Bison Recipes

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Bison Steak Salad with Honey Mustard Dressing

Ingredients

For the Salad:

  • 1 lb bison steak (sirloin, ribeye, or strip loin)
  • 1 tbsp olive oil
  • Salt & freshly cracked black pepper
  • 6 cups mixed greens (spring mix, spinach, or romaine)
  • ½ cup cherry tomatoes, halved
  • ½ red onion, thinly sliced
  • 1 avocado, sliced
  • ½ cup crumbled blue cheese (or feta if preferred)
  • ¼ cup toasted pecans or candied walnuts
  • Optional: grilled or roasted corn kernels

For the Honey Mustard Dressing:

  • 3 tbsp Dijon mustard
  • 2 tbsp whole grain mustard (optional for texture)
  • 3 tbsp honey
  • ¼ cup apple cider vinegar (or white wine vinegar)
  • ½ cup olive oil
  • Salt & pepper to taste
  • Optional: a splash of lemon juice for brightness

Instructions

  • Prep the Bison Steak
    • Pat steak dry and season generously with salt and pepper.
    • Heat a cast iron skillet or grill over medium-high heat. Add olive oil.
    • Sear bison steak for about 3–4 minutes per side (for medium-rare), depending on thickness.
    • Remove from heat, cover loosely with foil, and rest for 5–10 minutes before slicing thinly against the grain.
  • Make the Dressing
    • In a small bowl or jar, whisk together Dijon, honey, vinegar, and seasonings.
    • Slowly drizzle in olive oil while whisking until creamy. Adjust seasoning to taste.
  • Assemble the Salad
    • Arrange greens in a large bowl or on individual plates.
    • Layer with tomatoes, onions, avocado, cheese, and nuts.
    • Top with warm slices of bison steak.
    • Drizzle with honey mustard dressing and toss lightly before serving.

Bison Steak and Blueberry Salad

Ingredients

  • 1 bison steak
  • Spinach or mixed greens
  • ¼ cup blueberries
  • ¼ cup walnuts
  • Olive oil + balsamic vinaigrette or a fruit vinaigrette
  • Goat cheese (optional)

Instructions

  • Grill steak; rest and slice thinly.
  • Mix greens, berries, nuts, and cheese.
  • Add vinaigrette to taste.

Bison & Quinoa Power Bowl

Ingredients

  • ½ lb ground bison
  • ½ cup cooked quinoa
  • 1 handful cherry tomatoes
  • ¼ avocado
  • 1 soft-boiled egg
  • Lemon
  • Olive oil drizzle

Instructions

  • Brown bison with salt, pepper, and a little garlic.
  • Add quinoa to a bowl.
  • Layer on bison, tomatoes, egg, and avocado.
  • Drizzle with lemon and olive oil.

Bison Slow Cooker Stew

Ingredients

  • 1.5–2 lbs bison stew meat (or diced bison roast
  • 2 cups butternut squash, cubed
  • 2 carrots, sliced
  • 1 parsnip, sliced (optional but great for fall flavor)
  • 1 small onion, diced
  • 2 cups kale or spinach, added at the end
  • Optional: 1 small apple, peeled & diced
  • 3 cups low-sodium beef or bone broth
  • 2 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1 tsp cinnamon
  • 1 tsp smoked paprika
  • ½ tsp sage
  • ½ tsp rosemary
  • Salt + pepper to taste

Instructions

  • Brown the bison (optional, but recommended): Heat a skillet and sear the meat for 2–3 minutes per side.
  • Layer ingredients in the crockpot:
    1. Bison
    2. Squash
    3. Carrots
    4. Parsnip
    5. Onion
    6. Garlic
    7. Apple (optional)
  • Mix the broth: Whisk broth, tomato paste, cinnamon, paprika, sage, rosemary, salt/pepper.
  • Pour into crockpot.
  • Cook on low for 7–8 hours or high for 4-5 hours (until the bison is tender).
  • Stir in kale or spinach 10 minutes before serving so they stay vibrant.
  • Serve: Enjoy as-is or over a scoop of cauliflower rice or quinoa.

Bison Chili

Ingredients

  • 1 lb Ground Bison
  • 1 can Diced Tomatoes
  • 1 can Kidney Beans Drained and rinsed
  • 1 can Black Beans Drained and rinsed
  • 1 Small White onion - Diced *Plus extra for topping (optional)
  • 1 Green Bell Pepper - Diced
  • 1 cup Bison Broth (Beef broth also works)
  • 1 tbsp Olive Oil
  • 3 tbsp Chili Powder
  • 2 tbsp Onion Powder
  • 2 tbsp Garlic Powder
  • 2 tbsp Cumin
  • 1 tbsp Smoked Paprika

Instructions

  1. In a large Dutch oven, sauté the onions and peppers in olive oil. Once onions are translucent add ground bison and cook until brown
  2. Add in Seasoning and cook for 1 to 2 minutes. Stir constantly to insure they don't burn
  3. Pour in tomatoes, Beans and Broth
  4. Bring to a simmer over medium low heat and cook about 15 minutes
  5. Add salt and pepper to taste
  6. Remove from heat
  7. Serve with your favorite toppings Cheese, Sour Cream, Green onions. Etc.

