This ground bison chili is a delicious blend of the wild game chili recipes I’ve shared over the years, with a few pantry-inspired twists. This time, I added white hominy and white sweet potatoes — and I’ve officially fallen in love with cooking with white sweet potatoes. They have a firmer, drier texture than traditional orange varieties, which means they hold their shape beautifully and won’t turn soft or mushy during a long simmer. If you prefer a more traditional chili, you can easily swap in beans for the sweet potatoes, the hominy, or even use a combination of both to make it your own.

This recipe serves six generously, with enough leftovers to enjoy the next day — and if you’re like me, you might even think it tastes better then.

Cooking Wild Game the Way We Love It

Every recipe I share comes straight from my kitchen to yours. This is how I cook for my family here in Nevada — hearty, flavorful wild game meals built on simple ingredients and bold seasoning. I love sharing the dishes we gather around, and I hope they inspire you to bring your own family’s flavors and traditions to the table.

Why Ground Bison and Wild Game Are a Healthier Choice

When it comes to lean protein, ground bison and other wild game are a healthy upgrade over traditional ground beef. They’re naturally lower in fat and calories, higher in protein, and packed with iron, zinc, and other essential nutrients. Wild game also tends to be grass-fed or free-range, which means fewer additives and a cleaner, more natural flavor. Choosing bison or elk for your chili not only gives you a richer, bolder taste but also a heartier, nutrient-packed meal that’s better for you and your family — without sacrificing any of the comfort and satisfaction of a classic chili.

Love This Bison Chili? Try My Hearty Ground Elk Chili Too

If you’ve tried my hearty ground elk chili recipe, you’ll notice some similarities here. That elk version also leans into bold spices, slow-simmered depth, and hearty add-ins that make it a true comfort-food meal. Both recipes are built around rich wild game flavor, pantry staples, and simple techniques that let the meat shine. If you love one, chances are you’ll want to make the other next.

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Ground Bison Chili Recipe

This robust ground bison chili is a flavorful wild game twist on a classic comfort food. Packed with bold spices, white hominy, and white sweet potatoes, it’s hearty, satisfying, and perfect for feeding the whole family.

Course Main Course

Cuisine American

Keyword bison chili, ground bison chili recipe

Prep Time 20 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Servings 6

Ingredients

• 3 lbs ground bison
• 4 tbsp canola oil, divided
• 2 yellow onions, chopped
• 2-3 cloves garlic, minced
• 3 (14.5-ounce) cans petite diced tomatoes
• 3 cups beef broth
• 1 cup dry red wine (optional)
• 1 (30-ounce) can white hominy, washed and drained
• 2 cups white sweet potatoes, peeled and cubed
• 2 tbsp ground cumin
• 1 tbsp garlic powder
• 1 tbsp chili powder
• 1 tbsp ancho chili powder
• 1 tsp Mexican oregano
• 1 tsp ground coriander
• 1 tsp kosher salt

Instructions

• Heat a large stockpot over medium heat. Add 1 tablespoon of oil and the ground bison, cooking until browned. Remove the bison from the pot and set aside.
• Add the remaining tablespoon of oil to the pot along with the onions and garlic. Cook for about 10 minutes, or until the onions have softened.
• Stir in the diced tomatoes, beef broth, and red wine. Return the browned bison to the pot and add all of the seasonings. Bring the chili to a gentle boil, then reduce the heat to low. Cover and simmer for 1 hour.
• Add the hominy and cubed white sweet potatoes. Continue cooking until the sweet potatoes are tender but still hold their shape.
• Garnish with sharp cheddar cheese, sliced jalapeños, chopped green onions, and a dollop of sour cream. Serve with crusty sourdough or warm cornbread.

Slow Cooker Option

• After browning the bison and softening the onions and garlic, transfer everything to a slow cooker. Add the remaining ingredients, stir well, and cook on low for 4-6 hours.
• And one more thing — chili almost always tastes better the next day. If you have the time, make it ahead, let the flavors develop overnight, and simply reheat before serving.

Notes

• Substitute ingredients: Swap sweet potatoes or hominy for beans if you prefer a more traditional chili. Kidney, pinto, or black beans all work beautifully.
• Flavor development: Chili tastes even better the next day — make ahead and reheat for maximum depth.
• Browning the meat: Don’t rush browning the bison; it adds rich flavor and texture.
• Customize your heat: Adjust chili powders or add fresh chilies to suit your family’s spice preferences.
• Slow cooker option: After browning the bison and softening the onions, transfer everything to a slow cooker and cook on low for 6–8 hours.

