I love this bison dish with green peppers, onions and a side of zingy mustard. It makes a great main dish to pair with a healthy veggie and something I can whip up in a jiffy.
Bison with mustard is a great combo. It goes well with its strong flavor. Cooking ground bison is no different then cooking ground beef, except that because bison doesn’t marble like beef (notice the darker red color?) Bison meat cooks more rapidly, so keep an eye on it.
Here is a simple one pan dinner that is sure to please! Add a can of dice tomatoes and tomato paste and one cup of water and you got yourself a delicious meat sauce to go over gluten free pasta.
Although bison meat is incredible all alone without any sauces or condiments, there are many dishes that taste amazing with bison, such as bison burgers, meatballs and chili. You can substitute bison just about anywhere you use ground beef. It’s a healthier and more ethical choice of meat.
Serves 4 | Prep Time: 5 min | Cook Time: 15 min
- 1 lb. ground bison
- 2 garlic cloves minced
- 1/2 large yellow onion chopped
- 1 green pepper
- 1 Tbsp coconut oil
- 2 Tbsp of fresh thyme finely chopped
- 1 Tbsp paprika
- 1 tsp cumin
- 1 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1 Tbsp dijon mustard per person (organic of course)
In a mixing bowl, mix together 1 teaspoon cumin, 1 tablespoon paprika, ¼ teaspoon black pepper, 1 teaspoon sea salt and 2 tablespoons thyme. Once spices have been well combined, add in your ground bison and mix together.
Place large skillet under medium heat and add a tablespoon of coconut oil. Once coconut oil has melted, add in onions and green peppers. Sauté for about 5 minutes; be sure to stir occasionally with wooden spoon. If you use cold expeller pressed coconut oil, it won’t add a coconutty flavor to your game meat!
Add in garlic, and stir until these have combined well with your onions and peppers (about 20 seconds).
Reduce heat and place meat into skillet. Continue to break up the meat with a wooden spoon until all of it turns brown. Cover with a lid and let cook for about 10 minutes.
Serve with a side of dijon mustard.