Stuffed Wildrice, Cranberry, Bison Mushrooms
Developed & Created by Kimberly Tilsen-Brave Heart & Brandon Brave Heart
Cooking with Bison Tips:
Remember because of the lack of fat content in Bison cook Bison on Low to medium heat, be patient. It will build flavor. Do not cook on high heat it will burn and dry out quickly.
Think of creative ways to introduce fat. Such as adding butter to the dish or injecting rendered duck fat (You can buy at most grocery stores)
Or mixing pork or chicken sausage with it.
Purchase wild rice from: https://redlakenationfoods.com But you can also find it at most grocery stores or on Amazon.
Preheat oven to 350 degrees
Melt 3 tbsp of butter with a half chopped yellow onion Sauté
Wash and clean 6-8 baby portabellas remove stems and chop add to the butter and yellow onion
Add qtr cup of dried cranberries
Add 1 cup of wild rice, continue to saute all together. You are popping the wildrice opening it. It will become fragrant .
Add 2 cups of bone broth or vegetable stock, lower heat and cover to simmer. Set timer for 25 minutes.
In another pan Saute
2 tbsp of butter and the other half of your chopped yellow onion, cook until translucent
Add 1 lb of ground bison
Add 1 lb of Italian sausage
1 tbsp of garlic
Cook until brown over medium heat.
Add Wildrice and Bison mixture together.
Drizzle olive oil and sprinkle kosher salt over portabellas Stuff with bison wild rice mixture bake for 15 minutes in oven serve warm.
Use remaining mixture to make Bison Wildrice meatballs
Add to beaten eggs
1 cup of bread crumbs
Work it together with a gloved hand.
Roll Bison Mixture into a Meatball
Bake for 20 minutes until internal temp is 160 degrees.
Mix and brown