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Recipes

Elk Burger Alternative

Submitted By: Jan Elsworth of the Anta Grande Elk Ranch

Ingredients:
3 1/3 pound elk burgers
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons canola oil
1 egg
2 tablespoons water
1/2 cup dry bread crumbs or cracker crumbs
2 tablespoons grated Parmesan cheese

Instructions:
Season burgers with salt and pepper.Beat egg and water in shallow dish.In second shallow dish combine crumbs and Parmesan cheese.Dip each burger in egg mixture, then in crumb mixture, coating both sides.In large skillet heat oil to medium-hot. Cook each burger about 5-6 minutes each, turning once.Allow to rest for 5 minutes on a hot plate, or drop the temperature of the skillet to low for 5 minutes to disperse pinkness throughout the burgers.

Sweet & Sour Elk Pot Roast

from Home or Hunting Camp Recipes

8 servings:

1 tablespoon vegetable oil
4 lb. Elk chuck roast, tied if necessary
2 large onions, sliced
1/4 cup sugar
1/4 cup honey
1/4 cup lemon juice
1/2 teaspoon grated lemon peel
1/4 teaspoon ground cloves
1 teaspoon salt
1/2 teaspoon freshly ground pepper
3 medium carrots, cut into 2-inch pieces
1 lb. red potatoes, cut into 2-inch pieces

Instructions:
Heat oven to 325 degrees F. In 6-quart Dutch oven, heat oil over medium-high heat. Add roast. Cook roast for 7 to 10 minutes, or until browned on all sides, turning frequently. Remove from heat. Drain. Add onions.
In 2 cup measure, combine sugar, honey, juice, peel and cloves. Pour mixture over roast and onions. Sprinkle roast evenly with salt and pepper. Cover tightly.

Roast for 1 hour, basting occasionally with pan juices. Add carrots and potatoes, pushing them into the pan juices. Continue roasting for 1 1/2 to 2 hours, or until meat and vegetables are tender. Serve roast with pan juices.

TIPS:

For a reduced sauce, remove roast and vegetables from Dutch oven. Boil pan juices over medium-high heat until desired consistency.

To make gravy from pan juice, strain 2 cups liquid from pan juices; discard remainder. Return 2 cups liquid to Dutch oven. In 1 cup measure, combine 1/4 cup all-purpose flour and 1/3 cup water. Gradually whisk flour mixture into pan juices. Bring to a boil over medium-high heat. Cook for 1 to 1 1/2 minutes, or until thickened, stirring constantly. Add salt and pepper to taste.

Sun-dried Tomato-Basil Tenderloin

from Home or Hunting Camp Recipes

4 servings:

1/2 cup hot water
1 oz. dry-pack sun-dried tomatoes, coarsely snipped
1/4 cup snipped fresh basil
1-lb. Elk tenderloin
1/4 teaspoon freshly ground pepper

Instructions:
In small mixing bowl, combine water and tomatoes.  Drain.  Add basil to tomatoes. Mix well.

Prepare grill for medium direct heat.  Spray cooking grid with nonstick vegetable cooking spray.  Make a horizontal cut through center of tenderloin to within 1/2 inch of opposite side; do not cut through.  Open tenderloin like a book.  Spoon and pack tomato mixture down one side of tenderloin.  Fold other side of tenderloin over to enclose stuffing.  Tie tenderloin with kitchen string at 1 1/2 intervals.  Sprinkle tenderloin evenly with pepper.

Grill tenderloin, covered, for 16 to 20 minutes, or until desired doneness, turning tenderloin two or three times.  Let tenderloin stand, tented with foil, for 5 minutes before slicing.

Pan-fried Heart Strips

from Home or Hunting Camp Recipes

2 servings 

1 Elk heart (8oz.) pepper to taste
1/2 to 1 teaspoon salt
1 to 2 tablespoons butter or margarine, cut in pieces
1 teaspoon Worcestershire sauce

Cut and unroll heart into 1 long strip. Cut long strip into 3 x 2-inch strips. Pat dry with a paper towel. Sprinkle strips with pepper to taste.Sprinkle salt in even layer in 10-inch cast-iron skillet. Heat skillet over medium-high heat. When salt begins to brown, lay strips flat in skillet. Sear strips for 10 seconds per side. Add butter to skillet.  Cook for 2 to 3 minutes, or until meat is desired doneness. Sprinkle with Worcestershire sauce just before serving.

