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Nebraska Bison Stuffers

A classic Nebraska recipe, usually passed down in families, with a bison spin. Though more labor intensive, then many of our recipes, well worth the payoff.

2 lbs. Ground Bison
1 small onion, chopped
6 cups finely shredded cabbage
1 cup water
1 tsp. salt
1/2 tsp. pepper
cheese slices, optional

2 pkg. dry yeast
1/2 cup sugar
2 cups warm water
1 egg
1 1/2 tsp. salt
1/4 cup melted margarine
6 1/2 cups flour

Mix water, yeast, sugar and salt. Stir until dissolved. Add beaten egg and margarine. Stir in flour and refrigerate for 4 hours in a covered bowl.

Once dough is ready, brown ground bison and onion. Drain. Add cabbage, seasonings and water. Simmer for 20 minutes. Cool.

Take a small amount of dough and roll into a thin layer. Fill with filling. Bring each side of dough up over the filling and pinch sides together to create a seal. Place on a cookie sheet - seam side down. Repeat until dough and mixture are used up.

Cook for 18-20 minutes at 350* F.

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