My bison meatloaf is prepared with locally farmed, grass-fed bison meat. It doesn't get healthier or more Canadian than local bison! I serve it with roasted new potatoes and seasonal veggies. Enjoy!
Butchers at farmer's markets and specialty stores are great sources for homegrown bison. Try these burgers with grainy mustard and whole wheat buns.
Bits of savoury bacon make lean bison meatballs extra indulgent. We use boxed beef stock instead of broth for a more concentrated, meaty flavour. If you like, substitute lean ground beef for the bison. To keep the meatballs warm throughout the party, place them in a small slow cooker set on low heat.
This is a one-dish meal that is elegant but simple. Bison is a low fat choice for meats and does not have a game-y taste.
Chef Shelley Robinson, owner of Baker Creek Bistro in Lake Louise, shared this hearty dish made with bison, an Alberta specialty. She serves the ribs with horseradish mashed potatoes and crispy parsnips. If you can get it, Alberta-made Grizzly Paw Rutting Elk Red is a terrific ale to use in this recipe.
Air-dried bison is a specialty product you can replace with air-dried beef, a Swiss item known as bundenfleisch. In a pinch, prosciutto provides a nice cured flavour.
Serve 3/4 cups rice and ladle stew on top making sure each serving has equal portions of carrots and bison, sprinkle with ~ 1 teaspoon of cilantro. Serve immediately. NOTE: When I cook this dish, a salad is served before the main course and the side dish for the main course is steamed broccoli. Dessert is Chocolate cake with mixed fruit and French vanilla ice cream.
I was admiring some locally made bison sausage at the butcher shop. The fellow behind the counter told me he liked it with a hot mustard made in Ontario. I rolled the idea over in my head and this is the result. I serve it with a handful of mixed greens and a creamy cucumber dressing. A nice crispy slice of roasted garlic toast also does well with it. The wine is the most expensive component of his recipe. I use a semillion blend that costs just over $13.00. The smokies are less than $7.00. Even with both sides, this meal is well under the $100 limit.
This is an elegant, health-wise version of a Canadian favourite that shows you don't have to sacrifice big taste for health. Bison is a red meat alternative that is becoming increasingly popular due to it's lower fat content and because it is naturally raised, hormone-free, nutrient-dense and tastes wonderfully flavourful. Alberta raises some of the best bison on earth, providing Canadians with a local source of this amazing food. Last year, I made a commitment to myself to live healthier and lose weight. So far, I have lost nearly 80 lbs, and attribute much of my success to being creative and finding healthy alternatives to higher-calorie favourites. In many cases, like with these bison burgers and oven fries, I find that the healthy version tastes even better than the original! I use Yukon Gold potatoes as they give the best result for oven fries, but they are also an inherently Canadian ingredient, being "invented" at the University of Guelph and produced locally all over Canada, including a farm not 5km from my residence here in BC. I love being able to buy local produce, and am often inspired by our delicious, full-flavoured local produce.The salad that accompanies this meal is a low-fat version of the traditional Caesar that is a fraction of the calories and offers a fresh, clean taste.
This entire meal is 598 calories, 20g fat, 43g protein, 71g carbs. Compare this to a conservative estimate of a typical restaurant-style 1/4 lb cheeseburger, fries with herbed mayo, and ceasar salad at 1200 calories and 77g of fat, and you can see that it's a pretty amazing reduction! As well, this meal tastes fresher, more flavourful and delicious than any from a restaurant...it's a win win!
To save on last-minute preparations, skewer and refrigerate the meat without the steak spice for up to 8 hours. Brush with oil and sprinkle with spice mixture just before grilling.
