Bison Brats and Greek Pasta Salad

I’m so excited.  Our local health food store sells bison meat.  It’s going to be an adventure.  (I steered the Hubby away from the ostrich meat!)  Last night for supper we had bison brats & pasta salad.  Easy to throw together.  I do wish I’d taken the casing off my brat before I cooked it and it.  I am NOT a fan of casings, and once you cook them the proteins kinda meld the meat and the casing together and you can’t get them off.  The flavor was still excellent, though.

The brats were super easy to prepare.  Brown the brats in a couple of teaspoons of olive oil, then add a cup of liquid of your choice, you can use apple juice, beef broth or more chicken broth and cover and simmer over very low heat for 30-40 minutes.  Slap ’em on steak rolls and eat them like any other brat.  the pasta salad is a little more complicated.  I adapted this recipe from

Greek Pasta Salad:

  • 8 oz. whole wheat rotini
  • 1/2 c. olive oil
  • 1/2 c. red wine vinegar
  • 1 1/2 t. garlic powder
  • 1 1/2 t. dried basil
  • 1 1/2 t. dried oregano
  • 1 T. Dijon mustard
  • Salt & Pepper to taste
  • 3 c. sliced mushrooms
  • 2 diced tomatoes
  • 3/4 c. crumbled feta cheese
  • 1/2 c. diced red onion
  • 4 oz canned black olives, chopped
  • 3/4 c. sliced pepperoni, cut into strips (I use turkey pepperoni)

Cook your rotini in boiling salted water, until al dente.  While pasta is cooking, in a jar or bowl, combine olive oil, vinegar, garlic powder, basil, oregano and mustard and shake or stir until thoroughly mixed.  Set aside.  When pasta is done rinse with cold water, then drain well.  When thoroughly drained put place it in a large bowl.  Add the rest of the ingredients (except the dressing) and toss/mix well.  Then add the dressing and toss, just to coat.  YUM!

I think tonight might just be sandwiches and leftover pasta salad, since with the humidity the heat index is supposed to be 110 here today.  Thank you, Lord for central air conditioning.


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