This bison quesadilla recipe has all the flavor of the Southwest, and is secretly full of powerhouse superfood nutrition. I love to use a Mexican blend cheese or pepper jack for quesadillas, but you can easily just use whatever you have on hand that gets nice and melty. Black beans and green chile powder make this recipe truly Southwestern, with plenty of cumin and cilantro. The cilantro cream sauce is like the cherry on top and takes this quesadilla from delicious-but-typical to really outstanding. Any of our ground meats would be great in this recipe, but I chose our Primal Blend for its amazing health benefits.

Also Read: Stay Warm This Winter With Three Mushroom Bison Stew

Why Everyone Loves Our Bison Primal Burger Blend

This unique product is a specially formulated blend of ground bison, heart, liver and kidney. The organs are the most nutrient-rich part of the animal, and in ancient cultures this meat was prized and reserved for royalty. However, a lot of people in modern times have an aversion to eating organ meat. This is typically because they’ve never had it prepared correctly, and haven’t tried well-sourced offal. The Primal Blend is designed to take the intimidation factor out of consuming organ meat. It tastes just like our ground bison, but with all of the added benefits of these nutritional treasure troves.

Free Range Bison, Raised The Way Nature Intended

Our bison live free range on 20,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.

Also Read: Recipe: Warming Pumpkin Curry With Bison Sirloin Steak

Ingredients:

• 1 lb ground Bison Primal Burger Blend, cooked
• 1 tablespoon bison tallow
• 2 bell peppers, diced
• ½ onion, diced
• 1 cup black beans, rinsed and drained
• 1 teaspoon cumin
• 1 teaspoon green chile powder (or any other chili powder to taste)
• 1.5 cups shredded cheese
• 8 tortillas
• ¾ cup sour cream
• Half of a lime, juiced
• 1 teaspoon avocado oil
• Sea salt and freshly ground black pepper to taste
• ¾ cup fresh cilantro, minced
• Salsa for serving

Also Read: Green Chile Mac & Cheese With Shredded Bison Short Ribs

Instructions:

1. Heat the bison tallow in a cast iron skillet over medium to medium-high heat. Add in the bell peppers, beans, diced onion, cumin, and green chile powder. Cook for a few minutes until the veggies become tender and fragrant. Season to taste with sea salt and freshly ground black pepper. Remove from the heat.
2. In a small bowl, whisk together the sour cream, lime juice, avocado oil, and minced cilantro. Season with sea salt and freshly ground black pepper to taste. Set aside.
3. Heat a clean pan or skillet over medium heat. Place one of the tortillas in the hot pan, then fill a layer of cheese, the cooked vegetable mixture, and the cooked bison meat followed by more cheese on top. Add another tortilla on top to complete the quesadilla and cook for about 3 minutes on each side until golden brown. Set the cooked quesadilla aside and cover to keep warm. Repeat the process with the remaining ingredients until all the quesadillas are cooked.
4. Slice the quesadillas and serve immediately with the cilantro cream sauce over top. Enjoy!

Also Read: Bison or Grass Fed Beef Filets With Shiitake Mushrooms

Our Friendly Team Is Here To Help

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Every cut of meat and seafood is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised bison, elk, wild boar, lamb, grass fed beef, heritage pork, poultry and seafood.

This warming fall curry recipe is delicious made with either pumpkin or butternut squash, cut into bite sized chunks. Thinly sliced bison sirloin steak cooks quickly and is super tender and flavorful. The richly spiced curry is bursting with flavor and will have you feeling so cozy and satisfied. I recommend enjoying this dish curled up under a cozy blanket watching a heartwarming Christmas movie. Adjust the heat level by seasoning with red pepper flakes to taste, or leaving them out entirely if you prefer. Although any freshly steamed rice will do, jasmine or basmati are my favorites for curries as they’re so aromatic and the subtly sweet flavor goes perfectly with curry spices.

Also Read: Green Chile Mac & Cheese With Shredded Bison Short Ribs

If You Like Beef, You’re Going To Love Bison

If you’ve never eaten bison before, you’re probably curious what it tastes like. The simple answer is that if you like the flavor of beef, you’re going to absolutely love bison. It’s very similar, but with a slightly sweeter taste. It’s naturally leaner and more tender. It has no “gamey” flavor whatsoever. Many customers tell us that once they try bison, they’re amazed at how delicious and versatile it is - any recipe that you’d typically use beef for, bison meat will taste great in.

