Sunday, March 13, 2005

Great Bison Recipes

On Good Morning Canada this weekend, CJ Katz (of, a great food and wine website; I really enjoy receiving the weekly newsletter) was cooking with bison at the Rocking C Ranch near Fort Qu'Appelle, Saskatchewan. They made Tatonka Torte and Bison Back Ribs, which looked really delicious. We tried the Torte today and it's awesome! I'm really looking forward to trying the ribs too.

The recipes are on this page, Good Morning Canada, but just in case they change that page with each show, here are the recipes:

Tatonka Torte - Rocking C Ranch
2 tbsp olive oil
1 lb (500 g) ground bison
1 cup green and red peppers, chopped
1 tbsp minced garlic
2 cups chopped onion
1/4 tsp cayenne pepper
1 1/2 tbsp chili powder
1 1/2 tbsp ground cumin
1 tsp dried basil leaves
1-14 oz can kidney beans or corn
1/2 cup parmesan cheese
2-3 cups grated Monterey Jack cheese or cheddar cheese
1 1/2 cups rice, cooked according to package instructions
1 cup Pepperheads Wild Garlic Salsa & Pizza Sauce, or other salsa
5-10" flour tortillas, any flavour

Sauté onions in olive oil. Add pepper. Set aside. In a separate sauté pan, brown the bison; add herbs and spices. Add browned onions and peppers and kidney beans or corn. In a small bowl, combine 1/2 cup parmesan cheese with 2-3 cups grated Monterey Jack cheese or cheddar cheese, and set aside. In a separate bowl, mix together the salsa and cooked rice (we use 3 cups cooked brown rice), and set aside.

Spray a 10" springform pan. Lay one tortilla on the bottom of the pan. Alternate layers of meat, rice, cheese and tortilla wrap until there are 4 layers ending with a tortilla wrap on top. Cover with foil and bake in 350F oven for 50-90 minutes. Remove from oven, remove foil and let stand 10 minutes. Slice like a pie and serve with extra salsa, sour cream and a green salad. Freezes well.


Bison Back Ribs
2 racks Bison back ribs
salt and pepper
Montreal Steak spice

1/2 cup molasses
1/2 cup Pepperheads Dark Secrets Gourmet BBQ sauce, or other good quality barbeque sauce
juice from one fresh orange

Cut racks into individual ribs. Transfer to greased shallow baking dish and rub with salt and pepper and Montreal Steak spice. Coat with sauce and bake, covered at 300F for 5-6 hours. Baste often.


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