TIP: Squeeze a fresh lemon over pan-fried strips just before serving to add tang and cut the richness of the dish.

Liver & Onions

from Home or Hunting Camp Recipes

 4 servings

1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 lb. Elk liver, cut into 1/2 inch slices
4 slices bacon, cut into 1-inch pieces
2 medium onions, sliced

In shallow dish or on sheet of wax paper, combine flour, salt and pepper.  Dredge liver slices in flour mixture to coat.  Set aside.In 10-inch cast-iron skillet, cook bacon over medium heat for 4 to 5 minutes, or until bacon is crisp, turning occasionally.  Remove bacon from skillet and drain on paper towels.Add liver and onions to bacon drippings in skillet.  Cook for 6 to 8 minutes, or until meat is well done, stirring occasionally.  Top liver and onions with bacon pieces.

Basil Tenderloin

4 servings

1/2 cup hot water
1 oz. dry-pack sun-dried tomatoes, coarsely snipped
1/4 cup snipped fresh basil
1-lb. Elk tenderloin
1/4 teaspoon freshly ground pepper
In small mixing bowl, combine water and tomatoes. Drain. Add basil to tomatoes. Mix well. Prepare grill for medium direct heat. Spray cooking grid with nonstick vegetable cooking spray. Make a horizontal cut through center of tenderloin to within 1/2 inch of opposite side; do not cut through. Open tenderloin like a book. Spoon and pack tomato mixture down one side of tenderloin. Fold other side of tenderloin over to enclose stuffing. Tie tenderloin with kitchen string at 1 1/2 intervals.  Sprinkle tenderloin evenly with pepper. Grill tenderloin, covered, for 16 to 20 minutes, or until desired doneness, turning tenderloin two or three times. Let tenderloin stand, tented with foil, for 5 minutes before slicing.

Spiced Grilled Tenderloin

from Home or Hunting Camp Recipes

Tip: Make the spice mix ahead of time and keep it in a small jar with your camping gear.

3 to 4 servings
Spice Mix:

1 1/2 teaspoons pepper
1 1/2 teaspoons ground allspice
1 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 tablespoon vegetable oil or olive oil
Elk tenderloin (about 1 lb.)

In small bowl, combine spice mix ingredients. Add oil and mix well to make a paste.  Rub all sides of tenderloin evenly with spice paste. Set aside.Prepare grill or campfire for medium direct heat. Place tenderloin on cooking grid. Grill for 12 to 14 minutes, or until meat is desired doneness, turning tenderloin occasionally. Let stand for 5 minutes before slicing.

Peppercorn Tenderloin

4 servings

3 Cloves garlic, minced
1 lb. Elk tenderloin
1 to 2 tablespoons coarsely crushed whole peppercorns*
1 tablespoon butter

Heat oven to 425 degrees F. Spray 13 x 9-inch baking pan with nonstick vegetable cooking spray.  Set aside.Spread garlic evenly over tenderloin. Roll tenderloin in crushed peppercorns to coat, pressing peppercorns into meat. Place tenderloin in prepared pan. Bake for 10 minutes, or until tenderloin is desired doneness. Let tenderloin stand, tented with foil, for 5 minutes before slicing.

* For a more colorful dish, use a blend with red, black and green peppercorn

Elk Paprikash

Ingredients:

1/4 cup all-purpose flour
1/4 cup sweet Hungarian paprika, divided
1 teaspoon dried marjoram leaves
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 lbs. Elk boneless sirloin tip, cut into 1-inch pieces
3 tablespoons olive oil
2 tablespoons margarine or butter
1 medium onion, chopped (1 cup)
2 cloves garlic, minced
1/2 cup dry red wine
1/2 cup beef or Elk stock
1/2 cup orange juice
1/4 cup sour cream
6 cups hot cooked egg noodles

In large plastic food storage bag, combine flour, 1 tablespoon paprika, the marjoram, salt and pepper. Add Elk pieces, seal bag and shake to coat. In 12-inch nonstick skillet, heat oil and margarine over medium heat.  Add Elk pieces, onion and garlic. Cook for 5 to 7 minutes, or until meat is browned, stirring frequently.Stir in remaining 3 tablespoons paprika, the wine and stock.  Bring to a boil.  Reduce heat to medium-low. Simmer for 20 to 30 minutes, or until sauce is thickened, stirring occasionally. Increase heat to medium. Stir in juice. Simmer for 8 to 10 minutes, or until sauce is thickened, stirring frequently.Remove from heat.  Stir in sour cream until blended. Serve paprikash over noodles.

