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Once you’ve returned home from your bison hunt, you have the ultimate reward: pounds and pounds of delicious bison meat to enjoy.

The best part of a hunt is often savoring the meat you can share with family and friends for months afterward. Imagine making some of your favorite recipes with the incredible bison that you harvested. If you’re ready to try some bison recipes, we’ve included a few of our favorites in this post. But first, how do you cook bison? Here are a few tips from West Canyon Ranch.

Our Favorite Bison Recipes

Pan-Seared Bison Steak


2 tablespoons olive oil
1 onion halved and thinly sliced
1/2 red bell pepper cored, seeded, and cut into thin strips
1/2 orange bell pepper or yellow bell pepper, cored, seeded, and cut into thin strips
2 Tablespoons course grain mustard
1/2 cup water
Salt and pepper to taste
1 tablespoon oil
2 Bison New York Strip Steaks


Begin by heating a large cast iron skillet over high heat. Once hot, add two teaspoons of olive oil and wait for it to shimmer. Add onion and peppers to the pan, then cook until vegetables are brown, about 8 minutes. Shake the pan and stir a few times to evenly distribute the vegetables during cooking. Mix mustard and water in a small bowl, then add to the pan with vegetables and stir until the liquid has evaporated. Season to taste with salt and pepper, then remove from heat and cover to stay warm.

Remove steaks from the fridge and let them sit at room temperature for 30 minutes before cooking, then brush lightly with olive oil and season with salt and pepper. Sealing steaks in a cast iron or carbon steel skillet is best. Heat pan over medium-high heat, then add oil and allow to heat until shimmering. Add steaks to the pan and cook for 4 minutes before flipping. Cook another 4 minutes on the other side, or more, according to how you’d like them cooked.

Cook to these desired temps:

  • Rare: 140 degrees
  • Medium Rare: 150 degrees
  • Medium: 160 degrees
  • Well done: 170 degrees

Once the steaks are cooked, remove them from the pan and place them on a cutting board. Tent the steaks loosely with aluminum foil and allow them to rest for 5 minutes. Slice steaks, and serve with onion and pepper mixture.

Pan-Seared Bison Steak recipe from Cooking On The Ranch

Ground Bison Chili From Scratch


½ pound dried red beans
¼ cup vegetable oil
1 large onion, diced
6 cloves garlic, minced
1 ½ pounds ground bison
8 medium tomatoes, finely chopped, with liquid
2 tablespoons red pepper flakes, or more to taste
4 teaspoons ground cumin
3 teaspoons dried oregano
1 teaspoon chili powder, or more to taste
1 teaspoon sea salt
1 teaspoon ground white pepper
1 teaspoon paprika
1 cup water
2 tablespoons masa flour, or more as needed


First, soak the beans overnight or for at least eight hours before you begin. When your beans are ready, rinse thoroughly before adding them to a large stock pot filled with three quarts of cold water. Drain and rinse the beans, return them to the pot, and add three quarts of fresh water. Bring to a boil, reduce the heat to low, then simmer uncovered until beans are tender. This should take about 1-2 hours. Drain beans and set aside.

In a 4-quart stockpot, heat vegetable oil over medium heat and add onion. Cook until softened, about 5-7 minutes. Add garlic, cooking and stirring for about a minute. Add bison and cook until browned about 10-15 minutes. Add tomatoes and liquid into the stockpot.

Combine red pepper flakes, cumin, oregano, chili powder, sea salt, white pepper, and paprika in a small bowl. Add spice mixture into the stockpot and stir thoroughly, then add one cup of water and bring to a boil. Boil the mixture for five minutes, then reduce to low and simmer uncovered for an hour. Give the mixture a taste and adjust any seasonings, then add beans and mix. Add one tablespoon of masa and mix until the combination is medium-thick. Cover the pot and simmer for an additional hour. Stir another tablespoon of masa into the mixture, then continue simmering for 60-90 minutes. Adjust the thickness of the mixture with additional masa if necessary.

Ground Bison Chili From Scratch recipe from Allrecipes

Bison Meatballs


21 ounces ground bison (600g)
¼ cup fine breadcrumbs (4 tablespoons)
1 tablespoon Italian seasoning
½ teaspoon salt
½ teaspoon black pepper
1 egg
1 tablespoon Worcestershire sauce
Oil for frying


Combine all ingredients (except for the oil) in a large bowl and mix well. Scoop about three tablespoons of the mixture and roll it into a ball between your palms. Place meatballs on a baking sheet lined with parchment paper.

