Steak & Brisket
Grilled Bison Flank Steak
Source: Canadian Bison, Summer 2005
Recipe by Wildwood Brewing Company, Calgary
Serving 5. Prep time 15 minutes
Rosemary Fennel Rub
About 4 lb of bison meat
5 - 6 oz
1 tbsp
1 tbsp
1/2 tbsp
2 tbsp
5 tbsp
to consistency
flank steaks
curry powder
paprika
ground ginger
chopped cilantro
soya sauce
canola oil
Notes:
Combine meat with all ingredients. Add enough oil to help coat the steaks and let sit overnight in the fridge.
Heat grill to medium heat. Season meat with sea salt. For best taste, cook flank steak to rare – medium rare.
Smoked Buffalo Brisket
Source: Mark Sobol, Bison World, 2005
6 - 7 lb
to taste
bison brisket
salt and pepper
Dry Rub:
2 1/2 tsp
2 tbsp
2 tbsp
2 tbsp
1 tbsp
1 tbsp
1 tbsp
paprika
salt
ground pepper
chili powder
onion powder
tabasco ground peppers
italian seasoning
Notes:
The night before, salt and pepper the brisket. Place rub ingredients in a food processor and pulse 2 or 3 seconds. Work the dry rub over entire brisket and wrap in foil. Refrigerate overnight.
Next day, prepare electric smoker for brisket. Soak mesquite wood chunks in water for 1 hour. Fill water in smoker bowl, or substitute any unsweetened fruit juice if preferred.
Put smoker on low. Remove brisket from foil and place on top rack of smoker, cover lightly with foil.
Smoke approximately 9 to 10 hours.
Remove from smoker and let rest 15 minutes.
Slice thinly, against grain, and serve with your favorite BBQ sauce on a bun or on its own.
* You can order a bison brisket to try this recipe from Valta Bison Farms.