Old-fashioned Steaks with Pan Gravy

8 servings

1/4 cup plus 3 tablespoons all-purpose flour, divided
3/4 teaspoon freshly ground pepper
1/2 teaspoon salt
1/4 teaspoon paprika
4 boneless  Elk loin steaks (4 oz. each), 3/4 to 1 inch thick
3 tablespoons butter or margarine
1 3/4 cups 1% milk

In shallow dish, combine 1/4 cup flour, the pepper, salt and paprika. Dredge steaks in flour mixture to coat.In 12-inch nonstick skillet, melt butter over medium heat. Add steaks. Cook for 6 to 8 minutes, or until browned and desired doneness, turning steaks over once. Remove steaks from skillet and keep warm.In small mixing bowl, combine milk and remaining 3 tablespoons flour. Stir until smooth. Whisk mixture into drippings in skillet. Cook over medium heat for 2 to 3 minutes, or until gravy bubbles, stirring constantly. Cook for 1 minute longer, stirring constantly. Season to taste with salt and pepper. Serve gravy over steaks.

Korean Elk Barbecue

from Home or Hunting Camp Recipes

Tip: Mix up the marinade for this flavorful dish at home, then take it to deer camp in a small, tightly sealed jar or container.

3 to 4 servings

Marinade:
1/3 cup soy sauce
3 tablespoons sugar
2 tablespoons sesame oil
2 teaspoons dehydrated minced onions
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
freshly ground pepper to taste
Elk tenderloin (about 1 lb.), cut into 1/4 -inch slices

In shallow dish, combine marinade ingredients.  Add tenderloin slices, stirring to coat. Let stand for 15 minutes, stirring occasionally.Heat 10-inch cast-iron skillet over medium-high heat.  Using slotted spoon, transfer tenderloin to skillet. Cook for 3 to 4 minutes, or until meat is no longer pink, stirring frequently.  Serve tenderloin slices on bread or buns, or over a baked potato, if desired.

Hunter's Elk Roast

6 to 8 servings
Rub:
6 juniper berries, crushed
1 teaspoon dried marjoram leaves
1 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 lb. Elk top round roast
1 tablespoon vegetable oil
1 medium onion, chopped (1 cup)
1 cup dry red wine
2 tablespoons plus 1 teaspoon red wine vinegar, divided
1/2 cup half-and-half
1 tablespoon red currant jelly

In small bowl, combine all rub ingredients. Pat roast dry with paper towels. Press and spread rub mixture on all sides of roast. Place roast in sealable plastic bag. Refrigerate several hours or overnight.Heat oven to 350 degrees F. In 6 quart Dutch oven, heat oil over medium-high heat. Add roast and cook for 5 to 6 minutes, or until browned on all sides, turning roast occasionally. Add onion, wine and 2 tablespoons vinegar to Dutch oven. Roast to desired doneness 20 to 30 minutes per lb., basting occasionally with pan juices. Remove roast from pan. Tent with foil. Set aside.Strain pan juices through fine-mesh sieve.  Return juices to Dutch oven. Bring to a boil over medium-high heat. Simmer for 8 to 10 minutes, or until liquid is reduced to 1/4 cup. Stir in half-and-half, jelly and remaining 1 teaspoon vinegar. Cook for 1 to 2 minutes, or until sauce is hot and smooth. Serve sauce over sliced roast.

