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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
Cook Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Cuban
Ingredients Method Notes

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

Method
 

  1. 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.
  2. Add bison, breaking up as it it browns. Cook for 5-7 minutes on medium-high, stirring occasionally.
  3. Add raisins, capers, and olives. Cover and continue to cook. Taste. Add salt if needed, brine from olives, and broth or bouillon.
  4. 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.