The New Colorado Classic: Bison and Veggie a la poof

11 Nov

When an opportunity comes along, you better recognize it and run like hell with it. Culinary opportunities for exploration and experimentation are everywhere, and all you have to do is reach out to munch them up. Don’t be afraid to try something different just because you’ve never done it before…some thing that is initially uncomfortable to you will have a lot more value than that same old chicken dish you’ve made a thousand times.

That being said, let’s get into some grub, shall we? This recipe was inspired by a Picky Palette chicken dish, but luck so had it that there was bison meat at the store and plans changed real fast. I love a state that can offer me a meat like bison and wines of all kinds, and the great State of Colorado has both. The Verso CabSab I splashed in at the end comes from Palisade, Colo., but if you want some off the wall vino check out Vino Salida, where they still foot-smash their grapes.

1 lb ground bison

¼ chopped onion

2 cloves of garlic

Shliver of butter

Olive oil

Salt & Pepper




Drained can of carrots

Drained can of peas

Drained can of corn


1 Bay leaf

Splash of Cabernet Savagion


Additional item:

Frozen puff pastries brushed with egg wash (egg and water)

In a large pot, heat oil to medium and sauté the garlic and onion for about five minutes.  Turn up the heat and brown all the meat, don’t forget to season it with the herbs. Once all of the bison is cooked, drain out the excess oil, and mix it with the veggies, butter and the cab. Season again. After about 15 minutes, slowly stir in a few scoops of flour to thicken the mixture. Emphasis on slowly, people. You may want to throw in some more cab for good measure.

Once your pastry puffs are out of the oven, gently cut off the top hole, and then scoop the bison mix inside the puff cavity. Put the top back on, and then you inhale it. Enjoy kiddies!


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