Bison Cuban Picadillo

First thang’s first. Before I get all up in this Bison Picadillo, I must tell you… I miss my writer’s group, y’all. Of all the many things I miss most in these days of quarantine, the group ranks right up there.

Do you know how many years I spent eschewing the idea of sitting around in a group delving into the guts of my work?
Truth is, I was afraid of what they might find, maybe more afraid of what I might find in myself.
But that’s neither here nor there, right? The point is, I adore my group, I need it, and miss them all.

At one of our last meetings before quarantine, the fantastically talented Barbara E. shared a piece in which her characters were preparing Vegan Picadillo. One was prepping garlic bread. I don’t remember the details all these weeks later. But I do recall how the act of cooking the meal bonded her characters, deftly advanced the plot, and in the process pulled me inside that perfect moment. The power of great writing, eh?

I’ve been mulling over those moments ever since & almost immediately began working out a Picadillo recipe in my mind. I never spoke to Barbara about her version.
Traditional Cuban Picadillo is a ground beef based, comfort food “stew” and can stand alone or as a taco filling, etc… The original plan was, of course, for mine to be Vegan like Barbara’s. I am not Vegan, but I share a good many Vegan recipes because I appreciate plant-based meals. However, I’m livin’ mostly low carb these days, and happened to have some Ground Bison languishing in the freezer I luckily found on sale.

I removed the potatoes from the traditional equation, as well as rice & beans typically served alongside. I didn’t even add garlic bread Barbara’s characters made. And still my version turned out rich, tangy, & surprisingly decadent. Something about the combo of raisins, capers, and olives is almost verdant.
Not sure about Bison? Well you better get sure. Nutritionally supreme, it tastes like the beef of your childhood before they began tinkering with it.
And did I mention leftover Picadillo is arguably just as good?
Try this. You’ll adore it. Promise.

Bison Cuban Picadillo

Lighter version of Cuban Picadillo made with Ground Bison & flavor packed olives, raisins, & capers. Served with Cumin-Scented Cauliflower Rice. Quick Paleo comfort food at its finest!

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Course Main Course

Cuisine Cuban

Servings 4

Ingredients

  

• 16 oz Ground Bison
• 1 med White Onion finely chopped
• 1/2 med Red Pepper chopped
• 1 med Jalapeno finely minced
• 4 cloves Garlic finely chopped
• 1/3 cup Raisins
• 1/2 cup Stuffed Green Olives + brine
• 3 tbsp Capers
• 3 tbsp Tomato paste
• 1 Bay leaf
• 1 tbsp Cumin
• 2 tsp Dried Oregano
• 1 tbsp Olive Oil
• Beef bone broth, bouillon, or white wine as needed
• Salt to taste

Instructions

 

• Heat oil over medium heat. Add onion & garlic. Stir and allow to soften 2 minutes. Add cumin, bay leaf, oregano, tomato paste, red pepper. Stir to combine.
• Add bison, breaking up as it it browns. Cook for 5-7 minutes on medium-high, stirring occasionally.
• Add raisins, capers, and olives. Cover and continue to cook. Taste. Add salt if needed, brine from olives, and broth or bouillon.
• Cook uncovered for 5-8 minutes. Taste and re-season as needed. Remove bay leaf. Serve with Cumin-Scented Cauliflower Rice, or rice of choice. Black beans are also a traditional accompaniment but I usually skip them.

Notes

I don't add salt early because of the salt in many of the ingredients.  Sometimes it is needed.  Sometimes not. 

Substitutions are welcome in this dish.  Ground Beef is traditional instead of Bison.  Or it can even be made Vegan.  

Green pepper instead of red, golden raisins instead of regular, & use any sort of olive you have on hand.  

Potatoes are traditional in Picadillo, but I don't miss them here.  Want them?  Add them.  

The variations are endless.

Keyword healthy comfort food, Keto, low carb, Paleo