2 LB CUBED BISON MEAT
3 MD POTATOES, PEELED
6 C ARROTS , PEELED AND S LICED
8 OZ CAN PEELED TOMATOES
12 OZ CAN TOMATO SAUCE
2 TBSP COOKING OIL
2 ONIONS, CHOPPED
1/2 TSP PEPPER
2 TSP SALT
1/2 C. WATER (IF NEEDED)

BROWN MEAT IN SMALL AMOUNT OF OIL IN LARGE KETTLE OR DUTCH OVEN, THEN ADD ONIONS AND COOK UNTIL GOLDEN. ADD TOMATO SAUCE, CARROTS, PEELED TOMATOES, SEASONINGS AND COVER . COOK ONE HOUR OVER VERY LOW HEAT,  ADD POTATOES AND 1/2 CUP WATER, IF NEEDED.  COVER AND COOK 1/2 HOUR OVER VERY LOW HEAT. (FOR A VARIATION: TRANSFER MIXTURE TO A BAKING DISH AND TOP WITH
RICH BISCUITS. PLACE IN HOT OVEN AT 425ºF UNTIL BISCUITS ARE TOASTY BROWN.)

5 Ibs bison short ribs
1 1/2 cups ketchup
1 1/2 cups vinegar
1/2 cup dark corn syrup
3 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon Louisiana hot sauce

Heat all ingredients (except ribs) in a saucepan over high heat until boiling. Reduce heat, simmer 30-40 minutes, until sauce is thick. Coat ribs front and back with sauce reserving a small amount of sauce. Wrap ribs tightly in foil and bake covered in oven at 275º F for 3 to 4 hours. Remove ribs from foil, smother with more sauce and finish on grill for 2-3 minutes on each side.

3 lb. Bison roast
2 Tbs cooking oil
1 bay leaf
1 tsp salt
6 peppercorns
4 carrots, sliced
6 Spanish onions
6 potatoes, peeled & quartered
1 stalk celery, chopped
1 cup apple juice
1 cup water
1/2 tsp pepper
1 tbs cornstarch

Pre-heat oven to 275º F Heat oil in Dutch oven over medium heat. Add bison roast and brown well on all sides. Add onions, carrots, celery, bay leak salt, pepper, apple juice and water. Cover and place in preheated oven for 1 hour. Remove from oven, add potatoes. Cover and return to oven for 1 hour or until potatoes are fork tender. Thicken gravy with cornstarch.

Bison Eye of Round Roast approximately 2 pounds
1 tablespoon fresh thyme, stem removed, coarse chopped.
2 tablespoon fresh garlic cloves peeled and chopped well.
1 teaspoon fresh rosemary, stem removed, chopped well.
2 tablespoons kosher salt
1 tablespoon coarse ground black pepper.
2 to 3 ounces extra virgin olive oil

Put all the seasonings in a bowl, and drizzle in olive oil, mixing well with whisk or wooden spoon.
The result will be a thick mixture, almost a paste. Remove paste from bowl, and rub into bison
roast, pressing/rubbing the mixture into the roast well. Place roast in a large plastic bag for at
least two hours prior to cooking.

Preheat oven to 475 degrees. Place roast in roasting pan on a rack, on middle shelf of oven.
Cook for 15-20 minutes, until roast is browning well. Immediately drop oven temperature to 200
degrees. Continue cooking until internal temperature is 130 to 140 degrees or rare going into
mid-rare. The higher temperature reading will take you into medium, because of the ‘carry over
cooking’ that takes place with any item that is cooked. (that means the internal temperature of
the meat continues to rise after it’s removed from the oven) Remove the meat from the oven,
cover with foil and let it rest for 10 minutes, place on cutting board, and slice as thinly as
possible.

“The Most amazing Bison you’ll ever eat!”