20 Delicious Yellowstone Cookbook Recipes Authentic

Ready to bring the rustic flavors of Yellowstone right into your kitchen? Our roundup of 20 Delicious Yellowstone Cookbook Recipes is your ticket to authentic, hearty meals that are perfect for any home cook in North America. From cozy comfort foods to quick, satisfying dinners, these recipes promise to delight your taste buds and inspire your next meal. Dive in and discover your new favorites!

Bison Burger with Huckleberry Sauce

There’s something irresistibly rustic about a bison burger, especially when topped with a sweet and tangy huckleberry sauce that’s bursting with flavor.

Ingredients

• 1 pound ground bison
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 1/2 cup huckleberries (fresh or frozen)
• 2 tablespoons sugar
• 1 tablespoon balsamic vinegar
• 1/4 cup water
• 4 burger buns, toasted
• Lettuce leaves and sliced red onion for serving

Instructions

1. In a bowl, gently mix the ground bison with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Form into 4 patties.
2. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook the patties for 4 minutes per side for medium-rare, or until desired doneness.
3. While the patties cook, combine 1/2 cup huckleberries, 2 tablespoons sugar, 1 tablespoon balsamic vinegar, and 1/4 cup water in a small saucepan. Simmer over medium heat for 5 minutes, until the sauce thickens slightly.
4. Place each cooked patty on a toasted bun, top with huckleberry sauce, lettuce, and red onion.

The huckleberry sauce’s unique sweetness paired with the rich, lean bison creates a burger that’s both gourmet and comforting.

Tip: For an extra flavor boost, try adding a pinch of cinnamon to the huckleberry sauce while it simmers.

Wild Trout Almondine

Wild Trout Almondine is a classic dish that brings the delicate flavors of trout together with the rich, nutty crunch of almonds for a meal that feels both elegant and comforting.

Ingredients

• 2 wild trout fillets (about 6 ounces each)
• 1/2 cup sliced almonds
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh parsley

Instructions

1. Pat the trout fillets dry with paper towels. In a shallow dish, mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Dredge the fillets in the flour mixture, shaking off any excess.
2. In a large skillet over medium heat, melt 2 tablespoons of butter with the olive oil. Add the trout fillets and cook for 3-4 minutes per side, until golden and cooked through. Remove the fillets and set aside on a warm plate.
3. In the same skillet, add the remaining 1 tablespoon of butter and the sliced almonds. Cook, stirring frequently, for 2-3 minutes until the almonds are golden and fragrant.
4. Remove the skillet from heat and stir in the lemon juice and chopped parsley. Spoon the almond mixture over the trout fillets.

The combination of crispy almonds and tender trout creates a delightful contrast in textures, while the lemon adds a bright finish that ties everything together.

Tip: For an extra touch of elegance, serve the trout almondine with a side of steamed asparagus or a light salad.

Elk Chili with Beans

Warm up your kitchen with this hearty Elk Chili with Beans, a robust twist on the classic comfort food that’s sure to impress.

Ingredients

• 1 lb ground elk meat
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 cups beef broth
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and red bell pepper, sautéing for 5 minutes until softened.
2. Add ground elk meat to the pot, breaking it apart with a spoon, and cook until browned, about 7 minutes.
3. Stir in kidney beans, black beans, diced tomatoes, beef broth, 2 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
4. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 45 minutes, stirring occasionally.
5. Serve hot, garnished with your favorite toppings like shredded cheese or sour cream.

The lean elk meat gives this chili a unique, gamey depth that pairs beautifully with the smoky spices and hearty beans.

Tip: For an extra kick, add a diced jalapeño with the bell pepper in step 1.

