4-5 pound bison chuck roast
Pat sides and top of roast with brown sugar. Wrap in foil and cook for 10 hours at 225-250 degrees F. Separate into large chunks. Combine cooking juices with the following sauce and marinate meat for 4 hours.
BBQ Sauce,1 tbsp Worcestershire sauce,3/4 cup ketchup ,1/4 cup butter,1tsp salt,2 tbsp Mustard, 1 chopped onion. Combine and simmer 15 min. Serve on french roll or toasted bun.
Prepare the night before and relax while it bakes the next morning.
12 slices of firm bread, crusts removed and cubed,12 slices crisply cooked bacon, crumbled,1/2 red pepper
6 eggs,1/2 tsp salt,1/4 tsp pepper,3 green onions ,3 cups of milk, 1/2 tsp dry mustard,1lb old cheddar cheese, grated
Place half of cubed bread on bottom of greased 13″x9″ baking dish. Cover bread with half the bacon, red pepper, onion and cheese. Repeat layers. In a small bowl, beat eggs, milk and seasonings. Pour over bread mixture. Let stand in refrigerator for 3 hours or over night before baking. Bake, uncovered at 350 degrees F for 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.
2 cups minced cooked bison, 1 cup green beans, 1 cup tomato sauce, 1 cup green beans, 11/2 cups mashed, creamed potatoes, 1 cup kennel corn, 1 cup peas, salt and pepper.
Mix all ingredients together except potatoes. Place in a casserole dish. spread mased potatoes over the top. Place in moderate oven 350-475 degrees F until through and potatoes are slightly browned.
2 1/2 cups cubed potatoes (peeled), 1 1/2 cups cubed yellow turnip, 1 cup chopped onion, 1 cup cubed carrot, 3 cups of water, 1 1/2 tsp. salt, 1 tsp pepper, 4 cups milk,
Cook first seven ingredients in large saucepan for 20 minutes until tender. Puree vegetables and liquid in 2 or 3 batches in blender. Return to saucepan. Add milk, heat slowly, stir often, Should make about 9 cups.