No surprise here, but we are back with another organ meat recipe. We love sharing organ meat recipes because as many of you know, organ meats are one of the most nutrient-dense parts of an animal and it allows us to encourage nose to tail eating. The pancreas is included in this statement! The pancreas is high in phosphorous, vitamin B2, vitamin B5, and vitamin B12. November Featured Chef Ashleigh VanHouten has the perfect recipe to give Bison Pancreas a try. Following along with Ashleigh’s Gluten-Free Breaded Bison Pancreas recipe below.
Gluten-Free Breaded Bison Pancreas
Recipe and Pictures By: Ashleigh VanHouten
Yield: 4-6 servings servings
Prep time: 10 minutes, plus 3 hours to soak
Cook time: 5 minutes
USWM Shopping List: Bison Pancreas, Unsalted Butter
- ½ lb bison pancreas
- 1 egg
- 1 cup breading (make your own using blanched almond or cassava flour with I tablespoon each of fine sea salt and ground black pepper and 1 teaspoon each of paprika, garlic powder, and any other spices as per your taste; I used Paleo Powder Pecan + Flax Grain-Free breading)
- ½ cup grass-fed unsalted butter
- Salt, pepper, and lemon for finishing
- Rinse and then soak meat in a bowl with a 2:1 ratio of cold water and white vinegar (enough for meat to be fully covered) for 3 hours, changing the water every hour or so if it’s cloudy.
- Add pancreas to medium/large pot of boiling water and poach for 3-5 minutes. Drain, and place in a bowl of ice water to cool.
- Place breading in a medium sized bowl. Crack an egg and beat it in another small bowl.
- Cut the pancreas into bite-sized chunks (about 2 square inches), dip each piece in the egg, and then dredge through the breading until fully coated. Repeat until done.
- Preheat cast-iron skillet to medium-high, and melt butter. When butter starts to bubble, gently add the breaded pancreas, making sure pieces are evenly distributed on the pan. Don’t move them around too much or the breading will break apart; instead make sure they are well covered with the butter (use spoon to pour butter over pieces) and after a few minutes on one side, carefully flip pieces over with tongs until browned and crispy, about 5 minutes total.
- Remove and finish with a squeeze of citrus and a pinch of salt as desired; serve hot with your favorite dipping sauce.
Explore more recipes on the Discover Blog.
Ashleigh VanHouten is an author, speaker, podcast host, and self-proclaimed muscle nerd. Her first book, a nose-to-tail, organ-meat-centric cookbook called It Takes Guts, is available online and in stores. As the host of The Muscle Maven Radio podcast, she interviews some of the leading minds in exercise and nutrition methodology and overall wellness. She also works as a consultant in the fitness industry to help others build their brand and communicate their messages to the world. In her downtime, Ashleigh is a nationally ranked natural figure competitor, and she dabbles in powerlifting, arm wrestling, and BJJ. However, her biggest hobby is trying to convince people to eat organ meat!