Outdoors, I love making cast iron skillet bison picadillo recipe. This dish never fails when my husband and I are grilling outdoors. It’s great for cooking outdoors, has a ton of flavor, and is simple to prepare.
The flavor of bison picadillo cooked in a cast iron skillet over an open flame is unparalleled. Bison has a rich, deep taste while being leaner than beef. Ground bison, tomatoes, onions, bell peppers, and a variety of spices come together in this cast iron skillet bison picadillo. It never fails to satisfy because it is both easy and tasty.
The ease of cooking it is one of my favorite things about this cast iron skillet bison picadillo. You only need a cast iron skillet and a few other essentials. The skillet’s ability to retain heat and cook food uniformly makes it ideal for use in outdoor kitchens. On top of that, it can withstand the wear and tear of being outside.
For our cast iron skillet bison picadillo, it’s not uncommon to have it serve as the main course. It goes well with tortillas or rice, but a simple salad can do as well. Every mouthful is delightful because the tastes work together so well. The bison meat becomes even better as it absorbs the seasonings.
The cast iron skillet bison picadillo in a cast iron pan is another delicious recipe that goes well when shared with a beer or a bit of wine. This meal is a guaranteed crowd-pleaser at any of our barbecues or the campground. You can whip up a large quantity with ease, and the flavor is sure to please. In addition, it offers a welcome change of pace from our typical outdoor fare of burgers and hot dogs.
Give the cast cast iron skillet bison picadillo a try if you’re searching for a new dish to prepare while camping or hiking. It goes well in any outdoor situation, is flavorful, and is simple to prepare. I promise you, you won’t regret it. Grab your cast iron skillet and ground bison, and get ready for a tasty outdoor dinner.
Instructions for Preparing the Cast Iron Skillet Bison Picadillo Recipe
- Beginning with a fire or charcoals is the first stage in preparing the cast iron skillet bison picadillo recipe. Make sure you have an abundance on hand because you will be utilizing them for the cast iron skillet bison picadillo recipe.
- Start a big fire using (ideally) hardwood and let it burn down slowly if you’re using embers. It can take more than an hour to complete this process from beginning to end.
- Light a big chimney starter if you’re using charcoals. To get the coals hot and ready, this process will take around 20 minutes. Having a supply of charcoal on hand is a good idea.
- Add a flat fire great on top of the embers for cooking
- Get a big skillet hot over medium-high heat and add 1 tablespoon of oil. Sauté the peppers and onion for three minutes, or until they start to soften. For an additional minute, sauté the oregano, cinnamon, chili powder, cumin, and garlic until fragrant.
- Set aside the veggies and add the bison, crumbling it with a wooden spoon. Season with 1/2 teaspoon of pepper and 1 teaspoon of salt. Brown the meat in the pan until it loses its pink color.
- The potatoes, bay leaf, canned tomatoes and chilies, 1 and 1/2 cups of stock, and 1/2 teaspoon of more salt should be added next. The potatoes should be fork-tender and the sauce should be thick like gravy after 40 to 50 minutes of simmering in a simmering saucepan.
- After bringing everything to a boil, turn the heat down to low. To prevent the picadillo from becoming dry as it simmers, you might have to add a little additional stock. Discard bay leaf and taste for seasoning once cooking is complete.
- While that’s happening, heat up enough oil to coat the bottom of a heavy frying pan or cast iron skillet by 1/4″. Toss in a little tortilla fragment; when it sizzles and rises to the surface, you know the oil is hot enough to fry the tortilla. Gently place a tortilla into the steaming pan of oil.
- After about 30 seconds of flat-frying, use tongs to fold tortilla in half, pressing down on one side for about 30 seconds more, then flip and fry until bottom is also browned.
- To serve the cast iron skillet bison picadillo recipe: spoon the picadillo into the slightly cooled taco shells, sprinkle with romaine, diced tomato, shredded cheese, and jalapeño (if desired). Serve guacamole and salsa alongside the tacos.
Ingredients
Picadillo
avocado oil
onion
red bell pepper
yellow bell pepper
garlic cloves
cumin
chili powder
cinnamon
oregano
Kosher salt
ground bison
potatoes
diced tomatoes
bay leaf
chicken
tortillas
For Serving
thinly shredded lettuce, diced tomatoes, shredded jack or cheddar cheese, sliced pickled or fresh jalapeños, salsa and/or guacamole
5 Reasons I Love the Cast Iron Skillet Bison Picadillo Recipe
1. It is delicious
If you like meat, you will like Bison. People describe Bison meat as tasting comparable to beef but richer and somewhat sweeter. However, because bison is so thin, it is crucial not to overcook it. Bison should not be cooked beyond medium. Of course, if you use ground Bison, this isn’t an issue.
