bison

Claudia Serrato’s work studying the history of indigenous Mexican foodways informs her annual holiday tamaladas, where family and friends in her community gather to fill tamales with cacao, vegetables, flowers or bison braised in red chile. The meat is first braised until very tender, then dressed in a purée of smoky chiles and garlic, before it’s stuffed into fresh masa. Ms. Serrato makes her own nixtamal with blue corn, soaking it with cal and grinding it in her outdoor kitchen, though you can buy fresh masa or hydrate freshly ground nixtamal if you prefer.

Carne con Chile Rojo (Chuck Braised in Chile)

sugar

coarse sea salt

boneless bison or beef chuck roast

olive oil

vegetable broth

tomatoes

white onion

dried California or New Mexico chiles (2 1/2 ounces)

sage

bay leaves

maple syrup

chiles,

chiles de árbol,

garlic cloves,

coarse sea salt,

To make the bison: Heat oven to 275 degrees.

Sprinkle the sugar and salt all over the roast. Heat the oil in a large Dutch oven over high heat. Add the roast and sear until dark brown on all sides, 7 to 10 minutes. Transfer to a plate and reduce the heat to medium. Carefully add 1 cup broth (the hot fat will spatter) and scrape up all the browned bits from the pan. Return the roast and any accumulated juices to the Dutch oven and add the tomatoes, onion, chiles, sage, bay leaves, syrup and remaining 3 cups broth. Bring to a boil, then cover and transfer to the center of the oven.

Braise until the meat is very tender, about 3 1/2 hours. A fork should slide through easily. Uncover and cool for 15 minutes, then transfer the roast to a large bowl. Finely shred the meat using your hands if cool enough to handle or with two forks. Strain the cooking liquid and reserve.

To make the chile rojo: Bring a medium saucepan of water to a boil. Add all of the dried chiles, reduce the heat to medium, and simmer steadily until softened and lighter in color, about 10 minutes. Transfer the chiles to a blender, along with the garlic, onion, salt and 2 cups of the braising liquid. Save any remaining braising liquid for another use (see Tip). Blend until very smooth.

Heat the oil in a large, deep skillet over high heat until shimmering. Carefully add the chile sauce (it will splatter) and immediately reduce the heat to medium. Simmer, stirring often, until thickened and brick red, 8 to 10 minutes. Add the shredded meat and any accumulated juices and stir to evenly coat. Reduce the heat to low and simmer for 10 minutes. Season to taste with salt. Serve immediately or cool to room temperature to use as a filling for tamales. The sauced braised meat can be refrigerated for up to 5 days or frozen for up to 3 months.

This is seriously the best bison burger recipe I have ever tried! If you are sick of having beef or just want a healthier alternative, you need to try this recipe!

Best Bison Burger Recipe

lb ground bison

tbsp worchestor sauce

onion (chopped)

garlic

breadcrumbs

mustard

paprika

parsley

coriander

tsp pepper

tsp salt

tbsp butter

Brioche Bun

Dijon Mayo

Jalapenos

Tomatoes

Lettuce

Pepper Jack/White Cheddar Cheese

butter

avocado mayo (whatever mayo you like)

tbsp dijon mustard

garlic powder

tsp black pepper

In a large bowl combine all of the ingredients together. Make sure to not overwork the meat just mix enough for it to all be combined.

Form patties that are slightly smaller than a hamburger bun and allow them to sit at room temperature for about 25-30 minutes.

Melt butter over medium-high heat in a cast-iron pan.  Cook patties on each side for about 3 minutes or until the internal temperature reaches 140 degrees F. Add cheese and cook for 1 minute until melted.

Bison Burgers

Heat oil and butter over medium-high heat, add onions, and cook for 3 minutes.

Reduce heat to low and cover for 20 minutes.

Sauteed Onions

Combine all of the ingredients together in a medium-size bowl.

Dijon Mustard sauce

Pan-seared bison strip steaks are gussied up with a quick brandy-butter and shallot sauce.

Bison Strip Steaks with Brandy Pan Sauce

(8-ounce) bison strip steaks

Kosher salt

black pepper

unsalted butter,

shallot,

brandy

Chili tastes are highly personal, often inflexible and loaded with preconceptions — the political party of culinary offerings. “I don’t disagree with anyone’s chili,”  Robb Walsh, a Texas food historian, the author of “The Tex-Mex Cookbook” and a restaurateur, told The Times. “If you are making a one-pot meal and you want to put beans in it, that’s fine. If chili is part of your cuisine, like Tex-Mex, there are other things you will want to do." This recipe is an amalgam of styles, with coffee and chocolate  for complexity,  hot sauce for kick and  beans just because.

Texas Chili

bison dark turkey

onion,

beer

coffee

tomato paste

brown sugar

chile sauce

cocoa powder

serrano

cumin

cayenne pepper,

salt,

kidney beans

beans

Place a Dutch oven or other large pot over medium heat. Add the oil and heat until shimmering. Add the meat and sauté until browned, then transfer to a plate.

Add the onion to the pot and stir for 1 minute. Take two large sips from the beer, and pour the rest into the pot. Stir in the tomatoes, coffee and tomato paste.

Add the brown sugar, chile sauce, cocoa powder, hot pepper, cumin, coriander, cayenne, salt and kidney beans. Return the meat to the pot. Reduce heat to low and simmer, partly covered, for 1 hour.

Add the white beans to the pot and simmer over very low heat, partly covered and stirring occasionally, for 1 to 2 more hours. (Longer cooking improves the flavor.) Adjust salt and cayenne pepper as needed and serve.

Love the flavor of enchilada sauce, but don’t want all the calories that come with eating enchiladas? Try this amazing gluten-free bison enchilada soup!

