How to cook Bison:  A Rule of Thumb

Bison is a lean meat that lacks the fat you can normally find in beef. Fat acts like an insulator while cooking.
The best way to enjoy Bison is to avoid overcooking it  to keep it tender and juicy.
Add your favourite oil in the pan to prevent sticking.
 
As a general rule of thumb, cook your Bison steaks for about one-third the time you would for beef.
 As with most meats, low and slow is always best. Set your oven to around 275° F.
Using a meat thermometer can come in very handy!
 
Cook ground to a minimum internal temperature of 160°, roasts and steaks to a minimum internal temperature of 145°F.
​Juices should run clear and not red.
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Slow Cooker Sweet Potato Bison Chilli 

This is one of my absolute favourites! Tyler loves chilli but   I don't like beans- here is a compromise I love...

​Heat 2 tablespoons of olive oil in a non-stick skillet over medium-high heat and add 1 cup of diced onion. Sautee for 3 minutes, then add 3 cloves of diced or gratedgarlic.  Pour the mixture into the slow cooker.  Return skillet to med-high heat and add ground bison. Use a wooden spoon to break it up into crumbles. Season with salt and pepper and cook until browned (rare in spots is okay.) Drain any fat from skillet and put bison into slow cooker. Add remaining ingredients: 4-5 cups of diced sweet potatoes, 2 (14.5) cans of undrained fire roasted tomatoes, 15 oz can tomato paste, 4 oz undrained canned green chillis, 2 tbsp chilli powder, 1 tbsp ground cumin, 1 tbsp unsweetened cocoa powder, 1 ½ tbsp paprika, ½ tsp of coriander, 1 tsp salt, fresh ground pepper to taste, and ½ cup of water. Stir well. Cover and cook on high for 4-6 hours or on high for 6-7 hours or until sweet potatoes are tender.
Bison Osso Bucco

Are you ready for a Banff-caliber meal right at home?  Shank steaks are used to make this dish. The steaks are slow roasted over several hours  to bring out natural flavours and make this otherwise tough cut into melt-in-your-mouth and fall-off-the-bone goodness.

Although, I discovered a BUSY FARM WIFE SHORTCUT to save on hours of cooking (I used my thrifted 6 qt $15 pressure cooker and made this dish in under an hour and it turned out so well!!)

Season 2-4 shank steaks with salt and pepper (I made 4 for tyler and myself and could have easily made just two larger ones, although the leftovers were just as well recieved!) Then heat 1 1/2 tbsp oil in pressure cooker/pan until shimmering. Sear the steaks on all sides until well browned.   Set aside. 
in remaning oil, sautee  1 large diced onion, 4 crushed cloves of garlic, 1 tbsp of tomato paste and 2 sprigs of thyme.  Sprinkle with 1/2 tsp of salt. Sautee until onions are soft then add 1 cup of stock (I used Bison Bone Broth!) 1/2 cup of dry white wine.  Heat on high, then add the shank steaks back in. Submerge them as much as possible in liquid, pour a 15oz can of diced tomatoes on top. Don't stir, lock the lid, cook on high pressure for 36 minutes in an electric Pressure cooker or 30 on a stovetop cooker. Remove from heat and allow pressure to release for 15 mins. Serve with garlic mashed potatoes and seasonal vegetables. Spoon bone marrow onto crusty homemade bread.
Bison Cranberry Stew
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​Place ¼ cup of flour in a re-sealable plastic bag. Add bison stew pieces, a few at a time and shake to coat. Heat oil in a dutch oven and brown the stew on all sides. Add 2 cans of beef broth, 2 cups of cranberry juice or cocktail,  1 ½ cups of fresh, rinsed cranberries , ½ cup chopped onion, fresh or dried thyme, marjoram, 1 tbsp sugar, salt and pepper. Bring to boil, cover and let simmer for one hour. Stir in 2 cups fresh or frozen green beans,  1 cup sliced celery & 1 ½ cups chopped carrots.  Simmer for one more hour or until the vegetables are tender. In a separate bowl, stir 1/4 cup flower into ½ cup of beef broth until smooth. Add to stew  and cook until thickened and bubbling.
Smoky Bison Stuffed-Spaghetti Squash

Cook the squash first, preheating oven to 375°.  Poke several holes in the outside, place on baking sheet and bake for 40-50 mins. Set aside to cool.
In non-stick skillet, add 1 tbsp coconut oil and heat over med heat. Add 2 cloves minced garlic and sauté until translucent. Add 1 lb ground bison and cook for 8-10 mins. Add 2 tsp smoked paprika, 1 tsp fennel seeds, salt, pepper and 1 tbsp fresh minced rosemary. Cook and stir slightly for 5 more minutes. Stir in 2 tbsp tomato paste, 2 cups chopped spinach and ¼ cup water. Reduce heat and allow to simmer.
Halve spaghetti squash, scoop out seeds. Use a fork to scrape strands of squash to make a “nest” of squash noodles. Top with meat mixture, garnish with sprig of fresh rosemary and enjoy!