Butternut Squash and Bison Sausage Hash

Servings: 4
Preparation Time: 30 minutes

Ingredients:

• 1/2 pound bison breakfast sausage, crumbled
• 1 tablespoon coconut oil
• 1 medium butternut squash, cut into “fries”
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon chili powder
• 2 cups spinach or other greens
• 4 tablespoons fermented sauerkraut

Directions:

In a large skillet, combine coconut oil and sausage. Cook over medium heat until cooked through.

Add in butternut squash, salt, pepper, garlic powder, paprika, and chili powder. Cook for about 8–10 minutes or until squash is soft.

Add in spinach and cook for another 3–5 minutes or until spinach is soft.

Serve onto 4 plates and top each with 1 tablespoon fermented sauerkraut.

Courtney from Weir, Kansas, won $50 for this recipe and photo! Submit your recipes and photos here!

Savory Meat and Cabbage Curry

Preparation Time: 30 minutes
Servings: 2–4

Ingredients:

• 2 tablespoons coconut oil
• 1 large onion, diced
• 1 pound ground beef, lamb or bison
• 1 1/2 teaspoons curry powder
• 1 teaspoon Himalayan Pink Salt
• black pepper, to taste
• 1/2 medium cabbage, shredded or thinly sliced

Directions:

Heat the coconut oil in a skillet over medium heat.

Sauté the onions until soft and translucent, about 5 minutes. Add the meat and sauté until browned. Add the curry powder, salt, black pepper to taste and mix well. Add the cabbage, mixing well.

Cover the skillet and cook until cabbage softens, 5–7 minutes, stirring occasionally.

Stephanie from Sierra Madre, CA, won $50 for this recipe and photo! Submit your recipes here!

Red Wine Grass-Fed Bison Roast

Servings: 6
Preparation Time: 4 hours

Ingredients:

• 1 tablespoon coconut oil
• 1 large bison roast
• 1 onion, thinly sliced
• 2 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 teaspoons Italian seasoning
• 1/2 cup water
• 1 cup red wine

Directions:

In a slow cooker, add coconut oil and spread over the bottom and sides of cooker. Add in bison roast, onion, and garlic. Sprinkle over salt, pepper, and Italian seasoning. Pour water and red wine over roast. Cook on high for 4 hours or low for 8 hours. Gently shred roast with a fork and toss in red wine sauce mixture.

Courtney from Weir, KS, won $50 for this recipe and photo! Submit your recipes here!