Cooking with Bison

Home , Bison, Buffalo meat

8715 Lafrenaie Saint-Leonard, Quebec Canada H1P 2B6 1-888-422-0623

Contents

About this Cook book Introduction | About Northfork Bison Distributions inc.

Chapter 1 | p. 4 About Bison

Chapter 2 | p. 7 About Elk

Chapter 3 | p. 9 About Wild Boar

Chapter 4 | p. 10 Bison Meat Recipes

Chapter 5 | p. 22 Elk Meat Recipes

Chapter 6 | p. 24 Wild Boar Meat Recipes

www.northforkbison.com 2 welcome to: the guide to BISON AND GAME MEAT COOKING

Brought to you by:

This crowd-pleasing easy to follow cookbook will have family and friends lining up, begging to be invited to your next BBQ or dinner party.

We provide you with satisfying bison and game meat recipes packed with great flavors and optimal nutrition to help you enjoy the benefits of eating the organic way every day.

Focusing on delicious lean protein eating these organic meats will boost your health and energy while satisfying your need for enjoyable meals that you and your family will love.

Grass-fed, organic, natural pastured bison, elk and wild boar are raised without antibiotics.

Northfork Bison Distributions inc. offers buffalo and game meat that complies with the highest high quality that complies with the highest high quality standards. Our animals are raised in optimum conditions, without any stress factor in order to promote their growth.

introduction

Based in Montreal, Canada, Northfork Bison Distributions Inc. operates one of the largest federally approved bison and game meat processing plants in Canada. Our animals are raised in a clean and natural environment without the use of any chemicals, hormones or steroids.

Our company provides you and your family with healthy, flavorful and quality meat products produced without inter- ference from artificial growth stimulants and unnatural production practices.Our animals are raised in optimum conditions, without any stress factors in order to promote their growth.

We are intimately involved in every step of the process and provide you, the customer with the highest quality of bison and game meat in the cleanest environment, from managing the natural grazing, to transportation, to processing and finally to packaging.

The highest standards are applied throughout to ensure the absolute best quality product for our customers. We leave nothing to chance!

Try all our bison and game meat cuts. We provide fast and secure delivery straight to your door from almost anywhere www.northforkbison.com 3 in North America. See how easy it is to enjoy Northfork Bison products through on line shopping.

Shipping information We use FedEx as our shipping carrier. Your order will be shipped frozen and vacuum-sealed with ice packs in a protec- tive box. If it is slightly thawed on arrival, it can still be placed in the freezer. Thaw your refrigerator overnight. Once thawed, don’t keep the wild boar in your refrigerator for more than a few days.

quality above all We invite you to try all our products. We know that you will love them!

100% natural forage: our animals are fed exclusively with 100% natural forage. meat flour isexcluded from their food . no growth hormones: because we do not use growth hormones, our animals go through natural fattening periods . certification: our products meet Canadian, American and Mexican standards.

meticulous personnel: because of its state-of-the-art equipment, professional services and meticulous personnel,

Northfork Bison Distributions inc. offers a wide variety of products and services that can satisfy your specific needs.

Chapter 1 about bison

Bison meat is widely accepted as one of the tastiest and healthiest all-natural alternatives to the commonly available traditional meats. Buffalo meat is low in fat cholesterol and calories and contains more protein than beef. It’s fast and easy to cook buffalo meat. . Find out how bison and game meat is a great alternative to other traditional meats like chicken, pork and beef. Try some of our great recipes Have questions or comments? Just contact us and we will be happy to answer them. bison facts

Handling Bison Meat

Bison meat, though similar to beef, needs to be handled and cooked a little bit differently. you will find you can interchange bison meat with all your favorite beef recipes, if you follow a few basic tips.

Fat acts as an insulator in meat, and because there is less fat in bison meat, the cooking time is reduced. When cooking bison, be aware of the time and avoid overcooking. Bison Steaks - Cook quickly under high heat. To retain more juices and reduce the chance of overcooking, turn only once. Having the steaks chilled or slightly frozen when grilling will also help. Steaks are enhanced with the use of sauces, marinate, and spices. The low fat content ensures greater penetration of the above into the meat so each bite is flavorful.

Bison Roasts - Cook under low, moist heat at 275-325° F. Use a meat thermometer and remove from oven at 140 - 150 °F. for rare-medium. Roasts continue to cook after removal from oven; therefore, remove 5 degrees before it reaches desired doneness. The meat absorbs sauces and marinates very well for a

www.northforkbison.com 4 variety in tastes.

Bison Ground - Cook as with other ground red meats but expect less shrinkage and quicker frying. Extremely good with fillers or binders such as egg, bread crumbs etc.

