21 Best Ground Bison Recipes Your Fam Will Love

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Bison Shepherds Pie

Bison Shepherd’s Pie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT50M · Total: PT55M · Yield: [‘4’, ‘4 people’]

This Bison Shepherd’s Pie is made with a handful of clean ingredients like ground bison, Yukon gold potatoes, and savory herbs, making it gluten-free, Whole30, and Paleo-friendly.

Ingredients

• 1 lbs ground bison
• 1/2 cup diced onion
• 1/2 cup frozen peas and carrots
• 2 cloves minced garlic
• 1 tablespoon coconut aminos
• 2 teaspoon tomato paste
• 2 teaspoons ghee
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 pound potatoes
• 1/2 cup unsweetened nut milk ()
• 1 teaspoon ghee
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Instructions

1. Heat ghee or oil in a pan on medium heat then dice the onion and mince the garlic.
2. Add the diced onion to the pan and sauté for 3-4 minutes or until translucent.
3. Once the onions are translucent, add the minced garlic and sauté for 2 minutes.
4. Add the ground bison to the onions and garlic and brown for 8-10 minutes.
5. While the bison is cooking, dice the potatoes and add them to a pot with boiling water and let boil till tender (about 8 minutes).
6. To the bison, add the frozen peas and carrots and sauté for 2-3 minutes.
7. Next, add the tomato paste to the bison, stir well, and cook for 1 minute.
8. Add the coconut aminos, thyme, rosemary, salt, and pepper. Let cook on low while you finish the potatoes.
9. Preheat the oven to 400°F.
10. Drain the cooked potatoes and return them to the pot on the stove on low heat.
11. Add the ghee, dairy free milk, salt, and pepper to the potatoes and mash them using a fork, potato masher, handheld mixer, or immersion blender.
12. To an oiled cast iron skillet or 9×9 pan, add the bison mixture in an even layer then cover the bison with the mashed potatoes using a spoon or spatula to evenly spread the potatoes over the bison completely.
13. Bake at 400°F for 30 minutes. Optional- turn the oven to broil once the shepherd’s pie is cooked and broil it for 5 minutes till the potatoes are golden brown. Make sure to keep an eye on it so it doesn’t burn.

2. Bison Stuffed Peppers

Bison stuffed peppers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT35M · Cook: PT50M · Total: PT85M · Yield: [‘5’]

Oh, how tasty these bison stuffed peppers are! Surprise your family with a cozy and nutritious meal prepared with mini bell peppers stuffed with ground bison, rice and baked until perfectly cooked in a creamy tomato sauce.

Ingredients

• 1.5-2 pounds mini bell peppers
• 1/3 cup dry rice
• 2/3 cup water (for cooking the rice)
• 1 Tablespoon olive oil
• 2 Tablespoons diced onion
• 1 pound ground bison
• 1/2 teaspoon salt
• 1/4 teaspoon paprika
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon coriander
• 1 Tablespoon olive oil
• 1 clove diced fresh garlic
• 1 can plain tomato sauce (15 oz)
• 1/2 teaspoon sugar
• 1/2 teaspoon herbes de provence
• 1/2 cup water (for the sauce)
• 1/2 cup heavy cream
• 2 twigs fresh rosemary (optional)

Instructions

1. Rinse and cook the rice (can be slightly uncooked or al dente). Let it cool down little bit.
2. Cut off the tops of peppers and remove the seeds.
3. In a large frying pan, heat the olive oil. Add diced onion and cook until translucent.
4. In a large mixing bowl, add ground bison, cooked rice, cooked onions, salt, spice mix. Mix everything until combined.
5. Fill each mini bell pepper with the meat and rice mix. Lay the stuffed peppers in one layer on a baking dish. If you have leftovers of meat mix, form large meatballs and place them in the pan as well.
6. Preheat the oven to 400°F. Heat the same frying pan (same where you cooked onions, no need to wash) and add another splash of olive oil if needed. Add garlic and cook until fragrant. Add tomato sauce, water, sugar and herbes de provence. Turn heat on low, cover and simmer for 5 minutes. Add heavy cream and mix until the sauce is one consistency. Turn off the heat.
7. Pour the sauce into the baking dish, over the peppers. Add few twigs of fresh rosemary. Cover the dish tightly with the foil. Bake 45-60 minutes or until the peppers become soft and meat cooked. Enjoy hot with a dollop of sour cream.

