Makes 1 pan of hot dip
Prep Time: 15 minutes
Grill Time: 15-20 minutes
Total Time: approximately 35 minutes

Ingredients

2 grilled chicken breasts
8 ounces cream cheese
1 1/2cup shredded cheddar
1/2 cup hot sauce, I used Frank's Red Hot
1/2 cup sour cream
1/3 cup mayo
1 tsp minced garlic
1 tbsp your favourite BBQ rub
3 green onions thinly sliced

Directions:

• Preheat grill to to 400 degrees F
• Stir together cream cheese, BBQ rub, mayo, garlic, green onion, hot sauce, sour cream until combined. Shred the chicken and add it into the creamy mixture.
• Transfer dip into an oven safe dish, top with remaining cheese (do NOT forget the cheese!)
• Bake for 15-20 minutes until hot and cheese is bubbly.
• Garnish with remaining green onion slices and a few extra glugs of hot sauce if you’re feeling frisky!
• Serve with grilled bread, crackers, or vegetables!

Serves 4-6
Prep Time: 20 minutes
Cook Time: 1 hour 40 minutes
Total Time: 2 hours

Ingredients

1 tbsp (15ml) avocado oil
1 226g (8oz) package Noble Premium Bison Steak Cubes
1 medium sized onion, finely chopped
4-5 cloves garlic, finely minced
2 tbsp (30ml) tomato paste
1/4 tsp (1ml) red pepper flakes
1/3 cup (80ml) vodka
1 tbsp (15ml) balsamic vinegar
680ml passata
1/4 cup (60ml) fresh basil, chopped
1/2 cup (125ml) half and half
Salt and pepper to taste

For the filling:

340g jumbo pasta shells
190g prepared pesto
454g ricotta cheese
1 egg
1 cup (250ml) mozzarella cheese
1/4 cup (60ml) freshly grated Parmesan cheese
Black pepper to taste

For the top: olive oil, more mozzarella

Directions:

Heat a large saucepan over medium high heat. Add the oil, and allow to heat. Add the bison, and brown on all sides - about 15 minutes. Add the onion, garlic, and stir. Add the vodka, balsamic vinegar, tomato paste and red pepper flakes. Stir. Add the passata and basil, and season to taste with salt and pepper. Reduce heat to low. Cover and cook for 1 hour. Add the cream, stir to combine.

Meanwhile, combine the ricotta with the pesto, cheeses, egg and black pepper. Cook the pasta according to package directions. Fill the shells with the filling. In a 9x13 inch baking dish, spoon a small amount of sauce to cover the bottom. Arrange the filled shells in the pan. Cover with remaining bison sauce. Drizzle with a little olive oil, and some more mozzarella cheese. Bake in a preheated 375 degree F oven (or grill) for 40-45 minutes until bubbly.

Makes 4 scotch eggs

Prep Time: 15 minutes
Grill Time: 50 minutes
Total Time: 1 hour 5 minutes

Ingredients
4 boiled eggs
454g Extra Lean Ground Noble Premium Bison
1 egg
1/2 tbsp (7.5ml) olive oil
1/3 cup (80ml) breadcrumbs
1/2 tsp (2.5ml) dry mustard
1 tsp (5ml) fennel seeds
1 tsp (5ml) onion powder
1 tsp (5ml) garlic powder
1/2 tsp (2.5ml) salt
Black pepper to taste
1/4 cup (60ml) BBQ sauce

Directions:

Cook your eggs to your preferred level of doneness. Once the shells are removed, use a paper towel to make sure they are as dry as possible. This will help the meat adhere to the egg. Preheat your charcoal grill to 400 degrees Fahrenheit. For even smokier flavour, add a chunk of fruit wood before dumping in your lit coals - apple and peach are perfect for this recipe! In a large bowl, mix the bison, along with the egg, oil, breadcrumbs, and all spices. Mix thoroughly to combine. Divide the mixture into four equal balls. Use your hands to flatten each ball into a thin patty. Wrap each patty around a boiled egg, and press firmly to make sure the eggs are evenly covered with the bison mixture. Place the eggs over indirect heat in the grill (over the side that doesn’t have the hot coals underneath). Close the lid, and allow to cook for 40 minutes. Remove lid, brush the eggs with BBQ sauce, close the lid and cook for another 10 minutes. 

Prep Time: 15 minutes 
Grill Time: 45 minutes 
Total Time: 1 hour 

Ingredients
For the Meatballs:
½ cup cornmeal
2 thinly sliced green onions (white only, keep greens for garnish!)
1 egg
1 tbsp minced garlic
3 tbsp tamari
¼ tsp red pepper flakes
1lb ground beef
1lb ground chicken

For the Mongolian Sauce:
½ cup water with 1 tsp corn starch mixed in
⅓ cup brown sugar
¼ cup tamari
1 tbsp minced garlic
2 tsp sesame oil
2 tsp grated ginger
1 tbsp oyster sauce
1 tbsp sriracha
2 tsp toasted sesame seeds for garnish

Directions:

SAUCE: Start by making the sauce, so that when the meatballs come off the grill, they can go for a spicy dip dive into this luscious sauce!

Heat the ingredients for the sauce (except the sesame seeds) in a large skillet over medium-high heat. Allow the sauce to simmer and thicken for 5 minutes.

MEATBALLS: In a large bowl, combine the cornmeal, green onions, egg, minced garlic, tamari, and red pepper flakes. Mix together until totally combined. Then, add the ground beef and mix until just combined, you don’t want to overwork the meat or you’ll have tough meatballs. Shape the meatball mixture into balls using 1 tablespoon of the meat mixture per meatball.

(Optional pro tip! Place meatballs into the freezer for 15 minutes so the exterior becomes frozen. It makes it soooo much easier to transfer to the grill!)

Get your grill fired up to 400 degrees F and setup for indirect cooking. Place meatballs onto the grill and close the lid.
Allow the meatballs to continue cooking until they reach an internal temperature of 160 degrees Fahrenheit (approximately 40 minutes). Take the balls right off of the grill and into the sauce so they absorb some of that delicious flavour!

Garnish with sesame seeds and green onion! We suggest serving these with rice or add a toothpick and serve them as appetizers!

Serves 6-8

Ingredients
For the meatloaf mixture:
1 454g package Extra Lean Ground Bison 
1/2 lb bacon, finely chopped 
2 eggs 
1 small onion, finely chopped
1/2 tbsp (7.5ml) Worcestershire sauce 
1/3 cup (80ml) seasoned breadcrumbs 
1 tbsp (15ml) your favourite BBQ rub

For the Mac & Cheese filling:
1 cup (250ml) macaroni
3 tbsp (45ml) butter 
1 heaping cup (250ml) shredded old cheddar cheese 
1 tsp (5ml) garlic powder 
For brushing: 1/2 cup 125ml) BBQ sauce 

Directions:

1. In a large bowl, combine all ingredients for the meatloaf. Mix throughly, until just combined. Boil plenty of salted water. Cook macaroni according to package directions, until just al dente. It will continue to cook in the smoker, so make sure you don’t overcook it! Drain, and add the butter and garlic powder. Toss to melt the butter, and allow to cool. Mix in the cheese. 

1. Place a piece of parchment paper on top of a cutting board, or clean countertop. Spread the meat mixture out to form a large rectangle that is about 1/2 inch thick. Spread the macaroni & cheese evenly on top, leaving a one-inch section at the top bare. Using the parchment paper, carefully roll the meat away from yourself, making sure to keep it tight, and contain the macaroni and cheese - similar to rolling a sushi roll! When you get to the top, use the bare section to seal the meatloaf, and make sure that seam is on the bottom. Press in the mixture on the ends, containing the macaroni and cheese so it won’t ooze out. 
2. Use the parchment to lift and place the meatloaf into a grill pan, making it easier to carry to the smoker. Preheat grill or smoker to 225 degrees F. Smoke for 4 hours, or until an internal temperature reads 165 degrees F. After about 2 hours, brush on some BBQ sauce every now and then for a beautiful glossy exterior. 
3. Remove from the smoker, and allow to rest for a few minutes before slicing. 

. 

Makes 3 individual ramekins 
Prep Time: 15 minutes 
Cook Time: 1 hour, 30 minutes 
Total Time: 1 hour, 45 minutes 

Ingredients
1 tbsp (15ml) olive oil 
226g (8oz) Noble Premium Bison Steak Cubes
1 shallot, minced
2 cloves garlic, minced 
1/3 cup (80ml) red bell pepper, minced
1/2 tsp (2.5ml) smoked paprika
1/2 tsp (2.5ml) cumin
1 red chili, finely minced 
680ml (24 fl oz) crushed tomatoes 
3 eggs 
Salt and pepper to taste 
For garnish, fresh parsley and scallions

Directions:

Heat the oil in a saucepan over medium high heat. Add the bison, and cook for 10-15 minutes, until lightly browned. Add the shallot, garlic, pepper, spices, chili and stir. Cook for an additional 10 minutes. Add the tomatoes, cover and reduce the heat to low. Simmer for 1 hour, stirring occasionally. Divide the sauce evenly among three, oven proof ramekins that have lids. Crack an egg into each ramekin, and add the lid. *Pro Tip: crack the egg into a separate bowl first, and then add it to the ramekin. That way, if a shell fragment happens to fall in, you can easily remove it without getting it lost in the shakshuka! Place in preheated 400 degree oven/grill, and cook the eggs to your desired level of doneness - 2-4 minutes. Garnish with parsley, scallions and crusty bread. 

Serves 4
Prep Time: 20 minutes 
Cook Time: 1 hour, 20 minutes 
Total Time: 1 hour, 40 minutes 

Ingredients
1 tbsp (15ml) avocado oil
1 8oz (226g) package Noble Premium Bison Steak Cubes
3 tbsp (45ml) flour
Salt and pepper to taste 
2 tbsp (30ml) butter 
1 medium sized onion, finely chopped
3 carrots, scrubbed and finely chopped
3 ribs celery, finely chopped
3-4 cloves garlic, finely minced 
1/2 tsp (2.5ml) dried thyme
1/2 tsp (2.5ml) dried rosemary 
1 bay leaf 
1 tbsp (15ml) balsamic vinegar 
1 tbsp (15ml) soy sauce 
2 cups (500ml) low sodium beef stock 
1 328ml can crushed tomatoes 
1/2 cup (125ml) pot barley 
Thinly sliced green onions, for garnish 

Directions:

In a small bowl, toss the bison cubes in the flour, ensuring it’s fully coated. Season to taste with salt and pepper to taste. Preheat large pot over medium high heat. Add the oil. Add the bison, ensuring that you don’t overcrowd the pot. Brown the bison cubes until nicely browned on all sides - about 10 minutes. Use a wooden spoon to scrape the browned bits off the bottom of the pan as you stir. Remove the bison cubes from the pan and add the butter. Add all the vegetables, spices and bay leaf. Cook for 10 minutes, stirring occasionally.  Deglaze with the balsamic vinegar. Add remaining ingredients and stir to combine. Return the bison to the pot, stir, and add the lid. Turn the heat to low, and simmer for 1 hour. Garnish with green onions. 

Serves 4
Prep Time: 20 minutes 
Cook Time: 1 hour, 20 minutes 
Total Time: 1 hour, 40 minutes 

Ingredients
For the rice:
1 cup (250ml) basmati rice
1 litre water
1 bay leaf
2 cloves
2 cardamom pods
1 cinnamon stick
Juice of one lemon
1 tbsp (15ml) salt 

For the fried onions, cashews and raisins:
1 tbsp (15ml) ghee
2 onions, finely sliced
1/4 cup (60ml) cashews
1/4 cup (60ml) golden raisins 

For the saffron milk:
1 pinch saffron threads
2 tbsp (30ml) milk, warmed 

For the bison:
1 bay leaf
2 cloves
2 cardamom pods
1 cinnamon stick
1 tsp (5ml) cumin seeds
1 tbsp (15ml) ghee
1 red onion, finely sliced
4-5 garlic cloves, finely minced
1-inch ginger, finely minced
1 green chili, finely minced 
1/2 tsp (2.5ml) turmeric
1 tsp (5ml) garam masala 
1 tsp (5ml) kashmiri chili powder 
2-3 tomatoes, finely chopped
226g (8oz) Noble Premium Bison Steak Cubes
1/4 cup (60ml) plain Greek yogurt 
1/4 cup (60ml) chopped cilantro
1/4 cup (60ml) chopped mint 
1 cup (250ml) water 
Salt to taste 
More chopped fresh cilantro and mint for layering 

Directions:

1. First, rinse the rise until the water runs clear, and allow it to soak in plain water for 15 minutes. Drain. Add all the spices for the rice into a tea bag. Bring the litre of water to a boil, and add the salt, lemon juice, tea bag and soaked rice. Reduce the heat, and simmer for 5 minutes. Drain, discard tea bag and set aside.
2. Next, heat the ghee for the onion, cashews and raisins over medium high heat in a frying pan. Add the onions, and cook until brown - about 5 minutes. Add the cashews and raisins and cook for another 1-2 minutes. Set aside. 
3. Combine the milk and saffron, and allow to steep for 10 minutes. Set aside.
4. Now we’ll start the bison mixture. Place the bay leaf, cloves, cardamom pods, cinnamon stick and cumin seeds in a dry, dutch oven (that has a lid). Toast the spices over medium high heat for a minute, until fragrant. Allow to cool slightly before using a spice grinder to grind them into a fine powder. 
5. Melt the ghee in the same Dutch oven over medium hight heat. Add the red onion and cook for 2-3 minutes, until browned. Add the ginger, garlic, green chili, and all spices. Cook for 1 minute, and then add the tomatoes and cook for another 2-3 minutes. 
6. Add the bison, yogurt, cilantro and mint, water and season to taste with salt. Cover with the lid, reduce to low heat, and allow the bison to cook for 60 minutes, stirring occasionally, until tender. 
7. After 60 minutes, remove the lid, and layer the rice with the onion, cashew and raisin mixture, along with the saffron milk and fresh cilantro and mint. Cover with the lid.
8. Preheat oven (or BBQ) to 350 degrees Fahrenheit. Bake (otherwise known as ‘dum’) the Biriyani for an additional 15 minutes. 

