Place the carrots and very small amount of water in a large deep pan. Cook over low heat for about 3-4 minutes. (There should not be much water left). This will help soften up the carrots a bit.
Add the bison and pepper. Cook until bison is about halfway cooked through.
Add the Saurkraut, mixing occasionally, until bison is fully cooked.
Let cool for a few minutes and then enjoy!
Notes
Sauerkraut can be salty. When buying, choose a brand that is not too high in sodium - I like to use Woodstock Organic Sauerkraut. If you can't find a lower sodium option, rinse the sauerkraut in water before adding to the recipe. This helps remove some of the salt.
Nutrition Information
Serving size: 1 Calories: 141.1 Fat: 2.1 g Saturated fat: .8 g Sugar: 1.4 g Sodium: 242.2 mg Fiber: 1.9 g Protein: 24.8 g Cholesterol: 70.3 g
Recipe by LeanMeanKitchen at https://leanmeankitchen.com/bison-carrots-and-sauerkraut/