Grass-Fed Bison Meatloaf

Servings: 8
Preparation Time: 30 minutes preparation; 90 minutes+ bake

Ingredients:

• 2 pounds grass-fed bison
• 2–3 tablespoons Expeller-Pressed Coconut Oil
• 1 large onion, coarsely chopped
• 2 carrots, finely chopped (or grated with large grater holes)
• 2 celery ribs, finely chopped
• 1/2 large red bell pepper, coarsely chopped (optional)
• 2–3 cloves garlic, finely chopped (optional)
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons dried basil
• 1 teaspoon celery seed
• 1 teaspoon dried thyme
• 3 tablespoons Worcestershire sauce
• 2 teaspoons pink Himalayan Salt
• 1 teaspoon freshly ground black pepper
• 2 eggs, (large), beaten
• 1/2 cup homemade breadcrumbs

Directions:

Preheat oven to 350 degrees F.

Place thawed bison in large mixing bowl and break up into coarse chunks.

In a large pan, heat coconut oil. Add onions, carrot, and celery and sauté until vegetables begin to soften. Add bell pepper and garlic and sauté three minutes more. Add oregano, basil, celery seed, thyme, WOR sauce, salt, and black pepper and sauté one more minute.

Add sautéed vegetable herb mixture to bison and combine. Add beaten eggs and breadcrumbs and mix thoroughly.

Form the meat mixture into a glass baking dish lightly greased with coconut oil (this amount fits perfectly in a 7 X 10-inch pan). Cover with foil, shiny side down, and bake 30 minutes. Reduce oven temperature to 325 degrees and bake 60 to 80 minutes more until internal meat temperature reads 160 degrees. Remove the foil about 20 minutes before end of baking time to brown and crisp up the top.

This recipe makes about 8 servings. It’s delicious hot and served with vegetables and rice or cold in a meatloaf sandwich.

Recipe and photo submitted by Mary, Des Moines, IA.

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Bison, Coconut Cream, Curry Stew

Servings: 5
Preparation Time: 15 minutes

Ingredients:

• 1 small onion, diced
• 4 cloves garlic
• coconut oil, as needed for sautéing
• 1 pound bison stew meat
• 2 teaspoon curry
• 1 teaspoon cumin
• 1 teaspoon turmeric powder
• salt and pepper, to taste
• 3 tablespoons Coconut Cream Concentrate
• 2 cups beef broth
• 1 medium-sized sweet potato, cubed
• 1 medium-sized carrot, chopped
• 2 stalks celery, chopped
• 1 medium-sized zucchini, chopped
• 8 ounces baby bella mushrooms, sliced

Directions:

Sauté onion and garlic in coconut oil until onion is soft. Add bison and sauté for another 2 minutes.

Add curry, cumin, turmeric, salt, pepper, Coconut Cream Concentrate, and beef broth. Cover and simmer for 2 hours or until the meat is tender. Add remaining ingredients and continue cooking until the vegetables are soft and cooked through.

Serve over rice or pasta and top with sour cream or plain yogurt.

Enjoy!

Recipe courtesy of Marianita Shilhavy.

Recipe prepared by Marianita Shilhavy and photographed by Jeremiah Shilhavy.

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• 1 tablespoon coconut oil, as needed
• 1 medium-size yellow onion, chopped
• 1 pound ground grass-fed bison sausage
• 8 ounces mushrooms, sliced
• 2 medium-size zucchini (or other vegetable of choice), chopped
• 1 pound potatoes, shredded (“hash brown” type)
• 6 eggs, (large)
• 1 cup milk
• salt and pepper to taste
• 8 ounces mozzarella cheese, shredded

Directions:

Preheat oven at 400 degrees.

Heat coconut oil in a large pan and sauté onion until opaque.

Crumble the bison sausage into the pan and sauté until brown. Add mushrooms and zucchini and sauté for 2 minutes. Set aside.

Beat eggs, milk, salt, and pepper together.

Grease baking dish with additional coconut oil. Layer shredded potato and sautéed sausage mixture. Pour the egg and milk mixture on top. Bake for 35 minutes.

After baking, sprinkle the mozzarella cheese on top. Bake for 5 more minutes or until the cheese has melted.

Serve with your favorite green salad.

Enjoy.

Recipe courtesy of Marianita Jader Shilhavy.

Recipe prepared by Marianita Shilhavy and photographed by Jeremiah Shilhavy.

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