Bison Cooking Instructions

Bison Recipes

Carolina Bison offers the finest quality meat available. Bison is richer in flavor and tastes a little sweeter than beef. It does not have a fatty or greasy taste and is not gamy like venison. Since Carolina Bison is so lean, it requires a shorter cooking time unlike traditional beef. Below is a list of different recipes that you can follow. Enjoy!

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Bison Steak Recipes

Grilled Bison Steak

  • Rub your favorite 6 oz. cut of Bison steak with a combination of a little garlic salt, cooking oil, and lemon pepper. Grill steaks 4-6 inches above medium hot coals (325°) for the following times, depending on thickness:
  • 1” thick: Rare: 6-8 min. Med: 8-10 min. 1½” thick: Rare: 8-10 min. Med: 10-12 min. 2” thick: Rare: 10-12 min. Med: 14-18 min.
  • Tips: Steaks recommended for grilling/barbecuing include Rib Eye, T-Bones, and New York Strips. Lesser quality bison steaks are not recommended for grilling unless they have been marinated. Using a fork to turn steaks tends to puncture the meat, so use tongs for turning and keep those wonderful juices in the steak. Bison steaks taste best when grilled between rare and medium (still pink in the center). Cooking time is important to avoid overcooking.
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Bison Jerky

  • Marinade:
  • 3 tablespoons Worcestershire sauce
  • 2 teaspoons hickory salt
  • 4 cloves crushed garlic
  • dash cayenne pepper
  • 2 pounds Carolina Bison flank steak or london broil, cut into quarter inch strips across the grain. Marinate for one and a half hours in the refrigerator. Spread meat on a rack, over a pan. Preheat oven to “warm”. Place pan on middle oven shelf, and bake for approximately twelve hours. Jerky should be dry to the touch, and hard (not limp). Note: Jerky can be wrapped, and kept in refrigerator or freezer. Do not store for more that several days at room temperature.
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Green-Pepper-Steak

  • 1 lb. Buffalo Roast or Round Steak
  • ¼ cup soy sauce
  • 1 clove garlic or garlic powder
  • ½ tsp. ground ginger
  • ¼ cup salad oil
  • 1 cup red or green peppers, or mixed, cut in squares or strips
  • 2 stalks celery, thinly sliced
  • 1 cup water
  • 2 tomatoes, cut in wedges
  • Cut meat into thin strips. Combine soy sauce, garlic, ginger, and add to the meat. Toss and set aside. Heat oil in large frying pan or wok. Add the meat and toss over high heat until browned. Add vegetables and water, and toss until vegetables are tender-crisp, about 10 minutes. Add tomatoes and heat through. Serve over rice or noodles.
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Bison Sausage Recipes

Breakfast Casserole

  • 1 lb. Buffalo Sausage
  • 6 slices bread, cubed
  • 4 eggs, beaten
  • 2 cups milk
  • 1 tsp. mustard
  • ¼ lb. Cheddar cheese, grated
  • Break up sausage and fry slightly. Mix all ingredients well, stir and store in refrigerator overnight. Put in casserole and bake in 350°F oven uncovered for about 45 minutes.
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Buffalo Roast in Baking Bag

  • 3-4 lb. Buffalo Roast
  • ½ cup red wine vinegar
  • Salt
  • 8 whole cloves
  • 1 tsp. thyme
  • 2 tbsp. flour
  • ½ cup water
  • 1 bay leaf
  • 1 medium onion, diced
  • Preheat oven to 275°F. Place flour in small (10”x6”) baking bag and shake until bag is well coated. Place bag in 2” deep roasting pan. Pour vinegar into bag and stir until well mixed with flour. Rub roast with salt and put into bag. Add bay leaf, cloves, onion and thyme around meat. Close bag with twist tie. If using a meat thermometer, insert thermometer through bag into center of meat. Make six ½” slits in top of bag near the twist tie. Cook 2-2½ hours, until internal temperature reaches 155°F or meat is tender. The liquid in the bag is ready to use as gravy or can be thickened with flour. Meat will be especially juicy.
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Buffalo Pot Roast

  • 4 lb. Chuck Roast
  • 1 tbsp. plus 2 tsp. salt
  • 2 tbsp. shortening
  • 1 jar (5 oz.) horseradish
  • 8 small onions
  • ¼ cup flour
  • 1 ¼ tsp. pepper
  • 8 small potatoes, pared and halved
  • 8 medium carrots, halved crosswise and lengthwise
  • Sift together flour, salt, pepper; rub mixture on meat thoroughly. Melt shortening in large skillet or Dutch oven, brown meat over medium heat, about 15 minutes. Reduce heat; spread horseradish on both sides of meat. Add water; cover tightly and simmer on top of range or in 275°F oven for 3-4 hours or until meat is tender.
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Bison Ground Recipes