Free Range Bison, Raised The Way Nature Intended

Our bison live free range on 20,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.

Also Read: Bison or Grass Fed Beef Filets With Shiitake Mushrooms

Ingredients:

• Approximately 1lb bison sirloin steak, sliced into thin slices (do this step while the meat is still slightly frozen for best results)
• 1 tablespoon avocado oil
• 2 oz red curry paste
• 2 cups full fat coconut milk (canned), divided
• 1.5 tablespoons fish sauce
• 1 teaspoon coconut sugar
• Pinch paprika
• ½ fresh lime, juiced
• Sea salt
• Crushed red pepper flakes
• 2.5 cups fresh pumpkin or butternut squash, cubed
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• Freshly steamed jasmine or basmati rice for serving
• Chopped fresh cilantro for garnish

Also Read: New Mexico Hatch Green Chile, Bison & Sweet Potato Pie

Instructions:

1. Thaw the sirloin steak. While it’s still a bit frozen, slice it thinly. Set aside on a plate at room temperature.
2. Whisk together the curry paste, avocado oil and 4 tablespoons of the coconut milk. Set aside.
3. Heat a cast iron skillet over medium heat. When hot, add in the curry & coconut milk mixture. Let it cook for a minute or so until it gets hot and bubbly.
4. Add the sliced bison sirloin steak into the pan. Saute for about a minute, then add in the rest of the coconut milk, coconut sugar, fish sauce, pinch of paprika, and lime juice. Season with sea salt and crushed red pepper flakes as desired. Combine everything thoroughly, then add the pumpkin or butternut squash and stir again. Reduce the heat to a simmer and cook for approximately 12 minutes or until the squash is tender.
5. In a small dish, whisk together the cold water and cornstarch. Pour the mixture into the skillet and whisk until the sauce thickens.
6. Serve the curry over jasmine or basmati rice. Garnish with chopped cilantro and enjoy immediately.

Don’t Hesitate To Reach Out To Our Team

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Also Read: Homemade Spaghetti With Bison & Wild Boar Meatballs

Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar, pork and seafood.

Bison short ribs are one of my all time favorite cuts of meat, and they’re a team favorite here at Beck & Bulow. They’re an awesome choice to feed a crowd or to have lots of leftover meat to make all sorts of delicious meals. When cooked low and slow, this flavorful cut of meat becomes meltingly tender. Shredded short rib meat can become all sorts of yummy dinners. One of my favorite ways to repurpose it is by adding it to the top of old fashioned, homemade macaroni and cheese. For anyone living in New Mexico, green chiles are an essential part of the mac and cheese experience.

Also Read: Bison or Grass Fed Beef Filets With Shiitake Mushrooms

New Mexico Green Chiles & Quality Meat

Hatch green chiles are synonymous with New Mexico - you’ll even find them on our license plates. If you can’t find fresh hatch green chiles to roast, just use a can of chopped green chiles. Or, leave them out entirely if you prefer your mac and cheese without the spice. If you don’t have leftover short rib meat on hand, you could substitute pretty much any other cut. I find that a high quality barbecue sauce is key to this mac and cheese reaching its full potential. Choose your all time favorite and enjoy the delicious results.

Free Range Bison, Raised The Way Nature Intended

Our bison live free range on 20,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.

Also Read: New Mexico Hatch Green Chile, Bison & Sweet Potato Pie

Ingredients:

• 1 lb leftover shredded bison short rib meat
• ½ cup good quality barbecue sauce of choice
• 3 ½ cups shredded cheese
• 2 cups whole milk
• Sea salt and freshly ground black pepper
• ½ lb roasted hatch green chiles, diced (or canned)
• 1 cup bread crumbs
• 6 tablespoons butter, divided
• 4 tablespoons flour
• 1 pound macaroni noodles, cooked according to package directions

Instructions:

