Easy Entrees

German Hot Potato Salad with TenderBison™ Polish Sausage
2 pounds boiling potatoes, cut into 3/4-inch pieces
1/2 pound TenderBison™ Polish sausage, sliced 1/4-inch-thick
1 onion, chopped fine
1/2 cup distilled white vinegar
1/2 cup beef broth
1/3 cup minced fresh parsley leaves

Boil or steam the potatoes in covered pot for 10 to 12 minutes, or until they are just tender, and transfer them to a bowl. While the potatoes are cooking, in a heavy skillet cook the TenderBison™ Polish sausage over moderate heat, stirring occasionally, until heated through, add the onion, and cook the mixture, stirring occasionally, until the onion is golden. Remove the skillet from the heat and add the vinegar and the broth carefully. Bring the mixture to a boil, scraping up the brown bits, and boil it until the liquid is reduced to about 2/3 cup. Add the potatoes to the mixture along with the parsley and combine the salad well.

Makes 4 servings.

Beer Braised TenderBison™ Brats with Apples & Onions

2 bottles lager-style beer
1 large onion, thinly sliced
2 Granny Smith apples, peeled, cored and sliced
1 package TenderBison™ fully-cooked bratwurst

Bring beer, onion, and apples to a bare simmer. Add sausages and cook 3 to 5 minutes or until heated through. Reserve beer mixture. Grill sausages until golden brown, about 2 minutes. Transfer beer mixture with a slotted spoon to a platter and top with grilled sausages.

Makes 4-6 servings.

Chicago Style TenderBison™ Hot Dogs

1 package TenderBison™ hot dog
4 teaspoons prepared yellow mustard
3 Tablespoons, or to taste, sweet pickle relish
4 Tablespoons chopped tomatoes
4 poppy seed hot dog bun
Ketchup to taste
Chopped onions to taste
Whole small hot green peppers or pepperoncinis to taste
Put hot dog in bun and layer each ingredient in the order given on each TenderBison™ hot dog. Enjoy!
Makes 4 servings.

Bison Jambalaya
1 pound TenderBison Country Smoked Sausage
1 large onion
1 large red bell pepper
2 celery ribs
2 teaspoon vegetable oil
1 cup long-grain white rice
1 ¼  cups chicken broth
1/4 teaspoon cayenne
4 scallions

Cut sausage into 1/4-inch-thick slices and chop onion, bell pepper, and celery. In a dry 2- to 2 1/2-quart heavy saucepan brown sausage over moderately high heat, stirring frequently, and with a slotted spoon transfer to paper towels to drain. Cook vegetables in same pan with oil over moderate heat, stirring occasionally, until onion is softened. Stir in rice, broth, and cayenne and bring to a boil. Cover pan and cook rice over low heat 15 minutes.
Remove pan from heat and let rice stand, covered, 5 minutes. Thinly slice scallions. Fluff rice with a fork and stir in sausage, scallions, and salt and pepper to taste.

Makes 4 servings.

Rosemary Steak
2 bison sirloin steaks
3 tablespoons chopped fresh rosemary
2 cloves garlic, minced
¼ cup red wine vinegar
¼ cup extra virgin olive oil
salt and pepper to taste

Marinate steaks for 2 hours. Grill for 3-4 minutes per side depending on thickness and preferred doneness.

Grilled Garlic Stuffed Bison Steaks
2 thick cut boneless bison top loin steaks
1 Tablespoon olive oil
¼ cup minced garlic
½ cup thinly sliced green onions
¼ tsp. freshly ground black pepper

In a skillet, heat oil on medium-low heat until hot. Turn heat to low and add garlic. Sauté until tender but not browned. Add onions and increase heat to medium. Cook 4-5 minutes until onions are tender. Season with salt and pepper. Cool completely. Meanwhile with a sharp knife, cut a pocket in each bison steak. Start 1/2-inch from one long side of steak and cut horizontally through to ½-inch of each side. Spread half the garlic-onion mixture inside each steak pocket. Secure opening with wooden toothpicks. Place steaks on grill over medium. Grill 7-10 minutes per side to medium rare-medium doneness. Remove toothpicks, slice against the grain and serve. Serves 6.

Easy Bison Roast
1 3-4 lb. bison roast
1 envelope dry onion soup mix
1 cup water

Preheat oven to 275°F. Place roast on a large sheet of heavy-duty aluminum foil. Sprinkle soup mix on top. Seal edges leaving space to add 1 cup of water, then seal tightly. Place on a shallow roasting pan and bake for 2-4 hours or until internal temperature reaches 170°F (medium).

Bison Meat Loaf
2 lbs. ground bison
2 slices bread, torn into small pieces
1 cup milk
1 egg, beaten
¼ cup onion chopped fine
1¼ teaspoons kosher salt
1¼ teaspoons freshly ground pepper
¼ teaspoon celery salt
¼ teaspoon garlic salt
¼ teaspoon dry mustard
1 Tablespoon Worcestershire sauce
¼ cup ketchup
½ cup barbecue sauce

Preheat oven to 350°F. Mix all EXCEPT ketchup and barbecue sauce and form into a loaf. Place in large loaf pan. Mix together the ketchup and barbecue sauce and spread on top of meat loaf. Bake 1½ hours at 350°F.