To a non-stick skillet add 1 tbsp olive oil. Over medium-high heat brown bison. Stir often to break up any clumping. Once brown, transfer ground bison to a colander to allow draining for a minute or two. Transfer drained meat to a large bowl.
Wipe skillet clean with kitchen towel. Return to stove; add the last tablespoon of olive oil and chopped onions. Sauté over medium heat until soft, about 10 minutes. Add curry powder, brown sugar, salt and pepper to skillet. Cook for a few minutes, stirring once or twice. Blend in lemon juice. Transfer skillet contents to the large bowl and combine well with meat.
Squeeze bread dry, reserving the milk. Add bread to large bowl and blend into meat mixture. Blend in one egg, grated apple, raisins, almonds and apricots. Spray a 9 x 13 inch oven proof baking dish with vegetable oil. Put meat mixture in pan, and distribute evenly. Tuck bay leaves under the surface of the meat mixture and lightly pat down.
Beat the remaining 2 eggs with the reserved milk. Pour equally over top of the meat mixture in baking dish. Allow egg and milk mixture to soak in. Dot the top with butter. Bake at 350F for 35 to 40 minutes. Remove from oven and allow to partially set for 5 to 10 minutes. Cut into squares.
Serve with vegetables of choice or salad.