To pan-fry the meatballs, add a tablespoon of oil to a large skillet and heat on high heat. Cook meatballs on all sides until browned through, ensuring not to overcrowd the pan. This should take about 10-15 minutes. To bake the meatballs, preheat an oven to 400 F. Place the parchment-lined baking sheet into the oven and cook for 20-25 minutes until all the meatballs are browned and cooked through. These meatballs are great served with marinara sauce on top of spaghetti or linguini.

Bison Meatballs recipe from Slow The Cook Down

Bison Stroganoff


1 lb ground bison may substitute for lean ground beef
2 cans cream of mushroom soup (about 10.5 oz each)
8 ounces fresh mushrooms sliced
¼ cup sour cream
½ tablespoon Worcestershire sauce
1 yellow onion, diced
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon paprika
salt and pepper to taste
½ lb egg noodles, cooked and drained


Start by cooking the egg noodles in a large pot of boiling water, according to the directions on the package. Drain noodles and set aside. Cook bison, garlic, and mushrooms in a large skillet until meat is browned and vegetables are cooked, then drain any remaining fat. Add in cans of mushroom soup, Worcestershire sauce, and sour cream. Add in spices, stirring well, then simmer for 15 minutes or so. Serve on top of the cooked egg noodles.

Bison Stroganoff recipe from Two Pink Peonies

Teriyaki Ground Bison and Rice


2 1/2 Tablespoons Olive Oil, divided
1 1/4 pound Ground Bison*
1 cup (272g) Teriyaki Sauce*
2 12-oz bags Riced Cauliflower Stir Fry*

Optional “Yum-Yum” Sauce

1/4 cup (60g) Mayo
1 1/2 Tablespoon (23g) Sriracha
1 Tablespoon (21g) Honey
1 Tablespoon (15g) Rice Vinegar
1/2 teaspoon Garlic Powder


Add ½ tablespoon of oil to a large skillet and heat to medium-high heat. Add the ground bison, browning for 3-4 minutes, flip to the other side and cook for 2-3 minutes. Break the bison apart to finish cooking. Add teriyaki sauce and stir together for 1-2 minutes until the sauce has thickened and the spatula leaves a trail in the pan. Add mixture to a boil and set aside. Add two tablespoons of olive oil and cauliflower rice in the same skillet. Cook and stir for about 6-8 minutes until the rice is cooked according to your preference. Return the bison to the pan, combine, and turn off the heat. Garnish with yum-yum sauce, thinly-sliced scallions, and toasted sesame seeds.

*Brand suggestions: Great Range 90/10 ground bison, Kinder’s Teriyaki Sauce from Costco, and Tattooed Chef’s rice cauliflower stir fry.

Teriyaki Ground Bison and Rice recipe from With the Woodruffs

Bison Taco Salad Bowl


1-pound ground bison
1 teaspoon olive oil
2 medium bell peppers (1 red & 1 green) chopped
1/2 medium onion chopped
3 cloves garlic diced
3 tablespoons taco seasoning
1/2 cup low-sodium beef broth
1 (8.75 ounces) can of kidney beans drained and rinsed
salt and pepper to taste
3 cups cooked brown rice
1/2 cup part-skim shredded cheddar cheese
1 large romaine heart thinly sliced
1/2 medium tomato diced


Begin by browning the bison in a large skillet over medium-high heat. Move the meat to one side of the pan, then add one teaspoon of olive oil to the empty side. Add peppers, onion, garlic, and sprinkle with a pinch of salt. Cook until vegetables are tender, about five minutes. Stir meat and vegetables together. Add taco seasoning and stir well. Add broth and beans, then cook until broth is evaporated and beans are heated. In each bowl, add brown rice on the bottom, then add the romaine mixture and about a tablespoon of cheese. Add one cup of the bison vegetable mixture, then top with chopped tomatoes.

Bison Taco Salad Bowl recipe from Clean & Delicious

Bison Sliders


3 tsp olive oil
1 large, thinly sliced (2 cups) uncooked onion(s)
¼ cup(s) Balsamic vinegar
3 Tbsp orange juice
16 oz ground grass-fed bison
1 Tbsp dijon mustard
2 tsp Dijon mustard
2½ tsp Worcestershire sauce
½ tsp table salt
2 oz, 4 (1/2-ounce slices), quartered reduced-fat cheddar cheese
8 split and toasted mini potato rolls


Heat two teaspoons of olive oil in a large skillet over medium heat. Cook onion in skillet, stirring frequently until golden — about eight minutes. Add balsamic vinegar and orange juice, stir, then cook until evaporated — this should take an additional three minutes. Pour mixture into a small bowl and set aside, then wipe skillet clean.