1. Preheat the oven to 400 degrees Fahrenheit. Get out a large casserole dish and set aside. Measure the ½ cup barbecue sauce into a bowl and set on the counter to reach room temperature.
2. Melt 4 tablespoons of the butter over medium heat. Add in the flour one tablespoon at a time, whisking constantly until smooth. Pour the milk in slowly, continuing to whisk until it becomes thick and smooth.
3. Add in the shredded cheese and chopped green chiles. Stir to combine. Season with sea salt and freshly ground black pepper to taste.
4. Add the cheese sauce and cooked macaroni noodles into the casserole dish. Combine evenly together.
5. Bake in the preheated oven for approximately 20 minutes.
6. Meanwhile, heat the remaining 2 tablespoons of butter in a cast iron skillet over medium heat. Add the breadcrumbs to the skillet. Cook for a minute or two, stirring frequently, until they turn golden brown. Remove from the skillet and set aside.
7. Add the leftover shredded short rib meat and barbecue sauce to the skillet, heating until warmed through. Set aside.
8. Remove the macaroni and cheese from the oven. Add the breadcrumbs on top, followed by the short rib meat. Turn on the broiler.
9. Broil for approximately 3 minutes, or until golden brown and slightly crispy on top.

Also Read: Homemade Spaghetti With Bison & Wild Boar Meatballs

Reach Out To Our Helpful Team

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar, pork and seafood.

Stuffing has always been one of my favorite parts of Thanksgiving. It’s fluffy, comforting and full of savory goodness. This recipe features our bison hickory smoked sausage which makes this some of the best stuffing ever. These instructions are for preparing a pan of dressing separately from your turkey, but you could also fill the cavity of the turkey and cook it that way. If you prefer a spicy kick, add a little cayenne pepper - I love the addition of spice with cornbread. You could also substitute a different type of breadcrumbs if desired. And if you’re a huge fan of Thanksgiving leftovers sandwiches like I am, this stuffing will make the sandwiches of your dreams. Simply add turkey, a little cranberry sauce and mayonnaise on some good quality bread for post-Thanksgiving bliss.

Also Read: Paleo Crock Pot Bison Superfood Stew With Primal Blend

If You Like Beef, You’re Going To Love Bison

If you’ve never eaten bison before, you’re probably curious what it tastes like. The simple answer is that if you like the flavor of beef, you’re going to absolutely love bison. It’s very similar, but with a slightly sweeter taste. It’s naturally leaner and more tender. It has no “gamey” flavor whatsoever.

Until I started working for Beck & Bulow, I typically avoided sausages because I felt like they were almost always of questionable sourcing. These are sausages and hotdogs that I feel great about eating and they taste incredible. They’re amazing on their own or added into any recipe. I often substitute them where pork sausage would traditionally be used. Although I haven’t experimented with it yet, I have a feeling that our jalapeno & cheddar bison sausage would be delicious in this cornbread dressing recipe as well.

Also Read: Slow Braised Bison Brisket For A Warm & Cozy Evening

Free Range Bison, Raised The Way Nature Intended

Our bison live free range on 20,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.

Ingredients:

(Serves 6-8)

• ½ pound bison hickory smoked sausage, chopped
• ¼ cup butter
• 1 onion, chopped
• 1 rib of celery, chopped
• ½ teaspoon rosemary
• ½ teaspoon thyme
• 1 tablespoon chopped fresh sage
• 1 cup chicken stock
• 3 cups cornbread, crumbled
• Sea salt & freshly ground black pepper to taste

Also Read: Winter Holiday Bison Tenderloin Roast With Red Wine Sauce

Instructions:

1. Preheat the oven to 350 degrees Fahrenheit. Grease a baking dish with butter. Set aside.
2. Melt the butter in a large cast iron skillet over medium-high heat. When it’s hot, add in the chopped onion and celery. Cook, stirring occasionally, for a few minutes until the onion becomes tender. Add the chicken stock to the skillet and cook at a simmer for approximately 2 minutes. Remove from the heat and set aside to cool slightly.
3. In a large mixing bowl, combine the crumbled cornbread, chopped sausage, sage, rosemary, thyme, and the cooked onion mixture. Season with sea salt and freshly ground black pepper to taste. Toss just until combined, taking care not to overmix.
4. Place the dressing into the prepared baking dish. Bake in the preheated oven for approximately 45 minutes, or until the dressing is turning golden brown on top.