3. Spicy Bison Chili

Bison Chili Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT55M · Total: PT75M · Yield: [‘4’]

A unique twist on traditional chili, bison chili is packed with smoky and spicy flavor!

Ingredients

• 1 tablespoon [olive oil]
• 1 pound ground bison
• 1 large onion diced (about 1 cup)
• 4 cloves garlic (minced)
• 2 bell peppers (diced, about 2 cups)
• 1 jalapeno pepper (diced)
• 2 tablespoons chili powder
• 1 tablespoon chipotle chili powder
• 2 tablespoons unsweetened cocoa powder
• 1/8 cup brewed coffee
• 2 cups diced tomatoes (fresh or canned)
• 2 cups cooked black beans
• 1/8 cup of chopped cilantro

Instructions

1. Heat 1 tablespoon [olive oil] in a Dutch oven or heavy pot over medium to high heat.
2. Once the oil is hot, add 1 pound ground bison, and the aromatics (1 large onion diced, 4 cloves garlic). Cook until the meat begins to brown and the aromatics are translucent.
3. Reduce the heat to medium heat, add 2 bell peppers (chopped),1 jalapeno pepper (chopped), 2 tablespoons chili powder, 1 tablespoon chipotle chili powder and cook until the peppers begin to soften – about three minutes.
4. Stir in 2 tablespoons unsweetened cocoa powder, 1/8 cup brewed coffee and 2 cups diced tomatoes. Cover loosely and reduce to a simmer
5. Cook the chili for 30 to 40 minutes, stirring occasionally. Then add 2 cups cooked black beans and serve once the beans are heated through.
6. Add 1/8 cup of chopped cilantro. Serve with a splash of lime juice and your favorite chili toppings.

4. Bison Meatballs

Bison Meatballs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘4’]

These easy bison meatballs present endless possibilities! They are packed with flavor & are only minutes away from a delicious dinner.

Ingredients

• 1 lb bison
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1 tsp black pepper (*)
• BBQ sauce (optional)

Instructions

1. Combine the ground bison and seasoning in a large bowl. Mix thoroughly and form into meatballs about the size of golf balls. One pound of meat will make about 8-10 meatballs.
2. Put the meatballs onto skewers and place them onto the preheated grill.
3. Cook for 5 minutes per side over medium heat. For medium doneness, cook the meatballs until the internal temperature reaches 135 degrees F.
4. Once done, remove from the grill. Brush with BBQ sauce, if desired.

5. Slow Cooker Sweet Potato and Bison Chili

Crockpot Bison and Sweet Potato Chili is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT360M · Total: PT375M · Yield: [‘6’, ‘6 servings’]

Crockpot bison and sweet potato chili is a delicious way to cook with ground bison.

Ingredients

• 1 pound ground bison
• 2 small sweet potatoes
• 1 medium white onion (finely diced)
• 1 can kidney beans (about 15 ounces) (rinsed and drained)
• 1 can black beans (about 15 ounces) (rinsed and drained)
• 2 tablespoons minced garlic
• 1 can diced tomatoes
• 2 tablespoons tomato paste
• 2 tablespoons chili powder
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1/2 teaspoon coriander
• Salt and pepper to taste
• sour cream
• shredded cheese
• avocado
• diced red onion

Instructions

1. Begin by browning the ground bison in a non-stick skillet over medium heat until the meat is thoroughly cooked.
2. Drain the fat from the meat and set aside.
3. While the ground bison is cooling, peel the sweet potatoes and cut them into small bite size pieces.
4. Spray your slow cooker with non-stick spray and add the sweet potatoes, onion, and garlic to your slow cooker.
5. Add the meat, garlic, diced tomatoes (with juice), and tomato sauce.
6. Add the beans.
7. Add the remaining spices and stir well. Cook on low for 6 to 8 hours.
8. Serve with sour cream, shredded cheese, avocado, and diced red onion.

6. Spicy Bison Chili

Spicy Bison Chili Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT75M · Yield: [‘6’, ‘6 people’]

Healthy, spicy, bison chili.