Makes 34-36 mini egg rolls 
Prep Time: 1 hour, 15 minutes 
Cook Time: 10 minutes 
Total Time: 1 hour, 25 minutes 

Ingredients
1 226g (8oz) Inside Round Noble Premium Bison Steak
1 tbsp (15ml) soy sauce
1 tbsp (15ml) rice vinegar 
1 tbsp (15ml) Hoisin sauce
1 tsp (5ml) sriracha 
1 tsp (5ml) sesame oil 
1 tsp (5ml) grated ginger
Juice of half a lime
1 clove garlic, minced 
2 cups (500ml) savoy cabbage, finely chopped
2 carrot, finely chopped
3 green onions, sliced 
1 400g package of wonton wrappers 
2 tbsp vegetable oil

Directions:

Finely chop the bison steak into very small pieces. In a bowl, combine the soy sauce, rice vinegar, hoisin sauce, sriracha, sesame oil, grated ginger and lime juice. Add the bison, and toss to coat. Cover, and refrigerate for at least an hour (if you have time, overnight would be ideal!). Heat a sauce pan over medium high heat. Add the bison mixture and cook until the liquid is evaporated, about 10 minutes. Add remaining ingredients, and cook an additional 5 minutes. Allow the mixture to cool slightly before filling. Take a wonton wrapper and put it on a cutting board with a point facing you (from your view, it should look like a diamond shape, not a square). Dip your finger in the oil, and run it all along the edges of the wonton wrapper. Place a teaspoon of the filling in the centre. Fold each side in, like a burrito. Then fold the bottom up to the top, ensuring you’re folding as tightly as possible. Set your air fryer to air crisp, and air crisp for 10 minutes, flipping halfway. Serve with your favourite

Makes 24 pops
Prep Time: 10 minutes 
Grill Time: 23 minutes
Total Time: 33 minutes 

Ingredients
1 pizza dough, cut into 24 pieces 
1lb peameal bacon, cut into 4 pieces (24 pieces total)
2 tbsp BBQ rub
24 1/2 inch pieces of cheddar cheese 
24 dill pickle slices  
1 egg, whisked with 2 tbsp water
Everything bagel seasoning 

Directions:

Preheat grill to 375 degrees Fahrenheit. Line a cookie sheet with parchment paper, and place peameal bacon on it. Sprinkle with BBQ rub. Grill over indirect heat for 10-12 minutes, until fully cooked. Allow to cool. Take one of the pieces of dough, and stretch it out as if you were making a tiny pizza. Stack a piece of peameal with a pickle, and a piece of cheese. Fold the edges over, pressing them together on top to seal the pop. Place face down on parchment lined cookie sheet. Continue with all of the pops. Brush them with egg wash, and sprinkle with everything bagel seasoning. Grill over indirect heat (still at 375 degrees F) for 20 minutes. Flip, and continue cooking for another 3 minutes. Spear each pop with a decorate skewer. Serve with your favourite dip (i.e. ranch, Cesar, etc). 

Makes 10 ribs and 2 cups of sauce 
Prep Time: 25 minutes 
Grill Time: 8 minutes 
Total Time: 28 minutes 

Ingredients
2lb Korean short ribs 
BBQ rub

For the  Raspberry Pepsi BBQ sauce:
2 tbsp butter
1 onion, chopped
1/2 cup frozen raspberries
1 tbsp Worcestershire sauce
1/4 cup apple cider vinegar 
1 cup ketchup 

Directions:

Sprinkle BBQ rub (as liberally as you’d like!) on both sides of the ribs. To make the sauce, melt the butter in a saucepan over medium high heat. When the butter is browned, add the onion and stir. Then add remaining ingredients and allow to simmer for 20 minutes, stirring often. Allow the sauce to cool a bit before blending until smooth. Add wood chips to Ninja, and set it to the GRILL function. Press the Woodfire Flavour button. Add 20 minutes on the clock (just to give yourself extra time). When it says add food, grill the ribs for 4 minutes per side. Before flipping, brush on BBQ sauce. 

Makes 15 quiche 
Prep Time: 15 minutes 
Grill Time: 25-30 minutes 
Total Time: 35-40 minutes 

Ingredients
15 mini tart shells 
1 cup pulled pork 
1 red bell pepper, finely diced
1 jalapeño pepper, finely diced 
2 green onions, finely diced
6 eggs 
2/3 cup heavy cream
2 tsp BBQ rub 
1/2 cup cheddar cheese, grated 

Directions:

Divide the pulled pork, peppers, and onions among the mini tart shells. In a pitcher, whisk the eggs with the cream and BBQ rub. Gently pour into the tart shells, being careful not to overflow them. Top with cheddar cheese. Grill in a 375 degree preheated grill, over indirect heat.

Serves 4-6
Prep Time: 15 minutes 
Cook Time:  approximately 1 hour 
Total Time: approximately 1 hour, 15 minutes 

Ingredients
For the meatballs:
1/2 lb ground pork
1/2 lb ground beef 
1 egg
1/4 cup Parmesan cheese 
1/4 cup breadcrumbs 
1 tsp oregano 
1 tbsp BBQ rub
2-3 cloves garlic, finely minced 

For the soup:
2 tbsp olive oil
1 carrot, chopped
1 yellow onion, chopped
1 stalk celery, chopped
2-3 cloves garlic
900ml vegetable stock 
2 bay leaves 
250g frozen spinach 
1/2 cup acini di Pepe pasta 
Salt and pepper to taste 
1/2 cup parsley, finely chopped
More Parmesan, for serving 

Directions:

In a bowl, combine all the ingredients for the meatballs. Form into teeny tiny meatballs, the size of a Lima bean. Place the meatballs on a parchment-lined grill pan or baking sheet. Grill in a 375 degree Fahrenheit degree grill (or oven) for 20 minutes, until nicely browned. Meanwhile, add the oil, onion, celery, carrot and garlic to a pot, and cook for 10 minutes. Add the meatballs, bay leaves, and stock and cook for 40 minutes. Then add the spinach and pasta, and continue to cook for 5 additional minutes. Season with salt and pepper. Garnish with parsley and additional cheese. 

Makes 1 4.5-inch terrine 
Prep Time: 15 minutes 
Grill (or bake) Time: 60 minutes 
Total time: 1 hour 15 minutes (plus 3-4 hours cooling time)

Ingredients
1 226g (8oz) package Lean Ground Noble Premium Bison 
100g prosciutto
1/4 cup (60ml) roasted and salted pistachios 
3-4 slices bacon, finely chopped 
1/8 tsp (0.5ml) smoked paprika 
1/2 tsp (2.5ml) salt 
1/2 tsp (2.5ml) dried thyme leaves 
1/2 tbsp (7.5ml) fresh rosemary, chopped 
1 clove garlic, finely minced 
Black pepper to taste 

Directions:

Wrap the outside of a 4.5 inch pan with aluminum foil. Layer the slices of prosciutto inside the pan, overlapping one another, and extending beyond the pan. Allow the prosciutto to hang down the sides of the pan (it will be used to cover the meat mixture). In a bowl, combine remaining ingredients, and mix well.  Place a small amount of the mixture into the pan, pressing down to ensure there are no air pockets. Continue to add the mixture, while pressing down, until you reach the top of the pan, and all of the meat mixture is inside. Cover the mixture with the overhanging prosciutto. Press firmly. Cover the top with aluminum foil, ensuring there’s a tight seal around the pan. Place the pan in a baking pan, and fill the pan with water until it reaches halfway up the springform pan. Preheat grill (or oven) to 360 degrees Fahrenheit. Allow the terrine to cook for 60 minutes. Remove from the grill (or oven), and allow to rest for 30 minutes, before removing the foil. Carefully remove the terrine from the springform pan, and allow to cool to room temperature on a cooling rack. Once the terrine has cooled to room temperature, cover and continue to chill in the fridge for 3-4 hours. Cut into wedges and serve on a charcuterie board along with pickles, mustard, and spicy onions 

Serves 4
Prep Time: 10 minutes 
Smoke Time: 3 hours 
Total Time: 3 hours, 10 minutes 

Ingredients
2 226g (8oz) packages Noble Premium Bison Steak Cubes
3 tbsp (45ml) BBQ rub 
4 tbsp (75ml) butter
1/2 cup (125ml) BBQ sauce 
1/2 cup (125ml) apple cider 
3 tbsp (45ml) honey 

Directions:

Place bison cubes in a grill pan, and add the BBQ rub. Toss to coat. Smoke at 250 degrees for 1 hour. Remove from the smoker, add remaining ingredients, cover with aluminum foil and smoke for another 2 hours, until succulent and tender. 

Makes 6 servings 
Prep Time: 15 minutes 
Grill Time: 1 hour 
Total Time: 1 hour, 15 minutes 

Ingredients
2 tbsp butter
3 cups pulled pork 
2 carrots, chopped
2 ribs celery, chopped
2 onions, chopped
1 red potato, chopped
2 cups butternut squash, cut into cubes 
1 can corn
1 cup frozen green beans 
2 sweet bell peppers
1 tsp oregano
2 tbsp BBQ rub 
2 bay leaves 
1 tsp cumin 
1 tsp chipotle chili powder 
Water to cover 

Directions:

Melt butter in a large Dutch oven, and add pork and onions. Cook for 10 minutes. Add remaining ingredients, and add enough water to cover. Place the lid on, and grill over direct, high heat for 1 hour, stirring occasionally. Serve with cilantro (optional). 

Makes 24 rangouls 
Prep Time: 10 minutes 
Grill Time: 15 minutes 
Total Time: 25 minutes 

Ingredients
1 8oz package cream cheese 
120g chunk crab meat
1/4 cup sour cream
A few dashes hot sauce
2 tbsp lemon juice
1 tsp Worcestershire
Your favourite BBQ rub, to taste 
2 green onions, finely chopped 
1/2 cup black olives (for eyes)
200g wonton wrappers 

Directions:

Combine all ingredients, except for the wrappers and the black olives, in a bowl and mix well. Place wonton wrappers in each space of a mini muffin tin. Spoon filling into each wonton. Top with two black olives for eyes. Set grill to the ROAST function. Place in grill and allow to cook for 15 minutes, removing from the muffin tray halfway through, in order to crisp up the bottom. 

Makes 4 wellingtons 
Prep time: 20 minutes 
Grill time: 45 minutes to 1 hour 
Total time: 65-80 minutes 

Ingredients
For the bison patties:
2 x 226g package lean ground Noble Premium Bison 
1 egg
1 tsp (5ml) Dijon mustard
1 tsp (5ml) prepared horseradish 
1/4 cup (60ml) seasoned bread crumbs 
1 tsp (5ml) onion powder
1 tsp (5ml) garlic powder
2 tsp (10ml) dried parsley 
1 tsp (5ml) Worcestershire sauce 
Salt and pepper to taste 

For the duxelles:
226g cremini mushrooms, sliced
1 small onion, chopped
4-6 cloves garlic, chopped
1 tsp (5ml) dried thyme
2 tbsp (30ml) butter
2 tbsp (30ml) Canadian Whiskey 
Salt and pepper to taste 

450g (2 sheets) frozen puff pastry 
1 egg, whisked with 1 tbsp water 

Directions:

Combine all ingredients for the bison patties and set aside. For the duxelles, add mushrooms, garlic and onion to a food processor, and process until finely minced. Melt butter in a pan over medium high heat, and add the mushroom mixture. Add the thyme, and season with salt and pepper. Allow the mixture to cook for 5-6 minutes, until most of the moisture is evaporated, and the bottom of the pan is starting to brown. Add the whiskey, and allow to cook for another minute. Remove from heat, and allow to cool completely. Roll out puff pastry sheets, and cut each into four equal squares (you will have eight squares total). Divide the bison into four equal patties, and form into a slight cylinder shape. Place one patty on four of the squares of puff pastry. Divide the duxelles into four portions. Spoon evenly over each bison patty, and use your fingers to mould the mushroom mixture around the bison, creating a thin, even layer on top. Brush egg wash around each patty. Top with remaining squares of puff pastry, and use a decorative design to tightly seal the pastry. Cut a small slit in the top for steam to escape. 
Preheat grill (or oven) to 350 degrees Fahrenheit. Place Wellingtons on a parchment-lined baking tray, and grill over indirect heat (or in an oven) for 45 minutes to 1 hour, until golden browned. 