Elk with Blue Cheese-Port Sauce

4 servings
Marinade:
1 cup tawny port
1 can (5.5 oz.) spicy vegetable juice
1/3 cup thinly sliced green onions
2 cloves garlic, minced
1/2 teaspoon coarsely ground pepper
1/4 teaspoon ground allspice
1-lb. top round steak, 1/2 to 3/4 inch thick
1/2 cup beef or Elk stock
2 to 4 oz. blue cheese, crumbled

In large sealable plastic bag, combine marinade ingredients. Using sharp knife, score steak at 1-inch intervals in crisscross pattern to 1/8-inch depth. Place steak in bag, seal bag and turn to coat steak. Refrigerate 4 hours, turning bag occasionally.Prepare grill for medium-direct heat. Drain and reserve marinade from steak. Set steak aside. Place marinade in 2-quart saucepan. Bring to a boil over medium-high heat.Boil for 6 to 8 minutes, or until sauce is reduced to 1 cup. Add stock. Return to a boil. Boil for 4 to 6 minutes, or until sauce is reduced to 1 cup again. Stir in cheese. Set sauce aside and keep warm.Grill steak, covered, for 8 to 10 minutes, or until meat is desired doneness, turning steak over once.  Cut steak into slices or serving-size pieces and serve with sauce.

Elk Steaks with Red Pepper Sauce

4 servings
1 tablespoon butter or margarine
3 large tomatoes, peeled, seeded and chopped (2 cups)
2 roasted red peppers*, chopped
3/4 teaspoon dried oregano leaves
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon cayenne
4 boneless Elk loin steaks (4 oz. each, 3/4 to 1 inch thick

In 1-quart saucepan, melt butter over medium heat. Add tomatoes and peppers. Cook for 3 to 4 minutes, or until tomatoes are soft, stirring frequently. Stir in oregano, garlic powder, paprika and cayenne. Cook for 3 to 5 minutes, or until sauce is thickened, stirring frequently. Set aside and keep warm.Spray rack in broiler pan with nonstick vegetable cooking spray. Arrange steaks on rack. Broil with surface of steaks 4 to 5 inches from heat for 6 to 8 minutes, or until desired doneness, turning steaks over once. Serve steaks with sauce.

Use roasted red peppers from a jar, or roast your own. To roast a pepper, place it under broiler with surface of pepper 3 to 4 inches from heat. Turn pepper frequently until skin is blackened and blistered. Seal pepper in plastic or paper bag, and let steam for 10 minutes to loosen skin. Peel pepper.

Elk Medallions with Apples

4 servings

2 tablespoons butter or margarine
2 large cooking apples, cored and thinly sliced
1/4 cup dry sherry
1/4 cup golden raisins
1 cup packed brown sugar
1/2 cup applejack brandy
1/2 cup apple cider or apple juice
2 teaspoons cooking oil
6 boneless Elk loin steaks (4 oz. each), 3/4 to 1 inch thick

In 10-inch skillet, melt butter over medium heat. Add apple slices, sherry and raisins. Cook for 5 to 6 minutes, or until apples are tender-crisp, stirring occasionally. Remove from heat; set aside.In 1-quart saucepan, combine sugar, brandy and apple cider. Cook over medium-high heat for 2 to 3 minutes, or until sugar dissolves and mixture boils, stirring constantly. Boil for 2 minutes, stirring frequently. Set syrup aside.In 12-inch nonstick skillet, heat oil over medium-high heat. Add steaks. Cook for 5 to 6 minutes, or until meat is browned, turning steaks over once.  Drain.  Pour syrup over meat. Bring to boil. Cover. Reduce heat to low. Simmer for 5 to 10 minutes, or until meat is desired doneness.Remove steaks from skillet and place on serving platter.  Spoon apple slices and raisins around steaks. Strain meat cooking liquid through fine-mesh sieve. Spoon half of liquid over steaks and apples. Serve remaining liquid on the side.

Bugle Casserole

Submitted By: Betty Kreutzer, Wapiti Elk Ranch, La Veta, Colorado

Ingredients:
1 lb. ground elk meat
1 chopped onion
1 can potato soup
1 cup milk
1 small can diced green chilies
1 pkg. cooked elbow macaroni grated cheese

Instructions:
Brown ground elk meat with onion. Mix all ingredients in casserole dish and top with grated cheese. Bake at 300 degrees for 45 minutes or until cheese melts.

