Indigenous Inspired Bison Pot Pie
Another wonderful recipe from our friend Kara the Kiowa Foodie. (Check out her tasty IG @KiowaFoodie) Kara proudly represents her native roots by fusing traditional Native American ingredients and dishes with present day influences. Her recipes are thoughtfully developed and and beautifully presented. Her Indigenous Inspired Bison Pot Pie is no exception! Kara's use of the bison, corn, chiles, squash and sage reflect her cultural heritage and her highly loved sage biscuits top off this flavorful dish. Find more Kiowa Foodie recipes on her blog.
This recipe uses a bone-in arm roast but works great with shanks, chuck roasts, boneless roasts and even our bison stew meat.
Indigenous Inspired Bison Pot Pie
This Indigenous-inspired pot pie recipe features slow-braised bison, hominy, and
roasted butternut squash seasoned with sage. Each hearty portion is best served
warm beneath a freshly baked sage biscuit.
I’ve carefully selected these ingredients––bison, corn, chiles, squash, and sage––
because of their cultural ties to my Native American ancestry.
3 ½ lb bone-in bison arm roast
2 cups butternut squash, cubed
1 large can of white hominy, drained
2 tablespoons of fresh sage leaves, finely chopped
2 tablespoons of butter
3 dried guajillo chiles
3 dried ancho chiles
1 container of beef stock, more as needed
Kosher salt, freshly ground pepper
6 sage biscuits, recipe in notes
Prepare your bison roast
Rinse and pat dry.
Sear it on all sides in a hot skillet.
Cover in a medium dutch oven or roasting pan, filled halfway with beef stock and a mix of dried guajillo and ancho chiles.
Cook in a 300° F for for 2/12 to 3 hours until tender, turning over your roast halfway through cooking.
Prepare butternut squash
Toss your butternut squash with dried sage leaves.
Add butter to a skillet on medium high heat.
When the pan is hot, add your butternut and sage mixture.
Brown and crisp your butternut squash.
Prepare your pot pie sauce
When the bison is done, remove your roast and strain your liquid.
Remove the softened flesh from the chiles.
Add back your liquid to the roasting pan with the chili paste.
Add a ¼ of red wine (optional).
Reduce on the stovetop by half.
To thicken the liquid even more, mix a tablespoon of butter with a tablespoon of flour, and then slowly add that mixture to the sauce.
Combine all ingredients and simmer
Once your sauce is reduced and seasoned with salt and pepper, add shredded roast, hominy, and squash.
Combine and bring to a gentle simmer for 10-15 minutes until all of the ingredients are well heated.
Taste again for seasoning and adjust.
Serve each portion warm, topped with a sage biscuit.
*You can use any shoulder roast or even stew meat for this recipe!
Kiowa Foodie’s Sage Biscuits
1 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
1 teaspoon baking powder
1 teaspoon sugar
5 tablespoons cold butter cubed
1 tablespoon finely cut fresh sage
2/3 to 1/2 cup of cold heavy whipping cream, more as needed
10-16 Fresh sage leaves for garnish
One egg (for egg wash)
Whisk dry ingredients and fresh sage. Add butter and incorporate until a coarse
meal forms. Add liquid until you have a shaggy but cohesive dough.
Dump onto a floured surface. Pat into a rectangle. Laminate by folding like a letter
3 times. Pat into a square after the last lamination. Use ripple or round biscuit
cutters and add to a sheet pan with parchment, slightly touching.
Brush biscuit tops with an egg wash. Slightly blanch full sage leaves in hot tap
water and brush them with the egg wash before you arrange them on the biscuit
caps. Brush with your egg wash again.
Bake at 425° F for approximately 10-20 minutes, depending on thickness.