Ingredients

• 2 Tbsp vegetable oil
• 1 lb ground bison
• 1 medium onion ((diced))
• 5 medium Anaheim chilis ((diced))
• 3 cloves garlic ((minced))
• 1 tsp sea salt
• 1 tsp garlic powder
• 1 tsp cumin powder
• 1 Tbsp chili powder
• 1 Tbsp smoked paprika
• ½ tsp black pepper
• ¼ tsp ground cloves
• 1 14 ounce canned diced tomatoes
• 2 Tbsp tomato paste
• 2 14 ounce canned chicken broth
• 1 can chipotle peppers ((as needed))
• 2 15 ounce canned black beans

Instructions

1. Heat oil in a 6-quart Dutch oven. Add ground meat, diced onion, peppers, and garlic. Cook until meat is browned, then and add salt and spices.
2. Stir in diced tomatoes, tomato paste, and chicken broth. Add sauce from the chipotle peppers can, one tablespoon at a time until you achieve the right spiciness. I almost used the whole can.
3. Simmer over low heat for 30 minutes, then add black beans. Cover and simmer for an additional 30 minutes over low heat. Serve with a dollop of sour cream and tortilla chips.

7. Jalapeno Garlic Baked Bison Meatballs

Jalapeno Garlic Baked Bison Meatballs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb ground bison
• 1 small jalapeño, finely minced
• 2 garlic cloves, minced
• 1/2 cup breadcrumbs
• 1 large egg
• 1/4 cup grated Parmesan
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil (optional for brushing)

Instructions

1. 1. Preheat oven to 400°F (200°C) and line a baking sheet.
2. 2. In a bowl, mix bison, jalapeño, garlic, breadcrumbs, egg, Parmesan, salt, and pepper until just combined.
3. 3. Shape into about 20 meatballs; place on the sheet; brush lightly with oil if desired.
4. 4. Bake 15–20 minutes until browned and cooked through.

8. Bison Pasta

Ground Bison Pasta Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’, ‘6 Servings’]

Bison Pasta – Easy weeknight dinner coming your way! This tasty Ground Bison Pasta Recipe is made with ground bison, tomato sauce, onion, and Italian seasonings.

Ingredients

• 1 tablespoon olive oil
• 1 onion (diced)
• 1 lb ground bison
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 32 oz tomato sauce
• 1 teaspoon Italian seasoning
• 2 tablespoons butter (cold)
• 1 lb pasta (rotini)

Instructions

1. Have the Pasta Water Simmering Before You Begin.  Bison Pasta is super quick and easy to make.  So, make sure you have your well-salted (should taste salty like the sea) pasta water heated to a low boil before you start.  I usually put in a palm full of kosher salt into 8 quarts of water.  You’ll begin cooking the pasta once the sauce has started simmering.
2. Dice and Sauté Onion: Dice a small onion and sauté it in a pan with 1 tablespoon of olive oil until just translucent.
3. Add Ground Bison and Brown.  Next, add 1 pound ground bison, along with 1 teaspoon kosher salt and 1/4 teaspoon ground pepper.  Break up the meat and mix it in with the sautéed onions until meat is browned.  Taste the meat at this point to make sure that it is well seasoned.  It should be tasty!
4. Add Tomato Sauce, Seasonings and Simmer.  Now, stir in the tomato sauce and Italian Seasoning and let the sauce simmer for 10 minutes.
5. Cook The Pasta.  Toss the pasta into the water right after you have the sauce simmering.  Cook the pasta according to the instructions on the package.  Approximately 8-10 minutes.  Try to time the pasta so that you don’t have to drain it when it’s done.  Ideally, it’s best to transfer the pasta directly from the water to the sauce using a slotted spoon.
6. Taste Test and Adjust Seasonings.  After the sauce has simmered for 10 minutes, it’s time for another taste test and to adjust the seasonings as necessary.
7. Add the Cooked Pasta to the Sauce.  When the pasta is ready, use a slotted spoon to transfer it directly from the water into the simmering sauce, bringing with it some of the starchy pasta water. The starchy pasta water is the secret flavor booster for Italian sauces!  It’s also a great way to loosen a sauce that is too thick.   So, always reserve a cup just in case it comes in handy!
8. Finish the Sauce.  Final step is to turn off the heat and stir in 2 tablespoons of butter. Finishing a red sauce with cold butter will reduce the acidity of the tomatoes and smooth out the texture of the sauce.
9. Serve Immediately or Save for Later.  Enjoy this easy weeknight meal right away, or separate into meal-prep containers and freeze.