Makes 4-6 subs 

Ingredients
4-6 sub buns 
2 cups marinara sauce 
1/2 lb Halenda’s ground beef 
1/2 lb Halenda’s ground pork
1 egg
1 tsp dried oregano
3/4-1 cup seasoned panko breadcrumbs
1 medium onion, finely diced 
4-6 cloves garlic, finely minced 
2 tbsp dried parsley
2 tbsp BBQ rub 
2 cups mozzarella cheese, grated 
1/2 cup Parmesan cheese, grated 
1/2 cup butter, softened 
Fresh parsley, for garnish

Directions:

In a large bowl, mix together beef, pork, onion, garlic and spices. Form into meatballs, large or small, depending on your preference. Preheat griddle to medium high heat. Griddle meatballs, turning to brown on all sides, for about 20 minutes, or until lightly darkened on each side. Add the cheese, and allow to melt. Remove from griddle. Melt butter on griddle, and add the buns, open side facing down. Griddle until nicely browned, about 2-3 minutes. Spoon some of the sauce on each sub bun. Top with the cheesy meatballs. If desired, top with more sauce. Garnish with chopped parsley. 

Makes one neck roast (serves 4-6)

Prep Time: 10 minutes 
Smoke Time: 3-4 hours 
Total Time: 3-4 hours 10 minutes 

Ingredients
1 venison neck roast (large or small!)
Yellow mustard  BBQ rub (preferably one for beef or large game

Directions:

Coat the neck roast in yellow mustard. Sprinkle enough BBQ rub to cover liberally, ensuring you get in all the nooks and crannies! Set your WoodFire to smoke, and make sure the hopper is filled with pellets. Add the neck roast, and smoke until it easily pulls apart, between 3.5-4 hours depending on the size. 

Makes 4-6 servings
Prep Time: 25 minutes 
Grill Time: 1 hour 
Total Time: 1 hour, 25 minutes 

Ingredients
2 tbsp (15ml) olive oil 
2 x 226g package Lead Ground Noble Premium Bison 
1 large onion, finely chopped
1 green bell pepper, finely chopped
1 red onion, finely chopped 
4-6 cloves garlic, finely minced 
1 jalapeño, finely minced (optional)
1 tsp (5ml) cumin
1 tsp (5ml) smoked paprika 
1 tsp (5ml) chili powder 
2 tsp (10ml) BBQ rub
2 bay leaves 
1 bottle of your favourite beer 
1 540 ml (9 oz) can of black beans, drained and rinsed 
1 796 ml (28oz can of crushed tomatoes 
2 tbsp (15ml) tomato paste 
1/2 cup (125ml) frozen corn
1/4 cup (60ml) BBQ sauce 
2 tsp (5ml) Worcestershire sauce 
Salt & pepper to taste 

Directions:

Heat a dutch oven over medium high heat. Add olive oil, and bison, and cook until browned - about 10 minutes. Add onion, peppers, garlic, and spices. Allow to cook for an additional 10 minutes. Add the beer, and cook for another 5 minutes. Then add remaining ingredients, cover and grill in a preheated 375-400 degree grill (or oven) for 45 minutes to one hour. Remove lid and reduce to desired consistency. Remove bay leaves, and serve. Optional toppings: sour cream, cilantro, shredded cheddar cheese. 

Makes 1 pizza
Prep Time: 10 minutes 
Grill Time: 25-30 minutes 
Total Time: 35-40 minutes 

Ingredients
1 frozen pizza dough, thawed 
1/4 cup ranch
3 cups mild cheddar cheese 
3 cups Halenda’s peameal bacon, cooked and cubed 
1 cup iceberg lettuce, finely sliced 
1 large tomato, finely chopped
1 small red onion, finely chopped 
Salt and pepper to taste 

Directions:

Line a baking sheet with foil and parchment paper. Lightly oil with olive oil. Spread dough out to cover the tray. Top with the ranch, and use the back of a spoon to spread it out across the dough. Top with 2 cups of cheese, and then the peameal bacon. Top with remaining cup of cheese. This will act as a ‘glue’ to hold the bacon from falling off! Preheat grill to 350 degrees. Grill the pizza over indirect heat for 25-30 minutes, until nicely golden browned. Allow to cool slightly before topping with lettuce, tomato and onion. Salt and pepper to taste. 

Serves 2

Prep Time: 10 minutes 
Grill Time: 11-13 minutes 
Total Time: 21-23 minutes 

Ingredients
2 crusty buns 
1 226g (8oz) lean ground Noble Premium Bison
1 tbsp (15ml) vegetable oil 
3-4 cloves garlic, minced 
1 tsp (5ml) sriracha
1 tsp (5ml) tamari
1 tsp (5ml) lemongrass paste
1/4 tsp (1ml) fish sauce 
1 tsp (5ml) honey
1 tsp (5ml) rice vinegar
1/4 tsp (1ml) Chinese 5-spice powder

For serving:
Pickled carrot, daikon radish (or substitute regular radish) and red onion
cilantro
Red Thai chilies, optional
spicy mayo

Directions:

Heat a cast iron skillet in a grill set to medium high heat - approximately 400-450 degrees. Add the oil, and the bison. Use a wooden spoon to break apart the bison. Cook for 10 minutes, with the lid down. Stir occasionally. Add the remaining ingredients, and cook for another 2-3 minutes. Remove from heat. Slice buns and add mayo to each side. Divide the bison evenly among two buns. Top with pickled vegetables, cilantro and red chiles, if desired. 

Makes 24

Prep Time: 10 minutes 
Grill Time: 30 minutes 
Total Time: 40 minutes 

Ingredients
450g package frozen puff pastry, thawed 
300g chopped frozen spinach
3 tbsp olive oil 
250g Halenda’s Kolbassa, finely chopped
1 large onion, finely chopped
4-5 cloves garlic, finely minced 
Zest and juice of one lemon 
1 tsp dried oregano
2 eggs
200g feta cheese, crumbled 
Salt and pepper to taste 

Directions:

Heat a cast iron skillet on the grill over medium high heat. Add olive oil, onions and kobassa, and cook for 8-10 minutes. Add the garlic and oregano and cook for another 1-2 minutes. Remove from heat and add the lemon zest and juice. Allow the filling to cool completely before adding the feta cheese and eggs. Season to taste. Spread filling evenly on the puff pastry. Roll into a log, and use a sharp knife to slice into 24 pinwheels. Preheat grill to 375 degrees. Place pinwheels on a parchment lined baking tray, and grill over indirect heat for 25-30 minutes, until nicely browned. 

Serves 2
Prep Time: 15 minutes 
Griddle Time: 10 minutes 
Total Time: 25 minutes 

Ingredients
2 x 226g (8oz) inside round Noble Premium Bison steaks
2 eggs, beaten
2 tbsp milk
1 cup all purpose flour 
1 tsp salt
1 tsp garlic powder
1/2 tsp cayenne pepper
1 tsp onion powder 
Black pepper to taste 

For the gravy:
1/4 cup unsalted butter
1 large onion, chopped 
1/4 cup flour 
2 cups milk
Black pepper to taste
1/4 tsp garlic powder 
Chives, for garnish 

Directions:

In a small saucepan, melt butter over medium high heat. Add onions and cook for about 5 minutes, until the onions are starting to get browned on the edges. Add the flour, and cook for another minute. Add remaining ingredients. Turn heat to low, and continue cooking for another 3-4 minutes. 
In a shallow bowl, combine the egg with the milk. Season to taste. In a separate shallow bowl, combine the flour with spices. Using a meat mallet, pound the steaks to 1/4 inch thickness. Pro Tip: if you don’t have a meat mallet, drape plastic wrap over the steaks and use a rolling pin! 
Start with dipping the steaks in the flour. Then the egg wash, then the flour again. Preheat griddle to medium high heat. Grease the griddle with a small amount of butter and oil. Fry the steaks on the griddle for 3-5 minutes per side, until nicely browned. Serve immediately, with the gravy on top. Garnish the finely chopped chives. 

Makes 1 baguette
Prep time: 10 minutes 
Grill Time: 13-15 minutes
Total Time: 23-25 minutes 

Ingredients
2 tbsp olive oil
2 sweet bell peppers, sliced 
1 large yellow onions, sliced 
BBQ rub to taste 
1 large baguette 
4-5 sausages
4 slices of havarti cheese 

Directions:

In a frying pan over medium high heat, sauté onions and peppers until fully cooked and lightly browned. Season with BBQ rub to taste. Remove from heat and set aside. Remove sausages from their casings, and set aside. 
Slice the top of the baguette. Hollow out the bottom half, trying to remove as much of the bread as possible. Put the peppers and onions in the bottom of the bread, followed by the cheese. Take a sausage and flatten it out as much as possible. Smear it across the top of the baguette, and try to smear it into the sides of the bread as much as possible. This will ensure that everything holds together on the grill. Preheat grill to high heat - 475-450 degrees. Once the grill is preheated, flip the baguette onto the grill in one swift motion, so the sausage is facing down on the grill grates. Allow to cook for until the sausage is nicely browned, and it pulls away from the grill - about 7-8 minutes. Flip, and transfer the baguette to indirect heat. With the lid down, allow the baguette to continue crisping up for 5 more minutes. Remove from grill. Allow to cool slightly before cutting into thick slices. 

Prep time: 20 minutes 
Smoke time: 3.5 hours
Total time: Approximately 2 hours 

Ingredients
4 racks DuBreton Organic Pork Ribs
1/2 cup (125ml) mustard 
BBQ rub, enough to generously coat each rack
3/4 cup (190ml) butter, cut into small cubes 
1/2 cup (125ml) grape juice, for spritzing

Blueberry BBQ Sauce:
1 cup (250ml) frozen blueberries, thawed
3/4 (190ml) cup ketchup
1/2 cup (125ml) apple cider vinegar
2 tbsp (30ml) Worcestershire sauce 
1 tbsp (15ml) maple syrup 
1 tsp (5ml) onion powder
1 tsp (5ml) garlic powder
1 tsp (5ml) chipotle chili powder 
Cracked black pepper to taste 

Directions:

First, combine all ingredients for the BBQ sauce in a small saucepan.
Simmer on low for 15 minutes. Allow to cool slightly before blending into a smooth, rich sauce. Set aside. 
Use a paper towel to remove the thin membrane from the underside of each rack of ribs. Generously coat all racks in the mustard. Sprinkle on BBQ rub, ensuring the racks and well coated on the top and underside.
Preheat grill or smoker to 300 degrees Fahrenheit. Choose a fruit wood (or pellets) like apple or peach for smoking the ribs. Smoke ribs over indirect heat for 1.5 hours. Spritz each rack with grape juice. Remove each rack from the grill, and place each one on their own piece of butcher paper. Top with a few cubes of butter. Spritz again, and wrap them up. Place each wrapped rack back on the smoker, with the folded side underneath, for another 1.5 hours. Remove all racks from the butcher paper and return them to the grill. Brush on some of the blueberry BBQ sauce, and continue smoking for another 15 minutes. Brush some more on, and smoke again for an additional 15 minutes. Finally, pull them off and rest the racks for 10 minutes before serving. 

