High Country Bison

BISON MEATBALL SOUP

2 Tablespoons olive oil
2 cups chopped leeks, white part only
2-15 ounce cans cannellini beans
1-28 ounce can whole peeled tomatoes with juice
4 cups bison broth
2 cups chopped kale
Sprigs of fresh thyme
1 recipe bison meatballs
Parmesan cheese, freshly grated
Gremolata (see bone marrow recipe)

In a large saucepan, heat olive oil over medium-high heat. Add chopped leeks and cook for 5 minutes. Add the beans, tomatoes, thyme and broth turning heat down to simmer. Carefully lower the meatballs into the simmering soup. Add kale and simmer until meatballs are cooked through and the kale is tender, about 10 minutes. Season the soup to taste with salt and pepper. Ladle the soup into bowls and serve with a spoonful of gremolata and a sprinkle of parmesan cheese.

BISON BONE BROTH

4 lbs. bison bones including marrow, knuckle and oxtail
3 unpeeled carrots cut into 2-inch pieces
2 onions, quartered
2 stalks celery (with leaves), cut into 2-inch pieces
1 head of garlic, halved crosswise
2 bay leaves
2 Tablespoons peppercorns
Handful of fresh parsley with stems
Handful of fresh thyme with stems
¼ cup apple cider vinegar
Salt and pepper

Preheat oven to 400 degrees. Place bones on a sheet pan and generously sprinkle with salt and ground pepper. Roast in oven for 20 minutes. Turn bones and continue to roast for another 20 minutes until dark and rich in color. Place roasted bones in crockpot or stockpot with vegetables and spices. Cover with water and add the cider vinegar.

Cover the pot and bring to a gentle boil. Reduce heat to a soft simmer and cook for at least 12 hours and up to 48 hours. (I cook my broth for 24 hours in slow cooker) The longer you simmer it, the richer the broth will be. Check water level periodically making sure bones and vegetables are covered adding water if necessary.

Remove pot from heat and let cool. Strain broth and discard bones and vegetables. Make sure you have removed all marrow from the bones and add to broth. Once broth is cooled, refrigerate overnight. Since bison has little fat, I keep the solidified fat from the top of the chilled broth for added flavor. Broth will keep for 5 days in refrigerator and up to 6 months in freezer.

ROASTED MARROW BONES WITH SHALLOT BUTTER AND GREMOLATA

Bison marrow bones, whole or split lengthwise
Salt and pepper
Hard crusted bread
Shallot Butter
Gremolata
Sliced lemon for garnish

Preheat oven to 450 degrees. Place marrow bones on foil-lined baking sheet. Roast bones for about 15 minutes or until the marrow is soft and pulling away from the bone. Arrange bones on serving platter and drizzle with Shallot Butter and Gremolata. To serve, scoop out marrow with a marrow spoon (yes I have one) or knife. Spread marrow on bread and season with salt and pepper. I prefer untoasted bread to sop up the juices, but toasted is fine too.

For Shallot Butter and Gremolata: Melt 3 tablespoons of butter over medium high heat. Add 2 Tablespoons shallots, finely chopped to melted butter. Cook for 2 minutes. Add 3 minced garlic cloves. Cook for an additional minute. Combine shallot/garlic mixture into gremolata (½ cup flat-leaf parsley finely chopped, zest of 1 orange, zest of 2 lemons.)

CHILE RUBBED BISON STEAK

1 ½ ounces quajillo dried chiles, toasted
1/2 ounce arbol pepper, toasted
1 ½ teaspoon cumin, toasted
1/2 cup garlic
1 onion
1 cup oil
1/2 cup vinegar
1 Tablespoon salt

Bison Steak – New York Strip, Rib Eye, Flank, Skirt or Sirloin

Put all ingredients in a blender and puree. Rub mixture on steak and marinate for 8 hours or overnight. Let steak sit out at room temperature 30 minutes before cooking. Grill steak flipping once to preferred doneness. Let steak rest 10 minutes. Thinly slice steak against the grain. Top with radish scallion salad.

Note: Leftover marinade will keep in refrigerator. Mix with yogurt for a spicy dip.

CHILE RUBBED BISON BRISKET

Make the above marinade and rub on bison brisket. Wrap brisket in oven proof saran wrap and then wrap tightly in foil. Bake for 30 minutes in 325 degree oven. Turn down oven to 220 degrees and continue to bake until tender. Approximately 8 to 12 hours. Let meat rest for 30 minutes before slicing. Top with radish scallion salad.

Note: brisket can sit in refrigerator overnight. Bring to room temperature before cooking.

RADISH SCALLION SALAD

1 bunch of radishes, halved and thinly sliced
3 or more scallions, halved and thinly sliced
Chopped cilantro or parsley
Olive oil
1 lime, freshly squeezed

Mix radishes, scallions and cilantro or parsley in bowl. Drizzle in olive oil and fresh lime juice until moistened. Season the salad with salt and pepper.

Founder's award given to us by the Western Bison Association for excellence in the bison industry!