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This savory glazing sauce works really well on any grilled bison meat. It has a nice sweet smoky flavor and caramelizes to a crusty texture. You can make it up to one week in advance and store in a sealed container in the refrigerator. However, we have to admit limited success with the make-ahead option, because it seems to disappear long before we get to use it…


  • Combine all ingredients in a heavy large saucepan.
  • Bring to a boil over medium heat, stirring occasionally.
  • Reduce to simmer and cook uncovered until sauce thickens and flavors blend.
  • This takes about an hour. Stir frequently while cooking to avoid sticking or burning the bottom of the pan.
  • Use immediately or chill in sealed container in the refrigerator for up to one week.


  • 2 cups ketchup
  • ½ cup mild flavor molasses
  • 1/3 cup bourbon
  • ¼ cup Dijon mustard
  • 2 tbsp. hot pepper sauce
  • 2 tbsp. Worcestershire sauce
  • 2 tsp. paprika
  • 1 tsp. garlic powder
  • ½ Spanish onion, finely diced