Ingredients
- 2 tablespoons vegetable oil
- 1 small onion (diced small)
- 1 small green bell pepper (diced small)
- 2 stalks celery (diced small)
- 1 tablespoon kosher salt
- 1½ pounds ground bison
- ½ pound ground pork
- 4 eggs
- 2 tablespoons fresh chopped thyme leaves
- 1 pint cracker crumbs (we use Kirchhoffs’, but if you use store-bought, adjust salt accordingly)
- ½ cup quick oats
- 1 tablespoon granulated onion
- 1 teaspoon granulated garlic
- 1 teaspoon red chili flakes
- 1 teaspoon freshly ground black pepper
- 1 tablespoon kosher salt
- 1 cup heavy cream
Instructions
Preheat oven to 325°F. Heat the oil in a sauté pan and cook onion, peppers, celery and salt over medium heat for 8 to 10 minutes or until translucent. Transfer to a plate and let cool. Crack eggs and whisk together.
Once veggies are cool to touch, combine with meat, eggs and thyme in large mixing bowl. Mix until eggs are just barely incorporated. Do not mash.
In a separate bowl, mix crumbs, oats, garlic, onion, chili flakes, salt, pepper and cream. Immediately fold into meat. Mix until no major streaks or separations remain.
In your preferred cooking vessel (with sides) lined with parchment paper and sprayed with pan spray, form a loaf. Wrap with foil and bake 30 minutes; uncover and bake 15 minutes more or until internal temperature reaches 150°F.
Serve hot or let rest overnight to cool. The next day, cut into thick slices, heat a small amount of oil in a skillet and sear each side until hot all the way through. Serve along with our bourbon BBQ sauce, poppy seed biscuits and sweet greens.
