Overnight Baked Berry Banana French Toast
Apricot and Almond Pasta Salad
Crunchy Chicken or Chickpea Salad
Recipe adapted from Sean Sherman, The Sioux Chef’s Indigenous Kitchen.
2-3 pounds ground bison (find it Frozen on Aisle 10)
Generous pinch salt
Generous pinch juniper (or fresh rosemary)
2 tablespoons sunflower oil
2 medium onions, chopped
1 tablespoon chopped sage leaves
1/2 cup vegetable stock
1-2 tablespoons maple syrup to taste
Corn Cakes for serving*
Wojape for serving**
Chopped sorrel for garnish (optional)
* Corn Cakes recipe here.
** Wojape recipe here.
Season the bison with salt and juniper. Heat the sunflower oil in a large Dutch oven over high heat and add the onions. Cook until softened and lightly browned, about 3-4 minutes, stirring occasionally. Add the bison and sage and cook until browned, about 3-4 minutes, stirring occasionally to break up the meat. Add the stock, bring to a simmer. and cook until all of the liquid is reduced to a glaze, about 3 minutes. Season with maple syrup.
Serve with Corn Cakes and a drizzle of Wojape (recipes linked above). Garnish with sorrel.
Yield: 6 servings