Bison Nutritional Information

Calorie content of Bison

Fat content of Bison compared

Cholesterol content of Bison compared

Cooking with Bison

Match the correct method of cooking to inherent tenderness, and you will have tender bison every time. The maturity of the animal (older animals have more connective tissue).

www.northforkbison.com 5 • For most tender cuts use dry heat • For medium tender cuts use a combination of dry & moist heat • For less tender cuts use moist heat

Bison meat is lower in fat and higher in moisture than its cousin beef. This means bison will cook more quickly than beef.

Since bison muscle has no marbling, do not cook steaks & roasts past medium done stage. • Use low cooking temperatures • Cook slowly • Do not cook past medium done stage • Cook less tender cuts until fork goes in easily

Low Temperature Roasting for most Tender Cuts Tenderloin, Top Sirloin Butt, Prime Rib, Short Loin, Strip Loin, Rib Eye

• Rub desired seasonings onto bison surface. • Place roast fat side up on rack so roast doesn’t sit in juice while cooking. • Use open roasting pan, no lid. Brown roast at high oven temperature for brief period • Do not add liquid. Roast at 120ºC (250ºF) - 135ºC (275ºF). • Use a meat thermometer to assess degree of doneness. Do not cook beyond medium 70ºC (160ºF) • Remove from oven when thermometer reads 3-10 degrees below desired doneness. • Let stands for 20-30 minutes before carving.

Broiling, Pan Broil, Grill, Griddle Frying, Pan Frying, Charbroil, Barbecue, Stir Fry for most Tender Cuts Tenderloin Steak, Strip Loin Steak, T-Bone Steak, Rib Steak, Top Sirloin Steak, Ground Meat, Brochette, Medallions, Ground Patties

• Season as desired but do not salt. • Preheat heat source. • Cook to desired doneness, very rare 55ºC (130ºF) to medium 70ºC (160ºF). • Salt steak after cooking. • Thinner steaks can be pan-broiled 2-3 minutes per side. • Cook ground bison to medium well 73ºC (165ºF) or until brown in center and juices run clear.

Low Temperature Roasting for Medium Tender Cuts Sirloin Tip (knuckle), Back Rib, Inside Round (top), Outside Round(bottom) flat, eye of round, bavette

• Brown roast at 260ºC (500ºF) for 30 minutes to sear for color and flavor. • Reduce heat to 140ºC (275ºF) add 250-500 ml (1-2 cups) liquid to pan. • Cover pan or cover roast with foil. Cook to medium rare 63ºC (145ºF) or no more than medium 70ºC (160ºF). • Slice roast at right angles to the grain, or with thin roasts, cut diagonally across the grain.

Broiling, Barbecue, Pan Frying Stir Frying for Medium Tender Cuts Sirloin Tip Steak, Skirt Steak, Hangar Steak, Osso Bucco

• For cooking steaks marinate for 6 to 8 hours or needle to tenderize. • Alternative: thinly slice partially frozensteaks across the grain and marinate 6 to 8 hours for use in stir fry /satay. • Preheat heat source. • Cook to doneness of rare 60ºC (140ºF) to medium 70ºC (160ºF). www.northforkbison.com 6 • Braising, Stewing, Pot Roasting for less Tender Cuts • Braising Steak, Stew Cubes, Brisket, Short Ribs, Chuck Roll, Shoulder Clod, Flank Steak • Season cubes/roasts as desired and brown/sear for colour and flavour. • Add liquid to cover and cook at 120°C (250°F) to 160o C (325°F) until fork goes into meat easily. • Add more liquid if necessary during the cooking period. • Bison Meat Chart Information

Chapter 2 About elk

Mountain Creek Elk Ranch brings you high quality natural elk meat, free of hormones, steroids and antibiotics and fully government inspected with a consistent dependable service and affordable price that's easily available.

NUTRITIONAL INFORMATION AND COOKING TIPS

Less Tender Braising, stewing, pot roasting for less tender cuts

How To Cook

• Season cubes/roasts as desired and brown/sear for colour and flavour. • Add liquid to cover and cook at 120o C (250oF) to 160o C (325oF) until fork goes into meat easily. • Add more liquid if necessary during the cooking period.

Medium Tender Low temperature roasting for most medium tender cuts

• Brown roast at 260o C (500oF) for 30 minutes to sear for color and flavor. • Reduce heat to 140o C (275oF) add 250-500 ml (1-2 cups) liquid to pan. • Cover pan or cover roast with foil.-Cook to medium rare 63o C (145oF) or no more than medium 70o C (160oF). www.northforkbison.com 7 • Slice roast at right angles to the grain, or with thin roasts, cut diagonally across the grain.

