DISHES

Cowboy Beef Dip


1 pound lean ground beef or bison

4 Tbsp. chopped onion

3 Tbsp. chopped sweet red pepper

2 Tbsp. chopped green pepper

10 oz. Velveeta cheese, cubed

½ cup half and half or cream

½ cup salsa

4 Tbsp. ripe olives

2 Tbsp. chopped green chilies

1 tsp chopped seeded jalapeno pepper

¼ tsp dried oregano

½ tsp black pepper

¼ cup shredded cheddar cheese

2 Tbsp. sour cream

2-3 tsp minced fresh parsley

Salt to taste

Tortilla chips

Brown beef or bison, onion, red and green pepper in a medium skillet over medium heat until meat is no longer pink and is broken into fine crumbles.  In a large saucepan, melt and stir Velveeta and half and half until smooth.  Add salsa, green chilies, jalapeno, oregano, and pepper.  Add meat mixture to the saucepan.  Stir to combine.  Taste and add salt if needed.  Pour dip into a 2 quart bowl. Sprinkle cheddar cheese over the top of dip. Garnish with black olives, fresh parsley, and a dollop of sour cream on top.

Dip can be served hot or cold.  If you want the dip spicier, use spicy salsa and chilies and leave the seed sin the jalapeno.

Tacos



1lb lean ground beef or ground bison
2 tsp LaPlata Peak Adobo Spice from Savory Spice shop(savoryspice.com) or your favorite taco seasoning

Chopped tomato, shredded lettuce, sliced olives, shredded cheddar cheese, salsa, and taco shells Place ground meat in medium skillet. Brown meat and break into fine crumbles with a spatula. Once cooked, add the seasonings and water. Reduce heat and simmer for 5 minutes, until the water is
¼ cup water evaporated. Warm taco shells and let everyone build their own tacos!

Bacon Wrapped Stuffed Jalapeno




Only 4 ingredients needed to make this favorite appetizer! One of our most requested recipes!

1 lb uncooked bison country breakfast sausage
24 medium jalapeno peppers
2 cups (8 oz) shredded cheddar cheese
12 bacon strips cut in half

Make a lengthwise cut in each jalapeno, about 1/8 inch deep; remove seeds. Combine the sausage and cheese; stuff into the peppers. Wrap each with a piece of bacon; secure with toothpicks. Prepare grill for indirect heat, using a drip pan. Place jalapenos on the grill over the drip pan; grill, covered over indirect medium heat for 17-20 minutes on each side or until a meat thermometer inserted into filling reads 160 degrees. Grill, covered over direct heat ,1-2 minutes longer or until bacon is crisp. Make sure you watch them as they can burn easily.

Oven method:
Preheat oven to 400 degrees. Place stuffed peppers on a rack on a baking sheet. Bake for 25 minutes turning once. Make sure a meat thermometer reads 160 degrees.

Carl’s Favorite Pasta


1 lb. lean ground beef or bison
1 tsp minced garlic
1 medium onion, diced
Half of a 14.5 oz. box of Barilla Protein plus Penne Pasta
1, 15 oz. can tomato sauce
1 cup water
1 tsp each salt, pepper, basil, oregano, and thyme
1 beef bouillon cube
½ cup catsup
2 cups shredded cheddar jack cheese
Minced parsley

Cook Pasta for 8 minutes, drain and set aside. While pasta cooks, brown ground beef in a large skillet over medium heat. Add garlic and onion and cook until beef is no longer pink. Add tomato sauce, water, and seasonings; mix well. Bring to a boil, then reduce heat and add drained pasta. Cover and simmer until liquid is reduced and pasta is tender, about 10 minutes. Add catsup, stir to combine. Sprinkle with cheese and parsley.

High Point Bison’s Fajitas


½ cup olive oil
1/3 cup vinegar
1 tsp minced garlic
2 Tbsp chopped onion
1 tsp cumin
2 lbs buffalo skirt steak or flank steak

Mix first 5 ingredients together in a large re-sealable plastic bag. Add meat. Marinate overnight in the refrigerator. Remove meat and discard marinade. Salt and pepper to taste. Grill over medium heat for 3-4 minutes per side. Remove from heat and cover with foil and let rest for 5 minutes. Slice across the grain.

