SummerKitchen.tv
home Blog Menus Buy the DVD About Us take our survey! subscribe
Visit HolidayKitchen.TV
Beverages Sauces Soups Appetizers Side Dishes Main Courses Desserts
Video Recipes
All American Cheese Burger
BBQ Chicken
BBQ Ribs
Beer Can Chicken
Carribean Grilled Shrimp
Cedar Planked Salmon
Cuban Pork and Plantains
Fish Taco
Jamaican Jerk Chicken
Korean Kalbi
Mediterranean Tuna Salad
Pan Fried Whole Trout
Quinoa Tabbouleh-Stuffed Peppers
Red Snapper with Creamy Dijon Sauce
Spiced Lamb Kebabs
Tuscan T-Bone
Whole Grilled Sea Bass

More Videos
How to Grill With Charcoal  
How to Cook and Eat a Lobster  
 

  Bison 3 Ways
Cooking Instructions


To make the Bison Burgers:

1. In a large bowl, combine the ground bison with the worcestershire sauce, pepper sauce, granulated garlic, sea salt, and black pepper.

2. Then, shape the mixture into four, 3/4-inch patties.

3. Lightly brush the outsides of the patties with olive oil to prevent sticking, and season with sea salt, cracked black pepper, and granulated garlic.

4. Cook on a preheated grill pan over medium high heat. The burger will need about five minutes on one side and an additional 4 minutes on the other, or until an internal temperature of 140F has been reached.

To Prepare the Grilled Bison Filet Mignon and Bison NY Strip Steaks:

1. Lightly brush the outsides of the filets and strip steaks with olive oil to prevent sticking, and season with sea salt, cracked black pepper, and granulated garlic.

2. Cook on a preheated grill pan over medium high heat. Grill each about 10 to 14 minutes, turning once for medium rare. Bison requires less time to cook than beef. Less cooking time is important to keep the steaks moist and tender.

For the Grilled Bison Filet Mignon:

1. Combine the balsamic vinegar with the sugar in a hot saucepan.

2. Cook over medium heat until the balsamic mixture has reduced by half, stirring frequently for about 15 minutes.

3. Take the ripe peaches, halve and pit them, and brush with safflower oil. Place on the grill, flesh side down.

4. Cook for 3-5 minutes to char.

5. Drizzle over with the balsamic vinegar reduction and honey and serve with the filets.

For the Bison NY Strip Steak:

1. Thinly slice the red onions. Chop up the apple.

2. Then add extra virgin olive oil to a sauté pan.

3. Add the onions, granulated garlic, sea salt and cracked black pepper.

4. Cook on medium to medium-low heat, stirring occasionally until the onions have reduced to half their amount and become darker.

5. Serve over the strip steaks.

 

 
 

All meat should be seasoned with the following before being put onto the grill:

extra virgin olive oil
granulated garlic
sea salt
cracked black pepper

For the Bison Burgers:

2 lbs ground bison
2 tbsp worcestershire sauce
red pepper sauce, to taste
1/2 tsp granulated garlic
sea salt
cracked black pepper
extra virgin olive oil

For the Bison Filet Mignon:

bison filets
1 peach
3/4 cup of balsamic vinegar
1/4 cup of sugar
safflower oil
honey, to taste

For the Bison NY Strip Steak:

bison ny strip steaks
2 medium red onions, thinly sliced
2 tbsp extra virgin olive oil
1 tsp granulated garlic
1 tsp sea salt
1/2 tsp cracked black pepper
1 green apple, chopped


Chefs Catalogue
home l cookbook l buy the DVD l about us l contact us l subscribe