Broiling, Barbecue, pan frying, stir frying for medium tender cuts

How to cook

Most tender Low temperature roasting for most tender cuts

How to cook

• Rub desired seasonings onto elk surface. • Place roast fat side up on rack so roast doesn’t sit in juice while cooking. • Use open roasting pan, no lid. Brown roast at high oven temperature for brief period. • Do not add liquid. Roast at 120oC (250oF) - 135oC(275oF). • Use a meat thermometer to assess degree of doneness. Do not cook beyond medium 70oC (160oF) • Remove from oven when thermometer reads 3-10 degrees below desired doneness. • Let stands for 20-30 minutes before carving. • Broiling, pan broil, grill, griddle frying, pan frying, char broil, Barbeque, stir fry for most tender cuts

How to cook

• Season as desired but do not salt. • Preheat heat source.-Cook to desired doneness, very rare 55o C (130oF) to medium 70o C (160oF). • Salt steak after cooking. • Thinner steaks can be pan-broiled 2-3 minutes per side. • Cook ground elk to medium well 73o C (165oF) or until brown in center and juices run clear.

Elk meat chart

CHAPTER 3 www.northforkbison.com 8 ABOUT WILD BOAR

Montebello Wild Boar meat is totally natural without added chemicals, hormones or antibiotics and comes from naturally foraging wild boar. Experience the great taste of wild boar: protein rich organic meat Wild boar meat is lower in fat and higher in moisture than its cousin pork. This means wild boar will cook more quickly than pork. Since wild boar muscle has more marbling, do not cook steaks and roasts past medium done stage. Use low cooking temperatures, cook slowly. Do not cook past medium done stage.

Wild Boar Meat Cooking Temperatures and Cooking Directions

For most tender cuts: Low temperature roasting Tenderloin, Rib back, Loin, saddle, strip loin • Rub desired seasoning onto wild boar surface • Place roast fat side up on rack so roast doesn’t sit in juice while cooking • Use open roasting pan, no lid. Brown roast at high oven temperature for a short period • Do not add liquid. Roast at 120°C(250°F) – 135°C (275°F) • Use a meat thermometer to assess degree of doneness. Do not cook behond medium 70C (160F) • Remove from oven when thermometer reads 3-10 degrees below desired doneness. • Let stand for 20 – 30 minutes before carving

Broiling, Pan broil, grill, griddle frying, pan frying, char broil, barbecue, stir fry for most tender cuts Tenderloin steak, Loin chops, Rib chops, Top Sirloin Steak, Ground Preheat heat source • Cook to desired doneness, very rare 55°C (130°F) to medium 70°C (160°F) • Salt steak after cooking • Thinner steaks can be pan-broiled 2-3 minutes per side • Cook ground wild boar to medium well 73°C (165°F) or until brown in center and juices run clear

Low temperature roasting for medium tender cuts Knuckle, Back rib, Inside round (top) outside round (bottom), Leg • Brown roast at 260C(500°F) for 30 minutes to sear for colour and flavour • Reduce heat to 140C (275°F) add 250-500ml (1-2 cups liquid to pan) • Cover pan or cover roast with foil • Cook to medium rare 63C (145°F) or no more than medium 70°C (160°F) • Slice roast at right angles to grain, or with thin roasts, cut diagonally across the grain • Broiling, barbecue, pan-frying, stir frying for medium tender cuts • Shoulder roast, Osso bucco, Spare rib, Belly • For cooking steaks marinate for 6-8 hours or needle to tenderize. • Alternative: thinly slice partially frozen steaks across the grain and marinate 6-8 hours for use in stir-fry / Satay. • Preheat heat source. • Cook to doneness of rare 60°C (140°F) to medium 70°C (160°F)

Braising, stewing, pot roasting for less tender cuts Shank, Stew cubes, Short ribs • Season cubes / roasts as desired and brown / sear for colour and flavour • Add liquid to cover and cook at 120C (250F) to 160C (325F) until fork goes into meat easily. • Add more liquid if necessary during the cooking period

Cooking Wild Boar - Tips www.northforkbison.com 9 Did You Know? • Match the correct method of cooking to inherent tenderness, and you will have a tender wild boar every time. • For most tender cuts use dry heat • For medium tender cuts use a combination of dry and moist heat • For less tender cuts use moist heat Wild boar meat is lower in fat and higher in moisture than its cousin pork. This means wild boar will cook more quickly than pork. Since wild boar muscle has more marbling, do not cook steaks and roasts past medium done stage. • Use low cooking temperatures • Cook slowly • Do not cook past medium done stage • Cook less tender cuts until fork goes in easily

Wild boar Information Chart

chapter 4 BISON RECIPES

Rubs for bison meat

Rubs for bison meat are mixtures of seasonings rubbed onto the meat before cooking. Rubs are used mostly on roasts, steaks and tender cuts. They are not meant to tenderize meats so its best to marinade tougher more cheaper cuts.They not only add flavour, but they can also help seal in juices and form a delicious crust. Combine your favourite fresh or dry herbs, spices and other dry seasonings to make your own rubs for bison meat. To make a paste rub, add olive oil to the spices and herbs. Use oils infused with flavour like chilli peppers or garlic or lemon to give it extra flavour. But don't add too much oil. the secret is to get the right consistency so that the rub binds to the meat. Keep it thick. Horseradish, mustard, garlic, onion, are all great flavours to enhance your rub. Try a pinch of sugar to give it more crispiness on the outside. Apply the rubs for bison meat just before cooking. You can also rub the meat and put it in the refrigerator for a few hours for more flavour.

