Bison is one of the healthiest red meats you can eat, as it’s organically raised, primarily grass-fed, and delivers a rich balance of high-quality protein, healthy fats, and essential micronutrients. It’s also among the most flavorful of meats. Here’s one of my favorite bison recipes that’s excellent for carb counters and weight watchers alike!
What You Need
- 4 four-ounce grass-fed, free-range bison steaks
- 1/2 pound of button mushrooms, cleaned and sliced
- 1/2 pound of shiitake mushrooms, cleaned and sliced
- 4 garlic cloves, finely sliced
- 1/2 pound of onions, thinly sliced
- 1 ounce of balsamic vinegar
- 1/4 cup of red wine
- 1/4 cup of Knudsen Low-Sodium Very Veggie Juice
- 1 teaspoon of chopped fresh thyme leaves
- 1 teaspoon of chopped fresh tarragon
Tip: If you’re not a red meat eater, you can easily replace the bison steaks with 16 ounces of boneless skinless chicken breast split in 4-ounce portions.
How To Prepare
Heat a large nonstick sauté pan over high heat. Sear the bison steaks for about 90 seconds per side, or until a crust is formed but the meat is not fully cooked. After searing, remove the steaks from the pan and set aside. Add the mushrooms, garlic, and onions to the pan and sauté for about four minutes until they’re soft and lightly browned.
Deglaze the pan by pouring in the vinegar and then gently scraping the bottom with a wooden spoon to loosen the caramelized juices. Add the wine, ‘Low-Sodium Very Veggie Juice’, thyme, and tarragon and then simmer the mixture for two minutes. Finally, add the bison steaks back to the pan and simmer them until they’re cooked through.
Courtesy of Pritikin Longevity Center, this protein-packed recipe makes 4 servings at about 270 calories each. Note: The calorie count will be nearly the same whether prepared with red meat or poultry.
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