This is another recipe inspired by Terry Wahls. I’ve made a few changes to it so it fits into our program. Feel free to do the same. This can be served over a variety of greens and vegetables. We love to eat wild meat. For those of you that may find this difficult, this is a great recipe to dip your toe into the world of wild game. We really enjoy this dish.
1 lb ground bison
3 TBSP minced garlic
1 small onion, diced
1 cup fresh minced herbs (we like chives, parsley, and oregano)
2 cups asparagus, cut into bite-size pieces
2 cups broccoli, cut in small florets
¼ cup avocado oil
6 cups mixed greens, split between two plates
Salt and pepper to taste
Pulse fresh herbs in a food processor until minced. Add half of herbs to a bowl, add bison, garlic, half onion, salt, and pepper, and mix thoroughly. Form into meatballs.
Heat avocado oil in skillet over medium-high heat. Add meatballs, remainder of the minced herbs, onion, garlic, asparagus, broccoli, and any other vegetables. Cook until tender, turning the meatballs often to brown on all sides.
Divide the salad greens between two plates. Place vegetables and meatballs on the top and serve.