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Noble Premium Bison recipes

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M&K Coffee Rubbed Noble Premium Bison Striploin with Chocolate Stout Gravy

By Maddie and Kiki February 4, 2025

Serves 2
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients

226g (8oz) Noble Premium Bison Striploin Steak
2 tbsp (30 mL) avocado oil

For the Coffee Rub:
1 tbsp (15 mL) finely ground espresso
1/4 tsp (1.25 mL) chipotle powder
1/4 tsp (1.25 mL) salt
1/4 tsp (1.25 mL) pepper
1/2 tsp (2.5 mL) garlic powder
1 tsp (5 mL) coconut sugar

For the Chocolate Stout gravy:
2 tbsp (30 mL) butter
2 tbsp (30 mL) flour
1 cup (250 mL) stout
2/3 cup (160 mL) beef stock
2-3 squares dark chocolate

Directions:

1. About 20 minutes before cooking, remove the steak from the refrigerator and let sit, covered, at room temperature.

2. Combine all the spices for the coffee rub in a small bowl. Pat the steak dry lightly with paper towel. Coat the steak evenly on both sides with the rub, making sure to get the sides as well.

3. Preheat a cast iron skillet over high heat for about 5 minutes, then reduce the heat to medium high. Add the avocado oil.

4. Place the steak in the pan, and cook until slightly charred, 4-5 minutes. Turn the steak over and continue to cook for 3-5 minutes for medium rare (an internal temperature of 135 degrees F/57 degrees C), 5-7 minutes for medium (140 degrees F/60 degrees C). Because the rub is so dark, it’s difficult to determine doneness based on looks alone - be sure to use an instant read thermometer for best results.

5. Transfer steak to a cutting board, tent loosely with foil and let rest while you make the gravy.

6. Add the butter and flour to the cast iron skillet. Cook, stirring constantly for 2-3 minutes. Add the stout, beef stock, and stir until thickened. Add the dark chocolate and season with salt and pepper to taste. Stir until the chocolate is melted. Remove from heat.

7. Slice the steak across the grain. Serve half a steak per person, with the gravy over mashed potatoes, or with fresh cut fries.

M&K Noble Premium Bison Sloppy Joe Stuffed Sweet Potatoes

By Maddie and Kiki January 20, 2025

Serves 3-6

Prep Time: 15 minutes

Cook Time: 40-50 minutes

Total Time: 55-60 minutes

Ingredients

454g Extra Lean Ground Noble Premium Bison

3 large sweet potatoes

2 tbsp (30 mL) avocado oil

1 large onion, finely minced

1 tsp (5 mL) paprika

1 tsp (5 mL) onion powder

1 tsp (5 mL) garlic powder

2 tbsp (15 mL) tomato paste

2/3 cup (160 mL) beef broth

3/4 cup (180 mL) BBQ sauce

1 tsp (5 mL) liquid smoke

1 tbsp (15 mL) Dijon mustard

1 tsp (5 mL) Worcestershire sauce

1 bay leaf

Salt and pepper to taste

Green onions, sliced (for garnish)

Shredded cheddar cheese (for garnish)

Directions:

1. Preheat oven to 425 degrees F. Place sweet potatoes on a parchment lined baking sheet. Prick on all sides with a fork.

2. Bake for 40-50 minutes, flipping halfway, until soft on the inside when pierced with a knife.

3. While the potatoes cook, heat a skillet over medium high heat. Add the avocado oil, and bison. Cook for 10-12 minutes, stirring often, until the bison is nicely browned.

4. Add the onions, garlic, onion powder, garlic powder, paprika, and tomato paste. Cook for 2-3 minutes before adding the beef broth, BBQ sauce, liquid smoke, mustard, Worcestershire sauce, and bay leaf. Season to taste with salt and pepper.

5. Cover, and reduce the heat to low. Simmer for 20-25 minutes.

6. Slice the sweet potatoes open down the centre, and use a fork to lightly mash the inside. Spoon some of the sloppy joe mixture over the top. Garnish with green onions, and shredded cheese.

M&K Noble Premium Bison Cabbage Roll Soup

By Maddie and Kiki January 5, 2025

Serves 6

Prep Time: 15 minutes

Cook Time: 20-25 minutes

Total Time: 35-40 minutes

Ingredients

454g Lean, or Extra Lean Ground Noble Premium Bison

2 tbsp (30 mL) olive oil

1 large onion, finely diced

1 tsp (5 mL) paprika

1/2 tsp (2.5 mL) chili flakes

1/2 tsp (2.5 mL) cinnamon

3-4 cloves garlic, finely minced

Salt and pepper to taste

1 tbsp (15 mL) avocado oil

4 cups green cabbage, finely chopped

2 carrots, chopped

4 cups (1 litre) vegetable broth

2 cups (500 mL) tomato sauce

1/2 cup (125 mL) uncooked rice

1 bay leaf

Fresh parsley, chopped (for garnish)

Directions:

1. Heat a Dutch oven over medium heat. Add the olive oil, onion, and carrot, and cook for 5-6 minutes until the onions are translucent.

2. Add the spices, garlic, and season to taste with salt and pepper. Cook for another 2-3 minutes before removing from the pot.

3. Return the pot to the heat, and add the bison. Cook for 10-12 minutes until lightly golden. Return the carrots and onions to the pan, and add the remaining ingredients. Stir.

4. Cover the pot, reduce the heat to low, and simmer for 25-30 minutes.

5. Remove from the heat, and garnish each bowl with fresh chopped parsley.

M&K Noble Premium Bison Cranberry & Brie Tartlets

By Maddie and Kiki Decemeber 12, 2024

Makes 24 tartlets

Prep time: 15 minutes

Cook Time: 28-30 minutes

Total Time: 43-45 minutes

Ingredients

For the bison mixture:

226g (8oz) Lean Ground Noble Premium Bison

1/2 tsp (2.5 mL) cinnamon

1/4 tsp (1.25 mL) cloves

1/2 tsp (2.5 mL) orange zest

1 tsp (5 mL) rosemary

1 tsp (5 mL) onion powder

2-3 cloves garlic, finely minced

1 egg

Salt and pepper to taste

450g pre-rolled puff pastry sheets

170g Brie, cut into 24 cubes

1 cup (250 mL) cranberry sauce

Fresh rosemary, for garnish

Directions:

1. Preheat oven to 375 degrees F. In a bowl, combine the bison with cinnamon, cloves, orange zest, rosemary, onion powder, garlic, and egg. Season to taste with salt and pepper. Mix thoroughly to combine.

2. Roll puff pastry out onto a cutting board. Cut into 24 equal squares. Spray a muffin tin with non-stick spray. Gently push one of the squares into each muffin cup. Use a fork to prick the bottom of each cup.

3. Take about 2 tsp of the bison mixture, and spoon it into each muffin cup. Top it with about the same amount of the cranberry sauce, and a wedge of Brie.

4. Bake for 28-30 minutes, until the pastry is lightly browned.

5. Allow to cool in the muffin tin for 5 minutes, them remove onto a cooling rack (if not being served immediately), or onto a plate.

6. Garnish with fresh rosemary.

M&K Noble Premium Bison Steak & Caramelized Onion Phyllo Spirals

By Maddie and Kiki November 20, 2024

Makes 17-18 spirals

Prep Time: 15 minutes

Cook Time: 45-50 minutes (with overnight marinating time)

Ingredients

226g (8oz) Inside Round Marinating Steak

2 tbsp (30 mL) butter

1 tbsp (15 mL) olive oil

1 large onion, finely chopped

1 tbsp (15 mL) maple syrup

227g Herb & Garlic cream cheese, at room temperature

1 tsp (5 mL) garlic powder

1 cup (250 mL) old cheddar cheese, shredded

1/4 cup (60 mL) fresh parsley, finely minced

454g phyllo pastry

1/4 cup (60 mL) olive oil

Black and white sesame seeds, for garnish

For the marinade:

1 tbsp (15 mL) olive oil

1 tbsp (15 mL) balsamic vinegar

1 garlic clove, minced

1 tsp (5 mL) Dijon mustard

1/2 tsp (2.5 mL) dried thyme

Black pepper to taste

Directions:

1. Use a fork and pierce the steak all over on both sides. Place the steak in a seasonable bag, or container.

2. In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, Dijon mustard, dried thyme and season with black pepper to taste. Pour marinade over the steak, and toss it around to coat. Cover, or seal the bag, and refrigerate overnight.

3. Remove the steak from the fridge, and pat with paper towel to remove excess marinade. Season with salt to taste.

4. Preheat grill to medium high heat (400-425 degrees F).

5. Use a meat thermometer to cook to your preferred level of doneness. For the best experience, do not cook past medium - about 3-5 minutes per side.

6. Remove from the grill, and allow to rest, partially covered with foil, for 5 minutes.

7. Slice the steak and then cut into small cubes. Set aside.

8. Heat a skillet over medium high heat. Add the butter and olive oil. Add the onion, maple sure and reduce the heat to low, stirring often for about 20 minutes - until the onions are caramelized and lightly browned. Season with salt and pepper.

9. Add the onions to a bowl, and add the cream cheese, parsley, garlic powder, cheddar cheese, and chopped bison steak. Mix thoroughly to combine.

10. Unroll the phyllo pastry. Carefully take one of the sheets, and place it on a cutting board or work surface. Take about 2 tbsp of the mixture, and spread it thinly on the shorter edge of the rectangle or phyllo pastry. Use your hands to roll the mixture into a log, all the way to the other end of the pastry, keeping it as tight as possible.

11. Then, take the log, and start at one end and wrap it tightly into itself, to form a spiral shape.

12. Secure the spiral with a tooth pick, and place it on a parchment lined baking sheet. Continue with the rest of the mixture and phyllo sheets.

13. Brush the spirals with olive oil, and sprinkle on a little black and white sesame seeds.

14. Bake in a preheated 350 degree oven for 8-10 minutes, carefully flip them, and bake for an additional 8-10 minutes.

15. Carefully remove the tooth picks. Serve immediately.

M&K Blueberry & Bourbon Noble Premium Bison Meatballs

By Maddie and Kiki November 20, 2024

Makes 23-24 meatballs

Prep Time: 10 minutes

Cook Time: 28-30 minutes

Total Time: 38-40 minutes

Ingredients

226g Lean Ground Noble Premium Bison

1/2 cup (125 mL) seasoned panko breadcrumbs

1/4 cup (60 mL) milk

1/4 cup (60 mL) finely chopped red onion

2 cloves garlic, finely minced

1/4 cup (60 mL) fresh parsley, finely minced

1 tsp (5 mL) Worcestershire sauce

1 egg

1 tsp (5 mL) paprika

Salt and pepper to taste

1 tbsp (15 mL) avocado oil

Fresh blueberries, for garnish

For the blueberry bourbon BBQ sauce:

1/2 cup (125 mL) BBQ sauce

1/4 cup (60 mL) blueberry jam

1 shot bourbon

Directions:

1. In a large bowl, mix together the panko breadcrumbs and milk, and allow to sit for 5 minutes.

2. Once absorbed, add the bison, red onion, garlic, parsley, Worcestershire sauce, egg and paprika. Season with salt and pepper to taste. Mix thoroughly.

3. Form the mixture into 23-24 small meatballs.

4. Preheat a non-stick pan over medium high heat.

5. Add the avocado oil. Cook the meatballs for 5-6 per side.

6. While the meatballs cook, add the blueberry jam and bourbon to the BBQ sauce, and mix thoroughly to combine.

7. Add the BBQ sauce to the meatballs, and stir them to coat evenly.

8. Turn the heat to low, and allow the meatballs to cook in the sauce, uncovered, for 9-10 minutes, flipping often.

9. Remove the meatballs from the heat, and skewer each meatball with a blueberry.

10. Serve immediately. If planning on serving at a later time, pack the meatballs in an oven safe container and skewer with the blueberries just before you’re ready to serve them.

M&K Noble Premium Bison
Garlic & Herb Steak Charcuterie Skewers

By Maddie and Kiki October 28, 2024

Makes 10 skewers

Prep Time: 15 minutes (plus overnight marinating)

Grill Time: 5-8 minutes per side

Total Time: 19-23 minutes (plus overnight marinating)

Ingredients

226g (8oz) Noble Premium Bison Inside Round Steak

2 tbsp (30 mL) balsamic vinegar

2 tbsp (30 mL) olive oil

1 tsp (5 mL) Dijon mustard

1/2 tsp (2.5 mL) dried oregano

1 tsp (5 mL) dried parsley

1 clove garlic, minced

1/4 tsp (1.15 mL) chili flakes (optional)

Salt and pepper to taste

10 mini bocconcini

10 fresh basil leaves

10 grilled button mushrooms (in oil)

10 hot cherry peppers (in oil)

1 garlic stuffed olives

Directions:

1. In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, dried oregano, dried parsley, garlic, and chili flakes. Take 2 tbsp of the marinade and pour over the bocconcini. Stir thoroughly, cover and refrigerate for 8-12 hours.

2. Pierce the steak all over with a fork. Add to a sealable bag or container, and pour over the remaining marinade. Seal the bag, and refigerate 8-12 hours.

3. Remove steak from the marinade and pat dry with a paper towel. Discard remaining marinade. Season the steak with salt and pepper.

4. Preheat grill to medium high heat (approximately 400 degrees F. Use a meat thermometer to grill to your preferred level of doneness (145 degrees F for medium rare). For the best experience, do not cook past medium, as this is a very lean cut.

5. Allow the steak to rest for 5 minutes before thinly slicing across the grain.

6. Skewer the pickled ingredients, and basil leaves. Take a slice of steak and wrap it around a bocconcini, skewering through the seam side to ensure it stays secure.

7. Refrigerate until ready to serve.

M&K Noble Premium Bison Mini Swedish Meatloaves

By Maddie and Kiki October 9, 2024

Serves 4-8

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients

454g (1 lb) Extra Lean Ground Bison

1/2 cup (125 mL) seasoned Panko breadcrumbs

1/4 cup (60 mL) parsley, minced

1/4 tsp (1.25 mL) nutmeg

1/4 tsp (1.25 mL) ground allspice

Salt and pepper to taste

3-4 cloves garlic, finely minced

1 small onion, chopped

1 egg

1 tbsp (15 mL) avocado oil

For the gravy:

1/4 cup (60 mL) butter

1/4 cup (60 mL) flour

1 cup (250 mL) heavy cream

1/2 cup (125 mL) vegetable broth

Pinch of nutmeg

Salt and pepper to taste

Directions:

1. In a large bowl, mix together the bison, breadcrumbs, parsley, spices, garlic, onion and egg. Season to taste with salt and pepper. Divide the mixture into 8 equal portions.

2. Heat a skillet over medium high heat. Add the avocado oil. Brown the bison meatloaves for 5 minutes on each side.

3. Preheat your oven (or grill) to 400 degrees F. Transfer the pan into the oven (or grill, over indirect heat) and continue to cook for 15 minutes.

4. Remove the meatloaves from the pan, and add the butter and flour. Stir to combine. Cook for 1-2 minutes before adding the vegetable broth and heavy cream. Season with nutmeg and salt and pepper to taste.

5. Return the meatloaves to the pan with the gravy, and put them back in the oven (or grill) for 4-5 minutes until the sauce thickens slightly.

6. Serve with egg noodles, or mashed potatoes. Garnish with fresh chopped parsley.

M&K Noble Premium Bison Marsala

By Maddie and Kiki September 18, 2024

Serves 2-4

Prep Time: 10 minutes

Cook Time: 26 minutes

Total Time: 36 minutes

Ingredients

2 x 226 (8oz) Noble Premium Bison Inside Round Steaks

1/4 cup (60 mL) flour

Salt and pepper to taste

1 tbsp (15 mL) avocado oil

1/4 cup (60 mL) butter

226g (8oz) sliced mushrooms

2 shallots, finely chopped

3-4 cloves garlic, finely minced

1 tsp (5 mL) dried thyme

2/3 cup (160 mL) Marsala wine

2/3 cup (160 mL) vegetable broth

2/3 cup (160 mL) heavy cream

1/4 cup (60 mL) fresh parsley, for serving

Cooked linguini, for serving

Directions:

1. In a large sealable bag, add the flour and season with salt and pepper. Shake to combine.

2. Use a piece of parchment paper or cling wrap to cover the bison steaks. Use a meat mallet to pound to 1/4-inch in thickness. Pro Tip: if you don’t have a meat mallet, a rolling pin works just as well.

3. Add the steaks to a bag, and shake evenly to coat in flour.

4. Heat a cast iron skillet over medium high heat. Add the avocado oil. Cook the steaks for 8-10 minutes, flipping often, until golden browned.

5. Remove from the pan, and add the butter. Add the mushrooms, and cook for 4-6 minutes before adding the shallots, garlic and thyme.

6. Add the Marsala, stock, and cream. Stir thoroughly. Allow the sauce to cook and reduce for 8-10 minutes until thickened.