Elk Meat balls in Teriyaki Sauce

Submitted By: Texas Wild Game Cooperative, Ingram, Texas

Ingredients:
Meatballs
2 lbs. ground elk meat
2 small grated zucchini
1/2 cup finely chopped onion
1/4 tsp. oregano
1/4 tsp. cumin
3/4 tsp. fresh ground pepper
3/4 tsp. salt
2 beaten eggs

Teriyaki Sauce
2 Tbsp. cornstarch
1/3 cup soy sauce
1/4 cup sugar
1 tsp. grated orange rind
1 clove minced garlic
2 tsp. minced fresh ginger (1/2 tsp. ground ginger)
1/4 cup dry white wine (optional)
2 cups beef broth (2 1/4 cups if wine is omitted)

Instructions:
Place ground elk in a large bowl. Add grated zucchini, chopped onion, spices and beaten eggs. Mix well. Form into one-inch balls. In a pan, blend together cornstarch, soy sauce, sugar, garlic and ginger. Stir in wine and beef broth. Cook, stirring until thickened. When sauce is thick and hot, drop meatballs into it, filling the pan but crowding the meatballs. Reduce heat to medium and let them simmer, covered, about 10 minutes or until done. Remove elk meatballs and add the next batch, cooking each batch until all are done.

At this point, elk meat balls and sauce may be refrigerated or frozen. When ready to serve, heat meatballs and sauce. Garnish with grated orange rind and chopped parsley or chives.

Mexican Elk Casserole

Submitted By: Noreen McConnell, Elk Echo Ranch, Stoneham, Colorado

Ingredients:
12 corn tortillas
2 lbs. ground elk meat
1/2 chopped onion
shredded cheese
1 can cream of celery soup
1 can cream of mushroom soup
1 small jar mild picante sauce

Instructions:
Brown ground elk meat and onion, add soups and picante sauce. Simmer 10 minutes. Break up tortillas into small pieces and line a 9×13” pan with half of them.

Pour half of meat sauce over tortillas, sprinkle with shredded cheese. Cover with the rest of the tortilla pieces and the rest of the meat sauce. Sprinkle shredded cheese on top. Bake at 350 degrees long enough to melt the cheese.

This casserole can be made ahead of time, stored in the refrigerator, and baked for 30 minutes or until bubbly.

Elk Royale Soup

Submitted By: Kris Hammes, Wapiti Meadows, Plymouth, Wisconsin

Ingredients:
2 lbs. ground elk meat
6 chicken bouillon cubes
6 beef bouillon cubes
1 diced onion
2 stalks diced celery
5 sliced carrots
4 diced potatoes
2 sliced parsnips
1 sliced turnip
1 10 oz. pkg. frozen peas
1 10 oz. pkg. frozen corn
9 cups water
1/8 tsp. garlic powder
1/4 tsp. pepper
1/2 tsp. salt
1/2 tsp. sweet basil
1/4 tsp. oregano
1/4 tsp. parsley
1 bay leaf

Instructions:
Brown ground elk meat in large kettle with salt, pepper, and garlic powder. Dissolve bouillon cubes in water and add to kettle. Add remaining ingredients. Cover and simmer until vegetables are tender, stirring occasionally, about 1 hour on medium heat. Discard bay leaf before serving.

Rosemary Marinated Buffalo Sirloin

Ingredients:
1 lb. Bison sirloin steak
1 cup red wine
2 Tbsp. dried rosemary
1/2 cup extra virgin olive oil

Instructions:
Marinate Buffalo steaks about 2 hours. Barbecue over hot coals.

Bison Sirloin Pepper Steak

Ingredients:
1lb. Bison sirloin steak
2 sliced green peppers
1/4 cup oil
1 Tbsp. cornstarch
1 cup water
3 tsp. sugar
1 sliced onion
2 Tbsp. soy sauce
1/2 tsp. garlic salt
2 wedge-cut tomatoes
1/4 tsp. ground ginger

Instructions:
Cut steak into strips, brown in hot oil in large skillet. Stir in water, onion, garlic salt and ginger. Heat to boiling, then reduce heat. Cover and simmer 3 minutes. Add green peppers and simmer 5 minutes. Blend cornstarch, sugar and soy sauce and stir into steak mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Place tomato wedges on top of mixture, cover, and cook over low heat about 3 minutes. Serve with rice.