Northfork Bison brings you the highest quality all natural, NO hormones , NO antibiotics, in our cuts of bison meat. Try some today. www.northforkbison.com 10 Marinades for bison meat

Marinades for bison meat let you grill in flavour. What is a marinade? A marinade is a mixture of seasonings much like rubs, but uses more liquid ingredients and is used for tougher cuts of meat to tenderize. Not only do marinades make meats taste better, but also using citrus juices (lemons or limes for example) reduce chances of bacteria affecting the food. What are good marinade ingredients? Acidic ingredients (lemons, limes, pineapples) are all good marinade liquids for tenderizing cheaper cuts of meat. Oils such as sunflower seed, olive, canola alone or infused with spices such as garlic, onion etc..

Why use a marinade?

Using herbs and spices in marinades for bison meat act also as antioxidants (mint, rosemary, sage, basil, thyme, oregano to name a few). They lower the risk of the formation of free radicals from grilling meat. They reduce the formation of HCA in foods. Heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) are chemicals formed when muscle meat, including beef, pork, fish, and poultry, is cooked using high-temperature methods, such as pan frying or grilling directly over an open flame. Marinades add flavour and tenderize tougher cuts of bison meat such as chuck, flank and skirt.

Marinate meat by placing the marinade solution with the meat in a zip lock bag. Leave it in the fridge for at least 6 hours but not for more than a day. Shake the meat every once in a while to make sure the marinade covers all of it. If the meat is too large for a bag, place it in a pan with a lid or aluminum foil. Baste on occasion. Do not re-use the marinade, throw it out.

Easy marinade for bison meat:

Equal parts oil, vinegar Your choice of herbs and spices Mix and coat meat. Place in a zip lock bag. Let marinade for up to 6 hours Easier marinade:

Use bottled Italian salad dressing Coat meat with Italian dressing. Place in a zip lock bag. Let marinade for up to 6 hours

www.northforkbison.com 11 Big Mac Secret Sauce Craving a Big Mac? Here is the Big Mac Special Sauce Recipe. Try it on a Bison Burger.

In a Bowl mix these ingredients below: ½ cup mayonnaise 2 tablespoons French dressing 4 teaspoons sweet pickle relish 1 tablespoon finely minced white onion 1 teaspoon white vinegar 1 teaspoon sugar 1/8 teaspoon salt

Cooking Method Combine mayonnaise, French dressing, pickle relish, minced onion, vinegar, sugar, and salt. Stir well to combine. Allow flavours to blend by covering and placing in the fridge for a couple of hours (if you can wait that long). It will keep for a few days. Serve on your burger Yum.

BURGER RECIPES

Bison meat is healthy, eating a bison burger is a win-win situation. You get to eat a burger, with all its nutritional value guilt free. Bison burgers are tasty too. Slightly drier than beef burgers due to the lower fat content its a good idea to put toppings on burgers.

Gourmet Burger Topping Ideas

Try toppings such as: • Grilled peppers • Jalapeno peppers • Portobello mushrooms • Caramelized onion • Roasted onion with thyme and garlic • Cheese slices • Feta, • Roasted garlic cheese spread www.northforkbison.com 12 • Bacon • Sunny side up eggs • Avocado sliced or guacamole • Crushed chips (BBQ chips even better) • Try Sauces such as; • Spaghetti sauce • BBQ sauce with brandy • Madeira demi glace sauce • Horseradish mayonnaise

The classic bison burger

Ingredients 1 lb. (2.7 - 3.6 kg) Ground Bison 1 egg 2 tbs. bread crumbs 2 tbs. steak spice (or to taste) 2 tbs. ketchup 2 tbs. shallots chopped Fresh ground pepper For Fried Shallots: 4 shallots thinly sliced A light oil such as Canola for frying

Toppings 4 slices cheddar 4 slices bacon 4 sliced tomato pickles sliced 4 large buns

Cooking Method Mix all burger ingredients together and form patties. Refrigerate. For Fried Shallots www.northforkbison.com 13 In a large frying pan, heat the oil and fry shallots until golden brown. Remove them from the pan with a slotted spoon and transfer to paper toweling to drain off excess oil. Cook the bacon. Cook patties 5 to 6 minutes on each side. See more tips on cooking patties on our blog. toast the buns, and add condiments such as tomatoes, ketchup, mayonnaise, hot peppers etc... Enjoy

Buffalo Burgers With Smoked Cheese

Buffalo burgers with smoked cheese added is quite different from your usual bison burger The cheese and cooked rice are mixed in with the meat. Rice adds a little bulk to the bison meat adding to the number of burgers and stretching your saving dollar, while at the same time retaining the goodness and healthful benefits that this clean and lean meat provides. The cheese adds a smokey flavour and moisture inside the burger.

