International Seller

Pascal Motafferi

1 450-693-1227, ext 131

3 Recipes to Honor Bison

Since it’s hunting season, I decided to show you three recipes that highlight the meat of a mythical animal, one of my favorite animals—the bison! 

Seriously, the bison is an in-cre-di-ble animal! Though it’s not hunted as much as it used to be, this animal is packed with protein and tastes amazing. Despite the animal’s size, its meat is very lean. So, it’s great meat if you are training or just looking for a taste of something wild.

If you can’t access bison, the recipes I’m showing you today can also be made with beef, deer, elk or moose. You’ll see, the outcome will be absolutely delicious regardless.

Without further ado, here are 3 awesome bison recipes:


Bison Bone Marrow

Ingredients :

Directions:

  1. Preheat the BBQ to 350°F.
  2. Sprinkle the Appalachian dry rub and a little Yukon dry rub on the marrow of each half of the bone.
  3. Place the halves on the top rack of the BBQ, in the indirect cooking zone, marrow side up and let them cook for about 1 hour, until a nice crust forms on top. (I recommend checking the cook every 20 minutes).
  4. Remove the half-bones from the BBQ, serve them on a nice big wooden board and savor the marrow with a spoon!

Bison Osso Buco

Required Tools:

Ingredients :

Directions:

  1. Preheat the BBQ to 350°F.
  2. Add the ghee (or butter) to the cast iron skillet, allowing it to melt on the BBQ in the direct cooking area.
  3. Use a knife to slice the shallots very, very thinly.
  4. While the ghee (or butter) slowly melts, add the shallots to the pan and let them sweat without searing.
  5. Meanwhile, sprinkle the Yukon dry rub on both sides of the osso buco and add it to the pan once the ghee (or butter) has fully melted.
  6. Transfer the pan to the indirect cooking zone and let the meat cook.
  7. Turn the meat over after 5-10 minutes and let it cook slowly until the Thermomax reads an internal temperature of 140°F.
  8. Remove the meat from the BBQ, serve it in a massive cast iron pan in the middle of the table with mashed potatoes and enjoy!

 


Bison Keftas

Required Tools:

Ingredients (makes 5 keftas):

Directions:

  1. Preheat the BBQ to 350°F.
  2. Add the ghee (or butter) to the cast iron skillet, allowing it to melt on the BBQ in the direct cooking area.
  3. Use a knife to slice the shallots very, very thinly.
  4. While the ghee (or butter) slowly melts, add the shallots to the pan and let them sweat without searing.
  5. Meanwhile, coarsely chop the green olives.
  6. Put the meat in a bowl and add a little Appalachians and Yukon dry rubs. Add the green olives and shallots and mix by hand until well combined.
  7. Form the keftas around the stainless steel skewers and grill each kefta on the BBQ. Rotate occasionally to allow each side to grill evenly.
  8. Meanwhile, mix the labneh with the Tex-Max dry rub in a small bowl. (Season according to desired level of spice).
  9. When they reach an internal temperature of 165°F on the Thermomax or when they have a brown center and clear juices, remove the keftas from the BBQ and serve.
  10. Dip the meat in the labneh mixture before each bite and enjoy!

Happy grilling, but most importantly, happy eating!

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