Bison Council

Bison Recipes

Bison Antipasto Skewers with Pesto Dipping Sauce

Chunks of tender marinated bison are the stars in these grilled kebabs. Tasty vegetables and a delicious pesto dipping sauce turn them into a complete meal.

Bison Antipasto Skewers with Pesto Dipping Sauce
Prep Time:
55 minutes
Cook Time:
8 minutes


  • 2 tbsp. olive oil
  • 1 tbsp. red wine vinegar
  • 1 clove garlic, finely minced
  • 3/4 pound trimmed bison steak
  • 2 6-ounce jars marinated artichoke pieces, drained
  • 3 cups grape tomatoes (24 tomatoes)
  • Cooking spray
  • 1/4 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 1/2 cup prepared basil pesto


  1. In a medium bowl whisk together the oil and vinegar until combined. Stir in the garlic.
  2. Trim the bison steaks and cut into ¾-inch cubes. Add the meat to the marinade and toss to coat. Marinate for up to 30 minutes at room temperature or up to 4 hours in the refrigerator. Remove the meat and discard the remaining marinade.
  3. Soak 24 6-inch bamboo skewers in water for 10 minutes; drain.
  4. Place one piece of artichoke about 2 inches from the point of each skewer, then add 1 tomato and then 1 piece of meat on the end of each skewer. Skewers may be made to this point up to a day ahead and stored in the refrigerator in an airtight container.
  5. Spray a grill or large grill pan with cooking spray and pre-heat over a medium-high heat. Season the meat on the skewers with salt and pepper. Place the skewers on the grill and cook 3 to 4 minutes for medium-rare, turning once. (Do this in 2 to 3 batches if using a grill pan.)
  6. To serve, arrange the skewers on a platter with a small bowl of pesto sauce for dipping.