Bison Stew
by Roger Provencher Ingredients: 1 kg boneless Bison cut into cubes. I use Shanks or will marbled cut 2 tablespoons butter 2
Preservation, Expansion, and Promotion of the American Bison
by Roger Provencher Ingredients: 1 kg boneless Bison cut into cubes. I use Shanks or will marbled cut 2 tablespoons butter 2
Ingredients: 1 pound bison stew meat (Stew meat is generally cut from less tender roasts such as chuck, shank and short rib)
Ingredients: 4 Bison tenderloin, 5 ounces each 1 Tablespoon Extra Virgin Olive Oil 1/4 Tablespoon Garlic, minced 1 Tablespoon Rosemary, fresh, rough
Ingredients: 2 lbs. Ground Bison 1 onion-chopped 2 stalks celery-chopped 2 large cloves garlic-minced 1- 4.5 oz. can green chopped chilies 1/2
INGREDIENTS: 1 lb bison meat, ground 1 tsp garlic salt 1 small onion, diced 1 c. cooked rice 1 egg, beaten slightly