Bison Burrito Recipes

BULGING BISON, ELK, OR VENISON BURRITOS

Bulging Bison, Elk, or Venison Burritos image

Make and share this Bulging Bison, Elk, or Venison Burritos recipe from Food.com.

Provided by MarraMamba

Categories One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 lb ground venison or 1 lb extra lean beef
4 large soft tortillas
2 1/2 cups refried beans
1 cup brown rice, cooked
1/2 cup grated cheddar cheese
1 teaspoon cumin
1 teaspoon chili powder
1 garlic clove, minced
1/4 teaspoon salt
sour cream
salsa
lettuce

Steps:

Spray skillet with cooking spray.
Add spices and salt to ground meat and cook until done.
Combine beans and rice in a saucepan.
Heat on low until warm through (or microwave).
Place tortillas in a folded damp towel and place in the oven on low.
Place a warm tortilla on plate, keeping other tortillas covered.
Place 1/4 bean mixture and meat on flat tortilla, leaving 2 inches at bottom of tortilla so it can be folded up.
Add 1/4 cheese, salsa, sour cream, lettuce or anything else that sounds good.
Fold up the bottom and roll the sides around.

Nutrition Facts : Calories 849.2, Fat 18.6, SaturatedFat 6.7, Cholesterol 79.6, Sodium 1499.9, Carbohydrate 119.7, Fiber 13.8, Sugar 3.1, Protein 48.6

BISON BOLOGNESE

Bison Bolognese image

Provided by Giada De Laurentiis

Categories main-dish

Time 50m

Yield 8 to 10 servings

Number Of Ingredients 13

Ingredients

3 tablespoons olive oil, plus more to finish
1 pound ground bison
1 medium carrot, finely chopped
1/2 red onion, chopped
2 cloves garlic, smashed and peeled
1 teaspoon kosher salt, plus more for the pasta water
1 cup dry white wine
One 28-ounce can whole san marzano tomatoes, crushed by hand
One 3-inch piece Parmesan cheese rind
2 stems fresh basil
1 pound pappardelle pasta
1 cup freshly grated Parmigiano-Reggiano cheese, plus more to serve
2 tablespoons unsalted butter

Steps:

Heat a medium Dutch oven over medium-high heat. Add the olive oil and the ground bison. Cook, breaking apart the meat into very small pieces with a wooden spoon until the meat is lightly browned, about 8 minutes. Add the carrot, red onion and garlic to the pan and stir to combine. Season with 1 teaspoon salt and cook for 3 minutes or until the vegetables are soft and fragrant. Deglaze with the white wine, scraping up the brown bits from the bottom of the pan with the wooden spoon. Simmer for 5 minutes or until almost completely reduced. Stir in the hand crushed tomatoes and nestle in the Parmesan rind and basil. Season with the remaining salt. Reduce the heat the medium and simmer the sauce, stirring occasionally for 25 minutes.
Meanwhile bring a large pot of water to a boil over high heat. Season generously with salt. Add the pasta to the water and cook for 2 minutes less than directed, about 6 minutes. Using tongs, add the pasta directly from the pasta water to the sauce. Add the Parmigiano-Reggiano cheese directly to the bare pasta along with the butter. Toss the pasta with the sauce to coat, thinning as needed with the pasta water to ensure it clings to the pasta. Serve drizzled with more olive oil and sprinkled with more Parmigiano-Reggiano cheese if desired.

BISON BURRITOS

Bison burritos image

Time 30m

Number Of Ingredients 13

Ingredients

6 Compliments Whole Wheat Flour Tortillas
2 packages (280 g) Sensations by Compliments Extra Lean Ground Bison
1 small onion, chopped
1 garlic clove, finely chopped
250 mL (1 cup) kidney beans, drained
30 mL (2 tbsp.) chili powder
5 mL (1 tsp.) cumin
10 mL (2 tsp.) chipotle pepper sauce (Tabasco-style)
60 mL (1/4 cup) water
75 mL (1/3 cup) Compliments Medium Chunky Salsa
To taste, sliced avocado
To taste, thinly sliced lettuce
To taste, diced tomato

Steps:

Preheat the oven to 180°C (350°F). Brown the bison with the onion and garlic in a non-stick skillet until meat is no longer pink. Add the kidney beans, chili powder, cumin, and chipotle pepper sauce. Pour in the water and add the salsa. Mix together. Salt and pepper to taste. Heat tortillas in oven about 5 minutes. Set the table with the tortillas, meat, and toppings so that each person can build their own burrito. VARIATION: For a more robust sandwich, fill each tortilla with meat mixture, add Sensations by Compliments Kansas City Style Smokey Barbecue Sauce, and top generously with aged cheddar. Fold and reheat in a skillet or microwave. For a fresh touch, serve alongside a salad of lettuce, tomatoes, and avocado.

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