More Wild Game Flavor: Explore My Bison Recipes

If you love this robust ground bison chili, you’ll definitely want to try some of my other bison recipes. From hearty bison meatloaf and savory bison shepherd’s pie to quick weeknight bison tacos, each dish showcases the bold, natural flavors of this lean, nutrient-packed meat. My recipes are designed to be approachable, adaptable, and full of the flavors my family loves — perfect for inspiring your own wild game cooking adventures.

Whether you choose to serve up Bison Tri-Tip or an Elk Tri-Tip for dinner, my bell pepper chimichurri recipe is the perfect condiment for both grilled meats. It’s made with simple everyday ingredients including finely chopped red bell pepper, flat leaf parsley, minced garlic, olive oil, hints of fresh lemon and a pinch of salt.

A delicious combination of fresh and flavorful ingredients that go well with grilled meat.

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Bison Elk Tri-Tip

Whether you choose to serve up Bison Tri-Tip or an Elk Tri-Tip for dinner, my bell pepper chimichurri recipe is the perfect condiment for both grilled meats.

Course Main Course

Cuisine American

Keyword bison tri-tip, elk tri-tip

Prep Time 1 hour hour

Cook Time 40 minutes minutes

Servings 6

Ingredients

• 2 lb Bison Tri-tip or Elk Tri-tip
• 2 tbsp granulated garlic
• 1 tbsp rosemary, finely chopped
• 1 tbsp cracked black pepper
• 1 tsp kosher salt
• 2 tbsp extra virgin olive oil

Bell Pepper Chimichurri

• 1/3 cup red bell pepper, finely chopped
• 1/3 cup flat leaf parsley, finely chopped
• 1/2 cup extra virgin olive oil
• 2 cloves garlic, minced
• 1 tsp lemon juice
• 1/4 tsp lemon zest
• 1/4 tsp red pepper flakes
• pinch of salt

Instructions

• In a bowl combine the granulated garlic, chopped rosemary, black pepper and salt. Brush the Tri-Tip with olive oil and rub the seasoning mix over the meat. Cover in plastic wrap and marinate in the refrigerator for an hour or overnight. Remove the meat from the refrigerator 30 minutes prior to cooking.
• In a bowl combine all chimichurri ingredients. Cover and refrigerate for an hour. Return to room temperature before serving. 
• Preheat an outdoor grill to medium-high heat.  
• Set the Tri-Tip on the grill grates and close the lid cooking for 15 minutes. Turn the meat and continue to grill for an additional 15 minutes. Remove the Tri-Tip and set on a cutting board covering partially with foil. Let rest for 10 minutes to let the juices settle.
• Thinly slice the Bison Tri-Tip and serve the bell pepper chimichurri over the meat.

This meat loaf is a delicious dinner idea that combines two classic meals into one flavor packed loaf of meat. I used ground bison for this recipe, but ground elk or venison would work just as well. The meatloaf is loaded with shredded cheese as well as a few seasonings to enhance the flavor.

The real kicker is the red enchilada sauce. It’s one of the easiest sauces to prepare using simple everyday ingredients from your pantry. I like to make the sauce slightly thick so that when you layer it over the meat loaf while baking it creates a rich and thick glaze topping.

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A Supreme Enchilada Meatloaf

Have you ever thought to dish up your Classic Meatloaf enchilada style? This meat loaf is a delicious dinner idea that combines two classic meals into one flavor packed loaf of meat.

Course Main Course

Cuisine American

Keyword bison, bisonmeatloaf, bisonrecipes

Prep Time 15 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Servings 6

Ingredients

• 2 lbs ground bison (elk, venison or other ground game meat)
• 3/4 cup shredded mild cheddar cheese
• 1/2 cup plain breadcrumbs
• 1 egg
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp kosher salt

Red Enchilada Sauce

• 2 tbsp vegetable oil
• 3 tbsp flour
• 2 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp mexican oregano
• 1/2 tsp granulated garlic powder
• 1/2 tsp sea salt
• 2 cups vegetable (or) chicken broth

Instructions

• Heat a sauce pan over medium heat and add the oil. Whisk in the flour and all seasoning ingredients creating a paste like base. Carefully pour in broth whisking the sauce until smooth. Reduce heat to low and simmer for 10-15 minutes until slightly thickened. Remove from heat. (Note: you can make this sauce a day ahead and simply refrigerate overnight.)
• In a large bowl, combine the ground bison with the shredded cheese, breadcrumbs, egg, cumin, chili powder and salt. Shape the mixture into a rectangular loaf pan or sheet pan. Spread 1/2 a cup of the enchilada sauce over the top of the meatloaf and reserve the remaining sauce for basting while baking.
• Preheat the Traeger Grill or Oven to 375 degrees. Bake for 60 minutes until the internal temperature reaches 150/160 degrees. Baste the meat loaf with the enchilada sauce every 15 minutes while baking.
• Serve the Enchilada Meatloaf with fried corn chips and a side salad. Drizzle any additional enchilada sauce over each slice of meat.