Can also be browned in a pan and then put in crockpot with 1 cup of liquid. Cook on low for 5 hours. Serve with tortillas and your favorite fajita toppings.

Biscuits and Sausage Gravy

 

A hearty breakfast or a comforting supper

Biscuits:
2 cups flour
1 Tbsp baking powder
1 tsp sugar
½ tsp salt
½ cup butter- cut into pieces
1 cup heavy cream

Preheat oven to 400 degrees. Mix dry ingredients in a medium bowl. Add butter and using a pastry blender mix butter into flour mixture until coarse crumbs appear. Stir in cream until just blended. Dough will be sticky. Turn out onto a heavily floured surface. Shape dough into a disk about 1 inch thick. Use a biscuit cutter to the dough. Place on a baking sheet sprayed with cooking spray. Bake at 400 degrees for 18-20 minutes or until lightly golden brown.
Gravy:
1 lb 94% lean Bison breakfast sausage- country or maple flavor
2 Tbsp oil- coconut or sunflower
1/3 cup flour
4 cups milk
1 tsp. each salt, pepper, sage, garlic powder, onion powder, savory, and parsley

In a large skillet, brown and crumble sausage until no pink remains. Add oil and heat up to medium. Sprinkle flour over the meat and oil, stirring and making sure all the meat is covered with flour. Cook 5 minutes to allow flour to brown lighlty.
Add the milk and seasonings. Stir to combine. Over medium heat, it will take 15-20 minutes for the flour to thicken all the milk. Stir occasionally. When thick and bubbly, remove from heat. Place hot biscuits on a plate and smother with gravy. Sprinkle with a little parsley. Enjoy

Tips: If your lean sausage does not crumble or break apart well during browning, you can put the cooked sausage into a food processor and pulse until the meat is crumbled. Then add it back to the skillet and continue with the recipe.
If your gravy becomes too thick, thin it out a little at a time with more milk.
If you are short in time, use refrigerator biscuits instead of making your own.

 

Cabbage Rolls (Gwumpkies)



2 lbs lean ground bison or beef
2 lbs ground pork (or more bison if you don’t use pork)
1 ½ cups cooked rice
1 medium onion chopped fine
2 eggs
Salt and pepper to taste
2 tsp. Minced garlic
Very Large head of cabbage
3 large cans of tomatoes in liquid

In a large bowl, thoroughly mix first 7 ingredients together. Cut the core out of the cabbage and then place head of cabbage into a large stock pot of boiling water to scald it. The cabbage leaves will start to pull away from the head; you can use tongs to gently lift the cabbage leaves out of the hot water. Lay cabbage leaf on a tray and place a portion of meat in the center of leaf. Fold edges of leaf in and roll up. Place seam side down in a large roasting pan. Do this until all the leaves and meat mixture is used up. Pour tomatoes with liquid over the cabbage rolls. Put lid on roaster and cook at 375 degrees for 3 hours.

Our family loves this recipe. It is simple and filling. It freezes beautifully.

Steakhouse Meatballs

meatballs

1lb ground bison or beef

1 tsp Montreal Steak seasoning

1/3 cup bread crumbs or almond flour

1 Tbsp Worcestershire

¼ cup ketchup

½ cup chopped onion

3 Tbsp bacon grease or butter

1 packet McCormick brown gravy mix

Mashed potatoes or hot cooked noodles

In a large bowl, mix the first 6 ingredients thoroughly. Roll into 1 inch size meatballs. In a large skillet melt bacon grease or butter over medium heat. Add meat balls and brown on all sides. Remove meatballs and keep warm. Add 1 ½ cup water to the skillet and scrape up all the browned bits from the bottom of the skillet. Mix brown gravy mix according to package directions. Add to skillet. Stir and bring gravy to a simmer. Add meatballs back to the pan and simmer until gravy is thickened. If the gravy gets too thick add a small amount of water until you get the desired consistency. Serve over mashed potatoes or noodles.