Makes two crunch wraps 

Prep Time: 15 minutes 
Griddle Time: 4-6 minutes 
Total Time: 19-21 minutes 

Ingredients
226g (89oz) lean ground Noble Premium Bison
1 small red onion, finely chopped 
1 tbsp (15ml) olive oil
1 tsp (5ml) chili powder
1 tsp (5ml) garlic powder 
1/2 tsp (2.5ml) cumin
1/2 tsp (2.5ml) chipotle chili powder 

4 burrito-sized tortillas 
1 small tomato, finely chopped 
1 cup (250ml) corn chips 
1/3 cup (80ml) salsa con queso
1/2 cup (125ml) shredder cheddar cheese 
1/2 cup (125ml) shredded iceberg lettuce 

Directions:

Heat a small frying pan over medium high heat. Warm the oil, and add the onion, bison and spices. Cook for 8-10 minutes, until all moisture is evaporated and the bison is lightly browned.
Take 2 of the tortillas, and place a small bowl in the centres. Use the bowl to trace around and cut the tortilla into two small tortillas (reserve the scraps to make cinnamon sugar tortilla chips!). Place the remaining two tortillas on a cutting board, and divide the bison in the centre of each one. Top with the queso, followed by the corn chips, then the sour cream, lettuce, tomatoes, and finally the cheese. Top with the small tortilla cut-out. Tightly fold the edges around the centre, creating pleats. Preheat griddle to high heat and oil lightly. Place the wraps seam side down and griddle for 2-3 minutes per side, until golden brown. 

Serves 2

Prep Time: 15 minutes 
Grill Time: 20-30 minutes 
Total Time: 35-45 minutes 

Ingredients
For the Caesar dressing: 
½ cup (125ml) mayonnaise 
2-3 anchovy fillets
2 cloves garlic 
1 tbsp (15ml) Dijon mustard
1 tbsp (15ml) lemon juice 
1 tbsp (15ml) capers
1 tsp (5ml) Worcestershire sauce 
¼ cup (60ml) Parmesan cheese 
Pepper to taste 

1 8oz (226g) Noble Premium Bison Steak (Ribeye, Striploin or Top Sirloin)
1 head of romaine lettuce, with the bottom cut off, washed and dried 
¼ cup (60ml) Parmesan cheese, shredded 
¼ of a baguette, thinly sliced and grilled 
1 small shallot, finely sliced 
Lemon wedges and capers, for garnish 

Directions:

Combine all ingredients for the dressing into a blender. Blend until smooth. Set aside.

Set up your grill for indirect cooking – with a hot side, and a cool side. Adjust your dampers so that the temperature of your grill is hovering just above 200 degrees Fahrenheit. Pat the steak with a paper towel to absorb moisture. Season on both sides with salt and pepper. Place the steak on the cool side of the grill, and shut the lid. Use a meat thermometer to check the internal temperature of the steak. If you like your steak medium rare, pull it off at rare (120 degrees Fahrenheit) as it will continue to climb in temperature when you sear it. Once it reaches your desired internal temperature, throw it directly on the coals for a few seconds per side, until you get a nice, crusty brown exterior. Allow to rest before slicing.
To assemble the salad, place romaine leaves on a wooden board, and top with remaining ingredients, finishing with the sliced steak. Drizzle some of the dressing on top. 

Makes: 4 slices

Prep Time: 10 minutes 
Griddle Time: 20 minutes 
Total Time: 30 minutes 

Ingredients
Half a French loaf, cut into 4 thick slices 
Butter (for spreading on the griddle)
1 onion, finely sliced 
1 large chicken breast, cut into small cubes
1/2 lb bacon, chopped
2 cups cheddar cheese 
BBQ rub

For the BBQ Ranch:
1 cup mayo
1/2 cup sour cream
1/2 cup buttermilk
1 packet Hidden Valley Ranch Seasoning 
1/2 cup BBQ Sauce 

Directions:

Preheat griddle to medium high heat on all burners. Start with cooking the bacon until lightly golden, then add the chicken and onions. Sprinkle with BBQ rub. Griddle until golden browned - about 10-15 minutes. Using a cold block of butter, smear the block across the surface of the left side of the bacon and chicken mixture. Add the slices of bread, and griddle until lightly browned, about  5 minutes per side. Turn off burners under bread, and bacon and chicken mixture. Add the cheese to the griddle on the bare right side, in 4 separate piles. Divide the chicken and bacon mixture over top each pile of cheese, followed by a slice of the bread. When the cheese is dark on the edges, push the bread down and flip it over onto a plate. As the cheese cools, it’ll harden slightly and become incredibly crunchy, and delicious! Combine all ingredients for the BBQ ranch, and serve on the side for dipping! 

Makes: 2 cups of garlic confit + flavoured oil

Prep Time: 2 minutes 
Grill Time: 45mins - 1 hour 
Total Time: 47mins - 1 hour and 2 minutes 

Ingredients
3 cups peeled whole garlic cloves
Olive oil to cover the cloves
Fresh rosemary
Dried chiles (if you like it spicy!)

Directions:

Place garlic in a grill pan. Pour enough oil over top to cover the cloves. Add a few sprigs of fresh parsley, and a bit of red chiles (or a lot, depending on how spicy you like things!). Place pan in a 300-325 degree grill for 45 minutes to 1 hour. Allow to cool before removing the cloves from the oil. Store in the fridge for up to a week. Pour cooled oil in a sterilized jar or glass bottle. This oil makes life changing potato wedges!!!! 

Makes 1 focaccia 
Prep Time: 10 minutes 
Grill Time: 40-50 minutes 
Total Time: 50-60 minutes 

Ingredients:
1 store bought pizza dough 
1 226g (8 oz) package Noble Premium Bison Cubes 
1/4 cup olive oil (60ml)
9-10 cloves garlic, minced 
1 small onion, finely chopped 
2 cups fresh Swiss chard, finely chopped (500ml)
2 tbsp balsamic vinegar (30ml)
Salt and pepper to taste
1 tsp red chiles (5ml)
1 cup mozzarella cheese (250ml)
Chopped chives, for garnish 

Directions:

In a medium sized bowl, pour balsamic vinegar over bison, along with red chiles. Season with salt and pepper to taste. Allow to marinade for at least an hour. In a pan over medium high, heat olive oil. Add onions, garlic, and Swiss chard. Cook until fragrant - about 5-7 minutes. Add bison cubes, and continue cooking for another 5-7 minutes. Lightly oil a cast iron skillet with olive oil. Spread pizza dough out in cast iron skillet. Allow to rest for 15 minutes. Re-stretch the dough, making sure to press your finger tips into the dough to create indentations all across the surface of the dough. Top with cheese. Top with bison swiss chard mixture. Preheat grill to 450 degrees. Place skillet over indirect heat, and close the lid. Allow the pizza to grill for 40-45 minutes until nicely browned. Allow to cool, and top with chives. 

Makes 10-12 pattypan squash 
Prep Time: 10 minutes 
Grill Time: 30-35 minutes 
Total Time: 40-45 minutes 

Ingredients:
10-12 small pattypan squash 
1 226g (8oz) package of lean ground Noble Premium Bison 
1 egg 
1/4 cup (60ml) seasoned breadcrumbs 
1/2 tsp (2.5ml) onion powder
1/4 tsp (1ml) dried oregano
1/2 tsp (2.5ml) paprika 
2 tbsp (30ml) fresh basil, finely chopped 
2-3 cloves garlic, minced 
2 tbsp (30ml) grated Parmesan cheese 
Salt and pepper to taste 

Finely chopped parsley, for garnish 
Marinara sauce, for serving

Directions:

Using a melon baller, hollow out the inside of each squash. Set aside. 
In a medium sized bowl, combine all remaining ingredients. Form a small meatball, and place inside each squash. Preheat grill to 400 degrees. Over indirect heat, grill squash for 30-35 minutes, until the bison is nicely browned. To serve, place a small amount of marinara sauce on the bottom of the plate. Top with squash. Garnish with parsley. 

Serves 3-4 

Ingredients:
3-4 tbsp butter or olive oil
1 lb chipped ham
BBQ sauce:
1 cup ketchup 
1/4 cup relish 
2 tsp apple cider vinegar 
2 tsp Worcestershire sauce
2 tsp maple syrup
1/2 tsp onion powder 
1/2 tsp paprika 
1 tsp BBQ Rub (we used Uncle Steve’s Gator Shake)
1 815g package frozen cheddar bacon pierogi (or fresh if you can find them!)
3-4 large onions, finely sliced
2 cups cheddar cheese, grated 
Green onions, for garnish 

Directions:

In a small saucepan, combine all ingredients for the BBQ sauce. Allow to simmer for 10 minutes. 
Preheat all burners of griddle to medium high heat. Melt butter (or olive oil) and brush across the surface of the griddle. Place onions, pierogi and ham in three separate areas of the griddle. This allows you to control each item, as they all will have different cook times. Sprinkle some BBQ rub on the pierogi, and onions. Using tongs, break up the ham as much as possible. Griddle until lightly browned - about 10 minutes. Add sauce. Turn burners below ham off while the pierogi continue to cook. Stir onions occasionally until golden browned. Cook pierogi until lightly browned on each side - about 6-7 minutes per side. Add cheese. To serve - place some of the pierogi in a bowl. Top with some of the onions, and the ham. Garnish with green onions. 

Makes 4 sandwiches 

Prep Time: 10 minutes 
Griddle time: 25-30 minutes 
Total Time: 35-40 minutes 

Ingredients:
8 slices of brioche bread
3 onions, sliced
4 thick slices of peameal bacon, cubed
BBQ rub to taste 
1 tbsp balsamic vinegar 
5 tbsp butter
4 slices pepper jack cheese 
2 eggs
1/2 cup 18% cream
1 tsp BBQ rub 
Green onions, for garnish 

Directions:

Preheat griddle to medium heat. Melt a tbsp or two of butter across the surface of the griddle. Cook onions for 5-10 minutes, stirring constantly before adding the peameal. Continue cooking (and stirring) for another 10 minutes. Add BBQ rub and balsamic vinegar. Remove from griddle, and allow to cool slightly. Butter all insides of the bread (this will help to keep the sandwich together when it’s being dipped in the custard mixture! Place a slice of cheese on half the slices of bread. Divide the onion/bacon mixture on top of the cheese for all sandwiches. Seal with other side of the bread. In a shallow pan, whisk the eggs with the cream and the BBQ rub. Quickly dip each sandwich, and place on the griddle. Griddle until lightly browned - approximately 3-4 minutes per side. Garnish with green onions, and serve with Canadian maple syrup. 

Serves 2-3
Prep Time: 10 minutes 
Griddle Time: 15-17 minutes 
Total Time: 25-27 minutes 

Ingredients:
226g 8oz Noble Premium Bison Steak Cubes
227g cremini mushrooms, chopped 
1/2 a small onion, finely sliced 
2 tbsp (30ml) vegetable oil 

For the Korean BBQ marinade:
1/2 an Asian pear, cored, and chopped
1/2 a small onion
3-4 cloves garlic
1/2 cup (125ml) soy sauce (low sodium, if preferred) 
1 tbsp (15ml) rice vinegar
1 inch fresh ginger, peeled 
2 tsp (10ml) sesame oil
2 tsp (10ml) sriracha 
2 tbsp (30ml) honey
1 tbsp (5ml) balsamic vinegar 

1 tbsp sesame seeds, for serving 
2 cups cooked rice, for serving 
Green onion for garnish 

Directions:

To make the marinade, combine all ingredients into a blender. Blend until smooth. Pour over onion and bison. Cover and refrigerate at least one hour, but preferably overnight. 

Preheat griddle to medium high heat. Spread oil on top of griddle. Cook mushrooms until golden browned - about 5 minutes. Using a slotted spoon, remove bison and onions from the marinade, and onto the griddle with the mushrooms. Stirring consistently, griddle for 10-15 minutes until golden brown. Add the marinade to the griddle, little by little until most of the liquid is evaporated - another 5-7 minutes. Serve over rice, garnish with green onions and sesame seeds. 