9. Slow Cooker Bison Sweet Potato Chili

Slow Cooker Bison Sweet Potato Chili is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT480M · Total: PT495M · Yield: [‘8’, ‘8 servings’]

This Slow Cooker Bison Sweet Potato Chili is a hearty and healthy meal that’s perfect for serving on a cold day.

Ingredients

• 2 teaspoons olive oil
• 1 cup diced onion (yellow or red)
• 3 cloves of garlic (grated)
• 2 pounds lean ground bison, (I used 90/10%)
• 2 large sweet potatoes, (peeled and diced (approximately 4-5 cups))
• 2 14.5 cans diced fire roasted tomatoes, undrained
• 15 ounce can tomato sauce
• 4 ounces canned green chiles
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 tablespoon unsweetened cocoa powder
• 1 1/2 teaspoons smoked paprika
• 1/2 teaspoon coriander
• 1 teaspoon kosher salt
• Fresh ground black pepper to taste
• 1/2 cup water
• Diced avocado (red onion and cilantro for toppings)

Instructions

1. Heat 2 teaspoons olive oil in a large and deep non-stick skillet over medium-high heat. When the oil is hot, add onion and sauté 3 minutes, then add the garlic and sauté 30 seconds longer. Pour onions into a 6 quart slow cooker.
2. Return skillet to medium-high heat, add in the bison and use a wooden spoon to break it up into crumbles. Season with salt and pepper. Cook until the bison has browned (doesn’t need to be completely cooked through). Drain the fat from the skillet then pour the browned bison into slow cooker.
3. Add the remaining ingredients (minus the toppings) to the slow cooker and stir everything together until combined. Cover with the lid and cook on high heat for 4-5 hours or low for 6-7 hours or until the sweet potatoes are fork tender.
4. Top with diced avocado, red onion and cilantro if desired.

10. Bison Bolognese

Bison Bolognese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT75M · Yield: [‘6’, ‘6 servings’]

This slowly simmered bison bolognese recipe is loaded with amazing flavors. It makes for a hearty, family friendly, and absolutely delicious meal!

Ingredients

• 4 tablespoons minced garlic
• 1 large yellow onion (finely diced)
• 1 large carrot (skinned, stem removed, and finely diced)
• 1 rib of celery (stems removed and finely diced)
• 1 pound ground bison
• 1/2 pound ground Italian sausage (I used mild but sweet or hot varieties also work well in this recipe)
• 1 cup red wine
• 1 cup milk
• 1 can whole tomatoes in juice (about 28 ounces)
• 4 tablespoons tomato paste (heaping)
• 2 teaspoons Italian seasoning
• 1/2 teaspoon parsley flakes
• 1 teaspoon red pepper flakes
• 1 bay leaf (remove after cooking)
• salt and pepper (to taste)

Instructions

1. In a large pot, brown your ground bison and ground Italian sausage. Drain the fat.
2. Mince or run your carrot, celery, and yellow onion through a food processor.
3. Add to the meat and stir well.
4. Run the whole tomatoes through your food processor and add them.
5. Add the tomato paste, red wine, and spices. Stir well.
6. Cover and let simmer on low for 30 minutes to 1 hour.
7. In the last five minutes of cooking, reduce the heat and pour the milk in.
8. Add salt and pepper to taste.
9. Remove the bay leaf and serve over pasta (such as tagliatelle, pappardelle, or your favorite).

11. Bison Meatballs

Bison Meatballs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [’30’, ’30 meatballs’]

These spiced-up bison meatballs are egg and dairy free with a homemade smoky BBQ sauce! Serve them up as an appetizer or main dish.

Ingredients

• 1 pound ground bison meat
• 1 tablespoon Worcestershire sauce
• ½ cup yellow onion (diced)
• ¼ cup red bell pepper (diced)
• 3 garlic cloves (minced)
• 2 teaspoons thyme leaves (dried)
• 2 tablespoons fresh parsley (finely chopped)
• ¾ teaspoon salt
• ½ teaspoon pepper
• 2 cups ketchup
• ¼ cup apple cider vinegar
• 2 tablespoons brown sugar
• 2 tablespoons honey
• 2 tablespoons Worcestershire sauce
• 2 teaspoons liquid smoke
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ⅛ teaspoon ground cloves

Instructions For the Meatballs

1. Preheat the oven to 400°F. Line a baking sheet with foil or parchment paper.
2. Combine all of the meatball ingredients in a large bowl. Do not overmix.
3. Loosely form 1-inch balls with the ground meat and transfer them to the lined baking sheet.
4. Bake for 15 minutes in the preheated oven or until fully cooked.

