Bison Picadillo

All I had to say was WOW. This dish was way better than I expected. Frankly I did not expect both of my kids tear up this dish over rice. Give it a try, it is quick and easy enough for a week night dinner. And yes, I had jalapeno, onions and tomatoes in this dish normally kids would shy away from.

Ingredients:

1 package of ground bison meat

1 large russet potato

1 jalopeno

2 Roma tomatoes

1 medium size yellow onion

3 cloves of garlic

1 tsp salt

1 tsp freshly ground black pepper

1 tsp ground cumin

1 tsp dried oregano

1 tsp smoked paprika

2 beef bullion cubes

Method:

In a large nonstick pan, brown bison meat over medium heat, break up any lumps with a wooden spoon, for about 8 minutes. Be patient. If the meat seems watery, the liquid will evaporate as the meat is browning. In the mean time, peel and mince the garlic, dice the yellow onion. Seed the jalapeno pepper and mince, dice the tomatoes, peel and dice the potato.

Add garlic and onions into the browned meat, cook for about 3 minutes until garlic and onions are softened. Add diced potato and jalapeno pepper. Add about 2 cups of water and beef bullion cubes. Lid on and let the potatoes cook through, about 5 minutes. Ensure the water is not fully evaporated during the 5 minutes. Add more water as needed to ensure the potatoes are cooked through and tender. Add tomatoes and cook for another 2 minutes. Add all seasonings and stir thoroughly to combine and let the flavor develop.

Serve over rice, inside of a home made tortilla, inside of a savory version naan bread, or simply spoon from the pot, anyone would love this dish!