While discussing random Oklahoma facts today, Sebastian and I focused on bison. He did not realize that there are bison in Oklahoma. Alas, there are. Though, amazingly enough, I have never had a bison burger.

Anyway, I found a pretty amusing statistic on Wikipedia (assuming it’s not false) that called for sharing.

Between 1978 and 1992, nearly five times as many people in Yellowstone National Park were killed or injured by bison as by bears (12 by bears, 56 by bison). Bison also have the unexpected agility, given the animal’s size and body structure, to leap over a standard barbed-wire fence.

Ouch!

Out of respect for the bison, here’ a recipe I found that sounds yummy!

Buffalo Shepherd’s Pie
Source: Bison Basics

2 tbsp canola oil
2 lbs ground bison
4 medium sized cooking onions, diced
4 cloves garlic, minced
1 tsp salt
1/2 tsp ground black pepper
1 tsp dried ground thyme
5 tbsp flour
One 10oz can consomme or beef broth (do not dilute)
2 tbsp Worcestershire sauce
1 cup chili sauce
4 carrots, diced into 1/4 inch cubes
5 lbs potatoes
2 tbsp butter
1 egg, beaten
1 tbsp milk (additional if required)
6 oz grated old white cheddar cheese
4 tbsp Parmesan cheese
5 tbsp bread crumbs

1. In a large saucepan, add 1 tbsp canola oil and cook ground bison over medium-high heat until completely brown.
2. Remove cooked meat from saucepan and set aside. Wipe pan with paper towel.
3. Add remaining canola oil and saute onions are garlic over medium heat until the onions begin to soften. Do not brown!
4. Return cooked bison to pan.
5. Blend in salt, pepper, thyme, and flour until well combined.
6. Gradually blend in consomme/beef broth.
7. Add Worcestershire sauce, chili sauce, and diced carrots.
8. Cook stirring often until mixture thickens to desired consistency. This usually takes about 10 minutes.
9. Remove saucepan from heat and allow meat mixture to cool to about room temperature.  Spoon cooled meat mixture into serving container(s).
10. Mash 5 lbs of boiled potatoes with butter.
11. Add beaten egg combined with 1 tbsp of milk.
12. Combine well, and then blend in shredded cheddar cheese.
13. Potato topping should be very thick – only add additional milk to potato blend if necessary.
14. Evenly spoon potato topping over meat mixture in serving container(s).
15. Combine Parmesan cheese with breadcrumbs and sprinkle over the top.
16. Bake uncovered in 325-350F oven for 45-60 minutes.

Maybe I will have a chance to make this someday with a buffalo I’ve hunted.

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1. Dove Hunts & Dove Recipes
2. Pumpkin Shortage Threatens my Recipe!
3. Our Fancy Hamburgers