Archive for the ‘Bison, Beef, Elk and Lamb’ Category

Elk Flat Iron Steak taco meat

Flat iron steak is a fabulously flavourful cut, that can have a bit of a chew if you don’t prepare it properly.  Its flavour and texture is perfect in a taco.

Taco steak marinade

-The juice of one lime

-One chopped Jalapeno

-2 cloves minced garlic.

Marinade your steak for 30-60 minutes in the above mixture

Bring your steak to room temperature and heat your grill to high.  When the grill is hot and your steak is warm,  remove the steak from the marinade, and pat it dry with a paper towel.   Brush the steak with non GMO canola oil, and place on the hot grill.  Turn the grill down to medium high, and cook for no more than 2 minutes.  Turn steak and cook for another 2-3 minutes.

Remove steak from heat and let rest for 10 minutes.

Once rested, look at your steak.  With a flat iron steak you should be able to see the grain of the meat running in one direction, like the strings in celery.  You will want to thinly slice your steak ACROSS THE GRAIN.  Once again, like celery.  Imagine if you were to cut celery the long way.  You would have a very chewy, stringy vegetable on your hands.  Cut it against the grain though, and you have a nice crisp vegetable.  The same holds true for this flat iron steak.

Once sliced thinly, serve this meat on a salad, in tacos, or in a sandwich.

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Bison or Beef korean BBQ ribs

I had my butcher cut the last bison and grass fed beef’s short ribs across the bone in thin strips.  These Korean BBQ ribs are FABULOUS.  Marc and I had them for supper last night and I really can’t believe that we charge so little for them.  The toughest cheapest cuts are ALWAYS the most flavourful and tender, if you know what you’re doing and have the time to do it.

Here’s how to do it.

Take a package of bison or beef Korean BBQ ribs.  Pop into a pot, cover with water and set to simmer.  Add into the water whatever tickles your fancy.  I added 3 cloves garlic, the remnants of a bottle of bbq sauce I had kicking around, about an inch long piece of ginger, some cracked black pepper and a few tea spoons of soy sauce.

Let you ribs simmer for at least 90 minutes. Make sure they stay covered in liquid.  Add water if necessary.

Once simmered to tenderness, pull them out of the liquid with tongs, and set on a plate.

Fire up your bbq on high.

Coat the ribs with your favourite sauce.  I used Bon Vivant’s Korean sauce…it’s perfect for this dish.

Place ribs on a hot grill, time for only 1 minute to 90 seconds per side.

Turn once.

The heat sears the sauce to the ribs, recoat with sauce, turn once more.

Serve immediately.

Bison or Grass Fed Beef Short Ribs or Lamb Stew with puy Lentils

This is a true Erin recipe with very few measurements.

Take one pack of grass fed beef or bison short ribs (if you get them from me the cap will be removed and they will be very easy to work with)

Chuck your ribs into a slow cooker.

Add 2 diced tomatoes, or half a can of chopped tomato or a couple of frozen tomatoes from last years harvest.

Add 1 cup of french green (puy) lentils

Add 3 tbsp Maple Leaf Spices Exotic African seasoning

Add one diced potato

Top up with  1 cup of red wine and 1 cup of chicken stock

Turn on your slow cooker to medium and let cook for 4-6 hours.

Enjoy!

Bison and Elk Roasts

Slow down!  Chill out!  and Take a Dip.  If you do these 3 things, you’ll end up with the BEST red meat roasts around.

Bison and elk are very lean meats, so you must be certain to take 3 steps to a great roast.

1. Slow down. You’re cooking time will be a little bit longer with a grass fed product than other meats.

2. Chill Out!  Turn down the temperature.  I cook my Bison and Elk Roasts at 250 degrees.

3. Take a dip. Make sure that your roast is cooking with a moist heat.  I like to have an inch of liquid in the bottom of my roaster when making Bison and Elk.

The step by step instructions.

Preheat your oven to 250 degrees.

Thaw your roast, bring it to room temperature, and seasoned it to your liking.  I enjoy rubbing my roasts with cut garlic cloves, sprinkling on a little smoked sea salt, and adding some freshly ground Kampot pepper.

You’re going to add some liquid to the bottom of the roaster that you will be using.  I enjoy sauteing one diced onion, with 8 cloves of garlic.  Once they are soft I add in once cup of red wine,  one cup of chicken stock, 2 tbsp of sherry vinegar and about 10 whole peppercorns.

Gently plop your roast in the pot with the liquid, put the lid on and pop into your oven.

Set your timer for about a half hour per pound of meat.  Once the allotted time is over, remove your roast from the oven, and let the roast rest in the pot for 15 minutes before carving.

Carving!

Roasts are a large muscle section with the “grain” of the muscle running in one direction.  When you are carving your roasts, you will want to cut the muscle across the grain to shorten the strands.  Think of celery.  If you were to chop celery the long way, the strands would remain intact, making the veggie stick very chewy.  Cut the celery across the grain though and you get a crisp, tender, veggie treat.

Bison and Elk Steaks

Bison and Elk. grass fed, native to our prairie landscape, lean, healthy and just plain delicious…if cooked properly

Tenderloin, Rib steak, Rib eye, New York Stip steak, and Sirloin steaks can all follow this method of preperation.

1. Thaw your bison/elk steak and bring it to room temperature.

2. Season your steak with whatever seasoning you like.  Bison and elk are so flavourful on thier own, be sure not to over do the saucing/spicing/salting.

Cooking

Barbeque- Turn your bbq on to high for 5-10 minutes to heat up the grill.  Once the grill is hot, turn the temperature all the way down to low.

-Place your room temperature bison or Elk on the grill and set a timer for 5 minutes.  BE CERTAIN TO SET A TIMER.

After 5 minutes, flip the steak on the grill and start your timer for another 5 minutes

Once the steak has been on the grill for 5 minutes, each side, remove the steak, put it on a plate, and put an upside down bowl over top of it.  Let the meat rest for 2 minutes.  This part of the cooking is very important as the 2 minutes allows the juices to reabsorb into the meat resulting in a very juicy steak.

The 5 minutes per side cooking time will result in a medium rare bison steak, and a rare elk steak as the elk steaks that we carry are of a thicker cut than the bison.  Add one minute per side to move your steak from rare, to medium rare, to medium well etc.

You’ll find that neither the elk, nor the bison, nor our grass fed beef will shrink on your grill as the meat is so lean.  You’ll be able to feed more people per pound of product, and I find that I am satisfied with a smaller portion of these grass fed meats than conventionally raised animals.

Enjoy!