Bison Wellington

Bison Wellington


8 oz. ground mushrooms (duxelle)

1/4 cup ground shallots

2 T tomato paste

1 cup red wine

S&P (salt and pepper)

pinch of thyme

4 6 oz buffalo tenderloin steaks

5 sheets puff pastry (5 x 5)

1 egg beaten

In a medium sized sauce pan, cook mushrooms and shallots in a small amount of oil for about 3-5 minutes.
Add remaining ingredients and reduce to a thick paste.
Sear steak to half the desired temp.
Place 1/4 of duxelle in center of pastry square, placing bison on top of that.
Fold pastry to meet in center, then turn over and place on a sheet pan.
The 5th sheet you can cut into 4 squares for a design on top of the Wellington.
Base with the egg wash and cook 8-10 minutes in a preheated 425 degrees until golden brown.

Bison Sauerbraten

Bison Sauerbraten


4 pounds bison roast

1 onion

½ cup red vine vinegar

1 cup red wine

2 cups boiling water

10 black peppercorns

2 bay leaves

1 cup roux ( ½ cup melted butter ½ flour)

1 tbsp tomato paste

1 tbsp beef base

½ cup sour cream


Trim roasts and cut into 4 pieces.  
In plastic 2 qt container place meat, onions, wine, vinegar bay leaves and peppercorn.  
Top with boiling water.
 Let cool and marinate 2 days in refrigerator.
Take meat out of marinate; reserve ½ of liquid marinate.
Heat medium size pot.  
Brown meat, add tomato paste and base and marinating liquid and enough water to cover meat, cover pot with lid and put in 400 degree oven one ½ hour.  
Take meat out.  
Thicken with roux and strain.  
Finish with sour cream.   

Baked Buffaloaf

Baked Buffaloaf


2 pounds Hillside Farms ground buffalo meat

½ cup fine diced onion

½ cup fine diced carrot

½ cup fine diced celery

¼ cup tomato paste

2 cloves fresh minced garlic

4 eggs

2 cups fresh bread crumbs

1 Tbsp Worcestershire sauce

1 Tbsp brown sugar

1 Tbsp A1 steak sauce

1 Tbsp ground garlic

1/4 tsp thyme leaves

1 tsp salt & pepper


Sauté onions, carrots, celery and garlic.
Add all ingredients together.  
Mix on low speed 3-5 minute or until well mixed.
On a wet surface shape into loaf and place in baking pan.
Bake in 350 degree oven with 1 cup water in bottom of pan for 35 to 40 minutes.
Serve with brown gravy, mashed potatoes.


Braised Rouladen of Bison

Braised Rouladen of Bison


4-4 oz. pieces bison top sirloin

1/4 cup Dijon mustard

4 pieces bacon browned

1 small onion sliced and caramelized

4 pickle spears

1 cup white wine

1 cup demi-glace

Pound out Bison pieces 1/4 inch thick.  
Season with S+P.  
Lay out on work surface; smear each piece on one side with ½ TBLS Dijon mustard.  
Add pickle spear, bacon and onion.  
Roll up; use tooth pick to secure.  
Brown in oven proof pan.  
De-glaze with wine and demi-glace.  
Cover and cook 1 - 1.5 hours.  
Serve over mashed potatoes.    

Bison Tenderloin and Crab

Bison Tenderloin and Crab


4 - 4 ounce bison tenderloin steaks

1 lb jumbo lump crab

1 cup sliced mushrooms

1 tablespoon shallots

½ butter

1 cup brown gravy

1 lemon


Flour, salt and pepper steaks.  
Sauté until desired temperature; two to three minutes each side over medium to hot heat.
Remove steak and add  mushrooms and crab, shallots, lemon juice then butter.  
Top steaks with crab and drizzle with brown gravy. 

Buffalo Chili

Buffalo Chili 


3 lbs. ground Buffalo meat

3 cups chopped tomato and juice 24 oz. can

3 cups canned red kidney beans washed and drained

2 cups diced onions

1 cup diced green pepper

1 cup diced red pepper

1 tablespoon chopped garlic

12 oz. beer your favorite brand or water

1/2  cup diced canned jalapeño pepper

4 oz. tomato paste

1 Tablespoon Paprika

1 Tablespoon Chili powder

1 1/2 Tablespoon Ground cumin

1 cup grated cheddar cheese

Salt and pepper


Combine 2 tablespoon salad oil and bison meat in a hot pot brown for 5 minutes.
Add onion and garlic, cook for 5 minutes turn down to medium heat and add all peppers.
Cook for 2 minutes.
Add all spices cook for 2 minutes. Add 12 oz. of beer.
Cook for 5 minutes and add tomatoes, tomato paste and kidney beans.
Bring to a boil and simmer 15 to 20 minutes. 
Serve in a bowl. Top with cheddar cheese.




12oz. julienne Buffalo Tenderloin

½  cup onions

1cup sliced mushrooms

Cracked black pepper

8 oz  boiled noodle

½  cup demi-glace

½ White wine

¼ cup heavy cream

Olive oil



In a hot sauté pan add 1 tbls oil and bison.
Sauté three to five minutes.
Add salt and a pinch of cracked black pepper, onions, and mushrooms.  
Sauté for two minutes.
Add a splash of wine, a pinch of paprika, demi-glace, and cream.
Serve over buttered noodles.