Last Friday, I spent HOURS in the kitchen making this not so pretty meal. I make “Mexican Pot Roast” using bison. We chopped it and used it as taco meat. It didn’t taste very Mexican to me, probably due to the lack of Mexican spices. I should have known better and used cumin, cinnamon, chilies, and/or nutmeg. Also, the bison was a waste in tacos. Alone, you could taste it, but in the tacos it just tasted like beef.
To the left of the pic, you can see beans. Beans made from scratch. Tasty, tasty refried beans with cheese. They were very good, though I’m not sure they were worth 2 hours of cooking. I guess if it wasn’t 80 degrees right now I may think that of course it was a good idea, but the last thing I want to do right now is cook.
Lately, we have been eating meals at other peoples’ homes. What is better than a home cooked meal that you don’t have to cook? Not much.
Mmmmm, fiddlehead ferns. We had never had them before, but they were tasty. The carton they came in said they were wild, I really hope they were. I sauteed them with butter, garlic, salt and pepper. They taste like asparagus. They taste like greens. They taste like spring.
Our ferns were paired with baked sweet potato fries and bison tenderloin, but, in my mind, the ferns took center stage.
I picked up some Bison Tenderloin Steaks at my favorite meat purveyor, Farm in the Market, last Friday. They are from Big Woods Bison in Nerstrand, Minnesota. Local, low fat, and uber tasty.
Served on a tossed salad with roasted potatoes, it was a perfectly balanced meal (well, if you add a glass of milk or something.) The meat was much more tender than I ever could have imagined. While we eat a lot of ground bison around here, we had never had bison steaks. We will definitely be getting them again.