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, and created a hybrid of the two. Traditionally served with rice, but served on butternut squash spirals is phenomenal!

Adjust spices to your liking - but you are going to love this dish!

Author

Jill O'Brien

Ingredients

• 1 - pound Wild Idea Premium 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

Directions

1. 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.
2. 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.
3. Add the wine, crushed tomatoes and bay leaves and stir to incorporate. Bring to full heat.
4. Add the olives and the raisins, and stir to incorporate. Reduce heat to low, cover and simmer for 15 minutes.
5. Remove cover and add remaining chopped bell peppers. Stir to incorporate and cook for 5 minutes.
6. Serve over sautéed butternut squash spirals and garnish with chopped cilantro.