20 Savory Ground Bison Recipes Delight

Oh, the joys of cooking with ground bison—it’s lean, flavorful, and perfect for spicing up your weeknight dinners! Whether you’re craving hearty comfort food or looking for a quick, nutritious meal, our roundup of 20 savory ground bison recipes has something to delight every palate. Dive in and discover your next favorite dish that’s sure to impress family and friends alike!

Bison Burger with Caramelized Onions

Dive into the rich flavors of a perfectly cooked bison burger topped with sweet caramelized onions. This recipe brings a gourmet twist to your classic burger night.

Ingredients

• 1 lb ground bison
• 1 tbsp olive oil
• 1 large onion, thinly sliced
• 1 tsp salt
• 1/2 tsp black pepper
• 4 burger buns
• 1 tbsp butter

Instructions

1. Heat olive oil in a skillet over medium heat. Add sliced onions and cook slowly, stirring occasionally, until golden brown and caramelized, about 20 minutes. Tip: Lower the heat if onions start to burn.
2. While onions cook, preheat grill to 400°F. Season ground bison with salt and pepper.
3. Form bison into 4 equal patties, about 1/2 inch thick. Tip: Make a slight indentation in the center of each patty to prevent bulging during cooking.
4. Grill patties for 4 minutes on each side for medium-rare, or until desired doneness. Tip: Avoid pressing down on patties to keep juices inside.
5. Toast burger buns on the grill for 1 minute, or until lightly golden.
6. Spread butter on the toasted buns. Assemble burgers by placing a patty on each bun and topping with caramelized onions.

Caramelized onions add a sweet depth that complements the lean, slightly gamey flavor of bison. Serve with a side of crispy sweet potato fries for a complete meal.

Spicy Bison Tacos with Avocado Cream

Kick off your taco night with these Spicy Bison Tacos with Avocado Cream. Bold flavors meet simple prep for a meal that’s sure to impress.

Ingredients

• 1 lb ground bison
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 8 small corn tortillas
• 1 avocado
• 1/4 cup sour cream
• 1 tbsp lime juice
• 1/4 cup chopped cilantro
• 1/2 cup diced red onion

Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. Add ground bison to the skillet. Cook for 5 minutes, breaking it apart with a spoon.
3. Stir in chili powder, cumin, garlic powder, and salt. Cook for another 3 minutes until bison is browned.
4. Warm corn tortillas in a dry skillet over medium heat for 30 seconds per side. Tip: Keep them warm by wrapping in a clean kitchen towel.
5. In a blender, combine avocado, sour cream, and lime juice. Blend until smooth. Tip: For a thinner consistency, add a tablespoon of water.
6. Assemble tacos by dividing bison among tortillas. Top with avocado cream, cilantro, and red onion. Tip: Let guests customize their toppings for a fun twist.

Enjoy the juicy bison paired with the cool avocado cream. The crispy tortillas add a perfect crunch. Serve with a side of pickled jalapeños for an extra kick.

Bison Meatballs in Marinara Sauce

Zesty and hearty, these bison meatballs in marinara sauce are a game-changer for dinner. Perfect for a cozy night in or impressing guests.

Ingredients

• 1 lb ground bison
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 24 oz marinara sauce
• 1/4 cup fresh basil, chopped

Instructions

1. Preheat oven to 375°F.
2. In a large bowl, combine ground bison, breadcrumbs, Parmesan, egg, garlic, salt, and pepper. Mix until just combined.
3. Shape mixture into 1.5-inch meatballs. Tip: Wet your hands to prevent sticking.
4. Heat olive oil in a large skillet over medium-high heat. Brown meatballs on all sides, about 2 minutes per side. Tip: Do not overcrowd the skillet.
5. Transfer meatballs to a baking dish. Pour marinara sauce over them.
6. Bake for 20 minutes, or until meatballs reach an internal temperature of 160°F. Tip: Use a meat thermometer for accuracy.
7. Garnish with fresh basil before serving.

Outstandingly tender, these meatballs pair wonderfully with spaghetti or crusty bread. The bison adds a rich, slightly sweet flavor that elevates the classic marinara.

Bison Chili with Beans and Corn

Outstanding for a hearty meal, this bison chili combines rich flavors with a satisfying texture. Perfect for chilly evenings or game day gatherings.

Ingredients

• 1 lb ground bison
• 1 cup diced onions
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 can (15 oz) kidney beans, drained
• 1 can (15 oz) corn, drained
• 1 can (28 oz) crushed tomatoes
• 2 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup water

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onions and garlic, sauté until onions are translucent, about 5 minutes.
3. Add ground bison, breaking it apart with a spoon, cook until no longer pink, about 7 minutes.
4. Stir in chili powder, cumin, salt, and black pepper, cook for 1 minute to toast spices.
5. Add crushed tomatoes, kidney beans, corn, and water, bring to a boil.
6. Reduce heat to low, simmer uncovered for 30 minutes, stirring occasionally.
7. Tip: For deeper flavor, let the chili sit for 10 minutes off the heat before serving.
8. Tip: If the chili is too thick, add more water 1/4 cup at a time until desired consistency.
9. Tip: Serve with a dollop of sour cream or shredded cheese for added richness.

Chunky and robust, this chili’s bison meat offers a leaner alternative to beef without sacrificing depth. Corn adds a sweet crunch, making each bite interesting. Try serving over baked potatoes for a twist.

Bison Shepherd’s Pie with Sweet Potato Topping

Let’s dive into a hearty twist on a classic, perfect for those chilly evenings when only comfort food will do.

Ingredients

• 1 lb ground bison
• 1 cup diced onions
• 1 cup diced carrots
• 1 cup frozen peas
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tsp Worcestershire sauce
• 1 cup beef broth
• 2 large sweet potatoes, peeled and cubed
• 2 tbsp butter
• 1/4 cup milk
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 375°F.
2. In a large skillet, brown the ground bison over medium heat for 5-7 minutes. Drain excess fat.
3. Add onions, carrots, and garlic to the skillet. Cook for 5 minutes until vegetables soften.
4. Stir in tomato paste, Worcestershire sauce, and beef broth. Simmer for 10 minutes until slightly thickened. Tip: For deeper flavor, let it simmer a few extra minutes.
5. Mix in frozen peas. Remove from heat and set aside.
6. Boil sweet potatoes in salted water for 15 minutes until tender. Drain.
7. Mash sweet potatoes with butter, milk, salt, and pepper until smooth. Tip: For extra creaminess, warm the milk before adding.
8. Spread the bison mixture in a baking dish. Top with sweet potato mash.
9. Bake for 20 minutes until topping is lightly golden. Tip: Broil for the last 2 minutes for a crispier top.

Flavorful and satisfying, this dish offers a perfect balance of savory and sweet. Serve with a side of crisp green salad to cut through the richness.

Bison Stuffed Bell Peppers

Every now and then, a recipe comes along that’s both hearty and healthy. Bison stuffed bell peppers fit the bill perfectly, offering a lean yet flavorful twist on a classic dish.

Ingredients

• 4 large bell peppers
• 1 lb ground bison
• 1 cup cooked quinoa
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup marinara sauce
• 1/2 cup shredded mozzarella cheese

Instructions

1. Preheat oven to 375°F.
2. Cut tops off bell peppers; remove seeds and membranes.
3. Heat olive oil in a skillet over medium heat.
4. Add onion and garlic; sauté until soft, about 3 minutes.
5. Add ground bison; cook until browned, about 5 minutes.
6. Stir in cooked quinoa, salt, and black pepper.
7. Fill each bell pepper with the bison mixture.
8. Place peppers in a baking dish; pour marinara sauce over them.
9. Cover with foil; bake for 25 minutes.
10. Remove foil; sprinkle with mozzarella cheese.
11. Bake uncovered until cheese is melted, about 10 minutes.

Delightfully tender bell peppers cradle a savory bison and quinoa filling, topped with gooey mozzarella. Serve atop a bed of greens for a colorful, nutrient-packed meal.

Bison and Mushroom Stroganoff

Now, let’s dive into a hearty Bison and Mushroom Stroganoff that’s both rich and satisfying. This dish combines lean bison with earthy mushrooms for a twist on the classic.

