International Bison Company can ship your order anywhere in the world.

All our meat is Federally inspected 100% bison with no other beef added.

All bison are rancher raised and of prime age.

The bison are certified hormone, antibiotic, drug, industrial pollutant, and pesticide free.

Bison is extremely lean, low in calories and low in cholesterol.

Bison is an excellent source of protein and iron complementing a very healthful diet.

Bison is premium grade with a clean, non-greasy taste that's richer and sweeter than ordinary beef.   An enjoyable experience you soon won't forget.

Bison can replace beef in any dish.  Due to bison's leanness it is cooked at a lower temperature than beef.  Care should be taken not to overcook.

Tips On Preparing 

Your Bison

There is no such thing as tough Bison meat, by following a few basic rules you can become a gourmet bison chef.  You can interchange Bison with almost any beef recipe, the golden rule is "do not overcook".  Since Bison meat is so lean you're not cooking fat, as a result, it cooks quicker and you are able to cook at a lower temperature.

Roasting

Set oven temperature to 250-275 degrees and use a meat thermometer to check for doneness at 110-120 degrees.  At this lower temperature your roast should take the same amount of time as beef that is cooked at a higher temperature.

Pan Frying, Pan Broil

High heat only for searing!  

Then turn the heat down.  Remember Bison cooks faster than beef, don't overcook that steak!  Watch your cooking time.

Braising

After searing, low and slow and plenty of moisture.  Since Bison is so lean, you'll need to keep it moist.  It's a good idea to marinate these cuts of meat first,  and make sure that the meat is basted frequently.

Broiling/Grilling

Move your rack further away from the heat source.  Broil as with beef, but shorten the cooking time.  Turn the steaks a few minutes sooner and check for doneness.

Following these few simple guidelines will ensure a tasty, mouth-watering product that you will want to serve again and again.

Grilled Bison Sirloin with Citrus Salsa

1-1/2 pounds boneless bison sirloin steak

1/2 cup low-sodium soy sauce

1/4 cup chopped green onions

2 tablespoons dark brown sugar

3 tablespoons fresh lime juice

1/8 teaspoon hot sauce

1 clove garlic, minced

Vegetable cooking spray

Citrus Salsa

Fresh cilantro sprigs (optional)

Lemon slices (optional)

Lime slices (optional)

Orange slices (optional)

Place steak in a shallow dish.  Combine soy sauce and next 5 ingredients.  Cover and marinate in refrigerator at least 2 hours; turn steak occasionally.

Remove steak from marinade; discard marinade or use for basting.  Coat grill rack with cooking spray; place on grill over medium hot coals (350 deg.+/-).  Place steak on rack;  grill, covered, 4 to 5 minutes on each side or to desired degree of doneness.  Let steak stand 5 minutes.  Cut diagonally across grain into thin slices; arrange on serving plates.  Serve with Citrus Salsa.  If desired, garnish with cilantro and fruit slices.  Yield: 6 servings (less than 200 calories per serving).

Citrus Salsa

2 oranges, peeled, seeded, and chopped

1/2 teaspoon grated lemon rind

1/2 teaspoon grated lime rind

1/2 small lemon, peeled, seeded, and finely chopped

1/2 small lime, peeled, seeded, and finely chopped

1/4 cup chopped green onions

1 tablespoon sugar

1 tablespoon chopped fresh cilantro

1 teaspoon seeded minced jalapeño pepper

1/8 teaspoon salt

2 tablespoons unsweetened orange juice

2 tablespoons rice vinegar

Combine all ingredients in a small bowl.  Cover and chill at least 2 hours.  Yield: 1-1/4 cups.

Bison Tenderloin with Horseradish Sauce

1 (8-ounce) carton nonfat sour cream alternative

1/4 cup minced fresh parsley

1/4 cup prepared horseradish

1 teaspoon white wine Worcestershire sauce

1/8 teaspoon pepper

1 (2-pound) bison tenderloin

1/2 teaspoon salt-free lemon-pepper seasoning

Vegetable cooking spray

Combine first 5 ingredients.  Cover and chill.

Sprinkle lemon-pepper seasoning over tenderloin; place on rack in a roasting pan coated with cooking spray.  Insert meat thermometer into thickest part of tenderloin, if desired. Bake at 400 degrees for 25-35 minutes or until thermometer registers 140 degrees.

Let stand 10 minutes before slicing.  Serve with sauce.  Yield: 8 servings (less than 155 calories per serving).