Makes 4 mini burgers
Prep Time: 10 minutes
Grill Time: 4-6 minutes
Total Time: 14-16 minutes

Ingredients

For the burgers:
226g (8oz) lean ground Noble Premium Bison 
1 green onion, finely minced
1 tsp (5ml) fresh ginger, grated 
1 tsp (5ml) toasted sesame oil
1 tsp (5ml) gochugaru paste 
1 clove garlic, minced 
1/4 cup (60ml) seasoned panko bread crumbs 
1 tsp (5ml) tamari 
1 egg 

For the slaw:
1 mini sweet red pepper, thinly sliced
1 mini sweet yellow pepper, thinly sliced
1 mini sweet orange pepper, thinly sliced 
1/4 cup (60ml) thinly sliced cucumber
Half a small red onion, thinly sliced
1/4 cup (60ml) fresh cilantro, chopped
Juice of one lime
1 tsp (5ml) honey
1 tsp (5ml) toasted sesame oil 
Salt and pepper to taste 

For the mayo:
2 tbsp (30ml) kimchi, finely chopped
1/4 cup (60ml) mayo 
Sesame seed mini slider buns, for serving 

Directions:

Combine ingredients for the coleslaw in a large bowl. Cover and refrigerate until ready to assemble burgers. In a medium-sized bowl, add all ingredients for the burgers, lightly mixing until just combined. Form into four small patties. Pro Tip: Place on a parchment-lined cookie sheet in the freezer for 10 minutes while the grill preheats to be able to transfer them onto the grill easier! Preheat grill to high heat (between 450-475 degrees Fahrenheit). Ensure the grill preheats for at least 10 minutes so the burgers don’t stick. Grill over direct heat for 2-3 minutes per side. While the burgers are resting (for a couple minutes), combine the kimchi and mayo. To assemble, toast buns and spread some of the mayo on both sides. Add one of the patties and as much of the coleslaw as you can fit on top! Finish with the top of the bun, and you’ve got the perfect summertime hand-held treat 

Makes 4 large skewers 
Prep Time: 10 minutes 
Grill Time: 3-4 minutes 
Total time: 13-14 minutes 

Ingredients

For the jerk rub:
1 tsp (5ml) garlic powder
1 tsp (5ml) dried thyme leaves
1/2 tsp (2.5ml) onion powder
1 tsp (5ml) coconut sugar 
1/4 tsp (1ml) cayenne pepper 
1/8 tsp (0.5ml) ground ginger 
1/8 tsp (0.5ml) allspice 
1/8 tsp (0.5ml) ground cloves
1/8 tsp (0.5ml) smoked paprika
1/8 tsp (0.5ml) nutmeg 
1/4 tsp (1ml) salt (more or less to taste)
1/4 tsp (1ml) red chili flakes (more or less to taste)
Black pepper to taste 

1 x 226g package Noble Premium Bison Steak Cubes
2 tbsp (30ml) olive oil 
Zest and juice of two limes 
2 jalapeño peppers, cut into half-inch pieces (or green bell pepper for a less spicy option!)
Half a red bell pepper, cut into half-inch pieces
1/2 red onion, cut into half inch pieces 
1 cup (250ml) fresh pineapple, chopped into half-inch pieces 
1/2 cup (125ml) chopped cilantro, for garnish 

Directions:

Preheat grill to HIGH heat - between 450-500 degrees Fahrenheit. Make sure you allow the grill to preheat for at least 10 minutes. This will ensure our kebabs won’t stick to the grill. In the meantime, combine all spices for the jerk rub. Add remaining ingredients into a large bowl, and toss well to ensure all the meat and vegetables are coated evenly in the rub. Cover, and allow to marinate in the fridge for 1-2 hours. Using metal skewers, skewer on the vegetables and meat, alternating between the different colours as you please. Grill over direct heat for 3-4 minutes per side. Top with chopped cilantro. 

Makes 2 double smash burgers 
Prep Time: 10 minutes
Grill Time: 10 minutes
Total Time: 20 minutes 

Ingredients

2 x 226g packages lean ground Noble Premium Bison
4 white onions, cut into thin rings
Salt and pepper
2 slices your favourite Ontario Cheese (we used a peppery cheddar from Prince Edward County)
1/2 cup (125ml) fresh morel mushrooms (or 1/4 cup dried)
1 tbsp (15ml) butter
2 brioche buns
Fresh pea shoots 

Truffle mayo:
1/4 cup mayonnaise 
1 tsp truffle powder (or truffle oil)
1/2 tsp onion powder 

Directions:

 Form bison into four equal balls. Set aside. Sauté morels over medium high heat in the butter until lightly browned, about 1-2 minutes. Season with salt and pepper. Set aside. 

Preheat grill to high heat - between 450-500 degrees F. Use a flat top plate insert, and ensure it’s preheated for at least 10 minutes before beginning to cook. This is what will give us a nice brown crusty exterior to our patties. Oil the surface of the flattop. Cook onions with the lid down until lightly browned - about 5-6 minutes, stirring occasionally. Arrange onions in four equal mounds. Place one bison ball over top of each mound. Using a flat press, press into each bison ball, getting them as flat as you can. Season with salt and pepper. Allow bison to brown on one side for about 5 minutes. Flip, season with salt and pepper and cook for another 5 minutes. Place a slice of cheese on two of the burgers, and allow to melt. Remove all burgers from the heat. 

Serves 2
Prep Time: 15 minutes 
Grill Time: 5-6 minutes 
Total Time: 20-21 minutes 

Ingredients

1 226g (8oz) Noble Premium Bison Top Sirloin Steak
1 tsp (5ml) olive oil 
Salt and pepper to taste 

For the Reverse Marinade:
1 small red onion, thinly sliced
1/4 cup (60ml) lime juice
1/4 cup (60ml) olive oil 
1 tsp (5ml) Dijon mustard
1 tsp (5ml) maple syrup 
1 clove garlic, finely minced 
1/4-1/2 tsp (1ml-2.5ml) red flakes, depending on your heat preference 
Salt and pepper to taste 

For the Pea & Asparagus Salad:
1 bunch asparagus, with the ends trimmed off
1/4 cup (60ml) fresh peas
1/4 cup (60ml) feta cheese 
1/4 cup (60ml) walnuts, chopped
2 tbsp (30ml) chopped fresh mint
1 tbsp (15ml) olive oil
1 tbsp (15ml) white balsamic vinegar
Salt and pepper to taste 
Handful of arugula 
For serving: amaranth, rice, or quinoa (optional)

Directions:

Preheat grill to high heat - about 450-500 degrees Fahrenheit. Ensure you allow the grill to preheat for 10-12 minutes to ensure your food will not stick to the grill. 
Meanwhile, to make the reverse marinade, whisk together all ingredients in a shallow bowl. Set aside. 
To make the salad: In a medium sized bowl, combine all ingredients for the salad, except the asparagus. Now we’re ready to grill!
Oil the steak and season with salt and pepper to taste. Over direct heat, place the asparagus and bison steak on the grill. Do not touch the steak, but use grill tongs to continuously move the asparagus around while the steak cooks. Flip the steak after 4-5 minutes. Once the steak is flipped, remove the asparagus from the grill. Continue cooking the steak for another 1-2 minutes, or until your desired internal temperature is reached (130-135 degrees Fahrenheit for medium rare). Remove from the grill, and rest for 10 minutes before slicing, and placing into the reverse marinade. Allow the meat to marinate until ready to serve. 
Roughly chop the asparagus and add it the rest of the salad ingredients. 
To serve, place some of the salad over a bed of your favourite rice/grain. Top it with some of the salad, and thin slices of the bison. Drizzle with some of the reverse marinade. 

Serves 4
Prep Time: 20 minutes 
Grill Time: 5-6 minutes 
Total Time: 25-26 minutes 

Ingredients

1 cup (250ml) dry quinoa 
2 cups (500ml) vegetable stock 
For the kebabs:
1 cup (250ml) cooked quinoa
226g (8oz) lean ground bison 
1 tbsp (15ml) olive oil
1 egg
3/4 cloves garlic, minced
1/2 tsp (2.5ml) sumac powder
1/2 tsp (2.5ml) dried oregano
1/2 tsp (2.5ml) cumin powder
1/2 tsp (2.5ml) smoked paprika 
1/2 tsp (2.5ml) salt (or less, depending on your tastes)
Black pepper to taste

For the tabbouleh salad:
Remaining quinoa 
1 bunch parsley, finely chopped
2 mini cucumbers, finely chopped
1 cup cherry tomatoes, finely chopped
1/2 cup (125ml) red onion, finely chopped
1/2 cup (125ml) fresh mint, finely minced
1-2 cloves garlic, minced
1 tsp (5ml) dried oregano
1/3 cup (80ml) lemon juice
1/3 cup (80ml) olive oil
1/2 cup (125ml) feta cheese, crumbled
Salt and pepper to taste 
To serve (optional): hummus, tzatziki, pickled turnip

Directions:

Combine the quinoa with the stock in a medium sized sauce pan. Cover and cook for 15-16 minutes over medium heat on low. Uncover, and allow to cool to room temperature. Measure out one cup of cooked quinoa in a medium sized bowl for the kebabs, and add the remaining quinoa to a large bowl for the tabbouleh salad. For the kebabs, combine all ingredients, and form into four equal portions. Form each kebab onto flat metal skewers. Use your hand to form the kebab along the skewer. Preheat grill to 475 degrees Fahrenheit. Grill kebabs over direct heat for 5-6 minutes per side. For the tabbouleh salad, add reminding ingredients over the cooked quinoa. Stir well, and season to taste. To serve, spoon some of the salad into a shallow bowl. Top with one of the skewers, and dollop on some hummus, tzatziki and a forkful of pickled turnip on the side! 

Makes: 12 donuts

Prep Time: 15 minutes 
Grill Time: 7-9 minutes 
Total Time: 22-24 minutes 

We LOVE the irresistible combination of prunes and dark chocolate in these donuts! Without the addition of ANY refined sugar, they are moist, fluffy, and earthy with just the slightest hint of smoke flavour. Prunes lend a beautifully rich colour, flavour, and moistness to these easy-to-make smoked donuts. 

Ingredients

For the prune purée:
1 1/4 cups half n half whipping cream
1 cup lightly packed California prunes 

For the donuts:
1 2/3 cups all purpose flour 
2 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
4 tbsp butter, melted
2 tbsp vegetable oil
2 tsp vanilla
1/2 cup finely chopped prunes 
1 cup of the prune purée 
1/2 tsp apple cider vinegar 
2 eggs

For the ganache:
Remaining 1/2 cup prune purée 
1 cup chopped dark chocolate, melted 

Directions:

1. Preheat grill to 425 degrees Fahrenheit. If using a pellet grill, we recommend using apple pellets for this recipe. Lightly oil or spray donut pans, set aside. 
2. Add cream and prunes to a high speed blender, and blend until smooth - about 3-4 minutes, scraping down the sides as necessary. 
3. In a medium-sized bowl, mix dry ingredients. 
4. In a large-sized bowl, mix wet ingredients. 
5. Add the dry ingredients to the wet ingredients, and stir to combine, being careful not to over mix. The batter will look thick. 
6. Spoon mixture into a large freezer bag, and use a pair of kitchen scissors to snip off one corner of the bag. 
7. Pipe the mixture evenly amongst the donut pans. 
8. Grill over indirect heat for 7-9 minutes, until the batter springs back to the touch. 
9. Let cool for a couple minutes in the pan before turning out onto a cooling rack. Cool completely.
10. Meanwhile, combine melted chocolate with the remaining prune purée. Place in fridge for 2-3 minutes to solidify. 
11. Using a butter knife, smear a bit of the ganache on top of each donut. 

Makes: 12-14 mini biscuits

Ingredients

For the biscuits:
2 cups all purpose flour
1 tbsp baking powder
1/4 tsp baking soda
2 tbsp sugar
6 tbsp cold butter, cut into small cubes 
1 tsp vanilla 
3/4 cup buttermilk (a bit more for brushing on top)
Cinnamon sugar (equal parts)

For the Jam:
2 cups frozen mixed berries (cherries, blueberries and blackberries)
2 green apples, peeled and finely
2 tbsp agave syrup
1 tbsp chia seeds 
Juice of two small mandarin oranges 
1 tsp vanilla 
Pinch of salt 

For serving:
Whipped cream, fresh berries, mint

Directions:

First, lets make the jam - you’ll be so shocked at how simple it is to make homemade jam without loads of sugar! Combine all ingredients, except the chia seeds, in a medium sized sauce pan. Simmer over medium heat for 15-20 minutes, until the fruit has broken down. Turn off heat and add chia seeds. Allow to cool - THAT’S IT! 
To make the biscuits, combine the dry ingredients in a large bowl. Using a pastry blender (or your hands!) blend the cold butter pieces in. The texture you’re looking for here are little, pea sized pieces of butter throughout the dry ingredients. Add in the buttermilk and vanilla and stir until JUST combined. Dump the mixture onto a cutting board, and form into a 1/2 inch rectangle. Cut out biscuits - we used a small mini biscuit cutter, but you can make them any size/shape you’d like! Place onto a parchment lined baking tray. Brush a little buttermilk on each one, and a sprinkling of cinnamon sugar. Bake in a 450 degree preheated grill, over indirect heat, for 10-12 minutes, until the tops and bottoms are lightly browned. To serve, top each biscuit with a bit of the jam, and some whipped cream. Top with fresh berries and mint. 

Makes: 8 large meatballs

Ingredients

For the meatballs: 
1lb beef
1 tsp bbq rub 
1 tbsp bbq sauce 
1/3 cup bread crumbs 
1 1/2 cups pulled pork 

Raspberry glaze:
2 tbsp raspberry jam 
2 tbsp ketchup 
1 tbsp soy 
1 tsp apple cider vinegar 

Directions:

In a bowl, combine ground beef with BBQ rub, sauce and bread crumbs. Mix to combine. Portion into 8 equal meatballs. Flatten each meatball into a disk, as if you were making a hamburger patty. Place a small amount of the pulled pork into the centre of the disk, and form the edges together around the pulled pork. Use your palms to re-roll the ball with the pulled pork inside. Whisk together all the ingredients for the glaze. Brush on each meatball. Preheat grill to 400 degrees F. Grill meatballs over indirect heat for 15 minutes. Brush the remaining sauce on top, and grill for an additional 15 minutes. 

