Wild rice stuffed winter squash with Cranberries/ Bison Meat loaf with Elderberry Glaze

Bison Meatloaf

  • 1 1/2 lbs. bison, ground
  • 3/4 C yellow onion, diced
  • 1/4 C celery, diced
  • 1 egg
  • 3/4 C rolled oats
  • 1/2 C bone broth
  • 2 Tbsp. tomato paste
  • 3 Tbsp, Worcheshire sauce
  • 2 Tsp. garlic powder
  • 1 Tbsp. fresh thyme, minced
  • 1 Tbsp. fresh rosemary, minced 
  • 1 Tbsp. sage, dried
  • 2 Tbsp. apple cider vinegar
  • salt/pepper

Preheat oven to 350 F, in a bowl combine all spices, with onion, and celery. Then add the oats, egg, and bison. Try not to over mix, but combine well, add salt/pepper. Then spray a loaf pan with oil, and press mixture into loaf pan, Apply Elderberry syrup on top, and bake 1 Hr - 70min, let rest for 10 min before serving. 

Elderberry Glaze

  • 1 C elderberries, dried (can sub any dried berry)
  • 6 C water
  • 2 Tbsp. rose hip, dried
  • 1 Tsp. orange peel, dried
  • 3-4 cinnamon sticks
  • 2 Tsp. ginger, ground
  • 2 Tbsp. balsamic vinegar
  • 2 Tbsp honey

In a pot bring elderberries, rose hip, and water to almost a boil, then keep it low for 30min. Add cinnamon, ginger, orange peel, and simmer 1 hr. Stirring frequently to keep from boiling, but staying fairly hot. Then strain with a cheese cloth, use spatula to squeeze out extra juice. Place liquid in a saucepan, add honey, and balsamic vinegar and bring to a simmer. Cook on low 15 min, remove from heat and place in glass container to thicken up. 

Stuffed Winter Squash with Wild Rice and Cranberries

  • 4 Winter squash, cut in half, cleaned and seeded ( I prefer dumpling variety)
  • 1 C  wild rice
  • 1/2 C yellow onion, diced
  • 3 Tbsp. bone marrow, or butter
  • 1 Tbsp. thyme, dried
  • 1/3 C celery, diced
  • 2 Tsp. orange peel, dried
  • 2 Tbsp. apple cider vinegar
  • 3 bay leaf
  • 3 c water

Preheat oven to 400F, then In a pot bring water to a boil, add rice and bay leaf. Cover with a lid and cook on low for 45min, or until water is absorbed. Remove from heat, remove bay leaf, and set aside. In a sauce pan heat bone marrow. onion, garlic, orange pell, apple cider vinegar, and thyme. Sauteè for 3-5 min, then fold into your rice. Add cranberries and celery, then fill your squash and cover bake 400 F for 50 min.  Season with salt/pepper if desired.

Bone Marrow- Preheat oven to 350 F, roast beef or bison variety for 30-35 min. Pull out the marrow and set aside. 


Parsnip and Cauliflower Mash with Chives 

  • 1 head cauliflower, steamed
  • 2 C parsnips, cubed
  • 2 Tbsp. ghee or butter
  • 2 garlic cloves, minced
  • 1 1/2 Tbsp. fresh horseradish, grated 
  • 2 Tbsp fresh chives, diced
  • 1 C bone broth
  • salt/pepper

Preheat oven to 350 F and bake drizzle parsnips with olive oil and bake  for 20min, or until cooked. Steam cauliflower for 15 min, and drain well. In a blender combine baked parsnips with bone broth, and cauliflower.  Then in a saucepan heat ghee, garlic, and thyme sauteè for a few minutes. Add you mash mixture, along with chives and horseradish. Sauteè for 5- 7 min, season with salt/pepper if desired. 

Pumpkin Maple Holiday Cookies

  • 1 1/4 C rolled oats
  • 3/4 C flour
  • 1 egg, whisked
  • 4 dates, soaked for 4 hrs and put in food processor
  • 2 Tbsp. applesauce
  • 3 Tbsp. coconut oil
  • 1/2 Tsp, vanilla extract
  • 1/2 C walnuts, chopped
  • 1/3 C currants
  • 4 Tbsp. Maple syrup
  • 1/2 Tsp. baking soda
  • 1/2 Tsp. baking powder
  • 2 Tbsp. Pumpkin spice mix (ginger, cinnamon, nutmeg, clove)
  • 3/4 Canned pumpkin or cooked
  • dash of salt

Preheat oven 350 F, mix dry ingredients in a bowl. In a separate bowl mix wet ingredients. Then combine well together and form 12 cookies. Spray a cookie sheet, then bake 15 min. 

Bone Broth

  • Roasted bones 
  • 1/2 yellow onion, chopped
  • 3 carrots, chopped
  • 4-5 celery stalks, chopped
  • 3 bay leaves
  • 2 garlic cloves, minced
  • 2 Tbsp. apple cider vinegar
  • 1 Serrano pepper, seeded and diced
  • filtered water

In a crockpot combine all ingredients on low for 24 hrs-48 hrs.