This was shared with us from one of our customers, very good!

Ingredients

• 3 pounds meaty Bison short ribs, with bone
• Kosher salt and freshly ground black pepper
• One 2-ounce package dried New Mexico chilies      (about 8), stemmed, seeded and cut or torn into pieces
• 2 large dried ancho chilies, stemmed, seeded and      cut or torn into pieces
• 1/4 cup extra-virgin olive oil
• 6 large cloves garlic, chopped
• 1 large red onion, chopped
• 1 tablespoon freshly ground cumin
• 1 tablespoon dried Mexican oregano
• 1 cup beef broth (preferably organic)
• 2 tablespoons dark agave
• One 15 to 16-ounce can black beans, rinsed and      drained
• Adobo sauce, from can of chipotle chilies,      optional
• Chopped green onions
• Garnishes, such as lime wedges, sour cream, chopped cooked bacon, chopped red and/or green jalapenos

Directions

Arrange the short ribs on a large sheet of foil. Sprinkle all over with 1 teaspoon salt and 1 teaspoon pepper.

Bring the New Mexico chilies, ancho chilies and 1 1/2 cups water to a simmer in a medium saucepan over high heat. Cover, reduce the heat to medium-low and simmer until the chilies are just tender, 5 to 6 minutes. Transfer the mixture to a blender. Holding the top on firmly, blend until the Chile puree is smooth.

Heat the oil in a large pot over medium-high heat. Add the short ribs in batches and brown on all Preheat the oven to 325 degrees F.

sides, 5 to 6 minutes per batch, transferring the short ribs to a bowl each time.

Add the garlic and red onions to the drippings in the pot. Sauté until the onions soften, about 5 minutes. Mix in the cumin and oregano. Add the Chile puree from the blender, the broth, agave, and espresso; stir to blend. Return the short ribs and any juices from the bowl to the pot; stir to coat. Bring to a simmer. Cover and place the pot in the oven. Braise until the ribs are very tender, about 2 hours 30 minutes.

Using tongs, transfer the ribs and any loose bones to a rimmed baking sheet. Carefully cut the membrane off each piece of meat (try to cut away only the membrane and not any meat). Discard the membranes and all bones. Cut the meat into small (scant 1/2-inch) cubes. Return the meat to the sauce in the pot. Mix in the black beans. Season the chili with about 1/4 teaspoon each of salt and pepper. If desired, add the adobo sauce by teaspoonfuls to increase the spiciness. Transfer the chili to a large bowl. Sprinkle with the green onions.

Ingredients:

• 3-4 lb. Wild T Bison Farm bone-in rib roast
• ½ cup beef base concentrate
• ¼ cup (approx. 2 heads) freshly pureed garlic
• ½ cup dried rosemary
• Coarsely ground black pepper
• ¼ cup vegetable oil
• Outer peels of 4 large onions
• Directions:

Rub the roast with beef base concentrate and then the garlic. Sprinkle the rosemary and pepper all over, letting it stick the beef base. Wipe the oil on your hands and gently rub the herbs into the roast. Let stand 1 hour at room temperature.

Preheat oven to 500 degrees F. Place the roast on a foil-covered roasting pan. Arrange the onion peels around the base of the roast and place in oven. Roast for 8 minutes, so that the onion peels burn and the smoke lightly penetrates the meat, then lower the heat to 250 degrees F. Roast for 18 minutes per pound, or until a meat thermometer reads 125 degrees f for rare or 138 degrees F for medium-rare. The low temperature will keep the roast tender.

Remove the roast from the oven and allow it to rest for 15 to 20 minutes before carving. The temperature will rise about 10 degrees F while resting, bringing the meat to the correct serving temperature.

