Bison Recipes (food and drink)

[CyPanth]

We like to have some "thematic" food and drink at our tailgate. So, what are some good recipes that have a Bison theme?

I've helped several of you with local information, so now, please help me with our menu planning. And please, save the "I've got your bison sausage recipe right here" comments for BDK.

My first thought was to have some breakfast sausage made with bison meat. And I found a whole page of drink recipes made with "bison grass flavored vodka" (whatever that is). I'm leaning toward the "Tatanka," but that seems a little weird given the presence of Tatanka on this site.

http://www.absolutdrinks.com/en/drinks/with/bison-grass-flavored-vodka/

[gumby013]

We like to have some "thematic" food and drink at our tailgate. So, what are some good recipes that have a Bison theme?

I've helped several of you with local information, so now, please help me with our menu planning. And please, save the "I've got your meat recipe right here" comments for BDK.

My first thought was to have some breakfast sausage made with bison meat. And I found a whole page of drink recipes made with "bison grass flavored vodka" (whatever that is). I'm leaning toward the "Tatanka," but that seems a little weird given the presence of Tatanka on this site.

http://www.absolutdrinks.com/en/drinks/with/bison-grass-flavored-vodka/

I don't know any Bison specific recipes...other than substitute for beef.

But the vodka is a Polish one named Żubrówka. It is very good actually.

http://en.wikipedia.org/wiki/%C5%BBubr%C3%B3wka

[BisonTeacher]

Recipe for an fbs asskicking.

Start with defense.
Next add in the Rams.
Mix in a healthy portion of run the damn ball
Simmer with some 82
Sprinkle in history and tradition
Top off with Bison Pride

And voila!

[StL Bison Fan]

I don't care much for Bison meat ( plus eating our mascot ). We theme ours around the other team.
We will be having Cyclone egg omelets next Saturday.
Btw. What's the deal with a cyclone/red bird mascot??

[BisonTeacher]

I don't care much for Bison meat ( plus eating our mascot ). We theme ours around the other team.
We will be having Cyclone egg omelets next Saturday.
Btw. What's the deal with a cyclone/red bird mascot??

The local meteorologist community found the name offensive.

[thundarsdaddy]

Recipe for an fbs asskicking.

Start with defense.
Next add in the Rams.
Mix in a healthy portion of run the damn ball
Simmer with some 82
Sprinkle in history and tradition
Top off with Bison Pride

And voila!

And I'm sitting with this guy in Ames....yippeeeeeee

[Bison Gal]

Recipe for an fbs asskicking.

Start with defense.
Next add in the Rams.
Mix in a healthy portion of run the damn ball
Simmer with some 82
Sprinkle in history and tradition
Top off with Bison Pride

And voila!

^^^^This^^^^^. Awesome!

[BisonTeacher]

And I'm sitting with this guy in Ames....yippeeeeeee

Learning from mistakes is a part of life. :biggrin:

[TAILG8R]

We like to have some "thematic" food and drink at our tailgate. So, what are some good recipes that have a Bison theme?

I've helped several of you with local information, so now, please help me with our menu planning. And please, save the "I've got your meat recipe right here" comments for BDK.

My first thought was to have some breakfast sausage made with bison meat. And I found a whole page of drink recipes made with "bison grass flavored vodka" (whatever that is). I'm leaning toward the "Tatanka," but that seems a little weird given the presence of Tatanka on this site.

http://www.absolutdrinks.com/en/drinks/with/bison-grass-flavored-vodka/

There are few things tastier than a good Bison filet. Since it will be a morning tailgate you could do steak and eggs or steak breakfast burritos.

As far as Tatanka goes I'm sure he would be willing to offer up his special juices for any drink you are planning to make.

[gumby013]

We like to have some "thematic" food and drink at our tailgate. So, what are some good recipes that have a Bison theme?

I've helped several of you with local information, so now, please help me with our menu planning. And please, save the "I've got your meat recipe right here" comments for BDK.

My first thought was to have some breakfast sausage made with bison meat. And I found a whole page of drink recipes made with "bison grass flavored vodka" (whatever that is). I'm leaning toward the "Tatanka," but that seems a little weird given the presence of Tatanka on this site.

http://www.absolutdrinks.com/en/drinks/with/bison-grass-flavored-vodka/

One quick tip with Bison meat. It is far learner than beef, so it dries out much quicker when cooked. Anything past medium-rare and you are overcooking it.

[TAILG8R]

One quick tip with Bison meat. It is far learner than beef, so it dries out much quicker when cooked. Anything past medium-rare and you are overcooking it.

Why would anyone cook any red meat more than medium rare? Thought that was an unspoken rule.

[TransAmBison]

Tatanka serves fresh nosib…but he usually reserves that for the end of the game. Send him a pm, I bet he would share it with you.

[Tatanka]

We like to have some "thematic" food and drink at our tailgate. So, what are some good recipes that have a Bison theme?

I've helped several of you with local information, so now, please help me with our menu planning. And please, save the "I've got your meat recipe right here" comments for BDK.

My first thought was to have some breakfast sausage made with bison meat. And I found a whole page of drink recipes made with "bison grass flavored vodka" (whatever that is). I'm leaning toward the "Tatanka," but that seems a little weird given the presence of Tatanka on this site.

http://www.absolutdrinks.com/en/drinks/with/bison-grass-flavored-vodka/
I'd just say "eat me" but that would be weird.

[gumby013]

Why would anyone cook any red meat more than medium rare? Thought that was an unspoken rule.

Way too many people break this rule.

The company I work for had an employee under me who always ordered her steaks well-done. Needless to say, she was let go last week.

[Green1]

I'd just say "eat me" but that would be weird.


Isn't there usually a dinner and a movie involved with this sort of thing?

[Tatanka]

Isn't there a dinner and a movie involved with this sort of thing?

That depends.

[Green1]

That depends.


..on which movie?

[TAILG8R]

Way too many people break this rule.

The company I work for had an employee under me who always ordered her steaks well-done. Needless to say, she was let go last week.

Deservedly so.

[CyPanth]

As far as Tatanka goes I'm sure he would be willing to offer up his special juices for any drink you are planning to make.


We really like to have thematic drinks but you may have ruined the Tatanka for me.

[CyPanth]

One quick tip with Bison meat. It is far learner than beef, so it dries out much quicker when cooked. Anything past medium-rare and you are overcooking it.


Thanks for actually giving a tip related to cooking bison. Surely somebody has a good bison breakfast recipe. Cooking for 50-100 depending somewhat on how many of you we serve.

[CyPanth]

I see that this got moved to the "Our House" forum. Sorry for posting it in Football. I hadn't seen or used any of your other forums. Still hoping to get more ideas about Bison-themed tailgate menu.

[Bisonguy]

No specific recipe for you, but with that many people for tailgating I'd try to use ground bison.

There's a ton of bison breakfast nachos recipes, or maybe try something along the lines of one of the bakes with hash browns/eggs/cheese/ and substitute ground bison for ham/bacon ot whatever was originally in the recipe.

[Bison bison]

I'd just use ground beef with a 'made up' bison preparation - ie a "Bison Burger" is 1/4 lb. patty seasoned with salt, pepper, and Bold A1 sauce; sauteed onions, gruyere, and mayo/Bold A1 sauce. Then I'd do a "Cy Chicken" sandwich, grilled naked chicken, with green lettuce, cheese, and tabasco/mayo sauce for the ladies.

As mentioned before, Bison is super lean. Prepared right, it's very good, but are you going to pull that off having never made it before - while tailgating? Too big of a risk for me.

That being said they always had ground bison at the Hyvee's in Ames when I lived there.

[CyPanth]

I'd just use ground beef with a 'made up' bison preparation - ie a "Bison Burger" is 1/4 lb. patty seasoned with salt, pepper, and Bold A1 sauce; sauteed onions, gruyere, and mayo/Bold A1 sauce. Then I'd do a "Cy Chicken" sandwich, grilled naked chicken, with green lettuce, cheese, and tabasco/mayo sauce for the ladies.

As mentioned before, Bison is super lean. Prepared right, it's very good, but are you going to pull that off having never made it before - while tailgating? Too big of a risk for me.

That being said they always had ground bison at the Hyvee's in Ames when I lived there.


It looks like we have a few bison farms in Iowa that supply our stores. And I have a chef friend who handles our cooking. He will probably try some things during the week to get ready.

[tony]

My wife and I both grew up in the tomato-based-chili-with-beans tradition which is too sweet/acidic for my taste so I made it with one part red enchilada sauce to two parts chili and thought I was some sort of cooking genius. Turns out people do this all the time. Why was I not told sooner?

[westnodak93bison]

My wife and I both grew up in the tomato-based-chili-with-beans tradition which is too sweet/acidic for my taste so I made it with one part red enchilada sauce to two parts chili and thought I was some sort of cooking genius. Turns out people do this all the time. Why was I not told sooner?Cause you grew up in ND where many think black pepper is to spicy

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[westnodak93bison]

This one is greathttps://uploads.tapatalk-cdn.com/20191117/95058c30a55b5efab744f626bdd07ca6.jpg

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[56BISON73]

My wife and I both grew up in the tomato-based-chili-with-beans tradition which is too sweet/acidic for my taste so I made it with one part red enchilada sauce to two parts chili and thought I was some sort of cooking genius. Turns out people do this all the time. Why was I not told sooner?

A good chili starter if youre a not good from scratch cook is take two jars of your favorite salsa and blend then up. Then just add what you like until you get the taste you are looking for.

[TAILG8R]

For me the one thing most people's chili is missing is chili powder, a lot of chili powder.

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[Bison bison]

This.

Most folks have no idea what chili is.

[GreenfieldBison]

For me the one thing most people's chili is missing is chili powder, a lot of chili powder.

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And cumin.

[Bison bison]

But only in the last hour...

[TAILG8R]

And cumin.Absolutely!!

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[StL Bison Fan]

I always use fire roasted tomatoes in my recipes. Adds more depth.

