Bison Shortrib, Potato Hash Cake, Sunnyside Egg, Spicy Catsup

Preparation

The Bison Cake

INGREDIENTS:

1 pound bison stew meat
Salt, pepper, olive oil
1 cup beef stock
4 potatoes, divided: 2 peeled, chunked, boiled, mashed and 2 peeled, cubed, sprayed, roasted – both salt and pepper
1 onion diced
1 cup celery diced
4 cloves minced garlic
2 tablespoons olive oil
1 teaspoon chopped sage
1 teaspoon thyme Salt, pepper
1/2 cup egg substitute
2 tablespoons minced parsley
Olive oil

 

DIRECTIONS:

Season meat, brown in oil, add stock, cover tightly and braise at 325 degrees for 3-4 hours until tender. Cool. Shred meat.

Gently sauté onion, celery and garlic in oil. Add seasonings. Cool. Combine meat, potatoes, onion mix, egg substitute and parsley. Form into cakes and sauté crisp.

 

The Eggs & Catsup

INGREDIENTS:

1 cup catsup
1 tablespoon karo light syrup
1 tablespoon red wine vinegar
1 tablespoon horseradish Tabasco to taste

 

DIRECTIONS:

Combine all.

 

Sunnyside eggs

INGREDIENTS:

8 eggs
No stick spray

 

DIRECTIONS:

Cook eggs sunny side up to order. Place atop hash cake. Zig with catsup. Sprinkle with chives.

 

Serves 8