[embed]https://www.youtube.com/watch?v=Z-EVDI75Flo[/embed]

Our Friendly & Knowledgeable Team Is Here To Help

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Also Read: Secret Superfood Meatloaf with Lamb & Bison Primal Blend

Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar and seafood.

If you like the idea of eating like our ancestors from way back when, paleo might be for you. Personally, I don’t adhere to any particular diet at this time although I’ve tried out quite a few in the past. I do really love eating paleo meals and always find myself feeling great afterwards. It’s easy to see why so many people love eating this way as a lifestyle. Whether you always eat paleo or just want to eat some delicious stew (which is often already a paleo meal, by nature) this recipe will be sure to satisfy.

Also Read: Slow Braised Bison Brisket For A Warm & Cozy Evening

When I made this stew, I added one other ingredient that is not technically paleo, but has amazing health benefits and tastes great: apple cider vinegar. I like to add a healthy glug of this stuff to pretty much any soup, stew or broth I’m making. To get health benefits, it needs to be the kind with the mother (it will specify on the label).

The Bison Primal Blend provides an extra boost of nutrients. Our ancestors prized organ meat for its incredible health boosting properties. In traditional cultures worldwide, it’s been valued above all other parts of the animal and often reserved for leaders and pregnant women. Many of us nowadays don’t find organ meat to be particularly palatable. Our Primal Blends are specifically formulated to address this issue by blending the ideal percentage of organ meat into our best selling ground bison. It allows you to receive all of the health benefits of consuming organs without sacrificing any taste.

Also Read: Winter Holiday Bison Tenderloin Roast With Red Wine Sauce

If You Like Beef, You’re Going To Love Bison

If you’ve never eaten bison before, you’re probably curious what it tastes like. The simple answer is that if you like the flavor of beef, you’re going to absolutely love bison. It’s very similar, but with a slightly sweeter taste. It’s naturally leaner and more tender. It has no “gamey” flavor whatsoever.

The key to preparing delicious bison is not to overcook it. It always needs to be cooked less than you would typically cook the same cut of beef. When cooked too much, bison will become tough - we always recommend cooking to medium rare for the ultimate flavor and texture. From premium steaks to fajita meat to burgers, any dish you’re used to cooking with beef will be amazing when prepared with bison.

Free Range Bison, Raised The Way Nature Intended

Our bison live free range on 20,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.

[embed]https://www.youtube.com/watch?v=8b4NVSBgjTE[/embed]

Also Read: Secret Superfood Meatloaf with Lamb & Bison Primal Blend

Ingredients:

• 1 pound Bison Primal Blend
• 5 carrots, diced
• 2 winter turnips, peeled and diced
• 1 28 oz can organic crushed tomatoes
• 6 oz double concentrated tomato paste
• ½ yellow onion, chopped
• 4 cups bison bone broth
• 4 large cloves of garlic, minced
• 2 teaspoons paprika
• 2 teaspoons thyme
• 1 teaspoon green chile powder
• 1 teaspoon oregano
• Sea salt and freshly ground black pepper to taste

Instructions:

1. Add all of the ingredients to your Crock Pot. Add a glug of apple cider vinegar if desired. Turn the Crock Pot on high and cook for three hours. Then turn down the heat setting down to low and cook for 1-2 more hours.
2. Serve and enjoy. Keeps well for several days.

Also Read: Bison Osso Buco With Wild Boar Bacon Parmesan Crust

Our Friendly & Knowledgeable Team Is Here To Support You

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar and seafood.

I absolutely love brisket - it’s one of my favorite cuts of meat. Slow cooked brisket is famous for being fall-off-the-bone tender and full of delicious, meaty flavor. It’s also the perfect choice to feed a lot of people or create a lot of leftovers - and who doesn’t love holiday leftovers? Some people think of brisket as a summer barbecue item, and it’s definitely one of my favorites for that. Brisket can also be slow braised in the oven for incredible meals during the fall and winter. This recipe includes dried porcini mushrooms, prized for their meaty, earthy and complex flavors.

