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B ison Recipes

Delicious, Healthy Bison in some of our favorite bison recipes from Quill Creek Farms and local customers who are willing to share some of their favorites with us. 

Bison Soup with Barley

Ingredients 

1 lb. Quill Creek Farms 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 Quill Creek Farms 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 Quill Creek Farms 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 Crock Pot

Ingredients

2-3 lb. grass-raised Quill Creek Farms 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 Quill Creek Farms 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 Quill Creek Farms 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. Quill Creek Farms 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
2-3 lbs Quill Creek Farms 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 Quill Creek Farms 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 Quill Creek Farms 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 lb fresh Quill Creek Farms 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 Quill Creek Farms 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. Quill Creek Farms 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

Links

Quill Creek Bison
The Whole Buffalo.ca

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