During a local drive this past weekend, we encountered a field of bison. Shaggy, brown-furred hulks stood in a pasture on Detrick Jordan Pike just west of the North Tecumseh Road intersection.

 

 

            A sign at the end of the farm lane read Quiet Creek Bison Farm. We were in luck, the store was open. (Thurs. Fri. and Sat. 10-6) Driving to back of the lane we found the small well-arranged store room. Besides the freezers of meat, displays of candles caught our eyes.

            Bison products sold here include ground meat, patties, breakfast sausage, the four major steak cuts: ribeye, New York strip, filet mignon and sirloin, chuck roast, bison brisket, sirloin tip roast and jerky. Already having acquired a taste for the ground meat we decided to try the sausage.

            Bison meat is more healthful than beef. The numbers show that it is lower in fat, calories and cholesterol than beef, pork and chicken. It is high in iron and vitamin b-12. Bison meat is a natural, denser meat which does not shrink in cooking. Grass fed animals, as the bison are, have omega 6 to omega 3 fats rations of 3:1 in comparison to grain fed animals which ration is an unhealthy 20:1. These grass-fed behemoths are also a good source of conjugated linoleic acid, a fat that reduces risk of cancer, obesity, diabetes and some immune disorders.

            While the animals we saw were docile and relaxed, it was an eye-opener to find out that bison can bolt into a sprint at 35 miles an hour and clear a fence at 20 feet away. They are most active in morning and early afternoon hours, grazing on pasture that otherwise might not sustain cattle or other grazers.

            Some cooking tips are in order. Raw bison is darker than beef. There is no marbling of fat. This means bison will cook quicker than beef. Therefore you have to watch and cook it over lower heat and slower.

            While we’re going to use our sausage in the usual breakfast manner, here are a couple recipes for bison found online at the Wisconsin Bison Producers Association.

 Bison & Refried Bean Pizza

1 tube Grands Cornmeal biscuits

16 ounce can refried beans

1 pound ground bison

¾ cup water

4 ounces chopped canned green chilies

1 envelope taco seasoning

1 ½ cups shredded cheddar cheese

1 medium onion, chopped

2 medium tomatoes, chopped

1 cup shredded lettuce

 

     Flatten biscuits on bottom and up sides of greased

12-inch pizza pan. Make sure seams are pinched together

so there are no holes. Bake at 400 degrees for 10 minutes

or until edges are light brown. Remove from oven and cool.

     Brown bison in skillet over low heat. Add water, chilies

and taco seasoning. Boil gently for 5 minutes. Spread beans over

biscuit crust. Top with bison mixture. Sprinkle with cheese. Bake

for 10 minutes or until cheese is melted and crust golden brown.

Top with lettuce, tomato and onion.

 

 

Bison Chili

 

1 pound ground bison

1 medium onion, chopped

½ green pepper, chopped

2 cloves garlic, chopped fine

6 ounce can tomato paste

32 ounce can crushed or whole tomatoes

15 ounce can black beans, drained

1 tablespoon hot Mexican chili powder

 

     Lightly brown meat with onions, peppers, garlic.

Add tomato paste, tomatoes, beans and chili powder.

Cook over very low simmer for 45 minutes. Serve plain

or topped with sour cream and grated cheese.

Seasonings can be adjusted for hotter or milder chili.

Thick or thin chili can be adjusted with amount of tomatoes.

 

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