Barbecue Sauce

1. Meanwhile, whisk the barbecue sauce ingredients together in a saucepan over medium heat. Bring to a simmer.
2. Reduce heat to medium-low and simmer for 10 minutes, whisking occasionally.
3. Serve the meatballs with the BBQ sauce.

12. Southwestern Bison Chili

Southwestern Bison Chili is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘6’, ‘6 servings’]

This easy Southwestern Bison Chili recipe comes together in under 30 minutes and uses ground bison and a handful of panty staples to make the perfect chili recipe.

Ingredients

• 1 lb Ground Bison
• 32 oz tomato sauce
• 1/2 Onion Diced
• 1 can Rotel (green chilies and diced tomatoes)
• 1 can chili beans
• 1 can dark red kidney beans (drained and rinsed)
• 2 tablespoons Avocado Oil
• 2 tablespoons Chili Powder
• 1 teaspoon Garlic Powder
• 1 teaspoon Cumin
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 teaspoon Onion Powder
• shredded cheese for topping (optional)
• avocado for topping (optional)

Instructions

1. Add the avocado oil to a Dutch oven and heat to medium heat.
2. Add the diced onions to the Dutch oven and sauté for 3-4 minutes until translucent.
3. Add the ground bison to the Dutch oven and cook till browned. About 8 minutes.
4. To the pot, add the whole can of Rotel, chili beans (with the sauce in the can), kidney beans, and tomato sauce. Stir to combine.
5. Add in the chili powder, garlic powder, onion powder, cumin, salt, and pepper and stir. Let cook on low for as least 15 minutes or cover and let sit on low for a few hours.

Slow Cooker

1. Cook the ground bison over medium heat with the avocado oil until there is no pink left, about 6 minutes.
2. Add the ground bison, diced onion, chili beans with the sauce, kidney beans, the can of Rotel, and all the seasoning to a slow cooker and stir to combine.
3. Cover and cook on low for 8 hours or high for 4 hours.

13. Savory Swedish Meatballs and Mashed Potatoes

Dairy Free Swedish Meatballs (Gluten Free + Whole30) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT35M · Total: PT55M · Yield: [‘4’, ‘4 people’]

These Dairy Free Swedish Meatballs are creamy, cozy, and full of flavor. Made with ground bison, a silky dairy free gravy, and simple real food ingredients, this gluten free recipe is the ultimate comfort meal for any night of the week.

Ingredients

• 1 pound ground bison (*or ground beef)
• 1/4 cup almond flour
• 1 egg
• 2 teaspoons dried parsley
• 1 1/2 teaspoons garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon allspice
• 1/4 teaspoon nutmeg
• 1 cup broth (beef or chicken)
• 1/2 cup unsweetened dairy free milk
• 2 tablespoons coconut aminos
• 2 tablespoons arrowroot powder
• 1 tablespoon ghee (*or Vegan butter)
• 2 teaspoons Dijon mustard

Instructions Cooking the meatballs

1. Add the meatball ingredients to a large bowl and mix together using your hands.
2. Using your hands or an ice cream scoop, roll the meatball mixture into 1.5 inch balls and place them on a plate. Put the plate in the refrigerator and let the meatballs chill for 10-30 minutes.
3. Add avocado oil or olive oil to a large skillet and turn heat to medium.
4. Cook the meatballs for 5 minutes and then turn them upside down and cook the other side for another 5 minutes.
5. Once you have cooked both sides of the meatballs, using tongs, turn the meatballs on their sides and cook each side for 2 minutes then remove from the skillet and place on a plate.

Making the Gravy

1. Add the ghee or vegan butter to the hot pan the meatballs were in and let it melt.
2. Add the arrowroot to the pan and whisk together with the melted ghee or vegan butter. About 1-2 minutes.
3. Add the dairy free milk, broth, coconut aminos, and Dijon mustard to a medium mixing bowl and whisk together.
4. Slowly and a little bit at a time (I usually do a few tablespoons at a time), add the liquid to the hot pan, whisking to combine. The mixture will seize up at first but will loosen up the more liquid is added.
5. Let the gravy thicken for about 5 minutes on medium heat, whisking occasionally.
6. Once the gravy has thickened, add the meatballs back into the pan with the gravy and turn the heat to low. Let the meatballs and gravy cook on low for 5 minutes.

