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July 2021: Recipe Roundup

Bison ranch expands niche with 701 Meats


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1½    lb. bison sirloin or tenderloin, cut into bite-sized pieces
    6    c. water
    2    c. soy sauce
    1    c. onion, diced
        Worcestershire sauce
        Salt, pepper and garlic salt

Combine marinade ingredients. Soak bison meat in marinade for at least 6 hours. Skewer and grill. Or, roll marinated tips in flour and deep fry until desired doneness.

Recipe by the Roy Krivoruchka family, members of Roughrider Electric Cooperative




    1½    lb. ground bison
    1    T. Dijon mustard
    2    T. shallots and garlic, roasted and chopped
    1    tsp. Worcestershire sauce
        Splash extra virgin olive oil
        Salt and pepper, to taste
        Blue cheese or Roquefort
    2    red onions, sliced
        Balsamic vinegar
    2    bulbs fennel, sliced

Combine ground bison, Dijon mustard, shallots, garlic, Worcestershire sauce, splash of olive oil, salt and pepper. Form mixture into six patties, adding approximately 1 teaspoon of blue cheese into the center of each patty. Grill to order.

For garnish, drizzle red onions with extra virgin olive oil and balsamic vinegar. Grill under tender. Sauté fennel in olive oil until tender. Toss onions and fennel together and serve on bison burger.

Recipe by Kathy Cary for the National Bison Association


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