Following are two wonderful recipes to try.

This page will be updated monthly with new recipes.

Enjoy!

BISON PENNE PASTA CASSEROLE

1 lb. dried penne pasta, cooked and drained

8 oz. lean ground bison

1 sm. chopped onion

2 c. water

2 (6-oz.) cans Italian tomato paste

1/3 c. red wine

1 T. instant beef bouillon

2 c. shredded Monterey Jack cheese

Preheat oven to 350 degrees.  Cook bison and onion in large saucepan, stirring occasionally,

until meat is no longer pink.  Add water, tomato paste, wine and bouillon; cook, stirring

occasionally, for 10-15 minutes or until flavors are blended.  Layer ingredients as follows

in ungreased 9 x 13-inch baking dish: 1/2 pasta, 1/2 sauce and 1/2 cheese.  Repeat

layers; cover.  Bake for 20-25 minutes or until heated through and cheese is melted. 

Season with Salt.

VEGETABLE BUFFALO BAKE

1 lb. ground buffalo

3 potatoes, sliced

10 3/4 oz. cream of mushroom soup

8 oz. frozen peas

8 oz. baby carrots

Preheat oven to 350 degrees.  In a medium skillet, brown ground bison. 

Layer sliced potatoes, meat, cream of mushroom soup, peas and carrots

into medium casserole dish.  Bake for 1 1/2 hours.