Bison (or buffalo) meat is leaner than beef but has a rich flavor. Try out a couple of recipes from the Bison Council, as well as some places around Washington where you can visit the animals.
You can also find more buffalo recipes from the Bison Council on their website.
Heavenly Merlot Bison Short Ribs
Ingredients
Freshly grated zest and juice of two lemons for marinade
½ cup chopped fresh rosemary for marinade
1 tbsp. minced fresh garlic for marinade
Hefty pinch of coarse ground pepper for marinade
Slightly less hefty pinch of coarse sea salt for marinade
⅓ cup olive oil for marinade
¼ cup balsamic vinegar for marinade
2 tbsp. grainy mustard for marinade
2 lbs. Carmen Creek Gourmet Bison Short Ribs (fresh or fully thawed) sliced between the ribs into smaller pieces for braise
1 large leek, sliced, and I large red onion, minced, for braise
1 cup of chopped fresh or frozen cranberries (optional) for braise
Freshly grated zest of one large orange for braise
1 cup of chopped fresh rosemary (not including woody stalk) for braise
4 cloves of minced fresh garlic for braise
1 bottle of rich dry merlot for braise
½ wine bottle of water for braise
Sea salt and coarse ground pepper to taste for braise
Directions
For Marinade
Combine all ingredients into a bowl, and thoroughly whisk to blend. Marinade can be made a day ahead, and kept at room temperature in a sealed glass jar.
Pour marinade into a food storage bag, add the ribs, and seal. Lay flat in the refrigerator for 4-6 hours, turning occasionally.
Remove ribs. Discard marinade.
For Braise
Pre-heat oven to 300°F, or put slow cooker setting on low.
In a heavy ovenproof pot, heat 2 tbsp. olive oil over medium heat.
Sear ribs one batch at a time, until browned. Remove. Reduce heat to low.
Add all vegetables, herbs, garlic, cranberries, and orange zest, and sauté until soft.
Empty one bottle of merlot into pot. Refill bottle half way with water and pour into pot.
Bring to boil stirring up brown bits on the bottom of the pan.
Season lightly with sea salt and coarse ground pepper.
Gently place ribs into the pot, ensuring they are just covered with liquid.
Cover and place pot in the oven, and cook for 4 hours, or until fork tender, or…
Carefully transfer mixture to slow cooker, and cook on low for 6–8 hours until fork tender.
Remove ribs and tent with foil.
Using slotted spoon, remove fat from surface of sauce. Bring remaining sauce to a boil, and reduce to thicker consistency. Pour over ribs and serve.
Prep Time: 30 Minutes
Cook Time: 4.5 Hours
Serving: 6
Marvelous Bison Meatballs
Ingredients
2 lbs. ground bison (fresh or fully thawed from our convenient 1 lb. frozen ground bison bricks)
2 eggs slightly beaten
1 cup gorgonzola cheese
½ cup dried bread crumbs
¼ cup finely chopped onion
2 tbsp. grated parmesan cheese
1 tbsp. ketchup
1 tsp. dried Italian seasoning
1 tsp. dried basil
Directions
Combine all ingredients into large bowl.
Shape into 1 inch balls and place in a single layer on a parchment lined cookie sheet.
Meatballs can be covered with plastic wrap and refrigerated for up to 24 hours at this point.
Bake at 350˚F for 10-15 minutes until fully cooked through. There should be NO pink showing.
Drain and let rest for 10 minutes for juices to settle.
Cooked meatballs can be cooled and then frozen for up to six months. Do not refreeze once thawed.
Prep Time: 10 Minutes
Cook Time: 10–15 Minutes
Serving: 8
Read more about the history of bison.
Visiting bison around Washington
Win-Tur Farms (Stevens County)
Northwest Trek (near Tacoma)
Olympic Game Farm (Sequim)
Oak Meadows Buffalo Ranch (near Elma)