Tag Archives: bison

Winter Crock Pot Bison and Root Vegetable Stew

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Here is an easy stew, perfect for a cold winter night. It’s not particularly thick, but chock full of tasty root vegetables, and chunks of bison. Bison is a great choice, and I love the Bison Stew Meat from US Wellness Meats. It’s nice and meaty, but doesn’t have a strong “beefy” flavor like beef sometimes does. You could easily substitute beef though.

Ingredients:

  • 1 rutabaga
  • 1 carrot
  • 1 onion
  • 1 turnip
  • 2 small parsnips
  • 2 cups water
  • 1 pint chicken stock
  • 1 lb bison stew meat
  • 2 portabella mushroom caps
  • Allspice, salt, pepper, rosemary, thyme, bay leaf

Chop all vegetables and add to the crock pot. Add the bison meat. Season and pour in the liquids. Cook on low for 10 hours.

 

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Crock Pot Picadillo Stew

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So, since learning of the sumptuous flavors of Cuban Picadillo, I’ve enjoyed playing around with some inspired variations, such as my Picadillo Stuffed Peppers [Click the Picture below to go to the recipe]

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This time, I wanted to try to adapt it for the crock pot, so I made more of a stew. I added a beef shank along with the ground bison, and a bit more water than usual, so it came out more  like a pot roast or stew, and less like a taco meat/chili consistancy….so it’s not a true picadillo….but I really wasn’t trying to make it to any standard since I was slow cooking it. It WAS an experiment [ a very tasty one ] after all!

Ingredients:

  • 1-1.5 lb Beef Shank [ Grass- Fed ]
  • 1 lb Ground Bison
  • I can Trader Joe’s pitted green olives
  • 1-1.5 cups unsulfered, unsweetened raisins
  • I cup sliced baby bella mushrooms
  • 1 28 oz can Cento Brand crushed tomatoes
  • 1 onion [chopped]
  • 4-5 cloves garlic [chopped]
  • 1 each of Red, yellow, and Orange bell peppers [chopped]
  • 1-2 bay leaves
  • 1 cup water
  • cumin, paprika, cayenne, salt, pepper, oregano to taste

If you haven’t pre chopped your ingredients, then start off by chopping all your vegetables. Then add some of the onions and peppers to the bottom of the crock pot. Season the beef shank on both sides and brown in a skillet over medium-high heat in a little coconut oil. Transfer it over to the crock pot. Do the same with the chopped meat. Add the rest of the ingredients, and cook on low for 6-8 hours.

Shown garnished with a few plantain chips....yummy!

Shown garnished with a few plantain chips….yummy!


ZukaBurger Casserole

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I wanted to make a layered bake, that reminded me of a burger. It’s not a saucy layered bake, though you do get some juices from the vegetables and meat. The Sweet potato layers make up the top and bottom like buns , and you have tomato and onion as toppings. I threw some zucchini in as a green instead of lettuce. I was really happy how it came out, and the layers hold together pretty well, which is sometimes a problem with saucier bakes.

Ingredients:

1 lb grass-fed ground buffalo or beef
2 sweet potatoes [peeled and sliced]
1 large tomato [sliced]
1/2-1 onion [sliced, keeping the rings together]
3 cloves garlic [chopped]
1 zucchini [sliced]
1 yellow summer squash [sliced]

  • Grease a glass 9×9 pan with duck fat. place a layer of sweet potato slices to cover the bottom.
  • Season the ground beef with a little salt, pepper, oregano, and maybe a little chili powder, and press lightly into the pan, covering evenly from edge to edge. [season however you would normally season burger meat]
  • Add the slices of onion on top of the beef, and sprinkle the chopped garlic around, Then place the tomato slices on top.
  • Cover with a layer of zucchini slices and finish off with another layer of sweet potatoes.
  • Rub top layer with duck fat and bake covered 300 degrees for 1 hour
    Increase heat to 400 degrees and bake an additional 30-60 min.

[optionally, you can probably start off at 400 degrees and cook for a shorter amount of time. I used the longer cook method because I wanted to leave it baking while I went to CrossFit. ]

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ZukaBurgerCasserole 127

ZukaBurgerCasserole 124


Zucchini Layered Bake

I used to call this Zucchini lasagna, but without the cheese – it really is just a baked layered thing with zucchini and meat sauce. Anyway, depending on how big the batch is you’re are making, and how quick at chopping you are, It can be a little time consuming with the vegetable prep, but pretty easy and straight forward.

Ingredients:

3-4 zucchini

Meat sauce:
1# bison (Or Beef)
2 shallots
1 red onion
3 large cloves garlic
1 tbsp sesame oil
1 28oz can Cento crushed tomatoes
2 bay leaves
A bunch of fresh basil
A little Salt, pepper, ground ginger, cayenne pepper, oregano
1/8 ish cup coconut milk (Trader Joe’s, light)
1/8-1/4 cup chicken broth

In a pan, put a little sesame oil and add the onions, shallots, and garlic.

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Sauté for a few minutes until the onions begin to caramelize. Add the bison meat and let brown a little. Add the coconut milk and chicken broth, stir and let simmer a minute. Add the crushed tomato bay leaves,spices and stir. Let simmer on medium low while you prep zucchini.

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Cut ends off zucchini and slice length wise, cutting into long thin-ish strips.

Take the sauce off the heat and place a thin layer at the bottom of a 9×9 glass baking pan. Arrange a layer of zucchini slices.

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Add another layer of sauce and then place another layer of zucchini perpendicular to the previous layer. Alternate layers of zucchini and sauce, and finish with a sauce layer.

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Bake in a pre-heated oven (400) for 15 min uncovered, then turn the heat to 350, cover and cook another 20-30 min. Let rest 20 minutes before serving.

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