Ingredients

2 lbs Ground Bison (or lean ground beef or ground venison or a combination)

4 Cage Free Brown Eggs

1/3 cup Almond Flour

1 Small Onion, diced

1 Zucchini, spiralized, then coarse chopped (grated will work too)

1/2 tsp White Pepper

1/2 tsp Black Pepper

1 tsp Dry Mustard

1/2 tsp Heathers Yogi Heat (or substitute with 1/4 tsp cayenne pepper)

1 1/2 tsp Sea Salt 

Directions

Preheat oven to 350°

Combine all ingredients in a large mixing bowl. This is a recipe where I use my hands. Form into 10 pone (oval shaped patty) shaped servings. Place the pones into a good nonstick skillet and brown on med-high heat ... About 4-5 minutes per side. If you think your skillet might stick, grease with olive oil prior to browning the pones. You aren't trying to cook these thoroughly, just browned nicely on each side. They will have time to cook through in the oven. Remove pones to a 9x13 greased casserole dish.

Cream Gravy

2 Tblsp Grass Fed Butter (you could substitute an oil of your choice if you don't use butter)

1 cup Free Range Chicken Broth

1 Tblsp Freeze Dried or Fresh Shallots, minced (I love Penzey's)

1 Tblsp Freeze Dried or Fresh Garlic, minced

Melt butter in the same pan you browned your bison in. Add in chicken broth and simmer to deglaze pan. Add shallots and garlic. When shallots and garlic have become tender add:

1 can Coconut Milk (full fat)

1/2 tsp Sea Salt

1/2 tsp Black Pepper

Lastly, SLOWLY sprinkle in

1/2 tsp xanthan gum. This will thicken your gravy. You must stir as you are adding it in. 

When your gravy is heated through, pour it over the top of the bison. Cover with foil and and bake for 30 minutes.

Notes:

My choice for grass fed butter is Kerrygold. I really love their herbed butter too.

They also haves cheeses.

(I buy them at Central Market)

Also online

Penzey's Spices is an awesome place! And if you're local, we have one in the Arlington Highlands.

Also online

Xantham Gum is a great gluten free thickener. Here's a link for it on Amazon.

They also give a helpful description of it. You'll always use tiny amounts of it and it will last forever, so go ahead and stock it in your pantry for future use. I've also seen it at Kroger and Central Market.

Also online

"Heather's Heat" comes from my uber-talented friend, Heather. Her art is gorgeous,

her food is lovely and her heat is hot and good.

Also online