Ingredients

– 1 lb bison meat, ground
– 2 cups mushrooms, sliced
– 1 tbsp olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup beef broth
– 1 tbsp Worcestershire sauce
– 1 tsp Dijon mustard
– 1/2 cup sour cream
– 1 tbsp flour
– 8 oz egg noodles
– Salt and pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. Add ground bison, breaking it apart with a spoon. Cook until browned, about 5 minutes.
3. Remove bison from skillet; set aside.
4. In the same skillet, add onions and garlic. Cook until softened, about 3 minutes.
5. Add mushrooms; cook until they release their juices, about 5 minutes.
6. Sprinkle flour over mushrooms; stir to combine.
7. Slowly pour in beef broth, stirring constantly to avoid lumps.
8. Add Worcestershire sauce and Dijon mustard; stir well.
9. Return bison to skillet. Simmer for 10 minutes, stirring occasionally.
10. Meanwhile, cook egg noodles according to package instructions; drain.
11. Remove skillet from heat; stir in sour cream until fully incorporated.
12. Season with salt and pepper to taste.
13. Serve stroganoff over cooked egg noodles.
Makes for a creamy, flavorful dish with a perfect balance of meaty and earthy tones. Try garnishing with fresh parsley for a pop of color.

Bison Sloppy Joes with Coleslaw

A bold twist on a classic, this Bison Sloppy Joes recipe pairs perfectly with crunchy coleslaw for a satisfying meal. Ideal for weeknight dinners or casual gatherings, it’s a hearty dish that doesn’t skimp on flavor.

Ingredients

– 1 tbsp olive oil
– 1 lb ground bison
– 1 small onion, diced
– 1 green bell pepper, diced
– 2 cloves garlic, minced
– 1 cup ketchup
– 2 tbsp brown sugar
– 1 tbsp Worcestershire sauce
– 1 tsp mustard powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 4 hamburger buns
– 2 cups coleslaw mix
– 1/4 cup mayonnaise
– 1 tbsp apple cider vinegar
– 1 tsp sugar
– 1/4 tsp celery seed

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add ground bison, breaking it apart with a spoon. Cook until no longer pink, about 5 minutes.
3. Tip: Drain excess fat for a leaner dish.
4. Add onion and bell pepper to the skillet. Cook until softened, about 3 minutes.
5. Stir in garlic and cook for 30 seconds until fragrant.
6. Mix in ketchup, brown sugar, Worcestershire sauce, mustard powder, salt, and black pepper.
7. Tip: Simmer on low heat for 10 minutes to meld flavors.
8. Meanwhile, in a bowl, combine coleslaw mix, mayonnaise, apple cider vinegar, sugar, and celery seed.
9. Tip: Let the coleslaw sit for 5 minutes to slightly soften.
10. Toast hamburger buns lightly if desired.
11. Spoon bison mixture onto buns and top with coleslaw.

Layered with textures and flavors, the Bison Sloppy Joes offer a juicy, savory bite contrasted by the crisp, tangy coleslaw. Serve with pickles or a side of sweet potato fries for an extra touch.

Bison Meatloaf with BBQ Glaze

You won’t find a more satisfying comfort dish than this hearty bison meatloaf, glazed with a smoky BBQ sauce that caramelizes beautifully in the oven.

Ingredients

– 1.5 lbs ground bison
– 1 cup breadcrumbs
– 1 large egg
– 1/2 cup milk
– 1/2 cup BBQ sauce
– 1 tbsp Worcestershire sauce
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp salt
– 1/2 tsp black pepper

Instructions

1. Preheat oven to 375°F. Line a loaf pan with parchment paper for easy removal.
2. In a large bowl, combine 1.5 lbs ground bison, 1 cup breadcrumbs, 1 large egg, 1/2 cup milk, 1 tbsp Worcestershire sauce, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/2 tsp black pepper. Mix until just combined; overmixing can make the meatloaf tough.
3. Transfer the mixture to the prepared loaf pan, shaping it into an even loaf. Tip: For a more even cook, make a slight indentation down the center of the loaf.
4. Brush 1/4 cup BBQ sauce over the top of the meatloaf. Reserve the remaining sauce for later.
5. Bake in the preheated oven for 45 minutes. Tip: Place a baking sheet underneath to catch any drips.
6. After 45 minutes, brush the remaining 1/4 cup BBQ sauce over the meatloaf. Continue baking for another 15 minutes, or until the internal temperature reaches 160°F.
7. Let the meatloaf rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring a moist slice.