Bear Lake Raspberry Pie

Nothing says summer quite like a slice of Bear Lake Raspberry Pie, bursting with juicy raspberries and encased in a flaky, buttery crust.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon salt
• 2/3 cup plus 2 tablespoons cold unsalted butter, cubed
• 4-6 tablespoons ice water
• 4 cups fresh raspberries
• 3/4 cup granulated sugar
• 3 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 egg, beaten (for egg wash)
• 1 tablespoon coarse sugar (for sprinkling)

Instructions

1. In a large bowl, whisk together 2 cups all-purpose flour and 1 teaspoon salt. Cut in 2/3 cup cold unsalted butter until mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until dough comes together. Divide in half, shape into disks, wrap in plastic, and chill for 1 hour.
2. Preheat oven to 375°F. In another bowl, gently toss 4 cups fresh raspberries with 3/4 cup granulated sugar, 3 tablespoons cornstarch, and 1 tablespoon lemon juice. Set aside.
3. Roll out one dough disk on a floured surface to fit a 9-inch pie plate. Transfer dough to plate, trim edges, and fill with raspberry mixture. Dot with remaining 2 tablespoons cold unsalted butter.
4. Roll out second dough disk, place over filling, trim and crimp edges to seal. Cut slits in top, brush with beaten egg, and sprinkle with 1 tablespoon coarse sugar.
5. Bake at 375°F for 45-50 minutes, until crust is golden and filling is bubbly. Cool on wire rack before serving.

The secret to this pie’s irresistible appeal lies in the contrast between the tart raspberries and the sweet, crisp crust, making it a standout at any picnic or potluck.

Tip: For an extra flaky crust, freeze the butter cubes before incorporating them into the flour.

Yellowstone Bison Stew

Warm up with a hearty bowl of Yellowstone Bison Stew, a rustic and flavorful dish that brings the wild essence of the American frontier to your dinner table.

Ingredients

• 2 lbs bison stew meat, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups beef broth
• 2 cups diced potatoes
• 1 cup diced carrots
• 1 cup diced celery
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 bay leaf
• 2 tbsp tomato paste

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add bison stew meat and brown on all sides, about 5 minutes.
2. Add diced onion and minced garlic to the pot, sautéing until the onion is translucent, about 3 minutes.
3. Stir in beef broth, potatoes, carrots, celery, 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried thyme, and the bay leaf. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 1.5 hours, stirring occasionally.
5. Add tomato paste, stirring well to combine. Continue to simmer uncovered for an additional 30 minutes, or until the stew has thickened and the meat is tender.

The slow simmering process melds the flavors beautifully, while the bison meat offers a leaner, richer taste than traditional beef. Perfect for those chilly evenings when you crave something deeply satisfying.

Tip: For an extra layer of flavor, try adding a splash of red wine when you add the beef broth.

Huckleberry Pancakes with Maple Syrup

Wake up to the sweet, wild flavor of huckleberries in these fluffy pancakes, drizzled with pure maple syrup for a breakfast that feels like a hug.

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1/2 cup huckleberries
• Maple syrup, for serving

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tablespoon sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt.
2. In another bowl, beat 1 cup milk, 1 large egg, and 2 tablespoons unsalted butter, melted, until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in 1/2 cup huckleberries.
4. Heat a lightly greased griddle or skillet over medium heat. Pour 1/4 cup batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown, about 2-3 minutes per side.
5. Serve warm with maple syrup.

The burst of huckleberries in every bite offers a delightful contrast to the soft, fluffy pancakes, making this dish a memorable start to any day.

Tip: For an extra touch of luxury, warm the maple syrup before serving.

Smoked Trout Spread

This Smoked Trout Spread is a creamy, savory delight that’s perfect for spreading on crackers or toast, offering a smoky depth that’s irresistibly good.

Ingredients

• 8 oz smoked trout, skin and bones removed
• 8 oz cream cheese, softened
• 1/4 cup sour cream
• 2 tbsp fresh lemon juice
• 1 tbsp capers, drained
• 1 tbsp fresh dill, chopped
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1/4 tsp salt

Instructions

1. In a medium bowl, flake the smoked trout into small pieces using a fork.
2. Add the softened cream cheese, sour cream, and lemon juice to the bowl with the trout. Mix until well combined.
3. Stir in the capers, fresh dill, garlic powder, black pepper, and salt until evenly distributed throughout the spread.
4. Cover and refrigerate for at least 1 hour to allow the flavors to meld together.
5. Serve chilled with your choice of crackers or toasted bread.

The capers and dill add a bright, tangy contrast to the rich, smoky trout, making this spread a standout at any gathering.

