January 01, 2019

Bison Heart

This recipe is courtesy of our friend and customer, Angela A. It is absolutely delicious and heart-healthy! 

November 09, 2015

Prairie Oysters "Buffalo Bull Fries" with Herb Lemon Aioli

You may not believe me, but if I had to describe the flavor of this recipe with only one word, other than delicious, I would have to say elegant. That’s right, elegant.  Although I have had a Rocky Mountain Oyster or two in my life at neighbor’s brandings, I confess to not ever having made them until a few months ago. It took me a couple of tries to get it just right, but trust me on this they are delicious and were devoured in minutes. Inspired by a few tips from the great meat guru, Hugh Fearnley-Whittingstall, plus a few of my own tricks. A great addition and conversation edible to any party or game gathering!

November 06, 2015

Buffalo Ox-Bone Soup

This soup takes time, but it is time well spent. It is the kind of food you eat and say “I could eat this every day”.  For preparing, you will want a larger pot as you simmer at a higher heat. This will help keep liquids in the pot. You will also want a heavy lid to keep the steam from escaping. (Serves 8)

November 05, 2015

Drunken Kidneys

Meat guru, Hugh Fearnley Whittingstall, inspired this recipe. In his rendition, he states that, “If you don’t like kidney, or you’re not quite sure, this recipe will convert you.”  I fell in the “not quite sure category”, but I also believe it’s important to consume the whole animal, so thought I would give it a try. I was quickly converted. It is a delicious dish, and would make a terrific hors d’oeuvre for your next party.

November 03, 2015

Layered Nachos

This layered meaty, cheesy concoction, loaded with veggies, is irresistible. I like to make this dish using the shank meat from my homemade stock recipe, but it could also be made with leftover braised chuck roast, or with ground meat. (Serves 4)

November 03, 2015

Buffalo Bone Broth / Stock

Making homemade stock is not difficult, but it does take time. The end result is worth every minute, and produces a healthy, flavorful stock that can be used in many recipes or consumed as a broth for daily wellness. (Makes about 4 quarts)