Ingredients
- 2 to 3 pounds ground bison
- Generous pinch salt
- Generous pinch juniper
- 2 tablespoons sunflower oil
- 4 wild onions or 2 medium onions, chopped
- 1 tablespoon chopped sage leaves
- 1/2 cup Corn or Wild Rice Stock
- 1 to 2 tablespoons maple syrup to taste
- Corn Cakes
- Wojape
- Corn Nuts
- Chopped sorrel for garnish (optional)
Directions
- Season the bison with the salt and juniper.
- Heat the sunflower oil in a large Dutch oven over high heat and add the onions.
- Cook until softened and lightly browned, about 3 to 4 minutes.
- Add the bison and sage, and cook until browned, about 3 to 4 minutes, stirring occasionally to break up the meat.
- Add the stock, bring to a simmer, and cook until the liquid is reduced to a glaze, about 3 minutes. Season with the maple syrup.
- Serve over the corn cakes and drizzle with Wojape.
- Garnish with sorrel and top with corn nuts for a nice crunch.
- Chef’s Note: For vegetarian and vegan tacos, replace the bison with Cedar-Braised Beans.