Tag Archives: Bison

Bison Kale and Veggie Bake


I love casseroles like this! They’re easy, tasty, and done quickly 🙂 I really loved the addition of Kale and Zucchini and Squash, I normally don’t use those in casseroles and I’m glad I did! Excuse the pictures, anything taken after 8 pm looks just not as good 😦

Prep Time: 10 min

Cook Time: 25-30 Min

Serves: 2-4 depending on how hungry you are 🙂


  • 1lb Ground bison
  • 8 oz Whole wheat rotini, cooked
  • 1/2 C. Zucchini, sliced into strips
  • 1/2 C. Squash, sliced into strips
  • 1/4 C. Shallots, diced
  • 1 Garlic clove, minced
  • 1 C. Mushrooms, sliced
  • 2-3 C. Kale, chopped into medium pieces
  • 1/2 C. Non fat Greek yogurt (like Fage).
  • 1 C. Monterrey Jack, shedded
  • 1/4 C. Parm Reg or Parmesan of your choice. *The good stuff, not Digornio, I don’t think that stuff is even real cheese haha.
  • 1 tsp Salt
  • 1 tsp Pepper
  • More of these three to taste, if needed.
  • 1 TBS Olive oil


  1. Cook noodles until al dente.
  2. Preheat oven to 325 F.
  3. In large skillet heat 1 TBS olive oil. on medium high, leaning on the  higher end. Add shallots and garlic and cook for 3 min.
  4. Add bison and cook for 5 min then add veggies and cook for 304 min until meat is done.
  5. Turn heat to low and add in yogurt and monterrey jack and mix well then add salt and pepper.
  6. Add cooked pasta to mixture and mix well. Transfer to your casserole and top with parm cheese.
  7. Bake for 15-20 min until cheese is melted on top and nice and hot.

Enjoy and cheers!

Bison and Venison Meatballs with a Roasted Beet Salad Dressed with a Yuzu Poppy Agave Dressing


One of my new years resolutions was to be more aware of where ALL of my food comes from. Over the past few years I have really begun to notice little things here and there that are just not quite right with the food that’s out there on grocery shelves. I have always been a label reader and have made conscious decisions about what I purchase but even then I find myself surprised in the results of companies that are clearly being deceitful. For instance the other day I decided I would boil some eggs to have as a snack for last week with lunch… When boiling them, my “brown” (supposedly cage free) eggs starting peeling off this brown paint like film- it was then apparent that these eggs have been bleached and then dyed brown to look more natural… REALLY?!? Is that what the consumer is paying about $1.50-$2.00 extra for? WOW…

There are so many mis-labled food items out there whether it be “Organic” (theres are so many variations of ‘Organic’), “All Vegetarian Diet” (Lot’s of GMO corn counts), “Free-Range” (free to roam in there 5×5 pen with other chickens), “Fat Free” (may as well replace that term with 50+ ingredients, 40 of which you cannot even give a definition for), and my all time favorite “All Natural” this is the biggest crock of shit term ever coined whether it’s on human food or animal food! I recently bought some “All Natural” dog  jerky treats that I come to find out were made in China and are killing dogs due to the way the process the chicken… I could go on and on. The best thing you can do is educate yourself and make educated purchases when it comes to you and your families food.

So I have decided the best way to be aware of what I eat is by shopping local as much as possible and staying away from processed food items when at all possible. In Austin we are lucky to have so many great Farmer’s Markets at our dispense selling everything under the sun. I used to do workshare for Johnson’s Backyard Farm last year where I’d work for 5 hours and then get a large share of veggies. I really liked being a part of where the food I eat comes from! So now that I’ve moved to Lago Vista I just went ahead and became a member of the farm so I can pick up my produce on weekends! It’s really good to eat seasonally and locally – it tastes better, you know where your food was grown, and you support your community.

Click here to join the Johnson’s Backyard Farm

I’m going to share a recipe with you that uses nothing but fresh organic food and humanely processed meats. I hope you enjoy!

Prep: 20

Cook Time: 1 hr 30 min

Serves: 4

Meatball Ingredients:

  • 1/2 lb venison sausage, ground (Thanks Liz and Kyle, I love you and your love for good food).
  • 1/2 lb bison, ground
  • 2 C. whole wheat bread crumbs ( I made my own bread, served the rest with dinner and took the neighbors a loaf).
  • 1 shallot, minced
  • 1 TBS. fresh parsley
  • 5 large spinach leaves, chiffonade
  • 1 green onion, chopped (the whole the green and scallion).
  • 1 garlic clove, minced
  • 1/2 tsp. sea salt
  • 1/2 tsp. pepper
  • 1 farm fresh egg
  • 1 TBS butter
As a side note….Fennel would go great in these meatballs as well, I always do sausage and fennel so I wanted to do something different this time.


  1. Pre-Heat Oven to 350 F.
  2. Mix everything from above together minus the butter. Form into 10-12 balls.
  3. Heat large skillet with butter on medium high, cook for 2 min on each side, browning the balls on most sides. 5-8 min
  4. Transfer to oven for 10-15 min or until cooked through.