Bison and Butternut Squash Skillet

Ingredients

Protein & Veggies

  • 1 lb ground bison (or diced bison steak)
  • 2 cups butternut squash, cubed (fresh or frozen)
  • 1 small onion, diced
  • 1 apple, diced (Honeycrisp or Granny Smith)
  • 1 cup kale or spinach, chopped
  • 1 tbsp olive oil

Seasonings (fall flavors)

  • ½ tsp cinnamon
  • ½ tsp smoked paprika
  • ½ tsp sage or thyme
  • ¼ tsp nutmeg
  • Salt & pepper to taste
  • Optional: 1–2 tbsp pumpkin seeds on top

Instructions

  1. Cook the bison: Heat olive oil in a large skillet. Add bison and cook until browned. Season with salt, pepper, and smoked paprika.
  2. Add squash and onion: Add cubed butternut squash and onion. Cook 8–10 minutes until squash softens (covering the pan helps).
  3. Add apple and spices: Stir in the apple, cinnamon, sage/thyme, and nutmeg. Cook 3–4 more minutes until fragrant.
  4. Finish with greens: Add kale or spinach and cook until wilted.
  5. Top and serve: Sprinkle with pumpkin seeds for crunch

Chicken Fried Bison Steak

Ingredients

  • 4.5 oz Bison Cubed Steaks
  • Oil for frying

For Wet Batter

  • 2 eggs
  • 1 cup buttermilk
  • 2 teaspoon baking powder

For Dry Batter

  • 2 ½ cups flour
  • ½ cup cornstarch
  • 2 teaspoon baking powder
  • 2 tablespoon Seasoning salt

For Country Gravy

  • 1 Tbs Butter
  • 2 tbs drippings from the frying oil or bacon grease
  • 3 or 4 tbs flour
  • 2 cups of heavy cream
  • Salt and pepper to taste

Instructions

Wet mixture: In a medium bowl whisk together the eggs, buttermilk, and 2 teaspoons of baking powder.

Dry mixture: In a separate medium bowl, combine the flour, cornstarch, baking powder and Seasoning salt

  • Pour ⅓ cup of the wet mixture into the dry mixture and lightly mix.
  • Dip the meat into the wet mixture and into the flour mixture to generously coat. Shake off any excess, then dip back into the wet mixture followed by the dry mixture, to double coat. Lay the meat on a wire rack and repeat with the remaining steaks. Let the steaks rest for 5 minutes.
  • Meanwhile, add enough oil to a deep Dutch oven or fryer to deep fry and heat to 350 degrees F.
  • Slowly add the meat to the oil, and fry about 2 to 3 minutes per side, or until a rich golden brown. Strain from the oil and let rest of a wire rack. Serve warm with gravy.

For the gravy:

  • Melt the butter in a large cast iron skillet over medium heat I normally use the same pan I fried the steaks in with the oil drained. Stir in the meat grease.
  • Sift in the flour, begin mashing and stirring the mixture constantly until incorporated and slightly browned, about 2 to 3 minutes.
  • Stir in the cream and continue mashing and stirring with a whisk or spatula to create a smooth consistency. Keep cooking until the mixture thickens to the consistency you like. (If you want your gravy thinner you can add in more milk. ) add salt and pepper Serve warm.

Bison Breakfast Muffins

Ingredients

  • ½ lb ground bison
  • 6 eggs
  • 1 cup chopped spinach
  • ½ cup diced bell pepper
  • ¼ cup onion
  • Salt, pepper, paprika

Instructions

  • Brown the bison with salt and pepper.
  • Whisk eggs; fold in veggies and cooked bison.
  • Pour into muffin cups.
  • Bake at 350°F for 18–20 min.

Makes 6-8 muffins. 

Bison Hash with Sweet Potatoes

Ingredients

  • 1–1.5 cups diced bison (bison stew meat or diced bison steak)
  • 1 large sweet potato, cubed
  • ½ onion, diced
  • 1 bell pepper, diced
  • Eggs for topping

Instructions

  • Sear bison cubes until browned; remove and set aside.
  • Sauté sweet potatoes, onion, and pepper until tender.
  • Add bison back in and cook until heated through.
  • Serve with a fried egg on top.

Bison Breakfast Sausage

Ingredients

  • 1 lb ground bison
  • 1 tsp sage
  • 1 tsp thyme
  • ½ tsp fennel seeds (optional)
  • ½ tsp garlic powder
  • ½ tsp paprika
  • ½ tsp salt, ¼ tsp pepper

Instructions

  • Mix everything gently.
  • Form 8 small patties.
  • Pan fry 3 to 4 minutes per side until browned.
  • Serve with eggs or in a breakfast sandwich.

Cooking Tips

  • Steaks should be prepared medium (no more than 135-140°); use a meat thermometer and think pink.
  • Roasts should have liquid added. Soups, broths, salsa, wine, etc., can often be cooked in the crock pot all day on a low temperature, or prepare your specialty roasts in the oven on a lower temperature (275°). We highly recommend using a meat thermometer and keeping the inside of the meat pink.
  • Ground bison can be substituted in any ground beef recipe; just remember it's lean, so you may need to turn your skillet down or spray it with non-stick spray.
  • Ground bison burgers are also lean - remember not to smash them.
  • Overall, bison meat will cook faster than beef, so cook it on a lower heat and watch it carefully so it does not get overdone.

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