Friday, April 28, 2006

Mountie Meal

About two years ago, I bought Bison to try as an alternative to beef. In the process, I came across a recipe book put together by some of the top chefs of Alberta. It's a really lean meat with a nice mellow flavor - not gamey, as I had expected.

Just last week, my eldest son asked me to make this recipe again. It is one of his favorites, and I hadn't made it for a while. This time I didn't use buffalo meat, since my freezer is full of beef. It also tasted great.

Based on the name, Mountie Meal, I suspect this is similar to what the Royal Canadian Mounted Police used to cook when they were up in posts - isolated from towns and their regular homes. It cooks up in one pan, making it a great option for camping trips. It's also a nice meal to come home to (if you want to delight hubby when he comes in after a long, hard day), as the spices are very fragrant.

Mountie Meal

1 lb. ground lean bison
1 large onion, chopped
2 cloves garlic, minced
1 pepper, chopped
2-3 tbsp. chili powder (I use less with small children)
2 tsp. cocoa
2 tsp. salt
1 tsp. oregano
1 tsp. cinnamon
1 tsp. ground cumin
1/2 tsp. black pepper
1/4 tsp. allspice
2 large tomatoes, diced
16 oz. tomato sauce
15 oz. pre-cooked pinto beans
15 oz. pre-cooked black beans
1 cup water
(opt. 7 oz. diced green chili)

Condiments: shredded cheddar cheese, chopped green onion, sliced olives, sour cream, tortilla chips.

Saute bison for 3 minutes. Add onion and garlic, saute 5 additional minutes. Mix in chopped pepper and spices. Cook 2 minutes. Add tomatoes, sauce, beans, water and chili. Stir to blend and simmer for 45-60 minutes. Serve with condiments.


Homemanager said...

Marlene this recipe sounds great. Thanks for posting it. We have never tried bison, although there is a bison farm not far from here. We should try it.

KehlerGirl said...

Where did you get your bison Marlene? This recipe sounds awesome and we're going to be going camping for may long weekend so I'll have to try it out over a fire as well. Jon will love this so thank-you.