Thunder Heart Bison

Cooking with Bison

Because grass-fed bison is naturally low in saturated fat it must be prepared over a low heat taking care not to over cook the meat.My feeling is that grass-fed bison should be prepared in a way that honors its inherently delicious taste. This is best accomplished by simple techniques that minimize condiments and sauces. Also, bison meat contains a high concentration of myoglobin. This essential protein is responsible for the bright pink nature of the cooked meat and a medium rare cut should be this color when it is done. Over-cooking should be guarded against as it will lead to dryness and this will cause the meat to be tough. Trim all connective tissue to ensure a tender cut.

Buffalo Chili
Ingredients:
2# ground buffalo
1 lg. sweet onion
1 lg. green bell pepper
1 TB chopped garlic
2 TB chili powder
1/2 TB ground cumin
1/2 to 1 TB kosher salt
1/2 tsp. fresh ground pepper
24 oz jar mild picante sauce
2 8oz cans mild Rotel chopped chilies and tomatoes
1 14 oz can pinto or black beans rinsed

Servings: 8 to 10
Prep time: 60 min
from the kitchen of Holly Hindt

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Instructions:
Heat 2 TB corn oil and sauté the meat, onion, pepper, and garlic until meat is browned. Add chili powder, cumin, salt and pepper and sauté one minute. Add the last three ingredients to the pot, stir, then cover and simmer on low for 30-45 min, stirring occasionally.

Buffalo Shishkebab
Ingredients and Equipment:
2# buffalo tenderloin
1 lemon
olive oil
salt and pepper
Skewers (wooden skewers need to be soaked in water overnight)
outdoor grill
sweet onions
red, green, and yellow peppers

Servings: 4 to 6
Prep time: 60 min
from the kitchen of Holly Hindt

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Instructions:
Cut meat in large cubes and place in one layer on a plate or in a shallow dish. Drizzle with lemon juice and olive oil then sprinkle with salt and pepper. Refrigerate for one hour. Meanwhile cut vegetables alternating each ingredient. When coals are glowing, (about 20 min) grill skewers several minutes on each side. Serve medium-rare.

Picuris ribs:
This recipe comes from my good friend at the Picuis Pueblo Joey Sams. The beauty of this recipe is in the simple approach she takes to the ribs.

Simply place 2 lbs. of ribs into a crock pot along with 1 cup of water. Heat on lowest heat setting for 8-10 hours.

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Sauteed Bison Fajitas

(Ribeye cut) Order

Sauteed Bison Tenderloin

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Sautéed ground meat patties:
In a sauté pan heat a table spoon or so of pure grape seed oil over low heat. After the oil is heated place a quarter lb. patty in the pan. Cook for approximately 6 min. on each side. Be careful not to put too much salt and pepper on the meat as there is no fat to mask the flavor and a little bit of
anything that is added as a condiment goes a long way.