Makes 5-6 skewers

Prep Time: 15 minutes (plus 30 minute marinating time)

Cook Time: 3-4 minutes per side

Total Time: 21-22 minutes (plus 30 minutes marinating time)

226g (8oz) Noble Premium Bison Round Steak

1/4 cup (60 mL) apple cider vinegar

3-4 cloves garlic

1 tbsp (15 mL) Aji Panca Pepper Paste

1 tsp (5 mL) cumin 

1/4 tsp (2.5 mL) dried oregano 

1/2 tbsp (7.5 mL) avocado oil

1-inch ginger

Salt and pepper to taste 

For garnish: fresh cilantro, sliced green onion

For serving: boiled potatoes and corn 

1. Slice the steak into small, 1/2-inch cubes, and put into a bowl. 

2. Add the vinegar, garlic, Aji panca paste, cumin, oregano, avocado oil, and ginger to a blender. Season to taste with salt and pepper. Blend until smooth (about 1-2 minutes). 

3. Pour the mixture over the bison, and stir to combine. Cover, and marinate for 30 minutes. Do not marinate much longer, or the vinegar will start to dry out the meat.

4. Skewer the bison cubes on metal skewers.

5. Preheat the grill to medium-high heat (between 375-425 degrees F). Grill The skewers for 3-4 minutes per side. Do not be tempted to cook longer - we want these skewers to be tender and succulent!

6. Allow to rest for 6-8 minutes before serving. 

Serves 4-8

Prep Time: 15 minutes

Cook Time: 35-40 minutes minutes 

Total Time: 30-33 minutes 

1 tbsp (15 mL) avocado oil

226g Lean Ground Bison 

2 tbsp (30 mL) olive oil

1 small red onion, finely chopped

2-3 large potatoes

1/2 bunch of asparagus, chopped into 1/4-inch pieces

12 eggs

1/2 tsp (2.5 mL)  smoked paprika 

Salt and pepper to taste 

1. Cut potatoes into cubes, and boil until tender, about 18-20 minutes. Drain and set aside to cool. 

2. Heat a non-stick or cast iron skillet over medium high heat. Add the avocado oil, and bison and cook until starting to brown (about 4-5 minutes). Season to taste with salt and pepper. 

3. Add the olive oil, onion, potatoes, and asparagus. Season to taste with salt and pepper. 

4. In a bowl, whisk the eggs with the paprika, and season to taste with salt and pepper. Add the egg, and stir continuously for 2-3 minutes, making sure to scrape the bottom of the pan, and throughly coat all the ingredients with the eggs. 

5. Reduce the heat to low, and allow the eggs to cook for about 6-8 minutes. Don’t make the mistake of using heat high during this step! The outside will brown too quickly before the centre is cooked! To flip the tortilla, place a large plate over the pan, and flip it quickly in one swift motion. Slide the tortilla back into the pan, to cook the other side, and cook for another 6-8 minutes. 

6. You’ll be able to tell the tortilla is cooked through when you can shake the pan and you can feel it easily separate from the sides of the pan. Slide it out onto a clean plate and allow to cool a bit before slicing.