Home/Raw Bison Shank/Recipes
Back to Home

Healthy Recipes using Raw Bison Shank

Bison Shank Bone Broth

A nutrient-rich bone broth made from raw bison shank, perfect for sipping or using as a base for soups and stews.

Ingredients
  • 2 lbs raw bison shank
  • 12 cups filtered water
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 onion, quartered
  • 4 cloves garlic, smashed
  • 2 tbsp apple cider vinegar
  • 1 tsp black peppercorns
  • 2 bay leaves
  • Fresh herbs (parsley, thyme)
Instructions
  1. In a large pot, combine the bison shank, water, and apple cider vinegar. Let sit for 30 minutes to extract minerals.
  2. Add the chopped vegetables, garlic, peppercorns, and bay leaves to the pot.
  3. Bring to a boil, then reduce to a simmer and cook for 12-24 hours, skimming off any foam. Strain and enjoy!

Bison Shank Tacos with Avocado Salsa

Flavorful bison shank slow-cooked and served in corn tortillas topped with a fresh avocado salsa.

Ingredients
  • 1 lb raw bison shank
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt and pepper to taste
  • 8 corn tortillas
  • 1 avocado, diced
  • 1 tomato, diced
  • 1/4 red onion, chopped
  • Juice of 1 lime
  • Fresh cilantro, chopped
Instructions
  1. Season the bison shank with cumin, chili powder, salt, and pepper, then slow-cook on low for 6-8 hours until tender.
  2. In a bowl, mix avocado, tomato, onion, lime juice, and cilantro to make the salsa.
  3. Shred the bison shank and serve in warmed tortillas topped with avocado salsa.

Bison Shank Stir-Fry with Veggies

A quick and healthy stir-fry featuring tender bison shank and a colorful mix of vegetables.

Ingredients
  • 1 lb raw bison shank, thinly sliced
  • 2 cups mixed bell peppers, sliced
  • 1 cup broccoli florets
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 2 cloves garlic, minced
  • 1 tsp ginger, grated
  • Cooked brown rice for serving
Instructions
  1. Heat sesame oil in a large skillet over medium-high heat. Add garlic and ginger, sauté for 1 minute.
  2. Add sliced bison shank and cook until browned, about 5-7 minutes.
  3. Stir in bell peppers and broccoli, add soy sauce, and cook until veggies are tender. Serve over brown rice.

Bison Shank and Quinoa Salad

A hearty salad combining protein-packed bison shank with nutritious quinoa and fresh vegetables.

Ingredients
  • 1 lb raw bison shank, cooked and shredded
  • 1 cup quinoa, cooked
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/4 red onion, chopped
  • 2 tbsp olive oil
  • Juice of 1 lemon
  • Salt and pepper to taste
Instructions
  1. Cook quinoa according to package instructions and let cool.
  2. In a large bowl, combine shredded bison, cooked quinoa, tomatoes, cucumber, and onion.
  3. Drizzle with olive oil and lemon juice, season with salt and pepper, and toss to combine.

Bison Shank Stuffed Bell Peppers

Bell peppers stuffed with a savory mixture of bison shank, brown rice, and spices, baked to perfection.

Ingredients
  • 4 bell peppers, halved and seeded
  • 1 lb raw bison shank, cooked and chopped
  • 1 cup cooked brown rice
  • 1 can diced tomatoes
  • 1 tsp Italian seasoning
  • 1 cup shredded cheese (optional)
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 375°F (190°C).
  2. In a bowl, mix cooked bison, brown rice, tomatoes, Italian seasoning, salt, and pepper.
  3. Stuff the bell pepper halves with the mixture, top with cheese if desired, and bake for 25-30 minutes.

Bison Shank and Sweet Potato Hash

A delicious breakfast hash featuring bison shank and sweet potatoes, perfect for a healthy start to the day.

Ingredients
  • 1 lb raw bison shank, cooked and diced
  • 2 large sweet potatoes, diced
  • 1 onion, diced
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Fresh herbs for garnish
Instructions
  1. In a large skillet, heat olive oil over medium heat. Add sweet potatoes and cook until tender, about 10-15 minutes.
  2. Add onion and cooked bison shank, sauté until heated through and onions are translucent.
  3. Season with salt and pepper, garnish with fresh herbs, and serve warm.

Bison Shank Lettuce Wraps

Light and refreshing lettuce wraps filled with savory bison shank and crunchy vegetables, perfect for a healthy snack.

Ingredients
  • 1 lb raw bison shank, cooked and shredded
  • 1 cup shredded carrots
  • 1 cucumber, julienned
  • 1/4 cup hoisin sauce
  • 1 head butter lettuce, leaves separated
  • Chopped peanuts for garnish
Instructions
  1. In a bowl, mix shredded bison with hoisin sauce, carrots, and cucumber.
  2. Spoon the mixture into lettuce leaves, garnish with chopped peanuts, and serve immediately.

Bison Shank Curry

A warming and flavorful curry made with tender bison shank, coconut milk, and spices, served over rice.

Ingredients
  • 1 lb raw bison shank, cubed
  • 1 can coconut milk
  • 2 tbsp curry powder
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp ginger, grated
  • 2 cups spinach
  • Cooked basmati rice for serving
Instructions
  1. In a large pot, sauté onion, garlic, and ginger until fragrant.
  2. Add bison shank and curry powder, cooking until browned. Pour in coconut milk and simmer for 45 minutes.
  3. Stir in spinach until wilted, and serve over basmati rice.

Bison Shank and Vegetable Soup

A hearty and nutritious soup featuring bison shank and a variety of vegetables, perfect for any season.

Ingredients
  • 1 lb raw bison shank, cooked and shredded
  • 4 cups vegetable broth
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 zucchini, diced
  • 1 can diced tomatoes
  • 1 tsp Italian seasoning
  • Salt and pepper to taste
Instructions
  1. In a large pot, combine vegetable broth, carrots, celery, zucchini, and tomatoes. Bring to a boil.
  2. Add shredded bison shank and Italian seasoning, reduce heat, and simmer for 20 minutes.
  3. Season with salt and pepper before serving.

Bison Shank and Spinach Frittata

A protein-packed frittata featuring bison shank and fresh spinach, perfect for breakfast or brunch.

Ingredients
  • 1 lb raw bison shank, cooked and chopped
  • 6 eggs
  • 1 cup fresh spinach, chopped
  • 1/4 cup milk
  • Salt and pepper to taste
  • 1 tbsp olive oil
Instructions
  1. Preheat oven to 350°F (175°C).
  2. In a bowl, whisk together eggs, milk, salt, and pepper. Stir in cooked bison and spinach.
  3. Heat olive oil in an oven-safe skillet, pour in the egg mixture, and cook until edges set. Transfer to the oven and bake for 15-20 minutes until fully set.