Bison Enchilada Soup | Gluten-Free, Dairy-Free

Simply Organic enchilada sauce seasoning mix

oz organic tomato sauce

water

poblano pepper, deseeded and chopped

organic green bell pepper, chopped

jalapeno pepper, deseeded and chopped

chicken broth

frozen organic corn, thawed

Ranch style beans,

salt & pepper

Wash and prep all the veggies.

Add the olive oil to a large pot or 3.5 qt Dutch oven. Add the chopped onion and peppers. Cook over medium heat for about 5-7 minutes until the veggies are starting to become tender.

Meanwhile, make the enchilada sauce according to the directions on the package in a small saucepan.

Add the ground bison to the cooking veggies in the large pot. Sprinkle with a little salt and pepper. Stir often with a wooden spoon to break down the meat, and cook until the bison is browned thoroughly.

Add the chicken broth, corn, beans, tomatoes, and enchilada sauce to the bison mixture and bring to a boil. Let simmer for about 20 minutes, stirring often. Taste test and add more salt &amp; pepper to your liking.

These delicious baked bison meatballs are made with six simple ingredients and ready in less than 20 minutes! Bison is a leaner, healthier alternative to ground beef and perfect if you&#39;re looking for a filling, low-carb meal!

Baked Bison Meatballs

lb Ground Bison

Bell Pepper of Choice, finely chopped

Onion,

Egg, lightly beaten

Garlic Cloves, minced

tbsp Fresh Parsley, chopped

tsp Oregano

(plus

tsp Red Crushed Pepper, optional

Preheat the oven to 400°F. Line a baking sheet with a silicone baking mat or aluminum foil.

In a large bowl, combine all the ingredients. Mix until well-incorporated.

Form 1 1/2 inch meatballs (or about two tablespoons) and place onto a prepared baking sheet. Repeat until all the meat is used.

Bake for 15 minutes, turning meatballs over halfway through.

Enjoy with your favorite sauce or as is!

In a saucepan over medium-high heat, warm your favorite marinara sauce and season to taste. Once the sauce is warm, nuzzle in meatballs and let simmer on low heat for 3-5 minutes. Serve immediately. Enjoy!

To Serve With Marinara Sauce

This is a general flat iron steak recipe you can use as a template. Serve this with a chopped salad or over rice, or alongside good bread.

Grilled Flat Iron Steak

flat iron steaks

Salt

black pepper,

Freshly squeezed lemon or lime juice,

Salt your flat iron steaks on both sides and let them sit, uncovered, in the fridge up to overnight, and at least 1 hour. I like to set them on a rack over a tray to catch any juices. This preseasons your meat and will help develop a better crust on the grill.

Get your grill very hot and clean and oil your grates as I described above. When you start this process, take your steaks out of the fridge to warm up a bit. You still want them cool, though, so no more than about 15 minutes.

Grill your flat iron steaks hard on one side, a good 5 minutes without touching them. Flip and grill to the doneness you like, anywhere from 2 to 10 minutes, depending on the heat and the thickness of your steak. Use the finger test for doneness to determine this.

Move your steaks from the grill, coat them with freshly cracked black pepper - or whatever spices and herbs you like - and let it rest 5 minutes. Slice across the grain (the narrow end), and squeeze citrus juice over it all.

We have always been fans of flank steak and marinades.  We have now been converted to Flat Iron steak &amp; no marinade.  Followed your recipe exactly except that I pan-seared the steak in butter &amp; oil.  I used lime juice at the end.  It was fabulous..such great flavor &amp; so tender.  This is my go-to recipe from now on.  Thanks!

Absolutely perfect. This steak was melt in your mouth! This is the only recipe I will use for flat iron steak from now on!   We marinated it simply for an hour with olive oil, salt, pepper, and rosemary. Delicious!

Making it tonight - Lima another said- I found a marinade but the cooking method lacked explanations.  Thx you so much for your details cooking instructions!  Will post after cooking- making flat iron steak fajitas!

thanks for this! now the default way I do flat iron!

Using your recipe for Grilled Flat Iron steaks, I christened my new Weber LP gas grill earlier today.  (My Maiden voyage using a gas grill)  The result was a steak as tender as a baby's bottom.  I dry rubbed the 7.5 lb. steak the nte before &amp; fridged it overnight.  I grilled the FI for 5 minutes on the 1st side &amp; 3-4 minutes on the 2nd side.  Excellent grill marks and color.

We have had this twice now and will repeat frequently. 

So good and so easy!

Thanks!

Never made a flatiron steak before. Found a marinade recipe but not a lot of cooking info to go with it. Thus I discovered your website!

!WOW! was it ever tender and oh so delish! Super appreciated the meat cooking tips! 

This is going in the regular rotation.

Can't thank you enough!

Hey Hank.  Great job.  My family has been in the restaurant business since 1941. Hardest thing to accomplish is providing someone a mental image of a cooking process. You did a wonderful job with that. Thanks again. Joe

Hi Hank,  We thought we would marinate this steak overnight.  My question is, if we marinate it, do we still do the salt treatment?

I am not good at grilling..the green egg grill and I have a love hate relationship. Your recipe was so simple and the steak was perfect!
I grilled at 400 5 min 1st side, 3 min other side..or was perfect MR.
I did use some meat tenderizer and I did hit this steak a few times with a rolling pin bc in the past this cut of meat has been tough. 
This steak was Amazing!!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1630095251/lbr9l0lu7cghnoi5lru2.mp4

How to grill a perfect flat iron steak, which is an unsung hero of steaks. Cut from the shoulder, it's surprising tender -- and affordable.

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Top 7 bison recipes from across the web

The most viewed bison recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Carne con Chile Rojo (Chuck Braised...

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Texas Chili

Bison Enchilada Soup | Gluten-Free,...

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The most viewed bison recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine