According to my Wildatarian friend and colleague, Teri Cochrane, we should be eating more wild meats. Wild meats would include bison, elk, deer, goat, lamb, pheasant, etc. There has been more evidence that our agricultural meats are severely infected with various strains of viruses and bacteria. Whatever meats you choose, make sure that they are sustainably raised and are 100% grass fed. That being said, I like to indulge in wilder meats and experiment with the flavor and recipes for a change. This recipe is very flavorful and keeps the bison tender. Turmeric and curry create a very earthy taste, while the coconut milk adds the creamy, smooth taste. Bon Appétit!
Sautee the following in a deep pan:
1 tablespoon coconut oil
1 pound Bison cut in small pieces
1 small onion – diced
1 red pepper, sliced thinly
4 celery stalks, chopped in large pieces
1 teaspoon crushed garlic
1.5 cups mushrooms of your choice
Add these spices:
3 teaspoons turmeric
2 teaspoons curry (or more)
1 teaspoon salt
¼ teaspoon chili peppers (or more)
Stir occasionally until the spices are well blended
Add the following:
2 tablespoons butter
1 can full fat coconut milk
Stir to combine and simmer for about 45 minutes.
Serve over cauliflower rice or with Faux Tatoes. Enjoy!