Maple-Glazed Bison with Wild Rice & Cranberry-Pecan Sauté

Ingredients

For the bison:

• 2 lbs ground bison (or lean beef if unavailable)

• 1 small red onion, finely diced

• 3 cloves garlic, minced

• 2 tbsp olive oil

• 2 tbsp pure maple syrup

• 1 tbsp Dijon mustard

• 1 tsp smoked paprika

• 1 tsp sea salt

• ½ tsp cracked black pepper

For the wild rice & sauté:

• 1 cup wild rice (rinsed, soaked 30 min)

• 2 cups low-sodium vegetable broth

• 1 tbsp butter

• ½ cup dried cranberries

• ½ cup pecans, roughly chopped

• 2 scallions, sliced thin

• 1 tsp fresh thyme leaves

• ½ tsp orange zest

• Pinch of cayenne pepper (optional, for heat)

For garnish:

• Fresh parsley, chopped

• Extra drizzle of maple syrup

Instructions

1. Cook the wild rice:

   • In a medium saucepan, bring broth to a boil.

   • Add wild rice, reduce to simmer, cover, and cook until tender (about 35–40 minutes). Fluff with a fork and set aside.

2. Prepare the bison glaze:

   • In a small bowl, whisk together maple syrup, Dijon mustard, smoked paprika, salt, and pepper.

3. Cook the bison in your Nutri-Stahl Large Skillet:

   • Heat olive oil over medium-high.

   • Add onion and garlic, sauté until fragrant (about 2–3 minutes).

   • Add ground bison, breaking it apart with a wooden spoon. Cook until browned and nearly cooked through.

   • Reduce heat slightly, then pour in the maple glaze. Toss and stir until the bison is fully coated, glossy, and caramelized (about 3–4 minutes).

4. Make the cranberry-pecan sauté:

   • In the same skillet, push the bison mixture to one side. Add butter, cranberries, pecans, scallions, thyme, and orange zest.

   • Sauté for 2 minutes until nuts are toasted and cranberries plump. Stir gently into the wild rice.

5. Serve:

   • Spoon wild rice mixture onto plates.

   • Top generously with maple-glazed bison.

   • Garnish with parsley and an extra drizzle of maple syrup for a glossy finish.