Mexican Bison Stew Recipes

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MEXICAN BISON BAKE WITH CILANTRO-LIME CREAM



Mexican Bison Bake with Cilantro-Lime Cream image

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

6 ounces dried penne pasta
1 pound ground bison
2 cloves garlic, minced
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes, undrained
¾ cup salsa
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon chili powder
½ cup crushed tortilla chips
½ cup shredded Cheddar cheese
1 tablespoon sliced green onion
⅔ cup sour cream
3 tablespoons sliced green onions
1 tablespoon chopped fresh cilantro
½ teaspoon finely shredded lime zest

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



Bison Stew image

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

2 tablespoons canola oil
2 pounds bison meat, cut into 1-inch cubes
1 tablespoon canola oil
1 cup minced yellow onion
½ cup minced celery
2 cloves garlic, minced
2 tablespoons flour
4 cups low-sodium chicken broth
1 cup water
2 tablespoons white wine
1 teaspoon salt
½ teaspoon ground black pepper
3 whole cloves
1 (8 ounce) can tomato sauce
2 tablespoons chopped fresh parsley
¼ teaspoon ground thyme

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



Bison Stew image

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

1 lb fresh ground buffalo meat
2 bulbs of garlic
1 large vidalia onion
1 medium red potatoes
1 medium white potato
6 ounces good tomato sauce
3 quarts beef stock (beef base is best)
1/2 cup red wine
2 ounces collagen, hydrolysate
2 tablespoons Worcestershire sauce
3 fresh thyme sprigs
1 fluid ounce maker's mark Bourbon
extra virgin olive oil (as needed)
real butter (as needed)
salt and pepper, to taste

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



Bison Stew image

Provided by Robert Irvine : Food Network

Time 1h25m

Yield 6 servings

Number Of Ingredients 15

1/4 cup canola oil
2 pounds bison meat, cut into 1-inch cubes
1 cup diced white onion
1 cup diced carrots
1 cup diced celery
3 cloves garlic, minced
4 tablespoons all-purpose flour
1/2 cup tomato paste
4 cups low-sodium beef broth
4 cups red wine
1 (14.5-ounce) can chopped tomatoes
Salt and freshly ground black pepper
4 tablespoons chopped parsley leaves
2 teaspoons chopped thyme leaves
1/4 cup unsalted butter

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



Bison Stew image

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

2 lbs cubed bison meat
3 medium potatoes, peeled
6 carrots, peeled and sliced
1 (8 ounce) can peeled tomatoes
1 (12 ounce) can tomato sauce
2 tablespoons cooking oil
2 onions, chopped
1/2 teaspoon pepper
2 teaspoons salt
1/2 cup water (if needed)

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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