Posted on 12/14/2020 11:23:22 AM PST by SJackson
I threw my bison quesadilla on the grill and waited for it to char. The sizzle mingled with the sound of icicles dripping from the overhang of the cabin. The deck overlooked a large pond surrounded by pine trees. Chef Jacob Leatherman flipped the quesadilla, and soon he and the five of us taking the morning’s cooking class at Triple Creek Ranch headed back inside to sample the latest dish.
Leatherman makes a point of nurturing relationships with the ranchers and farmers in the Bitterroot Valley. “They’re doing some beautiful things with locally raised meats and produce,” he says. And the grilled bison attests.
Flavor exploded out of the quesadilla — smoked cheddar, savory bison, and pico de gallo with bright cilantro, hoisin, and a splash of Clamato juice, which provided a kick of umami.
Later, as bottles of albariño and cabernet sauvignon breathed nearby on the counter, we took turns chopping and brushing pesto on vegetables for the night’s dinner. The guests, serious foodies all, traded stories of other cooking adventures, including using sous vide machines to cook meat in advance of camping trips. That sure beats hot dogs on a stick.
And these quesadillas beat anything you’d get in your favorite restaurant. Luckily, you don’t have to be seriously skilled to make them.
Ingredients
2 flour tortillas
1 pound bison meat, cooked and sliced thin
1 bunch cilantro, chopped
¼ cup smoked cheddar, grated
¼ cup jack cheese, grated
1 bunch scallions, chopped
1 Roma tomato, chopped
2 tablespoons white onion, chopped
2 tablespoons cilantro, chopped
Juice of one lime
1 teaspoon hoisin sauce
2 tablespoons Clamato juice
1 teaspoon hot sauce
Salt and pepper to taste
6 pickled jalapeños, chopped
Instructions
Combine ingredients for pico de gallo and let it sit out for at least 30 minutes. Combine the cheese, scallions, and cilantro. Assemble quesadillas, making sure to oil the tortillas before putting them on the grill.
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Servem up!
You’re making me hungry.
Made venison Quiche this weekend....absolutely awesome with a bottle of Shiraz and a good cigar.....
Hoisin sauce seems out of place in a quesadilla w/ pico. I like Hoisin, but not in my southwest fare.
We make quesadillas in the oven. Lightly oil one side of tortilla, stuff the middle and bake on a cookie sheet. Easier to control degree of browning. Also, makes quesadillas much easier for gatherings.
Yes, that is kind of odd.
While I agree on both points, I’ll probably try Hoisin salsa. The Clamato gave me a pause though. I’ve tried Mole on quesadillas which is good.
I use Bison in my recipes quite often. It also makes a great (Bison) burger.
would rather have a bison steak or bison burger really, for the flavor of the bison- in a quasedia seems like all the added ingredients would overpower the bison flavor?
The best batch of spaghetti sauce I ever made was with ground bison.
“Oh give me a villa
where the buffalo quesadilla.....”
I have a buddy that raised bison and they taste like wet newspaper.
Outside those that tried it once as a novelty, he couldn’t give that crap away.
I prefer ground buffalo to ground beef or ground turkey. I often use it to make chile or pasta sauce.
...and the Hoisin sauce is OK.
You should really remove the Hide and Hair first.
And cook them....
What does Holstein sauce taste like? It doesn’t sound very good to me.
I find that really difficult to believe. I worked at a restaurant that served buffalo/bison as well as other game meat and we often sold out of the bison. The best roast that I’ve ever had was moose. It was fantastic.
Moose roast sounds good. Bison was dry and tasteless for the most part, like wet paper.
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