Ground Bison Vegetable Stir Fry

Summer Rainbow

2 teaspoons olive oil

1 medium onion, finely chopped

1 cup small diced carrots

1 pound Owl Creek ground bison

½ teaspoon salt

¼ teaspoon pepper

1 cup shredded cabbage

1 cup small diced zucchini

1 medium green pepper, diced

1 cup mushrooms, sliced


2 teaspoon Thai red chili pate

1 tablespoon soy sauc

1 teaspoon sesame oil

1 tablespoon sweet chili sauce

Saute carrots and onions in olive oil on medium for about 5 minutes. Add ground bison and pepper and salt; brown until some pink remains.  Add the rest of the vegetables and continue cooking 5-10 minutes until desired tenderness. Add sauce and cook for 5 more minutes on low.  Serve over rice or other grain and top with chopped dry roasted peanuts.