Bison Fennel Sloppy Joes

We are not big meat eaters in my family.  Instead, I have always utilized other protein sources (low fat milk, eggs, low fat cheese, legumes) in our meals. (In fact, a new term, “flexitarian,” has been coined to describe people who only eat meats on occasion.  Who would have thunk it?  I have always just called is “moderation.” )The benefits to our health by eating less meat has been touted for years but eating less meat also benefits humankind and the planet.

When we do eat meat, I purchase grass-fed beef and free-range poultry.  Bison is also a good alternative.  We are fortunate to have a locally owned and operated meat market in the area.  I purchased ground buffalo to replace the corn-fed beef in many of my recipes.  Buffalo is actually American bison.  The ground bison meat I purchased from Western Meats is 88% percent lean.  and since it is grass-fed,  it is higher in omega-3 fatty acids than corn fed beef.  (Grass-fed beef is also higher in omega-3 fatty acids than corn-fed beef as well.)  Ground bison meat is $4.98 per pound at our local meat market; however, this recipe only requires one pound of meat and serves six people.   The addition of fennel makes this  a sweet and refreshing sloppy joe.

1 lb. ground bison meat

1/4 cup chopped onions

2 cloves garlic, minced

1/2 cup tomato sauce

1/2 cup ketchup

2 tablespoons Parmesan cheese, grated

1/4-1/2 teaspoons fennel seeds (amount depends on how much you like fennel)

1/2 teaspoon dried oregano

6 hamburger buns or Kaiser rolls (I made homemade hamburger buns in the bread machine.)

1 cup shredded mozzarella cheese

3 tablespoons softened butter and 1/2 teaspoons garlic powder for the garlic spread

Cook the ground bison, chopped onions and minced garlic in a large frying pan over medium heat until the meat is browned.  Drain meat, onion, garlic mixture.  (This wasn’t necessary since the meat was so lean.)  Stir in the tomato sauce, ketchup, Parmesan cheese, fennel and oregano into the meat mixture.  Simmer for 20 minutes.

While the meat is simmering, split six rolls or buns and spread the cut edges of the rolls/buns with a garlic-butter spread (3 tablespoons softened butter and 1/2 teaspoon of garlic powder).  Spread the meat mixture on the bottom half  of each bun.  Sprinkle 1-2 tablespoons shredded mozzarella cheese over the beef and replace the top half of the bun on each sandwich.  Wrap each sandwich in foil and bake the sandwiches for 15 minutes at 350 degrees.