Recent Recipes

Pozole Estilo Jalisco

Acorn Squash Tacos

Smashed Sage Butter Potatoes

Beet and Pear Salad

Ensalada de Nopales

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