Bison Eye of Round Roast
1 packet Lipton Dry Onion Soup Mix
4 cloves Fresh Garlic, sliced
Water

Place 1 or more Eye of Round roasts in crock pot.  Cover roast with water.  Add 1 packet Lipton Dry Onion Soup Mix and sliced garlic.  Cook on low for several hours or overnight.  Remove roast from crock pot and slice.  Broth can then be made into gravy.

2 ½ lbs Bison Knuckle Bones                           
1 onion halved, skin left on
2 carrots chopped medium                               
2 celery stalks chopped medium, with leaves     
2 cloves garlic, skin left on
Assortment of fresh herbs
Generous pinch of whole black peppercorns                  
1 Tbsp apple cider vinegar
1 tsp salt                                                          
8 cups water
 
Place bones in 6 quart Instant Pot or Pressure Cooker, filling it about half full with bones.  Add all ingredients.  Fill Instant Pot with water to 1-inch below the MAX fill line.  Lock the lid with sealing ring in place & set steam release knob to the “sealing” position.  Press “manual” button and set Instant Pot on high pressure for 120 minutes.  At the end of the 2 hours, allow the pressure to release naturally.  Strain the broth through cheesecloth or a strainer and cool.  Remove gelatinized fat with a spoon and discard.  Freeze in ice cube trays for approx. 1/3 cup portions.  Use broth instead of water when cooking rice or pasta.  Cook your vegetables in it.  Use it as a base for soups.  Add to mashed potatoes to keep them moist.

3 ½ lbs Bison Knuckle Bones                           
1 onion halved, skin left on
2 carrots chopped medium                               
2 celery stalks chopped medium, with leaves
2 cloves garlic, skin left on
Assortment of fresh herbs
Generous pinch of whole black peppercorns                  
2 Tbsp apple cider vinegar
1 tsp salt                                                          
Water
 
Place bones in Crock Pot, filling it about 3/4 full with bones.  Add in the vegetables, herbs, apple cider vinegar, peppercorns and salt.  Fill the Crock Pot with water.  Cook on low for 18-72 hours.  Strain the broth through cheesecloth or a strainer and cool.  Remove gelatinized fat with a spoon and discard.  Freeze in ice cube trays for approx. 1/3 cup portions.  Use broth instead of water when cooking rice or pasta.  Cook your vegetables in it.  Use it as a base for soups.  Add to mashed potatoes to keep them moist.

2 lbs Bison stew meat, cut into bite-size pieces
2 celery ribs, sliced
2 cups carrots, sliced
1 medium onion, finely chopped
4-5 small red potatoes, cut into bite-size pieces
1 tsp salt                                    
1 tsp pepper
2-3 cloves of garlic, minced     
1 Tbsp dried parsley
1 tsp oregano
2 Tbsp Worcestershire sauce
32 oz beef broth
6 oz can tomato paste
¼ cup flour
¼ cup water
1 cup frozen peas
1 cup frozen corn
 
Combine Bison, celery, carrots, onion, potatoes, salt, pepper, garlic, parsley, oregano, Worcestershire sauce, beef broth & tomato paste in the crock pot.  Cook on LOW for 10 hours or on HIGH for 6-7 hours.  About 30 minutes before serving, mix flour & water together & pour into the crockpot.  Mix until well combined.  Next add in frozen peas & corn.  Continue cooking covered for 30 minutes.

1 lb. Bison Chipped Steak
1 Green Pepper
1 Large Sweet Onion
8 oz. Sliced Mushrooms

Thaw chipped steak.  Sauté sliced peppers, onions and mushrooms in olive oil.  When onions are transparent reduce heat and add entire package of chipped steak.  Use 2 forks to separate slices and toss with sautéed vegetables until there is no pink left in chipped steak (approx. 3-5 minutes).   Do not overcook.  Salt and pepper to taste. Fork it into hoagie rolls and add cheese.

1 lb. Ground Bison
1/3 cup barley
1 qt. stewed tomatoes
6 cups water
6 bouillon cubes
1 ½ cups chopped celery
1 ½ cups chopped carrots
1 cup chopped onions
2 lbs. potatoes, cubed
1 ¼ lbs mixed vegetables
1 tsp. pepper

In a large pot, brown burger.  Add the barley, tomatoes, water and bouillon cubes.  Bring to a boil; reduce heat and simmer for 30 minutes.  Add remaining vegetables and simmer for 1 ½ hours or until vegetables are tender.

