Braised Bison

  • Yield : 10 servings
  • Cook Time : 5m
  • Ready In : 25m
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  • 6 large dried New Mexican red chiles or 4 tablespoons chili powder
  • 2 teaspoons toasted cumin seeds
  • 4 tablespoons sweet corn powder, optional
  • 4 tablespoons rubbed sage
  • 1 tablespoon garlic powder
  • 2 teaspoons smoked paprika
  • 2 tablespoons kosher salt
  • 2 teaspoons ground black pepper
  • One 5-pound bison chuck roll or other braising cut
  • 1/2 cup olive or neutral oil
  • 1 quart bison stock, beef stock or water
  • 4 to 6 dried New Mexican red chiles
  • 1 yellow onion, chopped
  • 3 Roma tomatoes
  • 2 cloves garlic
  • Salt and pepper


Step 1

For the bison dry rub: Blend the chiles, cumin seeds and corn powder in a spice grinder into a smooth powder and set aside. Transfer to a mixing bowl and add the sage, garlic powder, smoked paprika, salt and pepper. Mix thoroughly and keep in a mason jar.

Step 2

For the braised bison: Preheat a grill for cooking over medium-high heat and preheat the oven to 225 degrees F.

Step 3

Place the bison on a cookie sheet and cover it with oil. Cover with about 5 tablespoons dry rub, thoroughly covering the entire cut. Sear the meat all over on the grill, about 5 minutes per side, then transfer to a Dutch oven and add enough stock to cover the meat halfway. Cover with foil, then the lid and bake until tender, about 12 hours.

Step 4

Remove the meat from the hot stock to a cookie sheet and let rest, at least 20 minutes.

Step 5

For the chile reduction: Deseed chiles and toast them. Char onion and tomatoes. Put chiles, onion, tomatoes and garlic in a blender along with 2 cups bison stock left behind from cooking the bison and blend until smooth. Add salt and pepper to taste.

Step 6

Use tongs to pull the meat apart and use your hands to separate the fat (discard the fat).

Step 7

Cut meat into smaller pieces and return to the Dutch oven with the hot stock and 1 cup chile reduction.


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