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Bison 3 Ways recipe

Bison Burgers. Bison Filet Mignon. Bison New York Strip.

Have you ever tried bison? It’s tastierand lower in fat than beef, and because bison is grass-fed, it’shealthier for you.

Recipe: Bison 3 Ways

All meat should be seasoned with thefollowing before being put onto the grill:Extra virgin olive oil
Granulated garlic
Sea salt
Cracked black pepperFor the Bison Burgers:2 pounds ground bison
2 tablespoons worcestershire sauce
Red pepper sauce, to taste
1/2 teaspoon granulated garlic
Sea salt
Cracked black pepper
Extra virgin olive oilFor the Bison Filet Mignon:Bison filets
1 peach
3/4 cup balsamic vinegar
1/4 cup granulated sugar
Safflower oil
Honey, to tasteFor the Bison NY Strip Steak:Bison ny strip steaks
2 medium red onions, thinly sliced
2 tablespoons extra virgin olive oil
1 teaspoon granulated garlic
1 teaspoon sea salt
1/2 teaspoon cracked black pepper
1 green apple, chopped

To make the Bison Burgers:

  • In a large bowl, combine the ground bisonwith the worcestershire sauce, pepper sauce, granulated garlic,sea salt, and black pepper.
  • Then, shape the mixture into four, 3/4-inchpatties.
  • Lightly brush the outsides of the pattieswith olive oil to prevent sticking, and season with sea salt,cracked black pepper, and granulated garlic.
  • Cook on a preheated grill pan over mediumhigh heat. The burger will need about five minutes on one sideand an additional 4 minutes on the other, or until an internaltemperature of 140°F has been reached.

    To Prepare the Grilled Bison Filet Mignonand Bison NY Strip Steaks:

  • Lightly brush the outsides of the filetsand strip steaks with olive oil to prevent sticking, and seasonwith sea salt, cracked black pepper, and granulated garlic.
  • Cook on a preheated grill pan over mediumhigh heat. Grill each about 10 to 14 minutes, turning once formedium rare. Bison requires less time to cook than beef. Lesscooking time is important to keep the steaks moist and tender.

    For the Grilled Bison Filet Mignon:

  • Combine the balsamic vinegar with thesugar in a hot saucepan.
  • Cook over medium heat until the balsamicmixture has reduced by half, stirring frequently for about 15minutes.
  • Take the ripe peaches, halve and pit them,and brush with safflower oil. Place on the grill, flesh sidedown.
  • Cook for 3 to 5 minutes to char.
  • Drizzle over with the balsamic vinegarreduction and honey and serve with the filets.

    For the Bison NY Strip Steak:

  • Thinly slice the red onions. Chop up theapple.
  • Then add extra virgin olive oil to a sautpan.
  • Add the onions, granulated garlic, seasalt and cracked black pepper.
  • Cook on medium to medium-low heat, stirringoccasionally until the onions have reduced to half their amountand become darker.
  • Serve over the strip steaks.

    Makes ? servings.

    Recipe and video provided courtesy of property of

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