Peppered Buffalo Patties with Relish

  • 1 lb. Ground Bison
  • 3-4 tbsp. whole black peppercorns (crushed)
  • 2 tbsp. honey
  • 1 tbsp. hot water
  • Blackeye Pea Relish
  • Divide buffalo meat into 4 equal portions and shape each into a 1-inch thick patty; ;lace on waxed paper. Put crushed pepper on paper alongside meat, and pat each patty on all sides in pepper, using it all. Set patties well apart on a rack in a broiler pan, about 12 x 14 inch size. Mix honey with hot water; drizzle some of the liquid over top and sides of patties. Broil meat about 5 inches from the heat until lightly browned, 4-6 minutes. Turn with a wide spatula and drizzle top and sides of patties with the honey liquid. Pour the remaining honey liquid over meat and serve. Serve with the Blackeye Pea Relish. Serves 4.
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Ground Bufflao Stew

  • 2 lbs Ground Buffalo
  • 1 medium onion, chopped
  • 2 cups diced potatoes
  • 2 cups diced celery
  • 2 cups diced carrots
  • Seasonings to taste
  • Brown meat, add water to cook vegetables. When tender, add dumplings (recipe follows). You can use any leftover vegetables or any vegetables of your choice.
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Buffalo Burrito

  • 2 lbs. Ground Buffalo
  • 2 tbsp. ground red chili powder
  • ½ tsp. Mexican oregano
  • ½ tsp. cumin
  • 3 tbsp. onions, chopped
  • 1 tsp. pure ground chili powder
  • ½ cup red or green chili sauce
  • 1 cup grated cheddar cheese
  • 2 cups cooked pinto beans, mashed and refried
  • Brown meat and add all ingredients except cheese. Place mixture in a tortilla. Sprinkle grated cheese over tortilla. Place in 350° F oven for 10-15 minutes until cheese melts. Additional warm chili sauce can be poured over burritos when served. 4 Servings
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Buffalo Goulash

  • 1 lb. Ground Buffalo
  • 6 cups combined chopped vegetables: Cabbage - Mushrooms - Summer Squash - Up to ½ cup Onion
  • Seasonings to taste: Garlic Powder - Parsley Flakes - Paprika (2 tbsp. recommended) - Onion Powder - Celery Flakes
  • In a heavy pan sprayed with Pam, cook the ground buffalo over moderate heat, stirring frequently, until the meat is no longer pink. Add seasonings and ½ cup water and cook covered for 10 minutes. Add vegetables and continue to cook until vegetables are tender-crisp. (about 10 minutes)
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Buffalo Chili

  • 1 16 oz. can tomatoes
  • 1 can pinto beans
  • 2 tbsp. minced onion
  • 1½ tsp. chili powder
  • ½ tsp. minced garlic
  • 2 lbs. Ground Buffalo
  • 2 tsp. paprika
  • ½ tsp. red pepper
  • ½ tsp. cumin
  • ½ tsp. sugar
  • 1 tsp. salt
  • 3 tbsp. flour
  • 1 small green pepper, chopped (optional)
  • Mix all spices together. Brown meat, add tomatoes, beans, and spice mixture; simmer 20 to 30 minutes. Add water if necessary.
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Buffalo Hors D'oeuvre

  • Meatballs:
  • 1 lb. Ground Buffalo
  • 10-12 crumbled Ritz Crackers
  • 1 egg
  • 2 tbsp. ketchup
  • ¼ cup chopped leek (or onion)
  • Spices to taste (salt, pepper, garlic powder, etc.)
  • Meatballs:
  • ¼ cup ketchup
  • ¼ cup white vinegar
  • ¼ cup sugar
  • ¼ cup oil
  • Mix all meat ball ingredients and form into quarter size meat balls. Microwave until partially done. Pour marinade over hot meat balls and refrigerate overnight or till needed. When desired, finish cooking in microwave till done. Insert toothpicks into meat balls and enjoy.
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Buffalo Stuffed Peppers

  • 4-6 green peppers (cabbage leaves may be substituted)
  • 1 tsp. mixed herbs
  • 1 cup rice (pre-cooked)
  • 1 lb. Ground Buffalo
  • 1 large can tomato juice
  • 1 small onion, chopped
  • Remove seeds and tops from green peppers. Pre-cook rice. Mix ground buffalo, rice, herb blend (parsley, bay leaves, rosemary, sweet basil, marjoram, thyme) and onion. Stuff mixture in peppers and stand upright in a 4-quart oven pan and bake at 300°F for 1½-2 hours
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Haystacks