Ingredients 1 pound ground buffalo, (bison) 1/2 cup cooked wild rice 1/2 cup shredded smoked cheese or Cheddar, Gouda or mozzarella 2 tablespoons smoky barbecue sauce, divided 1 tablespoon paprika, preferably sweet Hungarian 2 teaspoons Dijon mustard 1 teaspoon minced garlic 3/4 teaspoon freshly ground pepper 1/4 teaspoon salt 1/4 cup low-fat mayonnaise 1 tablespoon sweet pepper relish, or pickle relish 2 teaspoons prepared horseradish 4 whole-wheat hamburger buns, toasted 4 slices tomato 4 thin slices onion

Cooking Method Preheat BBQ to medium. Place meat, rice, cheese, 1-tablespoon barbecue sauce, paprika, mustard, garlic, pepper and salt in a large bowl. Gently combine, without over mixing, until evenly incorporated. Form into 4 equal patties, 1/2 to 3/4 inch thick. www.northforkbison.com 14 Combine the remaining 1-tablespoon barbecue sauce, mayonnaise, relish and horseradish in a small bowl. Oil the grill rack (see Tip). Grill the burgers until an instant-read thermometer inserted in the center registers 155°F, 5 to 6 minutes per side. Assemble the burgers on buns with the barbecue mayonnaise sauce, tomato and onion.

Bison Meat Sauce

This is a really easy meat sauce recipe but it is so tasty. It’s so tasty I’m sure it will become a family favourite .

Ingredients 1 pound of bison ground meat 1 small onion or a half a large onion diced 3 cloves garlic smashed, or to taste (you can’t ever have too much garlic) 1 can of Catelli tomato sauce with basil (if you don’t have Catelli Brand, use your favourite sauce) About 1 teaspoon of Salt or to taste (I don’t like using too much salt) 1 teaspoon of sugar (that’s my secret)

Cooking Method Heat up a small amount of vegetable oil in a skillet about 2 tablespoons. Sauté the diced onions until they become translucent. Mix the bison meat into the hot skillet. Stir it to break up the meat so that there are no clumps. When the bison meat turns brown add the can of tomato sauce, add the smashed garlic cloves and seasoning Stir and cover on low heat for 1 hour. Taste and adjust seasonings This meal is great the next day too, and is good to freeze

That’s all there is to it. Delicious with fresh garlic bread, a spinach salad and a glass of red wine. Perhaps A Chianti or a simple merlot.

Makes 4 servings. Double the recipe to make 8 servings

Bison Inside Chuck Roast

www.northforkbison.com 15 Bison Inside chuck Roast is best suited for a braise. It is a thick cut coming from the shoulder of the bison. The Chuck Roast makes for a very nice and flavourful bison roast when dry roasted low and slow to Medium-Rare temperature. It's not the most tender option but with a low and slow roasting, it becomes tender, and tasty. Preparation is simple. Tenderize the meat (3-4 lb.) with tenderizer. Seasoned Kosher Salt 24 hours in advance of roasting. Follow These Steps Seasoned Simply With Kosher Salt For 24 Hours Removed from refrigerator two hours prior to roasting. Sear the roast on in a frying pan put the roast on a grill grate over a sheet pan Preheated the oven to 450°F Place the roast in the oven and dropped the temperature to 210°F Flip the roast at 90 minutes. Remove Bison Chuck Roast at the 3 hour mark, 130 degrees. Allow the roast to rest covered, and or, for 60 minutes at 140* in the oven. Slice the roast. Zero bleeding. Now you have a tender cheaper cut of Bison.

Makes 6 servings.

Bison Striploin In Stewed Caramelized Red Onions

www.northforkbison.com 16 Ingredients 2 tbs. butter 1½ finely chopped red onions 1 bay leaf ½ cup white wine ½ cup grenadine syrup or other to taste ( raspberry, red currant, black currant...) salt and freshly ground black pepper 4 bison filets

Cooking Method In a pan heat oil and melt butter on medium heat Caramelize onions 10 to 12 minutes, stirring frequently, or until onions are golden Deglaze with wine and reduce by half. Add syrup and season to taste. Continue cooking 5 minutes on medium heat until liquid thickens Meanwhile, cook striploin on preheated grill or in skillet until cooked to taste and serve with stewed onions

Makes 6 servings.