Makes: 14-16 mini shepherds pies

Ingredients

For the potato topping:
3-4 small yellow potatoes, peeled and chopped
1 large sweet potato, peeled and chopped
1/4 cup butter 
1/4 cup half & half cream
Salt and pepper to taste 

For the vegetable layer:
1 341ml (12oz) can of corn
2 medium sized carrots, finely chopped 
1/2 cup frozen peas
2 tbsp butter
Salt and pepper to taste 

For the pulled pork filling:
1 large onion, finely chopped
2-3 cloves garlic, finely minced 
2 tbsp butter 
3 1/2 4 cups chopped pulled pork 
1 tbsp worchestershire 
2 tsp BBQ rub 
1/3 cup BBQ sauce 

200g puff pastry 

Directions:

For the potato mixture: boil potatoes and sweet potatoes in salted water until tender - about 15-20 minutes. Mash, add butter and season to taste. Set aside to cool before spooning into a freezer bag. Cut the tip of the corner for easy piping! 

For the vegetable layer:
Boil vegetables for 1-2 minutes. Drain. Add butter. Season to taste. 

For the pulled pork mixture: Melt butter in a pan over medium heat. Add onion and garlic, and cook for 1-2 minutes. Add the pulled pork, and remaining ingredients. Cook for another minute or two. Set aside.

Roll out puff pastry and use a small cookie cutter to cut out 14-16 circles to fit the bottom of your silicone muffin tins. 

To assemble: place a puff pastry circle in the bottom of each muffin cup. Add a small amount of the pulled pork mixture, followed by the vegetable mixture. Pipe on the potato mixture in whichever way you’d like - we like to pretend we’re icing a savoury, delicious, BBQ cake! 

Preheat grill to 425-450 degrees Fahrenheit. Place shepherds pies on a tin foil lined baking tray for easy clean up. Place over indirect heat for 35-40 minutes, until the tops are slightly browned. 

Serves: 4

Everything you love about a sausage on a bun...but in a potato instead!

Ingredients

4-5 baked potatoes
2 sausages, finely chopped
4 green onions, finely chopped
1 tbsp mustard 
1 tbsp ketchup
1/2 cup mayo
1/2 cup cheddar cheese, grated or finely chopped
2-3 pickles, finely chopped
1/2 cup sauerkraut
1 tbsp Worcestershire sauce
Salt and pepper to taste 
For garnish - sesame seeds (optional)

Directions:

Using a spoon, hollow out insides of potatoes into a bowl, being careful to leave the exterior intact. Mash the potato with a fork. Salt and pepper the insides of the hollowed out potatoes. Place potatoes onto a foil lined pan. Add all ingredients to potatoes, stir thoroughly. Spoon evenly into each potato half. Grill in a preheat 425-450 degree oven for 20 minutes. Top with sesame seeds for the TRUE ‘sausage on a bun’ experience! 

Makes: 4 bennies

Prep time: 20 minutes 
Cook/Grill Time: 15-16 minutes 
Total Time: 35-36 minutes 

Ingredients

For the bison breakfast sausage patties:
226g (8oz) lean ground Noble Premium Bison
1 egg
1 finely chopped shallot 
1 tsp (5ml) Worchestershire sauce 
1/2 tsp (2.5ml) dried oregano
1/4 tsp (1ml) smoked paprika
1/4 tsp (1ml) dried chilies 
Salt and pepper to taste 

For the sun dried tomato & caper hollandaise sauce:
3 egg yolks, at room temperature 
1 tbsp (15ml) lemon juice
1 tsp (5ml) dijon mustard
1 tsp (5ml) capers
2-3 sun dried tomatoes 
1/2 cup (125ml) butter, melted 

For serving: 
Thick-cut slices of toasted, buttered baguette
4 poached eggs 

Garlicky rapini, capers, thinly sliced sun dried tomatoes 

Directions:

In a bowl, combine all ingredients for the bison sausage patties. Form into four equal patties. Place each patty on a parchment lined baking sheet, pressing them to 1/4 inch in thickness. Pro tip: Place the tray in the freezer for 5-10 minutes. This will allow the patties to firm up slightly, and make transferring them onto the grill easier! Preheat grill to 450-500 degrees Fahrenheit. Grill patties over direct heat until an internal temperature of 150-155 degrees Fahrenheit is achieved for medium well - approximately 5-6 minutes per side. 

To make the hollandaise: 
Add all ingredients except the melted butter to a blender, and blend on high for 15-20 seconds until fully blended. Then, with the blender on high speed, slowly add the melted butter, in a consistent, steady stream (carefully using the small opening in the blender lid). Blend for another 40-45 seconds. 

To serve, place a slice of baguette on a plate. Top with some rapini, one bison patty, one poached egg, a good dollop of the hollandaise, and garnish with a little more sun dried tomato and capers. Talk about Sunday brunch at its finest! 

. 

Makes 2 servings

Ingredients

3-4 medium sized yellow potatoes, cut into wedges
2 tbsp (30ml) olive oil
Salt and pepper to taste 

For bison gravy:
1 tbsp (15ml) butter
1 medium onion, finely chopped 
226g lean ground Noble Premium Bison 
1 bay leaf 
1 tbsp (15ml) Worcestershire sauce 
1 tbsp (15ml) BBQ sauce 
1 cup (250ml) beef stock 
1 tbsp (15ml) corn starch mixed with 2 tbsp cold water
Salt and pepper to taste 

For the ‘black’ onions:
2 small yellow onions, quartered with the stems intact
1-2 tbsp (15-30ml) balsamic vinegar
Salt and pepper to taste 

1/4 cup (60ml) blue cheese, crumbled
1/2 cup (125ml) cheese curds 

To garnish (optional): balsamic glaze, chives, arugula sprouts

Directions:

To make the wedges, preheat oven (or grill) to 425 degrees Fahrenheit. Toss potatoes with oil, and season to taste. Place in a single layer on a parchment-lined baking tray and roast in the oven until crisp - about 40-45 minutes, flipping once.

To make the bison gravy:
Melt the butter in a saucepan on medium heat. Add onions and bison, season to taste. Cook until browned - about 10 minutes. Add the bay leaf, Worcestershire sauce, BBQ sauce and beef stock and allow to cook for another 5-10 minutes. Remove the bay leaf, and add the corn starch mixture. Stir. Cook for another 1-2 minutes. Set aside. 

For the ‘black’ onions: 
Pro tip: when quartering the onions, leave the stem in tact on one end of the onion, to ensure the layers will hold together while grilling! Brush balsamic vinegar on each quarter, and season to taste with salt and pepper. Grill over high heat (450-500 degrees Fahrenheit) until blackened on each side - about 5-7 minutes per side. 

To assemble: divide the wedges into two shallow bowls. Top with cheese curds, blue cheese, and bison gravy. Garnish with balsamic glaze, finely chopped chives and arugula sprouts. 

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Makes 1 large or 2 small bundt cakes

Ingredients

For the strudel:
1/2 cup flour 
1 tsp vanilla 
1 cup chopped walnuts
1 tsp cinnamon
1/2 cup maple syrup
3 tbsp butter, melted
Pinch of salt

For the cake:
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt 
1 tsp cinnamon
1 cup sugar
1/2 cup butter
2 eggs
2 tsp vanilla 
1 cup sour cream

For the glaze:
1 cup brown sugar
1 tbsp bourbon
1-2 tbsp milk
1/2 tsp vanilla 
4 tbsp maple syrup
2 strips crunchy bacon, finely chopped 

Directions:

Combine all ingredients for the strudel and set aside. For the cake, combine the dry ingredients. Cream the butter and the sugar until light and fluffy. Add eggs one at a time, followed by the vanilla. Stir in dry ingredients, along with the sour cream. Butter and lightly flour a Bundt pan. Spoon in some of the strudel, followed by half the batter. Add the remaining strudel, and remaining cake batter. Grill over indirect heat in a preheated 350 degree Fahrenheit grill for 40-45 minutes, until a skewer inserted into the centre comes out clean. Allow to cool at room temperature for 15 minutes before inverting onto a cooling rack to cool completely. Meanwhile, whisk together ingredients for the glaze. To serve, slightly warm the glaze and spoon over each piece of cake. 

. 

Makes 4 large skewers

Ingredients

2 boneless skinless chicken breasts, cut into small cubes 
1 large red onion, chopped into large pieces
1/2 tsp each:
Salt
Pepper 
Granulated garlic
Onion
Smoked paprika 
Poultry seasoning 
Chipotle chili pepper 

For the Alabama white sauce:
1 cup mayo
1/3 cup apple cider vinegar
1 tbsp Worcestershire
1/2 tbsp horseradish
1 tbsp hot sauce
1/2 tsp black pepper 
1 tbsp honey
1/2 tsp granulated garlic
1/2 tsp dried onion 

Directions:

Mix together all spices, and rub into chicken cubes. Skewer alternating between a piece of red onion on large metal skewers. Grill at 450-500 degrees until an internal temperature of 165 degrees Fahrenheit is reached. Whisk together all ingredients for the sauce. Spoon over skewers, or serve on the side as a dipping sauce. BONUS - also great for dipping potatoe wedges, or as a base for potato/pasta salad! 

Serves 2-4

Ingredients

1 226g (8oz) Noble Premium Bison Ribeye Steak
1 head radicchio, sliced into wedges
1 fennel bulb, sliced into wedges (reserving the fronds for garnish)
1 red onion, peeled and thinly sliced
2 blood oranges, peeled and sliced 

For the dressing:
3 tbsp ( 45ml) olive oil
1 tbsp (15ml) white balsamic vinegar
1 tsp (5ml) white miso
Juice of half a blood orange 

Directions:

Preheat grill to 400-450 degrees Fahrenheit. Lightly oil steak, and season liberally with salt and pepper. When slicing the radicchio and fennel, leave the core in to ensure the pieces stay intact while grilling. Grill the radicchio over direct heat for one minute per side. Carefully cut off core. Grill the fennel over direct heat for 2-3 minutes per side. Carefully cut off core. Set aside to cool. 

Grill the steak to your internal doneness temperature of choice - for medium rare, that’s 130-135 degrees Fahrenheit. Rest for 10 minutes, before thinly slicing. 

Combine all ingredients for the dressing in a small jar, and shake vigorously to combine. Resist adding extra salt - the miso is salty and does all the work for you! 

To assemble the salad, arrange radicchio, bison, fennel, red onion and oranges haphazardly on a plate. Top with fennel fronds, and dressing. 

Makes: 5 large skewers

Ingredients

4 boneless, skinless chicken breasts, cut into large cubes

Marinade:
3/4 cup yogurt 
3 tbsp freshly grated ginger
4-5 cloves garlic, finely minced 
2 tbsp garam masala 
2 tsp kashmiri chili pepper 
1 tsp smoked paprika 
1 tsp onion powder 
1 tsp turmeric 
1 tsp cumin
2 tsp salt 
1 tsp ground coriander 

Directions:

Combine all ingredients for the marinade, thoroughly combine. Mix chicken with marinade and allow to sit overnight. Skewer chicken cubes on large metal skewers. Preheat charcoal grill to 400-450 degrees, and grill over high until an internal temperature of 165 degrees Fahrenheit is reached. Serve with a squeeze of fresh lemon juice, sliced red onion and chopped cilantro. 

Makes: 8-10 rolls

Ingredients

1 226g (8oz) inside round Noble Premium Bison steak

Marinade:
2 tbsp (30ml) finely chopped lemongrass
2 tbsp (30ml) tamari 
2 tbsp (30ml) grated ginger
2 tbsp (30ml) honey
1 tsp (5ml) fish sauce
2 tsp (10ml) chili garlic sauce
4-5 cloves garlic, finely minced
1 tbsp (15ml) avocado oil

For the rolls:
8-10 sheets of rice paper
28g cilantro
28g pea shoots
45g vermicelli noodles, cooked and fulled cooled 
2 medium carrots, shredded
1 mini cucumber, cut into thin strips
Peanut sauce for dipping 

Directions:

Whisk together ingredients for the marinade. Pour over steak and allow to marinate overnight. Preheat grill to 450-475 degrees Fahrenheit. Grill steak over direct heat for 2-3 minutes per side, or until an internal temperature of 130-135 degrees Fahrenheit for medium rare is achieved. Allow to rest for 10-12 minutes before thinly slicing. To assemble, wet rice paper in warm water and lay out on a flat surface. Take a small amount of each filling and place on top. Less is more here! Carefully fold in the sides, then pretend you’re rolling a cigar or a burrito, and roll as tightly as you can. To assemble, we like to cut the tips off the rolls, and serve them standing tall on a plate, with edamame, kimchi, green onion and cilantro.