[56BISON73]

One other thing I do is wait until the next day to serve it.

It is so much better the next day. I do that with my gumbo also. Huge change in flavor profile.

[TAILG8R]

One other thing I do is wait until the next day to serve it.

It is so much better the next day. I do that with my gumbo also. Huge change in flavor profile.Yes. Even if you let it simmer for hours and hours it just isn't the same as saving for the next day.

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[GreenfieldBison]

Yes. Even if you let it simmer for hours and hours it just isn't the same as saving for the next day.

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Yes - agreed. There may actually be a little science behind it. Would love to see Alton Brown explain it.

https://www.tastecooking.com/theres-one-day-eat-chili-next-day/

[56BISON73]

Yes - agreed. There may actually be a little science behind it. Would love to see Alton Brown explain it.

https://www.tastecooking.com/theres-one-day-eat-chili-next-day/

One other thing I do differently than most is I dont put all of the spices in at the same time. I try to break it down in to 3rds. After all of the main ingredients have been combined I will let it simmer for 15-20 minutes. I then add my first round of seasoning. Then wait another 15-20 etc etc. After the last round of spices and a simmer I will take a taste test and then get it to where it needs to be. I have found that by doing this it adds different levels of flavor and can be more complex. Anyone whose had my gumbo can attest to this.

Also each individual spice goes in by itself. Its incorporated then the next goes in etc etc.

[GreenfieldBison]

One other thing I do differently than most is I dont put all of the spices in at the same time. I try to break it down in to 3rds. After all of the main ingredients have been combined I will let it simmer for 15-20 minutes. I then add my first round of seasoning. Then wait another 15-20 etc etc. After the last round of spices and a simmer I will take a taste test and then get it to where it needs to be. I have found that by doing this it adds different levels of flavor and can be more complex. Anyone whose had my gumbo can attest to this.

Also each individual spice goes in by itself. Its incorporated then the next goes in etc etc.

I think I want to find a way to beg a bowl of your gumbo...


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[23Bison]

With everything that you guys put together for tailgating, someone should put together a Bison Tailgate Cook Book. Sell the damn thing at the bookstore or you know Barns and Noble. But seriously though, it would be a very interesting read. Maybe some of you make a certain dish for who the opponent is or where the game is taking place ie: Kansas City, Texas, the Atlantic North East or maybe West Coast. Shoot play down south and have some good old southern cooking.

[TAILG8R]

My super simple secret that seems to make way more difference than it should is that I constantly coat whatever meat I am cooking in chili powder as I am cooking it. Almost exclusively ground beef for me but as I am browning it and letting it simmer I am constantly coating it in chili powder.

[tony]

My super simple secret that seems to make way more difference than it should is that I constantly coat whatever meat I am cooking in chili powder as I am cooking it. Almost exclusively ground beef for me but as I am browning it and letting it simmer I am constantly coating it in chili powder.

Yeah, I like doing that too - except I've switched to chicken in my chili (I pull it after four hours or so and chili powder the heck out of it.)

Other things: Celery salt, diced-up half a jar of jalapenos, a couple shakes of habenero powder, and if there must be beans - anything but kidney beans (I used frijoles negros and a bit of pinto beans in the current batch.)

[CyPanth]

With everything that you guys put together for tailgating, someone should put together a Bison Tailgate Cook Book. Sell the damn thing at the bookstore or you know Barns and Noble. But seriously though, it would be a very interesting read. Maybe some of you make a certain dish for who the opponent is or where the game is taking place ie: Kansas City, Texas, the Atlantic North East or maybe West Coast. Shoot play down south and have some good old southern cooking.



Odd, but I flipped through this thread and don't see a report on what we actually did in Ames which was pretty awesome.

We served "make your own bison sausage omelets." People broke their own eggs, put all the fixins they wanted in a baggie. Then we put it in another baggie before dropping it in boiling water. It was the one and only time we have ever done this and it was great.

[CyPanth]

http://www.absolutdrinks.com/en/drinks/with/bison-grass-flavored-vodka/


We liked the Tatankas so much that we now serve them at Bison games and at the last game of the season because they are so good served hot on a cold day.

[56BISON73]

I think I want to find a way to beg a bowl of your gumbo...


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You are more than welcome to join us. I will be making gumbo for one of the playoff games.

[56BISON73]

Yeah, I like doing that too - except I've switched to chicken in my chili (I pull it after four hours or so and chili powder the heck out of it.)

Other things: Celery salt, diced-up half a jar of jalapenos, a couple shakes of habenero powder, and if there must be beans - anything but kidney beans (I used frijoles negros and a bit of pinto beans in the current batch.)

Green chilis?

[GreenfieldBison]

Green chilis?

Or how about some Chipotle in Adobo sauce. Throw in a little liquid smoke too assuming the chicken had not been smoked.

[TAILG8R]

Green Chili's, jalapeños and chipotles in adobo all go in mine

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[56BISON73]

Or how about some Chipotle in Adobo sauce. Throw in a little liquid smoke too assuming the chicken had not been smoked.

I use that when I make Pasole.