High Country Bison

11/01/2017

BISON MEATBALL SOUP

2 Tablespoons olive oil
2 cups chopped leeks, white part only
2-15 ounce cans cannellini beans
1-28 ounce can whole peeled tomatoes with juice
4 cups bison broth
2 cups chopped kale
Sprigs of fresh thyme
1 recipe bison meatballs
Parmesan cheese, freshly grated
Gremolata (see bone marrow recipe)

In a large saucepan, heat olive oil over medium-high heat. Add chopped leeks and cook for 5 minutes. Add the beans, tomatoes, thyme and broth turning heat down to simmer. Carefully lower the meatballs into the simmering soup. Add kale and simmer until meatballs are cooked through and the kale is tender, about 10 minutes. Season the soup to taste with salt and pepper. Ladle the soup into bowls and serve with a spoonful of gremolata and a sprinkle of parmesan cheese.

11/01/2017

BISON BONE BROTH

4 lbs. bison bones including marrow, knuckle and oxtail
3 unpeeled carrots cut into 2-inch pieces
2 onions, quartered
2 stalks celery (with leaves), cut into 2-inch pieces
1 head of garlic, halved crosswise
2 bay leaves
2 Tablespoons peppercorns
Handful of fresh parsley with stems
Handful of fresh thyme with stems
¼ cup apple cider vinegar
Salt and pepper

Preheat oven to 400 degrees. Place bones on a sheet pan and generously sprinkle with salt and ground pepper. Roast in oven for 20 minutes. Turn bones and continue to roast for another 20 minutes until dark and rich in color. Place roasted bones in crockpot or stockpot with vegetables and spices. Cover with water and add the cider vinegar.

Cover the pot and bring to a gentle boil. Reduce heat to a soft simmer and cook for at least 12 hours and up to 48 hours. (I cook my broth for 24 hours in slow cooker) The longer you simmer it, the richer the broth will be. Check water level periodically making sure bones and vegetables are covered adding water if necessary.

Remove pot from heat and let cool. Strain broth and discard bones and vegetables. Make sure you have removed all marrow from the bones and add to broth. Once broth is cooled, refrigerate overnight. Since bison has little fat, I keep the solidified fat from the top of the chilled broth for added flavor. Broth will keep for 5 days in refrigerator and up to 6 months in freezer.

11/01/2017

ROASTED MARROW BONES WITH SHALLOT BUTTER AND GREMOLATA

Bison marrow bones, whole or split lengthwise
Salt and pepper
Hard crusted bread
Shallot Butter
Gremolata
Sliced lemon for garnish

Preheat oven to 450 degrees. Place marrow bones on foil-lined baking sheet. Roast bones for about 15 minutes or until the marrow is soft and pulling away from the bone. Arrange bones on serving platter and drizzle with Shallot Butter and Gremolata. To serve, scoop out marrow with a marrow spoon (yes I have one) or knife. Spread marrow on bread and season with salt and pepper. I prefer untoasted bread to sop up the juices, but toasted is fine too.

For Shallot Butter and Gremolata: Melt 3 tablespoons of butter over medium high heat. Add 2 Tablespoons shallots, finely chopped to melted butter. Cook for 2 minutes. Add 3 minced garlic cloves. Cook for an additional minute. Combine shallot/garlic mixture into gremolata (½ cup flat-leaf parsley finely chopped, zest of 1 orange, zest of 2 lemons.)

04/21/2017

Bison Marrow Mashed Potatoes with Butternut Squash

1 large butternut squash – peeled, seeded and cut into 1” cubes
4 garlic cloves, unpeeled
4 bison marrow bones, approximately 4” long
3 lbs. Yukon Gold potatoes, peeled and quartered
1 cup half and half
Salt and Pepper to taste

Preheat oven to 400 degrees. In a large bowl, toss cubed butternut squash and garlic with olive oil. Season cubes with salt and pepper and spread on a baking sheet. Place marrow bones on another baking sheet. Roast both squash/garlic mixture and marrow bones in oven until tender – approximately 25 minutes. Squash will be lightly browned and marrow will be separating from the bone. Transfer roasted squash and peeled garlic to a food processor and puree until smooth. Once bones are cooled slightly, remove marrow and set aside. I use the handle of a wooden spoon and poke the marrow through one end. Meanwhile, in a large pot, cover potatoes with cold water and bring to a boil. Simmer over medium heat until tender, about 20 minutes. Drain potatoes and mash using a potato masher or press through a ricer. Return to pot and add half-and-half and roasted marrow. Stir mixture over medium heat breaking up the marrow. Stir in the butternut squash puree. Heat thoroughly and season with salt and pepper.

04/21/2017

CHILE RUBBED BISON STEAK

1 ½ ounces quajillo dried chiles, toasted
1/2 ounce arbol pepper, toasted
1 ½ teaspoon cumin, toasted
1/2 cup garlic
1 onion
1 cup oil
1/2 cup vinegar
1 Tablespoon salt

Bison Steak – New York Strip, Rib Eye, Flank, Skirt or Sirloin

Put all ingredients in a blender and puree. Rub mixture on steak and marinate for 8 hours or overnight. Let steak sit out at room temperature 30 minutes before cooking. Grill steak flipping once to preferred doneness. Let steak rest 10 minutes. Thinly slice steak against the grain. Top with radish scallion salad.

