BSS Buffaloaf

2# Bridger Valley Buffalo, ground
2 C. ketchup
1/4 C. worcestershire
1/4 C. brown sugar, packed
3 eggs
2 t. garlic powder or minced garlic
1 t. each coarse ground pepper and Redmond Real Salt to taste.

Beat the egg by hand a bit, then add all the above ingredients and mix gently, but thoroughly

Next, add:
1 small onion, chopped fine
(or for gluten-free, 2 C. finely crushed Corn Chex)

Mix the saltines and onion into the meat mixture, very thoroughly but gently. Gently layer the meat into a glass loaf pan and bake at 350° for 45 minutes.
BOBBI'S TIP: Try not to work the meat too much, handle it gently, even mixing in your ingredients by hand to keep it moist and not packed into the pan too tightly.
Bison/buffalo is very lean, so cooking it "low and slow" is best. You can substitute ground elk into this recipe and it too tastes divine! 

Dutch Oven Un-Chili - A Blue Sky Sage Traditional Favorite

2# ground bison or elk
1# bacon, cut up small

1 lg. chopped onion
2, 28 oz. cans pork n beans

2, 15 oz. cans kidney beans or black beans, drained
2 C. ketchup

½ C. brown sugar
2 T. liquid smoke

6 T. white vinegar
Salt & pepper

Brown meat and bacon, drain off fat. Add onions, cook until soft. Add all other ingredients, blend well and simmer over very low heat for 3-4 hours. Serve with Fritos, chopped raw onion and grated cheddar cheese.

Bison n' Brew Pot Roast

10-12# sirloin tip roast
12 T. flour
(save the leftover for later in the recipe)
4 T. shortening
2 C. strong coffee

2 C. Coors beer (other beer just doesn't taste right for this recipe)
4 Bay leaves

12 small onions, whole
12 carrots, bite-size

10 medium-sized Red potatoes
6 T. ketchup

Dredge meat with 4 T. of flour seasoned with salt and pepper. Sear the meat in hot shortening all the way around. Add the coffee, 1 cup of the beer and the bay leaves. Cover and simmer 4+ hours. Add onions, carrots and potatoes. Cook until vegetables are tender. Discard bay leaves. Remove meat and vegetables from pan, keep warm. Skim fat from pan juices. Measure 3 C. of the liquid; add more beer if needed. Combine a few tablespoons of the flour you dredged the roast in and the ketchup into the juices; stir in remaining beer, cook and stir a few minutes more until thick. Serve gravy with meat and vegetables.

The Best Biscuits n' Gravy

The Best Gravy Ever:
2# ground beef or buffalo
Shortening or fat of some kind (butter, coconut oil)
3 cans evaporated milk
Garlic salt & black pepper

Brown the ground meat and add a little coconut oil or butter if it is very lean so it won't stick to the pan.  Sprinkle browned meat with 1/2 to 1 cup of flour and stir until browned a little and sticky.  Add milk and cook over low heat until gravy starts to thicken.  Add water slowly as you cook to get the gravy to the consistency you prefer.  If you get it too thin, shake a little flour together with a 1/2 cup of cold water to mix, then pour into your gravy to thicken it back up. Season with a little garlic salt and black pepper, serve over warm biscuits.

Buttermilk Biscuits:
4 C. flour
8 t. baking powder
1 t. cream of tartar
1 t. salt
4 T. sugar
1 C. coconut oil, solid
2 eggs
1 1/3 C. buttermilk

Sift dry indredients together into bowl.  Cut in shortening and blend by hand to a meal-like consistency.  Add milk and eggs, stir until stiff.  Knead a half dozen times, then roll out 1/2" thick and cut with a clean tin can the size you want your biscuits. A tuna can works well.  Bake in foil-lined Dutch oven until lightly browned at about 450 degrees for about 8-10 minutes.

Sausage and Egg Bake

Prepare the night before:

2 pounds ground breakfast sausage
1 1/2 dozen eggs, beaten well
3 C. evaporated milk
1 1/2 t. dry mustard
3 C. plain bread croutons or bread cubes
3 C. grated Cheddar cheese

Brown the sausage and drain well, pat dry with paper towels, set aside.  Beat the eggs thoroughly.  Add milk, salt and mustard and blend well.  Fold in the bread cubes, then all but 1 cup of the cheese. Line Dutch oven with heavy-duty foil and spray it with vegetable coating spray.  Pour egg mixture into Dutch oven, sprinkle cooled sausage over eggs, top with remaining cheese and chill overnight.  Next morning, bake 45 minutes to 1 hour at 350 degrees.  Let stand 5 minutes before serving.

