Friday, October 2, 2009

Turkish Bison Stew- For a Cold Day


This sauce is really good! Its one of my favorites to prepare, especially when it starts to get cold. The pomegranate juice gives it an interesting and slightly sweet taste. The combination of spices fills your kitchen with a sweet aroma that is absolutely wonderful. You can also use lamb in this recipe too. I tend to just eat it as a stew or put it over a bed of romaine lettuce.

Turkish Bison Sauce

2 Tbsp olive oil
1 1/2 b. chopped onion
1/2 c. chopped carrot
1/2 c. chopped celery
1 Tbsp minced garlic
2 Tbsp paprika
1 tsp ground coriander
salt/pepper to taste
1/2 tsp ground cumin
1/4 tsp ground cinnamon
1 lb ground bison 1/2 c. pomegranate juice
1 14 oz can diced tomatoes
1 c. fresh chopped cilantro
1 Tbsp chopped fresh mint
1 Tbsp lemon juice

- Heat oil in large skillet or pot over medium heat. Add onion, carrot, celery; cook, covered, stir occasionally till soft. About 10 min. Add garlic and cook another min. Stir in paprika, coriander, s/p, cumin and cinnamon. Cook, stirring, till veggies are well coated and the spices are fragrant (about 45 sec).
-Increase heat to med-high and add bison. Cook and stir to break it up into smaller pieces with a spoon until no longer pink. Add pomegranate juice and scrape browned bits from bottom. Stir in tomatoes with juices, cilantro, mint and lemon juice. Bring to a simmer. Reduce heat and cook uncovered, maintaining a gentle simmer, stirring occasionally for 15 min. You can add water to obtain desired thickness. Increase heat and boil for a few minutes. Enjoi!

1 comment:

Anonymous said...

This may sound creepy but...how about some pictures? I mean, paleo-recipe blogs without pics is like Penthouse Letters food porn, but...I really want to SEE this Bison Turkish action...
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