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Bison Dolmathes

Ingredients:

• 1 head cabbage, cooked or canned grape
• 1/2 c. rice leaves
• 2 T. mint leaves, crushed
• 1 lb. ground Bison
• 1 tsp. cinnamon
• 1/4 c. olive oil
• salt & pepper, to taste
• 2 stalks celery, chopped
• 1 egg, slightly beaten

Sauce:

• 1 1/2 c. hot water 3 eggs, slightly beaten
• 1/4 c. ketchup juice of 1 lemon
• Saute onion & celery in olive oil

Preparation:

Combine the first set of ingredients (except the cabbage or grape leaves). Rinse grape leaves several times in cool water to remove the brine. Lay out grape leaves with leaf veins up, stem toward you. Put one teaspoon meat mixture in center, close to the stem toward you. Turn in the sides of the leaf; roll from stem toward top of leaf to form an oblong roll. Or, boil cabbage until done, then roll a tablespoon of the filling in each leaf. Arrange rolls in sauce pan with leaf closing down to keep them from opening while cooking. Mix water, 1/4 cup of ketchup, 3 eggs slightly beaten and add juice of 1 lemon. Pour over all meat rolls. Turn heat high until it starts to boil, then reduce heat to medium for 25 minutes or until rice is cooked (if desired place a small plate over rolls to guarantee their remaining intact.) Shake pan occasionally so eggs don't coagulate. As a main dish, this serves 4-5, and is good served with a tossed salad and french bread.

American Gourmet Shopping List:

Ground Bison Meat