7. Add the bison back into the sauce, and flip to coat. Top with chopped parsley. Serve with cooked linguini.

M&K Noble Premium Bison Provençal

By Maddie and Kiki September 10, 2024

Serves 4-6

Prep Time: 15 minutes

Cook Time: 1.5-2 hours

Total Time: 2 hours, 15 minutes

Ingredients

1 lb (454g) Noble Premium Bison Steak Cubes

2 tbsp (30 mL) avocado oil

4-5 cloves garlic, peeled

4-5 shallots, peeled and halved

2 cups (500 mL) cherry tomatoes

1/4 cup (60 mL) pitted dates, cut in half

1 cup (250 mL) pitted green olives

1 cup (250 mL) white wine

1 cup (250 mL) vegetable broth

Salt and pepper to taste

4-5 sprigs fresh thyme

1 sprig fresh rosemary

1 bay leaf

Fresh parsley, finely chopped (for garnish)

Sourdough bread, for serving

Directions:

1. Heat a Dutch oven over medium high heat, either on the stove, or BBQ. Pat the bison steak with a paper towel to remove excess moisture. Add the avocado oil to the Dutch oven, and brown the bison steak cubes until nicely browned - about 10 minutes. Season to taste with salt and pepper.

2. Add the garlic and shallots, and stir. Cook for 1-2 minutes before deglazing with the wine.

3. Add the broth, herbs, tomatoes, olives, and dates. Cover with a lid, and reduce the heat to a low simmer.

4. Simmer for 1.5-2 hours, stirring occasionally, until the bison is fork tender. Garnish with chopped parsley, and serve with crusty sourdough.

M&K Poke-Inspired Noble Premium Bison Bowl

By Maddie and Kiki August 16, 2024

Serves 2
Prep Time: 15 minutes
Grill Time: 8-10 minutes
Total time: 23-25 minutes

Ingredients

226g (8oz) Noble Premium Bison Striploin Steak
1 tsp (5ml) avocado oil
1 tsp (5ml) each of black and white sesame seeds
A pinch of dried nori flakes
1/2 tsp (2.5ml) each onion and garlic powder
Salt and pepper to taste
1/2 cup (125ml) black rice, cooked according to package directions
2 mini cucumbers, sliced
1 large carrot, finely julienne
1 cup (250ml) edamame
1 cup (250ml) purple cabbage, finely shredded
1 mango, peeled and finely sliced
1 avocado, finely sliced
2 tbsp (30ml) kimchi, or sauerkraut
1 package nori seaweed snack sheets

Poke sauce:
1/4 cup (60ml) tamari
1 tsp (5ml) sesame oil
2 tbsp (30ml) lime juice
1/2 tbsp (7.5ml) fresh ginger, grated
1 clove garlic, finely minced
1 tsp (5ml) rice vinegar
1 tsp (5ml) sriracha
1 tsp (5ml) maple syrup

Directions:

1. Preheat grill to 400 degrees F. Lightly pat the steak with paper towel and drizzle with avocado oil. In a small bowl, combine the sesame seeds, nori flakes, onion powder, garlic powder and salt and pepper to taste. Season steak on both sides with the mixture.

2. Grill the steak over direct heat for 4-5 minutes over side, until an interla temperature of 135 degrees F for medium rare, or 140 degrees F for medium is achieved,
Transfer steak to a plate and allow to rest for 5 minutes.

3. Add all the ingredients for the sauce in a small jar. Put the lid on, and give it a good shake! Set aside.

4. Slice the steak into thin slices.

5. To build the bowl: divide the vegetables/fruit/rice amongst two bowls. Top each bowl with half the sliced steak, kimchi and spoon over the sauce. Use scissors to cut the nori sheets over each bowl. Pro tip: if meal prepping, keep the sauce separate until ready to serve and everything will stay fresh and crunchy for much longer!

M&K Noble Premium Bison Pesto BLT Sandwich

By Maddie and Kiki August 6, 2024

Serves 2
Prep Time: 10 minutes
Grill Time: 8-10 minutes
Total Time: 18-20 minutes

We’re not for fixing something that isn’t broken, don’t get us wrong! But after decades of being at the forefront of lunch time sandwich options, we feel the BLT could use a little glow-up. Pesto adds so much flavour (and health benefits!) than traditional mayo, and a juicy bison steak makes this sandwich both heart-healthy, and extremely flavourful.

Ingredients

226 (8oz) Noble Premium Bison Top Sirloin Steak
Avocado oil spray
Salt and pepper to taste
4 slices sourdough bread, grilled/toasted
2 tomatoes, finely sliced
4-6 lettuce leaves
1 avocado, finely sliced

Homemade Pesto:
1 cup (250ml) fresh basil
3-4 cloves fresh garlic
1/4 cup (60ml) walnuts, toasted
1/2 cup (125ml) Parmesan cheese
1/2 cup (125ml) olive oil
Salt and pepper

Directions:

1. Preheat grill to high heat (400 degrees F).

2. Pat steak dry with paper towel. Lightly spray with avocado oil. Season on both sides with salt and pepper.

3. Grill steak over direct heat for 4-5 minutes per side, until an internal thermometer reads 135 degrees F for medium rare, or 140 degrees F for medium.

4. Remove the steak from the grill onto a plate and allow to rest for 5 minutes.

5. Meanwhile, add all the ingredients for the pesto to a food processor (or mortar and pestle), and process until smooth, but not a fine paste.

6. Thinly slice the steak, and you’re ready to build a bison BLT! Spread some of the pesto on both slices of the bread. Add some lettuce, the sliced steak, tomato, avocado and season with salt and pepper. Cut on a diagonal in true BLT fashion and serve immediately.

M&K Noble Premium Bison & Ricotta Zucchini Ravioli

By Maddie and Kiki July 26, 2024

Serves 4-6
Prep time: 15 minutes
Cook time: 45 minutes minutes
Total time: 1 hour

Ingredients

454g Extra Lean Ground Noble Premium Bison
1 tbsp (15ml) avocado oil
1 yellow onion, finely chopped
3-4 cloves garlic, finely minced
1/2 tsp (2.5ml) dried oregano
Salt and pepper to taste
700ml marinara sauce
3 large green zucchini

For the ricotta mixture:
250g ricotta cheese
1 egg
1/4 cup (60ml) Parmesan cheese, finely grated
1/2 cup (120ml) fresh basil, torn
Pinch of dried red pepper flakes
200g Mozzarella cheese, shredded
Salt and pepper to taste

Directions:

1. Heat a large skillet over medium heat. Add the avocado oil. Add the bison, and brown for 5 minutes, before adding the onions, oregano and salt and pepper to taste. Continue to cook, stirring often, for 5-8 more minutes before adding the garlic. Cook for another minute before removing from the heat. Allow to cool fully.

2. In a medium-sized bowl, add the ricotta, Parmesan cheese, basil, red pepper flakes, and half the mozzarella (the rest will be used to top the dish). Season with salt and pepper to taste. Add half the cooked bison mixture, and stir thoroughly to combine.

3. Use a vegetable peeler to thinly slice the zucchini into long, thin strips. Take two of the strips and lay them across one another, to form a ‘t.’ Take about 2 tbsp of the ricotta mixture and put it in the centre of the ‘t.’ Fold the zucchini over the mixture, creating a small little ravioli. Continue with remaining filling.

4. Spray a 13x9 baking dish lightly with avocado oil, and pour the marinara sauce in the bottom of the dish. Place the ravioli onto the sauce. Top with the rest of the bison, and the remaining cheese.

5. Bake in a preheated 400 degree F oven or grill for 25-30 minutes until the cheese is bubbling.

6. Garnish with fresh basil. Serve immediately with crusty bread, or a fresh salad for a low-carb option.

M&K Noble Premium Bison Satay with Hot Honey Grilled Peach BBQ Sauce

By Maddie and Kiki July 15, 2024

Serves 2-4
Prep Time: 15 minutes (and overnight marinating time)
Grill Time: 2-3 minutes per side
Total Time: 17-18 minutes (with overnight marinating time)

Ingredients

226g (8oz) Inside Round Bison Steak
1/2 inch fresh ginger, grated
1-2 cloves garlic, finely minced
1 tbsp (15ml) Calabrian chili paste (or 1 tsp (5ml) crushed red pepper)
1 tbsp (15ml) honey
1 tbsp (15ml) tamari
Zest and juice of one orange
Garnish: chopped cilantro and cashews

Hot Honey Grilled Peach BBQ Sauce
Avocado oil spray
2 peaches, halved
2 tbsp (30ml) honey
1/2 cup (120ml) apple cider vinegar
2 cloves garlic
1 tbsp (15ml) Dijon mustard
1 tbsp (15ml) hot sauce
1 inch fresh turmeric (for colour, or 1/2 tsp (2.5ml) dried turmeric)
Salt and pepper to taste

Directions:

1. Use a sharp knife to slice the steak into long, thin slices. Pro Tip: only defrost the steak partially for easier slicing.

2. Combine all the ingredients for the marinade in a bowl, and whisk to combine. Pour over the slices of steak, and toss with your hands to thoroughly coat. Cover, and refrigerate overnight.

3. Take the slices of steak and ribbon them on metal or wooden skewers. Preheat grill to high heat (500-550 degrees F). Grill skewers over direct heat for 2 minutes per side. Remove from the heat and allow to rest.

4. Meanwhile, spray the peaches on the cut side lightly with avocado oil. Grill over direct heat (with your grill still at 500-550 degrees F) for 2-3 minutes before flipping and grilling for another 1-2 minutes. Remove fro the heat, and allow to cool.

5. Add the peaches to a high speed blender along with the remaining ingredients, and blend for 1-2 minutes until completely smooth.

6. Top with chopped cilantro, and cashews, and serve with the BBQ sauce.

M&K Noble Premium Bison & Refried Bean Tostadas with Salsa De Aguacate

By Maddie and Kiki June 21, 2024

Serves 4-6
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: 25-27 minutes

Ingredients

1 tbsp (15ml) avocado oil
454g Extra Lean Ground Noble Premium Bison
1 tsp (5ml) ground coriander
2 tsp (10ml) cumin
1 tsp (5ml) paprika
1/4 tsp (1.25ml) chipotle chili powder
2-4 cloves garlic, finely minced
2 tbsp BBQ sauce
2 chipotle peppers in adobo sauce, finely minced

For the pico de gallo:
1 cup (250ml) cherry tomatoes, finely chopped
1/2 small onion, finely chopped
1/2 jalapeño, finely chopped
Juice of 1/2 lime
Salt and pepper to taste

Salsa de Aguacate:
2 ripe avocados
Juice of one lime
1 clove garlic
1/4 cup (60ml) cilantro
1/2 jalapeño, seeed
1 tbsp (15ml) olive oil
Salt and pepper to taste

398ml can refried beans, warmed
Tostadas
For garnish, pickled red onion, sliced jalapeño, cotija cheese

Directions:
1. In a bowl, combine all the ingredients for the pico de gallo, and stir thoroughly to combine. Set aside.
2. Add all the ingredients for the salsa de Aguacate to a food processor, and process until smooth. Spoon into a bowl, and set aside.
Heat the avocado oil in a large skillet over medium heat. Add the bison, breaking it apart into small pieces. Add the cumin, coriander, paprika, chipotle chili powder, and cook for 10-12 minutes, until nicely browned. In the last 1-2 minutes of cooking, add the garlic, BBQ sauce, and chipotle peppers. Remove from heat and set aside.
4. To build: place the tostadas on a large platter. Spread some of the refried beans on each, then top with the bison. Top with the pico de gallo, and salsa de Aguacate. Garnish with pickled onions, cotija cheese, cilantro and jalapeños.

M&K Strawberry Rhubarb Grilled Noble Premium Bison Steak Salad

By Maddie and Kiki June 10, 2024

Serves 2

Prep Time: 15 minutes

Grill Time: 10-12 minutes

Total Time: 25-27 minutes

Ingredients

226g (8oz) Striploin Noble Premium Bison Steak

1/2 tbsp (7.5ml) avocado oil

1 clove garlic, minced

2 tbsp (30ml) fresh thyme

1 tsp (5ml) balsamic vinegar

Salt and pepper to taste

4 cups (960ml) baby spinach

1 cup (240ml) fresh strawberries, thinly sliced

1/4 cup (60ml) red onion, finely sliced

2 tbsp (30ml) red wine vinegar

1/2 cup (120ml) feta cheese, crumbled

1/2 cup (120ml) pecans

For the vinaigrette:

2-4 stalks fresh rhubarb (depending on how thick they are)

1/4 cup (60ml) maple syrup

1/4 cup (60ml) white wine vinegar

2 tbsp (30ml) dijon mustard

1/2 cup (120ml) olive oil

Salt and pepper to taste

Directions:

Drizzle the avocado oil on the steak, and sprinkle with fresh thyme, garlic, balsamic vinegar and season with salt and pepper. Preheat grill to medium high heat (400 degrees F). Grill the steak for 5-6 minutes on each side, remove from the grill, and allow to rest for 10 minutes before slicing. Grill the rhubarb at the same time as the steak, flipping halfway. While the steak is resting, add all the ingredients for the dressing to a blender, and blend until completely smooth. Combine the red onions with the red wine vinegar in a bowl. Stir. Set aside to allow them to pickle. To serve: slice the steak in thin slices. Divide the spinach, strawberries, feta and onions among two plates or shallow bowls. Top with the steak, and drizzle over the dressing. Serve immediately. Pro Tip: This dressing keeps well in the fridge for up to a week, and just keeps getting better!

M&K Popcorn Noble Premium Bison with Roasted Garlic Aioli

By Maddie and Kiki May 31, 2024

Serves 2

Prep Time: 15 minutes (plus overnight marinating)

Cook Time: 7-8 minutes

Total Time: 22-23 minutes (plus overnight marinating)

This is the ultimate Friday night take-out kind of dinner, but amped up 20 notches! It’s reminiscent of hot summer nights with greasy cardboard containers filled with hot fries, and crunchy bites of fried goodness, eating outside on a picnic table. These are best served immediately, but there’s just something about eating them cold, straight from the fridge too! Pro tip: in order to prevent the breading from falling off the bison once it comes out of the hot oil (which is a common problem with breaded meats) put the plate of breaded cubes in the fridge for an hour before frying. This helps the breading solidify on the meat a bit, and prevent it from falling off.

Ingredients

226g (8oz) Inside Round Noble Premium Bison steak

1 cup (250ml) pickle juice

1 egg

1/2 cup (125ml) flour

1/2 tsp (2.5ml) salt

1/2 tsp (2.5ml) black pepper

1/2 tsp (2.5ml) garlic powder

1/2 tsp (2.5ml) onion powder

1/2 tsp (2.5ml) mustard powder

1/4 tsp (1.25ml) chipotle chili pepper

Avocado oil, for frying

For the garlicky mayo:

1/2 cup (125ml) mayonnaise

1 head garlic, roasted

Dash of your favourite BBQ rub

Directions:
Take the bison steak out of the package, and place it on a cutting board. Use a fork to prick it all over, on both sides. Then, cut the steak into cubes. Add the cubes to a container, and cover with the pickle juice. Make sure the bison is submerged in the juice. Cover, and refrigerate overnight. The next day, drain the cubes, and place on a paper towel to pay dry. In a bowl, whisk the flour with the salt, pepper and spices. In another bowl, whisk the egg with the salt and pepper, and a splash of water. Take a couple cubes of bison at a time, and toss them into the flour, ensuring that they’re covered on all sides. Shake off the excess, and toss them in the egg wash. Then toss them back into the flour and evenly coat again. Set the breaded cubes onto a plate, and continue with remaining bison cubes. Preheat a cast iron skillet over medium high heat. Add in a couple inches of avocado oil. Add the bison cubes, ensuring that they don’t touch each other. Cook for 7-8 minutes until they’re golden brown. Remove from the oil onto a paper towel lined plate. To make the aioli: squeeze an entire head of roasted garlic into the mayo, and sprinkle in some of your favourite BBQ rub. Serve immediately.

M&K’s Noble Premium Jerk Bison Burgers with Grilled Corn & Pineapple Salsa

By Maddie and Kiki May 6, 2024

Makes 4 burgers
Prep Time: 15 minutes
Grill Time: 10-12 minutes
Total Time: approximately 30 minutes

Ingredients
For the burgers:
454g Extra Lean Ground Noble Premium Bison
1 egg
1 green onion, finely sliced
1/2 cup (120ml) seasoned panko breadcrumbs
2 tbsp (30ml) jerk seasoning
1 tbsp (15ml) onion powder
3 cloves garlic, finely minced
Salt and pepper to taste
For garnish: fresh sprouts, lettuce, avocado, sesame seed burger buns

For the salsa:
1 cup (240ml) fresh pineapple, finely diced
1 cob corn
1 red bell pepper, finely diced
1 habanero pepper, seeds removed and finely diced (optional)
1 clove garlic, finely minced
1/2 small red onion, finely minced
1/2 cup (120ml) fresh cilantro, finely chopped
Zest and juice of one lemon
2 tbsp (30ml) olive oil
Salt and pepper to taste

Directions:
Preheat grill to medium high heat (about 375-400 degrees F). Meanwhile, mix together all the ingredients for the bison burgers. *Pro tip: replace the salt and pepper with your favourite BBQ rub for even more flavour! Grill the burgers over direct heat for 5-6 minutes per side, until an internal temperature of 160 degrees F for well-done is reached. Grill the cob of corn at the same time, flipping frequently until charred on all sides. Remove the corn from the cob. While the burgers are resting, combine all the ingredients for the salsa in a large bowl. Mix thoroughly to combine. To serve: put the burgers on buns, and top with fresh lettuce, sprouts, the salsa, mayo and sliced avocado. Serve immediately.