6-8 bison shanks each tied securely with kitchen string to keep meat attached to bone
3 tbls. Olive oil
3 tbls. Butter
1 ½ lbs Onions diced
2 celery ribs diced
2 Carrots peeled & shredded
¾ cup water
1 lb. white mushrooms sliced
¾ tsp. dried thyme, crumbled
½ cup dry white wine
1 tbls. Fresh lemon juice
2 tbls. Balsamic vinegar

In deep skillet, sauté onion, celery and carrots in 1 tbls. olive oil and 1 tbls. butter until onions are transparent.  Arrange shanks in one layer on onion mixture and add the water.  Cover tightly and simmer on low heat for 3 hours. Heat remaining 2 tbls of olive oil and butter over medium heat and sauté sliced mushrooms and thyme.  Add mushrooms, wine, vinegar and lemon juice to shanks.  Salt & pepper to taste.  Simmer 20 more minutes. 

Meatballs:
1 lb. Bison ground meat
1 egg
½ cup milk
½ cup bread crumbs
1 tbsp. grated onion (or 1 tsp. onion salt)
¾ tsp. salt
¼ tsp. pepper
1 tsp. cornstarch
dash allspice

In medium bowl combine all ingredients except gravy.  Mix until well blended.  Form into 24 meatballs about the size of a large walnut.  Spray a jelly roll pan with non-stick cooking spray.  Place meatballs on pan.  Roast in preheated 400˚F oven for 10 minutes. 

Gravy:
3 cups water
3 tbsp. flour
3 bouillon cubes

Combine water, bouillon and flour in a small saucepan.  Bring to a boil over medium heat and cook until thickened.

1 Bison London Broil
½ Bottle Italian or Red Wine & Vinegar Dressing
1 One-gallon zip lock bag

Place London Broil and dressing in zip lock bag and marinate overnight.  Grill on medium heat 10-20 minutes each side (depending on size of London Broil).  Rest meat before slicing at least 5 minutes to allow juices to settle and to make the meat more flavorful.  Slice thin on a diagonal angle across the grain of the meat.  Serve.

1 Bison Bottom Round Roast (2-3 lbs.)
½ cup Water
1 bottle Barbecue Sauce
½ cup Maple Syrup

If frozen, thaw the round roast.  In crock pot, simmer roast on low heat in water and barbecue sauce for 4-5 hours or until it can be easily shredded with a fork.  With 2 forks, pull apart the roast into shreds.  Add the shredded meat back to the barbecue sauce and add the maple syrup.  Simmer for 1 additional hour.

2 8-ounce bison sirloin steaks, 1 in. thick
1 tablespoon onion powder
1 teaspoon garlic powder
1 ½ teaspoons coffee, finely ground
¾ teaspoon Kosher salt
½ teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon smoked paprika

In a small bowl, combine onion powder, garlic powder, ground coffee, salt, black pepper, cayenne pepper, and smoked paprika.  Rub the mixture into the meat coating both sides.  With the grill on medium or medium low, place the steaks on the grill and cook 4 minutes.  Turn them over and cook 3-4 minutes more until meat is medium rare and a meat thermometer inserted into the center of the meat registers 140-145 degrees.  Cooking time depends on thickness of steaks and temperature of grill.  Do not overcook bison, as it will become tough.

7-8 lbs. uncured smoked ham (bone-in or boneless)
1  cup dark brown sugar
½ cup pure maple syrup
2 cups pineapple juice
1 20 oz. can of pineapple slices

Use a 6-7 quart slow cooker.  Place ham into the slow cooker, flat side down.  Rub brown sugar on all sides.  Pour on maple syrup and pineapple juice.  Place pineapple slices on top of ham.  Cover and cook on low for 4 – 5 hours.  An hour before serving, baste ham with the collected juices from the bottom of the slow cooker.  When cooking is done, remove carefully and let it rest on a cutting board for 10 minutes before carving.