Mediterranean Comfort Food: Greek Moussaka With Bison
Moussaka is the side of Greek cuisine that you might not have experienced - warm, soothing comfort food. It’s kind of like the Mediterranean version of shepherd’s pie. Layers of golden brown eggplant, warmly spiced meat and potatoes with a creamy cheese sauce on top make this dish a meal all by itself. Traditionally made with ground beef or lamb, I chose our ground bison for its slightly sweet flavor and tender texture. However it would be delicious with any of our ground blends, including grass fed beef, lamb, elk, or wild boar.
If You Like Beef, You’re Going To Love Bison
If you’ve never eaten bison before, you’re probably curious what it tastes like. The simple answer is that if you like the flavor of beef, you’re going to absolutely love bison. It’s very similar, but with a slightly sweeter taste. It’s naturally leaner and more tender. It has no “gamey” flavor whatsoever.
The key to preparing delicious bison is not to overcook it. It always needs to be cooked less than you would typically cook the same cut of beef. When cooked too much, bison will become tough - we always recommend cooking to medium rare for the ultimate flavor and texture. From premium steaks to fajita meat to burgers, any dish you’re used to cooking with beef will be amazing when prepared with bison.
Free Range Bison, Raised The Way Nature Intended
Our bison live free range on 20,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime.
By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.Ingredients:
- 2 large eggplants sliced into ¼ inch slices longways
- Sea salt
- Avocado oil
- 1 large onion, finely chopped
- 1 pound ground bison
- 1 tablespoon ground oregano
- 1 teaspoon cinnamon
- ½ teaspoon freshly ground black pepper
- ½ teaspoon ground nutmeg
- ½ teaspoon paprika
- ½ cup red wine
- 1 14oz can of diced tomatoes
- 1 teaspoon coconut sugar
- ½ cup bison bone broth
- 2 large potatoes, sliced super thin longways
- Water as needed
- ¼ cup breadcrumbs (dried)
For the topping:
- ¾ cup Greek yogurt
- 3 large eggs, warmed slightly to room temperature, lightly beaten
- 1 tablespoon flour
- ½ cup cream cheese or ricotta cheese
- 3 ounces crumbled feta cheese
- Prepare the eggplant by arranging them in a single layer on a sheet pan or in a shallow baking dish. Sprinkle generously with sea salt. Let them sit out for approximately 30 minutes - this will remove any bitter flavor.
- After 30 minutes, pat them dry with a paper towel and put them in a single layer on a greased baking sheet. Drizzle avocado oil over them.
- Broil the eggplant slices on the top rack of the oven, flipping once so that they’re nicely browned and softened. Take care so they don’t burn, although it’s fine if they get a bit charred. Remove from the oven and set aside.
- Heat 2 tablespoons of avocado oil in a large cast iron skillet over medium heat. Sauté the chopped onions until they’re tender and turning golden brown. Add the ground bison to the skillet and cook just until browned.
- Drain excess oil from the skillet and add the oregano, cinnamon, nutmeg, paprika and freshly ground black pepper. Combine thoroughly. Pour the wine into the skillet. Bring to a boil for approximately 1 minute to reduce the liquid. Stir in the can of tomatoes, bison bone broth and coconut sugar. Bring to a medium-low simmer for approximately 30 minutes.
- Preheat the oven to 350 degrees Fahrenheit. Meanwhile, parboil the sliced potatoes for approximately 6-7 minutes or until they’re soft and tender. Remove from the water and set aside.
- Mix together the yogurt, eggs and flour for the cheese toppings. When well combined, add the ricotta and feta cheese, mixing them in thoroughly. Set aside.
- Grease a 9 ½ x 13 baking dish and arrange the eggplant into the bottom. Add the bison meat mixture next, spreading evenly over the eggplant. Layer the potato slices over the top and sprinkle the bread crumbs evenly. Finish it off by spreading the cheese mixture evenly over the top.
- Bake in the preheated oven for approximately 45 minutes. To brown the top, transfer to the top rack of the oven and broil for a few minutes, taking care not to let it burn.
- Remove from the oven and let moussaka rest for about 5-10 minutes before cutting. Serve immediately and enjoy!
Our Friendly & Knowledgeable Team Is Here To Support You
At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.
Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar and seafood.