Buffalo Bill's

For ease and familiarity, bison products are cut to the same specifications as beef. Similarly, cooking bison is comparable to cooking beef. The only significant difference is that bison cooks noticeably faster when using the same amount of heat.

The key is to maximize the flavor, tenderness and beauty of bison.
These qualities are what make bison so impressive and special.

Cooking Tips

• Cook bison over a
moderate heat position
on your grill.

• Keep the product
below 40° F until
you begin cooking.

• Bison is very
tasteful when served
medium-rare to rare.

• Use a thermometer
to determine doneness
for bison roasts.
( Internal temperatures
should be 135° to 155°F )

Use Buffalo Bill's
Bison Products for:

• marinades
• soups
• stews
• chili
• barbecue
• meat loaf
• sauces
• gourmet recipes
• buffalo/bison recipes
• camping
• freeze dried foods
• salad seasonings
• breading
• stuffings
• rice dishes

Herb Stuffed Bison Medallions

Servings: 6-8.

Ingredients:
1 (2-3 lb.) Bison tri-tip
1 cup Olive oil
1 Tbsp. Chopped garlic
1 1/2 cups Seasoned croutons
1 cup Shredded Gruyere or Swiss cheese
1 Egg, slightly beaten
1/2 cup Water
1 cup Minced onion
1 tsp. Sage
1/2 tsp. Thyme
pinch Rosemary
Salt and pepper to taste

Preparation:
1. Thaw and rinse tri-tip.
2. Along the top of the tri-tip, cut a pocket, parallel to the surface, approximately 3/4 the depth and entire length.
3. Blend olive oil, chopped garlic and salt and pepper.
4. Brush tri-tip with 1/2 of olive oil blend.
5. Combine croutons, cheese, onion, egg, water, sage, rosemary, thyme, and salt and pepper.
6. Firmly pack stuffing mixture into pocket of tri-tip.
7. Tie closed with string or skewer.
8. Brush with remaining olive oil blend.
9. Roast in shallow pan for 15 minutes at 450 degrees.
10. Reduce oven temperature to 300 degrees and roast for an additional 5 to 10 minutes.
11. Pull and let rest for 10 minutes.
12. Slice into 1/2 inch slices and shingle 2 to 3 pieces on a plate.
13. Garnish with fresh rosemary and serve with vegetable.

Popeye's
Bison Burgers

Ingredients:
6 Buffalo Bill bison burger patties
1/4 c. Buffalo Bill's Stock or your favorite burger seasoning
3/4 c. Garlic ranch dressing
6 Burger buns
6 Slices mozzarella cheese
12 Whole mushrooms, sliced
6 Fresh spinach leaves, washed and dried
12 Slices Roma tomatoes

Preparation:
Bison Burgers
1. Season both sides of the patties with Buffalo Nickel Special Blend.
2. Prepare by grilling, baking or pan-frying. We recommend cooking bison to a degree of medium doneness with an internal temperature of 160 degrees.

Assembly:
1. Slice each burger bun in half, spread garlic ranch dressing on each half.
2. Place burger on bottom half of bun, top with cheese, mushrooms, spinach and two tomato slices.

Italian Bison Bake

Ingredients:
2 lbs. Buffalo Bills
ground bison
1 cup Diced onion
1 tsp. Granulated garlic
1 tsp. Italian spice blend
12 oz. Penne pasta
24 oz. Pasta sauce
16 oz. Shredded Italian
cheese blend

Preparation:
1. Sauté ground bison with onion, garlic and Italian spice blend, drain and set aside.
2. Cook pasta per package directions, drain and rinse.
3. Spray a 9 x 13 baking pan with pan coating.
4. Place half of the pasta in bottom of pan.
5. Top pasta with half of each of the following: ground bison, pasta sauce and shredded cheese.
6. Repeat a second layer.
7. Bake at 350 degrees for 30 minutes
(20 minutes covered, last 10 minutes uncovered).