M&K’s Grilled Noble Premium Bison Steak & Spring Greens Salad

By Maddie and Kiki April 10, 2024

Serves 2-3
Prep Time: 15 minutes
Grill Time: 7-10 minutes
Total Time: 22-25 minutes

Ingredients
226g (8oz) Noble Premium Bison Striploin Steak
1 tbsp (15ml) avocado oil
Salt and pepper to taste
113g baby romaine, or baby leafy green lettuce
1 bunch asparagus, washed and cut into 1-inch pieces and blanched
1 cup (240ml) peas, blanched
1/2 cup (120ml) chopped chives
1/2 cup (120ml) feta cheese, crumbled
1/4 cup (60ml) micro greens
4 eggs, boiled to your preferred level of doneness and sliced in half

For the dressing:
1 tsp (5ml) lemon zest
1/4 cup (60ml) lemon juice
1/4 cup (60ml) olive oil
2 tbsp (30ml) white wine vinegar
2 tbsp (30ml) whole grain Dijon mustard
2 tbsp (30ml) maple syrup
1 small shallot, finely minced
2 cloves garlic, finely minced
2 tbsp fresh dill, finely chopped
Salt and pepper to taste

Directions:
Whisk together all the ingredients for the dressing and set aside. Preheat the grill to medium-high heat - about 400 degrees F. Allow the grill grates to preheat for about 10 minutes. Drizzle the avocado oil on the steak, and season on both sides with salt and pepper to taste. Grill over direct heat for 4-5 minutes, flip and grill for another 3-5 minutes for medium rare (an internal temperature for 135 degrees F/57 degrees C). Make sure to use an instant read thermometer for accuracy. Transfer the steak to a cutting board or plate, and allow to rest for 5 minutes. Meanwhile, divide the lettuce between two to three plates. Diving the remaining ingredients between all two to three plates (the asparagus, peas, chives, feta, microgreeens and eggs. Once the steak has rested, thinly slice across the grain. Divide the steak among the two to three salads, and drizzle on some of the dressing. Serve immediately.

M&K’s Spicy Stampeding Noble Premium Bison Poutine

By Maddie and Kiki March 22, 2024

Serves 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

If Buffalo’s really did have wings…it would taste like this poutine! Crispy browned bison meat gets tossed with a sweet and spicy buffalo wing sauce, and piled high on crispy French fries, then smothered in savoury gravy, ranch dressing, and fresh chives. ‘And the award for Most Canadian Dish EVER goes to…Spicy Stampeding Buffalo Poutine!’ Hang onto your tongues, because everyone’s gonna love this one!

Ingredients

1 tbsp (15ml) avocado oil
454g Extra Lean Ground Noble Premium Bison
1 yellow onion, finely chopped
3-4 cloves garlic, finely chopped
1/4 cup (60ml) hot sauce
2 tbsp (30ml) white vinegar
2 tbsp (30ml) honey
2 tbsp (30ml) butter
1 cup (250ml) mozzarella cheese curds or shreds
Green onions, sliced, for garnish
Ranch or blue cheese dressing for drizzling on top

For the fries:
2lbs yellow potatoes, sliced into French fries
2 tbsp (30ml) avocado oil
1 tsp (5ml) onion powder
1 tsp (5ml) garlic powder
Pinch of dried chipotle chili pepper
Salt and pepper to taste

For the gravy:
1/4 cup (60ml) butter
1/4 cup (60ml) all purpose flour
2 cups (500ml) beef broth
Black pepper to taste

Directions:

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. In a large bowl, toss the potatoes with the oil and spices. Make sure they’re thoroughly coated before putting them on the parchment-lined tray in a single layer. Roast for 15 minutes, flip, and then roast for an additional 15 minutes. While the potatoes are cooking, heat a cast iron skillet (or other not non-stick skillet) over medium high heat. Add the oil. Add the bison, and cook for 10 minutes, stirring frequently. Use a wooden spoon to scrape up the bits that are clinging to the bottom - those brown bits = incredible flavour! Add the onion, and cook for another two minutes before adding the garlic. Stir. Add the hot sauce, vinegar, honey and butter and reduce the heat to low. Allow the bison mixture to cook for another 8-10 minutes, stirring often. Set aside. To make the gravy, heat a saucepan over medium-low heat. Melt the butter. Add the flour, and use a whisk to whisk the flour in to the melted butter. Cook the mixture for about a minute before slowly drizzling in the beef broth while whisking. Continue to whisk the gravy until it’s thick and glossy - about 5 minutes. Season with pepper and set aside. To build the poutine: add a base layer of hot French fries on each plate. Top with some cheese, steaming hot gravy, and some of the bison mixture. Drizzle on a little ranch or blue cheese dressing, extra hot sauce, and green onions. Serve immediately.

M&K Noble Premium Grilled Bison Steak with Golden Beet & Orange Couscous Salad

By Maddie and Kiki March 10, 2024

Serves 2
Prep Time: 20 minutes
Cook Time: 1 hour (for the beets) 7-10 minutes for the steak
Total Time: approx. 1 hour, 30 minutes

Ingredients

1 tsp (5ml) avocado oil
226g (8oz) Top Sirloin Bison Steak
Salt and pepper to taste

For the couscous salad:
2 small yellow beets, scrubbed
2 cups (500ml) cooked couscous (cooled)
1 Cara Cara orange, peeled and cut into small pieces
1/4 cup (60ml) fresh chives, chopped
1/4 cup (60ml) fresh parsley, chopped
Garnish: chopped pistachios

For the dressing:
1 small shallot, finely minced
2 cloves garlic, finely minced
2 tbsp (30ml) lemon juice
2 tbsp (30ml) olive oil
1 tbsp (15ml) Dijon mustard
1 tbsp (15ml) Cara Cara orange juice
1 tbsp (15ml) Cara Cara orange zest
1 tbsp (15ml) maple syrup
Salt and pepper to taste

Directions:

Preheat oven (or grill) to 400 degrees F. Lightly oil beets and wrap them in tin foil. Roast them for about an hour, until they’re fork tender. Once cooled, peel the skins and chop them into small cubes. In a large bowl, add them to the remaining salad ingredients. Whisk together the ingredients for the dressing, and drizzle over the salad. Toss thoroughly to combine. Set aside. Lightly oil the steak, and season with salt and pepper to taste. With the grill preheated to 400 degrees F, grill the steaks over direct heat for 4-5 minutes. Flip and grill for an additional 3-5 minutes for medium rare (an internal temperature of 135 degrees F) or 7 minutes for medium (140 degrees F). For best accuracy, use an instant read thermometer to probe the steak. Transfer to a cutting board or platter, tent loosely with foil and let rest for 5 minutes before slicing. Serve the steak either over op or beside the salad on a plate, garnish with more chives and chopped pistachios.

M&K Noble Premium Bison & Beer Borscht

By Maddie and Kiki February 23, 2024

Serves 4-6
Prep Time: 15 minutes
Cook Time: 40-45 minutes
Total Time: 55 minutes - 1 hour

Ingredients

1 tbsp (15ml) avocado oil
1 454g package Extra Lean Noble Premium Bison
1/2 tsp (2.5ml) dried oregano
1 tbsp (15ml) paprika
2 carrots, finely chopped
2 stalks celery, finely chopped
1/2 red onion, finely chopped
2-3 red beets, grated
1-2 large potatoes, chopped
3-4 cloves garlic, finely minced
1 473ml can of light beer
2 cups (500ml) vegetable broth
2 tbsp (30ml) tomato paste
2 bay leaves
Salt and pepper to taste
3 tbsp (45ml) chopped dill
1 tbsp (15ml) balsamic vinegar
To serve: dill, sour cream

Directions:

In a food processor, mix together cream cheese, sour cream, mayonnaise, Worcestershire, BBQ rub, and lemon. Pour mixture into a bowl and incorporate the rest of the ingredients, being sure to reserve half of the bacon for the top, as well as all of the green onions and shredded cheese. Pour the mixture into a baking safe dish and top with bacon and shredded cheese. Set Ninja Woodfire Outdoor Grill to Bake, press the Woodfire function, and allow the grill to preheat. Once the grill has preheated, place the baking dish onto the grill grate and allow to smoke for 15 minutes. After 15 minutes, remove from the grill and serve immediately with your dipper of choice, we love toasted bread, pita, ruffled potato chips, and pretzels.

M&K Grilled Noble Premium Bison Cheeseburger Salad

By Maddie and Kiki January 19, 2024

Serves 4-5
Prep Time: 15 minutes
Cook Time: 8-10 minutes
Total Time: 23-25 minutes

Ingredients

1 tbsp (15ml) avocado oil
1 lb (454g) Extra Lean Ground Noble Premium Bison
Salt and pepper to taste
3 romaine hearts, chopped and washed thoroughly
2-3 tomatoes, chopped
1/4 cup (59ml) red onion, finely sliced
1 avocado, finely sliced
4-6 dill pickles, chopped
1 cup (237ml) old cheddar cheese, shredded
1 cup (237ml) micro greens
Sesame seeds, for garnish

For the cheeseburger sauce:
1/2 cup (118ml) mayonnaise
1-2 dill pickles, finely minced
1/2 cup (118ml) yellow onion, finely minced
1 tbsp (15ml) ketchup
1 tbsp (15ml) mustard
1 tsp (5ml) white vinegar
1/2 tsp (2.5ml) onion powder

Directions:

Heat a cast iron skillet over medium high heat. Add the avocado oil. Add the bison, and cook for 8-10 minutes, until golden brown. Season with salt and pepper to taste. Remove from the heat and allow to cool. In a medium bowl, stir together all the ingredients for the cheeseburger sauce. Set aside. In a large bowl, add the salad ingredients. Top with the bison, and sauce. Toss thoroughly to combine. Garnish with sesame seeds. Serve immediately.

M&K Grilled Noble Premium Bison & Brussels Sprouts Caesar Salad

By Maddie and Kiki January 11, 2024

Serves 2-4
Prep Time: 20 minutes
Grill Time: 3-4 minutes per side (plus overnight marinating time)
Total Time: 23-24 minutes (plus overnight marinating time)

The perfect meal salad has all kinds of textures, temperatures and components. Crunchy shaves Brussels sprouts and croutons, creamy dressing, cold zingy pickled onions and warm juicy bison steak make this salad an ultimate satisfying lunch or dinner that’s going to keep you full for hours!

Ingredients

For the marinade:
226g (8oz) Inside Round Noble Premium Bison Steak
1 tbsp (15ml) avocado oil
Zest and juice of one lemon
1/2 tsp (2.5ml) oregano
Pinch of red chiles
Black pepper to taste

For the dressing:
2 egg yolks
3 anchovy fillets, finely minced
Juice of one lemon
1 clove garlic
1 tsp (5ml) Dijon mustard
1/4 cup (59ml) grated Parmesan
1/4 cup (59ml) olive oil

For the salad:
12-14 Brussels sprouts
1 cup (237ml) croutons
1/4 cup (59ml) pickled red onion
2 tbsp (30ml) pickled capers

Directions:

Using a fork, prick the bison steak on both sides. Add remaining ingredients for the marinade, and toss thoroughly to combine. Place into a plastic bag or covered container and refrigerate overnight. The next day, remove from the marinade, and use a paper towel to remove excess marinade. Season with salt to taste. Preheat grill to medium-high heat (400-450 degrees F). Grill the steak for 3-4 minutes for medium rare doneness. Allow to rest for 10 minutes, while you prepare the rest of the salad.
Trim the Brussels sprouts, and cut them in half. Put the cut side down on the cutting board, and slice them into slices. Add the Brussels sprouts to a large bowl with the croutons, pickled red onion, and capers.
In a high speed blender, add all of the ingredients for the dressing, except the olive oil. Blend on high for 30 seconds before slowly drizzling in the olive oil through the top. Slice the steak into thin slices. Serve the salad and top with the steak. Serve immediately.

M&K Hand-Rolled Noble Premium Bison & Whiskey Sausages

By Maddie and Kiki December 15, 2023

Makes 8-9 sausages
Prep Time: 15 minutes
Roast Time: 25-30 minutes
Total Time: 35-45 minutes

These sausages are incredible impressive, yet very simple to make! Caul fat is the membrane which surrounds the internal organs of cows, sheep and pigs. Traditionally, it is used to wrap roasts, sausages, or other meat dishes to add moisture and fat, and reduce waste when butchering an animal. Despite its lace-like appearance while raw, once it’s cooked it becomes clear, and unnoticeable in the final dish. These sausages are wonderful served with gravy and mashed potatoes, or fried peppers and onions on a bun. They’re also a great conversation-generating appetizer when sliced on a diagonal and served with pickles and mustard.

Ingredients

454g (1lb) Extra Lean Noble Premium Bison

300-500g caul fat

1 onion (approximately 3/4 cup), finely minced

4-5 cloves garlic, finely minced

1/4 cup (59ml) fresh parsley, finely minced

1 egg

1/4 cup (59ml) seasoned breadcrumbs

1 tsp (5ml Worcestershire sauce

1/4 cup (59ml) whiskey

1 tbsp (15ml) butter, melted

1 tbsp (15ml) maple syrup

1/2 tsp (2.5ml) dried red chiles

1/2 tsp (2.5ml dried oregano

1 tsp (5ml) smoked paprika

1 tsp (5ml) fennel seeds

1 tsp (5ml) dry mustard

Salt and pepper to taste

Directions:

Combine the whiskey with the breadcrumbs, and allow to soak for 10 minutes. Meanwhile, mix the remaining ingredients (minus the caul fat) in a large bowl. Add the bread crumb mixture. Mix thoroughly. Stretch the caul fat out on a large cutting board. Use a 1/4 cup measuring cup and measure out a portion of the bison mixture. Use your hands to form into a sausage shape. Place on the end of the caul fat, and trim the edges. Fold each side in over top of the bison mixture, like you would if you were wrapping a burrito. Fold the sausage over, ensuring to pull it firmly towards yourself as you roll, in order for it to be tight. Fold it a couple times in the caul fat, and trim the edges. Preheat your oven to 425 degrees F and roast the sausages for 25-30 minutes, until the fat is rendered down, and they’re lightly golden. Flip halfway through cooking. Remove from the oven, and place on a paper towel-lined plate to absorb excess fat.

Fold the sausage over, ensuring to pull it firmly towards yourself as you roll, in order for it to be tight. Fold it a couple times in the caul fat, and trim the edges. Preheat your oven to 425 degrees F and roast the sausages for 25-30 minutes, until the fat is rendered down, and they’re lightly golden. Flip halfway through cooking. Remove from the oven, and place on a paper towel-lined plated to absorb excess fat.

M&K Noble Premium Bison & Cranberry Cheese Ball with Smoked Pecans

By Maddie and Kiki December 4, 2023

Serves 6-8
Prep Time: 15 minutes
Cook Time: 30 minutes (smoking time), 10-12 minutes
Total Time: Approximately 1 hour

Ingredients
1 tbsp (15ml) butter
1/2 tbsp (7.5ml) avocado oil
226g (8oz) Noble Premium Bison Striploin steak
250g (8.8oz) plain cream cheese, at room temperature
1 cup (237ml) old cheddar cheese
2 tsp (10ml) your favourite BBQ rub
1 tsp (5ml) fresh rosemary, finely chopped
1/4 cup dried cranberries
2 green onions, finely sliced

For the smoked pecans:
3/4 cup (175ml) pecans
1/2 tbsp (7.5ml) maple syrup
1/2 tsp (2.5ml) cinnamon
1/2 tsp (2.5ml) smoked paprika
Salt and pepper to taste
1 tsp (5ml) fresh rosemary, finely chopped

Directions:

First, preheat your smoker to 250 degrees F. Smoke the pecans on a tray for 30 minutes, stirring occasionally, until they are lightly browned and fragrant. (Pro Tip: use pecan wood or pellets for an EXTRA delicious blast of pecan flavour!). Remove them from the smoker, chop them coarsely, and toss in the maple syrup and spies. Set aside to cool. Heat a cast iron skillet over medium high heat. Add the butter and avocado oil. Pat the steak dry with paper towel, and season on both sides with salt and pepper. Sear the steak for 5-6 minutes per side, or until an internal temperature reaches your desired level of doneness (135 degrees F for medium rare). Allow the steak to rest for 10 minutes before chopping into small pieces. Set aside to cool. Meanwhile, mix the remaining ingredients together in a large bowl. Add the chopped steak. Mix thoroughly. Form into a large ball, pressing to ensure it’s tightly formed. Roll in the smoked pecan mixture. Refrigerate for at least an hour before serving.