Bison Medallions with Rosemary & Red Wine

www.northforkbison.com 17 (You can substitute bison medallions for elk) Ingredients 1/4-teaspoon fresh black pepper 1/4-teaspoon salt 2/3-cup beef or chicken stock 1 cup red wine 1 tablespoon unsalted butter 1 tablespoon chopped fresh parsley 1 lemon, finely grated zest only 1 garlic clove, crushed 2 tablespoons virgin olive oil 12 or more sprigs of fresh rosemary 6 – 4oz. bison filets

Cooking Method Spear into side of each bison filet two or three small rosemary sprigs. Blend 1 1/2 tablespoons of the oil with the garlic, lemon zest, and parsley in a shallow dish. Add the filets to this marinade and turn them carefully until they are well coated. Cover and marinade at room temperature for at least one hour. Heat the remaining oil with the butter in a nonstick skillet. Add the filets and cook for three to four minutes on each side, until they are browned. Transfer the bison to a plate. Cover and keep hot. Stir the wine and stock into your skillet. Bring to a boil, stirring, then boil gently until the liquid is reduced by half. Season with the salt and pepper Arrange medallions on a hot serving plate, strain the sauce over them and garnish with remaining rosemary sprigs. Serve immediately. Makes 6 servings.

Lemon-Herbed Bison Filet and Vegetables

This meal is quick and easy! Your family will love this delicious alternative to beef. Seasoning with lemon and thyme turns mixed vegetables and grilled bison steak into a contemporary, convenient choice that satisfies every time Total prep time 30 minutes! www.northforkbison.com 18 Ingredients 4 – 4 oz. bison filets 2 tablespoons butter, melted 1-tablespoon fresh lemon juice Salt 1 package (1 lb. ) frozen vegetable mixture (broccoli, cauliflower and carrots) 2 cloves garlic, minced 2 teaspoons grated lemon peel 1 teaspoon dried thyme leaves 1/4-teaspoon pepper

Cooking Method In small bowl, combine seasoning ingredients; mix well. Remove 1 tablespoon seasoning; press evenly into both sides of bison filets. Stir butter, lemon juice and 1/4-teaspoon salt into remaining seasoning in bowl; set aside. Place filets on grill over medium coals. Grill, uncovered, 2–3 minutes per side turning once. Since bison is naturally low in fat, it is best not to overcook, as it tends to dry out. Combine vegetables and reserved butter mixture; toss to coat. Meanwhile, prepare vegetables according to package directions. Carve filets crosswise into thick slices; season with salt as desired. Serve with vegetables. Makes 4 servings.

Delicious Bison Fajitas

1-pound bison flank steak or stewing cubes, trimmed and cut against the grain into 1/4-inch strips

Marinade: 3 tablespoons vegetable oil 2 tablespoons lemon juice 1 teaspoon dried oregano 1 garlic clove, minced 1/4-teaspoon salt 1/4-teaspoon pepper www.northforkbison.com 19 Fajitas: 1/2 medium onion, sliced 1 medium sweet red pepper, sliced into thin strips 1 medium green pepper, sliced into thin strips 2 tablespoons vegetable oil, divided 8 flour tortilla shells, warmed 2 ripe avocados, peeled and sliced Salsa Sour cream

Cooking Method Combine marinade ingredients in a large bowl; add bison meat and coat with marinade. Cover and refrigerate for 3-6 hours or overnight, unless you can’t wait that long in which case just marinade for 20 minutes. In a skillet, sauté onion and peppers in 1-tablespoon oil until crisp tender; remove from pan. Add remaining oil and saute bison meat (discard the marinade first) until no longer pink, about 3 - 4 minutes. Add vegetables to pan and heat through. To serve, place a spoonful of meat/vegetable mixture on a warmed tortilla and top with avocado, salsa and sour cream. Roll tortilla around filling. Makes 4 servings.

Bison ribs

Everybody loves ribs, I don’t know about you but for me short ribs are best with a sticky finger lickin’ BBQ sauce. This recipe can be made exactly or spice it up with some Asian Chilli sauce or cayenne pepper, hot sauce, chipotles etc.… This is a super easy recipe. All you need is: 4 lbs. back ribs

Ingredients for sauce 1 cup coarsely chopped onion 1 1/2 tablespoons coarsely chopped garlic (2 cloves) 1 1/2 cups ketchup 1/4-cup molasses (not blackstrap) 1 1/2 tablespoons cider vinegar www.northforkbison.com 20 1-tablespoon light brown sugar 2 teaspoons salt 2 teaspoons black pepper

