Alberta Bison Skillet Stroganoff with Fresh Thyme and Toasted Cashews

The changing weather has definitely been driving me towards “stick to your ribs” winter meals…that coupled with my recent desire to experiment with Alberta bison, was the inspiration for this recipe.

There are some great butchers in Edmonton where you can get local Alberta bison and other wild meats; two shops I visited this week were ACME meat market and Buffalo Valley Meats.  I recommend checking either or both of them out the next time you feel like trying something new.  The wild boar chops I saw were pretty intriguing, but that’s another blog post altogether!

Anyway, with my fresh and local ground bison locked down, I was left to decide how to prepare it.  I went with my gut and recent cravings of stroganoff and my favorite thyme and cashew mushroom soup.  Being indecisive, I married them in one dish…I love when that happens.

Alberta Bison Skillet Stroganoff with Fresh Thyme and Toasted Cashews

  • 1 pound fresh ground Alberta bison (see below for vegetarian options)
  • 8 ounces shiitake mushrooms
  • 3 tablespoons butter
  • 1 teaspoon fresh thyme
  • 1 large shallot
  • 2 cloves minced garlic
  • 2 tablespoons flour
  • 1/4 cup white wine
  • 2 cups beef stock
  • 1 1/2 teaspoons Worcestershire sauce
  • 1/2 cup low fat sour cream
  • 2 servings cooked pasta
  • 2 tablespoons chopped toasted cashews (optional)
  • 1/4 cup goat or parmesan cheese
  • Fresh ground salt and pepper

Preheat oven to 350 degrees.  In large frying pan cook the bison until no longer pink and season with salt and pepper.  Roughly chop the mushrooms and onions and add to the pan.  Stir in the butter and cook until mushrooms begin to soften.  Add the garlic, thyme and flour and cook for two minutes.  Add the wine, beef stock and Worcestershire sauce and allow to simmer for 3 minutes.  Stir in the sour cream, remove from heat and set aside until ready to use.  Spoon half the stroganoff mixture into a ten inch cast iron skillet and cover with the cooked pasta.  Top with the remaining stroganoff and the chopped cashews (if using).  Season with salt and pepper, cover with tinfoil and place the skillet in the oven to bake for 10-20 minutes or until the sauce thickens.

Garnish with cheese, sauteed mushrooms and parsley and enjoy immediately!

If you’re not a fan of bison (or are too nervous to experiment), simply substitute for beef…I’ve tried this recipe both ways and they’re equally delicious!

Note: to make this recipe vegetarian, substitute the ground bison for veggie ground garden round!  SPUD.ca has a few options, so take your pick with soy or pea protein!

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