M&K’s Noble Premium Bison & Dumpling Stew

By Maddie and Kiki November 8, 2023

Serves 4-6
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes

Ingredients
2x 226g (8oz) packages Top Sirloin Bison Steak, cut into large pieces
1/4 cup (59ml) flour
Salt and pepper to taste
2 tbsp (30ml) avocado oil
2 onions, finely chopped
6-8 cloves garlic, finely minced
2-3 carrots, seeded chopped
1 tsp (5ml) dried thyme
2 bay leaves
3 tbsp (45ml) tomato paste
473ml beer (about 2 cups)
2 cups (500ml) beef broth
1/2 tbsp (7.5ml) Worcestershire
1/2 tsp (2.5ml) instant coffee
2 cups (500ml) frozen peas

For the dumplings:

3 cups (750ml) all purpose flour
1 1/2 tbsp (22.5ml) baking powder
1 tsp (5ml) salt
1 tsp (5ml) garlic powder
2 cups (500ml) half and half

Directions:

In a large bowl, combine the bison with the flour, and season to taste with salt and pepper. Heat a Dutch oven over medium high heat. Add the avocado oil, and brown the bison, in batches, ensuring the pieces aren’t touching one another. Remove the bison, and set aside. Add the onions, carrots, garlic, thyme, bay leaf and tomato paste. Stir for 1-2 minutes. Add the bison back in, and add the beer. Stir and allow to cook for 3-4 minutes before adding the beef broth, instant coffee, and Worcestershire sauce. Cover, reduce the heat to low, and simmer for 1 hour, stirring occasionally.

Meanwhile, prepare the dumpling mixture. Mix the flour with the baking powder, salt and garlic powder. Whisk in the half and half. Set aside.

After an hour of simmer, remove the lid, add the peas and stir. Drop the dumplings into the stew with a large spoon. Pro Tip: An ice cream scoop works well for this! Cover, and cook for another 25-30 minutes. You’ll know they’re ready when a tooth pick inserted into a dumpling comes out clean. To serve: garnish with fresh chives.

M&K’s Easy ‘Corned’ Noble Premium Bison & Cabbage Soup

By Maddie and Kiki October 20, 2023

Serves 4-6
Prep Time: 10 minutes
Cook Time: 3 hours, 30 minutes
Total Time: 3 hours, 40 minutes

Ingredients
1 tbsp (15ml) avocado oil
2 x 226g (8oz) Noble Premium Bison Steak Cubes
1 341ml bottle of beer
5 cups (1250ml) beef or vegetable broth
2 tbsp (30ml) pickling spice
2-3 carrots, chopped
2 red onions, chopped
1/2 green cabbage, chopped
1 tbsp (15ml) Worcestershire sauce
2 tbsp (30ml) butter
Salt and pepper to taste

Directions:

Heat a large Dutch oven over medium high heat. Add the avocado oil. Brown the bison on all sides until golden brown - about 10 minutes. Season with salt and pepper to taste. Deglaze the pan with the beer, and then add the broth. Add the pickling spice to a loose leaf tea bag, or cheesecloth wrapped with butchers twine to close it. Place it in the broth. Put the lid on the Dutch oven, reduce the heat to medium low, and simmer for 3 hours, until the bison is tender. Add the remaining ingredients, bring back to a low boil, and cook for another half hour, with the lid on, until the vegetables are tender. Garnish with green onions, and serve with crusty bread.

M&K'S Noble Premium Bison & Butternut Squash Lasagna

By Maddie and Kiki October 12, 2023

Serves 4-6
Prep Time: 15 minutes
Cook Time: 1 hour, 15 minutes
Total Time: 1 hour, 30 minutes

Ingredients
1 tbsp (15ml) avocado oil
454g Extra Lean Ground Noble Premium Bison
1 small red onion, finely chopped
4-5 cloves garlic, finely minced
1 tsp (5ml) dried thyme
Salt and pepper to taste
2 tbsp (30ml) whisky*
1 tsp (5ml) Worcestershire sauce
1 tsp (5ml) balsamic vinegar
1 tbsp (15ml) maple syrup
375g lasagne pasta
320g mozarella cheese
300g frozen spinach, thawed and squeeze to remove excess water

For the squash layer:

1 medium-size butternut squash, peeled, seeds removed and cut into small cubes (about 4 cups)
1 tbsp (15ml) avocado oil
1 tsp (5ml) dried sage
1/4 tsp (1.25ml) nutmeg
Salt and pepper to taste

For the béchamel:

1 stick (125ml) butter
1/2 cup (125ml) flour
3 cups (750ml) Half and half cream
1 tsp (5ml) onion powder
Salt and pepper to taste

Directions:

Preheat oven or grill to 425 degrees F. Toss the butternut squash with the oil, and spices. Spread on a parchment-lined cookie sheet, and roast for 20 minutes. Set aside.

Heat a large skillet over medium high heat. Add the avocado oil. Add the bison, and allow it to brown for 5-6 minutes before adding in the onion, garlic, and seasonings. Season with salt and pepper to taste. Allow the mixture to cook for another 4-5 minutes before deglazing with the whiskey, and adding the Worcestershire sauce, balsamic vinegar, and maple syrup. Remove from the heat, and set aside.

To make the béchamel: melt the butter in a saucepan over medium heat. Add the flour, and whisk constantly for 4-6 minutes, until lightly golden. Slowly whisk in the cream. Reduce the heat, add the onion powder, season with salt and pepper and continue whisking until slightly thickened - another 2-3 minutes.

To assemble: layer the ingredients in a 2.5L casserole dish, ensuring each layer has some of the béchamel, lasagna sheets, bison mixture, squash, spinach and cheese.

Bake in a 350 degree F oven or grill for one hour, until the top layer is golden brown and bubbling. Allow to cool slightly before cutting into pieces.

*For a non-alcoholic option, use 1/4 cup of beef broth instead.

M&K'S Noble Premium Bison Bolognese Spaghetti Squash Rings

By Maddie and Kiki September 18, 2023

Serves 2-4
Prep Time: 15 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 45 minutes

Ingredients
1 tbsp (15ml) avocado oil
226g (8oz) Noble Premium Bison Steak Cubes
2 tbsp (30ml) olive oil
1 carrot, finely minced
1 small yellow onion, finely minced
2 stalks celery, finely minced
3-4 cloves garlic, finely minced
Salt and pepper, to taste
1/4 cup (59ml) red wine
1 cup (237ml) beef stock
2 tbsp (30ml) tomato paste
398ml canned chopped tomatoes
1/4 tsp (1.25ml) dried oregano
1 bay leaf
1 large spaghetti squash
1/2 cup (125ml) mozarella cheese
Fresh basil, for garnish

Directions:

Preheat a skillet over medium high heat. Add the avocado oil. Add the bison and cook until nicely browned on all sides - about 10 minutes. Add the olive oil, carrot, onion, celery, and garlic, and cook until fragrant - about 5 minutes. Season to taste with salt and pepper. Add the red wine, beef stock, tomato paste, chopped tomatoes, oregano and bay leaf. Stir. Cover and reduce heat to low. Simmer on low heat for 1 hour and 30 minutes, until the bison is tender. Meanwhile, preheat oven (or grill) to 400 degrees F. Using a sharp knife, carefully slice the squash into 1.5 inch thick rings. Remove the seeds, and place on a parchment lined baking sheet. If grilling, put them on a plate to bring out to the grill. Spray with avocado oil spray, and season with salt and pepper to taste. Roast for 30 minutes per side in the oven, or grill them over direct heat for 15-20 minutes per side. To serve: spoon the bolognese into the centre of the squash rings. Top with the cheese, and broil until the cheese melts. Garnish with fresh basil.

M&K Maple Scallion Noble Premium Bison Waffles

By Maddie and Kiki September 4, 2023

Makes 4 large waffles
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients
226 grams (8oz) Lean Ground Noble Premium Bison
1/2 tbsp (7.5ml) avocado oil
Salt and pepper to taste

For the waffles:
1 1/4 cup (296ml) all purpose flour
1/2 tbsp (7.5ml) baking powder
1/2 tsp (2.5ml) dried sage
Pinch of nutmeg
1/2 tsp (2.5ml) salt
2 tbsp (30ml) maple syrup
1 egg
1/4 cup (59ml) melted butter
1 cup (237ml) milk
1 bunch of green onions, finely chopped

Directions:

Add the oil to a pan over medium high heat, and add the bison. Cook for 3-4 minutes, until it’s starting to brown. Use a wooden spoon to break it up. Season with salt and pepper to taste. Set aside to cool completely. In a large bowl, combine the dry ingredients and mix thoroughly. Whisky in the maple syrup, egg, butter, milk and green onions. Add the cooled bison meat, and stir to combine.
Preheat your waffle iron, and spray liberally with non-stick cooking spray. Spoon the mixture evenly into the waffle iron (if your waffle iron makes 4 waffles), and shut the lid. If your waffle iron has a dial, make sure it’s set to a higher setting to ensure the waffles cook throughout. Pro Tip: Waffles with add-ins cook a bit longer than traditional waffles. When the waffles are finished cooking, remove from the waffle iron, and serve with butter and more maple syrup.

M&K Middle Eastern Stuffed Zucchini

By Maddie and Kiki August 25, 2023

Serves 2-4
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Ingredients

3-4 medium-sized zucchini
226g (8 oz) Lean Ground Noble Premium Bison
2/3 cup (158ml) basmati rice, rinsed
1 small onion, finely minced
1/2 tsp (2.5ml) cumin powder
1/2 tsp (2.5ml) garlic powder
1/4 tsp (1.25ml) allspice
1/4 tsp (1.25m) black pepper
1/2 tsp (2.5ml) salt
1 tbsp (15ml) olive oil

For the sauce:

1 cup (240ml) cherry tomatoes, sliced in half
2 cup water
6-7 cloves garlic
1/2 tsp (2.5ml) salt
2 bay leaves

Garnish: Juice of one lemon, mint & parsley, finely chopped

Directions:

Preheat grill (or oven) to 375° Fahrenheit. If using the grill, ensure you have your grill set up for indirect cooking (the heat is not located directly under where the skillet will be placed). Cut the zucchini in half, lengthwise. Use a melon baller to scoop out the inside. In a medium sized bowl, combine all the ingredients for the filling. Spoon the filling into the zucchini. Try not to overfill them, keeping in mind that the rice will expand as it cooks. Arrange the zucchini in a cast iron skillet, with the filling facing up. For the sauce, add the cherry tomatoes, water, garlic and salt to a blender. Blend on high for 1-2 minutes, until fully smooth. Pour the sauce around the zucchini. Cover, and bake with the grill lid shut (or in an oven) for 40-45 minutes, until the sauce has reduced. Remove the lid, and drizzle lemon juice over the top, along with chopped parsley and mint.

M&K Grilled Bison & Glass Noodle Rainbow Salad

By Maddie and Kiki August 9, 2023

Serves 2
Prep Time: 20 minutes (plus overnight marinating time)
Grill Time: 6-8 minutes
Total Time: 26-28 minutes

Ingredients

For the marinade:

225g (8oz) Inside Round Bison Steak
Zest and juice of one lime
1 tbsp (15ml) toasted sesame oil
2 cloves garlic, finely minced
1 tbsp (15ml) finely grated ginger

400g rice vermicelli noodles, cooked to package directions
4-5 mini sweet bell peppers, finely sliced
2 mini cucumbers, finely julienne
1 cup (240ml) red cabbage, finely sliced
2 carrots, finely julienne
1 fresh mango, peeled and finely sliced
1 small red onion, finely sliced
1/2 cup (120ml) fresh cilantro, chopped
Black and white sesame seeds for garnish

For the dressing:

1/4 cup (60ml) tamari
Zest and juice of one lime
1/4 cup (60ml) rice vinegar
2 tbsp (30ml) fresh ginger, finely grated
2 tbsp (30ml) maple syrup
3 cloves garlic, finely minced
1/4 cup (60ml) toasted sesame oil
1 tbsp (15ml) Sriracha

Directions:

Place the steak in a glass container with a lid. Use a fork and prick it all over. Flip over, and prick all over the other side. Combine the ingredients for the marinade. Pour the marinade over top the steak, cover and refrigerate overnight.

Preheat your grill to high heat (approximately 475°-500° Fahrenheit). Grill the steak over direct heat for about 3-4 minutes per side, until an internal temperature of your preferred doneness is reached (130-135° Fahrenheit for medium rare). Allow the steak to rest, partially covered, for about 10 minutes.

Add the vegetables, noodles and herbs to a bowl, along with the noodles. Combine all the ingredients for the dressing, and pour over top. Mix thoroughly.

Slice the steak into thin slices.

To serve: portion the salad into bowls, top with the sliced steak and garnish with more cilantro, and black and white sesame seeds.

M&K Lehmeyun (Armenian Pizza) Noble Premium Bison Style

By Maddie and Kiki July 28, 2023

Makes 4 Lehmeyun
Prep Time: 10 minutes
Grill Time: 20-25 minutes
Total Time: 30-35 minutes

Ingredients

226g (8oz) lean ground Noble Premium Bison
4 whole wheat or white pitas
1/2 green bell pepper, finely minced
3 cloves garlic, finely minced
1/2 small onion, finely minced
2 tbsp (30ml) fresh mint leaves, finely minced
2 tbsp (30ml) fresh parsley, finely minced
1/4 cup (57g) sun dried tomatoes, finely minced
1 tsp (5ml) ground cumin
1 tsp (5ml) smoked paprika
1/2 tsp (2.5ml) red chili flakes
1 egg
Salt and pepper to taste
Lemon wedges and parsley, for garnish

Directions:

In a bowl, combine the bison with the peppers, garlic, onions, herbs, sun dried tomatoes, spices, egg, and season with salt and pepper to taste. Divide the mixture into 4 equal portions. Spread each portion of the bison mixture across the surface of each of the pitas, ensuring that the bison mixture is spread in a thin, even layer. Bring the mixture as close to the edges of the pita as possible. Preheat your grill (or oven) to 400° Fahrenheit. If using your grill, set up the grill for indirect cooking. Place the pitas on the grill in the cool side (without the heat directly underneath), or place them on a cookie sheet if using the oven. Grill (or bake) for 20-25 minutes, until the top is lightly browned, and the pita is crispy. To serve: Squeeze a bit of lemon on top and some more chopped parsley.

M&K’s Noble Premium Bison 7-Layer Taco Dip

By Maddie and Kiki July 10, 2023

Serves 6-8

Prep Time: 15 minutes
Grill/Cook Time: 12-14 minutes
Total Time: 27-29 minutes

Ingredients

1 tbsp (15ml) avocado oil
1 454g package of Extra Lean Ground Noble Premium Bison
1 24g package Taco Seasoning Mix (low sodium, if desired)
1/2 cup (4 oz) sour cream
1/2 cup (4 oz) cream cheese (we used a jalapeño & cheddar one!)
1 green bell pepper, finely chopped
1 jalapeño, finely minced
3/4 cup (6 oz) shredded Tex Mex cheese blend
1 375ml (12.5 oz) can sliced black olives, drained
1 342ml (12 oz) can corn niblets, drained
2/3 cup (158 ml) salsa
3/4 cup (6 oz) guacamole
1 bunch green onions, finely sliced
1/2 cup (4 oz) cilantro - finely minced (optional)
Cherry tomatoes, for garnish (optional)

Directions:

Preheat cast iron skillet over high heat on the grill or stove top for 5-6 minutes. Add the oil, and allow to heat for another minute before adding the bison. Cook the bison, stirring occasionally, until it develops a golden brown colour - about 10-12 minutes. Add the taco seasoning, and stir to combine. Remove from heat. Allow to cool completely. Combine the sour cream and cream cheese together, and mix thoroughly. Mix the green pepper with the jalapeño pepper. Using a tall sided 8x8 - inch container (ideally 3 inches deep), layer all the ingredients together. We recommend the following order for the most visually appealing layer dip! Cream cheese mixture first at the bottom, then the bison, corn, salsa, peppers, black olives, guacamole, green onions, cheese, cilantro. Garnish with more black olives, green onions, and if desired, finely chopped cherry tomatoes. Cover and chill until ready to serve!

M&K’s Noble Premium Bison Smash Cheese Burger Tacos

By Maddie and Kiki June 23, 2023

Makes 6 tacos
Prep Time: 15 minutes
Griddle Time: 4-6 minutes
Total Time: 19-21 minutes ).

Ingredients
1 454g package Extra Lean Ground Noble Premium Bison
6 medium, soft tortillas (5.5inch round)
Salt and pepper to taste
2 tbsp (30ml) avocado oil
4 slices cheddar cheese

Smash Burger sauce:

1/4 cup (60ml) mayonnaise
2 tbsp (30ml) ketchup
1 tsp (5ml) white vinegar
1 tbsp (15ml) mustard
1 tbsp (15ml) relish
1/2 tsp (2.5ml) onion powder
1/2 tsp (2.5ml) sugar
1/2 tsp (2.5ml) your favourite BBQ seasoning

Toppings:

Red onion, finely chopped
Pickles, finely chopped
Tomato, sliced
Iceberg lettuce, finely sliced

Directions:

Preheat griddle to medium high heat (between 425-450° Fahrenheit). Use a sharp knife to divide the bison into 6 equal portions. Take a portion of the meat, and smear it on a tortilla in a thin, even layer. Use your finger tips to push the meat against the tortilla firmly, and bring it as close to the edge of the tortilla as possible. Season liberally with salt and pepper. Repeat with remaining portions of bison and tortillas. In a small bowl, combine all ingredients for the smash burger sauce and set aside.

Lightly oil the griddle, and place the tortilla on the surface, with the bison side facing down. Use a burger press or griddle spatula to press the tortilla down. Flip after 3-4 minutes, once the bison has developed a nice brown crust on it. As soon as you flip it, place a slice of cheese on the meat. Continue cooking for another 1-2 minutes until the tortilla is golden brown. Top the smash burger tacos with the sauce, and your favourite burger toppings!