Makes 4 dozen

Adobo Sauce

• 5-6 dried ancho chiles (3oz usually sold at grocery stores)
• 6-8 garlic cloves unpeeled
• 1 ½ cups beef broth
• 4 cups orange juice
• 2 tablespoons honey
• 2 tablespoons cider vinegar
• 2 tablespoons Mexican oregano
• 1 tablespoon cumin
• 1 tablespoon paprika
• 1 teaspoon kosher salt
• ½ teaspoon ground cloves
• 2 bay leaves
• 1 cinnamon stick

Bison Shanks

• 8 bison shanks, cut to about 3 inch thick
• Kosher salt and freshly ground pepper
• 2 tablespoons canola oil

Tamales

• 4 cups Masa Harina de Maiz
• 4 cups water
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 1/2 cups lard
• Corn Husks

Directions

1. Using a knife, remove the seeds, stems and any veins on the ancho chiles. Heat a 10-12 inch cast iron skillet over medium heat and roast unpeeled garlic until soft and slightly browned about 5-7 minutes. Remove and set aside. Add the chiles to the skillet to soften turning after 1 minute. Peel the garlic cloves and add to the skillet. Add remaining Adobo ingredients and stir together. Bring to a boil and then reduce heat to low. Cover and continue to cook for 20 minutes. Remove from heat and let cool. When cooled, remove bay leaves and cinnamon stick and puree in a blender or food processor until the Adobo sauce is smooth.
2. Season both sides of bison shanks with kosher salt and pepper and let rest for 15 minutes.
3. Preheat oven to 325 degrees.
4. Heat cast iron skillet or heavy stock pot over medium-high heat and add canola oil. Working in batches, braise both sides of the bison shanks until golden brown. Place shanks in a large baking dish. Pour Adobo sauce over the Bison shanks. Cover dish with tinfoil and bake for 2.5-3 hours being sure to turn shanks every hour.
5. When the meat falls off of the bone, remove shanks from oven and let cool. Once cooled, remove all meat and marrow from the shank and roughly chop on a large cutting board. Place chopped meat back into baking dish and stir any remaining sauce over meat.
6. Soak corn husks in water for 30 minutes. Remove and drain.
7. In a large bowl mix the masa, baking powder and salt together. Add water and mix with thoroughly with your hands. In a small pan over low heat slowly melt the lard so that it’s easier to work with. Pour slightly cooled lard into the masa and mix with your hands until smooth and slightly sticky.
8. Spread masa thin and evenly over each corn husk and spoon Bison adobo filling in the center. Close the corn husk inward towards the center and fold the end up and over. Secure with kitchen twine.
9. Put a couple of inches of water in a tall pot, place a steamer insert or pasta colander inside and then place tamales standing up. Cover and steam for 45 minutes to 1 hour.

Garnish and serve with sliced radish, cilantro, green onion, sour cream and avocado!

The filling is a combination of ground bison and minced elk meat, but don’t let that deter you from trying this recipe if you don’t have those ingredients. You can easily substitute any ground game or minced game for this recipe; elk, venison, antelope, bighorn sheep etc. The key is that you want at least 1 1/2 pounds of meat. It’s the combination of the vegetables, meat and gravy that make this dish superb. And since we’re talking about substitutes, I prefer to use a low carb whipped cauliflower topping to complete this dish instead of a starchy mashed potato.

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Wild Game Cottage Pie

With winter upon us, there is a warm welcoming feeling of the aroma of a cottage pie, straight from the oven to the dinner plate. Nostalgic, simple and sentimental.

Prep Time 15 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Servings 4

Ingredients

• 1 lb ground bison
• 1/2 lb elk steak, minced / thinly sliced
• 2 tbsp unsalted butter
• 3 tbsp olive oil, extra virgin
• 8 oz mushrooms, sliced
• 1 white onion, finely chopped
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• 1 cup zucchini, finely chopped
• 2 tbsp flour
• 2 tbsp tomato paste
• 1 1/2 cups beef broth
• 1 cup red wine, cabernet or merlot
• 1 tsp sea salt
• 1 tsp granulated garlic powder
• 1 bay leaf

Cauliflower Topping

• 1 head cauliflower, trimmed, florets coarsley chopped
• 4 tbsp unsalted butter
• 1 tsp sea salt
• 1/2 cup parmesan cheese, grated
• 1 tsp dried parsley
• 2 green onions, finely chopped