A Mixed Grill of Blackened Bison London Broil and Shrimp Skewer with a warm roasted potato salad and Sun-dried Tomato Basil Vinaigrette

Ingredients:

4-5oz. pieces of Bison London Broil

¼ cup of Cajun Blackening spice

12pc. of Gulf Shrimp – 4 skewers (shelled, deveined, and skewered with wooden skewers)

1lb. baby Yukon gold potatoes (washed and thinly sliced in rounds)

1 small red onion (cut in half and thinly sliced)

½ red bell pepper (seeded and thinly sliced into strips)

½ green bell pepper (seeded and thinly sliced into strips)

Olive oil

Salt and pepper

Instructions:

-Preheat oven to 350

-lightly coat the potatoes in Olive oil and salt and pepper and lie on a sheet tray in an even layer and bake for 10 minutes.  Turn potatoes with a spatula and continue to cook an additional 10 minutes until golden brown.  When the potatoes are done, take them out of the oven and allow them to cool.

When the potatoes are slightly cooled toss with the red onion and peppers.  Set aside.

Heat grill or grill pan to medium high heat.  Lightly coat the Bison London Broil with the Cajun Blackening Spice.  When the grill is heated place the Bison on the grill and cook for 4 minutes turn and cook an additional 4 minutes.  Pull from the grill and allow to rest.  While the Bison is resting, lightly drizzle the shrimp skewers with olive oil, salt and pepper and place on the grill. Cook for 2-3 minutes on each side.

-Heat a large sauté pan over medium high heat with a drizzle of olive oil.  Add the potato, pepper, and onion mixture and toss until warm.  Add the vinaigrette just to coat the potatoes.

-Thinly slice the Bison London Broil against the grain of the meat.  Serve over the warm potato salad with the Shrimp Skewer.  Drizzle the remaining vinaigrette over the dish.

Sun-dried Tomato Basil Vinaigrette

Ingredients:

¼ cup sundried tomatoes (chopped)

¼ tsp. crushed garlic

½ cup red wine vinegar

¾ cup olive oil

½ tsp. Dijon mustard

¼ cup fresh basil (leaves torn)

Salt and pepper

Instructions:

In a food processor combine the garlic, vinegar, Dijon mustard and puree until combined.  Slowly add the olive oil and continue to mix until slightly thickened.  Add the sun-dried tomatoes and basil until thoroughly chopped into the dressing.  Season with salt and pepper to taste.

Ingredients:

1    3lb. Bison Brisket

3/4  teaspoon salt

½  teaspoon black pepper

2  tablespoons olive oil

2  tsp. olive oil

2  lbs. onion, halved and thinly sliced lengthwise (6 cups)

1/2  Bay leaf

1  (12oz) bottled beer (not dark beer or ale)

1  beef bouillon cube, crumbled

1  tablespoon Balsamic vinegar

Directions: Preheat oven to 350 degrees F. Pat brisket dry and sprinkle with salt and pepper. Heat oil in a 6-8 quart wide heavy pot over moderately high heat until hot, but not smoking, then brown the meat well on all sides, about 10 minutes total. Transfer with tongs to a platter.

Cook onions with bay leaf in remaining oil over moderate heat, stirring occasionally until golden, 10-12 minutes. Remove from heat and transfer half of onions to a bowl. Arrange brisket over onions in pot, then top with remaining onions. Add beer, bouillon cube, and vinegar (liquid should come halfway up sides of brisket) and bring to a boil.

Cover pot and braise in the middle of oven until meat is very tender, 3 to 3 1/2 hours. Cool is sauce, uncovered, 30 minutes.

Transfer brisket to a clean cutting board. Season with salt and pepper. Slice meat across the grain and serve with sauce.

Ingredients

1 lb. Bison round steak; cut 1/4 – 1/2 thick

3/4 c water

1 c freshly sliced mushrooms

1 envelope onion soup mix

1 c sour cream

2 T flour

3 T olive oil

Buttered noodles

Cut bison into small pieces. Heat oil in skillet, add bison and brown quickly. Add water and mushrooms, stir in soup mix and bring to a boil. Blend flour and sour cream; add to mixture. Reduce heat to medium and continue to cook until it thickens. Serve over hot buttered noodles.