Cooking Method Put oven rack in lower third of oven and preheat oven to 350°F. Line a 17- by 12- by 1-inch shallow baking pan with foil. Stir together all sauce ingredients in a 2-quart heavy saucepan and bring to a boil over moderate heat. Reduce heat and simmer, covered, 15 minutes. Transfer sauce to a food processor or use a Braun stick and purée until smooth. Coat both sides of ribs with sauce. Arrange ribs, meaty side up, in 1 layer in baking pan, overlapping if necessary. Cover pan tightly with foil and bake ribs 1 hour. Remove foil (from top) and bake ribs 1 hour more. You can also put it on the Barbecue for the last hour, basting occasionally with the barbecue sauce. That’s all it takes. Enjoy the ribs. You can make these with wild boar ribs or bison ribs. Make sure you have enough sauce for those huge meaty bison ribs!

Bison is leaner than beef so make sure to keep the oven temperature at 325ºF You’ll find nothing meatier than Northfork Bison Short Ribs. bison Short Ribs in chipotle Sauce

This recipe is easy to make. The important ingredient besides the bison ribs (of course) is chillis canned in a spicy tomato sauce called adobo. You can find it at most supermarkets.

Ingredients 2-teaspoon salt (or to taste) 2-teaspoon fresh ground pepper (or to taste) 2-teaspoon ground cumin 2-teaspoon chilli powder 1-teaspoon ground coriander 8 Northfork Bison short ribs 2 tablespoons olive oil 11/2 cup Spanish onion chopped 6 garlic cloves 1 14 oz. Can low salt chicken broth www.northforkbison.com 21 1 cup drained canned tomatoes 1/4-cup fresh lime juice 1 1/2 tablespoons chopped canned adobo canned chilli’s 3 green chilli peppers chopped

Chopped fresh cilantro and lime wedges for garnish Mix the spices together in a small bowl (salt, pepper, cumin, chilli, coriander) rub all over bison short ribs (I cut each rib)

Cooking Method Preheat oven to 325ºF Heat oil in a large ovenproof pot.

Sear ribs in high heat making sure not to burn them and not to cook them too much. You just want to sear in the juices. Sear them on all sides. It’s best to use tongs when maneuvering the ribs. Using a fork will cause the juices to leak out. Also, it’s best to sear the ribs in batches as not to overcrowd the pot. Overcrowding caused the meat to steam and you don’t want that! Transfer the meat to a plate as they get seared. Reduce the heat on the stove to medium and add onions and garlic to the same pot. Cover the pot. Sauté the onions and garlic until they become soft and translucent. Add the broth and let it boil. Add the tomatoes, lime juice, and chipotle chilli’s. Return all the ribs to the pot, meat side down and bone side up. Bring to a boil. As soon as they are boiled put the pot in the oven covered. Cook for about 2 hours. Remove the pot from the oven and place back on the stove on medium heat for another half and hour uncovered, until the sauce coats the ribs and the meat is tender and falling off the bone. Delicious with mashed potatoes and salad. See it on our YouTube channel

Chapter 5 Elk Meat Recipes

Easy Crockpot Recipes www.northforkbison.com 22 Jennifer’s Minnesota Valley Ranch Venison Roast Place a 3 lb. venison roast in a crock pot. Sprinkle one packet of Hidden Valley Ranch Dressing Mix over it and cook on low for about 5 hours. Serve on rolls. The meat will fall apart and will be moist and delicious. If you have any doubts about your roast being dry in the beginning, add one cup of water.

Brian’s Iowa Crock Pot Roast with French Dressing Place a medium Venison Roast in Crock Pot. Season with salt, pepper, crushed garlic, and fresh or dried onion flakes. Add full bottle of French Dressing. Add 1 bottle green olives, halved, and without seeds. Optional: Add 1-2 Tablespoons of Crushed Red Pepper to French Dressing Mix for those that like some bite!

Trey’s New York Slow Cooked Catalina Venison Roast A Slow Cooker Venison Roast This is simple and well worth the wait. Take one average Deer Roast, soak in salt water if preferred. Add to Crock pot season with salt and pepper. Add sliced onions and green peppers. Pour in one large bottle of Catalina Dressing. Cook on low for 6-8 hours until meat is falling off the bone. Great on burger buns.

Mary’s Smothered Shoulder Roast - Texas 1 venison shoulder roast salt & pepper garlic bacon mayonnaise Cooking Method Rub salt & pepper into shoulder. Smother in mayonnaise. Wrap shoulder in bacon. Put in heavy lidded pot. Add garlic and any vegetables that you like (onions, potatoes, carrots). Cover and cook overnight over a low fire (temp.). Smell the good smell all night long and wake up to a wonderful cooked venison shoulder.

