Bison Meat or Bison Expansion


In the next couple of months we need to decide what we will to do with the 2 calves that were born to us in 2016 as well as how many heifers to add as we grow. Do we process the 2 yearlings from 2016 or do we keep them in the herd and bring in fewer new heifers? In our efforts to decide we take time to meet other ranchers, discuss their processes for growing their herd and selling their meat products. Today, as part of our research in finding a butcher to slaughter our calves, if this is the route we take, we visited a farmer’s market in the area and connected with one of our fellow bison ranchers. They process their animals at two separate processing locations.  Does meat being processed taste differently from one processor than another, how does the meat taste after packaging and being frozen.  Please email, text or Facebook message us on your experience with purchasing, preparing, and eating Bison.  Here is a recipe for you to try and then to share. We hope enjoy this wonderful, lean meat!


1 1/2 lbs.            ground bison

2 Tbs.   good quality Dijon mustard

2 Tbs.   roasted & chopped shallots & garlic

2 red onions sliced

balsamic vinegar

2 bulbs fennel sliced

1 tsp.    Lea & Perrins Worcestershire sauce

splash  extra virgin olive oil

                kosher salt & fresh ground black pepper to taste

                good quality blue cheese or Roquefort


Combine all ingredients and form 6 patties adding approximately 1
teaspoon of blue cheese into the center of each patty.   Grill to order. Serve with rosemary roasted potatoes and homemade coleslaw.  Serves 6



2 sliced red onions drizzled with extra virgin olive oil & balsamic vinegar.  Grill until tender.

2 bulbs of fennel, sliced & sautéed until tender.

Toss the onions & fennel together and place on bison burger.



Chef Kathy Cary

:Cook Street School of Fine Cooking – Denver, CO