Flavor of the Month

July is Bison Month!

Bison are the largest wild land mammals in North America.  Bulls can stand up to six feet tall at the shoulder and weigh more than 2,000 pounds.  Cows average approximately 1,200 pounds.

Early French explorers called the animals "les boeufs" or "oxen."  The name underwent several modifications until it became the present "buffalo."  Buffalo is now a common nickname for the American Plains bison.  "Tatanka" is the name the Lakota use for bison.  Historically, the Lakota people relied on the tatanka for food, clothing and shelter.  They used hides to make footwear, clothing and tipis.  Sinew was used as thread for sewing, and bones were made into tools.

At their peak, an estimated 60 million bison roamed the plains of North America.  That number was reduced to an estimated 600 at one time.  Recently, the United States Department of Agriculture's first-ever bison census has shown growth.  Their census indicated that 231,950 animals were in the domestic herd in 2002, with South Dakota being the nation's largest bison-producing state.

Have you heard the good news about bison meat?  The American Heart Association now recommends bison meat as part of a heart-healthy diet.  Bison meat is low in fat, and rich in iron and protein.  Best of all, it is delicious!  Try this oh-so-simple, but oh-so-good recipe for South Dakota barbecued bison…

Barbecued Bison

2 tbsp Vinegar
2 tbsp Brown Sugar
4 tbsp Lemon Juice
1 tbsp Chili Powder
1 cup water
1 cup ketchup
3 tbsp Worcestershire sauce
Combine all for sauce

1 (3 to 4 lb) Buffalo Roast
1 Chopped Onion
1/2 cup Diced Celery

Mix above ingredients together.  Place roast in slow-cooker.  Top with onion and celery.  Pour sauce over roast. Cover and cook for 8 to 10 hours.  Meat should fall apart.  Shred meat into sauce and serve.