Some people are afraid that Bison will have a gamey flavor comparable to venison; however, I have never found this to be the case. Bison, in my opinion, tastes better than any meat I’ve ever tasted. Bison meat is denser, richer in flavor, and more satisfying than beef, in my opinion.
2. Lean Protein
Food guidelines advocate bison as a lean protein alongside skinless chicken breast and other wild game meats, and for good reason. 100g of lean bison contains just 2.42g of fat, compared to 8.09g in lean beef and 9.66g in lean pig. The same 100g of bison contains just 82mg of cholesterol, compared to 86mg in the same quantity of lean beef, pig, and chicken. If you want to keep things lean and clean, Bison is an excellent choice. Figures sourced from the Canadian Bison Association website.
3. Lot’s of the Good Stuff Inside
In addition to being lean as well as low in cholesterol, bison is high in iron (3.42mg per 100g lean meat compared to 2.99mg in beef, 1.1mg in pork, 0.6mg in chicken, and.34mg in salmon), vitamin B12, B6, Niacin, and Zinc. Bison’s high iron content makes it an ideal choice for both men and women who suffer from anemia. In 2018, Thehealthy.com (part of Reader’s Digest) identified bison as one of the 13 Superfoods Every Healthy Woman Needs in Her Diet because women are more susceptible to anemia, and bison delivers a high iron, low-fat choice to help address this issue.
Bison are raised without growth stimulants or hormones and are not regularly fed antibiotics.
4. It’s Sustainable
Bison are raised sustainably, contributing to the land’s development and biodiversity rather than depleting it. Because practically all of a bison’s nutritional demands can be supplied by *feeding on native perennial plants that grow natively in Canada, there is no need to overfertilize the soil. These grassland ecosystems would often be exploited for monoculture cultivation, such as grain or soybeans. Some monoculture farms have even been turned into more biodiverse bison grazing areas.
Raising a bison cow and her young requires between four and sixteen hectares of grazing space. However, bison live on, consume, and fertilize these enormous grasslands. Compare this to other commercial farming approaches that confine animals to limited quarters and raise their feed on monoculture farms. To be sustainable, these monoculture agricultural processes require a lot of acreage and artificial fertilizers. Of course, the feed must be moved from the farm to the animals.
5. You Already Know What To Do With It
One might be telling yourself, “This seems wonderful, but what do I do with it?” That is an excellent question. But here’s the thing: You are already aware of what to do with it. Let me ask you something: Have you ever cooked beef? If you said yes, you have your answer. You may make the same dishes you’ve always used; just substitute Bison for the protein. It is that easy.
Bison, The Meat of The Future.
Nutritional Facts for Meat Groups
I’ve been cooking with bison for more than a decade, at private dinners, and at home, and I’ve always liked it. An observation that has impressed me over the years is that bison ought to be more widely recognized than it is, and I believe it is about to be. I believe that as consumers seek for more sustainable meals and leaner meats, bison will gain appeal. There is a growing trend, and for good cause, of eating higher quality meat in lesser quantities. Bison, with its high caloric density and unquestionable quality, is the ideal protein for this future dietary standard.
If you’ve ever spotted Bison at the grocery store, thought about it, but then passed it up because you didn’t know what to do with it or how it would taste, I hope this has given you a reason to reconsider. I hope you try it because I am convinced that you will be pleased with the results.
Grass-fed, regenerative bison meat is superior in flavor, protein content, and nutritional density. Bison is a lean, soft, naturally tasty meat with a deeper taste profile and darker color than beef. Bison meat, unlike that of other exotic species, lacks a “gamey” or wild flavor and is typically thought to be sweeter. Bison meat is interchangeable in almost any red meat dish.
Bison steaks cook around 1/3 faster than beef steaks due to their thinner nature. Bison steaks are best cooked medium-rare (135°F)/medium (145°F) to keep the meat’s moisture and taste – this means taking the meat off the fire when it is approximately 5 to 10 degrees below your ideal temperature to account for the rise in temperature while it rests.
