Recipes

Bison burger southwest style

    • 1 lb. New Frontier Bison Burger
    • 2 table spoons shallots
    • 1 teaspoon garlic
    • 1 table spoon cilantro
    • 1 tablespoon parsley
    • 1 teaspoon jalapeno
    • salt & pepper to taste

1) Mix ingredients into Bison Burger. Place burgers over Medium grill, 4 minutes each side, brush cut side of buns with olive oil and toast over grill.
2) Serve right away with lettuce, tomato, sliced avocado and small amount of mayonnaise.

Classic Bison Burger

    • 2 lbs. New Frontier Bison Burger
    • ½ lb. Colby or mild cheddar
    • 2 teaspoons cornstarch
    • 1 garlic clove, halved
    • 1 cup lager
    • 2 teaspoons Dijon mustard
    • salt and freshly ground pepper

1) In a small bowl, toss the cheese with the cornstarch. Rub the garlic over the inside of a medium saucepan, then add the clove to the pan with the lager and bring to a boil. Add the cheese mixture in large handfuls, stirring until melted, and bring to a boil. Add the mustard, season with salt and pepper and simmer over moderate heat until thickened.
2) In a medium bowl lightly knead the Bison loosely and form patties ¾ inch thick. Season burgers with salt & pepper to tastes.
3) Grill over moderate heat 4 minutes each side
4) Serve with lettuce, tomato and top each burger with a generous portion of the cheese sauce

New Mexican Chile-Bison Burgers with Salsa Verde

    • 2 lbs. New Frontier Bison Burger
    • Olive oil for brushing
    • 4 unpeeled garlic cloves
    • 1 ½ lbs. poblano chiles
    • 2 teaspoons finely chopped cilantro
    • 2 teaspoons fresh lime juice
    • ½ teaspoon ground cumin
    • ½ teaspoon dried oregano, crumbled
    • ¼ cup water
    • Kosher salt & freshly ground pepper
    • 4 ounces sharp white cheddar cheese, shredded (about 1 cup)

1) Over a medium grill take garlic and chiles on a bamboo skewer turn occasionally until blackened. Transfer garlic and chiles into a medium bowl, cover with plastic wrap and let cool. Peel, core and seed the chiles and cut into ¼ inch strips. Peel the garlic cloves.
2) Transfer the garlic and two-thirds chiles to a blender. Add the cilantro, lime juice, cumin, oregano and water and puree until smooth. Season the sauce with salt and pepper and transfer to a small saucepan. Simmer over moderate heat, stirring occasionally, until the sauce is slightly thickened, about five minutes. In a small bowl, combine the remaining roasted chiles with the cheese.
3) Shape Bison into patties ¾ inch thick and season generously with salt and pepper. Grill over medium heat 4 minutes each side. Brush buns with oil and toast over grill on cut sides of buns
4) Set the grilled burgers on the bottom halves of the buns. Top the burgers with the chile-cheese mixture and a generous spoonful of the salsa verde. Cover the green-chile burgers with the buns and serve right away, passing the remaining salsa verde on the side.

Bison Salsa Meat Loaf

    • 1 lb. New Frontier Bison Burger
    • 1 teaspoon olive oil
    • 1 cup finely chopped yellow onion (1 medium-large onion)
    • ½ cup finely chopped carrot
    • ¼ cup finely chopped celery
    • 1 cup old fashioned rolled oats (not quick cooking)
    • ½ cup plus 3 tablespoons nonfat tomato salsa ( as hot as you like)
    • 1 large egg
    • 2 tablespoons minced fresh Italian parsley
    • ¾ teaspoon salt
    • 1 teaspoon freshly ground pepper

1) Preheat oven to 375ºF. Coat 8 ½ x 4 ½ x 2 ¾ inch loaf pan with nonstick cooking spray and set aside.
2) Heat olive oil in medium-size heavy skillet over moderate heat for 1 minute. Add onion, carrots, and celery and stir-fry until limp about five minutes.
3) Transfer skillet mixture to large bowl. Add Bison, rolled oats, ½ cup salsa, and all remaining ingredients. Mix well.
4) Pat mixture into prepared pan and bake uncovered 30 minutes. Spread remaining 3 Tablespoons salsa on top and bake until meatloaf is set and juices run clear ( about 15 minutes longer). A meat thermometer inserted in the middle of loaf should read 180ºF.
5) Remove meat loaf from oven and let stand in upright pan 15 minutes; this firms up the meat loaf and allows the juices to settle.
6) Cut into 6 thick slices and serve.

Quick and Easy Bison Burger Stroganoff

    • 1 lb. New Frontier Bison Burger
    • 1/2 cup finely chopped yellow onion (1 medium onion)
    • 3/4 tsp salt
    • 1 tsp pepper
    • 1 can cream of mushroom soup (lower fat works also)
    • 1 TBL ketchup
    • 1/2 cup sour cream (lower fat works also)
    • 2 cups egg noodles
    • 2 tablespoons minced fresh Italian parsley
    • ¾ teaspoon salt
    • egg noodles
  1. Brown bison burger with chopped onion, salt and pepper.
  2. Add can of mushroom soup and ketchup.
  3. Fold in sour cream.
  4. Serve over boiled egg noodles.

Bison Enchiladas

    • 1 lb. New Frontier Bison Burger
    • 1/2 cup finely chopped yellow onion (1 medium onion)
    • 3/4 tsp salt
    • 1 tsp pepper
    • 1/2 can pitted black olives (split in half)
    • 1 can Enchilada Sauce
    • shredded cheese of your choice – Mexican blend (2 cups)
    • sour cream
    • corn tortillas
  1. Brown bison burger with chopped onion, salt and pepper.
  2. Add split black olives, 1/2 can enchilada sauce and 1/2 shredded cheese
  3. In separate fry pan, heat vegetable oil and fry corn tortillas to soften
  4. Roll meat in corn tortillas and place in a rows.
  5. Top enchiladas with remaining sauce and cheese.
  6. Cover with foil if desired.
  7. Bake in 350ºF oven until cheese is completely melted (approximately 20 minutes)

 


4 Responses to Recipes

  1. Don Rodgers says:

    Hi,

    I was just wondering if the retail meats are available there are your location. We’re not too far away and would love to come and pick some up. If so, what are your hours of operation. Also, do you do tours or anything, or at least see the bison? My kids would love to see the animals as well.

    Thanks in advance,

    Don
    drodge@gmail.com

    • Beverly says:

      Don,

      You are welcome to visit our facility. We do not have set hours, so please be sure to call prior to your visit. Also, we are primarily a wholesaler; however, we can cut to your specifications. And, we don’t always have all retail cuts available. Please give us a few days to have make sure we have a particular item. Feel free to call us at 540-948-7103 or toll-free at 866-66-BISON (866-662-4766).

      Thank you for your interest in New Frontier Bison.

      Beverly Salmon

  2. Allison Kenyon says:

    Heyyy Mrs. Bevvvvv! Maggie and I are doing a project about Bison right now in Spanish, and we came across your website! I think you should put the recipe of the Bison Enchiladas on the website! Love youuuu! :)

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