Kick your dinner up a notch by serving this bison meatloaf with a side of roasted sweet potatoes and a crisp green salad. The BBQ glaze adds a sticky sweetness that contrasts perfectly with the lean, savory bison.

Bison and Quinoa Stuffed Zucchini

Mixing lean bison with quinoa creates a protein-packed filling for zucchini boats that’s both nutritious and satisfying. This dish is perfect for a hearty dinner that doesn’t skimp on flavor or health benefits.

Ingredients

– 4 medium zucchinis
– 1 lb ground bison
– 1 cup cooked quinoa
– 1/2 cup diced onion
– 2 cloves garlic, minced
– 1 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 tsp paprika
– 1/4 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley

Instructions

1. Preheat oven to 375°F.
2. Cut zucchinis in half lengthwise; scoop out seeds to create boats.
3. Heat olive oil in a skillet over medium heat; add onion and garlic, sauté until translucent, about 3 minutes.
4. Add ground bison to skillet; cook until browned, breaking it apart with a spoon, about 5 minutes.
5. Stir in cooked quinoa, salt, pepper, and paprika; mix well and remove from heat.
6. Fill zucchini boats with bison-quinoa mixture; place on a baking sheet.
7. Sprinkle Parmesan cheese over stuffed zucchinis.
8. Bake for 20 minutes, or until zucchinis are tender and cheese is golden.
9. Garnish with chopped parsley before serving.
Just out of the oven, the zucchinis are tender yet firm, with a savory filling that’s rich in flavors. Serve them with a side of crisp salad for a complete meal.

Bison Bolognese Pasta

A bold twist on a classic, this Bison Bolognese Pasta swaps traditional beef for leaner bison, offering a richer flavor profile. Perfect for a hearty dinner, it’s a dish that promises to satisfy with minimal fuss.

Ingredients

– 1 lb ground bison
– 1 tbsp olive oil
– 1/2 cup diced onion
– 1/2 cup diced carrot
– 1/2 cup diced celery
– 2 cloves garlic, minced
– 1/2 cup red wine
– 1 can (28 oz) crushed tomatoes
– 1/2 cup whole milk
– 1 tsp salt
– 1/2 tsp black pepper
– 1 lb pasta
– 1/4 cup grated Parmesan cheese

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add onion, carrot, and celery. Cook for 5 minutes until softened.
3. Stir in garlic and cook for 1 minute until fragrant.
4. Increase heat to medium-high. Add ground bison. Cook until browned, about 5 minutes.
5. Pour in red wine. Simmer until reduced by half, about 3 minutes.
6. Add crushed tomatoes, milk, salt, and pepper. Stir to combine.
7. Reduce heat to low. Simmer uncovered for 45 minutes, stirring occasionally.
8. Meanwhile, cook pasta according to package instructions until al dente.
9. Drain pasta, reserving 1/2 cup of pasta water.
10. Toss cooked pasta with Bolognese sauce, adding reserved pasta water as needed to loosen the sauce.
11. Serve topped with grated Parmesan cheese.
Savor the deep, meaty flavors of the bison paired with the tangy sweetness of tomatoes. The pasta’s al dente bite perfectly complements the sauce’s richness. Try serving with a sprinkle of fresh basil for a vibrant finish.

Bison and Black Bean Enchiladas

Zesty and hearty, these enchiladas pack a punch with lean bison and fiber-rich black beans. Perfect for a weeknight dinner that doesn’t skimp on flavor or nutrition.