Tip: For an extra smoky flavor, try using trout smoked with applewood or hickory.

Venison Sausage with Peppers and Onions

There’s something irresistibly hearty about venison sausage paired with the sweet and savory notes of peppers and onions. This dish is a perfect way to bring a touch of game night excitement to your dinner table.

Ingredients

• 1 lb venison sausage, sliced into 1/2-inch rounds
• 2 tbsp olive oil
• 1 large yellow onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1/4 cup chicken broth

Instructions

1. Heat olive oil in a large skillet over medium heat. Add venison sausage and cook until browned, about 5 minutes per side. Remove from skillet and set aside.
2. In the same skillet, add onion and bell peppers. Cook until softened, about 5 minutes, stirring occasionally.
3. Add garlic, salt, black pepper, and smoked paprika to the skillet. Cook for 1 minute until fragrant.
4. Return the venison sausage to the skillet. Pour in chicken broth and stir to combine. Simmer for 10 minutes, allowing the flavors to meld together.

The smoky paprika and tender venison create a depth of flavor that’s beautifully balanced by the sweetness of the peppers and onions. It’s a dish that’s as satisfying to make as it is to eat.

Tip: For an extra kick, add a pinch of red pepper flakes with the other spices.

Campfire Baked Beans

There’s nothing quite like the smoky, sweet depth of campfire baked beans to round out a cozy outdoor meal. This version is hearty, flavorful, and just the right amount of sticky.

Ingredients

• 1 lb dried navy beans, soaked overnight
• 6 cups water
• 1/2 cup molasses
• 1/4 cup brown sugar
• 1 tbsp mustard powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 large onion, diced
• 4 slices bacon, chopped
• 1/2 cup ketchup
• 1 tbsp apple cider vinegar

Instructions

1. Drain the soaked navy beans and combine with water in a large pot. Bring to a boil, then reduce heat and simmer for 1 hour until beans are tender.
2. Preheat your campfire or oven to 350°F. In a Dutch oven or heavy pot, cook the chopped bacon over medium heat until crispy. Remove bacon and set aside, leaving the fat in the pot.
3. Add the diced onion to the bacon fat and sauté until translucent, about 5 minutes.
4. Stir in the molasses, brown sugar, mustard powder, salt, black pepper, ketchup, and apple cider vinegar. Mix well.
5. Drain the cooked beans, reserving 1 cup of the cooking liquid. Add the beans and reserved liquid to the pot with the sauce. Stir in the cooked bacon.
6. Cover and bake at 350°F for 2 hours, stirring occasionally, until the sauce is thick and the flavors are deeply melded.

The slow bake allows the beans to absorb all the smoky, sweet, and tangy flavors, creating a dish that’s irresistibly rich and comforting.

Tip: For an extra smoky flavor, try adding a dash of liquid smoke or cooking the beans over a real campfire.

Wild Mushroom and Barley Soup

There’s something deeply comforting about a bowl of Wild Mushroom and Barley Soup, with its earthy flavors and hearty texture. It’s the kind of dish that feels like a warm hug on a chilly day.

Ingredients

• 1 cup pearl barley
• 2 tbsp olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 lb mixed wild mushrooms, sliced
• 6 cups vegetable broth
• 2 tbsp soy sauce
• 1 tsp dried thyme
• Salt and pepper to taste
• 2 tbsp chopped fresh parsley

Instructions

1. In a large pot, heat 2 tbsp olive oil over medium heat. Add the onion, carrots, and celery, cooking until softened, about 5 minutes.
2. Stir in the garlic and mushrooms, cooking for another 5 minutes until the mushrooms release their moisture and start to brown.
3. Add the barley, vegetable broth, 2 tbsp soy sauce, and 1 tsp dried thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until the barley is tender.
4. Season with salt and pepper to taste. Stir in the fresh parsley before serving.

The combination of wild mushrooms and barley creates a soup that’s not only nourishing but also packed with umami depth. The barley adds a delightful chewiness that makes every spoonful satisfying.

Tip: For an even richer flavor, try sautéing the mushrooms in batches to ensure they brown properly without steaming.