Bison Cooking Guidelines
Chart Showing Various Cuts of Bison
Steaks (Grill, Broil, or Pan-Broil)
Use steak ¾ to 1 inch thick
Place in lightly oiled skillet and use medium heat on stove top
Place bison on BBQ or 6 inches from the heat source in broiler
Cook 4 – 5 minutes per side
To increase tenderness, marinate sirloin tip and inside round steaks for 8- 24 hours
Roasts (Sirloin Tip, Inside Round)
Sear roast in oven at 500°F (260°C) or on stove in a hot pan
Season roast, add ¼ cup (50 mL) of liquid (water or red wine)
Roast at 325°F (165°C) in covered pan or place in slow cooker
Cook roast to medium rare 145°F (63°C)
Roasts (Rib, Loin and Tenderloin)
Use uncovered pan with rack
Season as desired to taste
Cook at 275°F (135°C)
Do not cook past medium 155°F (68°C)
Burger
Cook ground meats to 160°F (70°C) internal temperature
Make sure all patties sit flat on grill for entire cooking time.
Cooking equipment should maintain temperature of 375°F (190°C) even when loading continuously with frozen patties
Ground bison should always be cooked until no pink remains
Natural versus Organic—Bison Meat is Meat Raised Naturally
The term ‘natural’ does not mean the same as certified organic. Under Canadian labelling guidelines, a ‘natural’ or ‘naturally raised’ label claim is allowed only if animals were raised with minimal human intervention, such as bison. While we can’t claim our bison meat as certified organic, we can say that our products are about as natural and unprocessed as you can get.
Bison Meat Benefits
Bison meat is one healthy protein, but don’t just take our word for it. The U.S. and Canada’s food guides recommends bison meat as a ‘heart healthy lean protein’ for anyone, and many nutritional experts tout bison as ‘a step above beef when it comes to sustainability, heart health and even taste.’ Nutrient-dense bison meat is healthy because it’s:
Bison is lean meat with a similar texture, flavor, and appearance to beef, but its impressive nutrient profile uniquely supports an active lifestyle. With no carbs, only 2.1g of fat, and a whopping 24 grams of high-quality protein per serving, the health benefits of bison meat are extensive.
Promotes Muscle Recovery
The main appeal of bison is its high quality protein content. . Protein is essential for helping your muscles recover from a tough workout. With the high-quality protein that bison contains, your body can use it for muscle synthesis and utilize the naturally-occurring vitamins and minerals to support overall health.
Supports Bone Strength
Protein has been shown to have a positive association with bone strength, especially within the senior demographic. With bison possessing a very pure and high-quality source of protein, regularly consuming this lean meat can help improve muscle mass and bone strength, keeping individuals—particularly seniors—active and independent.
Great Source of Zinc
Just a 4-ounce bison patty can provide over 3 milligrams of zinc—an essential mineral for your immune system, metabolism, and healing wounds. Zinc from meat sources, such as bison, is more bioavailable than from vegetarian sources, which means that bison provides a form of zinc that’s easy for your body to absorb and utilize in the body.
Preventative Against Anemia
Anemia is associated with low intake or poor absorption of vitamin B12. Since bison is a good source of iron and vitamin B12, consuming it can help you avoid becoming anemic and experiencing symptoms of anemia such as fatigue, dizziness, paleness, and a rapid heart rate.
FAQ For the Cast Iron Skillet Bison Picadillo Recipe
Q: What ingredients are needed for the cast iron skillet bison picadillo recipe?
A: To make the cast iron skillet bison picadillo recipe, you’ll need ground bison, onions, garlic, bell peppers, tomatoes (fresh or canned), tomato paste, green olives, raisins, cumin, oregano, salt, pepper, olive oil, and optionally, capers and bay leaves. Fresh cilantro or parsley can be used for garnish.
Q: How do you cook the cast iron skillet bison picadillo recipe?
A: To cook the cast iron skillet bison picadillo recipe, start by heating olive oil in a cast iron skillet over medium heat. Add chopped onions and bell peppers, cooking until they soften. Add minced garlic and cook for another minute. Incorporate the ground bison, breaking it up and cooking until browned. Stir in chopped tomatoes, tomato paste, green olives, raisins, cumin, oregano, salt, and pepper. Optionally, add capers and bay leaves. Simmer the mixture for about 20-30 minutes, stirring occasionally, until the flavors meld and the sauce thickens. Garnish with fresh cilantro or parsley before serving.
Q: Can I make the cast iron skillet bison picadillo recipe ahead of time?
A: Yes, you can make the cast iron skillet bison picadillo recipe ahead of time. Cook the picadillo as directed, then let it cool and store it in an airtight container in the refrigerator for up to 3 days. The flavors often improve after a day or two. Reheat in the cast iron skillet over low heat until warmed through before serving.