Mix bison, mustard, Worcestershire sauce, and salt in a medium bowl. Using your hands, shape into eight mini patties, about ¾ inch thick. Heat one teaspoon of olive oil in a skillet over medium heat. Cook patties until an instant-read thermometer inserted into each burger registers 160 F — about three minutes on each side. Add cheddar to the top of each burger and cook until melted — about another minute. Place burgers on rolls, topping with two tablespoons of the onion mixture, then cover with the top of the rolls.

Bison Slider recipe from Weight Watchers

Bison Bolognese


3 tablespoons olive oil, plus more to finish
1-pound ground bison
1 medium carrot, finely chopped
1/2 red onion, chopped
2 cloves garlic, smashed and peeled
1 teaspoon kosher salt, plus more for the pasta water
1 cup dry white wine
One 28-ounce can of whole san marzano tomatoes, crushed by hand
One 3-inch piece of Parmesan cheese rind
2 stems of fresh basil
1 pound pappardelle pasta
1 cup freshly grated Parmigiano-Reggiano cheese, plus more to serve
2 tablespoons unsalted butter


Add oil and ground bison to a medium Dutch oven over medium-high heat. Cook the meat, breaking it apart with a wooden spoon until the bison is lightly browned — about eight minutes. Stir in chopped carrot, red onion, and garlic. Add one teaspoon of salt and cook for three more minutes or until vegetables are soft. Pour the white wine into the pot, deglazing by scraping up any browned bits in the pan with a wooden spoon. Simmer for 5 minutes until completely reduced. Add hand-crushed tomatoes, parmesan rind, and basil. Season with additional salt to taste, then reduce the heat to medium and continue to simmer the sauce for 25 minutes, stirring occasionally.

While the bison mixture is cooking, bring a pot of water to boil over high heat. Season with salt, add the pasta to the water, and cook for about six minutes (about two minutes more than package directions). With a pair of tongs, grab the pasta from the pot of water and add it directly to the bison mixture. Top with Parmigiano-Reggiano cheese and butter to the pasta, then toss to coat it all in the bison mixture. You can thin the mixture with pasta water if it is too thick. Serve with additional olive oil and Parmigiano-Reggiano cheese.

Bison Bolognese recipe from Food Network

Bison Shepards Pie


3 Russet or large yellow potatoes (about 5 cups peeled and chopped)
1 tbsp ghee (or butter)
1/2 cup milk (I use whole milk)
1 tbsp grated Parmesan cheese
1/4 tsp fresh chopped rosemary
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper

For the meat filling

1 lb ground bison (sub. beef or turkey if preferred)
1 cup chopped yellow onion
1 cup chopped carrots
3 garlic cloves (1 tbsp minced)
1/2 cup peas (frozen are fine)
1/4 cup red wine (one you’d like to drink)
1 tsp Worcestershire sauce (look for a clean one)
1/2 cup chicken broth
1 1/2 tsp fresh thyme leaves
1 1/2 tsp fresh sage leaves
1/4 tsp salt
1 tbsp olive oil
fresh rosemary sprigs for garnish


Begin by preheating your oven to 400 F. Bring a large pot of water to boil, then peel and roughly chop the potatoes. Boil the potatoes until soft — about 15 minutes. Strain the liquid, then add the potatoes back to the empty pot. Add ghee, milk, parmesan, rosemary, garlic, salt, and pepper to the potatoes, then mash/stir until smooth and creamy. Adjust seasonings to taste.

To make the meat stuffing, chop onion and carrots, then mince garlic. Heat a cast iron pan over medium heat and add olive oil. Add onion, carrots, garlic, and ¼ teaspoon salt. Stir and allow to cook for five minutes, then add ground bison. Break up the meat, then finely chop the herbs. Add herbs to the meat, then add wine, Worcestershire sauce, chicken broth, and peas. Allow to cook uncovered for five more minutes over medium heat. Adjust seasonings once the meat is cooked, then turn off the heat. Evenly spread out the potato mixture on the meat mixture. Use a fork to make small pokes in the potato mixture (this is an optional step). Place pan in the oven and cook uncovered for about 20 minutes. To get a crusty golden top, broil for the last few minutes of baking time. Top with additional rosemary, if desired.

