Central Market
Bison Recipes ... Buffalo Recipes – You Say Bison, I Say Buffalo

Bison Empanadas

Crescent Roll dough (Pillsbury’s)
2 Tbsp olive oil
1 pound ground bison
1 medium onion, chopped
1 ½ tsp smoked paprika
½ cup Spanish olives, quartered
Egg white
Salt and pepper to taste
Grated cheese (optional)

Pop open the dough canister and separate dough into triangles on the baking sheet.  Brown ground bison meat with onions and garlic (in 2 tablespoons of olive oil if you wish).  When brown, stir in spice and olives.  Put a spoonful of bison mixture onto each triangle of dough and form into empanada.  Top each with egg white and a sprinkle of cheese.  Cook according to Crescent Roll package directions until brown.

Spinach Salad with Balsamic Vinaigrette

1 pound baby spinach, washed and dried
1 cup purple grapes, cut in half
1 thinly sliced green apple
1 cup Feta cheese, crumbled
1 cup walnut pieces (drizzle w/melted butter, then sprinkle lightly w/sugar and cayenne pepper, toast at 350 degrees for 10 minutes)
Newman's Own balsamic vinegar dressing - use a lot, toss right before serving

Cilantro Jalapeno Butter

¼ cup jalapenos, chopped
3 tbsp cilantro, chopped
12 tbsp butter, softened

Allow butter to soften.  Combine butter with jalapenos and cilantro, place on wax paper.  Roll into tube, twisting paper ends.  Refrigerate until firm.

Bison Medallions

1 ½ pounds bison tenderloin
Salt and pepper to taste
4 tbsp butter, divided

Cut tenderloin crossways into 12 equal rounds.  Pound bison rounds to flatten to generous ¼ inch thick medallions and season lightly with salt and pepper.  Melt 2 tbs butter in heavy skillet over medium heat.  Working in batches, cook bison in skillet until brown on outside, pink in center, about 2 minutes per side; add more butter as needed to cook all the medallions.  Transfer to warmed plates. 

To serve; top warm medallions with thin slices of jalapeno butter and allow to melt.