Tricks, Tips and a Recipe
Buy some bison
By: Leanne Ely
It’s time once again for Tricks, Tips and a Recipe. Today you’ll learn a tip, a trick and you’ll get a great recipe to try it out with. Neat, huh?
Don’t forget tomorrow is the radio show, Saving Dinner with the Dinner Diva! The show is on every Wednesday at noon EST and is almost always LIVE. Bookmark this page and show up tomorrow–www.blogtalkradio.com/flylady and remember you can call in LIVE with your questions–about food, cooking, nutrition, anything you can think of! If you can’t listen live, you can always listen to the archives and now you can even send in your questions and listen to Leanne answer them on a future show! Just email Dear Leanne at Saving Dinner dot com.
Home, home on the range . . .
I always picture a rancher in the old west when I think of bison meat. Is that weird? Anyway, whatever image it evokes for you, if you’re looking for a delicious and healthy red meat alternative to beef, buy bison!
Bison is generally lower in fat, calories and cholesterol than pork, chicken and beef. It’s high in iron, vitamin B-12, dietary fiber and zinc. Bison is also not fed antibiotics and hormones as cattle are. Paleo eaters are all over the bison craze! Bison, however, is not nearly as plentiful as beef, so it does cost more.
If you can afford it, though, adding bison to your grocery order once in awhile instead of beef will be a nice treat for your tastebuds and your health.
Here’s your Trick:
Bison meat can be tougher than other red meats, so for a nice juicy bison roast, cook it in a slow cooker. Remember the rule of “low and slow.”
And here’s your Tip:
Cook your bison to ten degrees lower than your desired temperature because it will keep on cooking after you’ve taken it off of the heat. When you overcook bison, you end up with an unappealing meal!
And your Recipe:
Jamaican Jerk Bison Tenderloin
Serves 4
1/4 cup olive oil
1 1/2 teaspoons sea salt
1 1/2 teaspoons ground allspice
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons freshly ground black pepper
1 teaspoon dried thyme
1/8 teaspoon cayenne pepper (more or less, to taste)
1 tablespoon gluten-free balsamic vinegar
1 bay leaf, crumbled
2 cloves garlic, pressed
1 1/2 pounds bison tenderloin
In a small bowl, whisk together first 10 ingredients (olive oil through garlic); rub mixture into tenderloin. Cover and refrigerate overnight.
Preheat oven to 400°F.
Place tenderloin on a rimmed baking sheet; bake for 1 hour or until desired level of doneness is achieved. Let tenderloin rest on a cutting board for 10 minutes before slicing.
Eating Paleo? Try our Paleo menus, they have great healthy recipes!
