Brown Ground bison (may need some olive oil to keep from drying out) and add onions, celery when partially cooked. Season with 1 tbsp of chili powder, and cumin. Once meat is fully cooked, add to large pot or slow cooker. Add all canned items, 1 tbsp chili powder (or more to taste), liquid smoke, a drizzle (or two) of maple syrup, and salt & pepper to taste. A pinch of cayenne can be added for extra heat. If using slow cooker, cook on high for 4 hours, or low for 8 hours. If using stovetop, heat over medium heat until just bubbling, let simmer at least 30 mins and keep on low until ready to serve.
INGREDIENTS (for single serve salad - increase portions to serve a crowd)
Layer lettuce of choice, chopped patty, pickles, onions, and avocado (or cheese) and top with dressing to taste.
INGREDIENTS - serves approx 12 people
Brown ground bison with onions in large pot over medium heat, add butter or olive oil if needed. Once meat is just starting to brown, add carrots, celery and spinach and saute with bison & onions 3-4 mins, or until spinach has wilted down. Add broth, italian seasoning, and salt & pepper to taste. Bring just to a boil, then turn to low and let simmer for at least 30 minutes or until veggies have fully softened. Serve and add "Maggi" seasoning for extra flavour if desired.
The crowd favourite from our Rural Romp open house , as prepared by Undercooked Heat & Eat Meals.
INGREDIENTS - serves 4-6 people
Preheat oven to 400 F. In a large bowl, mix all ingredients until well combined. Use hands to roll into 1-inch meatballs and place on baking sheet. (Use parchment paper or foil for easy cleanup). Bake for 15-18 minutes, or until fully cooked. Options to serve plain, tossed in your favourite sauce, or used in spaghetti, pasta, or soups.
Please note we will be closed on Saturday December 9 for a family Christmas.
Wishing you and your family a very merry Christmas season!
Shane & Amanda