14. Bison Cheddar Topper Cauliflower Steaks

Bison Cheddar Cauliflower Steaks is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘4’, ‘4 servings’]

Thick cut and hearty cauliflower steaks are topped with melted cheddar and a savory bison, crimini mushroom and leek saute. It’s healthy comfort food heaven.

Ingredients

• 1 large head cauliflower (cut into thick slices (about 1 inch wide))
• salt and pepper to taste
• 1 teaspoon fresh thyme
• 1 tablespoon extra virgin olive oil
• 1/2 cup Sargento sharp cheddar fine cut
• 1/2 pound ground bison
• 1/2 tablespoon butter
• 1/2 tablespoon extra virgin olive oil
• 1 large shallot (thinly sliced)
• 1 leek (washed well, sliced lengthwise then thinly sliced into half rings)
• 3/4 pound crimini mushrooms (cleaned and left whole)
• 1/4 cup whole milk
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• salt and pepper to taste

Instructions For the cauliflower steaks

1. Preheat oven to 375 degrees convection roast if you have that option or 400 degrees regular bake.
2. Grease baking sheet with cooking spray and place cauliflower steaks on the baking sheet.
3. Drizzle cauliflower with the olive oil, season with salt, pepper and the thyme and place into oven to roast for 15-18 minutes until starting to turn golden brown around the edges.
4. Remove from oven, top each steak with the cheddar cheese, return to oven until melted and bubbly, about 3-5 additional minutes. Remove from oven and set aside.

For the bison topping

1. While cauliflower roasts, heat a large skillet over medium-high heat.
2. Add bison to the skillet and cook until browned breaking up the meat with a spatula. Drain any excess fat from the pan, transfer the bison to a plate and set aside.
3. In the same pan, add the butter and olive oil.
4. Add the shallot and saute for 1 minute until starting to soften and fragrant.
5. Add the leeks to the pan and cook another 1-2 minutes until starting to soften.
6. Add the mushrooms, give everything a good toss in the pan and let cook without stirring for about 5-7 minutes until mushrooms have given off all their liquid and start to brown.
7. Reduce the heat to medium-low, return the bison to the pan, add the milk, cinnamon, nutmeg, salt and pepper, stir together and let cook another 2-3 minutes until thickened.
8. Plate cauliflower and spoon bison mixture over top.

15. Whole30 Bison Meatloaf

Easy Whole30 Bison Meatloaf is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT60M · Total: PT70M · Yield: [‘8’, ‘8 people’]

This Whole30 Bison Meatloaf is the ultimate cozy dinner, tender, flavorful, and made with real ingredients you can feel good about. It’s packed with lean ground bison, sautéed veggies, and topped with a tangy, sugar-free ketchup glaze for that classic comfort food flavor. Perfect for a wholesome weeknight meal or Sunday dinner!

Ingredients

• 2 pounds ground bison
• 2 eggs
• 1 cup diced celery
• 1 cup diced onion
• 1 cup almond flour
• 2 teaspoon garlic powder
• 1 teaspoon onion powder
• 3 tablespoon dried thyme
• 1/2 cup divide ketchup (*I use Primal Kitchen’s to keep this compliant)
• 1/2 teaspoon salt
• 1 teaspoon pepper

Instructions

1. Preheat the oven to 350 degrees Fahrenheit.
2. Add avocado or olive oil to a pan and heat to medium heat. Dice the celery and onions, then add them to the pan and cook for 5 minutes or until they are soft and translucent in color.
3. To a large mixing bowl, add the eggs, bison, almond flour, garlic powder, onion powder, thyme, cooked celery and onions, 1/4 cup of ketchup, salt, and pepper.
4. Combine the ingredients with your hands or a fork.
5. Once the mixture is combined, add it to a meatloaf pan that has been sprayed with avocado or olive oil and top it with the rest of the ketchup (1/4 cup).
6. Cook uncovered for 1 hour or until it has an internal temperature of 160 degrees Fahrenheit and there is no pink left.

