Wisconsin Bison Producers Association bison, buffalo, wisconsin
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Click on a recipe to view ingredients and preparation instructions.
Farmers Market Bison Supper
Barbecue Bison
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Easy Pot Roast
Italian Bison
Bison Meat Balls
Bison Stew
2004 Milwaukee Restaurant Show Stew
Bison Breakfast Bake Dish
Sunday Roast Bison


Bison Breakfast Bake Dish

pound day old French bread, sliced
1 pound ground Bison
8 eggs
2 cups milk
1/2 teaspoon garlic powder
1/4 teaspoon crushed red pepper
1/4 teaspoon fennel seed
1 teaspoon dry parsley
2 tablespoons prepared mustard
8 ounces grated cheese

Brown Bison lightly in a little olive oil. Cool slightly. Spray a 13-in. by 9-in. baking dish with PAM. Arrange slices of bread over bottom of pan. Beat eggs slightly with milk. Add pepper, garlic powder, fennel seed, parsley, and mustard. Mix in Bison and cheese and pour the egg/Bison/cheese mixture over bread. Cover and place in refrigerator for at least an hour. (Can be made the day before.)

Preheat over to 350o. Bake for about 30-35 minutes for until knife inserted near center comes out clean. Let stand for 5 minutes before cutting. Serve 6 to 8.





Wisconsin Bison Producers Association  •  info@wibison.com

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