The Hungry Goddess is an omnivore. I adore my veggies, but I eat meat as well. My meat choices have been changing over the years and I seek out meat sources that are organic, grass-fed, free range, and companies that have sustainable practices. Bison has been one of the most delicious (and healthy!) meat choices that I have made in the past few years.
Bison meat is lean and clean and nutrient dense. Quality bison does not have a “gamey” taste; it is comparable to quality beef. I prefer ground bison to ground beef and enjoy the steaks equally, but I would choose bison over and over, simply due to the nutritional stats – the fat level alone is staggering (in a good way!)!
Research by Dr. M. Marchello at North Dakota State University has shown that the meat from Bison is a highly nutrient dense food because of the proportion of protein, fat, mineral, and fatty acids to its caloric value. Comparisons to other meat sources have also shown that Bison has a greater concentration of iron as well as some of the essential fatty acids necessary for human well being. National Bison Association
Bison are only found in North America and are not called buffalo. They ARE part of the Bovidae family, which includes more than 100 species of hoofed mammals, called ungulates — buffalo, bison, antelopes, gazelles, cattle, sheep and goats. Our bison are unique in for their massive humps and heads, while buffalo, like the African buffalo, can have horns with a span of up to six feet. (Live Science)
When I lived in Utah, Antelope Island was an absolutely mandatory visit and I indulged in some bison stalking. The Great Bearded One (above) was about the size of a Volkswagen. I had no idea that they charged and had cautiously approached to get this picture. Thankfully, he swung his massive head, eyeballed me, and decided I was not charge-worthy. They are magnificent animals with a long and sacred history in North America.
I got the ground bison at Costco – you will have to buy 2.5 pounds but you can easily freeze one package and double delicious bison! Check out my bison burgers or bison chili for more great ground bison recipes.
Tacos are sooooooooo easy and I decided to go with Napa cabbage instead of tortillas. Fresh Campari tomatoes, red cabbage, English cucumbers, and black beans were scrumptious toppings but the Avocado Cilantro Dressing was the second superstar after the bison! The final bite with all the toppings, bison, and dressing sent me into eye-closing hummmms of yessssss. Taco Tuesday sorted.
Who is ready to eat some tacos? Ohhhhhh yeah … more Avocado Cilantro dressing please.
Stay tuned for my Northfork Bison steak review coming on Thursday! And remember bison for Father’s Day – what a great gift!
Ingredients for the Bison Tacos (serves 6+):
- Napa Cabbage leaves, cleaned (or your favorite taco shells)
- 1.25 pounds of ground bison
- Salt and pepper for the ground bison
- All the toppings you love! I used 1 can of Organic Black Beans, Shredded Red Cabbage, Diced English Cucumber, and chopped Campari Tomatoes. I dusted some shredded cheese
Directions: Fry the ground bison in a pan just like you would ground beef. It is very lean so keep the heat around medium. Fill the Napa Cabbage leaf or taco shell with ground beef and add your toppings.
- half of ripe avocado
- ¼ cup sour cream or Greek yogurt
- 1 tablespoon lime juice or more if you want more acid
- ½ cup water
- 1 cup cilantro leaves
- 1 small clove of garlic
- 1/2 – 1 teaspoon salt
Directions: Add all ingredients to food processor or blender and pulse until smooth. Taste and add salt. This dressing before salt is very creamy and kind of one note so the salt really boosts it! Drizzle over your tacos and ENJOY!