Instructions

• Heat a skillet over medium heat and add 1 tablespoon of olive oil. Carefully add the cubed meat to the skillet frying until lightly browned on the edges. Add the ground game and continue cooking until done. Remove from heat.
• Heat a large saucepan over medium heat and add butter and 2 tablespoons of olive oil. Toss in the mushrooms, onions, shallots, zucchini and garlic cooking until the onions soften about 15 minutes.
• Sprinkle flour over the vegetables and stir to coat. Whisk in the beef broth, tomato paste and red wine and cook for a few minutes. Add the browned game meat to the saucepan and season with salt and garlic powder. Add a bay leaf and reduce the heat simmering for 45 minutes or until the gravy thickens.
• Cook cauliflower florets in a large saucepan of boiling water for 15 minutes or until tender. Remove from pan and drain. Add the cauliflower back into the pan and puree with an immersion blender or potato masher. Add butter and season with salt. Cover with a lid to keep cauliflower mash warm.
• Pre-heat the oven to 400 degrees.
• Pour the meat into an oven proof dish or pie pan and top with the cauliflower mash. Season the mash with Parmesan cheese and dried parsley flakes. (I also like to drizzle a little extra virgin olive oil on top). Bake for 25-30 minutes or until the topping is golden browned.
• Garnish with chopped green onions and serve immediately.

Notes

(NOTE: This Wild Game Cottage Pie recipe will work well with any substitution of ground game meat including elk, antelope, venison and bighorn sheep. I used a combination of ground Bison and cubed Elk steak to show the different variations. You can use 1 1/2 pounds of all ground game meat if you prefer.)

And don’t forget, that even if you don’t have any bison on hand, you can always substitute by using elk, venison or antelope.

Serves: 6-8
Preparation Time: 15 minutes
Cooking Time: 12-14 hours (until tender)

Ingredients

• 3-4 lbs bison roast(s)
• 24 oz Modelo Especial Beer (2 bottles)
• 2 white onions, quartered
• 4 cloves garlic
• 1 tablespoon sweet paprika
• 1 tablespoon cumin
• 1 tablespoon coriander
• 1 tablespoon garlic powder
• 2 teaspoons oregano
• 1 teaspoon kosher salt

Directions

Add onions and garlic to the bottom of the slow cooker. Combine all seasonings in a small bowl and then coat the roast(s). Set the roasts on top of the onions and add the beer to the slow cooker. Cover with a lid and set the temperature to LOW. Cook for 12 to 14 hours until the meat is tender enough to shred. When the meat is ready, remove from the slow cooker and shred with two forks.

I used these dry rubs on a couple of pieces of bison which turned out delicious. You can also use these on elk, venison or antelope steaks and roasts.

Rub 1:

Toast coriander and cumin seeds in a small skillet over low heat for a 1-2 minutes. Add the toasted seeds to a mortar and pestle or use a small grinder to pulsate until semi-smooth. Add to a small bowl and combine all other ingredients. Rub the meat with a thin layer of olive oil and then coat the meat on all sides with the rub. Marinate for an hour or overnight before cooking.

• 2 tbsp sweet paprika
• 2 tbsp dark brown sugar
• 1 tbsp coriander seeds, toasted
• 1 tbsp cumin seeds, toasted
• 1 tsp black peppercorns
• 1/2 tsp sea salt
• 1/2 tsp onion powder

Rub 2:

Grind coffee beans until semi smooth. Add to a small bowl and combine all other ingredients. Rub the meat with a thin layer of olive oil and then coat the meat on all sides with the rub. Marinate for an hour or overnight before cooking.

• 1/4 cup dark roasted coffee beans
• 2 tbsp dark brown sugar
• 2 tsp sweet paprika
• 1/4 tsp ancho chile powder
• 1/4 tsp sea salt

A Caffeinated Dry Rub Seasoning Blend

• 1/2 cup finely ground coffee beans
• 1/2 cup dark brown sugar
• 1 tablespoon sweet paprika
• 2 teaspoons ancho chile powder
• 1 teaspoon sea salt
• 1 teaspoon dried oregano
• olive oil

Mix the coffee, brown sugar, paprika, ancho chile powder, salt and dried oregano in a small bowl. Rub your roast or steaks with a light coating of olive oil and then cover with some of the seasoning blend, letting the meat chill in the refrigerator afterward for a few hours. Remove the meat and let sit for 30 minutes before cooking.

Save any leftover rub in an airtight container for the next wild game steak dinner.

Makes 10-12 Flautas

Ingredients

• 1 pound ground wild game meat
• 1 cup black beans
• 8 ounce cream cheese, softened
• 1 cup Monterey jack cheese, shredded
• 4 ounce chopped mild green chiles (Hatch)
• 1 teaspoon chili powder
• 1 teaspoon oregano
• 1 teaspoon coriander
• 1/2 teaspoon kosher salt
• 10-12 flour tortillas

Directions

Preheat the oven to 425° F.

