Bison Brisket Recipes

BISON BRISKET

Bison Brisket image

Every bite of this slow-roasted, smoked Bison brisket melts in your mouth; it's juicy, tender and extremely flavourful. Plate it with roasted garlic, au jus, horseradish cream, and any other choice of sides and serve up some meat heaven.Courtesy of Charcut Roast House in Calgary, Alberta.

Provided by Big Food Bucket List Restaurants Season 3

Categories Big Food Bucket List,comfort food,dinner

Time 7h40m

Yield 2 servings

Number Of Ingredients 26

Ingredients

1 8 lbs bison brisket, cleaned and cut in half
1 tbsp kosher salt
½ tbsp coarse ground black pepper
8 gram pink curing salt
½ cup red wine
½ cup tomato paste
1 litre beef stock
1 tbsp corn starch
7 tbsp butter
1 litre dry cornmeal
5 litre water
5 litre milk
1 lb(s) butter
¼ lb(s) grated Parmesan or Pecorino
½ kilogram Beech mushrooms
4 cups white vinegar
2 cups water
1 cup sugar
1 ½ tbsp salt
1 tsp caraway seed
2 ounce polenta
6 ounce brisket, sliced
2 ounce brisket sauce, reserve
1 tbsp sour cream
1 tbsp pickled mushroom
4 slice bacon

Steps:

Clean brisket and season with kosher salt, curing salt and pepper.
Allow brisket to cure in the fridge overnight.
Next day, preheat rational oven to 400ºF. Place briskets in their deep pans. Sear brisket in the oven.
Combine red wine with tomato paste.
Remove the meat and coat with the tomato paste mixture. Add the stock and steam on rational steam setting for 6hrs on full fan. Remove meat and cool separate from stock. Pour stock into a pot and season and thicken with cornstarch and butter. Portion meat.
In a large pot bring to a boil the water, milk and butter. Whisk in the corn meal and simmer for 45min or until cornmeal has absorbed all the liquid and is cooked through. Finish polenta with cheese and whisk to blend. Season with salt to taste.
In a large pot combine all the ingredients except the mushrooms and boil. Trim the mushrooms of their feet and remove any dirt. Pour the boiling liquid over the mushrooms and cool. This can be made a couple days in advance.
In a large bowl, spoon 2oz of polenta onto the base of the bowl. Add 6oz sliced brisket on top of the polenta. Pour 2oz of sauce on top of brisket. Top brisket with 1 Tbsp sour cream, 1 Tbsp pickled mushrooms and 4 slices of crispy bacon.

BISON MEAT LOAF #1 (BUFFALO)

Bison Meat Loaf #1 (Buffalo) image

Whenever possible, I buy grass fed Bison instead of ground beef. The flavor is much sweeter and because of the higher protein content, smaller portions are more satisfying. No antibiotics, no pesticides in the feed, no preservatives and no growth hormones. Even better, less fat, cholesterol and calories PLUS more iron, protein and B-12 than ground beef! A richer flavor and completely HEALTHY! I hope you enjoy this yummy recipe as much as we do.

Provided by BIG_CHIEF

Categories High Protein

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs ground buffalo meat (Bison)
3 garlic cloves (pressed or finely minced)
2 eggs, beaten
1/4 medium sweet onion, finely minced
1/2 teaspoon pepper
1/2 cup seasoned bread crumbs
1/2 cup parmesan cheese, grated
1/2 teaspoon salt
2 teaspoons Worcestershire sauce
1/4 teaspoon ground thyme
1 teaspoon oregano
1 teaspoon basil
1 teaspoon sage

Steps:

Preheat oven to 350°F
Mix all ingredients together in a large bowl. Using your hands works best.
Spray a shallow, oval casserole dish or small roasting pan with Pam.
Pat meat mixture into dish/pan.
Lightly spray top of loaf with Pam.
Bake for 1-1/4 to 1-1/2 hours.
Can be served as is or with Italian-style sauce.

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