Grilled Rainbow Trout with Lemon Butter

Grilled Rainbow Trout with Lemon Butter is a showstopper that’s surprisingly simple to make, perfect for those summer evenings when you want something light yet flavorful.

Ingredients

• 2 whole rainbow trout, cleaned and butterflied
• 4 tablespoons unsalted butter, melted
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley
• Lemon wedges, for serving

Instructions

1. Preheat your grill to medium-high heat (about 375°F to 400°F).
2. In a small bowl, whisk together the melted butter, lemon juice, lemon zest, minced garlic, salt, and black pepper.
3. Brush both sides of the trout with the lemon butter mixture, reserving some for basting during grilling.
4. Place the trout on the grill, skin side down. Grill for about 4-5 minutes, then carefully flip and grill for another 3-4 minutes, basting with the remaining lemon butter mixture.
5. The trout is done when it flakes easily with a fork. Sprinkle with chopped parsley and serve immediately with lemon wedges.

The magic of this dish lies in the lemon butter’s ability to crisp the skin while keeping the flesh moist, creating a beautiful contrast in textures.

Tip: For an extra smoky flavor, try adding a small handful of wood chips to your grill.

Bison Meatloaf with Wild Mushroom Gravy

This Bison Meatloaf with Wild Mushroom Gravy is a hearty twist on a classic comfort food, offering a rich, earthy flavor that’s sure to impress.

Ingredients

• 1 lb ground bison
• 1 cup breadcrumbs
• 1 large egg, beaten
• 1/2 cup milk
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp Worcestershire sauce
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 cup wild mushrooms, sliced
• 2 cups beef broth
• 2 tbsp all-purpose flour
• 1 tbsp butter

Instructions

1. Preheat your oven to 375°F. In a large bowl, mix the ground bison, breadcrumbs, egg, milk, onion, garlic, Worcestershire sauce, salt, and pepper until well combined.
2. Shape the mixture into a loaf and place it in a greased baking dish. Bake for 50 minutes, or until the internal temperature reaches 160°F.
3. While the meatloaf bakes, heat olive oil in a skillet over medium heat. Add the wild mushrooms and sauté until tender, about 5 minutes.
4. Stir in the beef broth and bring to a simmer. In a small bowl, mix the flour with a little water to make a slurry, then whisk it into the broth. Add the butter and simmer until the gravy thickens, about 5 minutes.
5. Serve the meatloaf sliced, topped with the wild mushroom gravy.

The combination of lean bison and umami-packed wild mushrooms creates a depth of flavor that’s both sophisticated and comforting.

Tip: For an extra layer of flavor, try adding a splash of red wine to the gravy as it simmers.

Dutch Oven Apple Cobbler

Nothing says comfort like a warm, bubbly Dutch Oven Apple Cobbler, especially when it’s made with love and a handful of simple ingredients. This recipe is a hug in a bowl, perfect for those cozy nights in.

Ingredients

• 6 cups peeled and sliced apples (about 4 large apples)
• 1 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 cup all-purpose flour
• 1 cup packed brown sugar
• 1/2 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. Preheat your oven to 375°F. In a large bowl, toss the sliced apples with 1 cup granulated sugar, 1 tbsp lemon juice, 1 tsp ground cinnamon, and 1/4 tsp ground nutmeg until well coated.
2. Transfer the apple mixture to a 5-quart Dutch oven, spreading it out evenly.
3. In another bowl, mix 1 cup all-purpose flour, 1 cup packed brown sugar, 1/2 cup melted unsalted butter, 1 tsp vanilla extract, and 1/4 tsp salt until crumbly. Sprinkle this mixture over the apples.
4. Cover the Dutch oven with its lid and bake for 30 minutes. Then, remove the lid and bake for an additional 15 minutes, or until the topping is golden and the apples are bubbly.

The magic of this cobbler lies in the contrast between the tender, spiced apples and the crisp, buttery topping, all achieved in one pot for minimal cleanup.

Tip: For an extra touch of warmth, serve with a scoop of vanilla ice cream melting over the top.

Pine Nut Crusted Salmon

Elevate your weeknight dinner with this Pine Nut Crusted Salmon, a dish that combines the richness of salmon with the crunchy, nutty goodness of pine nuts.