M&K’s Grilled Noble Premium Bison Speducci

By Maddie and Kiki June 9, 2023

Serves 2-4
Prep Time: 10 minutes
Grill Time: 6-8 minutes
Total Time: 16-18 minutes (with overnight marinating time).

Ingredients
2 8oz (226g) packages Inside Round Noble Premium Bison Steak
Zest and juice of 1 lemon
2 tbsp (30ml) fresh rosemary, chopped
4-6 cloves garlic, minced
1/4 cup (60ml) olive oil
Salt and pepper to taste

Directions:

Using a fork, pierce the steak all over on both sides. Cut the bison into 1/2 inch cubes. Place in large bowl, and add remaining ingredients. Cover, and refrigerate overnight. Skewer the cubes on metal or wooden skewers. Preheat grill to high heat - 450-500° Fahrenheit. Pro Tip: if using wooden skewers, place a piece of aluminum foil under the exposed wooden handles in order to prevent it from burning. Grill over direct heat until cooked to your desired level of doneness - 135 ° for medium rare. Serve with tzatziki sauce.

M&K Noble Premium Grilled Bison Antojitos

By Maddie and Kiki May 25, 2023

Serves 4-6
Prep Time: 15 minutes
Grill/oven Time: 15-18 minutes
Total Time: 30-38 minutes

Ingredients
1 225g (8oz) Inside Round Noble Premium, Bison Steak
Zest and juice of one lime
1/2 tbsp (15ml) olive oil
1 clove garlic, minced
Black pepper to taste
Salt to taste
5 large tortillas
1 250g package plain cream cheese, softened
1/4 cup (57g) seasoned breadcrumbs
1/2 cup (115g) shredded nacho cheddar cheese blend
1/2 cup (115g) red bell pepper, finely chopped
1/4 cup (57g) red onion, finely chopped
4-5 slices pickled jalapeño, finely minced
1 tsp (5ml) your favourite BBQ rub (we used a fajita rub!)

Directions:

Heat a cast iron skillet over high heat. Add the avocado oil, and allow to heat for 2-3 minutes before adding the bison. Add the Italian seasoning, and season with salt and pepper to taste. Allow the bison to brown, stirring occasionally, for 6-8 minutes. Do not rush this step - those little brown bits clinging to the bottom of the skillet will add a tremendous amount of flavour to the sauce! Add the butter, onions, and allow to cook until the onions are translucent - about 5 minutes. Add the mushrooms and garlic, and cook for 1-2 minutes. Add remaining ingredients, and stir until the sauce thickens, another 2-3 minutes. Garnish with fresh parsley, and more cheese! What a spring time delight!

*Notes:

If you cannot find fiddleheads locally, feel free to substitute fresh asparagus.
If you cannot find morel mushrooms locally, feel free to substitute cremini mushrooms.

M&K Noble Premium Bison & Orecchiette Primavera

By Maddie and Kiki May 8, 2023

Serves 2-4
Prep Time: 15 minutes
Cook/Grill Time: 15-18 minutes
Total Time: 30-33 minutes

Ingredients

1 tbsp (15ml) avocado oil
1 226g (8oz) package lean ground Noble Premium Bison
2 tsp (10ml) Italian seasoning
Salt and pepper to taste
4 tbsp (60ml) butter
1 medium red onion, finely chopped
3-4 cloves garlic, finely minced
3/4 cup (190ml) fresh fiddleheads*
1 cup (250ml) fresh morel mushrooms, sliced*
1 1/2 cups (375ml) mixed fresh baby greens (we used kale, swiss chard and pea shoots)
1 cup (250ml) peas
Zest and juice of one lemon
1/2 cup (125ml) Parmesan cheese
2 cups (500ml) orecchiette, cooked according to package directions (and reserving 1 cup of pasta water)
1/4 cup (60ml) fresh parsley, chopped

Directions:

*Notes:

If you cannot find fiddleheads locally, feel free to substitute fresh asparagus.
If you cannot find morel mushrooms locally, feel free to substitute cremini mushrooms.

M&K Noble Premium Tuscan Bison & Gnocchi Soup

By Maddie and Kiki April 28, 2023

Serves 4
Prep Time: 15 minutes
Cook/Grill Time: 1 hour
Total Time: 1 hour, 15 minutes

Ingredients

1 tbsp (15ml) avocado oil
1 8oz (226g) package Noble Premium Bison steak cubes
2 tbsp (30ml) butter
1 medium sized onion, chopped
2-3 stalks celery, chopped
4-6 cloves garlic, minced
1 tbsp (15ml) tamari
3/4 cups (190ml) sun dried tomatoes, finely chopped
1 tsp (5ml) dried oregano
3 1/2 (875ml) cups vegetable broth
500g gnocchi
3-4 cups (approximately 113g) fresh spinach, chopped
1/2 cup (125ml) fresh basil, chopped
1 cup (250ml) whipping cream
Salt and pepper to taste
Chives or basil, chopped (for garnish)

Directions:

Heat a Dutch oven over medium high heat (on the stove, or on the grill, over direct heat) for 3-4 minutes. Add the avocado oil, and allow to warm for 2 minutes. Add the bison cubes, and do not stir. Allow to brown for 5-6 minutes before attempting to move. If it’s sticking to the bottom, it simply means it isn’t browned yet, and it isn’t ready to release from the bottom. Season with salt and pepper. Once browned on all sides, add the butter. Add the onion, celery and garlic. Cook until fragrant - about 2 minutes. Add the tamari, sun dried tomatoes, oregano, and vegetable broth. Cover and cook for 45 minutes - 1 hour, until the bison is tender. Add the gnocchi and cook according to package directions. Add the spinach, basil, cream and stir until the spinach wilts. Season to taste. Garnish with chopped chives or basil.

M&K Grilled Noble Premium Bison & Cheddar Sliders

By Maddie and Kiki April 14, 2023

Makes 12 sliders
Prep Time: 20 minutes
Grill Time: 30 minutes
Total Time: 50 minutes

Ingredients

1 8oz (226g) Noble Premium Bison Top Sirloin steak
BBQ rub, to taste
1 tbsp olive oil
2 onions, finely sliced
1 tbsp (15ml) balsamic vinegar
Salt and pepper to taste
12 slices cheddar cheese
3 tbsp (45ml) butter, melted
2 cloves garlic minced
1 tsp (5ml) dried parsley
1 (340g) 12-pack of King’s Hawaiian Sweet Rolls

For the horseradish mayo:

1/4 cup (60ml) mayo
1 tbsp (15ml) horseradish
1/2 tsp (2.5ml) garlic powder
Black pepper to taste

Directions:

Season the steak with your favourite BBQ rub, ensuring all sides are well seasoned. Set aside. Heat a skillet over medium high heat. Add the oil. Add the onions, and allow to caramelize for 15 minutes, stirring occasionally. Add the balsamic vinegar, and set aside. Combine all the ingredients for the horseradish mayo in a bowl. Set aside. Preheat grill to high heat, between 450-500° Fahrenheit. Allow the grill to preheat for at least 10-12 minutes - this will ensure that the steak won’t stick to the grates. Grill the steak over direct heat (or, if you’re feeling extra cheeky, directly on the coals ‘caveman style!’) until an internal temperature reaches your desired level of doneness (between 130°-140° for medium rare). This can take anywhere between 2-4 minutes, however make sure you’re focusing on internal temperature, and not time. Remove the steak from the grill, onto a clean plate. Lightly tent with foil, and allow to rest for 10 minutes. Slice thinly across the grain.

Using a bread knife, slice the sweet rolls as one whole loaf, removing the tops from the bottoms. Place the bottoms in a grill pan. Spread the horseradish mayo evenly on both sides. Arrange six slices of cheese on the bottom half. Top with onions, sliced steak, and remaining six slices of cheese. Add the top of the buns. Mix the melted butter with the garlic, and parsley and brush over top of the buns. Reduce the grill temperature to 350° by adjusting the top and lower vents.

Add the buns to the grill, and allow to cook for 15-20 minutes, until the cheese melts.

M&K Stuffed Shells with Noble Premium Bison Vodka Sauce

By Maddie and Kiki March 12, 2023

Serves 4-6
Prep Time: 20 minutes
Cook Time: 1 hour 40 minutes
Total Time: 2 hours

Ingredients

1 tbsp (15ml) avocado oil
1 226g (8oz) package Noble Premium Bison Steak Cubes
1 medium sized onion, finely chopped
4-5 cloves garlic, finely minced
2 tbsp (30ml) tomato paste
1/4 tsp (1ml) red pepper flakes
1/3 cup (80ml) vodka
1 tbsp (15ml) balsamic vinegar
680ml passata
1/4 cup (60ml) fresh basil, chopped
1/2 cup (125ml) half and half
Salt and pepper to taste

For the filling:

340g jumbo pasta shells
190g prepared pesto
454g ricotta cheese
1 egg
1 cup (250ml) mozzarella cheese
1/4 cup (60ml) freshly grated Parmesan cheese
Black pepper to taste

For the top: olive oil, more mozzarella

Directions:

Heat a large saucepan over medium high heat. Add the oil, and allow to heat. Add the bison, and brown on all sides - about 15 minutes. Add the onion, garlic, and stir. Add the vodka, balsamic vinegar, tomato paste and red pepper flakes. Stir. Add the passata and basil, and season to taste with salt and pepper. Reduce heat to low. Cover and cook for 1 hour. Add the cream, stir to combine.

Meanwhile, combine the ricotta with the pesto, cheeses, egg and black pepper. Cook the pasta according to package directions. Fill the shells with the filling. In a 9x13 inch baking dish, spoon a small amount of sauce to cover the bottom. Arrange the filled shells in the pan. Cover with remaining bison sauce. Drizzle with a little olive oil, and some more mozzarella cheese. Bake in a preheated 375 degree F oven (or grill) for 40-45 minutes until bubbly.

M&K Hot Smoked Noble Premium Bison Scotch Eggs

By Maddie and Kiki March 7, 2023

Makes 4 scotch eggs

Prep Time: 15 minutes
Grill Time: 50 minutes
Total Time: 1 hour 5 minutes

Ingredients
4 boiled eggs
454g Extra Lean Ground Noble Premium Bison
1 egg
1/2 tbsp (7.5ml) olive oil
1/3 cup (80ml) breadcrumbs
1/2 tsp (2.5ml) dry mustard
1 tsp (5ml) fennel seeds
1 tsp (5ml) onion powder
1 tsp (5ml) garlic powder
1/2 tsp (2.5ml) salt
Black pepper to taste
1/4 cup (60ml) BBQ sauce

Directions:

Cook your eggs to your preferred level of doneness. Once the shells are removed, use a paper towel to make sure they are as dry as possible. This will help the meat adhere to the egg. Preheat your charcoal grill to 400 degrees Fahrenheit. For even smokier flavour, add a chunk of fruit wood before dumping in your lit coals - apple and peach are perfect for this recipe! In a large bowl, mix the bison, along with the egg, oil, breadcrumbs, and all spices. Mix thoroughly to combine. Divide the mixture into four equal balls. Use your hands to flatten each ball into a thin patty. Wrap each patty around a boiled egg, and press firmly to make sure the eggs are evenly covered with the bison mixture. Place the eggs over indirect heat in the grill (over the side that doesn’t have the hot coals underneath). Close the lid, and allow to cook for 40 minutes. Remove lid, brush the eggs with BBQ sauce, close the lid and cook for another 10 minutes.

M&K Smoked Mac and Cheese Stuffed Noble Premium Bison Meatloaf

By Maddie and Kiki February 24, 2023

Serves 6-8

Ingredients
For the meatloaf mixture:
1 454g package Extra Lean Ground Bison
1/2 lb bacon, finely chopped
2 eggs
1 small onion, finely chopped
1/2 tbsp (7.5ml) Worcestershire sauce
1/3 cup (80ml) seasoned breadcrumbs
1 tbsp (15ml) your favourite BBQ rub

For the Mac & Cheese filling:
1 cup (250ml) macaroni
3 tbsp (45ml) butter
1 heaping cup (250ml) shredded old cheddar cheese
1 tsp (5ml) garlic powder
For brushing: 1/2 cup 125ml) BBQ sauce

Directions:

In a large bowl, combine all ingredients for the meatloaf. Mix throughly, until just combined. Boil plenty of salted water. Cook macaroni according to package directions, until just al dente. It will continue to cook in the smoker, so make sure you don’t overcook it! Drain, and add the butter and garlic powder. Toss to melt the butter, and allow to cool. Mix in the cheese.

Place a piece of parchment paper on top of a cutting board, or clean countertop. Spread the meat mixture out to form a large rectangle that is about 1/2 inch thick. Spread the macaroni & cheese evenly on top, leaving a one-inch section at the top bare. Using the parchment paper, carefully roll the meat away from yourself, making sure to keep it tight, and contain the macaroni and cheese - similar to rolling a sushi roll! When you get to the top, use the bare section to seal the meatloaf, and make sure that seam is on the bottom. Press in the mixture on the ends, containing the macaroni and cheese so it won’t ooze out.
Use the parchment to lift and place the meatloaf into a grill pan, making it easier to carry to the smoker. Preheat grill or smoker to 225 degrees F. Smoke for 4 hours, or until an internal temperature reads 165 degrees F. After about 2 hours, brush on some BBQ sauce every now and then for a beautiful glossy exterior.
Remove from the smoker, and allow to rest for a few minutes before slicing.

M&K’s Noble Premium Bison Shakshuka

By Maddie and Kiki February 7, 2023

Makes 3 individual ramekins
Prep Time: 15 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 45 minutes

Ingredients
1 tbsp (15ml) olive oil
226g (8oz) Noble Premium Bison Steak Cubes
1 shallot, minced
2 cloves garlic, minced
1/3 cup (80ml) red bell pepper, minced
1/2 tsp (2.5ml) smoked paprika
1/2 tsp (2.5ml) cumin
1 red chili, finely minced
680ml (24 fl oz) crushed tomatoes
3 eggs
Salt and pepper to taste
For garnish, fresh parsley and scallions

Directions:

Heat the oil in a saucepan over medium high heat. Add the bison, and cook for 10-15 minutes, until lightly browned. Add the shallot, garlic, pepper, spices, chili and stir. Cook for an additional 10 minutes. Add the tomatoes, cover and reduce the heat to low. Simmer for 1 hour, stirring occasionally. Divide the sauce evenly among three, oven proof ramekins that have lids. Crack an egg into each ramekin, and add the lid. *Pro Tip: crack the egg into a separate bowl first, and then add it to the ramekin. That way, if a shell fragment happens to fall in, you can easily remove it without getting it lost in the shakshuka! Place in preheated 400 degree oven/grill, and cook the eggs to your desired level of doneness - 2-4 minutes. Garnish with parsley, scallions and crusty bread.

M&K’s Noble Premium Bison and Barley

By Maddie and Kiki January 26, 2023

Serves 4
Prep Time: 20 minutes
Cook Time: 1 hour, 20 minutes
Total Time: 1 hour, 40 minutes

Ingredients
1 tbsp (15ml) avocado oil
1 8oz (226g) package Noble Premium Bison Steak Cubes
3 tbsp (45ml) flour
Salt and pepper to taste
2 tbsp (30ml) butter
1 medium sized onion, finely chopped
3 carrots, scrubbed and finely chopped
3 ribs celery, finely chopped
3-4 cloves garlic, finely minced
1/2 tsp (2.5ml) dried thyme
1/2 tsp (2.5ml) dried rosemary
1 bay leaf
1 tbsp (15ml) balsamic vinegar
1 tbsp (15ml) soy sauce
2 cups (500ml) low sodium beef stock
1 328ml can crushed tomatoes
1/2 cup (125ml) pot barley
Thinly sliced green onions, for garnish

Directions:

In a small bowl, toss the bison cubes in the flour, ensuring it’s fully coated. Season to taste with salt and pepper to taste. Preheat large pot over medium high heat. Add the oil. Add the bison, ensuring that you don’t overcrowd the pot. Brown the bison cubes until nicely browned on all sides - about 10 minutes. Use a wooden spoon to scrape the browned bits off the bottom of the pan as you stir. Remove the bison cubes from the pan and add the butter. Add all the vegetables, spices and bay leaf. Cook for 10 minutes, stirring occasionally. Deglaze with the balsamic vinegar. Add remaining ingredients and stir to combine. Return the bison to the pot, stir, and add the lid. Turn the heat to low, and simmer for 1 hour. Garnish with green onions.