16. Bison Meatballs

Bison Meatballs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [’12’, ’12 meatballs’]

These delicious bison meatballs are a healthier alternative to ground beef. Super quick and easy to make, they are ready to serve in less than half an hour and can be made ahead of time. Stir them into your favorite marinara sauce and serve over pasta for the most perfect comfort food.

Ingredients

• 21 ounces ground bison ((600g))
• 1/4 cup fine breadcrumbs ((4 tablespoons))
• 1 tablespoon Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 egg
• 1 tablespoon Worcestershire sauce
• oil for frying

Instructions

1. Add all of the ingredients to a large bowl (apart from the oil).
2. Mix the ingredients together using your hands so that everything is well incorporated.
3. Take portions of the mixture and roll into balls. I used around 3 tablespoons per meatball. Place on a tin lined with parchment.

To pan fry

1. Add a tablespoon of oil to a large skillet and heat on a medium high heat.
2. Once hot, add the meatballs, taking care not to overcrowd the pan. Cook on all sides until browned and cooked through – about 10-15 minutes.

To oven bake

1. Pre heat the oven to 400F / 200c.
2. Place the meatballs into the oven on a baking sheet lined with parchment and cook for 20-25 minutes until browned and cooked through.

17. Bison Picadillo

Bison Picadillo is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘6’, ‘6 servings’]

Bison picadillo is a hearty meat and potato dish that can be eaten a variety of ways. It’s perfect for tacos, over rice, or just eating on its own.

Ingredients

• 1 tablespoon olive oil
• 1/4 cup diced onion
• 1 pound ground bison
• 8 ounces potato (cut into small chunks)
• 1/2 cup diced carrots
• 2 cloves garlic (pressed or minced)
• 1 teaspoon chili powder
• 2 teaspoons cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 pound tomatoes (diced)
• 1/4 cup diced onion
• 1 tablespoon diced jalapeño
• 1 clove garlic (pressed or minced)

Instructions

1. In a high-sided skillet, heat oil over medium-high. Add onions and sauté for 2 minutes. Break ground bison into pieces and add to skillet, breaking up further as it cooks. Cook until browned, about 8 minutes.
2. Add potatoes, carrot, and garlic and stir well.
3. In a small bowl, combine chili powder, cumin, oregano, salt, and ground pepper. Shake spices over meat mixture and stir to incorporate.
4. In a blender or food processor, combine tomatoes, jalapeño, onion, and garlic. Pulse to puree to desired consistency.
5. Pour sauce over meat, stirring to incorporate. Cover skillet and lower heat to just under medium. Simmer for 20 minutes, or until vegetables are tender. If needed, cook uncovered during last minutes to thicken sauce.
6. Serve with tortillas or over rice.

18. Bacon Wrapped Grilled Bison Meatballs

Grilled Bison Meatballs Wrapped in Bacon is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [’16’, ’16 servings’]

This recipe is easy to make and great for storing in the freezer. Add in the homemade Citrus BBQ sauce.

Ingredients

• 1 lb Ground Bison
• ¼ cup Onion (sweet, diced)
• ⅓ cup Panko (or breadcrumbs)
• 1 Egg (beaten )
• ⅓ cup Parmesan Cheese
• 1 lb Bacon (thinly sliced)
• 1 cup BBQ Sauce
• ¼ cup Orange Juice Concentrate

Instructions Bison Meatballs

1. Combine all of the ingredients into a small bowl and combine using your hands to gently pull all ingredients together. Do not overmix or the meat will get tough.
2. Form one inch balls and make even by rolling them in your palm. Place on a cookie sheet to flash freeze or move to the next step if you are grilling them immediately.
3. Wrap the meatball with half a piece of bacon. If you need to use a toothpick, slide one through at this point.
4. Add the wrapped meatballs to a cast iron skillet
5. Grill at 400 degrees with direct heat for ten minutes and then turn the meatballs over. Grill for another ten minutes. The bacon should be crispy.
6. You should ladle any excess bacon grease throughout the process.
7. Remove and serve!

BBQ Sauce

1. Combine the BBQ sauce and orange juice concentrate into a small bowl and stir. Refrigerate until ready to use.

19. Bison Tacos

Bison Tacos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT8M · Total: PT18M · Yield: [’10’, ’10 tacos’]

These bison tacos have almost the same flavor and texture as beef tacos but with leaner and healthier meat! It’s a quick dinner for any night of the week (not just Taco Tuesday) with basic ingredients.

