These Indigenous Food Recipes Are the Perfect Addition to Any Table

• 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:

• 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 wild rice, 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, 1 lb of Italian sausage and 1 tbsp of garlic 

• Cook until brown over medium heat 

• Add wild rice and bison mixture together

• Drizzle olive oil and sprinkle kosher salt over portabellas 

• Stuff with bison wild rice mixture

• Bake for 15 minutes; serve warm

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 stock pot 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 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 needed) times will vary with size of meat and location

5. When meat is tender add 6-8 cups of beef broth/stock or water, 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

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

• Clean wild rice with cold water 

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

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

• Add in rehydrated cranberries, cover and simmer for 45 minutes 

• Add in 1 cup finished wild rice to buffalo 

• Add 2 tbsp. of Worcestershire sauce

• Add 1/4 cup of breadcrumbs (optional) 

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

• 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

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

• Render down for about 10 minutes

• Drizzle blackberry wojape on top of the meatballs and enjoy