Thanks to its low heat, longer cooking time and added liquid, braising is the cooking method of choice to soften lean, low-fat cuts of bison. If bison (often labeled as buffalo) is a bit out of your budget or unavailable in your area, simply substitute with lean beef instead.
1 large red bell pepper, cut lengthwise into thin strips
2 cups sugar snap peas or snow peas, cut lengthwise into 1/4-inch strips
In a large Dutch oven, heat oil on medium-high. Pat bison dry with paper towel, add to pot and sear on both sides until lightly browned, 3 to 4 minutes per side. Transfer bison to a plate and cover to keep warm.
Add onion to pot and reduce heat to medium. Cook onion for 3 to 4 minutes, until softened and lightly browned, stirring. Add garlic, five-spice powder, ginger and white pepper; stir to combine and cook for 1 minute, stirring.
Add 1/3 cup broth and cook for 1 minute, scraping up browned bits from bottom of pot with a wooden spoon. Stir in tamari, carrots and remaining 2/3 cup broth. Return bison to pot; cover, reduce heat to low and cook for 20 minutes, until bison is tender when pierced with a fork.
Remove from heat and transfer bison to a cutting board to rest for 3 to 5 minutes; then cut into thin slices on a diagonal. Meanwhile, add bell pepper and peas to pot, return to low heat and cook for 2 minutes, until bell pepper is just tender. To serve, divide bison among plates and top with pan sauce and vegetables, or serve vegetables alongside.
Serving Size: 3 oz bison, 1 1/2 cups vegetables, 1/4 cup pan sauce
Those who tend to shy away from cooked cabbage may become converts thanks to braising, as it brings out the crucifer’s natural sweetness. Couple that with this flavorful sauce, which gets richness and depth from searing an onion in coconut oil, and you’ve got a side that’ll take center stage.
A slow-and-low cooking method ensures this extra-lean roast cooks up perfectly tender and moist, while a warm mix of exotic spices and fruity pomegranate imparts a satisfying flavor profile. Customize your meal by substituting the veggies called for here with whatever winter squash or root vegetables you have on hand, such as carrots, parsnips or even cooking pumpkins like the Cinderella, Baby Bear or Sugar Pie varieties.
Tip: Dried fenugreek leaves (aka kasuri methi) are common in Indian cooking. Famous for their distinctive bitter flavor, kasuri methi are also a healthful source of vitamin C. Look for them in the ethnic section of your grocery store, or at a nearby Indian market.