Bison Recipes

July 26, 2011 at 10:53 AM | Posted in baking, bison, diabetes, diabetes friendly, Food, grilling, low calorie, low carb | Leave a comment
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Recipe: Bison Meat Stir Fry

# 1 cup milk
# 2 tablespoons cornstarch
# 1/2 cup think teriyaki sauce
# 1 teaspoon brown sugar
# 1 teaspoon sesame oil
# 1 teaspoon olive oil
# 1 lb. sirloin steak, cut into thin strips
# 1 tablespoon sesame seeds
# 2 cloves garlic, minced
# 1/4 teaspoon salt
# 4 cups chopped leafy greens (bok choy, Swiss chard and or spinach)
# 2 cups Oriental-style vegetables, thawed if frozen
# 1 tablespoon white wine vinegar


In a bowl, whisk a little of the milk into the cornstarch to make a smooth paste. Whisk in remaining milk, teriyaki sauce, brown sugar, and sesame oil, set aside. In a wok or non-stick skillet, heat oil over high heat; stir-fry bison, sesame seeds, garlic, and salt until bison is browned. Whisk milk mixture and pour into wok. Cook, stirring often for about 3 minutes until thickened. Stir in greens and vegetables; cook, stirring just until greens are wilted and veggies are hot, about 1-2 minutes. Garnish with additional sesame seeds and serve over rice.

Recipe: Herb Rubbed Bison Sirloin Roast

* 1 tbsp. paprika
* 2 tsp. kosher salt or sea salt, or 1 tsp. salt
* 1 tsp. garlic powder
* 1/2 tsp. dried oregano, crushed
* 1/2 tsp. dried thyme, crushed
* 1/2 tsp. ground black pepper
* 1/2 tsp. onion powder
* 1/2 tsp. cayenne pepper
* 2 tbsp. olive oil
* 1 3- to 3-1/2 pound boneless bison sirloin tip roast
* Roasted vegetables (optional)

Directions: In a small bowl combine paprika, salt, garlic powder, oregano, thyme, black pepper, onion powder and cayenne pepper. Stir in oil until well combined. Set aside. Trim fat from roast. Spread oil mixture over surface of meat. Place meat on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of meat. Roast in a 375 degrees F oven for 15 minutes. Reduce oven temperature to 300 degrees F. Roast 60 to 65 minutes more or until meat thermometer registers 140 F. Cover roast tightly with foil and let stand in pan on a wire rack for 15 minutes. The temperature of the meat after standing should be 145 degrees F (medium rare). Thinly slice meat across the grain to serve. Serve with roasted vegetables, if desired. makes 8 servings.

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