Ingredients

• 1 lb ground bison
• 1 cup black beans, drained and rinsed
• 1 tbsp olive oil
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 8 corn tortillas
• 2 cups enchilada sauce
• 1 cup shredded Monterey Jack cheese
• 1/4 cup chopped cilantro

Instructions

1. Preheat oven to 350°F.
2. Heat olive oil in a large skillet over medium heat.
3. Add diced onion and cook until translucent, about 3 minutes.
4. Stir in minced garlic, ground cumin, chili powder, and salt. Cook for 1 minute until fragrant.
5. Add ground bison to the skillet. Cook until browned, breaking it apart with a spoon, about 5 minutes.
6. Mix in black beans. Cook for 2 minutes to combine flavors.
7. Warm corn tortillas in the microwave for 30 seconds to make them pliable.
8. Spread 1/2 cup enchilada sauce on the bottom of a 9×13 inch baking dish.
9. Divide the bison mixture evenly among the tortillas. Roll them up and place seam side down in the dish.
10. Pour remaining enchilada sauce over the top. Sprinkle with Monterey Jack cheese.
11. Bake for 20 minutes, or until cheese is bubbly and slightly golden.
12. Garnish with chopped cilantro before serving.

Layered with bold flavors, these enchiladas offer a satisfying chew from the tortillas and a creamy melt from the cheese. Try serving with a side of avocado slices for a cool contrast.

Bison Breakfast Sausage Patties

Mornings demand hearty, flavorful starts, and these Bison Breakfast Sausage Patties deliver just that. Lean bison meat offers a richer taste than traditional pork, perfect for a protein-packed breakfast.

Ingredients

– 1 lb ground bison – 1 tsp salt – 1/2 tsp black pepper – 1/2 tsp garlic powder – 1/2 tsp onion powder – 1/4 tsp ground sage – 1/4 tsp crushed red pepper flakes – 1 tbsp olive oil

Instructions

1. In a large bowl, combine 1 lb ground bison, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp ground sage, and 1/4 tsp crushed red pepper flakes. Mix until spices are evenly distributed. Tip: For best flavor, let the mixture sit for 10 minutes before forming patties. 2. Divide the mixture into 8 equal portions. Shape each into a 1/2-inch thick patty. Tip: Wet your hands slightly to prevent sticking. 3. Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering. 4. Add patties to the skillet. Cook for 4 minutes on one side without moving. 5. Flip patties. Cook for another 3 minutes or until internal temperature reaches 160°F. Tip: Avoid pressing down on patties to keep them juicy. 6. Remove from skillet. Let rest for 2 minutes before serving. Flavorful and slightly spicy, these patties have a perfect crust with a tender inside. Serve atop a toasted English muffin with a fried egg for a breakfast sandwich that stands out.

Bison and Spinach Lasagna

Satisfy your lasagna cravings with a twist—bison and spinach lasagna. This hearty dish layers rich flavors and textures for a memorable meal.

Ingredients

– 1 lb ground bison – 2 cups ricotta cheese – 1 egg – 2 cups shredded mozzarella cheese – 1/2 cup grated Parmesan cheese – 10 oz frozen spinach, thawed and drained – 1 jar (24 oz) marinara sauce – 12 lasagna noodles, uncooked – 1 tbsp olive oil – 1 tsp salt – 1/2 tsp black pepper – 1/2 tsp garlic powder

Instructions

1. Preheat oven to 375°F. 2. Heat olive oil in a skillet over medium heat. Add ground bison, salt, pepper, and garlic powder. Cook until browned, about 5 minutes. Tip: Break the bison into small crumbles for even cooking. 3. In a bowl, mix ricotta cheese, egg, and drained spinach. 4. Spread 1/2 cup marinara sauce at the bottom of a 9×13 inch baking dish. 5. Layer 4 lasagna noodles over the sauce. 6. Spread half of the ricotta mixture over the noodles. 7. Sprinkle half of the cooked bison over the ricotta. 8. Add 1/2 cup marinara sauce over the bison. 9. Repeat layers: noodles, remaining ricotta mixture, remaining bison, and 1/2 cup marinara sauce. 10. Top with final layer of noodles and remaining marinara sauce. 11. Cover with mozzarella and Parmesan cheeses. Tip: For a golden top, broil the lasagna for the last 2 minutes of baking. 12. Cover with foil and bake for 25 minutes. Remove foil and bake for another 25 minutes. Tip: Let the lasagna rest for 10 minutes before slicing for cleaner cuts. Oven-baked to perfection, this lasagna boasts a creamy interior with a crispy, cheesy top. Serve with a side of garlic bread for a complete meal.

