Posts tagged ground bison

Bison Noodle Soup

First of all, this will be my last recipe post for this year. Starting tomorrow, I will be embarking on a road trip that’ll have me circling around the rocky mountains for two weeks straight. I’ll be eating out for a change! But I will be back in my kitchen in the new year. See you then.

Okay, honestly, I just wanted a simple chicken noodle soup to warm me up on a cold winter night before I begin my trip. But I’ve got a ton (well, more like a quarter pound) of ground bison meat left over from making the lettuce wraps last week. This has got to go now!

I remember back in the day when my mom would often prepare creamy macaroni soup with ground beef. It was total comfort food. So, I thought of making something similar using the leftover bison meat. Definitely, a healthier version on every side.

Wow! That took me back in time. Except that I had to be aware that I’m working with a bland meat here and that seasoning is key to extracting as much flavor as possible. My mom would always make the soup so creamy but I didn’t want to rely too much on the cream so I only put a few tablespoons of milk. And I even use low-fat. You can use whole milk or even half and half and a little goes a long way with those.

A couple handful of Egg Noodles
1/4 lb. Ground Bison (or any ground meat)
1/2 Frozen Peas & Carrots (or any diced vegetables)
1/2 Shallot (or onion)
2-3 Cloves of Garlic
Low-Sodium Chicken Stock (or whatever stock/broth you prefer)
Olive Oil
Finely chopped Parsley (or Scallions)
Salt & Pepper
Milk (or Half & Half)

In a pot or dutch oven, cook ground bison in olive oil, seasoning with salt and pepper along the way. When the meat is almost done, add the garlic and some parsely and cook through for a few more minutes. Then add as much frozen peas & carrots as you want and pour in the stock, just enough to make the right amount of soup. When it starts to boil, add some egg noodles making sure that they’re all submerged enough to cook evenly. Just eyeball it, either add more stock or add less egg noodles. Stir and let it boil uncovered, until noodles are cooked, about 8 minutes. Re-season as needed. Turn off the heat and gradually pour in as much milk as you need. This depends on how creamy you want your soup to be. Ladle soup in a bowl and garnish with more parsley.

Leave a comment »

Bison and Tofu Lettuce Wraps

For dinner the other night, I wanted to do a lettuce wrap with tofu but also wanted a little meat on it. At the store, I was trying to decide on either lean ground beef or turkey when I spotted the bison meat on sale. Usually, these guys cost twice as much as the beef version but this time, it was the same price almost. Now, I thought it’s probably because I had to eat it within the next 24 hours before it goes bad… but no! It was good for another week or so. Cool!

Bison meat is very healthy. It’s actually more nutritious than chicken. The only beef (no pun intended) I have about it is that it’s a little on the bland side. Since it has very little fat, you really have to rely on seasonings to help bring out some flavor. I’ve had bison burgers in the past and I gotta tell ya, I’m just tired of pouring in so much ketchup just to liven it up, y’know. So in this dish, I seasoned it liberally with Chinese five spice, some soy sauce and fresh ground pepper. After all, with flavor challenged ingredients like bison and tofu on the forefront, you just gotta help kick it up a few notches ‘cuz they won’t do it by themselves.

But hey, I will tell you that  this dish totally rocks! It is so refreshing and so filling. And you can easily make it vegetarian by simply omitting the meat and maybe doubling the amount of mushrooms.

1/3 lb Ground Bison
3-4 Cloves of Garlic, minced
1 Small Onion, finely chopped
1/2 cup Frozen Peas & Carrots
1 Portobello Mushroom, finely diced
1/2 bunch Scallions, finely chopped
1/2 cup Hoisin Sauce
1/2 of 14oz package Tofu, cut into half inch cubes
Butterhead Lettuce (Bibb or Boston)
Lemon Wedges
Fresh Ground Pepper
Soy Sauce
Chinese Five Spice
Canola Oil
1 tbs. Pure Sesame Oil

In a dutch oven (or large skillet), brown ground bison in a little canola oil over medium heat, seasoning with soy sauce, five spice and ground pepper as it cooks. When it’s almost done, add garlic, onions, peas & carrots, mushrooms and stir for about 5 minutes or so. Mix in the hoisin sauce and pure sesame oil. Stir to incorporate evenly. Turn off the heat and gently fold in the tofu being careful not to mash the cubes. Spoon mixture on lettuce leaves. Do not overload! Squeeze a little lemon juice and eat like you would a taco!

Comments (1) »