Heat a skillet over medium heat and add 1 teaspoon of olive oil. Add the ground game and cook until lightly browned. Combine the seasonings and the chopped chiles with the meat. Remove when the meat is fully cooked.

In a large bowl stir together the ground meat, black beans, Monterey jack cheese and softened cream cheese.

Lay the tortillas out on a clean surface and evenly divide the meat mixture in the center of each one. Roll up tightly placing the seam side down on a non stick baking sheet. Brush the tops of each with olive oil and bake until golden brown, about 12-14 minutes.

Slice each one into thirds and serve with guacamole and sour cream. ~Enjoy

Note: You can also add a whole canned mild green chile into each tortilla and then add the mixture before rolling up.

Top your wild game burger with this naturally sweetened chutney along with a thin layer of cambozola cheese. The buttery brie-style cheese pairs well with the chutney and the organic flavors of the game meat. I also think that this chutney would work well served alongside game birds such as pheasant, chukar and dove.

Makes 2 cups

Ingredients

• 4 peaches, diced
• 4 plums, diced
• 1 large white onion, sliced
• 4 tablespoons unsalted butter
• 1 tablespoon of honey
• 1 teaspoon kosher salt
• 1 teaspoon fresh rosemary, roughly chopped

Heat a large skillet over medium heat and melt butter. Add onions and saute until golden, about 10 minutes. Add peaches, plums and honey; mix well and reduce heat. Cook gently 20-25 minutes until thickened. Stir often to keep chutney from scorching. Season with kosher salt and some fresh rosemary.

I wanted to also quickly share a few essential tools that make the preparation of your burgers more uniform which leads to a better outcome when cooking. The Weston Single Burger Press and Weston Mini Burger Press. These gadgets are inexpensive but more importantly, they compact the game meat so I never have to worry about my burgers falling apart whether I cook them on the barbecue, the griddle or the cast iron skillet.

This dry rub will also work on elk, antelope and venison steaks.

Rub Ingredients

• 2 tablespoons brown sugar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ancho chili powder

Directions

In a bowl, combine and mix all ingredients. Season both sides of the steaks with half of the dry rub, reserving the other half for seasoning your home fries. Let meat marinade for 30 minutes to an hour before cooking to your preferred temperature.

If you are looking for other great rubs and marinades for wild game, be sure to order our Wild Game Cuisine Cookbook.

Local Legends out of Gridley, California has developed a small product line of exceptional marinades along with a dry rub seasoning blend specifically for wild game and waterfowl. The Large Game Marinade is packed full of a flavorful blend of soy sauce, balsamic vinegar, garlic, rosemary and other seasonings. I absolutely loved it and used it on a large slice of my bison tenderloin, featured below. The only additional seasoning I added, was some finishing salt after I sliced the tenderloin. Grilled to perfection on my new Watchman Stove.

I highly recommend trying these marinades if you have an opportunity… Kristy (By the way, this is not a paid advertisement. Just my honest review.)

Local Legends Marinades

Follow the link to see where you can find Local Legends Marinade or visit their website to see how you can order a few bottles for your next big game or waterfowl dinner.

The Watchman Stove

The Watchman ​Stove is made by hand with pride in the USA by people who care about what they do. Just one of many reasons why I enjoy supporting and using this quality product for our outdoor cooking.

Ingredients

• 1 1/2 pounds ground game meat (antelope, elk, venison, sheep or bison meat)
• 1 tablespoon canola oil
• 1 onion, finely chopped
• 1 teaspoon cumin powder
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 cup black olives, chopped
• 1 cup shredded cheese, Monterey Jack or Cheddar Cheese
• 8-10 flour tortillas

Mild Red Sauce (yields 2 cups)

• 2 tablespoons Canola or Vegetable Oil
• 4 tablespoons flour
• 2 tablespoons chili powder
• 1 teaspoon cumin powder
• 1/2 teaspoon mexican oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cinnamon
• 14oz chicken broth
• 1 cup water

Directions

Heat a sauce pan over medium heat and add oil until warmed. Slowly add flour while stirring until a paste is formed. Add all seasonings and slowly pour in chicken broth and water being sure to whisk the sauce until smooth. Bring the sauce to a low boil and reduce heat. Simmer about 10-15 minutes. Remove from heat. (Note: you can make this sauce a day ahead and simply refrigerate overnight.)

Preheat oven to 400 degrees. Heat a cast iron skillet over medium heat and add oil and the chopped onions. Saute onions until softened about 10 minutes. Add ground game meat to skillet and cook until browned. Add all of the seasonings along with the chopped black olives being sure to stir everything together. Remove from heat.

