Coach Alicia Fong

Just another weblog

Health tip for week Oct 24th

  • Eat a good variety of meat. Try Bison meat.

Clients and people often tell me that they can’t think of anything else to eat besides chicken and beef.  How about bison, lamb, wild boar, snake, ostrich, alligator.  There are so many wild, game meat out there available to everybody.  I personally haven’t try snake but I have everything else.  My personal favorite is wild boar.  I also like bison.  It takes just like beef.

Bison, or American Buffalo, is very accessible now.  You can buy it at the supermarkets, farmer’s markets and online.  Bison has changed little since the days when it roamed the Great Plains of North America in massive herds and was hunted by native Americans.  They are no longer in extinction.  Bison’s herd populations have been making a comeback in recent years and sustainably raised by numerous small family ranches throughout Western North America.  Bison meat is naturally lean and higher in protein (by weight) than beef.  And because they are grass-fed, they have an excellent ratio of omega-3 to omega-6 fatty acids.

You can buy any of the meat mentioned above at US Wellness Meat and Fossil Farms for a cheaper cost than buying it at Wholefoods or farmer’s market.  There is a link to their websites at AF Performance’s website.

Here is a good recipe I found for bison meat:

“Bison Chili”


  • 2-3 slices of uncooked bacon, chopped or 24 ounces of finely chopped pancetta (Italian bacon)
  • 1 onion, chopped
  • 4 cloves garlic, coarsely chopped
  • 2 pounds ground bison (grass-fed beef maybe substituted)
  • 2 tablespoons chili powder
  • 1 teaspoon dried oregano or 1 tablespoon fresh minced oregano
  • 1 teaspoon paprika
  • 1 1/2-2 cups water (or beef broth)
  • 1 14.5 ounce can finely chopped tomatoes with liquid (28 ounce can maybe used also) or 3-4 medium size tomatoes, seeded and diced
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon apple cider vinegar
  • 1-2 peeled carrots, cut into 1/2 inch dice or smaller (optional)
  • Optional garnishes: finely chopped avocado, chopped cilantro

Servings: 6


In a large saucepan (at least 4 quart size) or Dutch oven, over medium-low heat, cook bacon or pancetta a few minutes until slightly brown and some fat is rendered out.

Add chopped onion to the pan and stir into bacon.  When the onions are semi-translucent, add garlic and stir.  Cook a few minutes longer.  Add ground meat to pan and cook over medium-low heat until brown (cooked) throughout and no pink remains.  If fat seems insufficient, add some saved bacon drippings, lard, or olive oil to keep bison meat from sticking to the pan and drying out.  If higher fat ground beef is used, it might be necessary to collect some fat in a large spoon and remove it.

Add spices, water or broth, tomatoes and carrots and stir well to combine.  Cover and simmer over low heat for one hour, stirring every 20 minutes or so to prevent sticking (adjust temperature up or down a bit as necessary to keep chili simmering, but not sticking to the bottom of the pan).

Add vinegar and cocoa powder and stir well, adding additional water if necessary, then simmer uncovered another 20 minutes.  Taste and season with sea salt and black pepper, to taste.

If more spicy “heat” is desired, add hot peppers sauce to the pot or to individual servings at the table.



October 25, 2010 - Posted by | Uncategorized | , , , ,

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