1 tablespoon butter
1 pound bison, cut into 1/2 inch cubes
1 onion, chopped
2 tablespoons butter
1 cup all-purpose flour
1 1/2 cups milk
1 pinch salt
1 teaspoon vegetable oil
1 teaspoon dried minced onion
1/2 teaspoon paprika
1/2 teaspoon salt
1 teaspoon paprika
1/2 teaspoon ground black pepper
Preheat oven to 425 degrees F (220 degrees C).
Place bison cubes in shallow pan and sprinkle melted butter over bison. Place onions over bison. In a small bowl, stir together butter, flour, milk, salt, oil, onion and paprika. Mix in salt, paprika, black pepper and onion. Pour mixture into the pan.
Place bistrocks in the pan, leaving skins on. Bake in preheated oven for 25 minutes, or until chicken juices run clear.