Time for Bison

If your family or circle of friends didn’t harvest any bison this fall, don’t despair as bison is now 

available in local grocery stores. As steaks, ground mince or roasts, bison is a high source of protein, iron and B vitamins.

Russian influences, during early Alaskan days, is evident in some Klondike recipes such as stroganoff. Wonderfully flavourful, Northern bison is a great choice for this delicious meal. For maximum tenderness, be sure to slice the meat in very thin strips.

Bison Stroganoff


1 pound bison steak, cut into very thin strips

¼ cup all-purpose flour

½ teaspoon salt

Fresh grinding of pepper

2 tablespoons butter

1 medium onion, thinly sliced

1 cup thinly sliced mushrooms

3 cloves garlic, minced

2 tablespoons butter

3 tablespoons all-purpose flour

2 tablespoons ketchup

1¼ cups beef stock

½ teaspoon salt

¼ teaspoon black pepper

1 teaspoon dried basil

1 cup sour cream

3 tablespoons sherry

2 cups fettuccine noodles, cooked


Place the flour, salt and pepper into a pie plate. Dip the bison strips into the flour, coating all over.

Melt two tablespoons of butter in a heavy frying pan and sauté the floured bison, browning the meat on all sides.

Add onion, mushrooms and garlic and stir for about three to five minutes.

Transfer the meat and vegetables into a pie tin; cover to keep warm.

In the same frying pan, melt two more tablespoons of butter and whisk in the three tablespoons of flour, scraping up any brown bits.

Add the ketchup, stirring constantly.

Add in the beef stock, salt, pepper and dried basil, stirring constantly until smooth.

Return the meat to the frying pan and reduce the heat to low.

Add in the sour cream and sherry and stir gently just to re-heat (do not boil).

Meanwhile, cook the noodles until al dente and then drain the noodles.

Serve the stroganoff over top of the cooked noodles.

Yield = 4 servings

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