• 1 lb. ground bison
• 2 medium russet potatoes, peeled and grated
• 1 small onion, grated
• 1 egg
• 2 Tbs. all purpose flour
• 1/2 tsp. rosemary
• 2 Tbs. vegetable oil
• 1/2 lb. fresh mushrooms, sliced
• 2 scallions, chopped
• 1-1/2 tsp. fresh dill, chopped
• 1 Tbs. lemon juice
• 1/4 cup sour cream, room temperature

Combine first 6 ingredients and salt and pepper to taste in a bowl. Heat oil in a heavy nonstick skillet over medium high heat. Form meat mixture into 6 patties, each about 1/2 inch thick. Cook patties about 5 minutes per side, until crispy brown and cooked through. Transfer pancakes to paper towels to drain. Set aside and keep warm. Cook mushrooms 1 minute in a medium saucepan of lightly salted boiling water. Drain well. Combine warm mushrooms with remaining ingredients and salt and pepper to taste in a medium bowl. Serve over pancakes.

Per serving: calories 501, fat 28.7g, 52% calories from fat, cholesterol 147mg, protein 33.1g, carbohydrates 27.6g, fiber 3.9g, sugar 4.7g, sodium 114mg, diet points 12.1.

Dietary Exchanges: Milk: 0.1, Vegetable: 1.3, Fruit: 0.0, Bread: 1.1, Lean meat: 4.2, Fat: 2.0, Sugar: 0.0, Very lean meat protein: 0.0

  view detailed nutritional information

The recommended wines are: Sauvignon Blanc, Merlot, or Pinot Noir.