Ingredients

• 4 salmon fillets (about 6 oz each)
• 1/2 cup pine nuts, finely chopped
• 2 tbsp Dijon mustard
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a small bowl, mix together the Dijon mustard and honey. Brush this mixture evenly over the top of each salmon fillet.
3. Sprinkle the salt and black pepper over the mustard-honey glaze.
4. Press the finely chopped pine nuts onto the top of each fillet, ensuring they adhere to the glaze.
5. Drizzle the olive oil over the pine nut crusted salmon fillets.
6. Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork and the pine nuts are golden brown.

The contrast between the tender salmon and the crispy pine nut crust makes this dish a standout, perfect for impressing guests or treating yourself to something special.

Tip: For an extra flavor boost, toast the pine nuts lightly before chopping and applying them to the salmon.

Montana Lamb Chops with Mint Jelly

There’s something truly special about the combination of tender Montana lamb chops and the sweet, refreshing kick of mint jelly. This dish is a celebration of flavors that’s surprisingly simple to bring to your table.

Ingredients

• 4 Montana lamb chops (about 1 inch thick)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cloves garlic, minced
• 1/4 cup mint jelly
• 1 tablespoon fresh lemon juice

Instructions

1. Preheat your grill or grill pan to medium-high heat (about 400°F).
2. Rub the lamb chops with olive oil, then season both sides with salt and black pepper.
3. Grill the lamb chops for 3-4 minutes on each side for medium-rare, or until they reach your desired level of doneness.
4. In a small saucepan over low heat, warm the mint jelly with minced garlic and lemon juice, stirring until it becomes a smooth glaze.
5. Brush the mint jelly glaze over the lamb chops during the last minute of grilling, then remove from heat.
6. Let the lamb chops rest for 5 minutes before serving to allow the juices to redistribute.

The magic of this recipe lies in the mint jelly glaze, which caramelizes slightly on the grill, adding a glossy finish and a burst of flavor that complements the rich lamb perfectly.

Tip: For an extra touch of freshness, garnish with finely chopped mint leaves before serving.

Homemade Elk Jerky

There’s something truly special about making your own elk jerky at home—it’s a flavorful, protein-packed snack that’s perfect for adventures or just satisfying those midday cravings.

Ingredients

• 2 lbs elk meat, thinly sliced against the grain
• 1/2 cup soy sauce
• 1/4 cup Worcestershire sauce
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1/2 tsp liquid smoke

Instructions

1. In a large bowl, whisk together 1/2 cup soy sauce, 1/4 cup Worcestershire sauce, 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp black pepper, and 1/2 tsp liquid smoke until the sugar is dissolved.
2. Add the elk meat to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 8 hours, or overnight for deeper flavor.
3. Preheat your oven to 175°F. Arrange the marinated elk slices on a wire rack placed over a baking sheet, making sure they don’t overlap.
4. Bake for 4 to 6 hours, flipping the slices halfway through, until the jerky is dry but still slightly pliable.

The slow baking process at a low temperature ensures your elk jerky is tender yet chewy, with a rich, smoky flavor that store-bought versions just can’t match.

Tip: For an extra kick, add a pinch of cayenne pepper to the marinade.

Sweet Corn and Huckleberry Muffins

These Sweet Corn and Huckleberry Muffins are a delightful twist on the classic, offering a perfect balance of sweetness and texture that’s sure to impress.

Ingredients

• 1 cup all-purpose flour
• 1 cup cornmeal
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/4 cup melted butter
• 1 large egg
• 1 cup sweet corn kernels
• 1/2 cup huckleberries

Instructions

1. Preheat your oven to 400°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup cornmeal, 1/2 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1 cup milk, 1/4 cup melted butter, and 1 large egg until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the sweet corn kernels and huckleberries.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 20-25 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.

The combination of juicy huckleberries and sweet corn creates a muffin that’s bursting with flavor and has a wonderfully moist texture.

Tip: For an extra touch of sweetness, sprinkle the tops of the muffins with a little sugar before baking.

