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Buffalo Bierock Recipe

Submitted by Chef Aaron Young, Lincoln, NE (6/6/12)


Bierock Dough:
2 cups warm water
.25 oz active dry yeast
1/2 cup white sugar
1/4 cup margarine, softened
1 egg
2 tsp. salt
7 cups all purpose flour

Buffalo Filling:
2 lbs. Ground Buffalo Meat
10 cups cabbage, shredded
2 cups red onion, diced
1 cup James Arthur Vineyard St. Croax Wine
salt and pepper to taste
2 tbsp. thyme, fresh
1 tbsp. garlic, minced
2 tsp. sage, dried

Shiitake St. Croix Sauce:
2 cups James Arthur Vineyards St. Croix Wine
1 cup demi glace
1 cup beef stock
2 cup Shiitake Mushroom Stems
1/2 shallot, finely diced
4 tbsp. dark roux
salt and pepper to taste
2 tbsp. butter

Dough: In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Mix in sugar, margarine, egg, salt & 1/2 of the flour. Beat until smooth; add remaining flour until dough pulls together. Place in oiled bowl. Cover with foil and refrigerate for 2 hours or overnight, OR let it rise for 1 hour.

Punch dough down and divide into 10 pieces. Spread each piece of dough out on an un-floured surface and fill with approximately 1/2 cup filling. Fold dough over and seal edges. Place on prepared cookie sheet and let rise for 1 hour.

Bison Filling: In a large skillet, brown meat until 3/4 done. Deglaze with the wine. Let reduce down until there is very little liquid left. Add cabbage, onion and seasonings. Taste throughout cooking to add salt and pepper until you achieve the perfect balance of flavors.

Bake filled bierock in preheated oven for 25 minutes or until golden brown. Brush with butter and serve.

Shiitake St. Croix Sauce: In a sauce pot, combine wine, demi glace, beef stock, shiitake mushrooms and shallots together. Bring to a simmer and let reduce by 1/4. Strain out mushrooms and shallots. Add roux and cook on medium high heat until thickened. Season with salt and pepper to taste. Stir in butter right before serving.


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