Bison Meat Pies

Growing up, small children like me were often outside playing under the persimmon tree and eating honeysuckle while my grandma cooked, but in quiet moments she would invite us into the kitchen. Everything from the tile to the ceiling panels was laid by hand by my great grandpa, a man who would yell in Choctaw to scare off coyotes and wiggle his ears to make us giggle. In this kitchen most recipes exist through practice and memory, formed by trial and error, rather than strict measurements and timers. They were rarely cooked from written recipes but the ones that were written hold history in the slanted cursive and misspellings of my great grandmother, who was unable to continue her schooling past third grade after her mom passed at only nine and she began cooking for and raising her siblings. Everything they made—hearty stews, canned veggies, pies, biscuits—came together by feel, taste, and memory. It was all trial and error, taught through doing, with hands guiding hands and stories woven into every step. This bison meat pie is my way of honoring that tradition: a recipe grounded in intuition, and the deep knowledge that comes from cooking with your heart, not just your head.

Frybread recipes are family heirlooms that are often only shared with a select few, not out of secrecy, but sovereignty. Indigenous foodways aren’t just nourishment—they are inheritance. And some inheritances must be protected. Every tribe, family, or person I know has a different way of making frybread, some include dry milk, others don’t, some are sweeter or saltier. This recipe is an example of one of many I have used to make dough before but is by no means a universal blueprint. Dough, after all, is meant to become someone’s own—softened by instinct, shaped by mood, adjusted by feel. What’s shared here is not an original recipe, but an honoring of it. Change it and make it your own as you see fit.

Makes: 6–8 pies 

Prep Time: 1 hour (plus overnight dough rest)
Cook Time: 45 minutes

Dough Ingredients

• 4 cups flour

• 1 large pinch powdered milk

• 1 Tbsp. baking powder

• 1 pinch salt

• 1 pinch sugar

• Warm water as needed

• Oil for frying

Filling Ingredients

• 1 lb ground Bison

• 4 medium potatoes, diced into small cubes

• 1 medium yellow onion, diced

• 2 cloves garlic, minced

• Salt and pepper, to taste

• Seasonings – personal preference but could  include cumin or paprika 

• Oil for sautéing

Dough Instructions

1. In a large bowl, mix flour, powdered milk, baking powder, salt, and sugar.
   Slowly add warm water, mixing with your hands or a spoon until a soft dough forms.

2. Knead dough until smooth and pliable.

3. Cover with a damp cloth or plastic wrap and let rest at room temperature overnight.

Filling Instructions

1. In a large skillet over medium heat, sauté onion and garlic in oil until translucent.

2. Add potatoes and cook, stirring often, until they begin to soften.

3. Add ground bison and desired seasonings. Cook until the meat is browned and the potatoes are fully tender. Adjust salt and seasoning to taste.

4. Let the filling cool slightly before assembling.

Assembly & Frying

1. When ready to assemble, divide dough into fist sized balls.

2. On a lightly floured surface, flatten each ball into a hand-sized circle using a rolling pin or your hands.

3. Place filling on one half of each dough circle.

4. Fold the dough over the filling to form a half-moon shape. Pinch and crimp the edges to seal tightly.

5. Heat 1–2 inches of oil in a heavy-bottomed skillet or deep pan over medium heat.

6. Carefully fry each pie until golden brown and crisp.

7. Drain on paper towels and serve hot.