Welcome to my whole foods cooking blog. I believe that food and eating are essential to our life as human beings and in forming a strong social connection to the world around us. This blog is a way to experiment with recipes and educate myself and anyone else who stumbles by on the history and benefits of eating slow, whole foods.

Sunday, June 13, 2010

Poblano Stuffed Bacon Wrapped Bison Roll

Prep Time: 25 min Cook Time: 1 hour 15 min


2 # ground buffalo meat, hormone/antibiotic free
3 tbsp coconut oil
1 large yellow onion, small diced
2 poblano peppers, small diced
5 cloves garlic, minced
1 Tbsp ancho chili powder
2 Tbsp ground cumin
2 Tsp smoked salt (optional)
1.5# nitrate-free, thick cut bacon

1. Pre-Heat oven to 375 F
2. Heat coconut oil to medium and saute onions until translucent, about 10 min
3. Add poblano peppers, saute until almost soft, about 15 min
4. Add garlic and ancho powder, saute for 5 min
5. While above is cooking, mix buffalo meat, cumin, and salt and set aside
6. Make bacon lattice as shown below on a sheet tray with a lip, covered in aluminum foil *In order to make the lattice wide enough you may have to add some slices on the end and cut some bacon slices to continue the lattice

7. Spread meat on top of lattice and then vegetables as shown below

8. CAREFULLY roll up starting at one end, some of the vegetables will fall out and you can just stuff them back in at the end. Once you have it rolled up, carefully turn it so it sits lengthwise on the sheet tray with the seal side down as shown below

9. Place meat thermometer directly in the center of the roll from the side and place on rack in the middle of the oven
10. Cook until thermometer reads 150 F or 160F if you prefer well-done. Remove and let sit for 5 min.
11. Slice and serve with Roasted Kale with Pinenuts or any other favorite veggie side dish

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