Pour a 1/2 cup of sauce on the bottom of a baking dish. Prep and fill 8-10 flour tortillas with the meat and place seam side down. Pour sauce over the top of the enchiladas and add the shredded cheese. Cover with aluminum foil and bake at 400 degrees until sauce is bubbling and cheese is melted about 25 minutes. Remove foil and continue baking for an additional 5 minutes. Remove from oven and serve warm.

Garnish with chopped green onions, black olives, sliced radish and cilantro.

Ingredients

• 1 pound ground bison
• 1 tablespoon coconut oil
• 1 cup brussels sprouts, fined chopped
• 3 carrots, julienned into thin strips
• 1 cup cabbage, shredded
• 6 asparagus spears, cut into thirds
• 1 1/2 teaspoons yellow curry powder
• 1/4 cup lite coconut milk (optional)
• 1/4 cup cilantro, chopped (optional)
• Salt, season to taste

Directions

Heat a skillet over medium heat and brown ground bison until fully cooked. Remove the ground bison from the skillet and set aside. Melt coconut oil in skillet and add brussels sprouts, carrots, cabbage and asparagus spears.  Sauté vegetables until softened about 7-8 minutes. Add ground bison to vegetables and stir together. Mix in yellow curry powder and coconut milk and cook for an additional 5 minutes.

Remove from heat and finish with a pinch of pink sea salt. Serve over steamed rice or nothing at all.

This recipe uses straight ground bison with no fat added. So I added a few binders to ensure that they would stay held together during the grilling process. I used ingredients similar to making a meatloaf, adding breadcrumbs, an egg and other seasonings. I think you will be impressed on how moist and juicy these burgers turn out when done grilling. ~Enjoy!

Substitute ground venison, elk or antelope meat.

Ingredients

• 2 pounds ground bison meat (made 5 patties just under 1/2 lb ea.)
• 1/2 yellow onion, finely diced
• 1 tablespoon course ground mustard
• 1 teaspoon soy sauce
• 1/2 cup breadcrumbs or panko
• 1 egg
• 1 teaspoon garlic powder
• 1 teaspoon black pepper
• 1/2 teaspoon kosher salt
• 1 1/2 cup mushrooms, thinly sliced
• 1 tablespoon butter
• 1 teaspoon thyme
• 5 Swiss cheese slices
• 5 Brioche buns

Directions

In a large bowl, mix together ground bison, diced onion, mustard, soy sauce, breadcrumbs, egg, garlic powder, black pepper and salt. Using a burger press or your hands, shape meat patties to your preferred size. I used a burger press to form these patties to be just under 1/2 pound each yielding me 5 bison meat patties.

Place bison patties on a pre-heated grill being sure to turn a few times so not to burn.  All heat sources are different, so I recommend using a digital thermometer if you are uncertain about the internal temperature. I prefer medium-rare burgers so look for an internal temperature to be around 145 degrees and 160 degrees for medium.

While your bison burgers are grilling, heat a skillet over medium heat and melt butter. Add mushrooms and cook for about 10 minutes until browned. Remove from heat. When your burgers are almost done, place a slice of Swiss cheese on each one and top with mushrooms. Remove from the grill when cheese is melted. Place buns on grill and quickly brown. Remove and enjoy!

The Watchman Stove (Made by hand with pride ​in the USA)

If you are interested in the newest addition to our family, be sure to check out the versatility of The Watchman Stove.

http://www.thewatchmanstove.com/

For more information about how to order a Durham Ranch Bison Tenderloin for your next holiday or family gathering, visit Sierra Meat and Seafood or give them a call (800) 444-5687.

Serves 8-10

Christmas Stuffed Bison Tenderloin with Gorgonzola Cream Sauce

• 4 pound Durham Ranch bison tenderloin, trimmed
• 12 slices prosciutto
• 2 (8ounce) packages baby portabella mushrooms, chopped
• 4 cups baby spinach
• 2 ounces Gorgonzola cheese, crumbled
• 2 shallots, finely chopped
• 2 cloves garlic, finely chopped
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon fresh thyme
• 1/4 teaspoon kosher salt
• Salt and pepper, to taste
• Gorgonzola cream sauce (recipe below)

Using a sharp knife, carefully butterfly the tenderloin opening it up like a book. Cover with plastic wrap and gently pound the meat to an equal thickness of about ½ inch thick. Season with salt and pepper and set aside.

Heat a skillet over medium heat and add butter, 1 tablespoon olive oil and chopped shallots. Sauté shallots until softened. Add mushrooms to skillet and continue to cook until mushrooms brown. Add thyme, salt and balsamic vinegar and stir. Remove mushrooms from heat and place in a bowl. Reheat skillet over low heat and add spinach cooking until spinach becomes wilted. Remove from heat.

Preheat oven to 425 degrees.

