The Bison Girl :: a lifestyle of good cooking, good eating & living well

I need to find a new way to start my posts other than stating "I LOVE this food!" But I can't help it... it's just so often true. I just love food! This, however, is a great recipe – one that has been passed down in the family at least a couple generations, and one that I've now modified for using with bison. Runzas are well known throughout Nebraska, with a large chunk of our population's heritage coming from German and Slovak regions. Trying to describe a Runza to someone unfamiliar with the food, is kind of a weird experience... because to be perfectly honest, it doesn't sound very great. So, if you're unfamiliar with this food... you're just going to have to trust me – it's much better than it sounds! In fact, here in Nebraska we have a whole (very popular) fast food restaurant chain which is completely built around this little bun of meaty deliciousness. I'm not going to lie to you, making runzas takes a lot of work. It's a ...

I LOVE these breakfast burritos. They're one of my favorite breakfasts, and in fact, I love them so much that I've even been known to make these for dinner from time to time, when we haven't had the chance to have them for breakfast in awhile. The awesome thing is these are so easy to make, and don't require many ingredients. In fact, you can probably whip these up in about 20 minutes. AND -- they're really good as leftovers too!

I've had some extra bison stew meat in the freezer for awhile, leftover from what I used during an old bison photo shoot. I'd been holding onto it, trying to wait for a good time and idea to use it. I'm not a huge fan of stew, so I was looking for another way to use it. The truth is, on my site, NebraskaBison.com, bison stew meat is just pre-cut chunks of the bison roast. It makes it easy to use in things like stew, or even kabobs. Because it comes from the roast, it's a prime cut and is tender and flavorful. The dish I finally ended up making with this can be easily made with the Bison Stew Meat , or you could also use cut up bison steak or bison roast. As long as they are small (1-2" chunks) of a prime cut, you should be good. This recipe is very simple and straight forward. The first thing you'll want to do is mix up your seasoning. I used equal parts (1 tsp. each) garlic salt, rosemary and black pepper. I discovered this seasoning combination c...