Bison Vindaloo

If you’ve never tasted vindaloo with bison meat, you’re in for a delightful surprise! Vindaloo, traditionally a Goan dish, is a fiery curry with a tangy kick, thanks to the malt vinegar. When paired with bison, the flavors take a new turn, elevating the richness and depth.

Bison is a lean meat, and marinating it for an extended period helps to tenderize it, infusing it with robust flavors. The garam masala and red curry paste add a dash of exotic spices, while the malt vinegar tenderizes the meat further and adds a tangy kick. The coconut milk balances out the spices and adds a creamy texture to the dish. Remember, patience is key here; letting it simmer allows all the flavors to meld together. So take your time, and let that pot do its magic.

Bison is not only incredibly flavorful but also offers numerous health benefits. It’s a lean meat, lower in fat compared to traditional beef, and is a great source of essential nutrients like iron, zinc, and B vitamins. This translates to a meat that’s both delicious and nutritious. The leanness of bison also ensures that it soaks up the vindaloo marinade well, making every bite an explosion of flavors.

Indian recipes, especially vindaloo, are all about infusing the meat with aromatic spices and flavors. Bison, with its inherent rich taste, provides a perfect canvas for these spices, ensuring that they don’t overpower the meat but rather complement it. The longer marination and slow cooking process of vindaloo suit bison beautifully, making it tender and imbued with the curry’s spiciness.

Bison Vindaloo

Course Main Course
Cuisine Indian
Keyword Bison Stew Meat
Prep Time 10 minutes
Cook Time 2 hours
Marinate Time 8 hours
Total Time 10 hours 10 minutes


For Marinade

  • 24 oz Great Range Premium Bison Stew Meat
  • 2 tablespoons Kashmiri chili powder - can substitute chili powder
  • 2 teaspoons coriander
  • 2 teaspoons cumin
  • 3 teaspoons garam masala
  • 2 tablespoons coconut palm sugar - can substitute brown sugar
  • 1 tablespoon black pepper
  • 1/2 tablespoon seas salt
  • 4 oz red curry paste
  • 1/2 teaspoon tumeric
  • 1/3 cup malt vinegar
  • 1 cup water
  • 1/4 cup lite coconut milk

For Vindaloo

  • 2 tablespoons ghee
  • 1/2 onion - chopped
  • 2 jalapeños - seeds removed and sliced
  • 14.5 oz stewed tomatoes
  • 8 oz tomato sauce
  • 1/4 cup coconut milk


  1. In a large bowl, combine the bison stew meat with all the other ingredients for the marinade. Stir well, then cover and chill for at least 4 hours.

  2. Heat a heavy-bottomed pot over medium-high heat and melt the ghee. Add the chopped onion and sauté until it softens slightly. Next, add the jalapeños, stewed tomatoes, and tomato sauce.

  3. Pour in the marinated bison and mix well. Bring the mixture to a light simmer. Add the remaining coconut milk and give it another stir. Let it simmer over low heat, uncovered, for 1-2 hours, or until the sauce has thickened to a curry-like consistency.

  4. Serve the vindaloo with basmati rice, naan, and samosas. Enjoy!

Recipe Notes

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