Bison Shepherd’s Pie recipe by Honey Ghee and Me

Bison Meatloaf


1-pound ground bison
¼ cup breadcrumbs
½ cup beef broth
1 egg (beaten)
¼ cup grated onion
¼ cup shredded parmesan
1 tablespoon tomato paste
2 teaspoons Worcestershire sauce
¾ teaspoon table salt
¼ teaspoon paprika
¼ teaspoon black pepper
⅛ rounded teaspoon of ground sage

For glaze

⅓ cup ketchup
2 tablespoons balsamic vinegar
1 tablespoon brown sugar


Preheat oven to 350 F. Add bison to a large bowl, then add the remaining meatloaf ingredients. Mix until fully incorporated. In a small bowl, mix together the glaze ingredients. Evenly spread two tablespoons of glaze mixture into the bottom of a loaf or baking pan, then place meatloaf ingredients on top, making a loaf about 2-3″ thick. Add the remaining glaze on top of the loaf. Add pan to oven and bake for 40 minutes, or until internal temperature reaches 160 F. Allow to cool slightly before serving.

Bison Meatloaf recipe by Fox Valley Foodie

What’s the best way to cook bison?

You may have noticed that you have several different bison cuts (also known as buffalo meat), including steaks, roasts, and ground bison. While this meat is used similarly to beef in many bison recipes, it is much leaner, so you’ll need to be careful to avoid overcooking.

Generally speaking, the lean cuts from the bison — including the steaks — will need to be seared or grilled quickly to avoid making them tough. Roasts have a little more fat content and are an excellent option for slow cooking in the oven or a slow cooker. Ground bison is perhaps the most versatile — it can be used to make burgers, meatballs, stir-fries, and much more.

Is bison better for you than beef?

With fewer calories and less saturated fat, bison is considered healthier than beef. Bison also contains more protein than beef and includes higher amounts of the micronutrients vitamin B12, iron, zinc, selenium, and omega-3 fatty acids. Those who love to eat bison enjoy the taste and the added benefits of eating what is considered one of the healthiest red meats.

Does bison taste different than beef?

Though bison and beef are red meats, bison has a more delicate flavor than beef. Many people describe it as having a cleaner, less greasy, and sweeter taste than beef. Unlike other game meat, bison doesn’t have a gamey flavor.

Tasters also preferred the texture and mouthfeel of bison, saying that it has a pleasant, chewy flavor, unlike beef, which can be mushy. Because of these reasons, bison recipes are becoming more popular and widely used.

What is the best way to cook bison steaks?

Cooking a bison steak is similar to cooking a beef steak. Follow these simple steps:

  • Let the meat come to room temperature before cooking. Just let the meat sit out for about 30 minutes to do this. Then season with salt, pepper, or steak seasoning if you wish.
  • Allow the pan to heat completely before adding oil. When the oil is simmering, add the steaks.
  • Cook the steaks for about 4 minutes per side, ensuring a nice sear on one side before flipping to the other.
  • Use a digital thermometer to ensure the steaks are cooked to your desired doneness.
What is the best way to cook bison meat?

The best way to cook bison meat depends on the cut you are cooking. Steaks are best when grilled or seared at a high temp. We suggest placing roasts in an oven at a lower temperature for longer.

For example, a dry oven bison roast should be cooked for 15 minutes per pound at 275-325 F, until the internal temp reaches 115-135 F. Pot roasts can be cooked longer with more liquid, ensuring a tender roast. You can cook them in a slow cooker for 4-6 hours. Ground bison can be used similarly to ground beef in various recipes.

All hunters have different preferences, so be sure to choose the hunting experience that best suits your needs, dreams, and budget. As you can see, no matter which option you choose, you can experience the thrill of bison hunting in a beautiful, naturally wild setting.

Happy hunting!

Come Experience the hunt of a lifetime at West Canyon Ranch

What are you waiting for if you haven’t experienced a hunt at West Canyon Ranch? Our guaranteed hunts mean you’ll head home with a freezer full of wild meat to enjoy for months to come, whether it’s fresh elk, bison, or turkey. Then you can try your hand at making your own bison recipes or follow some of our favorites. Begin the trip of a lifetime by booking the perfect hunt at our beautiful ranch in Utah. Learn more about our guided bison hunts, and contact us today to book yours!

All hunters have different preferences, so be sure to choose the hunting experience that best suits your needs, dreams, and budget. As you can see, no matter which option you choose, you can experience the thrill of bison hunting in a beautiful, naturally wild setting.

Happy hunting!