M&K’s Noble Premium Bison Biriyani

By Maddie and Kiki January 16, 2023

Serves 4
Prep Time: 20 minutes
Cook Time: 1 hour, 20 minutes
Total Time: 1 hour, 40 minutes

Ingredients
For the rice:
1 cup (250ml) basmati rice
1 litre water
1 bay leaf
2 cloves
2 cardamom pods
1 cinnamon stick
Juice of one lemon
1 tbsp (15ml) salt

For the fried onions, cashews and raisins:
1 tbsp (15ml) ghee
2 onions, finely sliced
1/4 cup (60ml) cashews
1/4 cup (60ml) golden raisins

For the saffron milk:
1 pinch saffron threads
2 tbsp (30ml) milk, warmed

For the bison:
1 bay leaf
2 cloves
2 cardamom pods
1 cinnamon stick
1 tsp (5ml) cumin seeds
1 tbsp (15ml) ghee
1 red onion, finely sliced
4-5 garlic cloves, finely minced
1-inch ginger, finely minced
1 green chili, finely minced
1/2 tsp (2.5ml) turmeric
1 tsp (5ml) garam masala
1 tsp (5ml) kashmiri chili powder
2-3 tomatoes, finely chopped
226g (8oz) Noble Premium Bison Steak Cubes
1/4 cup (60ml) plain Greek yogurt
1/4 cup (60ml) chopped cilantro
1/4 cup (60ml) chopped mint
1 cup (250ml) water
Salt to taste
More chopped fresh cilantro and mint for layering

Directions:

First, rinse the rise until the water runs clear, and allow it to soak in plain water for 15 minutes. Drain. Add all the spices for the rice into a tea bag. Bring the litre of water to a boil, and add the salt, lemon juice, tea bag and soaked rice. Reduce the heat, and simmer for 5 minutes. Drain, discard tea bag and set aside.
Next, heat the ghee for the onion, cashews and raisins over medium high heat in a frying pan. Add the onions, and cook until brown - about 5 minutes. Add the cashews and raisins and cook for another 1-2 minutes. Set aside.
Combine the milk and saffron, and allow to steep for 10 minutes. Set aside.
Now we’ll start the bison mixture. Place the bay leaf, cloves, cardamom pods, cinnamon stick and cumin seeds in a dry, dutch oven (that has a lid). Toast the spices over medium high heat for a minute, until fragrant. Allow to cool slightly before using a spice grinder to grind them into a fine powder.
Melt the ghee in the same Dutch oven over medium hight heat. Add the red onion and cook for 2-3 minutes, until browned. Add the ginger, garlic, green chili, and all spices. Cook for 1 minute, and then add the tomatoes and cook for another 2-3 minutes.
Add the bison, yogurt, cilantro and mint, water and season to taste with salt. Cover with the lid, reduce to low heat, and allow the bison to cook for 60 minutes, stirring occasionally, until tender.
After 60 minutes, remove the lid, and layer the rice with the onion, cashew and raisin mixture, along with the saffron milk and fresh cilantro and mint. Cover with the lid.
Preheat oven (or BBQ) to 350 degrees Fahrenheit. Bake (otherwise known as ‘dum’) the Biriyani for an additional 15 minutes.

M&K’s Mini Noble Premium Bison Eggrolls

By Maddie and Kiki Decenber 9, 2022

Makes 34-36 mini egg rolls
Prep Time: 1 hour, 15 minutes
Cook Time: 10 minutes
Total Time: 1 hour, 25 minutes

Ingredients
1 226g (8oz) Inside Round Noble Premium Bison Steak
1 tbsp (15ml) soy sauce
1 tbsp (15ml) rice vinegar
1 tbsp (15ml) Hoisin sauce
1 tsp (5ml) sriracha
1 tsp (5ml) sesame oil
1 tsp (5ml) grated ginger
Juice of half a lime
1 clove garlic, minced
2 cups (500ml) savoy cabbage, finely chopped
2 carrot, finely chopped
3 green onions, sliced
1 400g package of wonton wrappers
2 tbsp vegetable oil

Directions:

Finely chop the bison steak into very small pieces. In a bowl, combine the soy sauce, rice vinegar, hoisin sauce, sriracha, sesame oil, grated ginger and lime juice. Add the bison, and toss to coat. Cover, and refrigerate for at least an hour (if you have time, overnight would be ideal!). Heat a sauce pan over medium high heat. Add the bison mixture and cook until the liquid is evaporated, about 10 minutes. Add remaining ingredients, and cook an additional 5 minutes. Allow the mixture to cool slightly before filling. Take a wonton wrapper and put it on a cutting board with a point facing you (from your view, it should look like a diamond shape, not a square). Dip your finger in the oil, and run it all along the edges of the wonton wrapper. Place a teaspoon of the filling in the centre. Fold each side in, like a burrito. Then fold the bottom up to the top, ensuring you’re folding as tightly as possible. Set your air fryer to air crisp, and air crisp for 10 minutes, flipping halfway. Serve with your favourite

M&K’s Noble Premium Bison & Pistachio Terrine

By Maddie and Kiki November 14, 2022

Makes 1 4.5-inch terrine
Prep Time: 15 minutes
Grill (or bake) Time: 60 minutes
Total time: 1 hour 15 minutes (plus 3-4 hours cooling time)

Ingredients
1 226g (8oz) package Lean Ground Noble Premium Bison
100g prosciutto
1/4 cup (60ml) roasted and salted pistachios
3-4 slices bacon, finely chopped
1/8 tsp (0.5ml) smoked paprika
1/2 tsp (2.5ml) salt
1/2 tsp (2.5ml) dried thyme leaves
1/2 tbsp (7.5ml) fresh rosemary, chopped
1 clove garlic, finely minced
Black pepper to taste

Directions:

Wrap the outside of a 4.5 inch pan with aluminum foil. Layer the slices of prosciutto inside the pan, overlapping one another, and extending beyond the pan. Allow the prosciutto to hang down the sides of the pan (it will be used to cover the meat mixture). In a bowl, combine remaining ingredients, and mix well. Place a small amount of the mixture into the pan, pressing down to ensure there are no air pockets. Continue to add the mixture, while pressing down, until you reach the top of the pan, and all of the meat mixture is inside. Cover the mixture with the overhanging prosciutto. Press firmly. Cover the top with aluminum foil, ensuring there’s a tight seal around the pan. Place the pan in a baking pan, and fill the pan with water until it reaches halfway up the springform pan. Preheat grill (or oven) to 360 degrees Fahrenheit. Allow the terrine to cook for 60 minutes. Remove from the grill (or oven), and allow to rest for 30 minutes, before removing the foil. Carefully remove the terrine from the springform pan, and allow to cool to room temperature on a cooling rack. Once the terrine has cooled to room temperature, cover and continue to chill in the fridge for 3-4 hours. Cut into wedges and serve on a charcuterie board along with pickles, mustard, and spicy onions

M&K’s Noble Premium Bison Burnt Ends

By Maddie and Kiki November 11, 2022

Serves 4
Prep Time: 10 minutes
Smoke Time: 3 hours
Total Time: 3 hours, 10 minutes

Ingredients
2 226g (8oz) packages Noble Premium Bison Steak Cubes
3 tbsp (45ml) BBQ rub
4 tbsp (75ml) butter
1/2 cup (125ml) BBQ sauce
1/2 cup (125ml) apple cider
3 tbsp (45ml) honey

Directions:

Place bison cubes in a grill pan, and add the BBQ rub. Toss to coat. Smoke at 250 degrees for 1 hour. Remove from the smoker, add remaining ingredients, cover with aluminum foil and smoke for another 2 hours, until succulent and tender.

M&K’s Noble Premium Individual Bison Wellingtons

By Maddie and Kiki October 18, 2022

Makes 4 wellingtons
Prep time: 20 minutes
Grill time: 45 minutes to 1 hour
Total time: 65-80 minutes

Ingredients
For the bison patties:
2 x 226g package lean ground Noble Premium Bison
1 egg
1 tsp (5ml) Dijon mustard
1 tsp (5ml) prepared horseradish
1/4 cup (60ml) seasoned bread crumbs
1 tsp (5ml) onion powder
1 tsp (5ml) garlic powder
2 tsp (10ml) dried parsley
1 tsp (5ml) Worcestershire sauce
Salt and pepper to taste

For the duxelles:
226g cremini mushrooms, sliced
1 small onion, chopped
4-6 cloves garlic, chopped
1 tsp (5ml) dried thyme
2 tbsp (30ml) butter
2 tbsp (30ml) Canadian Whiskey
Salt and pepper to taste

450g (2 sheets) frozen puff pastry
1 egg, whisked with 1 tbsp water

Directions:

Combine all ingredients for the bison patties and set aside. For the duxelles, add mushrooms, garlic and onion to a food processor, and process until finely minced. Melt butter in a pan over medium high heat, and add the mushroom mixture. Add the thyme, and season with salt and pepper. Allow the mixture to cook for 5-6 minutes, until most of the moisture is evaporated, and the bottom of the pan is starting to brown. Add the whiskey, and allow to cook for another minute. Remove from heat, and allow to cool completely. Roll out puff pastry sheets, and cut each into four equal squares (you will have eight squares total). Divide the bison into four equal patties, and form into a slight cylinder shape. Place one patty on four of the squares of puff pastry. Divide the duxelles into four portions. Spoon evenly over each bison patty, and use your fingers to mould the mushroom mixture around the bison, creating a thin, even layer on top. Brush egg wash around each patty. Top with remaining squares of puff pastry, and use a decorative design to tightly seal the pastry. Cut a small slit in the top for steam to escape.
Preheat grill (or oven) to 350 degrees Fahrenheit. Place Wellingtons on a parchment-lined baking tray, and grill over indirect heat (or in an oven) for 45 minutes to 1 hour, until golden browned.

M&K's Noble Premium Bison & Beer Chili

By Maddie and Kiki October 7, 2022

Makes 4-6 servings
Prep Time: 25 minutes
Grill Time: 1 hour
Total Time: 1 hour, 25 minutes

Ingredients
2 tbsp (15ml) olive oil
2 x 226g package Lead Ground Noble Premium Bison
1 large onion, finely chopped
1 green bell pepper, finely chopped
1 red onion, finely chopped
4-6 cloves garlic, finely minced
1 jalapeño, finely minced (optional)
1 tsp (5ml) cumin
1 tsp (5ml) smoked paprika
1 tsp (5ml) chili powder
2 tsp (10ml) BBQ rub
2 bay leaves
1 bottle of your favourite beer
1 540 ml (9 oz) can of black beans, drained and rinsed
1 796 ml (28oz can of crushed tomatoes
2 tbsp (15ml) tomato paste
1/2 cup (125ml) frozen corn
1/4 cup (60ml) BBQ sauce
2 tsp (5ml) Worcestershire sauce
Salt & pepper to taste

Directions:

Heat a dutch oven over medium high heat. Add olive oil, and bison, and cook until browned - about 10 minutes. Add onion, peppers, garlic, and spices. Allow to cook for an additional 10 minutes. Add the beer, and cook for another 5 minutes. Then add remaining ingredients, cover and grill in a preheated 375-400 degree grill (or oven) for 45 minutes to one hour. Remove lid and reduce to desired consistency. Remove bay leaves, and serve. Optional toppings: sour cream, cilantro, shredded cheddar cheese.

M&K Noble Premium Bison Bánh Mì

By Maddie and Kiki September 23, 2022

Serves 2

Prep Time: 10 minutes
Grill Time: 11-13 minutes
Total Time: 21-23 minutes

Ingredients
2 crusty buns
1 226g (8oz) lean ground Noble Premium Bison
1 tbsp (15ml) vegetable oil
3-4 cloves garlic, minced
1 tsp (5ml) sriracha
1 tsp (5ml) tamari
1 tsp (5ml) lemongrass paste
1/4 tsp (1ml) fish sauce
1 tsp (5ml) honey
1 tsp (5ml) rice vinegar
1/4 tsp (1ml) Chinese 5-spice powder

For serving:
Pickled carrot, daikon radish (or substitute regular radish) and red onion
cilantro
Red Thai chilies, optional
spicy mayo

Directions:

Heat a cast iron skillet in a grill set to medium high heat - approximately 400-450 degrees. Add the oil, and the bison. Use a wooden spoon to break apart the bison. Cook for 10 minutes, with the lid down. Stir occasionally. Add the remaining ingredients, and cook for another 2-3 minutes. Remove from heat. Slice buns and add mayo to each side. Divide the bison evenly among two buns. Top with pickled vegetables, cilantro and red chiles, if desired.

M&K Country ‘Fried’ Noble Premium Bison with Gravy

By Maddie and Kiki September 16, 2022

Serves 2
Prep Time: 15 minutes
Griddle Time: 10 minutes
Total Time: 25 minutes

Ingredients
2 x 226g (8oz) inside round Noble Premium Bison steaks
2 eggs, beaten
2 tbsp milk
1 cup all purpose flour
1 tsp salt
1 tsp garlic powder
1/2 tsp cayenne pepper
1 tsp onion powder
Black pepper to taste

For the gravy:
1/4 cup unsalted butter
1 large onion, chopped
1/4 cup flour
2 cups milk
Black pepper to taste
1/4 tsp garlic powder
Chives, for garnish

Directions:

In a small saucepan, melt butter over medium high heat. Add onions and cook for about 5 minutes, until the onions are starting to get browned on the edges. Add the flour, and cook for another minute. Add remaining ingredients. Turn heat to low, and continue cooking for another 3-4 minutes.
In a shallow bowl, combine the egg with the milk. Season to taste. In a separate shallow bowl, combine the flour with spices. Using a meat mallet, pound the steaks to 1/4 inch thickness. Pro Tip: if you don’t have a meat mallet, drape plastic wrap over the steaks and use a rolling pin!
Start with dipping the steaks in the flour. Then the egg wash, then the flour again. Preheat griddle to medium high heat. Grease the griddle with a small amount of butter and oil. Fry the steaks on the griddle for 3-5 minutes per side, until nicely browned. Serve immediately, with the gravy on top. Garnish the finely chopped chives.

M&K Griddle Noble Premium Bison Crunch-Wrap Supreme

By Maddie and Kiki August 19, 2022

Makes two crunch wraps

Prep Time: 15 minutes
Griddle Time: 4-6 minutes
Total Time: 19-21 minutes

Ingredients
226g (89oz) lean ground Noble Premium Bison
1 small red onion, finely chopped
1 tbsp (15ml) olive oil
1 tsp (5ml) chili powder
1 tsp (5ml) garlic powder
1/2 tsp (2.5ml) cumin
1/2 tsp (2.5ml) chipotle chili powder

4 burrito-sized tortillas
1 small tomato, finely chopped
1 cup (250ml) corn chips
1/3 cup (80ml) salsa con queso
1/2 cup (125ml) shredder cheddar cheese
1/2 cup (125ml) shredded iceberg lettuce

Directions:

Heat a small frying pan over medium high heat. Warm the oil, and add the onion, bison and spices. Cook for 8-10 minutes, until all moisture is evaporated and the bison is lightly browned.
Take 2 of the tortillas, and place a small bowl in the centres. Use the bowl to trace around and cut the tortilla into two small tortillas (reserve the scraps to make cinnamon sugar tortilla chips!). Place the remaining two tortillas on a cutting board, and divide the bison in the centre of each one. Top with the queso, followed by the corn chips, then the sour cream, lettuce, tomatoes, and finally the cheese. Top with the small tortilla cut-out. Tightly fold the edges around the centre, creating pleats. Preheat griddle to high heat and oil lightly. Place the wraps seam side down and griddle for 2-3 minutes per side, until golden brown.

M&K Reverse-Seared Deconstructed Noble Premium Bison Caesar Salad

By Maddie and Kiki July 29, 2022

Serves 2

Prep Time: 15 minutes
Grill Time: 20-30 minutes
Total Time: 35-45 minutes

Ingredients
For the Caesar dressing:
½ cup (125ml) mayonnaise
2-3 anchovy fillets
2 cloves garlic
1 tbsp (15ml) Dijon mustard
1 tbsp (15ml) lemon juice
1 tbsp (15ml) capers
1 tsp (5ml) Worcestershire sauce
¼ cup (60ml) Parmesan cheese
Pepper to taste

1 8oz (226g) Noble Premium Bison Steak (Ribeye, Striploin or Top Sirloin)
1 head of romaine lettuce, with the bottom cut off, washed and dried
¼ cup (60ml) Parmesan cheese, shredded
¼ of a baguette, thinly sliced and grilled
1 small shallot, finely sliced
Lemon wedges and capers, for garnish

Directions:

Combine all ingredients for the dressing into a blender. Blend until smooth. Set aside.

Set up your grill for indirect cooking – with a hot side, and a cool side. Adjust your dampers so that the temperature of your grill is hovering just above 200 degrees Fahrenheit. Pat the steak with a paper towel to absorb moisture. Season on both sides with salt and pepper. Place the steak on the cool side of the grill, and shut the lid. Use a meat thermometer to check the internal temperature of the steak. If you like your steak medium rare, pull it off at rare (120 degrees Fahrenheit) as it will continue to climb in temperature when you sear it. Once it reaches your desired internal temperature, throw it directly on the coals for a few seconds per side, until you get a nice, crusty brown exterior. Allow to rest before slicing.
To assemble the salad, place romaine leaves on a wooden board, and top with remaining ingredients, finishing with the sliced steak. Drizzle some of the dressing on top.

