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January 10, 2018


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Buffalo Picadillo

This recipe makes eating well super easy.  A favorite Cuban and Spanish "comfort food" dish, that has many variations. I tried a couple, with a hybrid of the two in mind, which is exactly where I landed. Traditionally served with rice, but served on butternut squash spirals it is phenomenal! Adjust spices to your liking - but you are going to love this dish! 


Ingredients: (serves 6)
1 - pound Wild Idea Ground Buffalo
2 - tablespoons olive oil
1 - onion, chopped
1 - tablespoon ground cumin
1 - teaspoon oregano
½ - teaspoon cardamom
¼ - teaspoon paprika
¼ - teaspoon cayenne pepper
½ - teaspoon allspice
½ - teaspoon cinnamon
1 - teaspoon salt
1 - teaspoon pepper
1 - green bell pepper, chopped
5 - garlic cloves, chopped
1 - cup of white wine
2 - cups crushed tomatoes
2 - bay leaves
1 - cup of stuffed Spanish olives, cut in half
1 - cup of raisins
chopped cilantro
butternut squash spirals


  • In a sauté pan over medium high heat, heat 1 tablespoon of the olive oil. Add the onions and all of the dried spices. Stir to incorporate and sauté for about 5 minutes.
  • Add the remaining tablespoon of olive oil and crumble in the ground buffalo. Using a spoon, break up the meat a bit more as it cooks. Cook for 5 minutes before adding the peppers (reserving ¼ of the chopped peppers to add later) and the garlic and stir to incorporate. Cook for an additional 5 minutes, or until meat is nicely browned.
  • Add the wine, crushed tomatoes and bay leaves and stir to incorporate. Bring to full heat.
  • Add the olives and the raisins, and stir to incorporate. Reduce heat to low, cover and simmer for 15 minutes.
  • Remove cover and add remaining chopped bell peppers. Stir to incorporate and cook for 5 minutes.
  • Serve over sautéed butternut squash spirals and garnish with chopped cilantro.

Note: I reserve some of the peppers, adding them toward the end, for texture and color, but it isn’t necessary.



Liz Aicher

January 10, 2018

This sounds yummy! But I think I’ll have to add some green chiles to appease the Northern New Mexico palette!


January 10, 2018

This recipe looks great. How do you make the butternut squash spirals? Do you cook first or after?

Thanks, Mary

John Payne

October 20, 2018

Hi Jill,
Second time I’ve made this.
Better each time. Simmering
longer just deepens the flavor!
Many thanks!

Diane Mercier

January 02, 2019

We really enjoy this recipe and it’s prettily served in acorn squash halves. Thank you!

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