When serving bison, it is ideal if the first meal you make is raved about, because if it isn’t you’ll have some difficulty serving the remaining 200-300 pounds in the freezer. But with a younger family, you should have no problem using up to a 100 pounds of burger meat in various appetizing recipes.


How about some thick soup on a cold winter’s day:

2 pounds bison in small pieces,

2 large chopped onions,

2 cloves sliced garlic,

2 green and 2 yellow chopped peppers.

Sauté until brown.

Add I can of tomato paste,

2 tbsp. all-purpose flour,

6 cups broth,

2 tsp paprika,

2 diced large potatoes, and

a dash of cayenne.

Cover and simmer for 45 minutes.

Optional finishers: mushrooms, red wine, and/or cream.


Burger Soup

1½ pounds ground Bison,

1 chopped medium onion,

28 oz. can tomatoes,

4 cups of stock,

3 chopped celery stalks,

3 chopped carrots,

1 bay leaf,

1 can of tomato soup,

8 tbsp. pearl barley,

salt and pepper.

Brown the meat and onions, and combine with above ingredients. Cover and simmer for 2 hours.


Easy Meat Loaf

1½ pounds ground Bison,

1 egg,

1 chopped onion,

1 cup of milk,

1 cup of crumbs,

salt and pepper.

Mix together. Place in a lightly greased 5×9-inch or 9 x 13-inch pan or dish.

In a separate bowl, mix 2 tbsp. brown sugar, 2 tbsp. mustard, and 1/3 cup ketchup. Pour and spread it over the meat loaf.

Bake uncovered for 1 hour at 350°F.


Ribs, two ways:

Jack Daniels Glazed Ribs

1 cup Jack Daniels,

1 cup molasses,

2 tbsp. steak sauce,

6 oz. can orange juice,

2 or 3 x 3″ long Bison ribs.

(Double glaze recipe if more ribs are to be cooked.)

Parboil ribs 30-45 minutes. Drain, and rub with salt and pepper. Put them on the barbeque and turn often. Apply the glaze throughout the cooking process.


Capy’s BBQ Ribs (double or triple as needed):

1 tbsp. vinegar,

1 cup of water,

1 large onion cut in ¼” slices,

ribs cut in 3-5″ lengths.

Cover the bottom of a shallow roaster with onion slices and pour in vinegar/water mixture. Lay ribs on top of onion slices. Roast two and a half to three hours, covered at 350°F.

Check to be sure liquid has not evaporated, and add more as needed. While ribs are cooking make a mixture of:

1 cup of your favourite BBQ sauce,

1 cup ketchup,

¼ cup honey,

1 tsp Worcestershire sauce,

1 tsp Tabasco, and

salt and pepper.

Remove ribs and slather with sauce mixture. Broil or barbecue two to four minutes on each side or until brown.


Numerous bison recipes are available from various sources, and your favourite recipes can certainly be done with bison meat as long as you adapt the temperatures and cooking times to suit this very lean meat.

More recipes and information and cooking tips are available from, the Canadian Bison Association at www.CanadianBison.ca.