December Monthly Special


The holiday entertaining season is upon us, so this month Jill has put together some of her favorite products that she likes to have on hand for entertaining or for gift giving. We'll include recipes for all of the items listed below. So... get ready to get your party on, or wrap them up with the recipe for individual gifts! Tasty and tasteful! 

Your December Special Includes:

2 - 8 oz. Tenderloins (A treat for YOU and that someone special in your life.)

2 - 10 oz. New York Steaks (Great for Carpaccio.)

2 - 6 oz. Sirloins (Fabulous to use for Steak Tartar.)

2 - 1 lb. Stew Meat (Try Jill’s Bison Bourguignon, for an Elegant Dinner Party.)

2 - 1 lb. Ground - (A must for making meatballs - a favorite party appetizer. Or, try Jill’s recipe for Mincemeat Pie.)

1 - 11oz. pkg. of Andouille Sausage (Perfect for a quick Cassoulet.)

1 - Tongue (A wonderful delicacy braised in wine for canapés.)

1 - 8 oz. pkg. Liver (Use for making pâté - so good.)

1 - 12 oz. pkg. Breakfast Sausage (Use with the liver for pâté or great for breakfast sandwiches.)
Retail Value $321.78 - Your Special December Price $299.00
Plus - you will receive Free Shipping! A total savings of up to $52.00!


  • Posted on by Maura Callahan

    I just had to write tonight. My husband and I had the delight of experiencing your tenderloin petite filet for dinner this evening and I have to say, after eating steak for over 65 years, I have never tasted anything as delicious and tender as your buffalo steak. Oh my goodness! I broiled it to just below medium rare and it was absolutely amazing. You can bet we’ll be ordering more of them in the future – as soon as we get through the roast & burgers & stew meats!

  • Posted on by bob jackson

    I always enjoy your readings of your “fixings” of bison meat. So much more than the basic steaks, crock potted roast with potatoes and carrots and grilling hamburger. Those items I mention above, are what my son and I end up eating most of the time, but it is nice to “see” the more creative dishes. Keep up the good cooking info. And have you ever read any of the Larousse Gastronomique cook book. Especially with the organ, sauces, soups and broths so much of a part of the French culture. And since this is a very old chef’s cook book(1938 and recipes from middle ages on up by the best of chefs) so many of the grass fed recipes cross directly over. I use this book to soak in the little gems of knowledge. such as 4-5 yr. old oxen are so much better, nutrition wise, than younger animals. And how front quarter components make the best sauces…and kidney fat is the best fat of all. 1200 pages. Not a single bison recipe but so many that are directly applicable.

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