Bison Party Bread
Get ready to spice up your holidays with these bison party bread bites! Based on the old-fashioned recipe with the unusual name of Polish Mistakes – also known as “hanky panky” – tender ground bison is combined with cheese and chorizo spices, then piled high on toasted rye party bread.
Not only are these bites a delicious twist on a classic, but they also pack a nutritional punch. Bison meat is leaner than traditional beef, with less fat and fewer calories, while still being rich in protein, iron, and essential vitamins.
Make a new tradition in your kitchen this holiday season – these bison bites are sure to disappear from your table faster than you can say “YEEHAW!”
Bison Party Bread
Ingredients
- 32 oz Great Range Premium Ground Bison
- 1/2 cup cheddar cheese - shredded + more for topping
- 1/2 cup spicy colby jack cheese - shredded + more for topping
- 1 tablespoon chorizo seasoning - recipe below
- 1 tablespoon Worcestershire sauce
- 1 teaspoon cayenne pepper
- 50 pumpernickel and/or rye party bread slices
- 1/4 cup fresh parsley + more for topping
Chorizo Seasoning (makes approximately ½ cup seasoning mix)
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon dried minced garlic
- 1 teaspoon dried minced onion
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon tumeric
- 1/2 teaspoon celery salt
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon fennel seed
- 1/4 teaspoon rosemary
Instructions
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Start by browning the bison meat in a skillet over medium-high heat. Use a meat spatula to break up the bison into fine crumbles as it cooks.
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Stir in the chorizo seasoning, cayenne pepper, and Worcestershire sauce. Continue to stir and break up the meat as it cooks. Cook until the bison is no longer pink and the excess liquids have evaporated. You should be able to drag the spoon across the bottom of the skillet without liquid refilling the space immediately. This should take about 8–10 minutes.
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Transfer the browned meat to a large bowl and stir in the cheddar cheese, spicy Colby Jack cheese, and parsley. Mix until the cheeses have mostly melted, then allow the mixture to cool and thicken slightly while preparing the party bread.
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Preheat the oven to 350°F. Line a baking sheet with parchment paper or lightly grease it with cooking spray. Arrange as many pumpernickel and rye party bread slices as will fit on the baking sheet, leaving about ½ inch between each slice.
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Scoop about ½ tablespoon of the bison meat mixture onto each slice. Top with a small sprinkle of shredded cheese. Bake for 5–8 minutes or until the party breads are toasted and the cheese is melted.
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Sprinkle with additional parsley before serving. Serve warm or allow to cool to room temperature. Enjoy!
Recipe Notes
This recipe was created in collaboration with The Starving Chef. You can like her on Facebook and subscribe on YouTube for weekly recipes. You can find this recipe, and many others, with step-by-step pictures on The Starving Chef Blog.
