CUSTOMER FAVORITES

Courtesy of Megan Gissendanner 
Cheyenne,WY

½ cup soy sauce or soy sauce alternative 
2Tbsp lemon juice 
1Tbsp cornstarch 
1 Tbsp firmly packed dark brown sugar 
1 clove garlic, crushed 
1 tsp black pepper 
2Tbsp oil, divided 
2 lbs beef or bison sirloin or NY strip, sliced ¼ inch thick 
1 medium onion, thinly sliced 
2 medium heads of broccoli 
2 tso grated fresh gingerroot

In a small bowl, combine soy sauce, lemon juice, cornstarch, brown sugar, garlic, and pepper. Set aside.  Heat 1 Tbsp. oil in a large skillet or wok over medium heat.  Add beef or bison and stir fry until almost cooked through, about 2 minutes.  Transfer meat to a plate and cover to keep warm. Heat remaining oil in the large skillet or wok. Add onion and stir fry for 5 min. Cut broccoli into florets and add to skillet with ½ cup water.  Bring to a boil, cover, and reduce heat and simmer for 3 minutes.  Return meat to skillet with soy sauce mixture; add ginger.  Bring to a boil and cook, stirring constantly, until sauce thickens, about 2 minutes.  Serve hot over rice. Serves 6.

Courtesy of Bruce and Karen Blair Cheyenne, WY

1 ½ to 2 pounds beef or bison round steak
2 Tbsp oil
¼ soy sauce
1 cup chopped onion
1 garlic clove, minced
1 teaspoon sugar
½ tsp salt
¼ tsp pepper
¼ tsp ground ginger
4 tomatoes, cut into 8ths or 1 can(16 ounces) tomatoes with liquid cut up
2 large green peppers, cut into strips
½ cups cold water
1 Tbsp cornstarch
Cooked noodles or rice

Cut beef or bison into 3-in.x 1 in. strips; brown in oil in a skillet.  Transfer to a slow cooker.  Combine the next seven ingredients; pour over beef. Cover and cook on low for 5-6 hours or until meat is tender.  Add tomatoes and green peppers; cook on low for 1 hour longer.  Combine the cold water and cornstarch to make a paste; stir into liquid in slow cooker and cook on high until thickened.  Serve over noodles or rice. Yield: 6-8 servings

Courtesy of Sharon Brugger

1 pound ground High Point Bison
4 oz tomato sauce
1 egg
1/3 cup oats
Season with salt and pepper, dill weed (substitute other spices that you like)
Mix above as you would for meatloaf.

Fresh mozzarella ball
Shredded parmesan cheese

Divide bison mixture into 8 equal portions.  Make 4 patties (a hamburger press works well). Place in greased 9” X 9” pan.

Press a slice of mozzarella onto bottom patties.  Makes 4 more bison patties; cover bottom patties, sealing the edges.

Top with parmesan cheese.

Bake at 325 degrees until temperature at center of burger is 165 degrees; about 40-45 min.

Courtesy of Karen Smith Aurora, CO

This recipe is for one serving; simply make as many steaks as you need
Bison sirloin steak
Salt and pepper
Baby salad mix of kale and spinach
Slivered carrots
Caesar dressing
Parmesan cheese
Toasted croutons

 Season the sirloin steak with salt and pepper.  Grill over medium heat until desired doneness is achieved. Slice and arrange on plate.

To make the salad, mix greens and carrots and top with Caesar dressing, croutons, and Parmesan cheese.

Courtesy of Jim and Geri Smith, Estes Park CO

Brown: 1 lb ground beef or bison, ½ lb sliced, chopped bacon, ½ cup chopped onion
Mix together: ¼ cup brown sugar, 1 tsp salt, 1 tsp mustard, 2 Tbsp vinegar, 1/3 cup catsup
Drain one can each: pork n’ beans, kidney beans, lima beans
Mix all together and bake at 350 degrees for 45 min or cook in a crock pot for 3-4 hours.

Courtesy of Phillipa Lack ,Cheyenne WY

 3 garlic cloves , minced
1 ½ tsp saltpeter or 3 ½ tablespoons Insta Cure #1
¼ tsp cayenne
¼ tsp mace
½ tsp ground cloves
2 bay leaves, crumbled
2 tsp ground ginger
1 tsp crushed black pepper
1 TBsp brown sugar
4 lb beef or bison tongue
3 Tbsp pickling salt
½ cup warm water

 Directions:  Combine the salt, sugar, spices, and garlic, and rub the mixture well into the meat.  Put the meat into a non reactive container.

 Dissolve the saltpeter in the warm water. Pour the water over the tongue; cover the tongue with a plate that fits inside the container, and weight it down with a large, well washed stone or water filled jug.  Cover the container, and refrigerate it for 10-14 days, turning the tongue every two to three days.

 When you are ready to cook the tongue, put it into a large pot, cover it with cold water, bring the water to a boil, and drain the tongue.  Repeat this process three times, using fresh water each time.  Then cover tongue with cold water again and bring the water to a boil. Reduce the heat, and simmer the tongue for about two hours, or until it is tender.

 Remove the tongue from the cooking water.  Let it cool just a little and peel off the skin. Slice the tongue immediately.  Serve with horseradish or grainy mustard.