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The first is a Dunham family favorite. For all of you San Diegans who love carne asada, it will be one of your favs to. It calls for flank steak, but you can use round steak (we have our round cut really thin - it substitutes for any recipe calling for flank steak, which, on a bison is really kind of measly - they can't help it if they have little flanks, poor guys). The second recipe is for short ribs, which are not good on the BBQ - much too little meat and no fat. BUT, cooked in the crock pot, they are delicious!!!! Here they are! Enjoy!
LIME CILANTRO TACOS
1 ½ pounds flank steak (or thin cut round steak)
4 limes; 2 juiced, the other 2 cut in wedges
1 ½ t. paprika
1 t. salt
½ t. pepper
1 c. chopped cilantro
2 T. chopped onion
Tortillas, cheese, guacamole, tomatoes, sour cream, olives - any other taco garnishes you like.
Prepare marinade for carne asada by using the juice from 2 limes salt, pepper, cilantro and chopped onion. Place all these in a plastic Ziploc style bag along with the flank steak. Refrigerate for at least 8 hours or overnight. Grill the flank/round until done (3-5 minutes per side maybe - watch it, tough bison is overdone bison??). Slice steak 1/8 thick along the grain first and then chop into small pieces. Fill tortillas with meat and garnish with other items. Yum!!
1 ½ pounds flank steak (or thin cut round steak)
4 limes; 2 juiced, the other 2 cut in wedges
1 ½ t. paprika
1 t. salt
½ t. pepper
1 c. chopped cilantro
2 T. chopped onion
Tortillas, cheese, guacamole, tomatoes, sour cream, olives - any other taco garnishes you like.
Prepare marinade for carne asada by using the juice from 2 limes salt, pepper, cilantro and chopped onion. Place all these in a plastic Ziploc style bag along with the flank steak. Refrigerate for at least 8 hours or overnight. Grill the flank/round until done (3-5 minutes per side maybe - watch it, tough bison is overdone bison??). Slice steak 1/8 thick along the grain first and then chop into small pieces. Fill tortillas with meat and garnish with other items. Yum!!
CROCK POT BRAISED SHORT RIBS
3-4 pounds short ribs
½ c. flour
1 ½ t. paprika
1 t. salt
½ t. dry mustard
2 medium onions, sliced and separated into rings
1 c. beer or stock (bison homemade or beef store bought)
1 clove garlic (or more!!)
3 T. water
2 T. flour
If you are using beef, you’d want to brown the short ribs to remove the fat, but with bison, you can skip this step – you want all the fat they’ll give you! Combine ½ cup flour, paprika, salt and mustard; toss with short ribs. Add rib mixture to crock pot. Place onions, beer (or water or stock) and garlic in crock pot. Stir to mix ribs with onion rings (be sure onions are under ribs). Cover and cook on low 8-12 hours or high 4-6 hours. Remove short ribs to warm serving platter. If thickened gravy is desired, make a smooth paste with 2T flour and water. Turn crock pot to high and stir in paste. Cover and cook until gravy is thickened. Or you can do the gravy in a sauce pan. Makes appx. 6 servings.
3-4 pounds short ribs
½ c. flour
1 ½ t. paprika
1 t. salt
½ t. dry mustard
2 medium onions, sliced and separated into rings
1 c. beer or stock (bison homemade or beef store bought)
1 clove garlic (or more!!)
3 T. water
2 T. flour
If you are using beef, you’d want to brown the short ribs to remove the fat, but with bison, you can skip this step – you want all the fat they’ll give you! Combine ½ cup flour, paprika, salt and mustard; toss with short ribs. Add rib mixture to crock pot. Place onions, beer (or water or stock) and garlic in crock pot. Stir to mix ribs with onion rings (be sure onions are under ribs). Cover and cook on low 8-12 hours or high 4-6 hours. Remove short ribs to warm serving platter. If thickened gravy is desired, make a smooth paste with 2T flour and water. Turn crock pot to high and stir in paste. Cover and cook until gravy is thickened. Or you can do the gravy in a sauce pan. Makes appx. 6 servings.
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