Be-Bopping To A Fantastic Bison Recipe - The 7up Experience Blog at - 311916

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Be-Bopping to a Fantastic Bison Recipe 
Sep. 30, 2013 11:58 pm 
It's been some time, since I last had Bison to eat. What is Bison you ask? It's Buffalo. A lean red meat with a very low gamey taste. I'm not one for deer/venison meat at all. I'll make it for family but I'm not one to eat it. UN-less it's in a beef stick form, then, I'm there.

But, as most know I am Allstar Brand Ambassador for and as an ambassador, a survey came up asking the group of us about Bison...boy did my hand go up...ME ME ME!!! oh oh oh, MEEEE!!! I was so excited at the thought of trying a recipe with the bison. The last time I've eaten bison, was 6 years ago and it was the best hamburger I've ever had! Now, working with bison, was just as easy as if I was working with beef. And the meat is just as compatible to a variety of ingredients as beef is. The quality and texture is just fabulous.
 So, when I found out I was selected, I went over the amazing selection of recipes and my family loves stews, so I selected  my recipe, and The Bison Council sent me the bison pot roast meat to use with the recipe I chose. I have to say a big thank you to them, because the quality of the meat was fantastic and they really went out of the way to make sure, their product was just as they delivered.

Let me tell you what I found out when I visited their website, and I totally encourage you to do so. Bison is tastes sooooo good, it's lower in calories and fat then beef, chicken, turkey and pork. It has much protein as beef and chicken. It's high in iron and low in sodium. Please check out their website and check the facts and recipes. This recipe was my pleasure to try and enjoy and serve to my family.

(yes, the word cranberry is in! It's so good)
1/2 cup all-purpose flour
2 pounds bison chuck roast, cut into 3/4-inch cubes, or bison stew meat
3 tablespoons vegetable oil
2 (14.5 ounce) cans beef broth
2 cups cranberry juice or cranberry juice cocktail
1 1/2 cups fresh cranberries, rinsed
1/2 cup chopped onion
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
2 cups frozen cut green beans
1 1/2 cups chopped carrots
1 cup sliced celery
Reserve 1/4 cup of the flour. Place the remaining flour in a resealable plastic bag. Add bison chuck roast cubes, a few at a time, shaking to coat. Heat oil over medium-high in a 5- to 6- quart Dutch oven or pot. Brown bison cubes in batches on all sides in hot oil. Drain off fat. Stir in 3 cups of the broth, the cranberry juice, cranberries, onion, thyme, marjoram, sugar, salt, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 1 hour.

Stir in green beans, carrots, and celery. Simmer, covered, for 1 more hour or until bison and vegetables are tender. Stir the remaining 1/2 cup broth and the reserved 1/4 cup flour in a small bowl until smooth; stir into stew. Cook and stir until thickened and bubbly; cook and stir 1 more minute.
Serve warm with some crusty bread or a savory cornbread.

As I thought this was out of my comfort zone with adding cranberries to a savory dish...Little did I realize, what a treat it was. The pairing of bison with the cranberries was fantastic. During the cooking process, the berries broke down and melded with the broth, meat and herbs and it made an excellent addition to my family's dinner. One bowl was left after everyone sat down to eat and really raved that it was quite delicious. I've used ground bison before and this was a 1st using it in tender cuts of roast. I will so be buying it as a great dinner treat for my family. This recipe was exceptionally wonderful, meat was tender, the broth and vegetables were over the top awesome! The recipe as a whole was just outstanding. If I had enough for the family to have leftovers for another dinner, they would be gone right now ;-) thank you for allowing me to be apart of making this meal. It's a winner!

Again, do check out & The Bison Council's website for some wonderful and creative recipes using Bison.
I am an Allrecipes Allstar Brand Ambassador (a voluntary position) and I am not compensated for my work with Products received from advertisers are only used for experience-based reviews by mis7up aka The 7up Experience. The reviews, contents and opinions expressed in this blog are purely the sole opinions of mis7up aka The 7up Experience.
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About Me
I'm an active mom of 4 and married the love of my life. I'm a full~time certified care giver, part~time food blogger @ , avid & obsessed novice photographer. I love allrecipes and pretty much an addict. I'm also a new member to Banana Belt Photography Club that's local to my community, and an Allrecipes Allstar Brand Ambassador. And have stamped allrecipes on me for life. The site has opened up my eyes to so much more then just recipes. I'm proud to be a member of this site and my love, passion & learning other recipes from other valued members has really broaden my horizens.
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Asian, Mexican, Multi-cultured foods, Low-fat, Low-sugar, Stews, casseroles, slow cooker meals and baking......Everything!!
My favorite family cooking traditions
Funny but true: Cooking traditions men sit in the recliner and women in the My family is always in the kitchen. My sister and her family, my parents and my family celebrate Christmas in January. Due to distance and work related jobs. Every year we plan what we are having ahead of time. Our tradition is usually food we've had abroad growing up overseas. Normally with Asia influences. It's always a special treat when we normally don't make the dishes often throughout the year.
My cooking triumphs
Unknown to me when I came up with a chicken and dumpling recipe of my own, my father was floored & delighted and told me it tasted just like his mother's.......My mom dropped her jaw because it was better then her's. It's a staple with my husband and kids.
My cooking tragedies
I had found a recipe for a Pretzel Pie(like Pecan Pie), thought it looked good and I didn't follow the recipe when it said unsalted pretzels. I just grabbed the normal stuff with the salt on it, made the pie, and my dad and husband were painting with thrist. And making weird pickle sour expressions, when I realized the pie was over salted. Oopppss! I never made it again.
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