Cast iron skillet Filipino Bison picadillo recipe is one of my favorite dishes to cook outdoors. When we’re out camping or at the lake, I always bring my cast iron skillet, and this Filipino Bison picadillo recipe is a staple in our outdoor cooking routine.
I have tried many recipes in our cast iron skillet, but this Filipino Bison picadillo recipe is one that we keep coming back to. It’s easy to make, and the flavors are so rich and savory that it’s perfect for a night under the stars.
One of the things I love about this cast iron skillet Filipino Bison picadillo recipe is how easy it is to prepare. We can prep all the ingredients beforehand, and then just throw everything in the skillet when we’re ready to cook. It’s a great option for a quick and easy dinner after a long day of hiking or fishing. And the best part is, it’s just as delicious as it is easy to make.
My husband and I have experimented with many different recipes in our cast iron skillet, but this Filipino Bison picadillo recipe is one that we always come back to. There’s something about the combination of the tender bison, the spices, and the potatoes that just hits the spot. And because it’s so easy to make, we can focus on enjoying our time together in nature, rather than slaving away over a complicated recipe.
In the next part of this post, I’ll be sharing the recipe for this amazing cast iron skillet Filipino Bison picadillo recipe. I’ll walk you through the steps to make it, and share some tips and tricks for cooking it to perfection. Whether you’re an experienced outdoor cook or just starting out,
Cooking Instructions For the Cast Iron Skillet Filipino Bison Picadillo
The first step of making the cast iron skillet Filipino Bison picadillo is to start your fire or charcoals. You will using them for the cast iron skillet Filipino 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
In a large cast iron skillet over a medium fire, place 2 tablespoons of olive oil and once shimmering, add potato and carrots. Cook, stirring periodically, for fifteen minutes. They are almost ready to be eaten when they begin to brown. Use a slotted spoon to transfer them to a bowl, reserving the oil for the pan.
- Sautee the onion and the remaining tablespoon of oil for three minutes. After one minute of sautéing, add the garlic.
- Brown the ground pork and beef by adding it to the sauté pan and cooking for approximately eight minutes. Toss in the tomato paste and whisk for a minute after making a hole in the middle.
- After the potatoes and carrots have cooked, add the tomatoes, pepper, salt, raisins, fish sauce, soy sauce, chile garlic paste, water, and the mixture you set aside.
- After the liquid has mostly evaporated, reduce heat to medium and simmer. Stir in the peas, then take the pan from the stove.
- Prepare an egg breakfast for every diner by frying an egg or two to a skillet. Arrange the cooked white rice in a serving dish, then layer atop the Picadillo. Finish each serving with a fried egg and Tabasco.
Ingredients
rice, white uncooked
extra virgin olive oil
potatoes
carrots
onion,
fresh garlic
bison
pork
tomato paste
tomatoes
kosher salt
black pepper
raisins
fish sauce
soy sauce
chili garlic paste
water
peas
fried eggs
Tabasco sauce
5 Reasons I Love the Cast Iron Skillet Filipino Bison Picadillo
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 Filipino Bison Picadillo
Q: What ingredients are needed for the cast iron skillet Filipino Bison picadillo recipe?
A: For the cast iron skillet Filipino Bison picadillo recipe, you’ll need ground bison, olive oil, onions, garlic, tomatoes, potatoes, bell peppers, peas, raisins, soy sauce, fish sauce, bay leaves, salt, pepper, and optionally, olives and capers.
Q: How do you prepare the ground bison for the cast iron skillet Filipino Bison picadillo recipe?
A: To prepare the ground bison for the cast iron skillet Filipino Bison picadillo recipe, heat olive oil in a cast iron skillet over medium-high heat. Add the ground bison and cook until browned, breaking it up with a spoon as it cooks. Remove the browned bison from the skillet and set it aside.
Q: What is the cooking process for the cast iron skillet Filipino Bison picadillo recipe?
A: For the cast iron skillet Filipino Bison picadillo recipe, after browning the bison, sauté chopped onions and garlic in the same skillet until softened. Add diced tomatoes and cook until they break down. Return the bison to the skillet and add diced potatoes, bell peppers, peas, raisins, soy sauce, fish sauce, and bay leaves. Simmer until the potatoes are tender and the flavors are well combined. Season with salt and pepper to taste.
Q: Can you make any substitutions in the cast iron skillet Filipino Bison picadillo recipe?
A: Yes, in the cast iron skillet Filipino Bison picadillo recipe, you can substitute ground beef or pork for bison if you prefer. Additionally, you can use tomato sauce instead of fresh tomatoes and adjust the vegetables based on what you have on hand, such as using carrots or green beans.
Q: What side dishes pair well with the cast iron skillet Filipino Bison picadillo recipe?
A: The cast iron skillet Filipino Bison picadillo recipe pairs well with steamed white rice or garlic fried rice. You can also serve it with a side of fried plantains or a simple green salad to balance the rich flavors of the picadillo.
Other Bison Recipes to Try
Bison Tomahawk Steak and Chimichurri Butter
Bison Tenderloin with Horseradish Cream
Easy Smoked Bison Brisket Recipe
Carne Asada Bison Tacos with Salsa Verde
Beer Braised Bison Bratwurst and Sauerkraut
Cast Iron Skillet Filipino 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
- 2 cups rice white uncooked
- 3 tbsp extra virgin olive oil divided
- 2 1/2 cups yellow potatoes peeled and diced into bite sized pieces (one pound)
- 2 cups carrots peeled and cut into 1/2 inch dice
- 1 1/2 cups onion diced
- 1 tsp fresh garlic minced
- 1 pound bison ground
- 1/2 lb pork ground
- 1 tsp tomato paste
- 1/2 pound tomatoes fresh plum or San Marzano , seeded, corded and diced
- 1/2 tsp kosher salt
- 1/4 tsp black pepper freshly ground
- 1/2 cup raisins
- 1 tbsp fish sauce
- 3 tbsp soy sauce
- 1 tsp chili garlic paste
- 1 cup water
- 1 cup peas frozen thawed
- 4 Fried eggs 1 for each serving
- Tabasco sauce served as a condiment
Instructions
- The first step of making the cast iron skillet Filipino Bison picadillo is to start your fire or charcoals. You will using them for the cast iron skillet Filipino 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
- In a large cast iron skillet over a medium fire, place 2 tablespoons of olive oil and once shimmering, add potato and carrots. Cook, stirring periodically, for fifteen minutes. They are almost ready to be eaten when they begin to brown. Use a slotted spoon to transfer them to a bowl, reserving the oil for the pan.
- Saute the onion and the remaining tablespoon of oil for three minutes. After one minute of sautéing, add the garlic.
- Brown the ground pork and beef by adding it to the sauté pan and cooking for approximately eight minutes. Toss in the tomato paste and whisk for a minute after making a hole in the middle.
- After the potatoes and carrots have cooked, add the tomatoes, pepper, salt, raisins, fish sauce, soy sauce, chile garlic paste, water, and the mixture you set aside.
- After the liquid has mostly evaporated, reduce heat to medium and simmer. Stir in the peas, then take the pan from the stove.
- Prepare an egg breakfast for every diner by frying an egg or two to a skillet. Arrange the cooked white rice in a serving dish, then layer atop the Picadillo. Finish each serving with a fried egg and Tabasco.
1 comment
A lot like the South American version. Both are very good.
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