Another one of Chef Irvine’s high-protein Super Bowl eats are his bison sliders. If you’re getting tired of consuming chicken or beef, switch it up by eating bison. The meat might become your new best friend — it’s low in fat and higher in protein compared to other meats. And if you’re one to dabble in the supps, this meat contains a lot of the nutrients you already may be taking, such as creatine. As for taste, it’s not gamey at all. If your grocery store doesn’t carry this protein rich meat, then pay a visit to your local butcher. An added bonus: this recipe can be easily made into tacos by substituting tortillas for buns.Get your game on with this recipe: arrange the slaw, mix the vinegar and wasabi together in a bowl, and then add the cabbage and onions. Let this combination marinate for 30 minutes to an hour or until the cabbage becomes soft. As for the dressing, cut the avocado in half — removing the seeds and scooping out the inside portion. Smash the avocado until it becomes smooth, and then add the Sambal, tomato, cilantro, and salt. Cover the mix until you’re ready to serve. Now for the bison, heat up the meat in a pot with the stock. After the meat has been warmed, remove it from the heat and cover it until it’s chow time. Putting it all together: make your sliders/tacos by draining the cabbage and place one tablespoon of slaw into each bun/tortilla. Next, add the bison and top it with one tablespoon of the tomato avocado dressing. The recipe serves eight.
What You’ll Need
1¼ lbs pulled or ground bison meat1 cup beef or chicken stock8 mini buns or tortillas¼ cup rice wine vinegar1 tbsp prepared wasabi1 cup white (green) cabbage, shredded½ cup red onion, peeled, quartered and thinly sliced1 avocado1 tbsp Sambal or other chili paste1 cup tomatoes, deiced¼ cup fresh cilantroSaltTotals (1 serving): 190 calories, 6g fat, 13g carbs, 25g protein