99% Food 1% Skin

Bison and Shiitake Mushroom Ragu

In Food, Home Creation on August 22, 2013 at 14:42

Doof Home

In the effort to consume less beef for both health and environmental reasons, I have been experimenting with bison and buffalo when the occasion arise to consume red meat.  Bison meat has fewer calories and lower fat than beef.  It delivers the same amount of protein as beef with double the iron content.  This was an experiment that worked surprisingly well!

I substituted beef with bison before for pasta sauce and found that bison was very gamey.  Decided that the deep and strong flavor of shiitake mushrooms would compliment and perhaps reduce the gaminess of bison.  The end result was something between a ragu and a sauce.  It was meant to be chunky and great for rice.  I would have used conchiglie (sea shell shape small pasta) over penne as well to reduce the pasta to chunky sauce ratio each bite.



1lb. ground bison

5oz. fresh shiitake mushrooms, cut in chunks

1 large onion, diced

1 large tomato, diced

2 cloves of garlic, minced

4 sticks of marjoram, leaves only and minced

1/2 can of tomato paste

salt and pepper to taste


Bring oil to smoke on high heat.

Reduce heat to medium and add onion and garlic.  Stir until soften.

Bring heat back to high and add ground bison.  Stir around quickly.

When the bison meat is half-cooked, add tomato, mushrooms, marjoram and tomato paste.  Stir to mix.

Once the sauce boil,  cover and turn off heat.

Wait about 15 mins before serving.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: