13 recipes for "bison"
Bison Meatloaf

Bison Meatloaf

May 13, 2009

My bison meatloaf is prepared with locally farmed, grass-fed bison meat. It doesn't get healthier or more Canadian than local bison! I serve it with roasted new potatoes and seasonal veggies. Enjoy!

Bison Burgers

Bison Burgers

Jul 14, 2005

Butchers at farmer's markets and specialty stores are great sources for homegrown bison. Try these burgers with grainy mustard and whole wheat buns.

Bison Meatballs With Cider Mustard Sauce

Bison Meatballs With Cider Mustard Sauce

Dec 1, 2014

Bits of savoury bacon make lean bison meatballs extra indulgent. We use boxed beef stock instead of broth for a more concentrated, meaty flavour. If you like, substitute lean ground beef for the bison. To keep the meatballs warm throughout the party, place them in a small slow cooker set on low heat.

Stout-Braised Bison Short Ribs

Stout-Braised Bison Short Ribs

Oct 12, 2011

Chef Shelley Robinson, owner of Baker Creek Bistro in Lake Louise, shared this hearty dish made with bison, an Alberta specialty. She serves the ribs with horseradish mashed potatoes and crispy parsnips. If you can get it, Alberta-made Grizzly Paw Rutting Elk Red is a terrific ale to use in this recipe.

Curried Bison Stew with Sleeman's Beer

Curried Bison Stew with Sleeman's Beer

May 13, 2009

Serve 3/4 cups rice and ladle stew on top making sure each serving has equal portions of carrots and bison, sprinkle with ~ 1 teaspoon of cilantro. Serve immediately. NOTE: When I cook this dish, a salad is served before the main course and the side dish for the main course is steamed broccoli. Dessert is Chocolate cake with mixed fruit and French vanilla ice cream.

Canadian Bison Burgers with Spicy Yukon Gold Oven Fries and Caesar salad

Canadian Bison Burgers with Spicy Yukon Gold Oven Fries and Caesar salad

May 12, 2009

This is an elegant, health-wise version of a Canadian favourite that shows you don't have to sacrifice big taste for health. Bison is a red meat alternative that is becoming increasingly popular due to it's lower fat content and because it is naturally raised, hormone-free, nutrient-dense and tastes wonderfully flavourful. Alberta raises some of the best bison on earth, providing Canadians with a local source of this amazing food. Last year, I made a commitment to myself to live healthier and lose weight. So far, I have lost nearly 80 lbs, and attribute much of my success to being creative and finding healthy alternatives to higher-calorie favourites. In many cases, like with these bison burgers and oven fries, I find that the healthy version tastes even better than the original! I use Yukon Gold potatoes as they give the best result for oven fries, but they are also an inherently Canadian ingredient, being "invented" at the University of Guelph and produced locally all over Canada, including a farm not 5km from my residence here in BC. I love being able to buy local produce, and am often inspired by our delicious, full-flavoured local produce.The salad that accompanies this meal is a low-fat version of the traditional Caesar that is a fraction of the calories and offers a fresh, clean taste.


This entire meal is 598 calories, 20g fat, 43g protein, 71g carbs. Compare this to a conservative estimate of a typical restaurant-style 1/4 lb cheeseburger, fries with herbed mayo, and ceasar salad at 1200 calories and 77g of fat, and you can see that it's a pretty amazing reduction! As well, this meal tastes fresher, more flavourful and delicious than any from a restaurant...it's a win win!

Whole Wheat Rolls with Sunflower Seeds

Whole Wheat Rolls with Sunflower Seeds

Jul 14, 2005

What better way to show off the province's top-quality hard wheat than in rollsĀ — either large for the Bison Burgers or more petite for dinner rolls.

Roast Bison or Venison with Red Wine and Onion Jus

Roast Bison or Venison with Red Wine and Onion Jus

Nov 5, 2007

Game meat is always leaner than domestic meat, so special care must be taken when roasting to prevent it from drying out. Larding it with bacon or pork fat is a traditional method, and it's important to never cook it past medium.

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