Ingredients:

For Marinade:

• 4 large garlic cloves, minced
• 4 tablespoons balsamic vinegar
• 4 tablespoons fresh lemon juice
• 3 tablespoons Gray Poupon Dijon mustard
• 1 1/2 tablespoons Worcestershire sauce
• 1 teaspoon freshly chopped Rosemary
• 1 teaspoon freshly chopped basil
• 1/2 teaspoon dried hot red pepper flakes
• 2/3 cup olive oil
• 2 pound Wild T Bison London Broil

Directions:

In a bowl whisk together marinade ingredients until combined well. Put London broil in a large re-sealable plastic bag and pour marinade over it. Seal bag, pressing out excess air, and set in a shallow dish. Marinate meat, chilled, turning bag once or twice, overnight.

Remove meat from fridge, leaving it in the plastic bag set out on counter to bring to room temperature.  When the meat is no longer “cold” it is ready to grill.  Disgard marinade and place London Broil on an oiled rack set about 4 inches over med-high heat, turning once, 9 to 10 minutes on each side, or until it registers 130°F. to 135°F., on a meat thermometer for rare to medium-rare meat. Transfer meat to a cutting board and let stand 10 minutes. Cut meat diagonally across the grain into thin slices.

2 lbs ground bison
Olive oil
1 c onion diced
1 c carrots diced
1/4 c tiny frozen peas
1 c celery diced
1 1/2 c corn fresh or frozen
2 cloves garlic minced
salt and pepper to taste
1/2 t nutmeg
16 oz. bison or beef stock
1 bottle of Guinness draught stout
1 T Worcestershire sauce
4 T butter mixed with
4 T flour
2 lbs potatoes cooked and mashed
butter

Cook the ground bison in frying pan with olive oil until brown. Add onion, carrots, celery, peas, garlic, salt, pepper and nutmeg. Lower heat and cook for 10 minutes or until vegetables are wilted. Add bison or beef stock and Guinness, bring to a boil. Stir in enough of the butter/flour roux to make a thick gravy to bind the filling. Pour into a large shallow baking pan and cool. The filling should be about 1 1/2 inches deep.

Cover the meat mixture in the pan with the corn and then top with the hot mashed potatoes evenly, brush the surface with the butter. Bake at 325 F for 35-40 minutes.

Osso Buco
By Chef Manfred E. Roehr

Ingredients:

Six 2-inch meaty bison shanks (about 6lbs)
2 tablespoons extra-virgin olive oil
4 tablespoons (2oz) unsalted butter
4 medium tomatoes; peeled, cored, seeded, and chopped
1 medium onion; minced
1 rib celery; minced
1 large carrot; minced
4oz oyster mushrooms; chopped
Sea salt and freshly ground pepper to taste
½ cup minced fresh parsley
3 to 4 cups of beef stock

Directions:
1. In a large deep skillet, heat the butter and olive oil until hot. Add the bison to the skillet and brown over moderate heat until brown on all sides (about 10 minutes). Transfer to a platter and season with salt and pepper. Set aside.
2. Add onion, celery, and carrot to skillet, and cook until softened but not browned for about 5 minutes. Deglaze with about ½ cup of the stock, using a metal spatula to scrape up any bits in your pan. Cook until most of the liquid has evaporated. This will help build the flavor base of the sauce.
3. Return the bison to the skillet. Add the tomatoes, mushrooms, and enough stock to almost immerse the bison. Cover the skillet and simmer for about 1 hour and 45 minutes, or until the meat is almost falling off the bone. Simmer gently and keep the heat as low as you can. Keep watching the skillet and add more stock if needed.
4. Serve the bison shanks on hot platters and garnish the platters with fresh chopped parsley 5 minutes before serving, allowing its aroma to penetrate the tender bison shanks.
5. You can serve the bison with risotto or your own choice of starch. Enjoy Chef Manfred E. Roehr’s cooking!