Bison Kebabs with Tzatziki Sauce

Mouthwatering and hearty, these bison kebabs pair perfectly with cool tzatziki for a balanced bite. Ideal for grilling season, they’re simple yet impressive.

Ingredients

– 1.5 lbs bison meat, cubed
– 1 cup plain Greek yogurt
– 1 tbsp olive oil
– 2 cloves garlic, minced
– 1 tbsp lemon juice
– 1/2 cucumber, grated and drained
– 1 tsp dill, dried
– Salt to taste
– 1/2 tsp black pepper
– 1 red onion, cut into chunks
– 1 bell pepper, cut into chunks

Instructions

1. Preheat grill to 400°F.
2. In a bowl, mix bison cubes with olive oil, salt, and black pepper.
3. Thread bison, red onion, and bell pepper onto skewers alternately.
4. Grill kebabs for 4 minutes per side for medium-rare, or until desired doneness.
5. For tzatziki, combine Greek yogurt, minced garlic, lemon juice, grated cucumber, and dill in a bowl.
6. Chill tzatziki in the fridge for at least 30 minutes before serving.
7. Serve kebabs hot with chilled tzatziki on the side.
Perfectly charred outside and juicy inside, these kebabs offer a smoky flavor that contrasts beautifully with the creamy, tangy tzatziki. Try serving them over a bed of quinoa for a complete meal.

Bison and Sweet Potato Hash

Looking for a hearty, nutrient-packed meal? This bison and sweet potato hash delivers bold flavors and satisfying textures in every bite.

Ingredients

• 1 tbsp olive oil
• 1 lb ground bison
• 2 cups sweet potatoes, diced
• 1/2 cup onion, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 tsp smoked paprika
• 2 eggs

Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. Add ground bison to the skillet. Cook for 5 minutes, breaking it apart with a spoon.
3. Add diced sweet potatoes and chopped onion to the skillet. Stir to combine.
4. Season with salt, black pepper, garlic powder, and smoked paprika. Mix well.
5. Cook for 15 minutes, stirring occasionally, until sweet potatoes are tender.
6. Create two wells in the hash. Crack an egg into each well.
7. Cover the skillet and cook for 5 minutes, or until eggs are set to your liking.

Notably, this hash boasts a perfect balance of savory and sweet, with a crispy exterior and tender interior. Serve it straight from the skillet for a rustic presentation, or top with avocado slices for extra creaminess.

Bison Philly Cheesesteak Stuffed Peppers

You’ve got to try these Bison Philly Cheesesteak Stuffed Peppers for a twist on the classic. They’re packed with flavor and perfect for a hearty meal.

Ingredients

– 4 large bell peppers, halved and seeded- 1 tbsp olive oil- 1 lb ground bison- 1 medium onion, thinly sliced- 1 green bell pepper, thinly sliced- 8 slices provolone cheese- 1 tsp garlic powder- 1 tsp salt- 1/2 tsp black pepper

Instructions

1. Preheat oven to 375°F.2. Heat olive oil in a large skillet over medium heat.3. Add ground bison, cook until browned, about 5 minutes. Tip: Break the meat into small pieces for even cooking.4. Add onion and green bell pepper to the skillet. Cook until soft, about 5 minutes.5. Stir in garlic powder, salt, and black pepper. Remove from heat.6. Arrange bell pepper halves in a baking dish. Fill each with the bison mixture.7. Top each pepper with a slice of provolone cheese.8. Bake for 20 minutes, or until cheese is bubbly and peppers are tender. Tip: For a golden top, broil for the last 2 minutes.9. Let rest for 5 minutes before serving. Tip: This allows the flavors to meld together beautifully.Peppers come out tender-crisp, with a rich, meaty filling and gooey cheese. Serve with a side of crispy fries or a fresh salad for a complete meal.

Bison and Wild Rice Soup

Rich and hearty, this Bison and Wild Rice Soup brings a comforting twist to your dinner table. Ready in under an hour, it’s packed with flavor and nutrients.

