The following are recipes from my 10-Day Healthy or Exotic Meat Challenge that I created for myself. To learn more about me and my 250-pound weight loss journey (no surgery or prescription involved) click here.
Bison Pot Roast with Onions and Mushrooms
Ingredients
1-1.5 lb Bison Chuck Roast
1 lb Mushrooms
2- Large Onions
1 Tbsp of Garlic Powder
1 Tbsp of Italian Seasoning
1 Tbsp of Dried Basil
½ Tbsp of Red Pepper Flakes (optional)
1 1/2 cups of Water
Directions:
- Cut the onions into chunks and place them into a baking pan. Clean the mushrooms with a dry paper towel and cut them in half or quarters and add to the pan with the onions.
- Add all seasonings to the onions and mushrooms, and stir well to coat everything evenly.
- Place the bison roast on top of the seasoned onions and mushrooms.
- Pour water into the pan until there is about 1/2 inch of water in the bottom.
- Place the pan in a preheated oven at 400 degrees F and bake for 50 minutes.
- Remove the roast from the oven and let it rest for about 5 minutes before slicing.
- Serve the roast with a generous helping of the onions and mushrooms.
- Reserve the broth from the pan to drizzle over the sliced meat, and save the remaining broth as a soup base for later use (see recipe below).
Unless you’re feeding a large family, you’ll have leftover roast and you’ll be glad you do when you use it up making my cabbage rolls and easy quick soup.
Cabbage Wraps with Leftover Bison Pot Roast and Mushrooms
Ingredients
1 cup of the leftover onions and mushrooms, chopped
1/2 cup cooked green lentils
1/2 cup chopped broccoli, cauliflower and carrots
1 cup of diced leftover bison pot roast
4-6 large cabbage leaves
Directions:
- Soften Cabbage: Steam the cabbage leaves for 30 seconds to soften and warm them.
- Prepare Sauce: In a small bowl, mix Dijon mustard with lemon juice to taste. Use more mustard and just enough lemon juice to achieve a sauce-like consistency.
- Combine: Mix the prepared mustard sauce thoroughly with the other ingredients.
- Assemble: Spoon a generous amount of the mixture onto the center of each cabbage leaf.
- Fold: Fold the sides of the cabbage leaf over the filling and tuck them underneath to secure the shape.
Quick Soup of Remaining Bison Pot Roast, Onions & Mushrooms
Directions:
- Prepare Ingredients: Gather the leftover broth from the Bison Pot Roast with onions and mushrooms. Choose a small or medium pan based on the amount of leftovers.
- Combine Soup Ingredients: Add the leftover pot roast, onions, mushrooms, ½ cup of cooked green lentils, and ½ cup of frozen mixed vegetables to the pan.
- Heat: Place the pan over medium heat and cook until the mixed vegetables are warmed through, and the soup reaches your desired temperature.
- Adjust Broth: If you don’t have enough broth, add no-sodium chicken or beef broth to achieve the desired soup quantity and flavor.
- Serve: Enjoy one serving for dinner and reserve the remaining soup for lunch.
