⅓cupgluten salt, and soy-free honey BBQ sauce - (I used Mr. Spice Organic brand)
½teaspoondried sage
¼teaspoonground coriander
1pinchsalt - to taste
1pinchground black pepper - to taste
Instructions
Cook bacon in a large pot until almost crispy. Set aside.
Over medium heat, cook onion and garlic until the onion becomes soft and translucent, about 5 minutes.
Add the parsnips, potato, carrots, and ½ cup of water to the pot and cover.
Cook until the vegetables are fork-tender, 10-15 minutes.
Meanwhile, add your bison to a large pan over medium heat, and cook until almost cooked through (there should still be a little pink). Be sure to use your spatula to break up the meat into small pieces.
Chop your bacon.
Add the bison, mushrooms, bacon, and remaining ingredients (canned tomatoes through seasoning) to the pot of vegetables, and stir to evenly distribute everything. Let cook on low for 10-15 minutes to let the flavors meld and a bit of the liquid evaporate.
Serve! This is great with melted cheese on top (not so paleo) and with cauliflower rice (or your favorite grain, or toasted bread).