Ingredients

• 1 tbsp olive oil
• 1 lb ground bison
• 1 cup diced onions
• 1 cup diced carrots
• 1 cup diced celery
• 4 cups chicken stock
• 1 cup wild rice
• 1 tsp salt
• 1/2 tsp black pepper
• 1 bay leaf
• 1/2 cup heavy cream

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat.
2. Add 1 lb ground bison. Cook until browned, about 5 minutes. Tip: Break the bison into small pieces for even cooking.
3. Add 1 cup diced onions, 1 cup diced carrots, and 1 cup diced celery. Cook until vegetables soften, about 5 minutes.
4. Pour in 4 cups chicken stock. Bring to a boil.
5. Stir in 1 cup wild rice, 1 tsp salt, 1/2 tsp black pepper, and 1 bay leaf. Reduce heat to low. Cover and simmer for 45 minutes. Tip: Stir occasionally to prevent sticking.
6. Remove the bay leaf. Stir in 1/2 cup heavy cream. Heat through for 2 minutes. Tip: For a thicker soup, let it simmer uncovered for an additional 5 minutes.

Flavorful and satisfying, this soup boasts a creamy texture with the earthy tones of wild rice. Serve with crusty bread for a complete meal.

Bison Nachos with Jalapenos and Cheese

Fancy a game-day snack that packs a punch? These bison nachos with jalapenos and cheese are a crowd-pleaser, combining bold flavors with a satisfying crunch.

Ingredients

– 1 lb ground bison
– 1 tbsp olive oil
– 1 tsp salt
– 1 tsp black pepper
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 bag (10 oz) tortilla chips
– 1 cup shredded cheddar cheese
– 1/2 cup sliced jalapenos
– 1/2 cup sour cream
– 1/4 cup chopped cilantro

Instructions

1. Preheat oven to 375°F.
2. Heat olive oil in a skillet over medium-high heat.
3. Add ground bison to the skillet, breaking it apart with a spoon.
4. Season with salt, black pepper, garlic powder, and onion powder. Cook until no pink remains, about 5-7 minutes. Tip: Drain excess fat for a lighter dish.
5. Arrange tortilla chips on a baking sheet in a single layer.
6. Sprinkle cooked bison evenly over the chips.
7. Top with shredded cheddar cheese and sliced jalapenos.
8. Bake for 10 minutes, or until cheese is fully melted. Tip: Watch closely to prevent chips from burning.
9. Remove from oven and drizzle with sour cream. Tip: For extra heat, add more jalapenos to taste.
10. Garnish with chopped cilantro before serving.

Mouthwatering and hearty, these nachos offer a perfect blend of spicy, cheesy, and savory notes. Serve them straight from the baking sheet for a fun, shareable meal.

Bison and Eggplant Parmesan

Just when you thought Parmesan couldn’t get any better, here comes a twist with bison and eggplant. This dish packs a punch with its rich flavors and satisfying textures.

Ingredients

• 1 lb ground bison
• 1 large eggplant, sliced into 1/2 inch rounds
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1 cup breadcrumbs
• 1 cup grated Parmesan cheese
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat oven to 375°F.
2. Season eggplant slices with salt and let sit for 10 minutes to draw out moisture. Pat dry.
3. Dredge eggplant in flour, dip in beaten eggs, then coat with breadcrumbs mixed with Parmesan.
4. Heat olive oil in a pan over medium heat. Cook eggplant until golden, about 3 minutes per side. Tip: Don’t overcrowd the pan to ensure even cooking.
5. In the same pan, cook ground bison until no longer pink, about 5 minutes. Season with salt and pepper.
6. Layer marinara sauce, eggplant, bison, and mozzarella in a baking dish. Repeat layers.
7. Bake for 25 minutes until cheese is bubbly and golden. Tip: Let it rest for 5 minutes before serving for easier slicing.
8. Broil for 2 minutes for a crispier top if desired. Tip: Watch closely to prevent burning.

Perfectly crispy eggplant meets juicy bison under a blanket of melted cheese. Serve with a side of garlic bread to soak up the extra sauce.

Conclusion

Absolutely delicious and nutritious, these 20 savory ground bison recipes offer something for every home cook looking to spice up their meal routine. From hearty burgers to comforting casseroles, each dish promises a flavorful adventure. We’d love to hear which recipes became your favorites—drop us a comment below! Don’t forget to share this roundup on Pinterest to inspire fellow bison enthusiasts. Happy cooking!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.