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Gallery Read the full recipe after the video. Recipe Summary Servings: 10 Fried Oysters

Ingredients Ingredient Checklist 2 tablespoons olive oil, plus more for baking dish 2 pounds ground bison 1 yellow bell pepper, stemmed, quartered, seeded, and ribs removed 1 red bell pepper, stemmed, quartered, seeded, and ribs removed 1 large sweet onion, peeled and cut into quarters 2 tablespoons chopped fresh rosemary 2 tablespoons chopped fresh sage 2 tablespoons chopped fresh oregano 2 cloves garlic, halved Coarse salt and freshly ground pepper 2 cups homemade or low-sodium store-bought chicken stock 2 cups red wine 1 cup sundried tomatoes, julienned

Gallery Read the full recipe after the video.

Recipe Summary Servings: 10 Fried Oysters

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 10

Recipe Summary

Servings: 10

Servings: 10

10

Fried Oysters

Fried Oysters

Ingredients

Ingredients

  • 2 tablespoons olive oil, plus more for baking dish 2 pounds ground bison 1 yellow bell pepper, stemmed, quartered, seeded, and ribs removed 1 red bell pepper, stemmed, quartered, seeded, and ribs removed 1 large sweet onion, peeled and cut into quarters 2 tablespoons chopped fresh rosemary 2 tablespoons chopped fresh sage 2 tablespoons chopped fresh oregano 2 cloves garlic, halved Coarse salt and freshly ground pepper 2 cups homemade or low-sodium store-bought chicken stock 2 cups red wine 1 cup sundried tomatoes, julienned

Directions

Preheat oven to 350 degrees. Lightly oil a large baking dish; set aside.

Place 1/2 pound ground bison, 1 piece of yellow pepper, 1 piece of red pepper, 1 piece of onion, 1 1/2 teaspoons rosemary, 1 1/2 teaspoons sage, 1 1/2 teaspoons oregano, and 1/2 clove garlic in the bowl of a food processor; process until well combined. Transfer mixture to a large bowl. Repeat process three more times with remaining bison, peppers, onion, rosemary, sage, oregano, and garlic.

Add 2 tablespoons olive oil to bowl with bison mixture and season with salt and pepper; mix until well combined. Using your hands, form bison mixture into a loaf and place in prepared baking dish. Transfer to oven and bake for 30 minutes.

Add chicken stock, wine, and tomatoes to baking dish; bake, basting with juices every 15 minutes, until meatloaf is firm to the touch and pan juices are bubbly, about 1 hour more.

Let meatloaf stand 5 minutes before slicing and serving with pan juices.

Reviews (5)

 Add Rating & Review     62 Ratings   5 star values:        15    4 star values:        16    3 star values:        19    2 star values:        7    1 star values:        5

Reviews (5)

Add Rating & Review     62 Ratings   5 star values:        15    4 star values:        16    3 star values:        19    2 star values:        7    1 star values:        5

Add Rating & Review

62 Ratings 5 star values: 15 4 star values: 16 3 star values: 19 2 star values: 7 1 star values: 5

62 Ratings 5 star values: 15 4 star values: 16 3 star values: 19 2 star values: 7 1 star values: 5

62 Ratings 5 star values: 15 4 star values: 16 3 star values: 19 2 star values: 7 1 star values: 5

  • 5 star values: 15 4 star values: 16 3 star values: 19 2 star values: 7 1 star values: 5

    Martha Stewart Member     Rating: 1 stars       01/13/2019   Over-seasoned and under-tested. I could’ve made something up that everyone would’ve loved, but I put my faith in Martha and we all ended up sad! With pallettes ranging from restaurant chef down to child, no one was a fan. Mushy, annoying to prepare with the food processor, too many seasonings by at least half, and the sauce tastes like sour chicken soup! If I were to take this recipe and make it edible, I would reduce every ingredient by 75% except for the bison, add breadcrumbs; and rather than the processor, I’d finely chop the vegetables (also cut by 75%) and cook as the recipes continues. This may salvage it, but who knows.  

Martha Stewart Member     Rating: Unrated       07/25/2013   Delicious! We just moved so I hadn't unpacked my food processor yet, chopped everything REALLY finely and it worked well. I suggest just slightly less than the 2 tbs of each herb and cook in a wide enough pan that the juices reduce enough. We made a gravy out of the pan juices and that seemed to be more satisfying than straight pan juices. Definitely make this though!! Really good flavors.  

Martha Stewart Member     Rating: Unrated       02/27/2010   If this is the same recipe used at Ted's Montana Grill, you're in for a treat!! It's the best meatloaf ever... Thanks for sharing this recipe.  

Martha Stewart Member     Rating: Unrated       10/13/2009   Thanks for putting this on the website. I loved the show and wanted an easy way to cut and paste the recipe. I'm very impressed with Ted Turner's conservation works. Another great episdoe.

    Martha Stewart Member

    Rating: 1 stars 01/13/2019

Over-seasoned and under-tested. I could’ve made something up that everyone would’ve loved, but I put my faith in Martha and we all ended up sad! With pallettes ranging from restaurant chef down to child, no one was a fan. Mushy, annoying to prepare with the food processor, too many seasonings by at least half, and the sauce tastes like sour chicken soup! If I were to take this recipe and make it edible, I would reduce every ingredient by 75% except for the bison, add breadcrumbs; and rather than the processor, I’d finely chop the vegetables (also cut by 75%) and cook as the recipes continues. This may salvage it, but who knows.

Rating: 1 stars

Rating: Unrated 07/25/2013

Delicious! We just moved so I hadn’t unpacked my food processor yet, chopped everything REALLY finely and it worked well. I suggest just slightly less than the 2 tbs of each herb and cook in a wide enough pan that the juices reduce enough. We made a gravy out of the pan juices and that seemed to be more satisfying than straight pan juices. Definitely make this though!! Really good flavors.

Rating: Unrated

Rating: Unrated 02/27/2010

If this is the same recipe used at Ted’s Montana Grill, you’re in for a treat!! It’s the best meatloaf ever… Thanks for sharing this recipe.

Rating: Unrated 10/13/2009

Thanks for putting this on the website. I loved the show and wanted an easy way to cut and paste the recipe. I’m very impressed with Ted Turner’s conservation works. Another great episdoe.

All Reviews for Bison Meatloaf

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Bison Meatloaf

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest