May 17, 2001

Prairie Fare: Home on the Range

By Julie Garden-Robinson, Food and Nutrition Specialist
NDSU Extension Service

Whenever I drive to Jamestown, I always peer off to the distant hill looking for the famous albino bison. It’s not a mythological creature. White Cloud really exists.

Among Native Americans, bison, or buffalo, have long been considered sacred. Traditionally every part of the buffalo was used for food, clothing or shelter. The hide was used for blankets, moccasins, shirts, winter robes and many other items. The blood was used for paints and for food.

Tendons were used for bowstrings, arrow ties and for glue preparation. Hooves were used to make containers, glue, spoons and wind chimes. Bones were used to make arrowheads, eating utensils, game dice, pipes, sleds and many other items. The beard and teeth were used as ornaments, and the fat was used to make soap and cosmetics. The meat was immediately cooked or made into pemmican, sausages or jerky for longer storage.

There are two main types of buffalo, the plains buffalo and the wood buffalo. The plains buffalo, which weigh up to 2000 pounds, is smaller than the wood buffalo, which can grow to 2500 pounds. While these animals do not appear swift, they can travel up to 35 miles an hour and burrow through snow banks, thanks to their muscled shoulder hump.

There are currently about a quarter million bison raised for meat in the United States, and this agricultural enterprise is expected to increase 25 percent per year until 2005. North Dakota is becoming known for its growing bison industry.

Bison meat is fairly low in fat, saturated fat and calories. It contributes iron, zinc, and vitamins B-6 and B-12 to the diet. A 3-ounce serving of roasted bison contains about 125 calories, 1.7 grams of fat and 80 mg of cholesterol, making it comparable to lean beef, chicken and pork.

The flavor, composition and texture of meat will vary depending on what the animal eats. In a study conducted by Professor Marty Marchello in the Animal and Range Sciences Department at North Dakota State University, taste panelists preferred grain-fed bison to grass-fed bison. Grain-finished bison roasts were rated equivalent to beef roasts. Grain-finished bison had more fat than grass-finished bison.

Here’s a recipe from the North Dakota Evening Stars Family and Community Educator Club. The recipe contributor’s son called home for this recipe after he moved away. That’s a supreme compliment for any mom. Each Dakota Meat Roll (1/12 of the recipe) contains 250 calories and 16 grams of fat. Complete the meal with a lettuce salad, fresh fruit and low-fat milk.

Dakota Meat Rolls with Cheese Sauce

Ingredients:
1 pound ground bison (or ground beef)
2 cup all-purpose baking mix
1/2 cup water
2 tablespoons shortening
1/4 teaspoon pepper

Procedure:
Brown meat. Stir baking mix, water and shortening to a soft dough. Gently smooth dough into a ball on a floured board. Knead. Roll dough into a rectangle. Spread browned ground beef over dough to within 1/2-inch of edge. Sprinkle with pepper. Roll up, beginning at narrow side. Cut into 1-inch slices. Place slices, cut-side down, in greased pan, 9 x 13 inches. Bake at 350 F for 30 minutes or until biscuits are golden brown. Serve hot cheese sauce over biscuits.

Cheese Sauce

Ingredients:
2 Tablespoons margarine
2 Tablespoons baking mix
1/4 teaspoon salt
1/4 teaspoon dry mustard
1/8 teaspoon pepper
1 cup milk
1/2 cup shredded cheddar cheese

Procedure:
To make cheese sauce, melt margarine over low heat in saucepan. Blend in baking mix and seasonings. Add milk. Cook over low heat, stirring until mixture is smooth and bubbly, stirring constantly. Boil and stir 1 minute. Stir in cheese. Heat over low heat, stirring constantly, until cheese is melted.

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Source: Julie Garden-Robinson, (701) 231-7187, jgardenr@ndsuext.nodak.edu
Editor: Tom Jirik, (701) 231-9629, tjirik@ndsuext.nodak.edu