I don’t know about where you’re at, but I know here in the Midwest we have been having a HOT summer with no end in sight! So, I thought this might be a good opportunity to offer up some tips for cooking bison indoors, if it’s just too hot to fire up that grill outside. So here’s some tips for cooking your bison indoors:

Bison NY Strips

This method will work out whether it’s a bison steak or a bison burger you are craving. All you need to do, is take out your favorite non-stick skillet or frying pan and add a little bit of olive oil or butter, about a tablespoon would be great. Be sure to keep your heat at medium or medium low – any higher and your tender bison meat will cook too fast and run the risk of becoming tough and chewy.

Season your meat your favorite way – with garlic, pepper, rosemary or, may I suggest our specially created Bison Steak & Burger Seasoning with Sea Salt? Once your oil or butter has had a chance to eat up a little bit, add your steak or burger patties. Cook for about 3 minutes on each side for a burger, a little longer for steaks.

While Pot Roasts may seem to be more of a fall or winter meal, this may be a good way to keep the cooking indoors, without causing the heat from the stove or the oven.

If you haven’t done a bison roast in the crockpot before, try Jane’s:

1 or 2 Frozen NebraskaBison.com Roasts (Chuck and/or Rump)
1/2 cup water
1-2 onions
Worchestershire sauce
1 pkg. french onion soup mix
potatoes, carrots (optional)

Directions: In a 5 qt. crockpot, pour the 1/2 cup water in bottom. Place frozen roast(s) in crockpot. Sprinkle generously with Worchestershire sauce. Sprinkle with dry onion soup mix. Slice onion and place on top of roasts. Potatoes and/or carrots can be placed on top, if desired. Cook on High for 10-12 hours.


This recipe is great for any of the NebraskaBison.com steaks, however it will work best with the Filet Mignon or Top Sirloin. The cooking process takes place in the stove and the oven.

4 NebraskaBison.com tenderloin steaks (filets mignons or top sirloins)
Olive Oil
Salt and pepper, to taste

Directions: Bring steaks to room temperature (set out for about 30 minutes.) Dry steaks with paper towels, coat steaks with olive oil and season both sides with salt and pepper. Set a 10-inch heavy-bottomed oven proof pan or cast-iron skillet on a rimmed baking sheet. Place both on oven rack adjusted to lower-middle position, and heat oven to 500 F. When oven reaches temperature, remove skillet from oven and transfer to stove top over high heat. Immediately place steaks in skillet, being careful that they are not touching each other.

Sear steaks for 2 minutes without disturbing, turn with tongs and sear second side another 2 minutes without disturbing or until both sides are well-browned and have a nice crust. Remove skillet from heat, and using tongs, transfer steaks to hot baking sheet in oven. Roast 3 minutes for rare, 5 minutes for medium rare. Remove and place on a plate. Residual heat build up in steaks will continue to cook the meat. Tent steaks loosely with foil and let rest for 10 minutes, allowing juices to redistribute and settle before serving.

BBQ Bison & Corned Bison both make excellent sandwich meats. Both are pre-cooked meats and only need to be thawed and reheated. Heat BBQ Bison in the crockpot or on the stove top and place on hamburger buns to enjoy a quick meal. Use the Corned Bison to create flavorful Reubens with Sauerkraut and Thousand Island dressing on Rye bread.


Another great meal that can be made just using the stove top. If you don’t already have a favorite Sloppy Joe recipe, try out Jane’s – it’s delicious!

5 lbs. Ground Bison
2 medium onions, finely chopped
4 oz. ketchup
2 Tbsp. prepared mustard
3 Tbsp. Worcestershire sauce
3 Tbsp. cream style horseradish
1 tsp. salt
1/4 tsp. pepper
8 oz. warm water

Directions: In a Dutch oven, place ALL ingredients. Stir and mix ingredients. Over low heat, stir constantly for 15 minutes, or until meat is broken apart finely. Increase heat until it boils, let boil 20-25 minutes. Stir every few minutes. Serve on hamburger buns with sliced hamburger dill pickles and mustard. Add other condiments, if desired.


One thought on “Cooking Bison Meat Indoors”

  1. wow..i like very much bison meat burger,really just amazing . i learn special tips for cooking this from your article,but may you can help me about grill thermometer because i need a grill thermometer for better cooking and test perfect temperature of chicken.lastly i love you..and love your recipes tips.

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