Simple Ground Bison

I’ll be honest, I’m not a big fan of red meat, so I was hesitant to try ground bison. But let me tell you, it’s absolutely wonderful! Its sweet, minerally flavor only needs a few ingredients to make it pop. Just sauté it in extra virgin olive oil with shallots, paprika, and salt, and you’ve got a satisfying, nutrient-dense protein in 10 minutes.

This simple ground bison recipe has become a regular in our dinner rotation. Bison is a leaner, healthier alternative to beef. It cooks quickly, making it an efficient option for meal prep. You can use it as a base for bison bowls with buttery Sautéed Carrots, Roasted Root Vegetables, or Millet, stuff it into tacos, or add it to scrambled eggs for a flavor boost.

No matter how you serve it, ground bison is a versatile, deeply nourishing, go-to recipe that makes tasty meal-planning easier.

Ingredients & Substitutions

• EXTRA VIRGIN OLIVE OIL – Great for cooking with medium-low heat while adding a healthy dose of polyphenols. Substitute avocado oil if preferred.
• GROUND BISON – I absolutely love Force of Nature 100% Grass Fed Ground Bison (not sponsored, just a fan). There is a plain version and an ancestral blend that includes healthy organ meats. It always tastes great, and I appreciate that it’s regeneratively sourced. Unfortunately, at the time of publishing, their packages are only 14 ounces (3 ½ servings), so be aware if you’re feeding a crowd.
• SHALLOT –Adds a savory flavor to the bison, without overpowering it. If you want more onion flavor, purple or yellow onions work too.  
• PAPRIKA – The sweet, smoky flavor enhances the bison’s natural flavor. Hungarian Paprika from Savory Spice is my favorite.

See the recipe card below for the complete list.

How to Cook Ground Bison

1. In a medium sauté pan, heat the olive oil over medium heat. Sauté the shallots until just beginning to turn translucent, about 2 minutes.
2. Add the bison, reduce the heat to medium-low, and use a wooden spoon to break it up into smaller pieces. Sprinkle with the paprika and salt, continuing to stir until the meat is a fine texture. Cook until browned through, about 5-7 minutes. Serve warm.

Immediately refrigerate leftovers in an airtight glass container for up to 4 days.

Cooking Tips

Because bison is lean, it doesn’t cook the same as ground beef. Remember:

• Use medium-low heat: This keeps it from getting chewy or drying out due to overcooking. Don’t worry, it cooks quickly.
• Don’t drain: If you plan to use ground bison as the base for other recipes, there’s no need to drain it.

What to Make with Ground Bison?

Bison bowls with Steamed Kale and sweet potato hash are my favorite. For a low-carb option, skip the sweet potatoes and try my Mashed Cauliflower Recipe—any combination of those always leaves us satisfied after dinner.

Alternatively, you can sub this recipe anywhere you’d use ground beef—think tacos, stroganoff, chili, sloppy joes, and salad toppers. And if you liked this, check out my Ground Turkey Bowl Recipe next.

FAQs

→ If you tried this ground bison recipe, I’d be so grateful for a 5-⭐️ rating below!

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