Recent Recipes

Indigenous Tacos

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