"Historically, bison has been the second most popular type of red meat, with beef being number one. Today, the demand for bison meat is growing due to increased marketing efforts, its widespread availability, and favorable nutritional profile."

Bison Recipes

Bison meat is nutritious and delicious. It can be used as a healthy substitute for most beef, lamb, or wild game recipes.

Send us your favourite recipes, and be sure to include a photo of the finished meal...

My Version of Hamburger Helper

  • 1 lb. ground bison
  • 1/2 cup white cheese (shredded) – cheddar, havarti or romano
  • 1/2cup orange cheddar cheese (shredded)
  • 1/2 cup parmesan cheese
  • 2 cloves garlic – chopped finely
  • 1/3 cup chopped onion
  • 1/4 cup chopped red pepper
  • 2 or 3 tbsp. Italian Seasoning
  • Red Pepper flakes (optional – if you like heat)
  • 1/4 tsp. black pepper
  • 1/2 bottle of your favourite spaghetti sauce
  • 2 cups pasta – egg noodles, rigatoni, etc.

Brown ground bison in a medium sized frying pan. Cook onion, red pepper & garlic about 5 minutes or so. Cook pasta until firm. Do not overcook. Place cooked ground bison, onion, red pepper & garlic, and the rest of the ingredients in a greased casserole dish. Mix thoroughly. Cook in a 350 deg. F. oven for about 30 minutes. Serve with a green salad and garlic toast.

Bison Burger Jerky

  • 2 lbs. ground bison
  • 2 Tbsp. Truvia brown sugar blend
  • 2 Tbsp. Coconut Sauce (this is a substitute for soya sauce)
  • 2 Tbsp. Worcestershire sauce
  • 2 tsp. Kosher salt
  • 2 tsp. ground black pepper
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • 1 tsp. Cumin
  • 1 tsp. Pepper flakes (optional)

Preheat the smoker to 160 - 170 degrees.

Make the bison burger mixture and combine all ingredients. Let sit in the fridge for  at least 30 minutes.

Place the burger mixture between 2 sheets of parchment paper.  Roll the meat to an even thickness using a rolling pin.  Ours was somewhere between 1/8 and 2/8” thick. Cut the flattened meat into strips (Perry put the strips into the freezer for about 45 minutes, so they wouldn’t fall apart).

Place the jerky strips on the grill grates and smoke for 2.5 to 3 hours. Check the jerky with a meat thermometer to make sure it has reached 160 degrees F.

Allow jerky to cool completely on the rack before transferring to a zip lock bag. Will last up to 2 weeks in the refrigerator. Enjoy!

Braised Bison & Barley Stew

  • 1 lb round steak cubed large
  • 2 tbsp. olive oil
  • 6 carrots (diced large)
  • 1 large onion (diced large)
  • 4 celery stalks (sliced medium)
  • 1/2 small rutabega (diced medium)
  • 1/2 cup of pearl barley
  • 2 cups dry red wine
  • 2 cups beef stock
  • Roux (1/2 cup flour / 1/2 cup butter)
  • Salt & Pepper to taste

Begin by adding the olive oil to a cast iron Dutch Oven then lightly dust the cubes of steak in seasoned flour and add to oil - brown on all sides then remove. Melt butter in the 'Dutch Oven' then whisk in flour until all is combined. Slowly add beef stock and red wine, whisking constantly until you have the desired thickness for the gravy. Add diced vegetables and barley. Season. Reduce temperature to medium-low, simmer for 3-4 hours on low heat.

Our Favourite Meatloaf

  • 1 lb. ground Bison
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 egg beaten
  • 1 cup milk
  • 1 chopped onion
  • 1 cup quick rolled oats or breadcrumbs

Note: if you don't have quite 1 lbs. bison, just cut back on the milk a bit. Combine all ingredients and mix well. Pack into a loaf pan. Pour sauce over and bake in 350 deg. F. oven for 45 minutes.

For the Sauce

  • 1/3 cup catsup
  • 1 tbsp. brown sugar
  • 1 tbsp. honey
  • 1 tbsp. prepared mustard

Combine all ingredients and mix well. Pour over meat loaf.

Bison Fajitas

  • 1 lb sirloin steak
  • 2 tbsp. vegetable oil
  • 4 large flour tortillas


  • 1 cup lime juice
  • 1 cup vegetable oil
  • 2 tbsp. Worcestershire sauce
  • 1 small onion, minced
  • 2 cloves garlic, crushed
  • 1 tsp. ground cumin
  • 1 tbsp. dried cilantro
  • 1 tsp. pepper


Sliced red onion, guacamole, shredded cheese, shredded lettuce, chopped green pepper, salsa, sour cream.

Cut bison steak into thin strips. It's easier to cut when the meat is partially frozen. Combine marinade ingredients and pour over steak strips. Let stand at least 6 hours or overnight. Drain excess marinade. Heat tortillas on a baking sheet in a low oven, about 5 minutes. Heat oil in a heavy skillet. Sautee steak strips about 5 minutes, stirring often. Place steak on tortillas and garnish with toppings. Serves 2 - 4.