Crockpot
The Bison Crockpot Recipes
Crockpot cooking is great for a family on the go. If you constantly find yourself in the dinnertime crunch, pull out your crockpot! Simply place the ingredients in your crockpot, turn it on slow and go off to work. By the time you come home, you have a hearty dinner.
Some crockpot tips for successful cooking:
- No peeking! Everytime you lift the lid to check your food, you need to increase your total cooking time
by 1/2 hour.
- Prepare the ingredients for your crockpot meal the night before. Keep your meat in a separate container in the fridge and assemble in the morning.
- If possible, turn the cooker on the highest setting for the first hour of cooking and then to low or the appropriate setting called for in the recipe.
- The slowcooker works most efficiently when it is filled no less than half full and no more than two-thirds full.
Recipe #1: Slow Cooker Barbecue Bison
3 to 4 lb
1 can
1 bottle / 14 oz
1/2 cup
bison roast (crossrib, round, sirloin tip)
beer
ketchup
brown sugar
Notes:
Mix sugar, beer and ketchup. Pour over roast in crockpot. Cook on slow 6 to 8 hours until you can easily cut and shred meat by running a knife through it. Serve shredded bison or sliced or fresh rolls, with salad and corn on the cob.
Recipe #2: Slow Cooked Bison in Wine
2 to 3 lb
1/2 cup
2 tsp
1 can / 284 ml
10 oz / 284 ml
1 envelope
1/2 cup
bison round steak, cut into 2 inch cubes
hot water
bouillon powder
cream of mushroom soup
mushroom pieces, drained
onion soup mix, or your own spice blend
red wine
Notes:
Place bison cubes in slow cooker. Stir hot water and bouillon powder together. Add soup, mushroom pieces, soup mix and wine. Stir. Pour over bison cubes. Cover. Cook on low for 6 to 8 hours.
Serves 6.
Recipe #3: Darlene's Saucy Bison Roast
1 (2 to 4 lb)
1 can / 284 ml
1 can / 684 ml (or smaller)
1 Envelope
bison roast, less tender cut such as round, crossrib, sirloin tip
cream of wild mushroom soup
diced tomatoes
onion soup mix, or your own spice blend
Notes:
Place roast in slow cooker. Mix soup, tomatoes, and spice mix to form a sauce. Pour over roast. Cover. Cook on low(high first hour if you can) for 6 to 8 hours.
This sauce acts as a marinade for your roast while it is cooking so it will be tender, flavourful and juicy when it is done. It is a very flexible recipe with lots of sauce if you use the large can of diced tomatoes so you can accommodate various sizes of roasts and create a variety of servings. You can serve with mashed potatoes, or noodles. Leftovers can be in a bun the following day. I have used this for company dinners and ordinary farm meals for helpers. The response is always the same- What did you do to that roast? It is total comfort food at its best, nutritious, flavorful and easy!