Dry Spiced Rubs

Be Creative – Use on a variety of cuts of bison

Here are a few dry rubs that have been used in our Valta Bison kitchen.

Rosemary Fennel Rub

About 4 lb of bison meat

Notes:
Pat your bison meat dry. Brush with olive oil. Mix dry ingredients and rub onto meat. Wrap meat in saran wrap and place in fridge overnight. Grill.

Syrian Allspice Blend

Syrian allspice is a combination of spices with the emphasis on allspice. It is hot and peppery with a sweetness that is subtle and interesting. It makes about 1/2 lb of spice and stores well. You can also buy this spice blend at Valta Bison Farms.

Notes:
Grind all ingredients in a food processor, using the steel S blade. Store in a glass jar to retain freshness.

Cooking tip: We use this spice blend when preparing our bison meatballs.

Marinades

Prairie Cuisine Marinade

Notes:
Combine ingredients in a bowl. Place bison meat in a re-sealable plastic bag and add the marinade. Seal bag and refrigerate 4 to 6 hours, turning occasionally. Drain and discard marinade. Grill meat.

Dijon Marinades

Notes:
Combine ingredients in a bowl. Place meat in a re-sealable plastic bag and add the marinade. Seal bag and refrigerate for 4 to 6 hours, turning occasionally. Drain and discard marinade. Grill meat.

Sauces

Merlot Barbecue Sauce

Notes:
In a small bowl, combine all ingredients. Makes about 1 1/4 cups. Great on bison ribs on the grill or in a slow cooker.

Madeira Game Sauce

Notes:
Puree plums in a blender. Combine plums with all ingredients except Madeira. Simmer for 30 minutes. Add wine. Remove from heat. Serve with bison roast or steaks.