M&K Cast Iron Noble Premium Bison & Swiss Chard Focaccia

By Maddie and Kiki July 15, 2022

Makes 1 focaccia
Prep Time: 10 minutes
Grill Time: 40-50 minutes
Total Time: 50-60 minutes

Ingredients:
1 store bought pizza dough
1 226g (8 oz) package Noble Premium Bison Cubes
1/4 cup olive oil (60ml)
9-10 cloves garlic, minced
1 small onion, finely chopped
2 cups fresh Swiss chard, finely chopped (500ml)
2 tbsp balsamic vinegar (30ml)
Salt and pepper to taste
1 tsp red chiles (5ml)
1 cup mozzarella cheese (250ml)
Chopped chives, for garnish

Directions:

In a medium sized bowl, pour balsamic vinegar over bison, along with red chiles. Season with salt and pepper to taste. Allow to marinade for at least an hour. In a pan over medium high, heat olive oil. Add onions, garlic, and Swiss chard. Cook until fragrant - about 5-7 minutes. Add bison cubes, and continue cooking for another 5-7 minutes. Lightly oil a cast iron skillet with olive oil. Spread pizza dough out in cast iron skillet. Allow to rest for 15 minutes. Re-stretch the dough, making sure to press your finger tips into the dough to create indentations all across the surface of the dough. Top with cheese. Top with bison swiss chard mixture. Preheat grill to 450 degrees. Place skillet over indirect heat, and close the lid. Allow the pizza to grill for 40-45 minutes until nicely browned. Allow to cool, and top with chives.

M&K Noble Premium Bison Stuffed Summer Pattypan Squash

By Maddie and Kiki July 15, 2022

Makes 10-12 pattypan squash
Prep Time: 10 minutes
Grill Time: 30-35 minutes
Total Time: 40-45 minutes

Ingredients:
10-12 small pattypan squash
1 226g (8oz) package of lean ground Noble Premium Bison
1 egg
1/4 cup (60ml) seasoned breadcrumbs
1/2 tsp (2.5ml) onion powder
1/4 tsp (1ml) dried oregano
1/2 tsp (2.5ml) paprika
2 tbsp (30ml) fresh basil, finely chopped
2-3 cloves garlic, minced
2 tbsp (30ml) grated Parmesan cheese
Salt and pepper to taste

Finely chopped parsley, for garnish
Marinara sauce, for serving

Directions:

Using a melon baller, hollow out the inside of each squash. Set aside.
In a medium sized bowl, combine all remaining ingredients. Form a small meatball, and place inside each squash. Preheat grill to 400 degrees. Over indirect heat, grill squash for 30-35 minutes, until the bison is nicely browned. To serve, place a small amount of marinara sauce on the bottom of the plate. Top with squash. Garnish with parsley.

M&K Flattop Korean BBQ Noble Premium Bison

By Maddie and Kiki June 24, 2022

Serves 2-3
Prep Time: 10 minutes
Griddle Time: 15-17 minutes
Total Time: 25-27 minutes

Ingredients:
226g 8oz Noble Premium Bison Steak Cubes
227g cremini mushrooms, chopped
1/2 a small onion, finely sliced
2 tbsp (30ml) vegetable oil

For the Korean BBQ marinade:
1/2 an Asian pear, cored, and chopped
1/2 a small onion
3-4 cloves garlic
1/2 cup (125ml) soy sauce (low sodium, if preferred)
1 tbsp (15ml) rice vinegar
1 inch fresh ginger, peeled
2 tsp (10ml) sesame oil
2 tsp (10ml) sriracha
2 tbsp (30ml) honey
1 tbsp (5ml) balsamic vinegar

1 tbsp sesame seeds, for serving
2 cups cooked rice, for serving
Green onion for garnish

Directions:

To make the marinade, combine all ingredients into a blender. Blend until smooth. Pour over onion and bison. Cover and refrigerate at least one hour, but preferably overnight.

Preheat griddle to medium high heat. Spread oil on top of griddle. Cook mushrooms until golden browned - about 5 minutes. Using a slotted spoon, remove bison and onions from the marinade, and onto the griddle with the mushrooms. Stirring consistently, griddle for 10-15 minutes until golden brown. Add the marinade to the griddle, little by little until most of the liquid is evaporated - another 5-7 minutes. Serve over rice, garnish with green onions and sesame seeds.

M&K Mini Gochujang Noble Premium Bison Burgers with Kimchi Mayo & Rainbow Slaw

By Maddie and Kiki June 10, 2022

Makes 4 mini burgers
Prep Time: 10 minutes
Grill Time: 4-6 minutes
Total Time: 14-16 minutes

Ingredients

For the burgers:
226g (8oz) lean ground Noble Premium Bison
1 green onion, finely minced
1 tsp (5ml) fresh ginger, grated
1 tsp (5ml) toasted sesame oil
1 tsp (5ml) gochugaru paste
1 clove garlic, minced
1/4 cup (60ml) seasoned panko bread crumbs
1 tsp (5ml) tamari
1 egg

For the slaw:
1 mini sweet red pepper, thinly sliced
1 mini sweet yellow pepper, thinly sliced
1 mini sweet orange pepper, thinly sliced
1/4 cup (60ml) thinly sliced cucumber
Half a small red onion, thinly sliced
1/4 cup (60ml) fresh cilantro, chopped
Juice of one lime
1 tsp (5ml) honey
1 tsp (5ml) toasted sesame oil
Salt and pepper to taste

For the mayo:
2 tbsp (30ml) kimchi, finely chopped
1/4 cup (60ml) mayo
Sesame seed mini slider buns, for serving

Directions:

Combine ingredients for the coleslaw in a large bowl. Cover and refrigerate until ready to assemble burgers. In a medium-sized bowl, add all ingredients for the burgers, lightly mixing until just combined. Form into four small patties. Pro Tip: Place on a parchment-lined cookie sheet in the freezer for 10 minutes while the grill preheats to be able to transfer them onto the grill easier! Preheat grill to high heat (between 450-475 degrees Fahrenheit). Ensure the grill preheats for at least 10 minutes so the burgers don’t stick. Grill over direct heat for 2-3 minutes per side. While the burgers are resting (for a couple minutes), combine the kimchi and mayo. To assemble, toast buns and spread some of the mayo on both sides. Add one of the patties and as much of the coleslaw as you can fit on top! Finish with the top of the bun, and you’ve got the perfect summertime hand-held treat

M&K’s Jammin’ Jerk Noble Premium Bison & Pineapple Skewers

By Maddie and Kiki May 20, 2022

Makes 4 large skewers
Prep Time: 10 minutes
Grill Time: 3-4 minutes
Total time: 13-14 minutes

Ingredients

For the jerk rub:
1 tsp (5ml) garlic powder
1 tsp (5ml) dried thyme leaves
1/2 tsp (2.5ml) onion powder
1 tsp (5ml) coconut sugar
1/4 tsp (1ml) cayenne pepper
1/8 tsp (0.5ml) ground ginger
1/8 tsp (0.5ml) allspice
1/8 tsp (0.5ml) ground cloves
1/8 tsp (0.5ml) smoked paprika
1/8 tsp (0.5ml) nutmeg
1/4 tsp (1ml) salt (more or less to taste)
1/4 tsp (1ml) red chili flakes (more or less to taste)
Black pepper to taste

1 x 226g package Noble Premium Bison Steak Cubes
2 tbsp (30ml) olive oil
Zest and juice of two limes
2 jalapeño peppers, cut into half-inch pieces (or green bell pepper for a less spicy option!)
Half a red bell pepper, cut into half-inch pieces
1/2 red onion, cut into half inch pieces
1 cup (250ml) fresh pineapple, chopped into half-inch pieces
1/2 cup (125ml) chopped cilantro, for garnish

Directions:

Preheat grill to HIGH heat - between 450-500 degrees Fahrenheit. Make sure you allow the grill to preheat for at least 10 minutes. This will ensure our kebabs won’t stick to the grill. In the meantime, combine all spices for the jerk rub. Add remaining ingredients into a large bowl, and toss well to ensure all the meat and vegetables are coated evenly in the rub. Cover, and allow to marinate in the fridge for 1-2 hours. Using metal skewers, skewer on the vegetables and meat, alternating between the different colours as you please. Grill over direct heat for 3-4 minutes per side. Top with chopped cilantro.

M&K’s Noble Premium Bison & Onion Smash Burgers with Wild Morels

By Maddie and Kiki May 13, 2022

Makes 2 double smash burgers
Prep Time: 10 minutes
Grill Time: 10 minutes
Total Time: 20 minutes

Ingredients

2 x 226g packages lean ground Noble Premium Bison
4 white onions, cut into thin rings
Salt and pepper
2 slices your favourite Ontario Cheese (we used a peppery cheddar from Prince Edward County)
1/2 cup (125ml) fresh morel mushrooms (or 1/4 cup dried)
1 tbsp (15ml) butter
2 brioche buns
Fresh pea shoots

Truffle mayo:
1/4 cup mayonnaise
1 tsp truffle powder (or truffle oil)
1/2 tsp onion powder

Directions:

Form bison into four equal balls. Set aside. Sauté morels over medium high heat in the butter until lightly browned, about 1-2 minutes. Season with salt and pepper. Set aside.

Preheat grill to high heat - between 450-500 degrees F. Use a flat top plate insert, and ensure it’s preheated for at least 10 minutes before beginning to cook. This is what will give us a nice brown crusty exterior to our patties. Oil the surface of the flattop. Cook onions with the lid down until lightly browned - about 5-6 minutes, stirring occasionally. Arrange onions in four equal mounds. Place one bison ball over top of each mound. Using a flat press, press into each bison ball, getting them as flat as you can. Season with salt and pepper. Allow bison to brown on one side for about 5 minutes. Flip, season with salt and pepper and cook for another 5 minutes. Place a slice of cheese on two of the burgers, and allow to melt. Remove all burgers from the heat.

To serve: spread some of the truffle mayo on both sides of the bun. Place one of the bison patties with cheese on the bottom, followed by a bison patty without cheese, sandwiching the cheese in the centre of the patties. Top with half the buttery morel mushrooms. Top with some spring pea shoots for a little crunch and freshness.

M&K’s Reverse-Marinated Chili Lime Noble Premium Bison Steak & Warm Pea & Asparagus Salad

By Maddie and Kiki April 22, 2022

Serves 2
Prep Time: 15 minutes
Grill Time: 5-6 minutes
Total Time: 20-21 minutes

Ingredients

1 226g (8oz) Noble Premium Bison Top Sirloin Steak
1 tsp (5ml) olive oil
Salt and pepper to taste

For the Reverse Marinade:
1 small red onion, thinly sliced
1/4 cup (60ml) lime juice
1/4 cup (60ml) olive oil
1 tsp (5ml) Dijon mustard
1 tsp (5ml) maple syrup
1 clove garlic, finely minced
1/4-1/2 tsp (1ml-2.5ml) red flakes, depending on your heat preference
Salt and pepper to taste

For the Pea & Asparagus Salad:
1 bunch asparagus, with the ends trimmed off
1/4 cup (60ml) fresh peas
1/4 cup (60ml) feta cheese
1/4 cup (60ml) walnuts, chopped
2 tbsp (30ml) chopped fresh mint
1 tbsp (15ml) olive oil
1 tbsp (15ml) white balsamic vinegar
Salt and pepper to taste
Handful of arugula
For serving: amaranth, rice, or quinoa (optional)

Directions:

Preheat grill to high heat - about 450-500 degrees Fahrenheit. Ensure you allow the grill to preheat for 10-12 minutes to ensure your food will not stick to the grill.
Meanwhile, to make the reverse marinade, whisk together all ingredients in a shallow bowl. Set aside.
To make the salad: In a medium sized bowl, combine all ingredients for the salad, except the asparagus. Now we’re ready to grill!
Oil the steak and season with salt and pepper to taste. Over direct heat, place the asparagus and bison steak on the grill. Do not touch the steak, but use grill tongs to continuously move the asparagus around while the steak cooks. Flip the steak after 4-5 minutes. Once the steak is flipped, remove the asparagus from the grill. Continue cooking the steak for another 1-2 minutes, or until your desired internal temperature is reached (130-135 degrees Fahrenheit for medium rare). Remove from the grill, and rest for 10 minutes before slicing, and placing into the reverse marinade. Allow the meat to marinate until ready to serve.
Roughly chop the asparagus and add it the rest of the salad ingredients.
To serve, place some of the salad over a bed of your favourite rice/grain. Top it with some of the salad, and thin slices of the bison. Drizzle with some of the reverse marinade.

M&K’s Grilled Noble Premium Bison Kebabs with Tabbouleh Salad

By Maddie and Kiki April 22, 2022

Serves 4
Prep Time: 20 minutes
Grill Time: 5-6 minutes
Total Time: 25-26 minutes

Ingredients

1 cup (250ml) dry quinoa
2 cups (500ml) vegetable stock
For the kebabs:
1 cup (250ml) cooked quinoa
226g (8oz) lean ground bison
1 tbsp (15ml) olive oil
1 egg
3/4 cloves garlic, minced
1/2 tsp (2.5ml) sumac powder
1/2 tsp (2.5ml) dried oregano
1/2 tsp (2.5ml) cumin powder
1/2 tsp (2.5ml) smoked paprika
1/2 tsp (2.5ml) salt (or less, depending on your tastes)
Black pepper to taste

For the tabbouleh salad:
Remaining quinoa
1 bunch parsley, finely chopped
2 mini cucumbers, finely chopped
1 cup cherry tomatoes, finely chopped
1/2 cup (125ml) red onion, finely chopped
1/2 cup (125ml) fresh mint, finely minced
1-2 cloves garlic, minced
1 tsp (5ml) dried oregano
1/3 cup (80ml) lemon juice
1/3 cup (80ml) olive oil
1/2 cup (125ml) feta cheese, crumbled
Salt and pepper to taste
To serve (optional): hummus, tzatziki, pickled turnip

Directions:

Combine the quinoa with the stock in a medium sized sauce pan. Cover and cook for 15-16 minutes over medium heat on low. Uncover, and allow to cool to room temperature. Measure out one cup of cooked quinoa in a medium sized bowl for the kebabs, and add the remaining quinoa to a large bowl for the tabbouleh salad. For the kebabs, combine all ingredients, and form into four equal portions. Form each kebab onto flat metal skewers. Use your hand to form the kebab along the skewer. Preheat grill to 475 degrees Fahrenheit. Grill kebabs over direct heat for 5-6 minutes per side. For the tabbouleh salad, add reminding ingredients over the cooked quinoa. Stir well, and season to taste. To serve, spoon some of the salad into a shallow bowl. Top with one of the skewers, and dollop on some hummus, tzatziki and a forkful of pickled turnip on the side!

M&K’s Mediterranean Noble Premium Bison Baguette Bennies

By Maddie and Kiki March 23, 2022

Makes: 4 bennies

Prep time: 20 minutes
Cook/Grill Time: 15-16 minutes
Total Time: 35-36 minutes

Ingredients

For the bison breakfast sausage patties:
226g (8oz) lean ground Noble Premium Bison
1 egg
1 finely chopped shallot
1 tsp (5ml) Worchestershire sauce
1/2 tsp (2.5ml) dried oregano
1/4 tsp (1ml) smoked paprika
1/4 tsp (1ml) dried chilies
Salt and pepper to taste

For the sun dried tomato & caper hollandaise sauce:
3 egg yolks, at room temperature
1 tbsp (15ml) lemon juice
1 tsp (5ml) dijon mustard
1 tsp (5ml) capers
2-3 sun dried tomatoes
1/2 cup (125ml) butter, melted

For serving:
Thick-cut slices of toasted, buttered baguette
4 poached eggs

Garlicky rapini, capers, thinly sliced sun dried tomatoes

Directions:

In a bowl, combine all ingredients for the bison sausage patties. Form into four equal patties. Place each patty on a parchment lined baking sheet, pressing them to 1/4 inch in thickness. Pro tip: Place the tray in the freezer for 5-10 minutes. This will allow the patties to firm up slightly, and make transferring them onto the grill easier! Preheat grill to 450-500 degrees Fahrenheit. Grill patties over direct heat until an internal temperature of 150-155 degrees Fahrenheit is achieved for medium well - approximately 5-6 minutes per side.

To make the hollandaise:
Add all ingredients except the melted butter to a blender, and blend on high for 15-20 seconds until fully blended. Then, with the blender on high speed, slowly add the melted butter, in a consistent, steady stream (carefully using the small opening in the blender lid). Blend for another 40-45 seconds.

To serve, place a slice of baguette on a plate. Top with some rapini, one bison patty, one poached egg, a good dollop of the hollandaise, and garnish with a little more sun dried tomato and capers. Talk about Sunday brunch at its finest!

M&K’s Black & Blue Noble Premium Bison Poutine

By Maddie and Kiki March 18, 2022

Makes 2 servings

Ingredients

3-4 medium sized yellow potatoes, cut into wedges
2 tbsp (30ml) olive oil
Salt and pepper to taste

For bison gravy:
1 tbsp (15ml) butter
1 medium onion, finely chopped
226g lean ground Noble Premium Bison
1 bay leaf
1 tbsp (15ml) Worcestershire sauce
1 tbsp (15ml) BBQ sauce
1 cup (250ml) beef stock
1 tbsp (15ml) corn starch mixed with 2 tbsp cold water
Salt and pepper to taste

For the ‘black’ onions:
2 small yellow onions, quartered with the stems intact
1-2 tbsp (15-30ml) balsamic vinegar
Salt and pepper to taste

1/4 cup (60ml) blue cheese, crumbled
1/2 cup (125ml) cheese curds

To garnish (optional): balsamic glaze, chives, arugula sprouts

Directions:

To make the wedges, preheat oven (or grill) to 425 degrees Fahrenheit. Toss potatoes with oil, and season to taste. Place in a single layer on a parchment-lined baking tray and roast in the oven until crisp - about 40-45 minutes, flipping once.