Bud & Taci’s Nebraska Coca Cola Venison Roast 4lb venison roast (any Red Meat will do wild or not) 2 large white Onions cut large cubes 1 cup of celery chopped 4 garlic Cloves Salt and Pepper (to Taste) 2 12 oz. Cokes 1/4 cup of raisins Hamburger Buns BBQ Sauce

Cooking Method Poke holes in the roast with a carving fork. Place Roast in Crock Pot with Salt pepper, onion, celery, garlic and Coca Cola. Slow cook all day…start this one in the morning, before work. Once you get home check the roast. It should fall apart. Remove meat from pot and chop meat up into small pieces, drain and put in mixing bowl. Drain off juice from vegetables in the pot. Pour the veggies from the crock-pot into the mixing www.northforkbison.com 23 bowl, adding the raisins and BBQ sauce (enough to your liking). Mix well and serve over buns with chips.

Classic Elk Burgers

Ingredients 2 lbs ground elk 1/2 cup very finely chopped shallots 2 tsp Worcestershire sauce or BBQ sauce 1 tsp dry mustard 1 tsp salt or to taste 1/2 tsp freshly ground pepper or to taste 6 tbs. bread crumbs or coconut flour Vegetable oil or coconut oil

Cooking Method In a medium-sized mixing bowl, combine the very finely chopped with the Worcestershire sauce/BBQ sauce, dry mustard, salt and black pepper. Add the ground elk and work in by hand until seasonings and meat are well combined. Sprinkle in dry bread crumbs or coconut flour a couple of tablespoons at a time. Work the bread crumbs into the meat mixture until evenly combined.

Shape the meat into 5 or 6 burgers. Place the burgers on a cookie sheet and refrigerate for 1 hour.

Pre-heat the barbecue to medium-high temperature. Remove the burgers from the refrigerator and brush some vegetable oil on the topside of each. Also lightly oil the barbecue grill to prevent the burgers from sticking.

Place the burgers on the grill, top side down, and sear for a little more than a minute. Flip burgers and sear the op- posite side for the same amount of time. Reduce heat slightly, flip burgers and continue to cook each side for 7 to 8 minutes for well done.

Chapter 6 Wild Boar Recipes wild boar stew with Artichockes www.northforkbison.com 24 ingredients 1-cup oil 2 tbs. butter 20 oz. bison cubes 1-cup ketchup or chili sauce 1 leek sliced 2 carrots cut in slices 3 cups stock or broth 2 cups potatoes cut in pieces 1 bay leaf 1 tbs. dried thyme 12 artichoke hearts cut in two 1-diced tomato Salt and freshly ground black pepper

Cooking Method In a saucepan, heat oil, melt butter, Brown cubes on all sides Add vegetables; continue cooking 3 to 4 minutes. Add stock or broth, potatoes, bay leaf and thyme, Season to taste and cook on low heat, covered 15 to 20 minutes or until cubes are tender. Add artichoke hearts and continue cooking another 10 minutes. Add diced tomatoes, season to taste and serve immediately with fresh bread

Ribbon Pasta with Wild Boar Sauce

This recipe requires some advance planning, since the meat must be marinated the night before, but once it’s prepared there isn’t much else to do. Just let it cook for hours.

Ingredients: 1 kilo (2 lbs.) Montebello wild boar meat, ground 1 sprig rosemary, rinsed and bruised with a pestle or smash with the side of a large knife 4 sage leaves, bruised 1 clove garlic, peeled and bruised 1 bay leaf www.northforkbison.com 25 4 cloves 750 ml (25 oz.) red wine 2 carrots peeled, chopped 2 celery sticks chopped 1 onion chopped 4 tbsp. olive oil 50 gr. Pancetta chopped 5 gr. Italian parsley, chopped 2 dry chilies 100 ml (3 oz.) tomato paste Salt to taste Fresh ground pepper to taste Pasta Parmesan cheese grated

Cooking Method In a plastic bag add the boar meat, rosemary, sage, garlic, bay leaf, cloves, 375 ml (12 oz.) of wine, 1 carrot, 1 celery, 1/2 of chopped onion. Seal and leave it to marinate overnight or at least 6 hours in the fridge.

Remove the meat from the marinade and dry it with paper towels, Discard the marinade. In a large frying pan, heat 2 tbs. oil over medium high heat. Add the meat. Fry until browned. Strain the meat and discard liquid. Using a sauce pan or casserole, add 2 tablespoons of olive oil and heat over medium heat with pancetta, parsley, chilies and the remaining onion, celery, and carrot. Cook the mixture until soft, 5 – 10 minutes. Add the boar with tomato paste, remaining wine, salt and pepper. Turn the heat down to low, cover and let it cook for 2 hours. Stir occasionally, until meat is soft. Add water if mixture seems too dry.

www.northforkbison.com 26 SHOP FOR BISON SHOP FOR ELK SHOP FOR WILD BOAR