We native Montanan’s grew up on lots of meat and potatoes.
The traditional comfort food…
I grew up eating lots of venison, elk, and beef that we hunted/raised ourselves. In fact, I still remember the angus we had out in the back pasture that my father named Rib Eye. Why was he named that? As Dad says, “to remind us not to get too attached.” Spoken like a true Montanan.
As I got older I moved away from eating red meat, because it was “not healthy”. After I got severely iron deficient, I started cooking with grass-fed beef, and recently added in liver. I was hesitant at first, because our society looks at organ meats as being revolting. Yet in other civilizations, the offal products from animals are prized and eaten before anything else.
Practically every cuisine has liver specialties. Some cultures place such a high value on liver that human hands can’t touch it. The Li-Chi, a handbook of rituals published during China’s Han era (202B.C. to 220A.D.), lists liver as one of the Eight Delicacies. Throughout most of recorded time humans have preferred liver over steak by a large margin, regarding it as a source of great strength and as providing almost magical curative powers.
Yet some of you (or your spouses and children) might still not be able to fathom the thought of eating liver…so I came up with this recipe for a delicious meat and sweet potato picadillo pie. You can’t see the liver, you can’t taste the liver…yet you reap all of it’s benefits. Check it out and test it on your families. I’d love to know what you think!
- 1 large yellow onion, diced
- 1 green pepper, seeded and finely chopped
- 1 TBS coconut oil
- 4 cloves garlic, minced
- 1 pounds ground bison or grass-fed beef
- ¼ lb grass-fed beef liver, chopped very finely(do this in the blender or food processor to reduce the mess liver can make.)
- 1 16oz package of Poma chopped tomatoes
- 1 teaspoon cumin, ground
- ¼ teaspoon cinnamon
- 1 teaspoon oregano
- ½ cup green olives, chopped
- ⅓ cup dried currants or raisins
- ½ teaspoon salt and black pepper (to taste)
- 2 large or 3 medium sized sweet potatoes(yams)baked and mashed
- a squeeze of lime
- salt and pepper to taste
- Saute the yellow onion, green pepper and garlic in the coconut oil.
- Cook until translucent. Add the ground bison and finely chopped liver.
- Sauté meat with the vegetables until the meat is cooked through.
- Add the tomatoes, spices, olives and currants. Cook for 3 minutes longer. Season with salt and pepper to taste.
- Transfer the picadillo to a medium sized casserole dish or dutch oven.
- Set oven to 400 degrees.
- Mix the mashed sweet potatoes with a squeeze of lime and add salt and pepper to taste. Spread the sweet potato mash over the top of your picadillo.
- Place the casserole into the preheated oven and bake for 30-40 minutes, or until the sweet potatoes start to brown.
eat. love. nourish.