Best 2 Braised Bison Recipes

Braised bison is a versatile and flavorful dish that can be prepared in a variety of ways. This article will provide you with everything you need to know to make the perfect braised bison dish, from choosing the right cut of meat to selecting the best braising liquid. Whether you're a seasoned cook or just starting out, you'll find all the information you need to make a delicious and satisfying braised bison dish.

Here are our top 2 tried and tested recipes!

BEER-BRAISED BISON BRISKET WITH ROOT VEGETABLES

Beer-Braised Bison Brisket with Root Vegetables image

Slowly braised with root vegetables in a beer and horseradish sauce, bison makes a wonderfully hearty meal.

Provided by The Bison Council

Categories Trusted Brands: Recipes and Tips The Bison Council

Time 12h25m

Yield 10

Number Of Ingredients 12

Ingredients

1 (4.5 pound) bison brisket
1 ½ teaspoons salt
½ teaspoon black pepper
1 pound carrots, cut into 2-inch pieces
2 medium parsnips, peeled and cut into 2-inch pieces
2 medium turnips or potatoes, peeled and cut into wedges
1 large onion, cut into wedges
1 (12 ounce) can beer
1 tablespoon prepared horseradish
4 cloves garlic, minced
1 teaspoon dried thyme
1 cup dried apricot halves

Steps:

If necessary, cut bison brisket to fit into a 6-quart slow cooker. Sprinkle bison brisket with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Place carrots, parsnips, turnips, and onion in the cooker. Top with bison brisket. Combine beer, horseradish, garlic, thyme, the remaining 1 teaspoon salt and the remaining 1/4 teaspoon pepper in a medium bowl; pour over bison brisket.
Cover and cook on low for 10 hours. Stir in apricot halves. Cover and cook for 2 more hours.
Transfer bison brisket to a cutting board. Slice bison brisket across the grain; arrange on a serving platter. Using a slotted spoon, transfer vegetables to the platter, reserving cooking liquid. Strain cooking liquid and pass with bison brisket and vegetables.

Nutrition Facts : Calories 284.6 calories, Carbohydrate 22.5 g, Cholesterol 104.5 mg, Fat 3.4 g, Fiber 4.4 g, Protein 38.1 g, SaturatedFat 1.2 g, Sodium 480.3 mg, Sugar 12.1 g

BRAISED BISON

Braised Bison image

Provided by Food Network

Categories main-dish

Time 13h25m

Yield 10 servings

Number Of Ingredients 16

Ingredients

6 large dried New Mexican red chiles or 4 tablespoons chili powder
2 teaspoons toasted cumin seeds
4 tablespoons sweet corn powder, optional
4 tablespoons rubbed sage
1 tablespoon garlic powder
2 teaspoons smoked paprika
2 tablespoons kosher salt
2 teaspoons ground black pepper
One 5-pound bison chuck roll or other braising cut
1/2 cup olive or neutral oil
1 quart bison stock, beef stock or water
4 to 6 dried New Mexican red chiles
1 yellow onion, chopped
3 Roma tomatoes
2 cloves garlic
Salt and pepper

Steps:

For the bison dry rub: Blend the chiles, cumin seeds and corn powder in a spice grinder into a smooth powder and set aside. Transfer to a mixing bowl and add the sage, garlic powder, smoked paprika, salt and pepper. Mix thoroughly and keep in a mason jar.
For the braised bison: Preheat a grill for cooking over medium-high heat and preheat the oven to 225 degrees F.
Place the bison on a cookie sheet and cover it with oil. Cover with about 5 tablespoons dry rub, thoroughly covering the entire cut. Sear the meat all over on the grill, about 5 minutes per side, then transfer to a Dutch oven and add enough stock to cover the meat halfway. Cover with foil, then the lid and bake until tender, about 12 hours.
Remove the meat from the hot stock to a cookie sheet and let rest, at least 20 minutes.
For the chile reduction: Deseed chiles and toast them. Char onion and tomatoes. Put chiles, onion, tomatoes and garlic in a blender along with 2 cups bison stock left behind from cooking the bison and blend until smooth. Add salt and pepper to taste.
Use tongs to pull the meat apart and use your hands to separate the fat (discard the fat).
Cut meat into smaller pieces and return to the Dutch oven with the hot stock and 1 cup chile reduction.

Tips:

Choose the right cut of bison meat: Chuck roast, short ribs, and brisket are all good choices for braising, as they have a lot of connective tissue that will break down and become tender during the cooking process.
Brown the meat before braising: This will help to develop flavor and color. You can brown the meat in a Dutch oven or skillet over medium-high heat. Be sure to sear all sides of the meat.
Use a flavorful braising liquid: You can use a variety of liquids for braising bison, such as beef broth, red wine, or beer. You can also add vegetables, herbs, and spices to the liquid to enhance the flavor.
Cook the bison until it is fall-apart tender: This will usually take at least 2 hours, but it may take longer depending on the cut of meat and the cooking method. You can check the tenderness of the meat by inserting a fork into it. If the fork slides in easily, the meat is done.
Serve the bison with your favorite sides: Mashed potatoes, roasted vegetables, and rice are all good choices. You can also serve the bison on a bun or in a taco.

Conclusion:

Braised bison is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up less expensive cuts of meat, and it is also a healthier alternative to traditional beef braises. With a little planning and effort, you can easily make a delicious braised bison dish that your family and friends will love.