Ingredients

• 1 tablespoon canola oil
• 1 pound ground bison meat
• 1 tablespoon garlic (minced)
• 2 tablespoons water
• 2 tablespoons Mexican seasoning mix (or Taco seasoning)
• 10 hard taco shells (warmed)
• 1 ripe avocado (chopped)
• 1 cup Roma tomatoes (chopped)
• 1 tablespoon lime juice
• ½ cup red onion (sliced)
• sour cream
• salsa verde (aka. green salsa)
• fresh cilantro leaves (optional)

Instructions

1. In a small bowl, mix the avocado, tomatoes and lime juice together. Set aside.
2. Heat the canola oil in a large skillet over medium heat. Add the ground bison to the pan and break it up into pieces with a wooden spoon. Let it brown for 3 minutes without stirring.
3. Continue to break it up into smaller pieces, until the meat is fully browned, stirring occasionally. Add the minced garlic and stir fry for 1 minute.
4. Add the water and Mexican seasoning. Mix until well combined. Check the seasoning and add salt, if needed. Remove from heat.
5. Spoon the warm meat into the taco shells. Top with the avocado mixture, red onions, sour cream, salsa verde and fresh cilantro. Serve immediately!

20. Bison Burger

Buffalo Burgers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘9’, ‘9 burgers’]

These buffalo burgers have a wonderful flavor and are so easy to prepare!

Ingredients

• 2 lbs bison burger
• 1 tsp salt
• 1 tsp Montreal Steak Seasoning
• 3 cloves roasted garlic ((pressed))
• 1 tsp crushed red pepper
• ½ tsp black pepper
• ¼ tsp liquid smoke
• 1 Tbsp bacon grease ((or olive oil))
• 1 slice white bread ((torn in small chunks))
• 1 medium egg

Instructions

1. Mix all the ingredients in a large bowl, using your hands. Make sure the ingredients are thoroughly combined
2. Divide the meat in half, then in fourths, and finally into nine equally-sized portions. You should have enough for nine 4 oz patties.
3. Form the meat into patties using your hand, or a hamburger press. Place wax paper between the patties and freeze until ready to eat. 
4. Cook for approximately five minutes per side (either in a frying pan or on the grill). 
5. Top with your favorite hamburger fixings and serve.

21. Bison Stuffed Peppers

Bison Stuffed Peppers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT35M · Total: PT55M · Yield: [‘4’, ‘4 servings’]

Lean protein packed ground bison stuffed peppers are a deliciously hearty meal with a cheesy topping. A healthier alternative to beef & easy recipe to make!

Ingredients

• 1/2 cup dry white rice
• 1 cup water
• 12 ounces ground bison
• 1 tablespoon extra virgin olive oil
• 4 medium bell peppers (halved and seeded)
• 1 large carrot (grated)
• 1 small zucchini (grated)
• 1 medium yellow onion (chopped)
• 2 cloves garlic (minced)
• 1 tablespoon minced fresh rosemary + extra for garnish
• salt and pepper to taste
• 8 ounces tomato sauce
• 1/2 cup grated cheddar cheese

Instructions

1. Preheat oven to 400°F. Place peppers in a baking dish with about 1/2″ water on the bottom. Bake peppers for 10 minutes then remove and set aside.
2. Combine rice and water to a small sauce pot and bring to a boil. Once boiling, reduce to a simmer, cover and cook until water is absorbed. (*see note)
3. While rice cooks, place olive oil in a large skillet over medium-high heat. Add bison to the pan, breaking up into small pieces until browned. Drain most of the excess liquid from the skillet then return to heat.
4. Add the onions, carrot and zucchini and cook until softened, about 3-5 minutes.
5. Add the garlic, rosemary, salt and pepper to the skillet and cook until fragrant, about 1 minute.
6. Add cooked rice to the skillet, stir to combine then add the tomato sauce. Turn off heat and stir to thoroughly combine filling.
7. Spoon bison mixture into the halved peppers. Cover with foil and bake for 30 minutes.
8. Remove from the oven, sprinkle grated cheddar cheese on top of each pepper and return to oven for about 5 minutes until cheese is just melted.
9. Serve warm and garnish with extra minced rosemary if desired.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.