Recent Posts
Cranberry Bison Chuck Roast
A little about bison…
- Bison contains 17 grams of protein per 4oz serving. It is also a high source of iron, omega-3 fatty acids, Vitamin B, selenium, and zinc.
- Bison is lower in fat and calories as opposed to other red meat.
- Bison is the largest mammal in North America and is the national mammal of the U.S.
- Bison were once numbered in the millions. They were almost hunted into extinction by white settlers in the late 1800’s to destroy Native food supply.
- Teddy Roosevelt helped form the American Bison Society in 1905, saving them from extinction.
- Bison live in all 50 states, including Indigenous land, wildlife refugees, and national parks.
Cranberry Bison Chuck Roast
Bison are considered a sacred animal and an important staple of Great Plains Indigenous tribes such as the Kiowas and Comanche. This recipe uses the bison chuck paired with fresh cranberries and red chilies. The tartness of the cranberries is balanced out by the honey and lime juice; almost acting in essence like a tomato to the chuck roast. This bison chuck is cooked in a Dutch oven at 225 degrees for 5 hours, but a slow cooker is also an acceptable way to prepare this dish. Serve the chuck with roasted squash or potatoes.
Ingredients
- 3 tbsp olive oil
- 3 lb bison chuck roast
- 1 cup red wine
- 3 tbsp salt
- 2 tsp ground cumin
- 1 tsp chipotle powder
- 4 cups bison stock or beef
- 1 lime juiced
- 1 tbsp honey or agave nectar
- 2 red chilies seeded and minced
- 2 cups cranberries
Instructions
- Heat up the olive oil in a Dutch oven over medium high heat. Add in the chuck roast.
- Sear for 6-7 minutes a side.
- Deglaze the pan with the red wine. Season with salt, cumin, and chipotle powder.
- Pour in the stock, lime juice, honey, and the minced red chilies. Place covered in a preheated 225 degree oven for 4 hours.
- Turn the bison chuck over. Add in the cranberries. Cook uncovered for 1 more hour.
Pabellon Criollo
Pabellon Criollo
Pabellon criollo is a traditional Venezuelan dish consisting of beans, rice, and steak. It is served on a platter; arranged to resemble a flag representing Indigenous, African, and European culinary influences.
Ingredients
Venezuelan Steak
- 1 1/2 lbs flank steak
- 2 beef bouillon cubes
- 3 cups water
- 2 tbsp butter
- 1/2 medium onion diced
- 2 roma tomatoes diced
Beans
- 2 tbsp vegetable oil
- 1/2 medium onion diced
- 4 garlic cloves minced
- 1 can black beans
- 1/2 cup water
- 1 tsp chicken bouillon
- 2 tsp ground cumin
- 1 tbsp vinegar
Rice
- 2 tbsp olive oil
- 3 garlic cloves minced
- 3 tbsp onion finely chopped
- 1 cup white rice
- 1 tsp salt
- 2 cups water
Instructions
Rice
- Sauté the onions and garlic for 3 minutes.
- Add in the rice, water, and salt. Simmer for 15 minutes over medium heat. Set aside.
Beans
- Heat up cooking oil in a pot over medium high heat. Sauté the onions and garlic for 3 minutes.
- Add in the beans, water, bouillon, vinegar, and cumin.
- Simmer for 10 minutes over medium heat until the liquid has reduced. Season with salt.
Venezuelan Steak
- Dissolve the beef bouillon in a pot of water. Add in the flank steak and garlic. Simmer for 90 minutes. Save the reserved beef stock.
- Chop the flank into pieces.
- Sauté the onions in the butter over medium high heat for 5 minutes.
- Add in the flank and tomatoes.
- Simmer for 5 minutes with 1/2 cup of the reserved beef stock.
Avocado Chicken Salad
Avocado Chicken Salad
Avocado chicken salad is a popular filling for arepas in Venezuela. You can use leftover roast chicken to make the salad or poach your own chicken breasts. Everything gets mixed together in a bowl and is ready that quick.
Ingredients
Poached Chicken
- 2 boneless skinless chicken breast
- 1/2 small onion
- 5 peppercorns
- 3 cloves
- 1 bay leaf
- 1 pinch salt
Avocado Chicken Salad
- 2 avocados ripened
- 2 tbsp lime juice
- 1/2 red bell pepper finely chopped
- 3 tbsp white onion finely chopped
- 3 tbsp cilantro chopped
- 1 jalapeños seeded; finely chopped
- 3 garlic cloves minced
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Add the onion, cloves, peppercorns, bay leaf, and salt to a pot of water. Bring to a boil.
- Add in the chicken breast. Simmer for 5 minutes until the chicken is cooked through. Cool and chop.
- Mash the avocado with the lime juice in a large bowl.
- Stir in the rest of the ingredients. Chill until ready for use.
