The other red meat

Student’s cook booklet features bison as the main ingredient

An SDSU student hopes the cook booklet she developed this summer will help bring bison onto the supper tables of more families.

South Dakota State University undergraduate student Kristin Olson shows off her version of osso bucco, a dish she made using bison meat. Olson is creating a cook booklet that includes about 25 recipes featuring bison as the main source of protein.

Kristin Olson, an Aurora resident and nutrition major specializing in dietetics, cooked and compiled recipes for her “Easy Gourmet For All” bison cook booklet. Olson says bison can be cooked in much the same way as beef. “Bison is a wonderful, heart healthy source of protein that is often underutilized in everyday cooking,” Olson says. “Many home cooks are a bit intimidated by bison only because they are unfamiliar with it as a recipe ingredient.” Olson’s cook booklet consists of about 25 recipes featuring bison as the main protein in entrees, soups and stews. The booklet also includes recipes for side dishes and sauces. She hopes the booklet will provide easy-to-reproduce meals for cooks whose skills range from beginner to expert. Padmanaban Krishnan, a professor in the department of health and nutritional sciences, serves as project mentor for Olson. Her summer job at SDSU was made possible viagra 100 mg duration by the university’s Griffith Undergraduate Scholarship. “I had the opportunity to work with Dr. Krishnan this summer and thought it would be great to combine my love of cooking with new ingredients and recipes,” says Olson. “Dr. Krishnan is working on a larger bison project and hopefully my project will be able to add to his in a positive way.”
Bison research on campus

Krishnan, an expert in new food product development, has researched ways for South Dakota’s

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Native American communities to use bison meat as a sustainable source of protein and nutrition. Olson has assisted with cooking classes and food science laboratory experiences taught as part of the project. SDSU professor Kendra Kattelmann has also been involved in initiatives to include bison meat as part of a diabetes prevention program. Don Lake and Jim Stone from the Intertribal Bison Council donated the bison meat used for Olson’s project. Her recipes also use vegetables and kid-friendly ingredients. “I wanted to create bison recipes that incorporated fresh produce and were healthier, yet easy to prepare, and tried to include a variety of recipes, some with spicy bold flavors and others of a more traditional flavor,” Olson says. Olson included a picture of each dish in her cook booklet because, she says, “most often people eat with their eyes first.” Each of Olson’s recipes went through a taste test before being used in the cook booklet. Dishes were judged on appearance, flavor, texture, aroma and overall acceptability. Olson filled her cook booklet with her favorite recipes, but the bison tenderloin was a taste-tester favorite. “It’s a very juicy dish, and most commenters say it doesn’t taste the way most people thought bison would taste,” Olson says. “It had a mild flavor and moist texture.” She combined a homemade blueberry barbecue sauce with the bison tenderloin, which was the most popular sauce and received the highest reviews. One taste-tester noted, “The accompaniment of the blueberry barbecue sauce was an unexpected flavor and enhanced the overall flavor of the dish.” Bison enchiladas verde is another recipe featured in the cook booklet. Olson incorporated fresh zucchini, yellow squash and red bell peppers into the filling and used fresh tomatillos as a base for the verde sauce. A taste-tester wrote, “I loved the variety of veggies along with the meat. This would be a great way to get my children to eat more vegetables.”

In the kitchen since childhood

The booklet is not Olson’s first foray into cooking: She’s been in the kitchen since she was “quite young, helping my grandma, Anna Marie, flip pancakes and make cookies as soon as I could hold a spatula.” “Both my mom, Judy, and dad, Denny, were quite influential in developing my cooking skills, and encouraged both my older brother, Darin, and I to cook and help with dinners, bake family favorites and try new ingredients. I took advantage of every opportunity,” she says. “I had to cook for my family and friends. Early on, Mom and Dad started a ‘Family Meal Night’ in which Darin and I would take a turn each week preparing a dinner meal. The meals were quite simple with things such as hamburgers and macaroni and cheese, but it helped both of us to become much more comfortable in the kitchen, and I believe that is what

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influenced my brother and I to continue to cook, as Darin is a really good cook as well.” Olson graduated from Texas Culinary Academy in 2004 and began working as a personal chef, visiting clients’ homes and preparing meals that could be cooked and served at cialis for daily use versus viagra their convenience.

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In 2009, she moved back to South Dakota and began studying at SDSU toward a bachelor’s degree in dietetics. She has created many of her own recipes prior to this project, such as jalapeno jelly, tomato jam, chocolate chip cookies and other items. She has used bison in her cialis alcohol forum personal cooking cialis vs generic tadalafil prior to this project and likes it for its lean protein. This fall, Olson was a teaching assistant in the Quantity Foods Lab, operating Café´Wagner. At Café´Wagner, SDSU students plan, prepare, cook and serve similar viagra a meal for students, faculty and others within the Brookings and surrounding communities. Following her graduation in May 2014, Olson hopes to find a job that will combine her love of cooking and of helping others to cook while using her knowledge of nutrition to help clients prepare healthy meals for themselves and their families. The “Easy Gourmet for All” bison cook booklet was to be completed by the end of December. To reserve a copy, email or kristin.olson

Karissa Kuhle

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