Makes: 12 mini sloppy bobs 

Ingredients

For the mini cornbread:
2/3 cup (160 ml) flour
1/2 cup (125 ml) cornmeal
1 tbsp (15ml) baking powder
1/2 tsp (2.5 ml) salt
3 tbsp (45 ml) honey
1 egg
1/3 cup (80 ml)cream
3 tbsp (45 ml) butter, melted 

For the sloppy bob filling:
226g 8oz lean ground Noble Premium Bison 
1 tbsp (15 ml) olive oil 
1 small onion, finely chopped
1/4 cup red bell pepper, finely minced
2-3 cloves garlic, finely minced 
1 tbsp (15 ml) BBQ rub
1/4 cup (60ml) ketchup 
2 tbsp (30 ml) brown sugar
1 tbsp (15 ml) Worcestershire sauce
1 tbsp (15 ml) grainy mustard 

Directions:

To make the cornbread, combine the dry ingredients in bowl. In a separate bowl, combine the wet ingredients. Mix together and spoon into a mini muffin pan. Bake in a 400 degree Fahrenheit preheated grill for 13-15 minutes. Remove from pan, and allow to cool. Using a small knife, hollow out a small section of the top of each cornbread. Set aside. Heat oil in a pan over medium high heat, and add bison, and BBQ rub. Cook until nicely browned - about 10-15 minutes. Add the onion, pepper and garlic, and continue cooking for another 5 minutes. Add all renaming ingredients, and cook for an additional 8-10 minutes. Allow to cool before spooning into mini cornbread. To garnish, top with a small dollop of sour cream, shredded cheddar cheese and sliced green onion. 

See how it's made on Global News!

Makes: 24-26 rolls

Ingredients

2 - 226g (8oz) Noble Premium Bison Striploin Steaks 

Marinade:
Zest and juice of one lime 
1 tsp (0.5ml) Chinese 5-spice powder 
1 cup (250ml) beef broth 
1 tbsp (15ml) Worcestershire 
1/2 tbsp (7.5ml) hoisin sauce 
1 tsp (5ml) sriracha 
1/2 tbsp (7.5ml)sesame oil 
1 tsp (5ml) seasoned rice vinegar 
1 tbsp (15ml) soy sauce 
1 tbsp (15ml) finely grated ginger
2 cloves garlic, minced 

300g enoki mushrooms
2 green onions, thinly sliced
Your favourite BBQ rub for sprinkling on top

Directions:

Thinly slice bison steak into long strips. In a deep container, combine all ingredients for the marinade. Toss bison in marinade, and place in the refrigerator overnight. The next day, break apart mushrooms into small bundles of about 3-4 mushrooms each. Place one strip of green onion on top. Take a strip of bison, and wrap it around the mushroom onion bundle. Continue until all bison strips are wrapped and the mushrooms/onions. Sprinkle some BBQ rub on top of the bundles. Preheat grill to 375-400 degrees. Grill bundles over direct heat until mushrooms are lightly crunchy on the edges, and the bison is fully cooked on all sides - 2-3 minutes per side. 

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Ingredients

Makes 2 bowls 

1 @noblepremiumbison striploin steak

Mexican Chocolate Coffee Rub:
1 tsp (5ml) finely ground coffee
1 tsp (5ml) cocoa powder
1/2 tsp (2.5 ml) coconut sugar 
1/2 tsp (2.5ml) cumin
1/2 tsp (2.5ml) garlic powder 
1/2 tsp (2.5ml) oregano 
1/2 tsp (2.5ml) smoked paprika 
1/2 tsp (2.5ml) salt
1/4 tsp (1ml) black pepper 

2 cups (500ml) cooked tri-colour quinoa 
1/2 cup (125ml) shredded lettuce 
1/4 cup (60ml) sour cream 
1 avocado, sliced 
Handful of tomatoes, sliced 
1/4 cup (60ml) shredded cheese Handful of tortilla chips
1/4 cup (60ml) red onion
1/4 cup (60 ml) chopped cilantro
1/2 cup (125 ml) black beans
1 cob grilled corn
2 grilled red peppers, sliced 

Directions:

Sprinkle rub over steak, and ensure it’s well-coated on all sides. Grill over high heat until a temperature of 135 degrees F for medium rare is achieved. Slice and serve on top of quinoa with all the fixins you can cram on top! 

Ingredients

6 large egg whites

2 deep-dish pie shells

Meat Filling: 
1.5 lbs (680g) of Extra Lean Ground Bison
2 large yellow potatoes, peeled and chopped
2 tbsp (30ml) olive oil 
2 tbsp (30ml) butter
1 medium onion, finely chopped
3-4 cloves garlic, finely minced
1 tbsp (15ml) BBQ rub of your choice
1/4 tsp (1ml) ground cinnamon 
1/4 tsp (1ml) ground cloves
1/8 tsp (0.5ml) nutmeg 
1 tbsp (15ml) fresh thyme 
Salt & pepper to taste 
1 tbsp (15ml) Worcestershire sauce
1 egg, whisked with 1 tbsp water
1/4 cup (60ml) Sherry cooking wine 

Directions:

Boil potatoes until fork tender - about 10-12 minutes. Reserve about 1/4 cup of the potato water, before draining and mashing potatoes. Set aside. 
Heat a pan over medium high heat. Add oil and butter. Sauté onions for 3-4 minutes, add garlic, and continue to cook for another 1-2 minutes. Add bison, and all spices. Cook until nicely browned - about 10-12 minutes. Season with salt and pepper to taste. Add Sherry and Worcestershire and cook for another 2-3 minutes. Turn off heat, and stir in potato water and mashed potato. 
Spoon into pie shell, and place second shell on top, pinching the edges. Brush with egg wash. Cut a few slits for moisture to escape.
Preheat grill to 400 degrees Fahrenheit. Grill pie over indirect heat for 30-40 minutes, until the crust is golden brown. 

See how it's made on YOUTUBE!

Ingredients

• 6 large egg whites
• 1.5 cups granulated sugar
• 2 tsp corn starch
• 1/2 Tbsp lemon juice
• 1/2 Tbsp vanilla extract 
• 1 large Ziploc freezer bag 

Toppings:

• one can bing cherries
• 2 cups chocolate pudding 
• 2 cups Cool Whip 

Directions:

Preheat the air fryer to 225˚ F. Line the crisper basket with parchment paper. Beat 6 egg whites until soft peaks form. Gradually add 1 1/2 cups sugar and beat until stiff peaks form.Fold in 1/2 Tbsp lemon juice and 1/2 Tbsp vanilla extract, then fold in 2 tsp corn starch and mix until blended. Pipe meringue into 3 to 3 1/2 inches wide nests onto the parchment paper using a Ziploc freezer bag. Indent the center with a spoon to allow room for the tasty toppings! Bake at 225˚ for 1 hr and 15 min then turn the Ninja Foodi off and without opening the lid, let meringue hangout in there for another 5-10mins. 

See how it's made on YOUTUBE!

Ingredients
1 cup vegan butter, softened
1 1/2 cups packed brown sugar
1/2 cup molasses
1 tbsp vanilla extract
3 1/4 cup all purpose flour
1 tbsp baking soda
1/2 tsp salt
2 tablespoons fresh ginger, finely grated 
1 tablespoon cinnamon
1/2 tsp nutmeg
1 cup coarse sugar for rolling

Directions:

Preheat grill to 350 degrees Fahrenheit. Line baking trays with parchment paper. Cream butter and sugar together until light and fluffy. Add molasses and vanilla and beat until smooth. Add half the flour, baking soda, salt and spices. Gently mix to combine. Add the rest of the flour, and mix until well combined. Spoon 2 tbsp of the dough to form each cooking and roll into a ball. Roll each ball into the sugar. Place on baking sheet, and press down slightly. Grill for 11-12 minutes until the begin to crack on top. Cool on a wire rack. 

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Makes: 1 pie

Ingredients
1 tbsp olive oil 
2 226g (8oz) packages Noble Premium Bison Steak Cubes 
4 tbsp (60ml) butter
3 carrots, finely chopped 
2 ribs celery, finely chopped 
1 large onion, finely chopped 
227g mushrooms, sliced 
1/2 tsp (2.5ml) thyme
1 tsp (5ml) rosemary 
1 tsp (5ml) oregano 
1/2 tsp (2.5ml) black pepper 
3-5 cloves garlic, finely minced 
330 ml bottle ale 
1 tbsp (15ml) Worcestershire 
1 tsp tomato paste 
1 1/4 cups (310ml) beef broth 
2 bay leaves 
2 tbsp (60ml) corn starch
1/2 cup (125ml) cold water
1 397g package puff pastry 
1 egg, mixed with 1 tbsp water 

Directions:

Heat oil in a Dutch oven over medium high heat. Add bison, and cook until nicely browned. Add butter, carrots, celery, onion, mushrooms and spices. Cook for 5-7 minutes before adding garlic and continue cooking for another minute. Add ale, Worcestershire sauce, tomato paste, beef broth, and bay leaves. Cover and simmer on low for 50-60 minutes, until meat is tender, and liquid has reduced. Mix corn starch with cold water, and stir into bison mixture. Cook over medium high heat until thickened, about 5-10 minutes. Transfer mixture to a pie plate, and top with puffy pastry. Make a few slits in the top to allow steam to escape while on the grill. Brush with egg wash. Preheat grill to 375-400 degrees Fahrenheit. Grill pie over indirect heat for 35 minutes until the puff pastry is nicely browned. 

See how it's made on INSTAGRAM!

Makes: 6 servings

Ingredients
For the Bison Stew:
2 x 226g packages of Noble Premium Bison Steak Cubes
1 tbsp (15ml) olive oil
1 tsp (5ml) allspice
1/2 tsp (2.5mll) cinnamon
1 onion, finely chopped
3 carrots, peeled and finely chopped
1 jalapeño pepper, finely chopped
4-6 cloves garlic, finely minced
1/4 cup (60ml) rum
1 cup (250ml) chicken stock
1 tbsp (15ml) hot sauce
6 springs fresh thyme or 2 tsp (5ml) dried thyme
2 bay leaves
1 tbsp (15ml) brown sugar
1 tbsp (15ml) balsamic vinegar 
1 796ml can diced tomatoes
2 tbsp (30ml) soy sauce
2 tbsp (30ml) your favourite BBQ sauce

For the Green Rice & Lentils:
1 cup (250ml) dried green lentils, soaked for two hours 
1 cup (250ml) basmati rice, rinsed 
1 tsp (10ml) salt
1/2 tsp (2.5ml) black pepper
2 tbsp (30ml) olive oil 
1 onion, finely chopped
1 clove garlic, minced 
2 bay leaves
1 398 ml can coconut milk
1 1/2 cups (375ml) vegetable stock 
1 bunch cilantro
1 cup (250ml) fresh spinach

Directions:

For the stew:

In a Dutch oven, heat olive oil over medium high heat. Add bison meat, and allow to brown - approximately 10-15 minutes, stirring occasionally. Season with allspice, and cinnamon. Add onion, carrots, jalapeño and garlic and continue cooking for another 5 minutes. Add the rum, and allow to cook for another minute or two. Add all remaining ingredients. Cover with lid, and place Dutch oven in a preheated 375 degree grill (or oven). Allow the stew to cook for 1 and a half hours, until the meat is fork tender. Remove lid, and continue cooking until the stew is reduced to your liking, stirring occasionally. Serve over green rice and lentils.

For the green rice & lentils:

In a Dutch oven, add lentils, rice, salt and pepper, olive oil, onions, garlic, and bay leaves. In a blender, combine coconut milk, stock, cilantro, and spinach. Add to Dutch oven and stir. Put the lid on the Dutch oven, and place in a preheated 375 degree grill (or oven) for 15 minutes.

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Makes: 1 tray of nachos

Ingredients
(A little or a lot of each, depending on what you like!)
Cilantro, chopped
Pickled jalapeños
Vegan cheddar cheese
1 can black beans 
1 ripe avocado, sliced
Iceberg lettuce, thinly sliced 
Green onions, chopped
Cherry tomatoes, chopped

For the ‘meat’ mixture:
340g of Vegan ground 
1 medium sized onion, chopped
2 tbsp olive oil
1 tsp cumin
1 tsp garlic powder 
1 tsp oregano
2 tbsp soy sauce (or tamari)

Directions:

Preheat grill to 375 degrees with hickory or apple pellets. Line a sheet pan with aluminum foil. Spray out enough tortilla chips to cover the pan. In a frying pan, heat olive oil. Add onions and cook for 5 minutes. Add ground round and spices. Continue cooking for another 5-10 minutes. Spread ‘meat’ mixture over nachos. Top with cheese. Grill for 15-20 minutes until cheese is melted. Top with all other ingredients. Serve immediately!