  • 1 lb. Ground Buffalo
  • 1 can pork and beans
  • 1 can tomatoes (or tomato sauce)
  • 1 tbsp. vinegar
  • Salt, pepper and chili powder to taste
  • Brown buffalo burger. Add remaining ingredients. Simmer until thickened. Serve over crumbled corn chips and top with shredded lettuce and grated cheese.
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Mini Buffalo Loaves

  • 1 lb. Ground Bison
  • 1 egg
  • ¼ cup milk
  • 2 tbsp bread crumbs (dry)
  • ½ tsp. salt
  • 1/8 tsp. pepper
  • ½ cup chopped onion
  • ¾ cup shredded cheese
  • Mix first 6 ingredients. Press half of mixture in bottoms and halfway up sides of ungreased muffin cups. Fill each with onion and cheese. Top with remaining buffalo mixture, pressing edges to seal. Place muffin pan in ungreased 15 ½ x 10 ½ jelly roll pan. Cook uncovered in 350° F oven for 30-35 minutes. Makes 6 Servings.
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Bison Lasagna

  • 1 large can whole tomatoes
  • 1 small can tomato sauce
  • ¾ cup Parmesan cheese olive oil
  • 1 cup chopped onions
  • 1 clove garlic, minced
  • 2 lbs. Lean Ground Bison
  • ¾ lb. cottage cheese, small curd
  • 2 pkgs. sliced Mozarella cheese
  • 2 pkgs. sliced Muenster cheese
  • 1 pkg. Lasagna noodles
  • 1½ tsp. oregano
  • 1 tsp. onion salt
  • Sauce:
  • Simmer in a large crock pot: tomatoes, tomato sauce, paste, pepper, oregano, and onion salt. Keep lid to crock pot open to avoid excess moisture.
  • In separate pan heat olive oil and add onion, minced garlic, Lean Bison and salt. Brown and drain excess oil from mixture. Add mixture to the sauce. Simmer several hours, uncovered. Cook lasagna noodles according to directions, drain, and place in the bottom of a greased pan.
  • Layer noodles, cheese slices, cheese slices and sauce. Bake at 350° F for about 45 minutes. Just before taking lasagna from the oven, sprinkle parmesan cheese over the tip and return to oven for a couple minutes more.
  • This recipe can be layered in a foil pan, cooled, covered tightly, and frozen before baking in the oven. When ready you can thaw out the lasagna, and bake as before. Serves 12.
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Ginger Glazed Bison Meatballls

  • Glaze
  • Prepare glaze and set aside. In a bowl, blend together:
  • ¼ cup cornstarch
  • ½ cup water
  • 1 cup bison broth (It is best to boil bison soup bones and use broth, or you can substitute regular strength beef broth)
  • ½ cup cider vinegar
  • 1/3 cup sugar
  • 1 cup unsweetened pineapple juice
  • 1 tbsp. soy sauce
  • 2 tbsp. fresh ginger
  • Gather the following in a mixing bowl:
  • 1 can (8 oz) water chestnuts, drained & chopped
  • 2 eggs, beaten
  • 2 tbsp. soy sauce
  • 2 lbs. Lean Ground Bison
  • ¾ cup fine dry bread crumbs
  • Mix ingredients together thoroughly with a fork or your hands. Shape mixture into about ¾ inch balls (Makes about 65-70 small cocktail balls).
  • Place a wok over medium-high heat. When wok is hot, add 1 tbsp olive or salad oil. When oil is hot, add about 1/3 of the meatballs. Stir-fry until well browned (about 8-10 minutes). Remove from wok, set aside, and brown another batch. Add more oil as needed and continue until all balls are browned.
  • Place wok over high heat; when wok is hot, pour in Ginger Glaze and stir until glaze boils vigorously. Add bison balls and simmer for about 10 minutes. Serve in electric wok or chafing dish. Makes about 6 dozen balls.
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Bison Meatballs with Tomato Sauce

  • 2 eggs beaten
  • 2 lb. Lean Ground Bison
  • ¾ cup fine dry bread crumbs
  • 2 tbsp. Italian seasoning
  • 1 jar of your favorite tomato sauce (with basil and garlic)
  • Mix ingredients together thoroughly with fork or your hands. (Shape mixture into about ¾ inch balls)
  • Place a wok over medium-high heat. When wok is hot, add 1 tbsp. olive oil or salad oil. When oil is hot, add about 1/3 of the meat balls. Stir-fry until well browned (about 8-10 minutes). Remove from wok, set aside and brown another batch. Add more oil as needed and continue until all balls are browned.
  • Place all cooked meatballs in a crock-pot, add tomato sauce and simmer for about 1 hour. Serve as cocktail balls or over your favorite noodles. Makes about 6 dozen balls.
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