whee!

Sunday Roast Bison With Wine Gravy

January 6, 2011 - Written by Diana

The Original title is Sunday Roast Beef with Wine Gravy from 500 Best Comfort Food Recipes by Joanna Burkhard.  Using Bison I had to make a few changes.  The book is looking for medium-rare, which my husband would never stand for.  Bison though sweeter and less strong than beef, but has a lot of flavor.  It’s not as fatty, so it cooks faster, but may not be as juicy and tender, so I made a few changes.  One was to use the pressure cooker, so it cooks without losing as much of the moisture.  I didn’t use corn starch, but added a little flour instead.  The gravy was like an au jus more than a gravy, however, the taste was fantastically delicious.  One of the best gravy/sauces I ever had with a roast.  The dijon mustard with thyme on the top of the roast didn’t come through strongly, it was muted but flavorful.  I liked it though because it  didn’t mess with that gravy that was so good, or maybe it added to the gravy in a subtle way.

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Barbecued Bison Ribs

September 6, 2010 - Written by Diana

It took a few tries for the Bison Ribs from the Ohio Bison Farm to get to me.  I made arrangements one Saturday at the farm market to pick up bison ribs the next weekend.  Well, I forgot all about my son’s college orientation and didn’t make it.  The next weekend we were there, but they put the ribs in the wrong cooler and it went to another town.  Finally, we met up and I got my ribs, I was so excited.  I’ve been buying bison from the farm market for a few years now, and have always been pleased with the quality of the meat.  Bison can be tricky because it doesn’t have the fat that beef has, and it’s not as strong, and a little sweeter.  I had a chance recently to smoke a brisket, that gave me a little experience with slow cooking bison all day.  I used a pan and foil to keep some of the moisture in instead of just sitting it on the rack.  That worked out so well the brisket melted in our mouth.  A nice thing about bison is that there is hardly any shrinkage.  You will end up with just as …

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Rum Soaked Bison Skirt Steak

August 12, 2009 - Written by Diana

The other day we went to Long Horn Steak House and I had some Rum Soaked Ribs that were very good.  Soaked in a spiced rum – which in my house is Captain Morgan’s – my favorite spiced rum.  I decided to try soaking my Bison Skirt Steak in some of my favorite rum (no, it wasn’t free, I bought it myself) for dinner. It came out really well. My family loved it and so did my mom who is visiting.  Delicious – try it out.  I started out with an 1/8th of a cup, but I poured on a little more on each side as it cooked.   I can’t help it, I like rum, mmmmm. I would have liked to try out some garlic with it, but I ran out.  It was still really really great.

Ingredients:

Directions: Mix together the rum, and olive oil. In a deep dish or …

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Bison Burgers

July 27, 2009 - Written by Diana

I’m in love with Bison.  The last couple of years, we’ve bought bison meat at the local Saturday morning farm market.  Bison meat is low in fat and low in cholesterol, but comes out really tender when cooked. 

We had 1/4 lb bison burgers, that we bought from the Ohio Bison Farm. I defrosted the patties and cooked it up on my grill pan. When I was done, I let the fat congeal because I wanted to see how much fat was in the pan.  Usually when I cook burgers there’s a big amount of fat congealed in the pan and there wasn’t a lot.  Still with that little grease you’d think it would be dry, but it wasn’t.  Bison is a little sweeter or maybe richer tasting than beef, but it is really delicious.

I stole one of their brochures with all the stats and facts.  It compares bison, beef, pork and chicken – 3.5 oz.

Species Fat (g) …

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