Makes 4 servings
This dish is a homemade classic good for a quick dinner at home or out camping. Find a friend with a freezer full of North Bridger Bison and make a deal for a pound, or check out other bison options at local groceries.
1 tablespoon olive oil or high-oleic safflower oil (made by The Oil Barn)
1 yellow onion, chopped
2 ribs celery, chopped
1 red or orange bell pepper, chopped
1 pound ground bison
2 cloves garlic, minced and mashed with 1 teaspoon kosher salt
Several twists of freshly ground black pepper
1 (14½-ounce) can or jar of tomatoes, whole or diced
2 tablespoons ketchup
1 tablespoon apple cider vinegar
1 tablespoon Worcestershire sauce
2 teaspoons molasses (blackstrap or regular)
Heat the oil in a large, 4-inch-deep skillet over medium-high heat. Add the onion, celery, and bell pepper and cook until soft ened, about 5 minutes. Add the bison in several lumps, then add the garlic-salt mash and black pepper and cook, stirring around with a wooden utensil, about 5 more minutes.
For the sauce, you can add the remaining ingredients right to the pan or mix them together in a blender, which is a good way to go if you have whole tomatoes. Either way, add the remaining ingredients to the meat, bring to boil, then lower heat and simmer uncovered, stirring occasionally, until sauce is thickened, about 25 minutes. Serve on toasted buns.
