top of page
  • Writer's pictureBobbi Jo Lathan

Bobbi Jo’s Baked Bison Brisket with Gravy

Updated: Dec 31, 2023

Pot Roast

I had just turned 18 and we were living in Dallas when I heard that Martha Raye was doing a show and they were auditioning to replace a gal who was leaving the show. Well, I got on the phone calling everyone I knew to get me into that audition. As it turned out, I got the audition and  Martha Raye (Maggie, as she liked to be called) hired me on the spot!  She taught me more about comedy in that one year’s  tour than I could ever have learned on my own. What a gift! We became good friends and after my Momma died, Maggie became my second mom.

During a tour in New York, she introduced me to this Greek restaurant owner in New York. She  later told me I should marry him. I laughed, but guess what? Six weeks later, yep, only six weeks, we were all back in Texas and Maggie was to be my Matron of Honor in my wedding. My Daddy had Maggie over for dinner every night before the wedding. He cooked her his special filet mignon on the grill, got her fresh oysters on the half shell, and even had expensive caviar to go with her favorite vodka. But of all the fabulous meals, her favorite was the one I made the night before the wedding: bison served with gravy with mashed potatoes. A friend of Daddy’s had brought him the beautiful bison roast. Sometimes, there just ain’t nuthin’ more delicious or satisfying than a good ol’ home-cooked meal.

By the way, there are also a lot of reasons why I love Bison! It has 40% more protein than beef, fewer calories and less cholesterol than chicken, fish, or ostrich, and it’s the only mammal not to contract cancer. Also, Bison doesn’t taste wild, like game meat, no sir. It tastes like the finest quality beef that you’ve ever laid on your tongue!

Bobbi Jo’s Baked Bison Brisket with Gravy

Recipe by: Bobbi Jo Lathan

Recipe type: Entree

Serves: 6


10 mins


120 mins


2 hours 10 mins


3-4 pound bison roast

1 14-ounce can Condensed Cream of mushroom soup

1 handful Fresh mushrooms (chopped)

1 envelope Lipton onion soup mix (they come in a box of 2 envelopes,)

1⁄2 cup Water

Worcestershire sauce

Garlic powder (to taste)

Salt and pepper (to taste)


  1. Criss-cross in your bakin’ pan some aluminum foil because you’re gonna wrap this brisket of beef up tightly so none of the juice’ll get out.

  2. Place brisket on foil.

  3. Garlic powder, salt and pepper it good.

  4. Now, just spread on the rest of the ingredients

  5. Fold foil over and close on top and sides tightly so no juice goes out - you don’t want to lose any of that gravy it makes! And leave some room for it to expand with juices.

  6. Bake at 350° F for two hours or more,

  7. Take out, open up and there’s your beef and gravy all in one! And baby, is it good!


You can also substitute the bison…although I don’t know why you’d want to?...for a beef roast or brisket.

My Wedding Day

Me, Thanos, Martha Raye

Newlyweds Bobbi Jo & Thanos with Matron of Honor Martha Raye


Recent Posts

See All


bottom of page