Magic Pumpkin Squash Soup

Wild Rice, Cranberry, and Bison Stuffed Mushrooms

Ingredients:

• 1 lb ground bison

• 1 lb Italian sausage

• 3 tbsp. butter

• 1 yellow onion

• 6-8 baby portabella mushrooms

• Qtr. cup dried cranberries

• 1 cup wild rice {optional: purchase wild rice from: https://redlakenationfoods.com}

• 2 cups bone broth or vegetable stock

• Olive oil

• Kosher salt 

Instructions:

1. Preheat oven to 350 degrees

2. Melt 3 tbsp. of butter with a half-chopped yellow onion Sauté

3. Wash and clean 6-8 baby portabellas remove stems and chop add to the butter and yellow onion

4. Add qtr. cup of dried cranberries

5. Add 1 cup of wild rice, and continue to saute all together (you are popping the wild rice, so it will become fragrant)

6.  Add 2 cups of bone broth or vegetable stock, lower heat, and cover to simmer; set timer for 25 minutes

7.  In another pan saute  2 tbsp of butter and the other half of your chopped yellow onion, cook until translucent

8. Add 1 lb of ground bison, 1 lb of Italian sausage, and 1 tbsp of garlic 

9. Cook until brown over medium heat 

10. Add wild rice and bison mixture together

11. Drizzle olive oil and sprinkle kosher salt over portabellas 

12. Stuff with bison wild rice mixture

13. Bake for 15 minutes; serve warm

Bison Stew

Ingredients:

• 2 lbs buffalo meat

• 3-4 tbsp. olive oil 

• 1 tbsp. garlic powder

• 2 tbsp. kosher salt

• 1 tsp. black pepper

• 1 tsp. paprika

• 1/2 tsp. turmeric

• 3-4 bay leaves 

• Mirepoix (chopped onions, carrots, celery)

• 6-8 cups of beef broth/stock or water

• 6-8 russet potatoes

Instructions:

1. Braise 2 lbs of Buffalo meat (1-inch cubes) with half an onion (fine chop), in a warmed stockpot with 3-4 tbsp. olive oil 

2. Spice 1 tbsp. garlic powder, 2 tbsp. kosher salt, 1 tsp. black pepper, 1 tsp. paprika, 1/2 tsp. turmeric, and 3-4 bay leaves 

3. After browned, add Mirepoix (chopped onions, carrots, celery), and a can of diced tomatoes 

4. Add 2 cups of water or stock/broth and simmer on medium-low heat for 30-45 mins or until tender. (Stir occasionally, more water or stick/broth may be needed) times will vary with the size of the meat and location

5. When meat is tender add 6-8 cups of beef broth/stock or water and bring back to boil 6-8 russet potatoes, peeled and cut into 1-inch pieces or bigger 

6. Cook an additional 15-20 minutes until potatoes are fork-tender 

7. Remove from heat and let stand for 10-15 minutes, serve

Buffalo, Cranberry, and Wild Rice Meatballs with Blackberry Wojape

Ingredients:

Meatballs

• 1 lb Buffalo (Can be substituted with beef)

• 1/4 lb Italian Sausage

• 1 cup Wild Rice

• 1/2 cup Yellow Onion

• 3 cups of Chicken Bone broth

• 1/2 cup Rehydrated Cranberries

• 2 Tbsp. Worcestershire Sauce

• 1/4 cup Breadcrumbs (optional)

• 1 egg

• 1 tsp. Salt

• 1 tsp. Garlic Powder

• Dash of Paprika

Blackberry Wojape 

• 1 cup Berries

• 1 cup Sugar

• 1 1/2 cups Water

Instructions:

Meatballs

1. Clean wild rice with cold water 

2. Saute wild rice with 1/2 cup of yellow onion and some oil for 5 minutes, allowing the rice to gently pop

3. Add in 3 cups of bone broth per 1 cup of wild rice

4. Add in rehydrated cranberries, cover, and simmer for 45 minutes 

5. Add in 1 cup finished wild rice to buffalo 

6. Add 2 tbsp. of Worcestershire sauce

7. Add 1/4 cup of breadcrumbs (optional) 

8. Add 1 tsp. salt, 1 tsp. garlic powder, and a dash of paprika 

9. Place meatballs on a baking sheet with parchment paper and bake at 375 degrees for 25 minutes or until internal temp is 165 degrees

Blackberry Wojape

1. Add into a pan: 1 cup of berries (of your choosing), 1 cup of sugar, and 1 tbsp. of cornstarch and 1 1/2 cups of water 

2. Render down for about 10 minutes

3. Drizzle blackberry wojape on top of the meatballs and enjoy