Layer sliced prosciutto on the inside of the tenderloin and add the wilted spinach. Spread mushroom mixture evenly over the spinach and then add Gorgonzola cheese crumbles. Carefully roll up the tenderloin and secure with twine. Brush remaining olive oil over the tenderloin and season with salt and pepper. Place tenderloin in a rimmed baking sheet and insert a meat thermometer into the thickest part of the tenderloin.

Bake uncovered 50 minutes or until thermometer reads 130°F. Remove from oven and cover tenderloin loosely with foil. Let rest about 15 minutes or until thermometer reads 140°F. Slice and serve with Gorgonzola cream sauce.

Gorgonzola Cream Sauce

Heat pan over medium heat and melt 1 tablespoon butter. Add 1 chopped shallot and sauté until softened. Reduce heat to low and slowly add 1 pint heavy cream, stirring until cream is reduced and thickens, about 20 minutes. Add 3 ounces Gorgonzola crumbled cheese and stir until sauce is smooth.

If you’ve made any of our recipes, we’d love to hear from you. Send us an email or leave us a comment below the recipe you’ve used. You can also comment on our Facebook, Pinterest or Instagram pages.

If you’ve made any of our recipes, we’d love to hear from you. Send us an email or leave us a comment below the recipe you’ve used. You can also comment on our Facebook, Pinterest or Instagram pages.

Substitute: Elk or Venison meat

Ingredients

• 1 pound bison stew meat, cubed
• 1 pound ground bison
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 1 shallot, finely chopped
• 2 cloves garlic, chopped
• 4 tablespoons flour
• 2 cups dry red wine
• 3 cups beef stock
• 2 tablespoons tomato paste
• 1 rosemary sprig
• 1 bay leaf
• 2 cups carrots, chopped
• 2 cups potatoes, cubed
• salt, to taste

Directions

Preheat oven to 450 degrees. Heat dutch oven pot over medium-high heat and add 1 tablespoon oil. Sear cubed meat until browned on all sides. Do this in batches so not to over crowd the pan. Remove and set aside. Add ground meat and cook until browned. Remove and set aside. Add remaining oil, chopped onion, shallots, garlic and sauté until translucent. Add meat back to dutch oven. Sprinkle flour over meat and stir to coat. Place in oven for 5 minutes. Stir meat and continue to bake for 5 more minutes. Remove from oven and reduce temperature to 350 degrees. Add red wine, tomato paste and beef stock into meat mixture. Gently stir adding rosemary and bay leaf. Put dutch oven back into the oven with the lid on and cook for 2 hours or until stew meat is tender. An hour before serving add diced carrots and cubed potatoes to meat mixture and continue to cook in oven for 1 hour. Remove from oven when ready and season with salt.

Serve goulash with buttered toast or garlic bread.

When finished, the stew was so rich and robust that everyone went back for seconds and left us with zero leftovers. I think that’s when you know you must have done something right! Hahahaha!

As a side note, I did talk with another young lady who made this and used a slow cooker rather than the oven. I think that is a great idea. Thanks for sharing!

Substitute: Elk, Venison or Antelope meat

Ingredients

• 2 lbs bison tenderloin or stew meat cut into 1 inch cubes
• 2 cups red wine (Burgundy, Chianti or Merlot)
• 1 cup Brandy
• 2 1/2 cups beef stock
• 6 thick bacon, coarsely chopped
• 2 tablespoons tomato paste
• 1 yellow onion, diced
• 1 shallot, finely chopped
• 1 cup pearl onions, peeled
• 16 ounces sliced mushrooms
• 1 bay leaf
• 2 cloves garlic
• 2 teaspoons thyme
• 2 tablespoons butter
• 4 tablespoons flour
• 2 tablespoons cornstarch (optional)
• salt and pepper, to taste
• 4 green onions chopped (optional)

Directions

1. Preheat oven to 450 degrees.
2. Heat dutch oven pot over medium-high heat and cook bacon until lightly browned. Remove and drain on a paper towel. Leave bacon drippings in the pot.
3. Sear cubed meat in bacon drippings until browned on all sides. Do this in batches so not to over crowd the pan. Remove and set aside. Add diced onion, shallots and chopped garlic and sauté until translucent. Add meat back to dutch oven. Sprinkle flour over meat and stir to coat. Place in oven for 5 minutes. Stir meat and continue to bake for 5 more minutes. Remove from oven and reduce temperature to 350 degrees.
4. Add wine, brandy, tomato paste and beef stock into meat mixture. Stir gently. Add thyme, salt, pepper and bay leaf. Put back into the oven with the lid on and cook for 3 hours or until meat is tender.
5. An hour before serving, melt butter in a pan over medium-high heat and saute mushrooms until browned. Add mushrooms and pearl onions to meat mixture and continue to cook in oven for remaining time. Remove from oven when ready. (Optional: To thicken sauce mix cornstarch and cold water together and pour into pot and stir.)
6. Serve Burgundy over steamed rice, mashed potatoes or creamy polenta. Garnish with chopped green onions.