Good & Gooey Easy Cinnamon Rolls

2 ½ C. warm water
2 T. or pkgs. yeast

1 box yellow cake mix
4 ½ C. flour

1 cube butter
1 C. brown sugar

1 C. chopped pecans or walnuts
1 C. raisins (optional)

Dissolve yeast in warm water. Add cake mix and flour, then knead well. Let rise until double in bulk. Knead down one time and let rise until double again. Roll to ¼” thick and spread generously with softened butter, sprinkling brown sugar and cinnamon over butter and raisins or chopped nuts (optional). Starting from long side, roll up like a jelly roll and cut of slices ½” thick. Place slices in well-greased foil-lined Dutch oven, which is covered with “Good & Gooey Syrup” and let rise about 15 minutes. Bake at 350° for 15-19 minutes. When done, invert rolls and syrup onto platter or fresh foil.

Note: This dough will keep in refrigerator for a week. Allow dough to reach room temperature before using.

Good & Gooey Syrup:

Bring just to a boil 1 cube butter, 1/2 C. white syrup and 1 C. brown sugar.  Remove from heat and pur into bottom of foil-lined Dutch oven.  Let syrp cool a bit before setting in the sliced rolls.


Fred Bread (Dinner Rolls)

2 C. milk, scalded
½ C. sugar
2 t. salt
½ C. margarine
1 C. warm water (105 degrees
4 t. or pkgs. yeast
4 beaten eggs
10 C. +/- unsifted flour

Stir sugar, salt and margarine into scalded milk. Cool to lukewarm. Measure warm water into large warm bowl. Sprinkle yeast over warm water; stir until dissolved. Add lukewarm milk mixture, eggs and 2 C. of the flour. Beat until smooth. Stir in enough remaining flour to make a soft dough. Turn out onto lightly floured board; knead until smooth and elastic, about 8 minutes. Place in greased bowl, turning to grease top. Cover, let rise in warm, draft-free place until doubled, about 30 minutes. Punch down, turn out on lightly floured board and shape into rolls. Let rise again, bake @ 400 degrees for 10 minutes or until light brown on top and bottom.

FRIED Bread (not the same as "Fred Bread")

But almost . . .

Homemade "Fred Bread" dinner roll dough or 2 dozen white Rhodes frozen roll dough

Let dough rise in warm, draft-free area until double in size. Heat deep fat in Dutch oven. Tear off pieces of dough the size of a small potato, stretch and flatten by hand. Drop dough pieces into hot fat, turning to brown lightly on both sides. Watch so fat doesn’t get too hot, so bread is brown on the outside and not doughy in the middle. Drain on newspaper or paper towels. Serve with warm honey, syrup, butter or jelly.

Rainbow Salad

2 red bell peppers
2 yellow bell peppers
2 orange bell peppers
2 green bell peppers
½ jar sliced banana peppers (can use pepperoncinis)
1, 12 oz. can medium black olives, sliced
2 cucumbers, sliced in rounds
1 red onion, sliced into rings
1carton grape tomatoes, halved
1 small bottle Italian or Newman’s oil & vinegar salad dressing

Slice peppers into strips, toss all ingredients together, chill. You can substitute about any fresh vegetable that won’t get soggy and for variety, try flavored oil and vinegar combinations.

Apple Crisp

12 big green or tart apples, peeled & sliced
1 C. packed brown sugar
1 C. flour
1 C. oatmeal
1 stick butter
1 t. cinnamon
1 t. nutmeg
Cool Whip

Grease foil-lining in Dutch oven with 1 T. butter. Place apples in the bottom of the oven. Mix all other ingredients together to form a coarse meal and sprinkle over the apples. Bake in Dutch oven over medium heat and coals for about 20-30 minutes or until apples are tender and crust is lightly browned. Serve with homemade whipped cream or ice cream.

Mabel's Potato Casserole

One, 2 pound bag frozen cubed hash brown potatoes or 2 pounds raw pototoes, cubed and partially boiled
Place these in a foil-lined, sprayed Dutch oven

Mix together in separate bowl:
2 cans cream of chicken soup
2 C. sour cream

2 C. can milk

2 C. shredded or grated Cheddar cheese

2 T. dried onion flakes
Spread this mixture over the potatoes in the Dutch oven, bake at 350° +/- or until hot and bubbly.


1 stick butter, melted
4 C. crushed corn flakes
Mix together, sprinkle over top of potatoes for last 5-8 minutes of baking time, until crispy.

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