Recipes

Tomahawk Steaks

8 rib eye steaks

4 tablespoons olive oil

2 tablespoons granulated garlic

2 tablespoons Cajun seasoning

2 tablespoons cracked black pepper

2 tablespoons kosher salt

On a large sheet pan arrange steaks and rub with olive oil. Mix dry ingredients and season steaks on both sides. Blacken in a cast iron skillet or grill on a wood fired grill until desired temperature is reached.

Barbeque Butter

1-pound whole butter, whipped

1 tablespoon garlic cloves, minced

1-tablespoon shallot, minced

1-tablespoon parsley leaves chopped

2 tablespoons Louisiana hot sauce

2 tablespoons Worcestershire sauce

1 lemon juiced

1 tablespoon Cajun seasoning

1 tablespoon cracked black pepper

1-tablespoon kosher salt

In a mixer whip butter until smooth and fluffy. Whip in garlic, shallots, and parsley. Slowly add Louisiana hot sauce, Worcestershire sauce and lemon juice. Season with Cajun seasoning, cracked pepper and salt. Refrigerate. Serve butter melting on steaks or chops.

Grilled Bison & Roasted Vegetable Skewers

1 pound ground lean bison

¼ cup crumbled crackers

¼ cup chopped cilantro

1 egg white, beaten

3 ounces crumbled feta cheese

3 tablespoons chopped Kalamata or black olives

3/4 teaspoon salt

½ teaspoon ground cinnamon

½ teaspoon ground black pepper

2 cloves garlic

16 2-inch squares bell peppers

12 wooden skewers, soaked in water

Assorted vegetables, basted with flavored olive oil (enough for 8 skewers)

In a bowl, combine bison, cracker crumbs, cilantro, egg white, feta cheese, olives, salt, cinnamon, black pepper and garlic. Mix until well blended. Shape into 8 large meatballs.

To prepare a skewer: alternate 4 bell pepper squares and 2 meatballs per skewer. Grill over moderate coals. Barbecue bison and vegetable skewers for 5 minutes. Turn, baste bison skewers with spicy barbecue sauce and grill 4-5 minutes longer or until done. Baste vegetable skewers with flavored oil and grill 5-7 minutes longer or until tender.

Spicy Orange Barbecue Sauce:

¼ cup orange marmalade

1 Tablespoon chili powder

1 teaspoon dry mustard

1 teaspoon vinegar

In small bowl, mix all ingredients. Use as basting sauce.

Cilantro Lime Buffalo soft Taco

2-3 buffalo New York strip steaks, 1” thick (1 – 1 ½ pounds)

12 corn tortillas

Marinade:

Juice of three limes

2 teaspoons salt

1 teaspoon pepper

1 ½ cups of chopped cilantro

2 Tablespoons chopped onion

Pico De Gallo:

Juice of one lime

2 teaspoons salt

1 teaspoon pepper

½ cup cilantro

½ onion

3 medium tomatoes

2 jalapeno peppers

Put all ingredients in food processor and pulse-chop for chucky.

Taco fixin’s:

3 cups chopped lettuce

4 cups shredded Monterey Jack cheese

1 lime sliced into wedges

Marinate buffalo for at least one hour or in refrigerator overnight in glass container or zip lock bag. Place buffalo steak on a medium grill (spray grill with non-stick spray first) for 4-6 minutes per side, turning only once. Let steak rest for a few minutes before carving into thin strips (about 1/8”). Fill tortillas with sliced meat, lettuce, tomato, and shredded cheese to your taste. Squeeze the lime juice from the wedges on your tacos, top them off with pico de gallo and dig in! Serve with chips, beans and/or Spanish rice.

Recipes listed are courtesy of the National Bison Association, www.bisoncentral.com