bison

Butternut Squash and Bison Sausage Hash

photo by recipe author

Servings: 4
Preparation Time: 30 minutes

1/2 pound bison breakfast sausage, crumbled
1 tablespoon coconut oil
1 medium butternut squash, cut into “fries”
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon chili powder
2 cups spinach or other greens
4 tablespoons fermented sauerkraut

In a large skillet, combine coconut oil and sausage. Cook over medium heat until cooked through.

Add in butternut squash, salt, pepper, garlic powder, paprika and chili powder. Cook for about 8-10 minutes or until squash is soft.

Add in spinach and cook for another 3-5 minutes or until spinach is soft.

Serve onto 4 plates and top each with 1 tablespoon fermented sauerkraut.

Courtney from Weir, KS won $50 for this recipe and photo! Submit your recipes and photos here!

Italian Beef Soup

photo by recipe author

Servings: 6
Preparation Time: 30 minutes

1/2 pound ground beef, bison or turkey
2 tablespoons coconut oil
1 cup carrots, diced
1 cup cabbage, diced
1 cup kale, chopped
1/2 cup celery, chopped
1/4 cup onion, diced
1/2 cup brussel sprouts, chopped
2 teaspoons fresh parsley
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon basil
2-3 cups beef or bison stock

In a large stock pot, add coconut oil and ground beef. Brown beef over medium heat.

Add in vegetables and spices and saute for about 10 minutes. Add in stock and let simmer for about 20 minutes to soften vegetables.

Ladle into bowls and serve.

Slow Cooker Option:

Combine all ingredients in a slow cooker. Cook on high for about 4 hours or low for 7-8 hours.

Freezing Soup:

Prepare and cool soup. Divide soup into freezer safe containers. Freezes for up to 2 months. To eat: remove from freezer and reheat in saucepan.

Courtney from Weir, KS won $50 for this recipe and photo! Submit your recipes here!

Red Wine Grass-fed Bison Roast

photo by recipe author

Servings: 6
Preparation Time: 4 hours

1 tablespoon coconut oil
1 large bison roast
1 onion, thinly sliced
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons Italian seasoning
1/2 cup water
1 cup red wine

In a slow cooker, add coconut oil and spread over bottom and sides of cooker. Add in bison roast, onion and garlic. Sprinkle over salt, pepper and Italian seasoning. Pour water and red wine over roast. Cook on high for 4 hours or low for 8 hours. Gently shred roast with a fork and toss in red wine sauce mixture.

Courtney from Weir, KS won $50 for this recipe and photo! Submit your recipes here!

Cabbage and Brat Skillet

photo by recipe author

Servings: 4
Preparation Time: 30 minutes

2 tablespoons coconut oil
2 medium potatoes, peeled and diced
1 cup cabbage, diced
1/4 cup onion, diced
3 bison brats, diced
1/4 teaspoon caraway seeds
1/2 teaspoon garlic, minced
1 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon thyme
1/2 teaspoon paprika
Mustard, if desired

In a large skillet, melt coconut oil. Add potatoes, cabbage and onion. Saute over medium heat for about 15 minutes or until potatoes are cooked through and start to brown. Add bison brats and spices. Cook for an additional 10 minutes. Top with a drizzle of mustard, if desired.

Courtney from Columbus, KS won $50 for this recipe and photo! Submit yours here!