4-5 lbs Bison (I generally use arm-shoulder or chuck roast)

Place bison in dutch oven ... 4-5 lbs Bison (I generally use arm-shoulder or chuck roast)

Place bison in dutch oven and add enough water to almost cover the meat. Cover tightly and cook at 250F for 8-10 hours until the meat is tender and falls apart. Drain off the liquid, which can be saved for soup, etc. Pull the meat apart to your liking. Place the pulled bison and sauce in a large pot and mix thoroughly, reheat on a low temperature setting until hot. Enjoy!

BBQ Sauce

2 cups of ketchup
2 tbsp of Worcestershire sauce
1/4 cup of honey
1/4 cup of cider vinegar
3 tbsp Gulden's mustard
1/4 cup of dark molasses
1/4 cup of Emeril's Kicked up Bam-B-Q sauce

Mix all ingredients and pour over meat.
Serving Suggestion:
Serve on hot crusty rolls (more) | print recipe

4 to 5 lbs Bison short ribs
1 1/2 cups ketchup
1 1/2 cups vinegar
1/2 cup dark corn ... 4 to 5 lbs Bison short ribs
1 1/2 cups ketchup
1 1/2 cups vinegar
1/2 cup dark corn syrup
3 tsp sugar
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp Louisiana Hot Sauce

Heat all ingredients (except ribs) in a saucepan over high heat until boiling. Reduce heat, simmer 30-40 minutes, until sauce is thick. Coat ribs front and back with sauce reserving a small amount of sauce for later. Wrap ribs tightly in foil and bake in oven at 275F for 3 to 4 hours. Remove ribs from foil, smother with the rest of the sauce and finish on grill for 2 to 3 minutes on each side.
Enjoy! (more) | print recipe

Wild -T- Bison's Eye of Round

Bison Eye of Round Roast approximately 2 pounds
1 ... Wild -T- Bison's Eye of Round

Bison Eye of Round Roast approximately 2 pounds
1 TBS fresh thyme, stem removed, coarse chopped
2 TBS fresh garlic cloves peeled and chopped well
1 tsp fresh rosemary, stem removed, chopped well
2 TBS kosher salt
1 TBS coarse ground black pepper
2 to 3 ounces extra virgin olive oil

Put all the seasonings in a bowl, and drizzle in olive oil, mixing well with whisk or wooden spoon. The result will be a thick mixture, almost a paste. Remove paste from bowl, and rub into bison roast, pressing / rubbing the mixture into the roast well. Place roast in a large plastic bag for at least two hours prior to cooking. Preheat oven to 475 degrees. Place roast in roasting pan on a rack, on middle shelf of oven. Cook for 15 - 20 minutes, until roast is browning well. Immediately drop oven temperature to 200 degrees. Continue cooking until internal temperature is 130 to 140 degrees or rare going into med-rare. The higher temperature reading will take you into medium, because of the "carry over cooking" that takes place with any item that is cooked. (that means the internal temperature of the meat continues to rise even after it's removed from the oven) Romove the meat from the oven , cover with foil and let it rest for 10 minutes, place on cutting board, and slice as thinly as possible.

"The most amazing Bison you'll ever eat" (more) | print recipe

2 lbs. ground Wild T Bison burger
3 TBS Olive Oil
2 lg. yellow onions, chopped
6 cloves ... 2 lbs. ground Wild T Bison burger
3 TBS Olive Oil
2 lg. yellow onions, chopped
6 cloves fresh chopped garlic
3 cups water
1- 29 oz. can Tomato Sauce
3 ½ cups Garden fresh Tomatoes diced
2 TBS Italian Seasoning
3 Bay leaves
3 TBS Soy Sauce
1 TBS Sea SALT
1 tsp freshly ground pepper
2 cups elbow macaroni

Directions
In a large pot, sauté the ground bison meat in the olive oil over medium heat just until done. Break the meat up somewhat leaving a few nice chunks. Add the onions and garlic to the pot and cook until they are tender. Add the water, tomato sauce, diced tomatoes, Italian seasoning, soy sauce, Bay leaves, salt and pepper. Stir ingredients well and cover with a lid. Cook for 15 – 20 minutes and remove the lid and stir the un-cooked elbow macaroni and return the lid. Reduce the heat to a simmer and cook for another 25 – 30 minutes. Take out the Bay leaves.
Serve with freshly grated Parmesan cheese and a dollop of sour cream. Great served with hot crusty rolls and your favorite tossed salad. (more) | print recipe

Ingredients

Tri-Tip
1 Wild T Bison Tri-Tip Roast

1 TBS Lemon zest
Ingredients

Tri-Tip
1 Wild T Bison Tri-Tip Roast

1 TBS Lemon zest
1 ½ tsp Ground cumin
1 tsp Sea salt
1 tsp Pepper

Fresh Basil Marinade

1 cup Bison broth (beef broth could be substituted)
2 TBS Balsamic vinegar
2 TBS Olive Oil
2 TBS Minced fresh Lemon Basil
1 TBS Dijon style mustard
1 tsp Sea salt
1 tsp pepper

Directions

Combine marinade ingredients and whisk until well blended. Place meat in Ziploc with marinade. Place in refrigerator overnight.

Prepare medium-hot grill. Remove bison roast from marinade. Reserve marinade for sauce if desired. Pat roast dry with paper towel. Combine lemon zest, salt, pepper and cumin. Sprinkle then rub over entire roast. Place roast on direct fire (turning over once) until internal temperature reaches 130 to 135 degrees (130 will rise to 135 medium rare, while resting and 135 will rise to 140 and so on) Let rest for 10 minutes until desired internal temperature has been reached. Slice in ¼ inch slices across the grain.

Sauce

Place reserve marinade in sauce pan. Cook until reduced by half. Add 2 TBS butter and ¼ cup cream for a zesty, creamy sauce. (more) | print recipe