www.northforkbison.com 1 Copyright ©2014 Northfork Bison Distributions inc. All rights reserved, No portion of this publication may be reproduced or transmitted in any form. 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 satisfy- ing 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 condi- tions, 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. Sign up for our newsletter and receive update, new recipes and up coming specials. 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 is excluded 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 tradi- tional 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.