Caribbean Bison Meat Loaf

1-1/2 pounds ground bison

1/2 cup no-salt-added tomato sauce

1 cup soft breadcrumbs

1/4 cup frozen egg substitute, thawed

2 tablespoons minced onion

2 teaspoons low-sodium Worcestershire sauce

1/4 teaspoon salt

1/4 teaspoon pepper

Vegetable cooking spray

1/2 cup plus 2 tablespoons no-salt-added tomato sauce

1/4 cup canned crushed pineapple in juice, drained

2 tablespoons minced onion

1-1/2 teaspoons brown sugar

1-1/2 teaspoons lime juice

1 teaspoon low-sodium Worcestershire sauce

1/4 teaspoon ground allspice

1/8 teaspoon salt

1/8 teaspoon ground ginger

1/8 teaspoon dry mustard

Combine first 8 ingredients.  Shape mixture into an 8 x 4 inch loaf; place on rack in a roasting pan coated with cooking spray. Bake at 300 degrees for 1 hour.

Combine 1/2 cup plus 2 tablespoons tomato sauce and remaining ingredients.  Pour over meatloaf, and bake an additional 5 minutes.  Yield: 8 servings (less than 190 calories per serving).

Jerk Bison Meat Loaf

1 pound ground bison

1 cup soft whole wheat breadcrumbs

1/2 cup finely chopped green onions

1/4 cup frozen egg substitute, thawed

1/4 cup skim milk

1/4 cup reduced-calorie ketchup

2 tablespoons white vinegar

1 teaspoon dried thyme

1/2 teaspoon salt

1/2 teaspoon ground allspice

1/2 teaspoon coarsely ground pepper

1/8 teaspoon ground nutmeg

1/8 teaspoon ground cinnamon

2 jalapeño peppers, seeded and finely chopped (you may substitute with Scotch Bonnet peppers for some real fire)

Vegetable cooking spray

Combine first 14 ingredients in a medium bowl.  Shape mixture into an 8 x 4 inch loaf; place on a rack in a roasting pan coated with cooking spray.  Bake at 300 degrees for 1 hour.  Yield: 6 servings (less than 150 calories per serving)

Curried Bison Rolls

Vegetable cooking spray

1/2 cup shredded zucchini

1/4 cup shredded carrot

1/4 cup minced green pepper

1/2 teaspoon dried thyme

6 (4-ounce) bison cube steaks

1 (8-ounce) can no-salt-added tomato sauce

1 teaspoon curry powder

1/4 teaspoon salt

1/4 teaspoon pepper

6 cups cooked long-grain rice (cooked without salt or fat-add 1/2 teaspoon ground saffron or ground turmeric to color the rice as it cooks)

2 tablespoons chopped fresh parsley

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.  Add zucchini and next 3 ingredients; saute until tender.

Spread vegetable mixture evenly over steaks, spreading to within 1/2 inch of sides.  Carefully roll up steaks, jellyroll fashion; secure with wooden picks.

Coat skillet with cooking spray; place over medium-high heat until hot.  Add steak rolls, and brown evenly on all sides.  Remove steak rolls from skillet.  Drain and pat dry with paper towels.  Wipe drippings from skillet with a paper towel.

Return steak rolls to skillet.  Combine tomato sauce and next 3 ingredients; pour over steak rolls.  Bring to a boil; cover, reduce heat, and simmer 1 hour or until meat is tender.

To serve, spoon 1 cup rice onto each individual serving plate.  Remove wooden picks from steak rolls.  Place a steak roll over rice on each plate, using a slotted spoon.  Stir chopped parsley into tomato sauce mixture.  Spoon tomato sauce evenly over steak rolls.  Yield: 6 servings (Less than 380 calories per serving).

Bison Steak with Ale

1 (1-1/2 pound) boneless bison sirloin steak

1/2 cup finely chopped onion

1/2 cup boiling water

1/2 cup flat pale ale

1 tablespoon brown sugar

1 tablespoon red wine vinegar

1 teaspoon dried thyme

1/2 teaspoon smoke flavoring

Vegetable cooking spray

Freshly ground pepper (optional)

Fresh thyme sprigs (optional)

Place steak in a shallow dish; set aside.

Combine chopped onion and next 6 ingredients in container of an electric blender; cover and process until smooth, stopping once to scrape down sides.  Reserve 1/2 cup ale mixture.  Pour remaining ale mixture over steak; turn steak to coat.  Cover and marinate in refrigerator at least 8 hours; turn steak occasionally.

Remove steak from marinade; discard marinade.  Coat grill rack with cooking spray; place on grill over medium hot coals (350 deg.+/-).  Place steak on rack; grill, covered, 4 to 5 minutes on each side or to desired degree of doneness, basting frequently with reserved 1/2 cup ale mixture.  Transfer steak to a serving platter.  If desired, sprinkle with pepper, and garnish with fresh thyme sprigs.  Yield: 6 servings  (less than 175 calories per serving).

