• 2 lbs ground bison, 1 egg
• 1/4 red onion, 2 cremini mushrooms diced very, very finely
• pinch of salt & pepper
• 2 sprigs fresh tarragon,, 4 cloves garlic, minced
• 4-6 medium zucchini, 1/4 cup olive oil
• 4 cloves garlic, 1/4 red onion
• dried oregano, parsley, pepper, marjoram to taste

Preparation

Bison Balls

Preheat your oven to 325, and wash your hands. Line a baking sheet with tin foil and literally grease the pan.

I used bacon grease.

Make sure you finely chop all ingredients, other than the bison and the egg.

Throw it all in a bowl together and get ready to get your hands dirty! Mush it all up, blending well. Form your balls to the desired size.

Mine were about an inch in diameter and I managed to yield about 23 of them.

Evenly space your balls on the sheet and place them in the oven for 20-25 minutes, turning over half way through and pouring off any juices that run out of them. Save the juices and add it to your sauce.

Zucchini Noodles

Using a potato peeler, skim off wide slices of your zucchini turning as you go so that you eventually pare down to a small rectangular tube – then slice that as thin as you can.

You’ll end up with a pile of noodles from 4-6 zucchini.

If you let them dry out they release less water when you cook, but if you aren’t worried and are just so darn hungry that you gotta eat now, throw them in your pan as is. Before that however, heat the olive oil, garlic, asparagus, onion and other spices until it starts to sizzle.

Add the juices that ran off the bison balls when you flipped them and reduce that down for about 5 minutes.

Next add the zucchini and stir while you cook for about 10 minutes or so at med-high heat.

Scoop out the noodles to a bowl and top with your bison balls!