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Bison And Red Wine Shepherd’s Pie

(Bon Appétit, February, 2010)

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Bison and Water Chestnut Lettuce Cups

(Sunset, January, 2012)

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Bison Chili With Chickpeas and Acorn Squash

(Cooking Light, January/February, 2013)

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Bison Meat Loaf

(Food & Wine, January , 2008)

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Bison Ribeye Kebabs

(Cooking Light, July, 2009)

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Bison Steak With Poblano Mole

(Cooking Light, January, 2010)

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Bison Steaks With Cocoa Nib Sauce

(Washington Post, February, 2008)

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Bison Steaks With Fig-Balsamic Sauce

(Food & Wine, September, 2012)

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Bison Stew

(Dinner: Impossible, Episode: Feeding Frenzy at the Zoo, Season: 7)

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Bison Tacos

(Restaurant: Impossible, Episode: Dodge City, Season: 2)

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Bison Tartare

(Washington Post, February, 2010)

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Coffee-Marinated Bison Short Ribs

(Bon Appétit, February, 2008)

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Dakota-Style Bison Stew

(All-American Festivals, Episode: Bison-Tennial Festival, Season: 7)

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Grilled Bison Kebabs Over Minted Peas

(Health, May, 2010)

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Healthy Bison & Quinoa Meatloaf

(Every Day with Rachael Ray, March, 2013)

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Healthy Bison Chili

(Kelsey’s Essentials, Episode: Lean and Mean, Season: 4)

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Mexican Bison Stew

(EatingWell, March/April, 2009)

Mexican cooks are great at turning tough chunks of meat into delicious and tender stews. This one, which uses tougher cuts of bison, such as chuck or brisket, is flavored with chili powder, cumin and tequila. Serve with warm tortillas.
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Middle-Eastern Bison Meatballs With Cilantro-Yogurt Sauce

(Monterey County Herald, July, 2009)

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Native American Buffalo Plate

(Food Network Magazine, October, 2010)

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Pan-Seared Bison Tenderloin with Herb Butter

(Saveur, March, 1999)

Bison, also known as buffalo, offers a richer flavor than beef tenderloin.
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Red Curry Bison Short Ribs With Baby Bok Choy

(EatingWell, March/April, 2009)

Thai red curry paste, garlic, ginger, cilantro and fish sauce flavor the coconut-infused broth for these braised bison short ribs. A tough cut of meat, the short ribs become meltingly tender when cooked slowly over low heat. Bison short ribs, unlike beef short ribs, are quite lean and therefore can be enjoyed as part of a healthy diet. If you have time, prepare this dish through Step 2 a day ahead—the flavor of the sauce and tenderness of the meat get even better overnight. Serve with bowls of jasmine rice.
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Red Curry Bison Short Ribs With Baby Bok Choy

(Monterey County Herald, July, 2009)

A tough cut of meat, the short ribs become meltingly tender when cooked slowly over low heat.
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Roast Loin of Bison with Shiitake Mushrooms

(Sunset, February, 2008)

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Seared Bison Strip Loin With Juniper And Fennel

(Food & Wine, August, 2008)

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Smoked Bison Back Ribs

(America’s Best Ribs by CWC Kirk, PhB Davis, 2012)

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