilies. Drain the corn, but save the juice.
4 - Mix corn bread according to directions – substituting the can of mexi-corn juice for water or milk. If short on liquid, add wateror milk – depending on what the mix called for.
5 - Gently blend corn into batter. Spread on pie and bake 25 degrees lower than what the corn bread instructions required.

Blue Cheese Bison Burgers

Ingredients

 3 & 3/4 1lb fresh ground bison meat
1 red onion (chop about 1 tablespoon for meat and slice desired amount for topping  the burger) 
2 cloves of garlic
1/2 t paprika
1 t cayenne pepper
3 T Olive Oil
Kosher salt to taste
Fresh ground black pepper to taste
2 whole-wheat hamburger buns
1 tomato
Fresh lettuce
1 avocado
Gorgonzola blue cheese
Desired condiments (spicy mustard is excellent with bison)

Directions

1 - In a small mixing bowl combine bison meat, olive oil, chopped  garlic and red onion and seasonings and mix thoroughly. 
2 - Form meat into 3/4″ patties and set aside.
3 - Before grilling, prep all toppings such as sliced tomato, onion, lettuce etc. 
4 - Bison meat is best served medium to medium rare – do not overcook! 
5 - Grill patties over a low flame. Melt cheese on the patties  during the last minute of grilling.

Savory Bison Short Ribs

Ingredients

4 pounds buffalo short ribs
2 T vegetable oil
1 can condensed beef broth
1 jar (5 oz) horseradish
1/8 t salt
Have ready when serving
2 large red onions, sliced
Cold water
2 T all-purpose flour
Sour cream – to taste

Directions

1 - Cook bison in oil in 4-qt Dutch oven over medium heat until   brown; drain. 
2 - Stir in broth, horseradish and salt. Heat to boiling, reduce heat.
3 - Cover and simmer until tender (about 2 hours).
4 - Remove bison from broth – keep warm.
5 - Add onions, cover and simmer until onions are tender (5 – 8  minutes). 
6 - Skim excess fat from broth. Add enough water to broth to  measure 2 cups. 
7 - Shake ¼ C water and 2 T flour in tightly covered container.  Gradually stir into broth, heat to boiling, stirring constantly. 8 - 8 - Boil and stir one minute; remove from heat. 
9 - Stir in sour cream. Pour sauce & onions over ribs.
Consider serving ribs nestled on cooked pasta and drizzled with the sauce. If necessary to refrigerate – do not exceed 48 hours.

Pulled Bison Bar-B-Que

Ingredients

5-6 lbs. Bison (consider 2 shoulder roasts)
2 C ketchup
2 T Worcestershire sauce
¼ C honey
¼ C cider vinegar
3 T Gulden’s mustard
¼ C dark molasses
¼ C of Emeril’s kicked up Bam-B-Q sauce

Directions

1 - Place bison in Dutch oven and add enough water to almost  cover the meat. Cover tightly and cook at 250°F until meat is  tender and falls apart (8-10 hours). 
2 - Drain off liquid. Pull the meat apart and place in bbq sauce  in a large pot. Mix thoroughly. 
3 - Reheat at low temperature until hot. Best served on warm, toasted deli rolls.

Address

Box 400
Quill Lake, SK.,
CA. S0A3E0


Contacts

Email: support@quillcreekfarm
Phone: 306-383-3900
Store 306-287-0303