If you’ve made any of our recipes, we’d love to hear from you. Send us an email or leave us a comment below the recipe you’ve used. You can also comment on our Facebook, Pinterest or Instagram pages.

I have to say that this was one of my all time top 3 amazing adventures that we have ever been on. I was so nervous the month prior to us leaving for this bison hunt not knowing what to expect. I went through 3 boxes of ammo just to ensure that I was on target and well sighted in with the rifle prior to us leaving northern Nevada headed for Wyoming.

All I could think about was what if I miss my shot… because you can always miss… right?

The bison that I shot was a mature 5 year old that had spent his time enjoying himself and doing what he was raised to do. He did his job and will be forever remembered and enjoyed by us, our family and our friends. He weighed in at 2000lbs and provided us with enough meat to sustain us for years to come.

I have to say Thank you to Durham Ranch for their amazing hospitality and a truly memorable experience. They have an amazing family history and are dedicated to the sustainability of the bison. We hope to be back! If you don’t have access to bison meat at your local grocery store or butcher, you can contact Sierra Meat & Seafood for more information. Tell them you heard about them from Kristy at Nevada Foodies Wild Game Website!

Once we got home and unpacked, I was able to clean up the bison tenderloins. Each tenderloin was roughly 2 feet in length so what better way to start adding to my newest category on the website, then to start with tender tenderloin steaks lightly breaded, fried and then baked with mushrooms and mushroom gravy. I served this with a fresh spinach salad, but it would also be amazing served with steamed rice, noodles or mashed potatoes.

Ingredients

• 4 – 1 inch thick bison tenderloin steaks
• 8oz mushrooms, sliced
• 10 1/2 oz mushroom soup
• 1 cup water
• 4 tablespoons unsalted butter, divided
• 1 teaspoon sage, roughly chopped
• 1/3 cup sifted flour
• 1/4 teaspoon nutmeg
• 1/4 teaspoon kosher salt

Directions

Heat oven to 350 degrees.

Dry and pound out bison tenderloin steaks. Mix flour, nutmeg and salt together. Lightly coat steaks with flour mixture and set aside.

Heat a 12in cast iron skillet or oven proof skillet over medium heat. Add 2 tablespoons butter, sliced mushrooms, garlic and sage. Saute until mushrooms begin to brown about 10 minutes. Remove mushrooms. Melt remaining butter and brown tenderloin steaks on both sides about 5 minutes per side. Remove from heat.

Mix together mushroom soup and 1 cup of water (you can substitute water with beef or vegetable broth). Pour soup over steaks and spoon the mushrooms on the top.

Bake uncovered for 45 minutes or until tender and golden. Remove and let rest for 10 minutes. Serve and enjoy!

Makes 32-34 Sliders

For the Sliders

• 2 1/2 lbs ground Durham Ranch Bison
• 1 egg
• 1/2 cup bread crumbs
• 1 onion, finely diced
• 1/4 cup parsley, chopped
• 1 tablespoon garlic cloves, minced
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• Pretzel slider rolls
• 2 tablespoons butter, melted
• Pickled red onions
• Baby arugula
• Fontina cheese, sliced thin
• Mayonnaise, optional

Pickled Red Onions

• 1 large red onion thinly sliced
• 1 cup cider vinegar
• 1 tablespoon sugar
• 1 1/2 teaspoon kosher salt
• 2 tablespoons whole peppercorns

Whisk together vinegar, sugar and salt in a bowl until dissolved. Place onion in a jar with peppercorns and pour vinegar over the top. Cover and refrigerate for 24 hours before using.

Directions

1. In a large bowl, mix together the ground bison, egg, breadcrumbs, onion, garlic, parsely, Dijon mustard and Worcestershire sauce. Form meat patties slightly larger than the size of your slider rolls and depress the center with your thumb so that the meat doesn’t shrink while cooking.
2. Heat a large cast iron skillet or griddle over medium-high heat. Working in batches, cook sliders for about 7-8 minutes or until browned. Turn and continue to cook another 5 minutes. Place cheese on top of each slider and cover with a piece of tinfoil or a lid for an additional 1-2 minutes or until cheese melts. Remove from heat and let rest.
3. Heat oven to broil. Cut slider rolls in half, place upside down on a baking sheet and brush with melted butter. Place under the broiler until browned.
4. Place bison sliders on toasted slider rolls and garnish with arugula, pickled red onions and a thin layer of mayonnaise.