Stew Meat
This product is super convenient, as its cut & ready to use. Season and sauté in olive oil till browned; add your favorite broth or sauce of your choice, cover & simmer for 1 hr. This is great for Stew, Stroganoff, or Chili, just to name a few.
Buffalo Strips
These pre-cut strips are from our finest cuts of steaks & roasts. They are great for fajitas, kabobs or grilled steak salad. For best results marinade and quick sauté or grill.
Ribs
Massage a rub into the ribs and place on baking sheet. In a 525*-degree oven, brown ribs for 10 minutes. Add one cup hot apple cider and 1 tablespoon liquid smoke, reduce heat to 325*, cover with foil and braise for 1 ½ hrs. Remove form oven and let rest until ready to grill. Finish over a medium high grill, brushing ribs with the BBQ sauce of your choice.
Buffalo Shanks
This is great to use in the traditional recipe for Osso Bucco. The marrow is also coveted as a delicacy by itself or to use in stocks. Shanks can also be used as a substitute for BBQ Ribs. Osso Bucco recipe enclosed with purchase.
Jill,
I rec’d my first box of bison yesterday and can’t wait to cook something! I want to make the rib strips, but am confused. I think they are the ribs without the bone, but not the same as strip cuts of a roast. I’m having a hard time finding the proper way to cook the rib strips. Please help! I’m concerned about cooking the bison “like beef” because of what I have read perviously. I quick response would be greatly apprecaited.
Thanks.
Dear Ruth -
Your Rib Strips you received do have a bone. They are very meaty, and easy to prepare. I have attached a couple of recipes for your consideration. For your first time cooking them – I would go with the braising method. You can apply a rub to the ribs prior to braising if you would like. Place ribs in one layer in roasting pan, add 2 cups liquid – I like using organic apple cider. Cover tightly and braise for 2 .5 hours at 325*.
This can be done ahead of time. Finish Ribs by brushing with your favorite sauce and then either grill or roast them, until sauce is bubbly. About 5 minutes. Super delicious.
Enjoy!
Jill
Dear Jill,
I did not receive the osso bucco recipe with my order and was wondering if it is posted on your website. My recipe from the “Joy …” is too much work! I may try to cook them following your instructions for ribs.
We are really enjoying our buffalo meals. Please note our new email address. Sincerely, Tari Kilian
I was at your site a while back and you had a great chili recipe…seem to have been removed..is there a way that I might require it? Your bison is the best..