Sweet and Sour Stir-Fried Sirloin

Ingredients:
1 lb. bison sirloin steak
1/4 cup sugar
1 Tbsp. cornstarch
1/4 cup vinegar
1 Tbsp. cold water
1 Tbsp. instant chicken bouillon
3 Tbsp. oil
1 Tbsp. soy sauce
1 onion, cut into 1-inch pieces
1 green pepper, cut into 1-inch pieces
8.25 oz. can pineapple chunks
2 tomatoes, cut into eighths
1/2 cup water

Instructions:
Cut sirloin steak into 1/8-inch slices. Mix cornstarch and 1 Tbsp. cold water. Heat oil in 12-inch skillet. Add steak and onion, cook and stir until steak is brown, about 3 minutes. Stir in drained pineapple chunks, 1/2 cup water, sugar, vinegar, bouillon and soy sauce. Heat to boiling. Stir in cornstarch mixture, cook and stir 1 minute. Stir in green pepper and tomatoes, cook and stir 1 minute. Serve with rice.

Chinese Buffalo Steak and Pea Pods

Ingredients:
1 lb. Bison tenderloin or Buffalo sirloin steak
3 Tbsp. soy sauce
1 thin slice gingerroot, crushed
1 clove garlic, crushed
4 Tbsp. oil
13.75 oz. can chicken broth (about 1 2/3 cups)
6 oz. pkg. frozen Chinese pea pods
4 oz. sliced mushrooms
3 stalks Chinese cabbage, cut diagonally into 1/4-inch slices (about 2 cups)
1 sliced onion
8.5 oz. can water chestnuts, drained and thinly sliced
8.5 oz. can bamboo shoots, drained
3 Tbsp. cornstarch
1/2 tsp. salt
1/2 tsp. sugar
1 1/3 cups chow mein noodles or 3 1/2 cups hot cooked rice

Instructions:
Cut Buffalo steak into 1/8-inch slices. Mix 1 Tbsp. soy sauce, gingerroot and garlic, toss with steak. Cover and refrigerate at least 1 hour.
Cook and stir Buffalo steak in 2 Tbsp. oil until brown. Stir in 1 cup of the broth. Heat to boiling, reduce heat. Cover and simmer until Bison steak is tender, about 15 minutes. Remove steak and broth from skillet.

Cook and stir mushrooms, cabbage, onion, water chestnuts and bamboo shoots in 2 Tbsp. oil over high heat 2 minutes. Stir in Bison steak, broth and pea pods. Cover, cook over medium heat 2 minutes.

Shake remaining broth, cornstarch, 2 Tbsp. soy sauce, salt and sugar in tightly covered container. Stir gradually into skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute.

Oriental Bison Steak Salad

Ingredients:
Steak and Salad
1 1/2 lbs. Bison sirloin steak
1/2 cup thinly sliced carrot
1/2 cup thinly sliced radish
1/2 cup thinly sliced cucumber
3 cups shredded green cabbage
3 cups shredded romaine lettuce
1 1/2 cups blanched pea pods Toasted sesame seeds
Marinade and Dressing
2 Tbsp. Hoi sin sauce
3 Tbsp. soy sauce
3 Tbsp. rice wine vinegar
3 Tbsp. dry sherry
1/2 tsp. grated fresh ginger
1 Tbsp. sesame oil
1 Tbsp. sugar
2 Tbsp. chopped green onion

Instructions:
Combine Hoi sin sauce, sherry, soy sauce, vinegar and ginger. Place Buffalo steaks and 1/3 of mixture in a plastic zip-lock bag. Marinate 2 hours in refrigerator. For dressing, mix 1/4 cup water, green onion, sugar and sesame oil with remaining marinade. Grill Bison steaks for 4 minutes per side, turning only once. Let steak rest for 5 minutes, carve into thin strips. Combine cabbage, lettuce, carrot and radish and divide mixture among 4 serving plates. Add cucumber, pea pods and Buffalo steak to the salads. Drizzle 2-3 Tbsp. dressing on each salad, sprinkle with toasted sesame seeds.

