1 cup milk
2 tbsp. cornstarch
½ cup thick teriyaki sauce
1 tsp brown sugar
1 tsp Sesame oil (optional)
1 tsp olive oil
1 pound stir-fry bison strips (sirloin steak)
1 tbsp sesame seeds
2 garlic cloves, minced
¼ tsp salt
8 cups chopped leafy greens (bok choy, swiss chard and/or spinach or frozen or fresh
mixed Oriental-style vegetables, thawed, if frozen)
1 tbsp white wine vinegar

In a bowl, whisk a little of the milk in to cornstarch to make a smooth paste. Whisk in remaining milk, teriyaki sauce, brown sugar and sesame oil (if using); set aside.
In a wok or non-stick skillet, heat oil over high heat; stir-fry bison, sesame seeds, garlic and salt for 2 minutes or until bison is browned. Whisk milk mixture and pour into wok. Cook, stirring often for about 3 minutes or until sauce is thickened. Stir in greens; cook, stirring, just until greens are wilted and hot, about 1 minute. Stir in vinegar.
Garnish with additional sesame seeds, in desired.
Yield: 4 servings

B1 ½ lb ground bison Topping:
¾ cup diced onion 3 cups hot mashed potatoes
1/3 cup saltine cracker crumbs (made with milk and butter)
1 egg 1 can Mexicorn, drained
3 tbsp milk 1 can kidney beans, rinsed and drained
1 tbsp chili powder ¼ cup thinly sliced green onions
½ tsp salt 1 cup shredded cheddar cheese, divided

Combine the first seven ingredients and mix well. Press into an ungreased 9-inch square baking pan. Bake at 375 degrees for 25 minutes or until no pink remains. Combine the potatoes, corn, beans, onions and ½ cup cheese; spread over meat loaf. Sprinkle with remaining cheese. Bake 15 minutes longer o until the potato layer is lightly browned and heated through. Yield: 6 servings.

1 pound ground bison
1 can mushrooms, drained
½ tsp salt
¼ pound Cheese Whiz
1 onion, chopped
1 can tomato soup
dash of pepper
1 ½ cups macaroni

Boil macaroni until tender; drain. Brown meat; add onion and mushrooms and cook until tender. Stir in soup, salt, pepper and cheese and macaroni. Simmer for 20 minutes or until heated through.

3 pounds bison roast
1 can condensed French Onion soup
1 can Consomme soup
1 can Beef Broth soup
1 tsp beef bouillon

* All soups are 10 ½ ounce cans and are to be used undiluted.*

Combine soups. Pour over roast in slow cooker. Cook on low heat for 6 - 8 hours, until tender.
Shred meat. Serve on buns, with fresh finger vegetables.

Serves: 4-6

1 lb. ground Bison
4 cups bread crumbs
1 egg
1 1/2 cups finely chopped onion
2-3 garlic cloves, minced
cooking oil
1 can golden mushroom soup
2 Tbl Vinegar
1 can stewed tomatoes
2 Tbl brown sugar
2 tsp. Soy sauce

Combine Buffalo, bread crumbs, egg. Onion and garlic. Form mixture into balls and fry in oil until brown. Remove from heat. Combine soup, vinegar, tomatoes, sugar and soy sauce in pan. Simmer for 20 minutes. Add meatballs, remove from heat and serve.

1 lb Bison sausage
1 onion, diced
10 eggs or equivalent in egg beaters
1 1/4 cup milk
8-12 oz Monterey Jack, and milk cheddar
cheeses, shredded and mixed
1 can mushrooms, diced

Cook sausage and onions thoroughly. Spray baking dish with cooking spray. Add sausage. Combine eggs and milk, pour over meat mixture. Refrigerate overnight. Add cheese and mushrooms. Bake at 375 degrees for 1 hour, or until set.

Cool, slice and serve. May be baked, frozen, then reheated.

Serves: 4-6

2 lbs Bison, cubed
1/3 cup soy sauce
1/4 cup oil
1/4 cup sherry
1/4 cup green onions, sliced
1 Tbl ginger, chopped
1 Tbl sesame seeds
1 Tbl sugar
3 garlic clove, crushed
dash of Tabasco

Combine all ingredients and pour over meat. Refrigerate overnight. Skewer meat kabob-style alone or with mushrooms, onion, peppers and tomatoes. Barbecue kabobs on grill and serve.

Serves: 4-6

2 lbs, Buffalo round steak
2 medium onions, diced
1/4 cup butter or margarine
3 cans tomato soup
1/4 cup brown sugar
3 6-oz cans mushrooms
2 Tbl mustard
Worcestershire sauce
Salt and pepper to taste
1 pint sour cream

Sauté onions in butter or margarine. Brown meat in separate pan. Add tomato soup (rinse out can with 1/2-1 cup water), brown sugar, onions, mushrooms and mustard to meat. Cook slowly for 1 hour. Season with Worcestershire sauce and salt and pepper. Add sour cream and cook for 15 more minutes. Serve over noodles or rice. (Add more brown sugar and mustard if desired.)

5-6 lbs Buffalo roast, boneless
1/2 tsp salt
1 tsp pepper
1 garlic clove, crushed

Marinade:
1/2 cup orange juice
2 Tbl lemon juice
1/2 tsp all spice

Glaze:
2 Tbl melted butter
2 Tbl orange juice
1/4 cup crabapple jelly

Season roast with salt, pepper and garlic. Tie roast with cooking twine and place in covered baking dish. Roast in preheated oven at 275 degrees for 1 to 1 1/2 hours. Combine 1/4 cup orange juice, lemon juice and allspice to form marinade and baste meat frequently. To make the glaze, mix melted butter,2Tbl orange juice and crabapple jelly to bowl. 30 minutes before roast is done, uncover and brush meat with glaze and continue roasting until desired doneness.