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Buffalo or Bison Roast Recipes

Marinated Buffalo Sirloin Tip

5 lb. Bison sirloin tip roast

1 1/2 cups apple cider

1/4 cup oil

3 Tbsp. cider vinegar

1 Tbsp. chopped green onion

1 clove crushed garlic

1 bay leaf

1/2 tsp. salt

1/4 tsp. thyme

dash of pepper

1 tsp. instant beef bouillon

1 cup boiling water

Place Buffalo roast in plastic bag.  In a tightly covered jar, shake cider, oil, vinegar, onion, garlic, bay leaf, salt, thyme and pepper.  Pour over Buffalo roast in bag.  Place bag in bowl, refrigerate at least 12 hours.

 

Fry bacon in Dutch oven until crisp, remove and drain bacon.  Remove Bison roast from marinade, reserving 1/2 cup marinade.  Brown roast in bacon fat remaining in Dutch oven over medium heat about 15 minutes.  Crumble bacon on roast.  Dissolve bouillon in boiling water, pour 1/2 cup reserved marinade and bouillon into Dutch oven.  Cover and cook in oven at 275 degrees, Fahrenheit for 2 to 2 1/2 hours.  Remove Bison roast to warm platter and let rest for10-15 minutes.  Make gravy from liquid remaining in pan.

 

 

Bison Ribeye with Yorkshire Pudding

4-6 lb. whole bison ribeye

salt and pepper

1/4 cup oil

 

Yorkshire Pudding Batter (mix all ingredients with hand beater just until smooth)

1 cup flour

1 cup milk

2 eggs

1/2 tsp. salt

Place whole Bison rib eye on rack in shallow roasting pan.  Sprinkle with salt and pepper.  Roast uncovered in 275 degree oven about 2 1/4 hours.  About 5 minutes before Buffalo rib eye reaches desired doneness, prepare Yorkshire Pudding Batter.  Remove ribeye from oven, increase oven temperature to 425 degrees.  Heat square baking pan, 9x9x2, in oven.  Transfer rib eye to warmed platter, cover with aluminum foil.  Pour off drippings and add enough oil to measure 1/4 cup.  Place hot drippings in heated pan and pour in pudding batter.  Bake until puffed and golden brown, about 25 minutes.

 

 

 

Barbecue Buffalo Chuck Roast

3 to 4 lbs. bison chuck roast

12 oz. can beer

14 oz. bottle ketchup

1/2 cup brown sugar

Mix sugar, beer and ketchup, pour over Buffalo chuck roast in crock pot.  Cook on high 6-8 hours until roast is easily shredded.  Serve on fresh rolls.

 

 


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