Hot & Spicey Bison Black Bean Chili

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Ingredients

  • 2 1/2 lbs ground bison
  • 1 1/2 tablespoons light olive oil
  • 3 medium onions, peeled and chopped
  • 5 garlic cloves, peeled and chopped
  • 2 cans (14 oz. ea.) diced tomatoes
  • 2 cans (6 oz. ea.) tomato paste
  • 7 oz. light beer
  • 3 teaspoons crushed, dried red pepper flakes
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon light chili powder
  • 4 teaspoons ground cumin
  • 3 cups cooked or canned black beans, rinsed and drained
  • 1/4 teaspoon Tobasco sauce
  • Dash of sea salt

Directions

  1. In a large pan, heat the olive oil over medium heat and add the onions and garlic. Saute until transparent.
  2. Add the ground bison to the pan and brown lightly. Remove any excess liquid and discard. Add the diced tomatoes, tomato paste, beer, red pepper flakes, cayenne, chili powder and cumin. Stir to mix.
  3. Continue to cook over low heat for 45 minutes, stirring occasionally. Add the black beans, Tobasco and salt. Cook 10 to 12 minutes or until beans are heated.

Bison Steak with Jack Daniels Sauce

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Ingredients

  • 6 10 ounce Bison rib steaks
  • Salt & freshly ground white pepper to taste
  • 2 tablespoons butter or olive oil
  • 1/4 cup minced shallots or green onions
  • 1/2 cup sliced fresh mushrooms
  • 4 tablespoons unsalted butter, at room temperature
  • 2 cups beef stock
  • 3/4 cup dry white wine
  • 2 tablespoons green peppercorns, lightly crushed
  • 1/2 cup plus 5 tablespoons Jack Daniels or other high quality bourbon
  • 1/2 heavy cream (optional)
  • drops of fresh lemon juice

 

Directions

  1. Season bison steaks with salt & pepper to taste and let them rest for 1 hour at room temperature.
  2. Make sauce: in a saucepan, saute shallots and mushrooms in 2 tablespoons butter until golden brown. Add stock, wine, 1/2 cup bourbon, 1 tablespoon of peppercorns, reduce over medium heat by half. Add cream and reduce to a light sauce consistency. Whisk in remaining 2 tablespoons butter little by little. Add remaining 1 tablespoon peppercorns, 5 tabkespoons bourbon and lemon juice to taste, keep warm.
  3. Saute bison steaks in butter until medium rare, 2-3 minutes per side. Serve with sauce.

Venison Filet with Pecan Sauce

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Ingredients

  • 4 6 ounce filets: Venison Loin Medallions
  • 1 tablespoon olive oil
  • 1 teaspoon chopped garlic
  • 1 medium onion, sliced
  • 8oz small button mushrooms
  • 3 tablespoons cream sherry
  • 2 cups chicken stock
  • 1/2 cup heavy cream
  • 2 teaspoons cornstarch
  • 1/3 cup pecan halves
  • 1/4 cup green onions, finely sliced

Directions

  1. Season Venison with salt & pepper.
  2. Heat olive oil in non-stick skillet. Add Venison and cook until rare. Remove from skillet.
  3. Add onion and mushrooms to pan; cook 3-5 minutes. Add garlic and cook 2 more minutes.
  4. Add sherry; cook 1 minute. Add stock; boil until liquid is reduced by half, about 8-10 minutes, skimming fat & foam as necessary.
  5. Combine 2 tablespoons of cream with cornstarch.
  6. Add remaining cream to skillet; bring to a boil.
  7. Whisk in cornstarch mixture; simmer 4-5 minutes. Add Venison, pecans and green onions. Simmer 2 minutes and serve.