I first tried ground bison with burgers a few years ago and I was blown away by how good they were. For those who haven’t tried bison meat, it is pretty much just like beef but better. Bison is leaner than beef and has a small amount of omega 3 fatty acids and complex nutrients. I think it tastes mostly like beef but with more flavor without being gamey at all. Even though it is considered a “game” meat the flavor is totally mind in my opinion.
Now onto the recipe: it turns out bison meat works great in both soups and burgers! While you can definitely substitute in beef I would recommend trying out bison for this one. This recipe also has some lovely veggie accompaniments: potatoes, cabbage and mushrooms give it some rustic hardiness perfect for winter. I used red wine to add more depth of flavor to the broth along with Worcestershire and herbs. Slow cooking does wonders for combining all of these flavors together. I garnished each bowl with shaved Parmesan but Romano or an aged cheddar would be delicious too!
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