1 1/2 pounds bison cut roast
1 tablespoon vegetable oil
1 large onion, finely sliced or cubed
1 medium head cabbage, shredded
1/2 cup chopped celery
8 slabs hot dog buns
Heat a large skillet on medium high heat. Combine oil and onion and saute over medium heat until oil is golden. Reduce heat to medium and add vegetables, cabbage and celery and cook until vegetables are tender, about 3 minutes. Remove from heat and keep warm.
Stir in hot dog buns and stir together. Pour into large serving bowl or like a thin pancake, serve.