Tenderloin Tip Kabobs

A wonderful go-to appetizer for your next gathering! Modify the vegetables based on what you like or what’s available. Cherry tomatoes when in season would be a good addition. 

Braised Chuck Roast in Milk Gravy

This recipe for a classic Italian dish called “Maiale al Latte” (braised in milk) was featured in the New York Times and was inspired by the late Italian chef Marcella Hazan.

Buffalo Confit

The results of this recipe will give you tender, rich meat. Wonderful for a showstopping, center of the table event, or shred and use in appetizers or tacos. It’s sooo good!

Pho (Fuh)

This is so good, you will crave it!

English Roast with Orange Rosemary Butter

When I’m wanting a medium rare roast and when a cut needs a little tenderizing, my always go to method is Hot & High then Low & Slow. It’s a winner every time.

Buffalo Osso Buco

This classic Italian dish (typically made with veal), but fabulous with bison, is a favorite of mine. The slightly sweet, rich, grassy goodness of our bison meat braised in white wine and lemon is a winning combination.

Hot & High then Low & Slow Roasting Method

Jill’s cooking video will show you how to get a Sirloin Tip roast, “Prime Rib” tender. It’s almost too good to be true... but it's true!

Bison Heart

This recipe is courtesy of our friend and customer, Angela A. It is absolutely delicious and heart-healthy! 

Buffalo Prime Rib Roast

The perfect addition to any holiday gathering! Delicious!

Cooking Bison Sous Vide

For the last few years I’ve resisted purchasing a sous vide cooking appliance.  The first ones that came out were the size of a roaster and I didn’t need one more cooking gadget taking up prime real estate in my very limited cupboard space. Some of our customers have called in with questions about how to use one with our bison products, and having no experience, I haven’t been able to help. With sous vide machines shrinking to the size of a wand that works with any vessel that holds water, I finally caved-in and purchased one.

Grilled 14 oz. Ribeye with Gorgonzola Port Sauce

With the size of this steak you will want to increase your grilling time. Here's what I did.

Corned Buffalo Hash with Creamed Spinach

One more reason to try our Corned Buffalo Brisket! A great lazy weekend brunch, where you get to eat your buffalo meat and have your vegetables too!
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