Also Read: Winter Holiday Bison Tenderloin Roast With Red Wine Sauce

If You Like Beef, You’re Going To Love Bison

If you’ve never eaten bison before, you’re probably curious what it tastes like. The simple answer is that if you like the flavor of beef, you’re going to absolutely love bison. It’s very similar, but with a slightly sweeter taste. It’s naturally leaner and more tender. It has no “gamey” flavor whatsoever.

The key to preparing delicious bison is not to overcook it. It always needs to be cooked less than you would typically cook the same cut of beef. When cooked too much, bison will become tough - we always recommend cooking to medium rare for the ultimate flavor and texture. From premium steaks to fajita meat to burgers, any dish you’re used to cooking with beef will be amazing when prepared with bison.

Also Read: Secret Superfood Meatloaf with Lamb & Bison Primal Blend

[embed]https://youtu.be/Z-EVDI75Flo[/embed]

Free Range Bison, Raised The Way Nature Intended

Our bison live free range on 20,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.

Instructions:

• 1 bison or beef brisket
• Sea salt & freshly ground black pepper
• 1.5 teaspoons chopped fresh thyme
• ¾ teaspoon chopped fresh oregano
• 1 teaspoon chopped fresh rosemary
• 1 tablespoon paprika
• ½ cup dried porcini mushrooms
• 1 cup hot water
• 2.5 tablespoons bison tallow
• 1.5 cups dry white wine
• 1 cup bison bone broth
• 1.5 cups good quality canned diced tomatoes
• 3 bay leaves
• 3.5 medium onions, sliced
• 8-10 cloves of garlic, minced

Also Read: Bison Osso Buco With Wild Boar Bacon Parmesan Crust

Instructions:

1. Combine the seasonings for the spice rub in a small bowl. Mix together 1.5 teaspoons salt, ¾ teaspoon freshly ground black pepper and all of the thyme, oregano and paprika. Rub the spices into the brisket all over, working it into the meat as much as possible.
2. Prepare the dried porcini mushrooms by placing them in a bowl with the cup of hot water. Set aside for them to rehydrate for approximately 20 minutes. When softened, take them out of the liquid, rinse them and roughly chop. Set the hot water used for soaking aside for later use.
3. Preheat the oven to 350 degrees Fahrenheit.
4. Heat the bison tallow in a large baking dish. When it’s hot, place the brisket into the pan, fat side facing down. Sear both sides, approximately 6-8 minutes per side. Remove the brisket and set aside. Add the white wine, bone broth and most of the reserved liquid from soaking the mushrooms, avoiding the bottom portion that has sediment. Use a wooden spoon to scrape browned bits up from the bottom of the pan. Add in the canned tomatoes, soaked mushrooms and bay leaves. Stir to combine.
5. Place the bison brisket back into the dish, fat side facing up this time. Add the sliced onions and minced garlic evenly over the top of the meat. Bring the liquid to a boil and cover with the lid. Bake in the oven for 50 minutes.
6. Remove from the oven and take off the lid. Put the dish back into the oven and bake for another 50 minutes.
7. Cover the dish again and bake for approximately 1 hour 45 minutes, or until the meat is falling apart and tender.
8. When the brisket is done cooking, transfer to a serving platter or carving board and tent with aluminum foil. Meanwhile, simmer the sauce to incorporate the flavors. Remove the bay leaves and season to taste with sea salt and freshly ground black pepper.
9. To serve, slice the brisket against the grain. Spoon sauce over the top of each serving and enjoy.

Also Read: Homemade Pizza Calzones With Ground Bison And Fresh Herbs

This pot pie recipe has a golden, buttery and flaky crust with a flavorful, melt in your mouth bison short rib filling. What could be better or more satisfying on chilly evenings at home with your loved ones? The meltingly tender meat of our bison short ribs makes for an unbeatable pie that is so delicious, it’ll disappear before you know it.

Moussaka is the side of Greek cuisine that you might not have experienced - warm, soothing comfort food. It’s kind of like the Mediterranean version of shepherd’s pie. Layers of golden brown eggplant, warmly spiced meat and potatoes with a creamy cheese sauce on top make this dish a meal all by itself.

I’ve never even been to Canada, and I’ve still heard all about how amazing poutine is. For those of us in the States, the only real option is to make it - although I have heard that Trader Joe’s now offers poutine in the freezer section.