All posts tagged bodybybison

Full Time Wife – Curry Bison Burgers

By BodyByBison | August 13, 2012 | Bison Burger Recipes, Bison Recipes, Bison Recipes From Web | Comments Off

The Full Time Wife

Curry Bison Burgers

I’m a big fan of Bison burgers. If you gotta have red meat go with bison or elk. The meat is leaner and it really tastes delicious without the gamey-ness. Lately, I’ve been wanting more excitement in my burger department, so I followed my heart andstomach and came up with this recipe. I’m so pleased with the tasty outcome, I just had to share it with you. Have a great supper!Curry Bison Burgers

1 lb of Ground Bison
Half a White Onion, minced
1 1/2 teaspoon of Salt
1 teaspoon of Black Pepper
1 tablespoon of Madras Curry Powder
2 teaspoons of Garlic Powder
2/3 cup of Puffed rice cereal
1 egg lightly beaten
Coconut oil for pan
Whole wheat buns
Cubed ripened Ataulfo Mango
Sriracha Chili sauce
Veganaise

In a large mixing bowl, add all ingredients together. Use you hands and squish away!
Form meat mixture into round 4 ounce balls and pat down into burger patties.
Heat pan on medium high. Add a tablespoon or so of Coconut oil. Once oil is heated pan fry patties about 4-5 minutes on each side.
Remove patties on paper towel to drain excess oil. Lowering heat to medium, place both sides of bun face down on hot pan to lightly toast bread.
Carefully remove buns after 30 seconds to a minute. Dress buns with Veganaise and Sriracha sauce. Place cubed mango on burger and enjoy!

For a side dish, I sauteed some Kale & Shredded Carrots in garlic infused coconut oil and a couple splashes of low sodium soy sauce.

Forest Leaves – An Italian (Bison) Steak Fit For a Queen

By BodyByBison | August 1, 2012 | Bison Recipes, Bison Recipes From Web | Comments Off

An Italian steak fit for a queen

By Melissa Elsmo OUT OF MEL’S KITCHEN July 31, 2012 2:44PM

Nothing is more quintessentially Italian than dining al fresco on narrow streets in quaint medieval villages.

The thought conjures images of hand-made pasta tossed in delicate tomato sauce and served alongside glasses of ruby-hued chianti in the fresh Italian air.

On the heels of touring Gradara castle, immortalized in the fifth canto of Dante’s Inferno, I settled in to enjoy a late and leisurely afternoon lunch at a casual osteria. Tucked behind pristinely preserved castle walls in the Marche region of Italy, the eatery’s grapevine covered patio proved to be a perfectly enchanting setting for a most memorable lunch.

The diminutive, Osteria Della Luna, located in the charming town of Gradara served me the finest meal I enjoyed during my recent Italian adventure. Rather than select a predictable pasta dish, my eyes veered toward the rustic menu offerings centered around Italy’s coveted Chianina beef.

Chianina are among the oldest beef cattle breeds in the world and the large white cows pepper the hillsides throughout Italy. The hefty animals yield surprisingly lean meat with a bold flavor that foodies across the globe clamor for.

Monstrously thick Chianina steaks are the star ingredient in the iconic Tuscan Porterhouse steak dish called Bistecca alla Fiorentina, but I opted for something a little more manageable during my lunch in Gradara. On instinct I ordered a divine Chianina tenderloin steak with grilled pears, soft Stracchino cheese, crispy fennel and peppery arugula.

I savored every last bite of my glorious meal and washed it down with a memorable Sangiovese.

The simple preparation methods and limited ingredient list produced a surprisingly complex flavor and well-balanced dish. The entire experience left me feeling like the queen of the castle and I left inspired to riff on the dish at home.

Give it a try; I have no doubt it will leave you feeling soddisfatto!

Melissa Elsmo is an Oak Park mom, wife and chef/foodie. She speaks regularly about reclaiming the family dinner hour with nutritious meals. Check out her food blog at www.outofmelskitchen.blogspot.com.

CookingPlanIt.com – Bison Burgers with Chipotle Aioli

By BodyByBison | July 23, 2012 | Bison Burger Recipes, Bison Recipes, Bison Recipes From Web | Comments Off

Bison Burgers with Chipotle Aioli

Prep Time12 min
Cook Time35 min
Total Time47 min
Servings4
SkillEasy

Description

Bison is a leaner red meat that is also higher in iron than regular beef, so it’s worth finding fun ways to incorporate bison into your diet. This recipe is juicy, flavorful and will satisfy any burger craving.
Created by: Emily Wilson

Helpful tips

Bison Burgers with Chipotle Aioli

Bison is becoming more popular and easier to find at the grocery store. If you can’t find it, feel free to substitute regular ground beef.

Ingredients

Amazing Paleo – Spicy Bison Burger Recipe

By BodyByBison | July 9, 2012 | Bison Burger Recipes, Bison Recipes From Web | Comments Off

SPICY BISON BURGERS

Written by Mariel Lewis on June 26, 2012. Posted in Game Meat, Protein, Veggies

Bison. First time trying it ever. I was a bit intimidated by the name, not gonna lie. We never had bison at our dinner table in Ecuador. I probably never even knew people ate this animal now a days! J I was completely familiar with chicken, eggs, pork, beef, and fish…not bison. A couple of months ago I saw a lovely ground beef looking package at CostCo, so I grabbed it. It wasn’t beef though…beef happened to be right next to it, in a slightly different colored package. So what was it? BISON! How cool! Game meat. Totally wanted to try something new…edgy. I was sold. Once I got home, I placed my bison in the freezer. To be honest, I think the poor bison package sat in my freezer for 2 months! I was wayyy intimated by this unfamiliar animal. It’s so massive and hairy and wild. It could kill me if I was left alone with it in a field. What a creepy thought. Even though it’s tougher than me…someone had conquered it, and I have the convenience of picking it up from the grocery store; sort of crazy to think about. We humans may not be stronger, tougher, bigger, and faster than other animals…but we sure can build tools to help us out. That’s our gift, being intelligent enough to build tools. Tools help push us all forward and live better, more efficient lives…anywhere from hunting big animals in order to eat and stay alive, to building spaceships that can leave this planet and land on foreign ones… pretty amazing! Using my super helpful kitchen tools, I was extremely anxious to get cookin’ and finally taste bison! I needed to know what my taste buds would think of it. As the burgers were cooking, my husband called and told me he was driving home. He asked me what I was up to and I told him about my little Bison cooking adventure. He was intrigued. Preston got home just as I was taking my burgers out of the oven; we added avocado slices and sriracha on top of our burgers, cut a bite, ate the bite, tasted the bite, and it was…lovely! Success! Preston and I helped ourselves to a second serving. We seem to do that a lot, don’t we? Tools you’ll need:

Wine Enthusiast Magazine: Bison Burgers, Chefs nationwide riff on this favorite comfort food, the perfect wine-pairing partner.

By BodyByBison | July 2, 2012 | Bison Burger Recipes, Bison Recipes From Web | Comments Off

Burgers

Chefs nationwide riff on this favorite comfort food, the perfect wine-pairing partner.

Published on Jun 28, 2012

BY ANDREW HOOVER

Proof on Main

Louisville, Kentucky

Using grass-fed bison meat as the base, Executive Chef Michael Paley tops his Bison Burger with local Cheddar, house-cured bacon and Jezebel sauce. For wine, General Manager Rachel Cutler gives a nod to Palazzo’s Cabernet Franc from Napa. “It has structure and spice, but is soft and earthy enough to pair well with the bison.”

Jezebel Sauce

Recipe courtesy Michael Paley, executive chef of Proof on Main, Louisville, KY