HIGH PLAINS BISON BBQ PULLED BISON

Our juicy bison sirloin, smothered in a rich BBQ sauce—sweet and smokey with a slight spicy bite. Serve this savory concoction on a bun for a down-home lunch, or pair it with grilled corn for an uptown dinner.

• 4 tbsp vegetable oil

• 36 oz High Plains Bison sirloin, cut into 1" pieces

• 1 cup tomato ketchup

• ⅔ cup packed brown sugar

• 1 tbsp Worcestershire sauce

• 1 tsp garlic powder

• ¼ tsp salt

• ½ tsp black pepper

• 1 cup water

1. Place heavy-bottomed sauté pan on the stove. Turn the burner to high, and wait 3-4 minutes for it to preheat.

2. Add oil, wait 1 minute, and then add as much bison as can be managed by the size of the pan you are using. You want enough meat to cover the bottom of the pan but not too much so that the bison stacks up.

3. Brown well and place into a 9×13 baking pan, rotating well-browned bison out and fresh bison into the sauté pan.

4. Add the remaining ingredients, with the exception of the 1 cup water, into a bowl and mix well. Once mixed, pour over browned bison in the baking dish.

5. Put the dish into a preheated oven, and cook for 4 hours. Add water, ¼ cup at a time, every hour, mixing well each time.

6. Bison should be tender and juicy; if not, increase cooking time by 1 hour and add additional water.