Roasted Pheasant with Wild Rice

There’s something undeniably special about roasting pheasant—it’s a gamey, rich bird that pairs beautifully with earthy wild rice. This recipe brings out the best in both, with a crispy skin and fluffy, nutty grains.

Ingredients

• 1 whole pheasant (about 2-3 lbs)
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 cup wild rice
• 2 cups chicken broth
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp butter

Instructions

1. Preheat your oven to 375°F. Pat the pheasant dry with paper towels, then rub it all over with 1 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried thyme.
2. Place the pheasant breast-side up in a roasting pan and roast for 50-60 minutes, until the skin is golden and the internal temperature reaches 165°F at the thigh.
3. While the pheasant roasts, rinse the wild rice under cold water. In a medium saucepan, heat 1 tbsp olive oil and 1 tbsp butter over medium heat. Add 1 small diced onion and 2 cloves minced garlic, sautéing until soft, about 5 minutes.
4. Add the wild rice and 2 cups chicken broth to the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until the rice is tender and the liquid is absorbed.
5. Let the pheasant rest for 10 minutes before carving. Serve alongside the wild rice.

The key to this dish is the contrast between the pheasant’s crispy skin and the wild rice’s chewy texture, creating a meal that’s as satisfying to eat as it is to prepare.

Tip: For an extra layer of flavor, try adding a splash of white wine to the wild rice as it cooks.

Bison Ribeye with Garlic Herb Butter

Elevate your steak night with this succulent Bison Ribeye, topped with a rich Garlic Herb Butter that melts perfectly over the hot steak.

Ingredients

• 1 bison ribeye steak (about 1 inch thick)
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons unsalted butter, softened
• 1 clove garlic, minced
• 1 teaspoon fresh rosemary, finely chopped
• 1 teaspoon fresh thyme, finely chopped

Instructions

1. Preheat your grill or skillet over medium-high heat. Brush the bison ribeye with 1 tablespoon olive oil and season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper.
2. Cook the steak for about 4-5 minutes on each side for medium-rare, or until it reaches your desired level of doneness. Remove from heat and let it rest for 5 minutes.
3. While the steak rests, mix 2 tablespoons softened butter with 1 clove minced garlic, 1 teaspoon rosemary, and 1 teaspoon thyme in a small bowl.
4. Slice the steak and top with a dollop of the garlic herb butter, allowing it to melt over the warm meat.

The bison ribeye’s lean yet tender texture pairs beautifully with the aromatic garlic herb butter, creating a dish that’s both luxurious and deeply flavorful.

Tip: For an extra flavor boost, let the garlic herb butter sit at room temperature for an hour before serving to allow the flavors to meld.

Chokecherry Jam Thumbprint Cookies

These Chokecherry Jam Thumbprint Cookies are a delightful blend of buttery dough and tart chokecherry jam, creating a perfect bite-sized treat that’s as beautiful as it is delicious.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 large eggs, separated
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup chokecherry jam
• 1/2 cup finely chopped walnuts (optional)

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter and 1/2 cup granulated sugar until light and fluffy. Beat in 2 egg yolks and 2 teaspoons vanilla extract.
3. Gradually mix in 2 1/2 cups all-purpose flour and 1/4 teaspoon salt until the dough comes together.
4. Roll the dough into 1-inch balls. Dip each ball into the lightly beaten egg whites, then roll in 1/2 cup finely chopped walnuts if using. Place on the prepared baking sheets.
5. Make a small indentation in the center of each cookie with your thumb or the back of a spoon. Fill each indentation with about 1/2 teaspoon of chokecherry jam.
6. Bake for 12-15 minutes, or until the edges are lightly golden. Let cool on the baking sheets for 5 minutes before transferring to a wire rack.

The contrast between the crisp walnut exterior and the soft, jam-filled center makes these cookies a standout at any gathering.

Tip: For an extra glossy finish, brush the cookies with a little warmed jam after baking.

Conclusion

We hope you’ve enjoyed exploring these 20 delicious recipes from the Yellowstone Cookbook, each offering a taste of authentic, hearty flavors perfect for any home cook in North America. Don’t hesitate to try them out, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!

Share on Facebook

Post on X

Save