Bison Lettuce Cups with Garnet Yam Home Fries
Bison, or buffalo, is a naturally lean meat with a slightly stronger flavor than beef. Bison graze on their native diet of grass, so their meat is higher in omega-3s than red meat from animals that spend more time in the feedlots. I actually prefer the taste of bison to beef, and I think that sweet paprika, garlic, and pepper really elevate the savory flavors of the meat. Be sure to look for lettuce leaves that are large and somewhat pliable for best results. Or you can create dainty hors d’oeuvres using endive. The garnet yam fries are a universal hit and provide the perfect punch of color on the plate.
Ingrediënten
- 2 unpeeled garnet yams well scrubbed
- 2 teaspoons sunflower oil
- 1½ teaspoons coarse sea salt divided
- 1 teaspoon five-spice powder
- 1 teaspoon coconut oil
- 1 pound ground bison buffalo
- 1 small white onion chopped
- 2 carrots shredded
- 1 yellow summer squash or zucchini shredded
- 2 tablespoons chopped fresh oregano
- 2 teaspoons garlic powder
- 1 teaspoon sweet paprika
- ½ teaspoon freshly ground black pepper
- ½ teaspoon cayenne pepper
- 1 large head lettuce I like Bibb or leaf lettuce
- ¼ cup chopped green onions
Instructies
- Preheat the oven to 400 degrees F.
- Cut the yams into strips the size of small steak fries (thinner if you prefer crispier fries).
- Toss with the sunflower oil, 1 teaspoon of the salt, and five-spice powder until well coated.
- Spread the fries evenly on a baking pan.
- Bake for 25 to 30 minutes, or until the fries start to brown and edges are becoming crispy.
- Turn off the oven, leaving the fries in there until ready to serve.
- Heat the coconut oil in a large skillet over medium-high heat.
- Crumble the bison into the skillet and continue to break it up with a spatula as it cooks for 3 to 4 minutes.
- Use a slotted spoon to transfer the bison to a bowl.
- Add the onion and carrots to the skillet and sauté for 5 minutes.
- Add the squash and return the bison to the skillet.
- Stir in the oregano, garlic powder, paprika, remaining ½ teaspoon salt, pepper, and cayenne and sauté for 3 to 4 minutes.
- To serve, scoop a generous helping of the bison mixture into a lettuce leaf and top with green onions.
- Repeat until you run out of filling or lettuce leaves.
- Place a couple lettuce cups on each plate and stack some yam fries beside them.
Notes / Tips / Wine Advice:
Use any leftover bison mixture as a topping on a green salad for a punch of flavor and boost of protein.
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