Big, Bold Rocky Mountain Bison Pitas

Here in Colorado, we live life the “Rocky Mountain Way”. We like things that are different. We like to live life to the extremes and we follow our own rules. We like big, bold flavors. We are a tough, hardy group. We are still very much a part of the Wild, Wild West in many ways, and part of that spirit includes eating a lot of big game meats. Bison, also known as buffalo, is very popular here, as are a lot of other game meats. Bison and elk are probably the two most popular game meats, other than “Rocky Mountain Oysters”, which are something completely different and I will not get into.

We had some bison filets in the freezer that we took down and I turned into bison pitas. I also got to use up some of my odds and ends leftovers. So not only did we have a delicious meal (before Left for Hays), but I also got to invite the “Queen” over and have some fun cleaning out my fridge as well. BONUS!

I sliced some bell peppers, onions and mushrooms, and sauteed them with some with seasonings. I cooked the meat separately and added my wild game seasoning that I bought from Wally’s Quality Meats. Wally’s Quality Meats

For my sauce, I mixed a little salsa and the remainder of my roasted red pepper vinaigrette together, and then spread it out onto a warmed pita. Once everything was all cooked to perfection, it was time to piece it all together and enjoy. As usual, I put to much stuff on my stuff, so it was very messy. But messy ALWAYS tastes oh so good. We added some French fries on the side, and had a delicious summer dinner out on the deck. I served it with a big red blend on the side too.

Juneau, aka Juni Bug, was trying to convince Daddy that she needed to help him with his dinner. Can you believe this is my baby? She is 6 months old now and is already over 70 lbs. She is going to be a big girl!

Stay cool. Stay safe and stay well Everyone. ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

8 thoughts on “Big, Bold Rocky Mountain Bison Pitas”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: