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Garnish with tomato, lettuce, onions and cheese.

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Put frozen patties in an electric skillet. Salt and pepper both sides.

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Add steak or burger sauce as you flip to add moisture. Do not overcook; it cooks quickly because there is very little fat. For added flavor, use Yoshida sauce. Also, olive oil can be added for extra moisture and browning. Same technique can be used on gas or charcoal grills. Add onions and cheese on top, beans are optional. Add large Ragu sauce I like chunky tomato garlic and onion. They also have fat-free Ragu. Simmer 20 minutes or so. Boil mostaccioli or pasta of your choice.

Pour sauce over noodles.

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Sprinkle with fresh parmesan cheese or cheese of your choice. Serve with salad and bread of your choice. Place in crockpot, cover with water, add 2 pkgs. Lipton onion soup mix, garlic, onions, tomatoes, etc. You have plenty of gravy, just thicken with flour. Use leftovers for sandwiches and bison stew. Place roast in bag along with potatoes, carrots, onions, garlic, etc. Add two packages of Lipton onion soup mix.

Cook approximately 1 hour per pound at degrees. For example, for a 3 pound roast, cook for 3 hours at degrees. Makes a nice juice that can be added as a sauce. Mix above ingredients together.

Place brisket in pan. Pour marinade over it. And while food safety is a priority, these regulations also create difficulties for aspiring local meat producers, like bison rancher Nick Vailas. Vailas, a health services professional from Bedford, keeps 36 bison as well as 30 elk with the help of a full-time rancher at Rivervail Farm in Errol. Vailas has owned the farm for 19 years. But so far, he has kept to sharing any meat he produces with family and friends. With only four USDA-approved slaughterhouses in New Hampshire, plus an additional fee for inspecting bison, and the added challenge of pulling a trailer with not fully domesticated animals long distances, Vailas said processing his animals for commerce could be easier.

That method, Vailas said, is more humane and less stressful to the bison. And, Vailas added, from less anxious or adrenaline-pumping buffalo comes better-tasting meat. Vailas is also convinced meat raised this way is much healthier for people to eat. Additives, preservatives and other methods used in the commercial meat industry, Vailas said, could be avoided with more locally raised, almost-wild, grass-fed bison, like his.

Little Bison, TRULY OUTSTANDING! - The Bison

In his effort to improve regulations for farm-to-table bison ranchers, Vailas has rubbed elbows with policymakers such as the former New Hampshire Health and Human Services commissioner. A bill was passed this winter by the New Hampshire House and Senate that essentially allows farm-raised bison to be slaughtered and sold without being inspected.

The bill accomplishes this by amending current state food licensure and inspection laws to exempt farm-raised bison in certain circumstances. Before to the Senate voting on the bill March 17, Republican Sen.

Season's first bison calf is lucky catch for wildlife photographer

Requirements such as hiring a veterinarian to be present for the killing and processing of each animal, testing any ground meat for salmonella and E. That certificate could then be brought to a USDA facility along with bison carcasses that were slaughtered in the field, like what Vailas wants to do. Vailas, however, is more interested in not having to make the drive to any USDA facility with his bison, and to revitalize local farming in the farther reaches of the state.

While there are only a dozen bison ranches in the state, according to the most recent USDA agricultural census, there are many more local meat producers wanting to sell to the community.