• National Bison Month - 2

    From Dave Drum@1:2320/105 to All on Thu Jul 4 15:59:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Smoke Roasted Top Round of Bison
    Categories: Game, Bbq, Chilies, Sauces, Beer
    Yield: 8 Servings

    3 lb Bison top round
    24 oz Dark beer *
    1/4 c Soy sauce
    2 oz Balsamic vinegar
    2 lg Garlic cloves; minced
    2 tb Worcestershire sauce
    1 ts Hot sauce

    Special Equipment 3 chunks hardwood or fruitwood - soaked
    overnight

    * Since this is a dark beer call - substitute a half and
    half mix of beef stock and mushroom broth if not using
    beer. OR - use a strong chicken stock with the mushroom
    broth.

    In a large bowl mix all of the wet and dry ingredients.
    Place Buffalo in bowl and cover. Place in the refrigerator
    and marinate for 72 hours. Remove Bison from fridge and pat
    dry with paper towels prior to placing on the grill, leave
    on counter at room temperature while fire is being prepared.

    Place charcoal in a pyramid shape and light with either
    lighter fluid, electric starter or chimney starter. When the
    coals turn gray place them to one side of the grill. Add an
    additional 12-15 briquettes to the hot coals. The Buffalo
    will be cooked using the indirect method. Place an aluminum
    pan filled with hot water next to the coals. Spray the grid
    with a non-stick spray and let grid heat over the hot coals.
    Place the meat above the water pan on the heated grid. At
    this time add one of the wood chunks. Cover the grill, place
    bottom vents 3/4 open and top cover vent 1/2 open. You will
    need to add lit charcoal to the hot coals, approximately
    8-12 briquettes every hour, so using a chimney starter would
    work best for this. At that time you can also add another
    chunk of wood. Use wood in moderation, a nice even smoky
    flavor will enhance the meat and not over power it! Cook for
    approximately 2 1/4 hours or 45 minutes per pound. The
    cooking temperature should be about 275oF.

    This method of indirect cooking this particular recipe has
    a purpose. Bison cooked in this manner will transform the
    finished product into a very tender, smoky and succulent
    entree.

    Remove the Bison and let sit for 20 minutes prior to
    slicing.

    NOTES : I suggest using hardwood lump charcoal to fuel the
    fire and a wood with character to flavor it such as Pecan,
    Alder or Maple. Rare is the choicest way to serve this
    beast, if it is well done you might as well toss it in the
    garbage and start over.

    Recipe By: The Barbeque Man - on the Prairie Sportsman Show

    From: http://www.recipesource.com

    Uncle Dirty Dave's Archives

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  • From Dave Drum@1:18/200 to All on Tue Jul 8 22:33:00 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Gus' Bison Stew
    Categories: Game, Vegetables, Herbs, Stews, Wine
    Yield: 4 servings

    1/3 lb Bison cubes (or veal)
    2 tb Virgin olive oil
    1/2 c Red wine
    +=OR=+
    1/4 c Balsamic vinegar
    5 Tomatoes crushed
    1 tb Tomato paste
    2 md Onions; chopped
    5 cl Garlic; crushed
    2 Cinnamon sticks
    +=OR=+
    1/2 ts Ground cinnamon
    5 Cloves
    +=OR=+
    1/4 ts Ground clove
    1/2 ts Sugar
    Salt & fresh ground pepper

    Take meat out of cooler at least 45 minutes before
    cooking. Make sure that meat is very dry before cooking.

    In large pot put olive oil and when it's hot put meat
    cubes in it and brown well from all sides. If you have
    to, do it in two bunches.

    Add chopped onion and garlic then sauté until soft. Add
    wine or vinegar, beef stock, crushed tomatoes, tomato
    paste, and spices. Let it boil on high heat for about 15
    minutes, then put on medium heat and let it simmer for
    about two hours.

    Taste for salt and pepper, then add sugar and let it
    simmer for another 1/2 hour on low heat.

    Serve over pasta, mashed potatoes, french fries, or
    eggplant puree.

    By Gus Krados

    RECIPE FROM: https://www.cookwithgus.ca

    Uncle Dirty Dave's Archives

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