Bison Picadillo


1 pound ground bison
1 onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 can (14.5 oz) diced tomatoes
1/4 cup raisins
1/4 cup sliced green olives
2 tablespoons capers
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup beef or vegetable broth (make sure it is kosher certified)
Cooked white rice, for serving (make sure it is kosher certified)

In a large skillet, heat a tablespoon of olive oil over medium heat. Add the onion, garlic, and green bell pepper and sauté for 5-7 minutes, until the vegetables are softened.

Add the ground bison to the skillet and cook until browned, breaking it up with a wooden spoon as it cooks.

Add the diced tomatoes (with their juice), raisins, green olives, capers, ground cumin, ground cinnamon, salt, and black pepper. Stir to combine.

Pour the beef or vegetable broth into the skillet and bring the mixture to a boil.

Reduce the heat to low and simmer for 20-25 minutes, until the flavors are well blended and the liquid has thickened.

Serve the bison picadillo over cooked white rice, garnished with fresh herbs (such as parsley or cilantro, if desired).

This picadillo can also be used as a filling for empanadas or served as a topping for tacos or tostadas. It's a flavorful and healthy dish that's sure to become a family favorite! Enjoy.