1 Lb Ground Bison Food

SLIMMED DOWN - BISON PATTY MELT

Steps:

• Heat 1 tablespoon of the oil in a large cast-iron skillet over medium heat. Add the onions, and cook until golden brown and caramelized, about 15 minutes. When caramelized add Worcestershire and season with salt and pepper, to taste. Put the onions in a bowl.
• Meanwhile, divide the meat into 4 portions, and then press each one into an oval patty about the size of the slices of bread.
• Wipe out the skillet and add another 1 tablespoon of oil. Season the patties with salt and pepper and cook over medium-high heat in batches if needed until well browned, about 3 to 4 minutes per side for medium-rare burgers.
• Lay the bread on the counter. Divide the onions among 4 bread slices and top with a slice of cheese, a patty, another slice of cheese, and a slice of bread.
• Heat the remaining olive oil in a cast-iron skillet over medium heat. Cook the sandwiches, in batches if needed, turning once, until the bread is lightly browned and the cheese has melted, 1 to 2 minutes per side. Halve the melts and serve.

BISON EMPANADAS

Steps:

• For the pastry: Combine the flour and salt in a large bowl. Cut in the butter and shortening with a pastry blender or two forks until the mixture resembles a coarse meal. Gradually add enough ice water to the mixture while mixing with a wooden spoon to form into a ball of dough.
• Pour the dough onto a lightly floured sheet of plastic wrap and form into a disc. Lightly flour the top of the dough and place another sheet of plastic wrap on top.
• Rolling from the center, roll until the dough is about 1/8-inch thick. Remove the top piece of plastic wrap and cut out circles with a 4-inch round cookie cutter. Refrigerate the dough circles until ready to use.
• For the bison filling: Sautee bison in a skillet until cooked, then drain meat and return to the skillet. Add dried cranberries, onions, garlic and jalapeno and sautee until onions are soft.
• Add tomatoes and chiles, salt, pepper, cinnamon, cloves, cumin and lime juice and simmer for 5 minutes.
• Preheat the oven to 350 degrees F.
• Place a spoonful of filling in the center of each circle of pastry, then fold pastries in half, and fold and crimp edges. Place on an ungreased cookie sheet and brush the half-rounds with the beaten egg.
• Bake until golden brown, 15 to 20 minutes.
• For the chipotle mayo: Whisk together mayonnaise, ketchup, chile powder and lime juice in a bowl. Serve with the empanadas.

BISON MEAT LOAF #1 (BUFFALO)

Steps:

• Preheat oven to 350°F
• Mix all ingredients together in a large bowl. Using your hands works best.
• Spray a shallow, oval casserole dish or small roasting pan with Pam.
• Pat meat mixture into dish/pan.
• Lightly spray top of loaf with Pam.
• Bake for 1-1/4 to 1-1/2 hours.
• Can be served as is or with Italian-style sauce.

EASY 1LB MEATLOAF

Steps:

• Preheat oven to 350 degrees.
• In medium mixing bowl, break beef into small chunks.
• Add egg, oatmeal, onion, spices, and ketchup.
• Mix until well blended (you can mix with your hands, but if you prefer not to use that method, a large mixing spoon or rubber spatula will also work just fine).
• Smooth mixture into regular sized bread pan.
• If you like having a sauce on top, smooth some extra ketchup over the top of the uncooked meatloaf (this step is optional).
• Place in oven for 35 to 40 minutes, or until meat is cooked all the way through.
• Let sit for 5-10 minutes before serving.