1 lb. all natural ground bison
sea salt and pepper
2 T. extra virgin olive oil (1 T. for meat, 1 T. for pan)
3 cloves minced garlic, minced
1/2" chunk fresh minced ginger (optional)
1 T. tarragon
1 T. Italian seasoning
Preheat wok/skillet to 300 and coat with nonstick spray and add 1 T. extra virgin olive oil. Turn temperature up to 325 and cook the bison for 3-5 minutes, stirring frequently. You can cook your meat longer if you like it more well done, but we like ours a little less done to preserve the enzymes as much as possible.
Remember that bison, especially grass fed bison or meats, are very lean and require much less cooking time since they are not fattened up with corn or soy feed. When bison is done, remove from the wok promptly since the meat will continue to cook after leaving the pan. This goes great with a simple low carb veggie stir fry like my Paleo Veggie Stir Fry.