Bison Picadillo

Picadillo is a traditional dish that many countries claim to have ties too.  Being a dish focused within Spanish, Mexican and Cuban cuisines, they all have similar ingredients and processes with their own spins on it to make it native to their countries.  Explained as a dish using easily accessible ingredients like olives, raisins and meat some of the region-specific differences include the addition of potatoes, capers and additional seasonings and spices.  How the dish is served also is dictated by the region whether it is served over rice, in tortillas, with plantains or in empanadas.  Picadillo is a comforting food, that is easy to make and results in a warm, hearty, and flavorful dish. 

Our inspiration was drawn from our visit to Cuba years ago where the presence of diverse produce and seasoning was limited to government restrictions.   The value of finding an onion for sale or the trading of spices on a secret market made the outcome of a flavorful rich dish so much more impactful.  We took advantage of easily stored dried seasonings, and starchy potatoes to make this a hearty main dish.  We made it our own by using bison meat and adding sour cream, cilantro, and avocado to brighten and freshen it up.

Bison Picadillo

Jessi D

Ingredients

  • 1.5 pounds ground bison
  • 2 TB butter or avocado oil
  • 2 tsp ground cumin
  • 2 tsp dried oregano
  • Salt & pepper
  • 1 yellow onion, diced
  • 1 red bell pepper, diced
  • 1 TB tomato paste
  • 5 garlic cloves, minced
  • 3 bay leaves
  • ½ cup dry white wine
  • 1 can diced tomatoes (15oz)
  • 2 TB Worcestershire sauce
  • ½ cup raisins
  • ½ cup diced pimento stuffed olives, plus 2 TB brine
  • 2 TB capers
  • 2 yellow/Yukon gold potatoes, cut into small chunks

Directions

  1. Heat oil or butter in large skillet over medium-high heat

  2. Add onion and bell pepper and cook, stirring occasionally, until softened

  3. Add tomato paste, garlic, cumin, oregano, bay leaves and season with salt and pepper

  4. Cook until fragrant and tomato paste darkens in color, about 2-3 minutes

  5. Add wine and cook until reduced by half, about 5 minutes

  6. Add meat, stirring and breaking up until no longer pink

  7. Stir in tomatoes, Worcestershire sauce, raisins, olives & brine, capers and potatoes
  8. Cover and reduce heat to medium low

  9. Cook until potatoes are tender, about 12-15 minutes depending on the size of potato

  10. Remove bay leaves and season to taste with salt and pepper
  11. Serving ideas: rice, tortillas, avocado, cauliflower rice, black beans, cilantro, sour cream
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