Executive Chef Jeff Bolton, Kachina Southwestern Grill, Westminster, Colorado
2 tablespoons olive oil
½ small onion, diced
3 cloves garlic, minced
3 tablespoons chicken stock
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 teaspoons kosher salt
1 teaspoon ground fennel
1 teaspoon freshly ground black pepper
½ teaspoon dried thyme
3 tablespoons milk
1 slice white bread, torn
1 pound ground bison
¼ cup ketchup
Heat olive oil and sweat onion and then garlic until translucent. Add chicken stock, tomato paste, Worcestershire, salt, fennel, pepper and thyme; set aside.
Combine egg, milk and bread into paste mixture and then fold into bison to form 1 loaf or 4.
Bake on greased sheet tray in preheated 350 F oven for 40 minutes or until internal temperature reaches 160 F. Top with ketchup 10 minutes before done. Makes 2 to 4 servings.