Roasted Beet Salad with Poppy Yuzu Agave Dressing Ingredients:

  • 3 Large beets with leaves on top, cleaned and peeled and chopped into medium bite sized pieces.
  • Beet leaves, washed and vein trimmed out. (Don’t throw these out, these are so good, they taste like a denser, sweeter spinach!)
  • 1 Large shallot, sliced.
  • 4 Garlic cloves, leave whole


  • 2 TBS Yuzu juice (this is one of my newest cooking “MUST HAVES”).
  • 1 TBS clementine juice
  • 1 TBS lemon juice
  • 1 TBS agave nectar
  • 1 TBS shallot, minced
  • 2 TBS apple cider vinegar
  • 1/8 tsp. cayenne pepper
  • 1/8 tsp. pepper
  • 1/8 tsp. salt
  • 1 tsp poppy seeds
  • 2 TBS. Olive oil
  • Mix all of the above and chill while beets cook.


  1. Preheat Oven to 375 F.
  2. Place beets, shallots, and garlic into a glass baking dish. Drizzle lightly with olive oil, salt, and pepper. Just until coated evenly. Bake for 40-50 min or until soft and starting to turn golden.
  3. Cool for 30 min or so.
  4. Place beets on greens and toss with dressing.

Serve with warm bread and butter.

Coming soon: My BEST pizza to date:  Brussel Spout, Bacon, and Shallot Pizza with homemade dough!

Cheesy Bison and Shallot Stuffed Portabella Mushrooms Topped with Zucchini and Parmesan


I was recently inspired to make these Stuffed Mushrooms when reading a fellow foodies blog post last week from Rufus’ Food and Spirits Guide. I had been thinking about stuffing some for about a month and when I saw his post, it sealed the deal. 🙂 I served them with some saffron and tomato rice and some sauteed Swiss Chard. It was a great meal, I’m sure Evan will be asking for this one again…

Also I’d like to thank you all for voting for me in the Marx Foods Fregola Dessert Challenge, I won! Now for the hard part… picking out $100 worth of Marx foods, Aye!!! All the amazing choices!!! 🙂 To say thank you I’d like to share with you a way to get your own free samples, Marx Foods is freakin’ AWESOME!

If you are interested, email Katie: kwallace at marxfoods dot com.   Include in your email your address, full name and blog URL.

Supplies are limited, so first come first served.  And, you don’t really have to be a blogger … if you promise to put the ingredients to good use and take your culinary game to the next level, then they will send some to you anyway.

Prep: 20 min

Cook Time: 2o min

Serves: 2


  • 1/2 lb Fresh bison, ground.
  • 1/8 C. Minced Shallots
  • 1 Clove of garlic, minced
  • 2 Large portabella mushrooms
  • 3/4 C. Cheese blend, I used provolone, swiss, asiago, and white cheddar.
  • 1/2 C. Light sour cream
  • 2 TBS. Parmesan Reggiano , (the good kind please).
  • 1 Small Zucchini, sliced in thin circles.
  • 1/2 TBS. Butter
  • 1/2 tsp. Sea Salt
  • 1/2 tsp. Pepper
  • 1 tsp. Zestybeandog Fine Herb Blend


  1. Pre-Heat Oven to 350 degrees F.
  2. In a medium skillet, brown bison, shallots, and garlic until cooked.
  3. Add in sour cream, most of the cheese blend (save a couple pinches to top the meat on you place in mushroom), and spices, mix well.
  4. Wash off mushrooms if need be. Transfer meat mixture into mushrooms. Put remaining blend cheese on top.
  5. Heat same skillet back up to high (should still be hot) and add butter, and brown zucchini rounds and flip and repeat.
  6. Top mushrooms with zucchini’s (about 5-6 per mushroom). Then sprinkle a TBS of parm on top of each.
  7. Bake for about 20 min.

Enjoy and cheers!

Bison Penne Bake with Spinach, Onions, Mushrooms, and Garlic


Prep: 10 -15 min

Cook: 30 min

Serves: 6


  • 1 lb Bison
  • 1/2 lb of whole wheat penne pasta
  • 1 C Ricotta
  • 1 C mozzarella
  • 2 C Tomato puree
  • 1/2 medium yellow onion, chopped
  • 4 mushrooms, chopped
  • 2 cups baby spinach
  • 3 cloves of garlic, minced
  • 1.5 tsp sea salt
  • 1/2 tsp fresh ground pepper
  • 1 tsp herbs de provence
  • 1 tsp garlic powder
  • 1 pinch of red pepper


  1. Bring a medium pot of water to a boil and cook penne until al dente.
  2. In a large skillet, brown bison, onions, mushrooms, and garlic in pan at spinach at last 3 min.  Drain liquid, if any.
  3. Transfer back to large skillet and add 2 cups of tomato puree and 2 cups of spinach and simmer on low for 5 min.  Turn off heat and add one cup of ricotta, stir well until completely mixed.
  4. Transfer to large casserole : penne and meat sauce mixture, stir well coating all of the penne.
  5. Top with 1 cup of mozzarella cheese.
  6. Bake covered at 375 degrees for 20 min, then uncovered for last 10 min to make cheese golden and bubbly.

Serve with a spinach salad or bread.  You could also top penne with some parmesan as well.