RECIPES

INGREDIENTS

• 1 lb ground bison
• 1 white onion, diced
• 1-2 stalks celery, finely diced
• 1 large can diced tomatoes
• 1 can browned beans
• 2 cans chili bean mix
• 1 can condensed tomato soup
• 1 tsp liquid smoke
• 2 tbsp chili powder (halved)
• 1/2 tbsp cumin
• maple syrup (a drizzle or two, to taste)
• salt & pepper to taste
• pinch of cayenne (optional)

DIRECTIONS

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)

• Bison burger patty, cooked and chopped
• 1 cup Romaine or Spinach
• 1/4 cup diced pickles
• Fried white onions - portion to taste
• 2-3 tbsp diced avocado (or shredded cheese)
• Thousand Island dressing 

DIRECTIONS

Layer lettuce of choice, chopped patty, pickles, onions, and avocado (or cheese) and top with dressing to taste.  

INGREDIENTS - serves approx 12 people

• 1 lb ground bison
• 1 white or yellow onion, diced
• 2 carrots, peeled and diced
• 3-4 stalks of celery, diced
• 2 cups of spinach, chopped
• 2 cartons low sodium beef broth
• 2 tbsp Italian seasoning
• Salt & Pepper to taste
• 1/2 - 1 cup soup egg noodles (I use Bechtle thin soup noodles.. they expand quite a bit, use 1/2 cup for light noodles or a full cup to have a more noodley soup)
• "Maggi" seasoning, if desired

DIRECTIONS

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

• 1 lb ground bison
• 1 egg
• 1/4 cup plain breadcrumbs
• 2-3 scallions, very finely diced
• 1 tsp garlic powder
• 1 tsp oregano
• 1 tsp basil
• Salt & Pepper to taste (approx. 1 tsp of each)
• 2-3 green onions, finely diced if desired

DIRECTIONS

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.