"BISON CEVICHE PAPRIKE!"
The best bio-available Primal protein download.
When solely grass-fed, buffalo meat has a yellow-tinged fat with a stronger flavor and a tougher consistency than a grain-fed animal. When eating it raw it's best to use onion, garlic, lemon, salt, digestive enzymes, or apple cider that help break down the animal tissue and make it more palatable. While nutritionally a better source of Omega 3 fatty acids, grass-fed have a toughness and stronger flavor that is NOT a particularly good selling point, but better nutrition. A buffalo meat product must taste good if you expect the consumer to come back for more. When it's just made right it's found to be added into most anyone's diet regularly. Consider twice the amount of protein at a better bio available source with twice as much of the health beneficial fats.
Buffalo meat is a great source of numerous vitamins and minerals. It is high in B12, B6, potassium, iron, zinc, copper and selenium, while lower in sodium, calories and cholesterol.
3/4 lbs Bison
4 small paprika peppers
1 small red onion
1 1/2 - 1 3/4 cup spinach
5-7 garlic cloves
1-1 1/2 tbls olive oil
1 1/2 tsp apple cider vinegar
2 tsp cumin seed (fresh ground)
1/2 tsp Himalayan salt
Take your veggies and dice the garlic and red onion. Remove the stems from the spinach leaves and slice the paprika into small rings for fun or dice them up. Place veggies to the side. Properly rinse of your bison with distilled or R.O. (Reverse Osmosis) water, place onto a cutting board, and cut into thin slices about 1-1 1/2 inches.
Remember to remove all the fat and tendon. They are not needed for your diet. Place all your ingredients that has been prepped in a quart size jar. Add your spices, seal the lid, and shake. Place into fridge at temperature 41*-37* and allow about 24hrs for the flavors to infuse.