Food & Drink
RECIPE: Meat Muffins (and Why Bison is Better)
by Brielle Nalence
I love cooking with bison. As opposed to beef, bison meat is regulated in the US and cannot contain artificial growth hormones, and the use of antibiotics is limited. Plus, bison are indigenous to North America and aplenty across the country, so buying from your local farmer’s market is good for you and good for your farmer. Most bison eat grass rather than corn, therefore they come into contact with less fertilizers. Bison are also naturally free-range, since they don’t require barns and prefer to be outside, year round, regardless of the weather. Bison meat is relatively a little more expensive than beef, but you’re paying for usually cleaner meat and, in my opinion, a tastier alternative that also cooks faster. I like to use a medium heat when cooking ground bison to keep the meat from drying out. Here’s one of my favorite recipes to show-off my bison love! Plus it’s gluten free.
1 muffin baking pan
1 to 2 eggs
1 package of ground bison
1 red bell pepper, finely diced
1 orange bell pepper, finely diced
1 white onion, finely diced
1 t dried basil
1 t dried thyme
1 t dried oregano
salt and pepper to taste
1 cup fresh basil, chopped
1 14 oz. can of tomato sauce (I love San Marzano)
1 package of RP’s Pasta Lasagna sheets (you will literally wow your gluten-eating friends with this ingredient!)
1/2 cup of Kerrygold grass-fed cheese (I like the mild cheddar, but any Kerrygold is great)
Some cooking fat – I prefer coconut oil with this recipe, or bacon fat if you have it on hand
1. Preheat oven to 350 F
2. Heat a frying pan or skillet with the cooking fat on medium heat, then add the sliced onion. When the onion is soft or translucent, add the bison.
3. When the bison has mostly cooked through, add the spices (dried basil, thyme, oregano, salt and pepper).
4. Next, add the bell peppers to the pan and cook with the seasoned meat.
5. When the peppers have softened a little, add the tomato sauce to the mixture in the pan, then let simmer for about 10 minutes on low hear.
6. While simmering, grease the muffin tin with the cooking fat and fill each cup with the pasta sheets (you’ll have to tear up the pasta sheets and arrange the pieces yourself to fill each cup).
7. Crack and beat the egg(s) and brush the egg onto the bottom of each muffin cup
8. After the tomato sauce and meat mixture has finished simmering, remove from heat, then spoon into the muffin cups until all are filled.
9. Sprinkle shredded cheese on top of each muffin.
10. Cook for 35-40 minutes or until cheese on top has browned
11. Let cool then top with the fresh basil!