Tatanka Hills Bison Farm

Eat Simple. Eat American. Eat Bison.

Crock Pot Bison Roast

1 3 lb. Bison Roast 

1 8 oz pkg mushrooms (whole or sliced) 3 Potatoes peeled and cubed 1 head cabbage, quartered 3 Carrots peeled and cut up 2 Onions peeled and quartered 2 cups water 2 Tbsp apple cider vinegar 1 pkg Lipton Onion Soup Mix Place all vegetables except cabbage in a 4 or 6 quart crock pot. Place Roast on top of vegetables. Mix water, vinegar, and soup mix. Pour on top of Roast. Cook on low for 10 to 12 hours or til meat is fork tender. Put cabbage in the last hour to cook. NOTE 1: Place a frozen Roast in crock pot (with vegetable and liquid) and cook on low over night, ready to eat for lunch or dinner the next day! NOTE 2: To thicken juice to make a gravy, remove meat and vegetables and add two tsp corn starch mixed in 1/4 cup cold water to the crock pot. Cook on high til thick.

1 8 oz pkg mushrooms (whole or sliced)

3 Potatoes peeled and cubed

1 head cabbage, quartered

3 Carrots peeled and cut up

2 Onions peeled and quartered

2 cups water

2 Tbsp apple cider vinegar

1 pkg Lipton Onion Soup Mix

Place all vegetables except cabbage in a 4 or 6 quart crock pot. Place Roast on top of vegetables. Mix water, vinegar, and soup mix. Pour on top of Roast. Cook on low for 10 to 12 hours or til meat is fork tender. Put cabbage in the last hour to cook. NOTE 1: Place a frozen Roast in crock pot (with vegetable and liquid) and cook on low over night, ready to eat for lunch or dinner the next day! NOTE 2: To thicken juice to make a gravy, remove meat and vegetables and add two tsp corn starch mixed in 1/4 cup cold water to the crock pot. Cook on high til thick.

1 8 oz pkg mushrooms (whole or sliced) 3 Potatoes peeled and cubed 1 head cabbage, quartered 3 Carrots peeled and cut up 2 Onions peeled and quartered 2 cups water 2 Tbsp apple cider vinegar 1 pkg Lipton Onion Soup Mix Place all vegetables except cabbage in a 4 or 6 quart crock pot. Place Roast on top of vegetables. Mix water, vinegar, and soup mix. Pour on top of Roast. Cook on low for 10 to 12 hours or til meat is fork tender. Put cabbage in the last hour to cook. NOTE 1: Place a frozen Roast in crock pot (with vegetable and liquid) and cook on low over night, ready to eat for lunch or dinner the next day! NOTE 2: To thicken juice to make a gravy, remove meat and vegetables and add two tsp corn starch mixed in 1/4 cup cold water to the crock pot. Cook on high til thick1 8 oz pkg mushrooms (whole or sliced)3 Potatoes peeled and cubed 1 head cabbage, quartered 3 Carrots peeled and cut up 2 Onions peeled and quartered 2 cups water 2 Tbsp apple cider vinegar 1 pkg Lipton Onion Soup Mix Place all vegetables except cabbage in a 4 or 6 quart crock pot. Place Roast on top of vegetables. Mix water, vinegar, and soup mix. Pour on top of Roast. Cook on low for 10 to 12 hours or til meat is fork tender. Put cabbage in the last hour to cook. NOTE 1: Place a frozen Roast in crock pot (with vegetable and liquid) and cook on low over night, ready to eat for lunch or dinner the next day! NOTE 2: To thicken juice to make a gravy, remove meat and vegetables and add two tsp corn starch mixed in 1/4 cup cold water to the crock pot. Cook on high til thick.
Bison Blue Cheese Burger

 

 CHEF: KATHY CARY


1 1/2 lbs. ground bison
2 Tbsp good quality Dijon mustard

1 tsp Worcestershire sauce

Salt and Pepper to taste
2 red onions sliced
balsamic vinegar
exta virgin olive oil
good quality blue cheese or Roquefort

