I got this recipe from a local friend and producer/retailer of North American Bison called Wild Idea Buffalo Company in Rapid City SD. I've been out to their grassland and spoken to the owner about their process. The bison are naturally adapted to the plains here where they just leave them alone, they are a hearty animal not requiring antibiotics and regular vet treatments, shelter etc. Just turn them loose in a large grass field with a water source and leave them be, Harvest them quickly and humanly in the field to reduce stress on the animal and use every part of that animal. They have several terrific recipes on their site that are right up our alley. I just picked up some bison meat on my way home from the Dr. and intend on making one of my favorite recipes tomorrow (Below). Considering ground bison from here is 99% lean there is very little fat so it will get done quicker as well. The meat comes from a very healthy animal that is not fattened and finished with corn, but only it's natural diet.
Alternatively, bison is not cheap but carries the very similar flavor to beef. I have used lean ground beef and kneaded it in a bowel or on parchment paper and a significant amount of fat will stick to your hands as you do the initial kneading and again as you mix in your seasonings causing it to be even more lean.
Also note Saffron is stupid expensive so if you do not have any, you do not need it. I have often substituted 1/2 tsp of Tumeric for 1 pinch of saffron instead. Green Onions, Parsley and Cilantro can all be with held if you are in early stage of eating solids.
Ingredients (Serves 6):
For the Sauce:
Preparations:
Alternatively, bison is not cheap but carries the very similar flavor to beef. I have used lean ground beef and kneaded it in a bowel or on parchment paper and a significant amount of fat will stick to your hands as you do the initial kneading and again as you mix in your seasonings causing it to be even more lean.
Also note Saffron is stupid expensive so if you do not have any, you do not need it. I have often substituted 1/2 tsp of Tumeric for 1 pinch of saffron instead. Green Onions, Parsley and Cilantro can all be with held if you are in early stage of eating solids.
Ingredients (Serves 6):
For the Sauce:
- 1 – pound Wild Idea Premium Ground Buffalo
- 2 – tablespoons oil
- 1 – onion, chopped
- 1 – teaspoon salt
- ½ - teaspoon black pepper
- 1/3 – teaspoon allspice
- 1 – teaspoon ginger
- 1 – teaspoon turmeric
- 2 – teaspoon paprika
- ¼ - teaspoon cayenne
- ½ - teaspoon cumin
- ½ - teaspoon coriander
- ¼ - teaspoon cinnamon
- 4 – cloves garlic (2 tablespoons), chopped
- 3 – tablespoons tomato paste
- 3 – cups, organic chicken broth or vegetable broth
- 3 – tablespoons chopped parsley
- 3 – tablespoons chopped cilantro
- 2 – green onions chopped
- 1 – tablespoon olive oil
- 2 – cups couscous
- 2 – cups water or broth
- ½ - cup chopped apricots
- .01 oz. – saffron*
Preparations:
- In a skillet over medium high heat, add the oil, onions and dried spices. Sauté for 5 minutes stirring occasionally.
- Crumble in the Ground Buffalo and chopped garlic, stir to incorporate and brown, about 7 minutes.
- Stir in the tomato paste and chicken stock. Bring to a boil and then reduce to simmer for 15 minutes or until desired consistency is achieved.
- Add half of the fresh chopped herbs before serving.
- For the couscous. Heat the oil and the couscous in a pot over medium high heat for 5 minutes, stirring occasionally. Add the apricots, liquid and saffron. Stir and bring to a boil, reduce heat to simmer with the lid on stirring occasionally for 7 minutes.
- Serve the meat sauce over the couscous and garnish with remaining chopped herbs.
