Have you tried cooking bison meat? Bison has a lighter, slightly sweeter, and more delicate flavour than ground beef. It’s also high in iron, leaner and has fewer calories than beef. You can purchase bison meat directly from a farm, at many farmer’s markets and at several grocery stores in Canada too. This taco recipe from the Canadian Bison Association serves a crowd.
3 oz achiote paste or dry spice
4 fl oz vegetable oil
1 oz minced fresh garlic
1 tsp toasted cumin (ground)
1/2 tsp ground cinnamon
1/2 tsp ground coriander seed
1/2 tsp freshly ground black pepper
5 lbs bison skirt steak
Mix all ingredients of the marinade in a food processor and mix to a fine, evenly mixed consistency.
Place the marinade over the bison skirt steak and mix well to ensure all the bison is covered with the marinade.
Let sit for 2–3 days in the refrigerator.
Remove all excess oil and juices.
Place on a preheated barbecue and grill on medium heat until the meat is cooked throughout.
Remove from the grill and let rest for 2–3 minutes and then cut the bison into thin strips.
It is best to use a 5-inch white corn tortilla. Gently toast the tortilla on a griddle of non-stick pan — just enough to warm, not to toast brown.
Place the bison skirt steak on the tortilla, and top with finely diced sweet onion, roughly chopped cilantro, and radish julienne.
Optional dress with chipotle mayo.
• Use a mortar and pestle, or a spice grinder, to crush peppercorns and dried mushrooms.
• Serve with a side of roasted asparagus spears and creamy mashed potatoes if desired.
• For roasted asparagus: Trim woody ends of asparagus. Toss with 2 tbsp (30 mL) olive
oil, and 1/4 tsp (1 mL) salt and 1/4 tsp (1 mL) pepper. Roast in 425°F (220°C) oven on
parchment-paper-lined baking sheet for 5 to 8 minutes or until golden and tender.
• For creamy mashed potatoes: Boil 2 lb (1 kg) peeled and chopped Yukon Gold potatoes
with 2 cloves of garlic in boiling salted water for 15 to 20 minutes or until tender.
Drain well; mash with 1/2 cup (125 mL) warm 35% whipping cream, 2 tbsp (30 mL) butter
and a pinch of salt, pinch of pepper and pinch of ground nutmeg until smooth. Garnish
with 2 tbsp (30 mL) finely chopped fresh chives.
• Garnish steak with finely chopped chives or thyme if desired.
• Use a good-quality beef broth or stock.