Combine bison, mustard, Worcestershire sauce, salt and pepper and form 6 patties adding approximately 1 tsp of blue cheese into the center of each patty. Grill to order. Garnish with grilled onions drizzled with vinegar and oil. Serve with rosemary roasted potatoes and homemade coleslaw. Serves 6 

 

Seasoned Bison Stew with Tomatoes and Green Olives

 CHEF: CAROL PECK

3 1/2 - 4 lbs. buffalo stew meat (or a shoulder or rump roast cut up in cubes) 2 28 oz. cans plum tomatoes in puree 2 medium onions, chopped 4 sprigs basil leaves 1/4 cup balsamic or red wine vinegar 2 cups large green imported olives 2 cups pure olive oil, separated 2 sprigs fresh rosemary leaves picked and finely chopped 6 sprigs fresh savory or thyme leaves finely chopped 1 Tbsp fresh garlic, chopped 1/2 tsp chili flakes 1 Tbsp course salt 1/2 tsp freshly ground black pepper 1 Tbsp each coriander and fennel seeds, ground in a mortar or spice grinder 1/2 tsp allspice Combine 1 cup olive oil with rosemary, savory or thyme, garlic, chili flakes, salt and pepper in a large bowl. Combine the coriander, fennel and allspice in a saute pan and heat over medium heat until they begin to "bloom" and smell fragrant. Combine with the herbs and oil in the bowl. Add the buffalo cubes, toss to coat, and marinate in the refrigerator for 24 - 48 hours. Pour 3/4 cup of olive oil on a baking sheet with sides, spread out the marinated buffalo and place in 450 degree oven to brown, turning meat once to brown other side. Drain tomatoes, reserving juice, and chopped tomatoes. Heat the remaining 1/4 olive oil in a 4 quart pot over high heat. Add onions, cook 2-3 minutes to soften. Add basil and vinegar, cook 1 minute more. Add tomatoes with liquid. Stir in buffalo, bring the mixture to a boil then reduce heat and simmer for 30 minutes. Add the olives and continue to cook for approximately 25-30 more minutes. Halfway through the cooking process taste the stew and add optional honey if the tomatoes are very acidic. Serve with orzo pasta, rice or potatoes. Serves 8-10

 3 1/2 - 4 lbs. buffalo stew meat (or a shoulder or rump roast cut up in cubes)

2 28 oz. cans plum tomatoes in puree

2 medium onions, chopped

4 sprigs basil leaves

1/4 cup balsamic or red wine vinegar

2 cups large green imported olives

2 cups pure olive oil, separated

2 sprigs fresh rosemary leaves picked and finely chopped

6 sprigs fresh savory or thyme leaves finely chopped

1 Tbsp fresh garlic, chopped

1/2 tsp chili flakes

1 Tbsp course salt

1/2 tsp freshly ground black pepper

1 Tbsp each coriander and fennel seeds, ground in a mortar or spice grinder

1/2 tsp allspice

Combine 1 cup olive oil with rosemary, savory or thyme, garlic, chili flakes, salt and pepper in a large bowl. Combine the coriander, fennel and allspice in a saute pan and heat over medium heat until they begin to "bloom" and smell fragrant. Combine with the herbs and oil in the bowl. Add the buffalo cubes, toss to coat, and marinate in the refrigerator for 24 - 48 hours. Pour 3/4 cup of olive oil on a baking sheet with sides, spread out the marinated buffalo and place in 450 degree oven to brown, turning meat once to brown other side. Drain tomatoes, reserving juice, and chopped tomatoes. Heat the remaining 1/4 olive oil in a 4 quart pot over high heat. Add onions, cook 2-3 minutes to soften. Add basil and vinegar, cook 1 minute more. Add tomatoes with liquid. Stir in buffalo, bring the mixture to a boil then reduce heat and simmer for 30 minutes. Add the olives and continue to cook for approximately 25-30 more minutes. Halfway through the cooking process taste the stew and add optional honey if the tomatoes are very acidic. Serve with orzo pasta, rice or potatoes. Serves 8-10

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