Q: What can I serve with the cast iron skillet bison picadillo recipe?
A: The cast iron skillet bison picadillo recipe pairs well with white or brown rice, quinoa, or cauliflower rice for a low-carb option. It can also be served with warm tortillas, plantains, or a simple side salad. Black beans or refried beans are great complementary sides. Garnishing with avocado slices or a squeeze of lime can add extra flavor.
Q: Are there any variations to the cast iron skillet bison picadillo recipe?
A: Yes, there are several variations to the cast iron skillet bison picadillo recipe. You can add diced potatoes or sweet potatoes for extra heartiness. Adjust the seasonings to your taste, such as adding smoked paprika or chili powder for a different flavor profile. For a sweeter twist, increase the amount of raisins or add a bit of brown sugar. You can also experiment with different types of olives or add chopped nuts like almonds for a unique texture.
Other Bison Recipes to Try
Cast Iron Skillet Ground Bison Brown Rice
Cast Iron Skillet Bison Sweet Potato Hash Recipe
Easy Dutch Oven Bison Bolognese Recipe
Easy Cast Iron Skillet Bison Salisbury Steak Recipe
Dutch Oven Bison Stroganoff Recipe
Cast Iron Skillet Bison Picadillo Recipe
Equipment
- Kitchen Twine
- mixing bowl
- Cast Iron Skillet
- Grill Grate
- knives
- Campfire Cooking Utensils
- Campfire Serving Utensils
- Campfire Fork Or Tongs
- fire proof cooking gloves
- Cast Iron Dutch Oven
- Foil Paper Non Stick
Ingredients
Picadillo
- 1/4 cup avocado oil or vegetable oil
- 1 onion diced
- 1/2 red bell pepper diced
- 1/2 yellow bell pepper diced
- 2 garlic cloves minced
- 2 tsp cumin
- 1 tsp chili powder
- 1/8 tsp cinnamon ground
- 1 tsp oregano dried
- Kosher salt and ground black pepper
- 1 lb bison ground
- 1 cup potatoes very small diced
- 1-10 oz tomatoes such as Rotel and green chilis
- 1 bay leaf
- 1-1/2 to 2 cups chicken stock
- 8 corn tortillas or taco shells
For Serving
- thinly shredded lettuce diced tomatoes, shredded jack or cheddar cheese, sliced pickled or fresh jalapeños, salsa and/or guacamole
Instructions
Picadillo
- The first step of making the cast iron skillet bison picadillo is to start your fire or charcoals. You will using them for the cast iron skillet bison picadillo, so you will want to make sure you have plenty on hand.
- If using embers, get a large fire going using (preferably) hardwood and let it slowly burn down. This process from start to finish can take upwards of an hour.
- If using charcoals, fill a large chimney starter and light. This process will take approximately 20 minutes to get all the coals hot and ready. You will likely want to have some charcoals available in reserve.
- Add a flat fire great on top of the embers for cooking
- Get a big skillet hot over medium-high heat and add 1 tablespoon of oil. Sauté the peppers and onion for three minutes, or until they start to soften. For an additional minute, sauté the oregano, cinnamon, chili powder, cumin, and garlic until fragrant.
- Set aside the veggies and add the bison, crumbling it with a wooden spoon. Season with 1/2 teaspoon of pepper and 1 teaspoon of salt. Brown the meat in the pan until it loses its pink color.
- The potatoes, bay leaf, canned tomatoes and chilies, 1 and 1/2 cups of stock, and 1/2 teaspoon of more salt should be added next. The potatoes should be fork-tender and the sauce should be thick like gravy after 40 to 50 minutes of simmering in a simmering saucepan.
- After bringing everything to a boil, turn the heat down to low. To prevent the picadillo from becoming dry as it simmers, you might have to add a little additional stock. Discard bay leaf and taste for seasoning once cooking is complete.
- While that's happening, heat up enough oil to coat the bottom of a heavy frying pan or cast iron skillet by 1/4". Toss in a little tortilla fragment; when it sizzles and rises to the surface, you know the oil is hot enough to fry the tortilla. Gently place a tortilla into the steaming pan of oil.
- After about 30 seconds of flat-frying, use tongs to fold tortilla in half, pressing down on one side for about 30 seconds more, then flip and fry until bottom is also browned.
For Servings
- To serve the tacos: spoon the picadillo into the slightly cooled taco shells, sprinkle with romaine, diced tomato, shredded cheese, and jalapeño (if desired). Serve guacamole and salsa alongside the tacos.
1 comment
Easy and fast for the campsite. Also, very good.
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