 Bison Filet Mignon with Bearnaise Sauce

3 tablespoons Chablis or other dry white wine

2 tablespoons tarragon vinegar

1 tablespoon minced shallots

1/2 teaspoon dried tarragon

1/4 teaspoon freshly ground pepper

1/4 cup frozen egg substitute. thawed

3 tablespoons reduced-calorie margarine

1 tablespoon nonfat sour cream alternative

4 (4-ounce) bison tenderloin steaks

Vegetable cooking spray

1/2 teaspoon salt-free lemon-pepper seasoning

Combine first 5 ingredients in a small skillet.  Bring mixture to a boil.  Reduce heat, and simmer, uncovered, until mixture is reduced to 2 tablespoons.

Pour mixture through a wire-mesh strainer into the top of a double boiler, discarding shallots.  Add egg substitute, and stir well.  Bring water to a boil, stirring constantly.  Reduce heat to low.  Add margarine, 1 tablespoon at a time, stirring constantly with a wire whisk until blended.  Cook, stirring constantly, until sauce thickens slightly.  Remove from heat; stir in sour cream.  Set aside, and keep warm.

Place steaks on rack of a broiler pan coated with cooking spray.  Sprinkle steaks with lemon-pepper seasoning.  Broil 5-1/2 inches from heat (with electric oven door partially opened) 7 minutes on each side or to desired degree of doneness.  Serve with sauce.  Yield: 4 servings (less than 230 calories per serving).

Oniony Vegetable-Bison Soup

1/2 pound cubed (1 inch) bison steak

Vegetable cooking spray

1-1/2 cups thinly sliced onion

1 teaspoon sugar

3/4 teaspoon salt

1 tablespoon minced garlic

5 cups water

1 tablespoon smoke flavoring

1 (14-1/2 ounce) can no salt added whole tomatoes, undrained and chopped

1/2 teaspoon dried thyme

1/2 teaspoon pepper

1 bay leaf

1-1/2 cups coarsely chopped cabbage

1 cup chopped celery

1 cup sliced carrot

1 medium-size yellow squash, cut into 1-inch chunks

1 small zucchini, cut into 1-inch chunks

Coat a Dutch oven with cooking spray; place over medium high heat until hot.  Add steak; cook until browned on all sides, stirring frequently.  Remove steak from Dutch oven and set aside.

Add oil to Dutch oven.  Place over medium-high heat until hot.  Add onion; saute 5 minutes or until tender.  Reduce heat to medium-low; add sugar and salt.  Cook 15 to 20 minutes or until golden, stirring occasionally.  Add garlic; cook 1 minute.

Add bison, water, and next 5 ingredients to onion mixture.  Bring to a boil; cover, reduce heat, and simmer 1 hour.  Add cabbage and remaining ingredients.  Cover and simmer 25 to 30 minutes or until vegetables are tender.  Remove and discard bay leaf.  Ladle soup into bowls.  Yield: 2-1/2 quarts (less than 79 calories per 1 cup serving).

German Bison With Sauerkraut

Vegetable cooking spray

1 pound boneless bison, cut into 1 inch cubes

1 cup water

1/4 cup no-salt-added tomato paste

3 tablespoons brown sugar

2 tablespoons paprika

3 small carrots, scraped and cut into 1-inch pieces

1 medium Granny Smith apple, cut into thin wedges

1 medium onion, thinly sliced and separated into rings

1 (32-ounce) jar sauerkraut, drained

Freshly ground pepper (optional)

Coat a large nonstick skillet with cooking spray, and place over medium heat until hot.  Add bison, and cook until browned on all sides, stirring frequently.

Combine water and next 3 ingredients in a small bowl, stirring well; pour over bison.  Add carrot, apple, and onion; top with sauerkraut, spreading evenly.  Bring to a boil.  Cover, reduce heat, and simmer 45 minutes or until bison reaches desired doneness.  Sprinkle with pepper, if desired.  Yield: 6 servings (less than 200 calories per serving).

Chad's Country Bison Steak

2 tablespoons water

1/2 teaspoon ground cumin seed

1/4 teaspoon garlic powder or minced garlic

1/2 teaspoon pure maple syrup

1/4 teaspoon Worcestershire sauce

4 (7-8 oz.) bison steaks

Vegetable spray

Coat a 9 x 13 inch pan with vegetable spray and place steaks inside.  Combine first 5 ingredients and baste steaks with mixture.  Bake at 350 deg. for 45 minutes or to desired doneness; turning occasionally (be certain to baste each side).  Broil for 1 minute each side before removing from oven.

Enjoy Your Bison!!