Bison Meatballs

2 lb. bison burger
¼ cup chopped onion
½ cup grated carrots
½ cp cracker crumbs or uncooked Minute Rice
½ cup grated potatoes
1 egg

Mix. Form into balls and brown in lightly greased skillet. Place in baking pan and top with tomato juice. Loosely cover and bake at 350° for 1 to 1 ½ hours.

Optional: Add a little water to baking pan and cover meatballs with 2 cans golden mushroom soup instead of tomato juice.

Nancy Jackson,
Jackson’s Buffalo

Meatballs with Mushroom Gravy

1 lb. ground bison
1 tsp. parsley flakes
½ cup dry bread crumbs
1 tsp. salt
¼ cup milk
1/8 tsp. pepper
1 egg
½ tsp. Worcestershire sauce
1 T. instant minced onion 

Mix all ingredients. Shape mixture by rounded teaspoonfuls into ¾-inch balls. Bake in 375° oven for about 10 minutes.

Gravy: Pour 1 can condensed cream of mushroom soup into a saucepan. Blend in ¼ cup milk or water. Add 1 teaspoon Worcestershire sauce. Stir over medium heat. Add cooked meatballs. Serve over rice or noodles.

Excellent!

 Ken and Jennifer Sherbeth,

Broken Rock Bison Ranch

Swiss Steak

¼ cup flour
1 cup chopped onion
1 tsp. all-purpose seasoning
½ lb. fresh mushrooms, sliced
¼ tsp. pepper
1 cup water
1 ½ lb. bison round steak
1 garlic clove, minced
1 T. olive oil
1 T. steak sauce
1 cup chopped celery 

Combine flour, seasoning blend and pepper. Cut steak into serving-size pieces. Dredge in flour mixture. In a non-stick skillet, brown steak in oil. Place in a 2 ½-quart casserole. Top with celery, onion and mushrooms. Combine water, garlic and steak sauce; pour over vegetables. Cover and bake at 350° for 1 ½ hours or until meat is tender. Yield: 6 servings. 

Gail Griffin,
Griffin’s Rockie Hill Bison

Buffalo Chip Stroganoff
1 ½ lb. sliced buffalo round steaks    
Salt & Pepper
¼ cup butter
½ cup chopped onions
4 oz. mushrooms, drained
1 sm. garlic, minced
½ tsp. Worcestershire sauce   
1 can Campbell’s beef broth
1 cup sour cream 

Cut steak into strips; dust in flour, salt and pepper. In skillet, brown meat lightly in butter. Add mushrooms, onion and garlic. Stir in 1 can beef broth. Simmer 1 hour, or until buffalo is tender, stirring now and then. Gradually stir in 1 cup sour cream; cook, covered, for 5 more minutes.

Serve over 3 cups cooked, buttered noodles, cooked according to package directions. 

Sally Shaffer
Circle CE Ranch/Bull Creek Bison