Bison Jerky Recipes

Before we get to the recipes, I have to tell you how fabulous our new line of Bison Jerky is: it’s, well… FABULOUS! A new must have protein packed food that you will want to have on hand for snacks, packs, apps and so much more! I know you are going to love it! In addition to adding it to a charcuterie board, here are a few other ways I’ve used our new Bison Jerky, for added convenience, flavor and nutritional density in recipes.  

Spinach & Artichoke Bison Dip

A good cheesy, spinach & artichoke dip is pretty hard to resist, but is often lacks in spinach and artichokes. This recipe is packed with both, along with the addition of Chimichurri Bison Jerky to aid in the flavor and to kick up the protein! It’s also creamy and delicious! Lastly, other than the cream cheese, all cheeses can be substituted for whatever you like or what you have on hand. 

Ingredients: 
5 – ounces fresh spinach
10 – ounces jarred artichoke hearts, chopped
8 – ounces cream cheese, room temp
¼ - cup cream
¼ - sour cream, or cottage cheese
1 – egg
2 – teaspoons salt
1 – tablespoon pepper
1 – tablespoon garlic, chopped
1 – lemon, juiced
1 – cup shredded mozzarella
1 – cup shredded parmesan, or sharp cheddar
1 – package Chimichurri Bison Jerky, or any other flavor, coarsely chopped

Preparation: 
1) Loosely wrap spinach in damp paper towels and place on a plate. Microwave for two minutes or until spinach is wilted. Remove from the microwave and allow to cool. Wrap the wilted spinach in dry paper towels and gently squeeze out the moisture. Chop the spinach. This will give you one cup of wilted spinach.

2) Drain the artichoke hearts, and pat excess liquid from them with a paper towel. Chop the artichoke hearts. This will give you a heaping cup of artichokes. 

3) In a food processor, mix the cream cheese, sour cream, egg, seasoning and lemon juice until well incorporated. Add the remaining cheese and mix until just incorporated.

4) Add the bison jerky, and flash process to break up the jerky pieces a bit more. 
Then add the spinach and the artichokes and pulse process until all is incorporated, but not smooth. 

5) Spread mixture into a greased one quart casserole, or cast iron skillet and bake in a 375° preheat oven for 25 minutes. Allow to cool for about 10 minutes before serving.

Serve with crostini, crackers, chips and/or vegetables.  So good! Great for parties, tailgating, or as a side. 

Bison Jerky Trail or Party Mix

When I eat clean or with intention, and I can choose what’s in my food, I avoid seed oils, added sugars, and ingredients I can’t pronounce. A good trail or party snack mix is hard to come by without those additions. Making your own is super easy and results in a naturally sweet, salty, crunchy, savory snack that is super nutritious and super delicious! And full of protein and flavor, thanks to our Firefighter Pineapple Habanero Bison Jerky.

*Note: I did not measure, so add as much of each to your liking. All nuts, dried fruits, and jerky can be substituted for other. For my grandkids, I also add chocolate pieces.  

Ingredients: 
Firefighter Pineapple Habanero Bison Jerky, turn or cut into pieces
Lightly salted almonds
Raw pumpkin seeds
Dried cherries
Dried apricots, cut into pieces

Preparation: Give it all a good mix, and enjoy! Or, make ahead and store in a jar or sealed containers in the fridge. A great addition for lunch boxes too!

Carne Asada Tostadas

Wild Idea’s Bison Jerky is so good, it could easily be my dinner. But, at the end of the day, a hot meal is my preference; it’s just that sometimes I don’t want to put in the effort. My pantry is stocked with minimal canned ingredients, but always salsa verde and beans. Using these products, along with our Carne Asada Bison Jerky, makes for a quick, hot meal that comes together in minutes.  

Ingredients: (Makes 4 Tostadas)
1 – package Carne Asada Bison Jerky, coarse chopped
½ - can (4 oz) salsa verde
¼ - can refried beans, or smashed beans with a little butter
4 – corn tortillas
Olive oil 
Shredded cheese of choice
Salsa and/or other toppings of choice 

Preparation: 
1) Place salsa verde in a bowl and microwave until hot. Remove from the microwave and add the chopped jerky. Cover & set aside.

2) Place the beans in a bowl and microwave until hot. Remove from the microwave, cover, and set aside. 

3) Heat a flat top griddle over medium high heat. Drizzle the griddle with olive oil and add your tortillas. Turn the tortillas over when the bottoms start to get slightly crispy. Working quickly, smear the crispy side with the warmed beans, followed by the bison jerky in the warmed salsa verde, and top with desired amount of cheese. Turn off your heat source, but leave on the stove for a minute or so.  

4) Remove the griddle from the heat source and top with salsa, avocado, sour cream or whatever makes you happy. Serve straight away.