Derek’s cookbook, Eating with the Seasons, Anishinaabeg, Great Lakes Region can be found here- https://www.blurb.com/b/9989708-eating-with-the-seasons-anishinaabeg-great-lakes-r
Indigenous Foods Class Series- Bison Roast and Bison Tacos
Ingredients
Bison
Bison roast
Water
Maple Syrup
Cedar
Salt
Tacos
Tostadas shells
Pico de Gallo (white onion, tomatoes, jalapeno, cilantro, salt, cumin, coriander)
Avocado Sauce (Avocado, sour cream, cilantro, limes, salt)
Queso Cotija
Instructions
To prepare the bison:
Preheat oven to 260 degrees F.
Place roast into a pan that is taller than the roast.
Fill the pan with water until reaches the top of the roast. Add a spring or 2 of cedar, maple syrup and salt to taste in the water.
Double wrap with aluminum foil and cook for 3-5 hours, until the meat reaches an internal temperature of 145 degrees F.
To assemble the tacos:
Shred the bison roast.
Add shredded meat on top of tostadas shells, add pico, sauce, and cotija.
Recipe provided by Derek Nicholas, Division of Indian Work