Marinated Buffalo Sirloin Tip

Ingredients:
5 lb. Bison sirloin tip roast
1 1/2 cups apple cider
1/4 cup oil
3 Tbsp. cider vinegar
1 Tbsp. chopped green onion
1 clove crushed garlic
1 bay leaf
1/2 tsp. salt
1/4 tsp. thyme
dash of pepper
1 tsp. instant beef bouillon
1 cup boiling water

Instructions:
Place Buffalo roast in plastic bag. In a tightly covered jar, shake cider, oil, vinegar, onion, garlic, bay leaf, salt, thyme and pepper. Pour over Buffalo roast in bag. Place bag in bowl, refrigerate at least 12 hours.

Fry bacon in Dutch oven until crisp, remove and drain bacon. Remove Bison roast from marinade, reserving 1/2 cup marinade. Brown roast in bacon fat remaining in Dutch oven over medium heat about 15 minutes. Crumble bacon on roast. Dissolve bouillon in boiling water, pour 1/2 cup reserved marinade and bouillon into Dutch oven. Cover and cook in oven at 275 degrees, Fahrenheit for 2 to 2 1/2 hours. Remove Bison roast to warm platter and let rest for10-15 minutes. Make gravy from liquid remaining in pan.

Bison Ribeye with Yorkshire Pudding

Ingredients:
4-6 lb. whole bison ribeye
salt and pepper
1/4 cup oil

Yorkshire Pudding Batter (mix all ingredients with hand beater just until smooth)
1 cup flour
1 cup milk
2 eggs
1/2 tsp. salt

Instructions:
Place whole Bison rib eye on rack in shallow roasting pan. Sprinkle with salt and pepper. Roast uncovered in 275 degree oven about 2 1/4 hours. About 5 minutes before Buffalo rib eye reaches desired doneness, prepare Yorkshire Pudding Batter. Remove ribeye from oven, increase oven temperature to 425 degrees. Heat square baking pan, 9x9x2”, in oven. Transfer rib eye to warmed platter, cover with aluminum foil. Pour off drippings and add enough oil to measure 1/4 cup. Place hot drippings in heated pan and pour in pudding batter. Bake until puffed and golden brown, about 25 minutes.

Barbecue Buffalo Chuck Roast

Ingredients:
3 to 4 lbs. bison chuck roast
12 oz. can beer
14 oz. bottle ketchup
1/2 cup brown sugar

Instructions:
Mix sugar, beer and ketchup, pour over Buffalo chuck roast in crock pot. Cook on high 6-8 hours until roast is easily shredded. Serve on fresh rolls.

Boiled Buffalo Tongue

Ingredients:
1 bison tongue Water
1 Tbsp. pickling spices
2 Tbsp. apple cider vinegar
1 chopped onion Salt and pepper to taste

Instructions:
Place bison tongue in kettle and cover with water. Add remaining ingredients. Bring to a boil, reduce heat and simmer until tender.

Slow-Cooked Bison Heart

Ingredients:
1 sliced bison heart
1 pkg. stove top dressing Seasoning salt Lemon pepper

Instructions:
Prepare dressing according to instructions on package. In crock pot, layer dressing, seasonings and sliced heart. Cook 6 hours on low setting.

Boiled Buffalo Brisket

Ingredients:
2 lb. Bison brisket
1 1/2 cups water
2 1/2 tsp. salt
1/4 tsp. pepper
4 potatoes, pared and cut into fourths
4 carrots, sliced
3 onions, chopped Snipped parsley Prepared mustard or horseradish

Instructions:
Heat Buffalo brisket, water and 1 tsp. salt to boiling in Dutch oven, reduce heat. Cover and simmer 1 1/2 hours. Add potatoes, carrots and onions, sprinkle with 1 1/2 tsp. salt and pepper. Cover and simmer until brisket and vegetables are tender, about 45 minutes. Drain brisket and vegetables, reserving broth. Mash vegetables or puree in food mill, mound on heated platter. Cut brisket across grain into thin slices, arrange around vegetables. Garnish with parsley, serve with reserved broth and mustard or horseradish