The Bison Girl :: a lifestyle of good cooking, good eating & living well

While searching for ideas for bison sliders, I knew I wanted to make one with a cheese I normally don't use in my cooking. I've had brie before a few times, and have really enjoyed it, so while perusing my local grocery's artisan cheese section, I decided to go that direction with this slider. I actually created the slider in two different variations: a brie stuffed slider and a second with the cheese on top, both with cabernet onions, both of which worked very well and in following this recipe, use whichever serves your preference. The first stop is preparing the brie. You'll need to cut it into small cubes if you'll be going the path of stuffing your cheese (which was probably my favorite way) . If you're planning to put the cheese on top, then you'll want to slice the cheese. After preparing your cheese is a good time to prepare your onions. Cut a yellow or white onion into slices and then cut in half. Add with a small drop of olive oil to a ho...

This awesome slider was inspired by a Bison Burger I enjoyed a restaurant while visiting my sister in Des Moines, Iowa last year. I didn't get it quite right... part of that was their phenomenal brioche bun... but this one certainly isn't too shabby.  This slider is quite simple: a grilled bison burger slider, with melted cheese, a slice of poblano pepper and topped with pico de gallo. The one thing I would change about how I made this slider, is that I didn't cook the pepper slice at all. It probably would have been a little better if I had either grilled or sautéed the poblano pepper slice and made it more tender.  While you could use store bought pico de gallo, I recommend making it. It's quite simple, and then you can use fresh vegetables! All you need is: tomato, onion (red or yellow), cilantro, green onion, jalapeño peppers, a sprinkle of lime juice and a pinch of salt. Chop and mix all these ingredients together in a small dish and that's reall...

Bison Burgers. Ah... one of my favorite parts of summer.  I love cooking bison burgers. One of the reasons is because, there really isn't anywhere else around here to get a good bison burger other than my kitchen, but another is because it's so easy to cook anyway, and you can make a perfect burger just the way you like it! So here's my quick post on my favorite way to cook bison burgers to help you get started. Of course, the whole point of cooking for yourself is to make food the way you want it, so be creative and make the burger your own. Just use mine as a launch pad! As you can see here on the right, I like to start with big, meaty hand formed patties. If you're going for easiest way possible, my site does sell pre-formed bison burger patties that are wildly popular. I, however, prefer a larger, 1/2 lb. patty and so I prefer to form mine myself from the Ground Bison. I do not add anything to the meat before I form the patties. If you like, you can season ...

Let's start with video footage of this tasty sirloin sizzling, what do you say? So it's been awhile since I've made a good steak and this past week I decided I would change that. This post is going to go over my cooking method for a simple Bison Top Sirloin Steak with mushrooms in the cast iron skillet. As you can see in my final photo, I ended up serving my steak with a cheesy rice and pan fried brussel sprouts. The first step was to get my cast iron skillet on the stove and heated up. I turned the stove onto medium low heat and allowed the pan to get hot before adding a tablespoon of butter and my sliced mushrooms. As you can see in the picture, I've arranged the mushrooms so that there is space in the center of the pan for the steak to cook. If you would like to season your mushrooms with garlic or pepper, now would be the time to do that. After the mushrooms had been in the pan for a couple minutes, I added the steak and two sprigs of fresh rosema...

I had a few short ribs leftover in the freezer from the last time I cooked with short ribs. Maybe leftover isn't the right word, as I specifically didn't use them so that I could save them for this exact purpose. :) Anyway, I wanted to try some tacos with the deliciously tender meat that you get from bison short ribs. Truthfully, although it takes awhile, the process was quite simple.  The full recipe is listed at the bottom of this post, and I've included some process photos from along the way. Enjoy! Bison Short Rib Tacos Ingredients: 2 lbs. Bison Short Ribs 5-8 dehydrated/dried chilies. 1-2 Tbsp. olive oil salt & pepper, for seasoning 1 cup bison broth (or beef) 12 oz. dark beer 8 whole garlic cloves 1 large onion, chopped 1 Tbsp. cumin 1 tsp. allspice 2 Tbsp. brown sugar Directions: Pre-heat oven to 250*F. Cut Short Ribs between the bones. Season both sides of each rib with salt and pepper. Heat oil in dutc...