MEXICAN BISON BAKE WITH CILANTRO-LIME CREAM
Browned ground bison with tomatoes and penne pasta gets a Mexican-inspired twist with cumin, oregano, and black beans in this easy weeknight casserole.
Provided by The Bison Council
Categories Trusted Brands: Recipes and Tips The Bison Council
Time 55m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. Cover and keep warm.
- Meanwhile, cook ground bison and garlic over medium heat in a large skillet until meat is brown. Drain off fat.
- Stir cooked pasta into the cooked, drained ground bison in the skillet. Stir in beans, undrained tomatoes, salsa, oregano, cumin, and chili powder.
- Transfer mixture to an ungreased 2-quart baking dish or casserole. Bake, uncovered, for 30 minutes or until heated through. Sprinkle with tortilla chips (if using) and cheese. Bake, uncovered, for 5 more minutes or until cheese is melted. Sprinkle with the 1 tablespoon green onion and serve with Cilantro-Lime Cream.
- Cilantro-Lime Cream: Combine sour cream, the 3 tablespoons green onions, the cilantro, and lime zest in a small bowl. Cover and chill until ready to serve.
Nutrition Facts : Calories 374.9 calories, Carbohydrate 41.5 g, Cholesterol 59.8 mg, Fat 11.2 g, Fiber 7.8 g, Protein 26.4 g, SaturatedFat 6 g, Sodium 687.4 mg, Sugar 3.3 g
BISON STEW
This is a great tasting and easy stew using bison meat. Bison is lower in fat, calories, and cholesterol than most other meats. It's great for a heart-healthy diet.
Provided by IMCookinNow
Categories Soups, Stews and Chili Recipes Stews
Time 1h45m
Yield 6
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons canola oil in a Dutch oven over medium-high heat; brown the bison in oil, 2 to 3 minutes per side; remove bison and set aside. Pour 1 tablespoon canola oil into the Dutch oven; cook and stir the onion and celery in the oil until soft, about 5 minutes. Add the garlic; cook and stir another 2 to 3 minutes. Sprinkle the flour over the mixture and stir to coat. Stir in the broth, water, wine, salt, pepper, cloves, tomato sauce, parsley, and thyme to the mixture; bring to a boil. Return the bison to the mixture and stir through. Reduce heat; cover and simmer until meat is fork tender, about 1 hour.
Nutrition Facts : Calories 276.5 calories, Carbohydrate 8.3 g, Cholesterol 95.6 mg, Fat 10.2 g, Fiber 1.5 g, Protein 35.7 g, SaturatedFat 1.9 g, Sodium 736.1 mg, Sugar 3.4 g
BISON STEW
A simple stew with fresh ingredients! Adding Collagen Hydrolysate increases protein and provides many other benefits.
Provided by MattB13
Time 6h15m
Yield 12 cups, 6 serving(s)
Number Of Ingredients 15
Steps:
- French cut onion, and cube potatoes with half skin left on.
- Saute onions and potatoes in real butter and EVOO, about a tablespoon each for 20 minutes or so over medium heat, being careful not to burn, but also letting sit long enough to caramelize well.
- Lower high slightly and gently move potatoes and onions to far side of pan. Add additional half tablespoon of butter to empty portion of pan and saute whole garlic cloves (usually around 15-20). Stir the garlic only every couple of minutes keeping temperature low enough to only slightly brown cloves.
- Deglaze pan with red wine, and remove all vegetables from pan. Place in large mixing bowl.
- Add bison (also called buffalo on here, although not correct) to pan over medium high heat, without over crowding pan, as you want the meat to sear, not steam. (You may need to do in two batches). Add worchestershire sauce and fresh ground sea salt and black pepper cloves, to taste.
- Remove cooked bison, and add to the vegetables in bowl (I add a couple of onions for the soup base coming next).
- Add roughly 3 quarts of beef stock, (I use a beef base, which provides more flavor and less sodium than bullion), shot of maker's mark (or other whiskey), and a little more worchestershire sauce to pan. Add 2 ounces of Collagen Hydrolysate. (http://www.greatlakesgelatin.com/consumer/CollagenFAQ.php).
- Simmer stock until half of liquid is left, making sure to never boil. Add a few sprigs of fresh thyme during the last 10 minutes (remove whole sprigs before adding other ingredients). Add all ingredients from bowl back into pan.
- Serve.
Nutrition Facts : Calories 219.6, Fat 2.3, SaturatedFat 0.9, Cholesterol 34.8, Sodium 2095.3, Carbohydrate 19.2, Fiber 2.1, Sugar 3.7, Protein 23.3
BISON STEW
Provided by Robert Irvine : Food Network
Time 1h25m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Cooked wild rice or couscous, for serving
- Heat the oil in a large saucepan over medium-high heat, until almost smoking. Brown the bison meat in the hot oil until golden brown, then remove from the pan to a plate and set aside.
- In the same pan, add the onion, carrots, celery, garlic and saute for about 5 minutes, stirring constantly. Add the flour and tomato paste and stir well. Slowly add in the beef stock, red wine and canned tomatoes. Season with salt and pepper, to taste. Return the seared meat to the pan and reduce the heat to a simmer. Continue to cook for about 45 minutes. The liquid, when close to finishing, should have reduced in volume by 1/2 of what you started with and the meat should be fork tender. Cook's Note: if the liquid begins to evaporate you can add more stock or water.
- To finish, stir in the fresh herbs and the butter. Transfer the stew to a serving bowl and serve immediately with wild rice or couscous.
BISON STEW
Make and share this Bison Stew recipe from Food.com.
Provided by Iowahorse
Categories Stew
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Brown meat in small amount of oil in large kettle or Dutch oven, then add onions and cook until golden.
- Add tomato sauce, carrots, peeled tomatoes, seasonings and cover.
- Cook one hour over very low heat.
- Add potatoes and 1/2 cup water, if needed.
- Cover and cook 1/2 hour over very low heat.
- (For a variation: transfer mixture to a baking dish and top with rich biscuits. Place in hot oven at 425-F until biscuits are toasty brown.).
Nutrition Facts : Calories 529.3, Fat 11.7, SaturatedFat 2.6, Cholesterol 140.6, Sodium 1812.3, Carbohydrate 51, Fiber 8.9, Sugar 12.9, Protein 55.3
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