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Makes: 6 buns

Ingredients
6 pretzel buns
2 lbs bacon 
1 1/2 cups cheese curds
Your favourite BBQ rub
2 tbsp honey
3 tbsp mustard

  Directions:

Cut the top off each pretzel bun. Hollow out pretzel buns, removing as much of the bread as you can without making a hole to the other side. Stuff as many cheese curds as you can fill in! Sprinkle with BBQ rub. Put the top back on. Carefully wrap the bun with bacon, using pins if necessary to hold in place. Grill in a preheated 375 degree oven for 20-25 minutes until bacon is crisp and nicely browned. 

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Ingredients
6 slices bacon
1/2 lb pork cubes
1 small rack of ribs, cut into pieces
3 mild sausages, cut into small pieces 
1 large onion, chopped
4-6 cloves garlic, finely chopped
3 tbsp butter
2 bay leaves
2 springs fresh thyme
2 cups dried black beans, soaked overnight and drained
Seasoned to taste with your favourite BBQ rub
Enough beef broth to cover - about 4 cups

Directions:

In a Dutch oven, fry the bacon until cooked. Add the pork cubes, and cook until browned. Remove from pan and cook the pork ribs until golden browned. Next, cook the sausage until browned. Remove all meat from the pan, and add the butter. Cook the onions and garlic in the butter for about 5 minutes. Add the meats back in, the beans, thyme, bay leaves and BBQ rub. Pour over enough beef stock to cover everything. Add the lid, and place in a 375 degree preheated grill or oven for about 3-4 hours - until the meat is falling off the bones, and the beans are tender. Serve over rice or potatoes. 

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Ingredients
1 cup half n half cream
1/2 cup butter
1 tsp salt
4 cups cassava flour
2 eggs, beaten
1 cup shredded Parmesan cheese
1 cup shredded cheddar cheese
1 tsp your favourite BBQ rub

Directions:

Preheat the grill (or oven) to 375 degrees. In a saucepan, combine the milk, oil, butter, and salt over medium heat. As soon as it starts to lightly boil, remove from heat. Stir in the cassava flour until it dissolves. Next, stir in the eggs and cheese, and stir the dough for 5-10 minutes. Set aside to cool. Flour hands with cassava flour and form dough into golf-ball sized pieces and place in mini muffin pan. Grill (or bake) for 25-35 minutes. 

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Makes: 4-5 mini hand pies

Ingredients
400g pie crust (2 standard-sized roll out pie shells)
454g extra lean ground Noble Premium bison
1 tbsp BBQ rub 
1 egg
1 tbsp ketchup
1 tsp Worcestershire sauce
4-5 cloves garlic, finely minced 
1/4 cup seasoned bread crumbs 
1/4 cup chopped parsley 

Directions:

In a medium sized bowl, combine bison, bbq rub, egg, ketchup, Worcestershire, garlic, breadcrumbs and parsley. Mix until just combined, being careful not to over mix. Set aside. Roll out dough, and use a glass or cookie cutter to cut into an even amount of rounds. Place half the rounds on cookie sheet. Make 4-5 equal portions of the filling, and place over the rounds. Place the other half of the rounds on a cutting board, and use a Halloween cookie press to press a fun shape into them. Use a knife to cut air holes. Lightly brush egg wash around filling. Place pressed rounds over top of the filling, and use egg wash to brush the tops, and a fork to press the edges together firmly. Place on a parchment lined baking sheet, and place into a 375 degree oven for 30-35 minutes until golden browned, and the filling is bubbling.

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Makes: 12-18 donuts

Ingredients
1 box golden cake mix
1 egg
1/3 cup vegetable oil 
3/4 cup milk
Red food colouring
1/2 cup Blueberry jam

Icing:
Black food colouring
1tbsp melted butter
1 1/2 cups powdered sugar
2 tbsp milk

Directions:

Combine all ingredients and pour into a ziplock bag. Cut the corner, and pipe into greased donut baking pans. Grill at 375 for 15-20 minutes, or until golden browned. Allow to cool completely, and slice down the centre. Spoon a small amount of blueberry jam in the middle, and sandwich both halves together. To make the icing, whisk all ingredients together. 
Dip into the icing, and top with googly eye candies, and candy corn for fangs. 

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Makes: 1 pizza

Ingredients
1 pizza dough 
1 chicken breast, grilled and chopped 
For the sauce:
1 tbsp soy sauce
1 tbsp honey
1 tbsp sesame oil
1/3 cup chicken stock 
1 tbsp corn starch
1 tbsp sriracha 
1 green pepper, chopped 
1 yellow pepper, chopped
Green onions, chopped
1 cup grated cheddar cheese 
1/2 tbsp each black and white sesame seeds
1/2 cup whole cashews 
More sriracha for the top of the pizza 

Directions:

Spread pizza dough on a parchment lined baking tray. In a small saucepan. Combine all ingredients for the sauce over medium high heat until thickened. Allow to cool slightly before spreading over dough. Top with cheese, peppers, chicken, onions, cashews, and sesame seeds. Bake in 400 degree preheated grill for 35-40 minutes until nicely browned. Top with another sriracha drizzle, and a little more green onion. 

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Makes: 1 babka

Ingredients
4 cups flour
1/2 cup sugar
2 1/2 tsp instant yeast
1 tsp salt
3 eggs
1 egg yolk
1/2 cup cream
1 tsp vanilla extract
10 tbsp butter, softened 

For the filling:
1/2 cup butter, softened 
1/2 cup sugar
1/3 cup cocoa
1/4 tsp cinnamon 
1 cup bittersweet chocolate, chopped
3 tbsp cream

For the syrup:
2/3 cup sugar
2/3 cup water

Directions:

For the dough, stir the flour, sugar, yeast and salt together. Add the eggs, yolk, milk and vanilla and stir to combine. Add one tbsp of butter at a time, until the dough is fully combined and smooth. Refrigerate dough in a lightly oiled bowl overnight in the fridge. The next day, allow the dough to come to room temperature. Line two loaf pans with parchment. In a bowl, beat butter sugar, cocoa, and cinnamon in a mixing bowl until combined. Divide dough in half. Roll dough on a floured surface into a big rectangle. Spread half the filling over the dough. Roll into a large log. Place seam side down. Place the two rolls in the freezer for 15 minutes. 

Cut each roll down the centre. Twist each roll over top of one another. Allow to rise for 1 1/2 hours. Combine ingredients for the syrup in a pan, and heat until sugar is dissolved. Bake the babka in a preheated 400 degree for 40-50 minutes. While cooling, pour the syrup evenly over the Babkas in the pans. After about 30 minutes, remove Babkas from pans and allow to cool completely. 

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Makes: 4 servings

This speedy dish is a favourite in our family - It’s ultra creamy and rich but comes together in a snap! Traditionally, this dish does not include bacon. But the combination of smokey bacon in this rich adobo cream sauce with just a hint of spice is absolutely phenomenal! 

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Ingredients
2 chicken breasts, sliced
2 tbsp olive oil
1 large onion, chopped
1 tbsp adobo seasoning 
3 bell peppers, chopped
3-5 garlic cloves, minced
1-2 hot peppers, chopped 
1 cup chicken broth 
1 cup sour cream
9-10 slices cooked bacon, chopped

Directions:

Heat oil in a preheated cast iron skillet. Sauté chicken with onions and adobo seasoning until fully cooked. Add garlic. Add chicken broth. Bring to a boil and add peppers. Once peppers are cooked to your liking, remove from heat and add sour cream and bacon. Serve with rice and tortillas. 

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Makes: approximately 18 pupusa

These are the ultimate hand held snack - they’re crunchy, gooey, and satisfying. They’re comfort food at it’s finest and great for eating not the go, or paired with rice and smokey salsa for a savoury weeknight dinner. If you have the time, try your hand at making a tangy curtido to go along with them!

Ingredients
Pupusa Dough:
4 cups instant corn masa flour
2 tsp salt
3 cups cold water

Filling

1 cup mozzarella cheese
1 540ml can of red kidney beans 
1 tsp garlic powder
1 tsp chipotle chili powder 
1 tsp vegetable stock powder 
1/2 tsp black pepper 

Directions:

In a large bowl, combine ingredients for dough. It should look like a clay-like texture. Use a small bowl with water and a little oil to dip your hands into to keep the dough from sticking to your hands. In another bowl, roughly mash the kidney beans with a fork. Stir in all other ingredients and thoroughly mix. Take a golf ball sized portion of the dough roll into a ball, then flatten into an even round. Take about a tbsp of the bean mixture, and place in the centre of the round. Fold the dough over the filling and pinch until it’s completely sealed. Then, flatten out the ball between your hands until flat. Place on a greased cookie sheet, or preheated cast iron skillet with a little oil. Cook in a 400-425 grill or oven until golden brown on each side - about 2-4 minutes. Flip and cook for an additional 2-4 minutes. 

Makes: one cast iron skillet of dressing

Prep Time: 15 minutes 
Grill/Oven Time: 1 hour
Total Time: 1 hour, 15 minutes 

This is the ULTIMATE dressing - full of savoury Fall herbs like rosemary and sage, crunchy walnuts, sweet and tart cherries and flavourful, rich bison. Not only is it a family favourite for around Thanksgiving and Christmas, it’s great for stuffing into mushrooms and squash as any easy yet decadent weeknight meal. 

Ingredients
9 cups (approximately) roughly chopped or torn baguette
 4 tbsp butter 
1 medium yellow onion, chopped 
1 454g package of extra Lean Noble Premium Ground Bison
4-5 cloves garlic, finely chopped 
1 cup white wine 
1/2 tbsp fresh rosemary, finely chopped
1 1/2 tbsp fresh sage, finely chopped
2 cups vegetable stock 

1/2 cup chopped walnuts 
1/4 cup dried cherries 
2 eggs 
1/2 tsp salt
1/2 tsp pepper 
1/2 tbsp Worcestershire sauce

Directions:

Toast bread pieces in an oven or grill preheated to 425 degrees Fahrenheit for 10-15 minutes. Heat a cast iron skillet over high heat. Add the butter, onions and bison. Cook until nicely browned - about 10 minutes. Season with salt and pepper. Add the garlic, and herbs and continue to cook for another minute or two. Add the white wine and worcestershire and cook for another 2 minutes. Remove from heat source and allow to cool slightly. Add the vegetable stock, beef cubes, walnuts and cherries. Stir until liquid is absorbed. Add the eggs and stir until fully incorporated. Over indirect heat on the grill (at 425 degrees Fahrenheit), or in a 425 degree Fahrenheit oven, cook dressing for an hour. Garnish with more fresh rosemary and sage. 

Makes: one crazy delicious pie

To say that EVERYONE loves this pie is a complete understatement! With crisp bacon, crunchy pecans, oozy maple syrup and and gooey sweet filling, this decadent dessert will certainly impress your family at Thanksgiving. With a lightly Smokey flavour, this pie is really a recipe to cherish! 

Ingredients
1 pie crust 
2 eggs
1 shot bourbon
1/4 cup white sugar
1/2 cup brown sugar
1/4 cup maple syrup
1 tbsp flour
1 tbsp cream
1 tsp vanilla
2 cups chopped pecans
6 slices bacon, cooked and chopped 

Directions:

Preheat grill to 400 degrees Fahrenheit. In a large bowl, whisk together eggs, bourbon, sugars, maple syrup, and flour. Add cream vanilla, pecans and bacon, and stir to evenly combine. Pour into pie crust, and bake for 10 minutes. Reduce grill heat to 325 and bake for another 40-50 minutes. Cool overnight before slicing. 

Makes: one cast iron of scalloped potatoes

This is such a great side dish for Thanksgiving. It’s super rich, creamy, and full of savoury bacon and cheese. Why serve mashed potatoes when you can serve SCALLOPED potatoes…and if a little gravy ends up being poured on these…we wouldn’t be mad either! 

Ingredients
1/4 cup butter, melted
3 green onions, chopped
3-4 cloves garlic, finely minced
1/4 cup corn starch  
2 cups cream
1 cup chicken broth
1 tsp salt
1/2 tsp pepper 
8-10 yellow potatoes, finely sliced
3 cups of aged cheddar cheese, grated
4-6 sliced of Canadian bacon, cooked and finely chopped

Directions:

Preheat grill to 375-400 degrees. In a large bowl, combine melted butter, cream, broth, salt and pepper. In a cast iron skillet, pour a little of the sauce in the bottom. Top with sliced potatoes, cheese and some of the bacon. Add more sauce, and continue to layer until all ingredients are finished. Reserve some of the bacon to add to the top. Grill over indirect heat for one and a half hour until a knife inserted into the potatoes feel like they’re soft and fully cooked.