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Bison Noodle Casserole

Bison Noodle Caserole

Bison Noodle Casserole

Serves: 4

Prep Time: 30 mins Cook Time: 35 mins


500 g Broad Egg Noodles

454 g Bison, ground

1 Onion, diced

3 Garlic cloves, minced

1/2 pound Mushrooms, sliced

454 g Spinach, destemmed

3 sprigs of fresh Thyme or 1/2 tsp dried

2 sprigs of fresh Parsley, chopped

125 ml Red Wine – Cabernet Sauvignon or Merlot

500 ml Beef Stock

250 ml 33% Whipping Cream

25 ml Sherry Vinegar (optional)

2 tsp Salt

1 tsp Pepper

1/2 cup Parmesan, grated



  1. In a large pot over med-high heat, brown the ground bison until fully cooked
  2. Bring a second pot of water to boil for the egg noodles
  3. Cook pasta and set aside for later
  4. Drain any fat from the cooking bison and remove it from the pot
  5. Remove the cooked bison and set aside. Turn down the heat to med-low
  6. Add the chopped onions and garlic and put the lid on to sweat together until they are soft – about 5 minutes
  7. Once that is cooked, add the red wine and reduce by half (this process is called deglazing)
  8.  Once that is done, add back the ground bison back into the pot
  9. Add the beef stock and reduce by a 1/4
  10. Add the cream and reduce by 1/2, being careful not to boil
  11. Remove from the heat
  12. Add the cooked egg noodles
  13. Here you will taste the liquid and add some salt and pepper and a little splash of vinegar (this helps bring the flavours out)
  14. Add the spinach here and the heat will cook it
  15. Dish into 4 separate bowls and dust evenly with the grated parmesan. Garnish with parsley

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