Cuban Bison Picadillo - alive magazine

Name: Cuban Bison Picadillo - alive magazine
Ingredients: 2 Tbsp (30 mL) extra-virgin olive oil; 1 lb (450 g) ground water buffalo or bison; 1/2 tsp (2 mL) sea salt; 1/4 tsp (1 mL) freshly ground black pepper; 1 large sweet onion, diced; 4 garlic cloves, smashed and minced; 1 poblano pepper, seeded and chopped; 1 jalapeno pepper, seeded and diced; 2 Tbsp (30 mL) tomato paste; 14 oz (398 mL) diced fire-roasted tomatoes, including juice; 1 Tbsp (15 mL) cider vinegar or brine from olives; 1 Tbsp (15 mL) ground cinnamon; 2 tsp (10 mL) ground cumin; 1 tsp (5 mL) oregano; 1/2 cup (125 mL) pitted green olives or 2 Tbsp (30 mL) capers, rinsed and drained; 1/4 cup (60 mL) chopped cilantro; Lime wedges

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Here’s a classic Spanish recipe that lends itself well to ground bison or water buffalo. Bison is especially lean, so adding it to a sauce (such as in this…

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Ingredients

2 Tbsp (30 mL) extra-virgin olive oil
1 lb (450 g) ground water buffalo or bison
1/2 tsp (2 mL) sea salt
1/4 tsp (1 mL) freshly ground black pepper
1 large sweet onion, diced
4 garlic cloves, smashed and minced
1 poblano pepper, seeded and chopped
1 jalapeno pepper, seeded and diced
2 Tbsp (30 mL) tomato paste
14 oz (398 mL) diced fire-roasted tomatoes, including juice
1 Tbsp (15 mL) cider vinegar or brine from olives
1 Tbsp (15 mL) ground cinnamon
2 tsp (10 mL) ground cumin
1 tsp (5 mL) oregano
1/2 cup (125 mL) pitted green olives or 2 Tbsp (30 mL) capers, rinsed and drained
1/4 cup (60 mL) chopped cilantro
Lime wedges