Note: Leftover marinade will keep in refrigerator. Mix with yogurt for a spicy dip.

CHILE RUBBED BISON BRISKET

Make the above marinade and rub on bison brisket. Wrap brisket in oven proof saran wrap and then wrap tightly in foil. Bake for 30 minutes in 325 degree oven. Turn down oven to 220 degrees and continue to bake until tender. Approximately 8 to 12 hours. Let meat rest for 30 minutes before slicing. Top with radish scallion salad.

Note: brisket can sit in refrigerator overnight. Bring to room temperature before cooking.

RADISH SCALLION SALAD

1 bunch of radishes, halved and thinly sliced
3 or more scallions, halved and thinly sliced
Chopped cilantro or parsley
Olive oil
1 lime, freshly squeezed

Mix radishes, scallions and cilantro or parsley in bowl. Drizzle in olive oil and fresh lime juice until moistened. Season the salad with salt and pepper.

02/06/2017

Founder's award given to us by the Western Bison Association for excellence in the bison industry!

01/21/2017

01/21/2017

01/06/2017

BISON STEAK WITH BOURBON PEAR RELISH AND
BLUE CHEESE POTATO CAKE

2 bison steaks of your choice

Blue Cheese Potato Cake:
1 cup cold mash potatoes
1 Tablespoon panko bread crumbs, plus more for coating cake
¼ cup crumbled blue cheese
½ teaspoon chopped rosemary, optional
Salt and pepper to taste
Olive oil for frying

Bourbon Pear Relish:
1 large pear, cored and diced
¼ cup bourbon
1 Tablespoon light brown sugar
1 Tablespoon butter

Heat a large saute pan over medium high heat. Season steaks with salt and pepper on both sides and cook until desired doneness. Let rest.

Mix all ingredients for potato cake in medium bowl. Divide mixture in half and shape into 2 cakes. Chill in refrigerator for 30 minutes. Dredge the cakes in more panko crumbs. Heat oil in saute pan over medium high heat and cook until cakes are golden on both sides. Keep warm.

Heat a saucepan over medium high and add diced pears. Cook until lightly brown. Remove the pan from the heat and add bourbon, brown sugar and butter. Cook until pears are lightly glazed.

To serve, place blue cheese potato cake in center of plate. Slice bison steak on the diagonal and lay over cake. Mound the bourbon pear relish on top of steak spooning any remaining bourbon sauce. Garnish with a sprig of rosemary.

10/17/2016

HOLIDAY BISON MOUSSAKA

Meat Sauce:
½ cup dried cranberries
1 cup red wine
3 tablespoons olive or canola oil
2 cups onions, chopped
5 cloves garlic, chopped
2 lbs. ground bison
2 teaspoons ground cinnamon
1 teaspoon red pepper flakes
1 28 oz. can whole tomatoes with puree, roughly chopped
2 teaspoons fresh rosemary, chopped
2 teaspoons fresh mint, chopped
Salt and pepper, to taste

Bechamel Sauce:
6 tablespoons butter
½ cup flour
2 ½ cups whole milk, heated in microwave
1/8 teaspoon freshly grated nutmeg
3 egg yolks, beaten
4 oz. goat cheese
Salt and pepper, to taste
Zest of 1 lemon

1 cup grated Romano cheese

1 ½ lbs. unpeeled eggplant, cut 1/3 inch lengthwise
Oil for grilling or broiling eggplant

Place wine in heatproof bowl and microwave until hot. Add dried cranberries to hot wine and set aside.
Generously brush eggplant on both sides with oil and season with salt and pepper. Grill or broil slices until lightly browned and soft turning once. Set aside.

In large saute pan, heat oil over medium high heat. Add onions and cook until soft, about 5 minutes. Add garlic and continue to cook 1 minute more. Add the bison, cinnamon, red pepper flakes, salt and pepper. Break up meat with a fork and cook until browned, about 5 minutes. Add tomatoes. Whisk tomato paste into wine mixture with cranberries and add to meat. Bring meat mixture to a boil. Reduce the heat to medium low and simmer until liquid is almost evaporated, about 30 – 45 minutes. Stir in rosemary and mint. Add more salt and pepper, if needed.

Melt the butter over medium heat in a saucepan. Whisk in flour and stir over low heat for 2 minutes until well blended. Add hot milk, a little at a time, stirring constantly until it comes to a boil. Do not allow lumps to form. Simmer over low heat, stirring frequently until sauce thickens. Add nutmeg, salt and pepper. Remove from heat. Whisk into sauce the beaten egg yolks, goat cheese and lemon zest. Stir until melted and smooth.

Preheat oven to 400 degrees. Spray an 8x8 inch heatproof pan with oil. Line the bottom with half of the grilled eggplant pieces. Spread half of the meat sauce over eggplant. Repeat with the rest of the eggplant ending with the remaining meat sauce. Pour béchamel sauce on top and spread evenly with a spatula. Sprinkle Romano evenly over top. Place uncovered dish on baking sheet and bake until brown and bubbly – approximately 45 minutes to 1 hour. Let cool 20 minutes before serving.

Note: an 8x8 inch pan will be very full once all the layers are complete. Don’t worry because the béchamel sauce will not spill over once cooked.