To make the bison gravy:
Melt the butter in a saucepan on medium heat. Add onions and bison, season to taste. Cook until browned - about 10 minutes. Add the bay leaf, Worcestershire sauce, BBQ sauce and beef stock and allow to cook for another 5-10 minutes. Remove the bay leaf, and add the corn starch mixture. Stir. Cook for another 1-2 minutes. Set aside.

For the ‘black’ onions:
Pro tip: when quartering the onions, leave the stem in tact on one end of the onion, to ensure the layers will hold together while grilling! Brush balsamic vinegar on each quarter, and season to taste with salt and pepper. Grill over high heat (450-500 degrees Fahrenheit) until blackened on each side - about 5-7 minutes per side.

To assemble: divide the wedges into two shallow bowls. Top with cheese curds, blue cheese, and bison gravy. Garnish with balsamic glaze, finely chopped chives and arugula sprouts.

M&K Grilled Noble Premium Bison & Radicchio Salad with Fennel & Blood Oranges

By Maddie and Kiki February 25, 2022

Serves 2-4

Ingredients

1 226g (8oz) Noble Premium Bison Ribeye Steak
1 head radicchio, sliced into wedges
1 fennel bulb, sliced into wedges (reserving the fronds for garnish)
1 red onion, peeled and thinly sliced
2 blood oranges, peeled and sliced

For the dressing:
3 tbsp ( 45ml) olive oil
1 tbsp (15ml) white balsamic vinegar
1 tsp (5ml) white miso
Juice of half a blood orange

Directions:

Preheat grill to 400-450 degrees Fahrenheit. Lightly oil steak, and season liberally with salt and pepper. When slicing the radicchio and fennel, leave the core in to ensure the pieces stay intact while grilling. Grill the radicchio over direct heat for one minute per side. Carefully cut off core. Grill the fennel over direct heat for 2-3 minutes per side. Carefully cut off core. Set aside to cool.

Grill the steak to your internal doneness temperature of choice - for medium rare, that’s 130-135 degrees Fahrenheit. Rest for 10 minutes, before thinly slicing.

Combine all ingredients for the dressing in a small jar, and shake vigorously to combine. Resist adding extra salt - the miso is salty and does all the work for you!

To assemble the salad, arrange radicchio, bison, fennel, red onion and oranges haphazardly on a plate. Top with fennel fronds, and dressing.

M&K’s Grilled Noble Bison Lemongrass Cold Rolls

By Maddie and Kiki February 14, 2022

Makes: 8-10 rolls

Ingredients

1 226g (8oz) inside round Noble Premium Bison steak

Marinade:
2 tbsp (30ml) finely chopped lemongrass
2 tbsp (30ml) tamari
2 tbsp (30ml) grated ginger
2 tbsp (30ml) honey
1 tsp (5ml) fish sauce
2 tsp (10ml) chili garlic sauce
4-5 cloves garlic, finely minced
1 tbsp (15ml) avocado oil

For the rolls:
8-10 sheets of rice paper
28g cilantro
28g pea shoots
45g vermicelli noodles, cooked and fulled cooled
2 medium carrots, shredded
1 mini cucumber, cut into thin strips
Peanut sauce for dipping

Directions:

Whisk together ingredients for the marinade. Pour over steak and allow to marinate overnight. Preheat grill to 450-475 degrees Fahrenheit. Grill steak over direct heat for 2-3 minutes per side, or until an internal temperature of 130-135 degrees Fahrenheit for medium rare is achieved. Allow to rest for 10-12 minutes before thinly slicing. To assemble, wet rice paper in warm water and lay out on a flat surface. Take a small amount of each filling and place on top. Less is more here! Carefully fold in the sides, then pretend you’re rolling a cigar or a burrito, and roll as tightly as you can. To assemble, we like to cut the tips off the rolls, and serve them standing tall on a plate, with edamame, kimchi, green onion and cilantro.

M&K’s Grilled Mini Cornbread Noble Bison Sloppy ‘Bobs’

By Maddie and Kiki February 8, 2022

Makes: 12 mini sloppy bobs

Ingredients

For the mini cornbread:
2/3 cup (160 ml) flour
1/2 cup (125 ml) cornmeal
1 tbsp (15ml) baking powder
1/2 tsp (2.5 ml) salt
3 tbsp (45 ml) honey
1 egg
1/3 cup (80 ml)cream
3 tbsp (45 ml) butter, melted

For the sloppy bob filling:
226g 8oz lean ground Noble Premium Bison
1 tbsp (15 ml) olive oil
1 small onion, finely chopped
1/4 cup red bell pepper, finely minced
2-3 cloves garlic, finely minced
1 tbsp (15 ml) BBQ rub
1/4 cup (60ml) ketchup
2 tbsp (30 ml) brown sugar
1 tbsp (15 ml) Worcestershire sauce
1 tbsp (15 ml) grainy mustard

Directions:

To make the cornbread, combine the dry ingredients in bowl. In a separate bowl, combine the wet ingredients. Mix together and spoon into a mini muffin pan. Bake in a 400 degree Fahrenheit preheated grill for 13-15 minutes. Remove from pan, and allow to cool. Using a small knife, hollow out a small section of the top of each cornbread. Set aside. Heat oil in a pan over medium high heat, and add bison, and BBQ rub. Cook until nicely browned - about 10-15 minutes. Add the onion, pepper and garlic, and continue cooking for another 5 minutes. Add all renaming ingredients, and cook for an additional 8-10 minutes. Allow to cool before spooning into mini cornbread. To garnish, top with a small dollop of sour cream, shredded cheddar cheese and sliced green onion.

See how it's made on Global News!

M&K’s Grilled Noble Bison Enoki Rolls

By Maddie and Kiki January 28, 2022

Makes: 24-26 rolls

Ingredients

2 - 226g (8oz) Noble Premium Bison Striploin Steaks

Marinade:
Zest and juice of one lime
1 tsp (0.5ml) Chinese 5-spice powder
1 cup (250ml) beef broth
1 tbsp (15ml) Worcestershire
1/2 tbsp (7.5ml) hoisin sauce
1 tsp (5ml) sriracha
1/2 tbsp (7.5ml)sesame oil
1 tsp (5ml) seasoned rice vinegar
1 tbsp (15ml) soy sauce
1 tbsp (15ml) finely grated ginger
2 cloves garlic, minced

300g enoki mushrooms
2 green onions, thinly sliced
Your favourite BBQ rub for sprinkling on top

Directions:

Thinly slice bison steak into long strips. In a deep container, combine all ingredients for the marinade. Toss bison in marinade, and place in the refrigerator overnight. The next day, break apart mushrooms into small bundles of about 3-4 mushrooms each. Place one strip of green onion on top. Take a strip of bison, and wrap it around the mushroom onion bundle. Continue until all bison strips are wrapped and the mushrooms/onions. Sprinkle some BBQ rub on top of the bundles. Preheat grill to 375-400 degrees. Grill bundles over direct heat until mushrooms are lightly crunchy on the edges, and the bison is fully cooked on all sides - 2-3 minutes per side.

See how it's made on YOUTUBE!

M&K’s Grilled Noble Bison Tri-Colour Fajita Bowl

By Maddie and Kiki January 21, 2022

Ingredients

Makes 2 bowls

1 @noblepremiumbison striploin steak

Mexican Chocolate Coffee Rub:
1 tsp (5ml) finely ground coffee
1 tsp (5ml) cocoa powder
1/2 tsp (2.5 ml) coconut sugar
1/2 tsp (2.5ml) cumin
1/2 tsp (2.5ml) garlic powder
1/2 tsp (2.5ml) oregano
1/2 tsp (2.5ml) smoked paprika
1/2 tsp (2.5ml) salt
1/4 tsp (1ml) black pepper

2 cups (500ml) cooked tri-colour quinoa
1/2 cup (125ml) shredded lettuce
1/4 cup (60ml) sour cream
1 avocado, sliced
Handful of tomatoes, sliced
1/4 cup (60ml) shredded cheese Handful of tortilla chips
1/4 cup (60ml) red onion
1/4 cup (60 ml) chopped cilantro
1/2 cup (125 ml) black beans
1 cob grilled corn
2 grilled red peppers, sliced

Directions:

Sprinkle rub over steak, and ensure it’s well-coated on all sides. Grill over high heat until a temperature of 135 degrees F for medium rare is achieved. Slice and serve on top of quinoa with all the fixins you can cram on top!

M&K’s Grilled Noble Bison Tourtiere

By Maddie and Kiki December 24, 2021

Ingredients

6 large egg whites

2 deep-dish pie shells

Meat Filling:
1.5 lbs (680g) of Extra Lean Ground Bison
2 large yellow potatoes, peeled and chopped
2 tbsp (30ml) olive oil
2 tbsp (30ml) butter
1 medium onion, finely chopped
3-4 cloves garlic, finely minced
1 tbsp (15ml) BBQ rub of your choice
1/4 tsp (1ml) ground cinnamon
1/4 tsp (1ml) ground cloves
1/8 tsp (0.5ml) nutmeg
1 tbsp (15ml) fresh thyme
Salt & pepper to taste
1 tbsp (15ml) Worcestershire sauce
1 egg, whisked with 1 tbsp water
1/4 cup (60ml) Sherry cooking wine

Directions:

Boil potatoes until fork tender - about 10-12 minutes. Reserve about 1/4 cup of the potato water, before draining and mashing potatoes. Set aside.
Heat a pan over medium high heat. Add oil and butter. Sauté onions for 3-4 minutes, add garlic, and continue to cook for another 1-2 minutes. Add bison, and all spices. Cook until nicely browned - about 10-12 minutes. Season with salt and pepper to taste. Add Sherry and Worcestershire and cook for another 2-3 minutes. Turn off heat, and stir in potato water and mashed potato.
Spoon into pie shell, and place second shell on top, pinching the edges. Brush with egg wash. Cut a few slits for moisture to escape.
Preheat grill to 400 degrees Fahrenheit. Grill pie over indirect heat for 30-40 minutes, until the crust is golden brown.

See how it's made on YOUTUBE!

M&K’s Noble Premium Grilled Bison & Ale Pie

By Maddie and Kiki November 29, 2021

Makes: 1 pie

Ingredients
1 tbsp olive oil
2 226g (8oz) packages Noble Premium Bison Steak Cubes
4 tbsp (60ml) butter
3 carrots, finely chopped
2 ribs celery, finely chopped
1 large onion, finely chopped
227g mushrooms, sliced
1/2 tsp (2.5ml) thyme
1 tsp (5ml) rosemary
1 tsp (5ml) oregano
1/2 tsp (2.5ml) black pepper
3-5 cloves garlic, finely minced
330 ml bottle ale
1 tbsp (15ml) Worcestershire
1 tsp tomato paste
1 1/4 cups (310ml) beef broth
2 bay leaves
2 tbsp (60ml) corn starch
1/2 cup (125ml) cold water
1 397g package puff pastry
1 egg, mixed with 1 tbsp water

Directions:

Heat oil in a Dutch oven over medium high heat. Add bison, and cook until nicely browned. Add butter, carrots, celery, onion, mushrooms and spices. Cook for 5-7 minutes before adding garlic and continue cooking for another minute. Add ale, Worcestershire sauce, tomato paste, beef broth, and bay leaves. Cover and simmer on low for 50-60 minutes, until meat is tender, and liquid has reduced. Mix corn starch with cold water, and stir into bison mixture. Cook over medium high heat until thickened, about 5-10 minutes. Transfer mixture to a pie plate, and top with puffy pastry. Make a few slits in the top to allow steam to escape while on the grill. Brush with egg wash. Preheat grill to 375-400 degrees Fahrenheit. Grill pie over indirect heat for 35 minutes until the puff pastry is nicely browned.

See how it's made on INSTAGRAM!

M&K’s Jamaican Noble Premium Bison Stew with Green Rice & Lentils

By Maddie and Kiki November 12, 2021

Makes: 6 servings

Ingredients
For the Bison Stew:
2 x 226g packages of Noble Premium Bison Steak Cubes
1 tbsp (15ml) olive oil
1 tsp (5ml) allspice
1/2 tsp (2.5mll) cinnamon
1 onion, finely chopped
3 carrots, peeled and finely chopped
1 jalapeño pepper, finely chopped
4-6 cloves garlic, finely minced
1/4 cup (60ml) rum
1 cup (250ml) chicken stock
1 tbsp (15ml) hot sauce
6 springs fresh thyme or 2 tsp (5ml) dried thyme
2 bay leaves
1 tbsp (15ml) brown sugar
1 tbsp (15ml) balsamic vinegar
1 796ml can diced tomatoes
2 tbsp (30ml) soy sauce
2 tbsp (30ml) your favourite BBQ sauce

For the Green Rice & Lentils:
1 cup (250ml) dried green lentils, soaked for two hours
1 cup (250ml) basmati rice, rinsed
1 tsp (10ml) salt
1/2 tsp (2.5ml) black pepper
2 tbsp (30ml) olive oil
1 onion, finely chopped
1 clove garlic, minced
2 bay leaves
1 398 ml can coconut milk
1 1/2 cups (375ml) vegetable stock
1 bunch cilantro
1 cup (250ml) fresh spinach

Directions:

For the stew:

In a Dutch oven, heat olive oil over medium high heat. Add bison meat, and allow to brown - approximately 10-15 minutes, stirring occasionally. Season with allspice, and cinnamon. Add onion, carrots, jalapeño and garlic and continue cooking for another 5 minutes. Add the rum, and allow to cook for another minute or two. Add all remaining ingredients. Cover with lid, and place Dutch oven in a preheated 375 degree grill (or oven). Allow the stew to cook for 1 and a half hours, until the meat is fork tender. Remove lid, and continue cooking until the stew is reduced to your liking, stirring occasionally. Serve over green rice and lentils.

For the green rice & lentils:

In a Dutch oven, add lentils, rice, salt and pepper, olive oil, onions, garlic, and bay leaves. In a blender, combine coconut milk, stock, cilantro, and spinach. Add to Dutch oven and stir. Put the lid on the Dutch oven, and place in a preheated 375 degree grill (or oven) for 15 minutes.

See how it's made on YOUTUBE!

M&K’s Goulish Bison Hand Pies <

By Maddie and Kiki October 29, 2021

Makes: 4-5 mini hand pies

Ingredients
400g pie crust (2 standard-sized roll out pie shells)
454g extra lean ground Noble Premium bison
1 tbsp BBQ rub
1 egg
1 tbsp ketchup
1 tsp Worcestershire sauce
4-5 cloves garlic, finely minced
1/4 cup seasoned bread crumbs
1/4 cup chopped parsley

Directions:

In a medium sized bowl, combine bison, bbq rub, egg, ketchup, Worcestershire, garlic, breadcrumbs and parsley. Mix until just combined, being careful not to over mix. Set aside. Roll out dough, and use a glass or cookie cutter to cut into an even amount of rounds. Place half the rounds on cookie sheet. Make 4-5 equal portions of the filling, and place over the rounds. Place the other half of the rounds on a cutting board, and use a Halloween cookie press to press a fun shape into them. Use a knife to cut air holes. Lightly brush egg wash around filling. Place pressed rounds over top of the filling, and use egg wash to brush the tops, and a fork to press the edges together firmly. Place on a parchment lined baking sheet, and place into a 375 degree oven for 30-35 minutes until golden browned, and the filling is bubbling.

See how it's made on YOUTUBE!

M&K’s Grilled Bison Dressing with Cherries & Walnuts

By Maddie and Kiki October 8, 2021

Makes: one cast iron skillet of dressing

Prep Time: 15 minutes
Grill/Oven Time: 1 hour
Total Time: 1 hour, 15 minutes

This is the ULTIMATE dressing - full of savoury Fall herbs like rosemary and sage, crunchy walnuts, sweet and tart cherries and flavourful, rich bison. Not only is it a family favourite for around Thanksgiving and Christmas, it’s great for stuffing into mushrooms and squash as any easy yet decadent weeknight meal.

Ingredients
9 cups (approximately) roughly chopped or torn baguette
4 tbsp butter
1 medium yellow onion, chopped
1 454g package of extra Lean Noble Premium Ground Bison
4-5 cloves garlic, finely chopped
1 cup white wine
1/2 tbsp fresh rosemary, finely chopped
1 1/2 tbsp fresh sage, finely chopped
2 cups vegetable stock

1/2 cup chopped walnuts
1/4 cup dried cherries
2 eggs
1/2 tsp salt
1/2 tsp pepper
1/2 tbsp Worcestershire sauce

Directions:

Toast bread pieces in an oven or grill preheated to 425 degrees Fahrenheit for 10-15 minutes. Heat a cast iron skillet over high heat. Add the butter, onions and bison. Cook until nicely browned - about 10 minutes. Season with salt and pepper. Add the garlic, and herbs and continue to cook for another minute or two. Add the white wine and worcestershire and cook for another 2 minutes. Remove from heat source and allow to cool slightly. Add the vegetable stock, beef cubes, walnuts and cherries. Stir until liquid is absorbed. Add the eggs and stir until fully incorporated. Over indirect heat on the grill (at 425 degrees Fahrenheit), or in a 425 degree Fahrenheit oven, cook dressing for an hour. Garnish with more fresh rosemary and sage.

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