by Vickie Jeffries

Bison Bake with Foraged Green Salad

Cooking Temp: 375  °F Servings: 4


Crispy Topping



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Bison Bake

  1. Preheat oven to 375°F.

  2. Place noodles in boiling water and cook until noodles are soft but still have some resistance to them.
  3. While the noodles boil, heat vegetable oil in a frying pan
    over medium heat. Add ground bison and brown until
    cooked through. Strain out excess oil and set aside.

  4. Once the noodles have reached the desired texture, use
    a strainer to drain the noodles and then place the
    noodles directly in the casserole dish.

  5. Combine cooked bison with the drained noodles in the
    casserole dish.

  6. Add salt and pepper to taste.

  7. Pour tomato sauce over the noodle and bison mixture,
    stirring gently until pasta and bison are evenly coated with sauce. Add one to two cans of tomato sauce depending on preference.

  8. Bake for 10 minutes uncovered. Remove the casserole dish from the oven and sprinkle cheese over the top of the bison bake. Return the dish to the oven and bake for 10-15 additional minutes or until the cheese is melted and bubbly to preference.

Foraged green salad

  1. While the bison bake is in the oven, prepare the salad by roughly chopping the mulberries and tearing the mint leaves.

  2. Pluck the leaves and flowers from the yarrow, and the flowers from the bergamot. Sprinkle all on top of the fresh or forage greens.


  1. Serve the bison bake warm and plate alongside the green salad.


Use Beef, Fine Ground, 85% Lean/15% Fat,
Frozen if Bison is not available.
**Use Cheese, American if sharp cheddar is not available.
***Use any sturdy fresh green if the suggested greens are not available.
†Use any fresh or frozen (thawed) berries if mulberries are not available.

Keywords: Bison, Green Salad
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