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Native North American Feast

If you wish to serve the following recipe as a light lunch or appetizer, try using organic live lettuce or endive leaves (not originally from this continent) as a wrap for the meat filling. Everyone delights at the pumpkin presentation. Scoop creamy slabs of pumpkin from the skin with generous amounts of the ground meat mixture. Serve with a hearty salad for dinner with the kids or as a special occasion treat. Present the whole stuffed pumpkin in a bed of fresh kale leaves, a real show stopper. This is one of those dishes that is easy to make, but looks like you slaved all day. Allow about an hour and fifteen minutes from beginning to end. However, cooking the filling only takes about 15 minutes.
 
Recipe
•  1 pound ground pasture raised Bison
•  2 cups certified organic minced yellow Onion
•  1 cup certified organic Sunflower Seeds, hulled
•  1 cup certified organic Dried Cranberries (look for lowest sugar varieties)
•  1 cup Wild Rice cooked in 3 cups distilled water
•  1 tablespoon Olive Oil or Coconut Oil (not native, animal fat would have been used)
•  Sea Salt to taste
•  1 cup filtered water
•  2 small or 1 large pie Pumpkin(s)
•  or you may omit the pumpkin and serve in lettuce leaves... 2 certified organic Live Lettuce heads, (do not use iceberg) or small Endive leaves to serve as an appetizer
In a 3 quart non-reactive sauce pan (glass, ceramic or stainless steel) with a lid, cook wild rice following package directions, until all water is absorbed and rice has split about 45 minutes.
Note: If serving bison in lettuce leaves you may omit the following pumpkin step. If filling lettuce boats, serving at room temperature works best. But I encourage you to do the pumpkin at least once. It’s amazing and so good for you.
Clean pumpkin, cut a lid from stem side. Scoop out the seeds (these may be cleaned and baked with salt as a crunchy treat for later). Turn cut side of pumpkin down in a glass baking dish with one inch of water in bottom and cook in a pre heated 350° oven for 30 to 45 minutes or until tender. Remove from oven and invert. It should look like a bowl.
While rice is cooking and squash is baking, saute bison in a large heavy skillet with a lid. Salt generously. As meat begins to brown chop onion and add. When meat is brown and onion is translucent add cranberries and hulled sunflower seeds. Add the one cup of water and simmer a minute or two. Turn off heat and add cooked wild rice to bison mix. Taste and add more salt if needed.
Carefully fill pumpkin “bowl” with bison mixture. Return to the 350° oven and bake an additional 15 minutes to combine flavors and heat through. Serve with a beautiful salad.