December 06, 2019
By Field 2 Grill
Cooking this Bison Tacos Recipe is fairly simple. It takes longer to gather your ingredients than it does to grill the meat.
Until about 2005 it was still illegal to hunt bison, but due to shared conservation efforts, many states allow them to be harvested for your freezer. Bison meat compared to your run of the mill beef is lower in fat and calories but bursting in protein!
Serves: 3 (about 1/4 pound per person or 3 tacos)
Prep time: 15 minutes + marinade time
Cook time: 10 minutes (cook to temp: 140 degrees)
- 1 ½ pounds of bison flap meat
- Any rub/seasonings that suits your tastes
- Teriyaki marinade*
- 3 jalapeño peppers
- 1 white onion
- 5 tomatoes
- 2 avocados
- ½ bushel cilantro
- 1 banana pepper
- 1 package tortillas
- 3 lemons/limes
- Garlic salt
*Use teriyaki marinade or any other sweet marinade to complement the heat from the jalapeños. You’ll need enough marinade to completely cover the bison meat.
- Gather all your ingredients and pull the bison flap meat from the fridge.
- Pat the cut of meat dry with paper towels and tenderize it. Using a tenderizer will allow the marinade to penetrate the meat more. You will be cubing the flap meat up after cooking it, and since it is thinner it will only take minutes to cook.
- Add the tenderized meat to the marinade, cover, and put in the refrigerator for 6 to 24 hours. The longer the meat is in the fridge, the more it will soak up the sweet teriyaki sauce.
- (Fast forward 6 to 24 hours.) Pull the marinated meat from the fridge and let it sit. Go outside and start your coals so they can get nice and hot.
- While the coals are heating up, cut up your veggies. Take all the veggies (jalapeños, onion, tomatoes, avocados, cilantro, banana pepper) and dice them. In the end, they are all going to be mixed together, so don’t worry about keeping them separate. Essentially you are going to make pico de gallo. About halfway through the dicing process go back outside and spread out your coals – they should be good and hot! Pile the coals so that one side is direct heat and the other side is indirect.
- While your coals are heating up the grilling area, finish dicing your veggies and add them to a mixing bowl. Mix well and add garlic salt to taste. Juice 2 of your lemons/limes for the pico de gallo and add to the mix. Once finished, cover the avocado pico de gallo and let it sit in the fridge.
- Now it is time to grill your bison meat! The grill should be nice and hot now. Put the flap meat on the direct heat side of the grill. Grill it for 2 minutes and flip. Let that grill for 2 minutes and then move to the indirect heat side.
- Grab your tortillas for your tacos and put them on the direct fireside of the grill. This will add a quick crispy toast to the tortillas.
- When you are done with your tortillas, the meat should be ready. Pull it, tent it, and let sit for 7 minutes.
- Once the grilled bison meat has sat for 7 minutes, cube it up and put it in a bowl alongside the pico de gallo, lemons/limes, and tortillas.
For more info on Field 2 Grill, visit: f2goutdoors.com