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  • National Bison Month - 4

    From Dave Drum@1:2320/105 to All on Thu Jul 4 15:59:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: RCMP Bison Stew
    Categories: Game, Vegetables, Herbs, Wine
    Yield: 6 Servings

    2 tb Canola oil
    1 kg 2.2 lb bison meat; in 2.5cm
    - (1") cubes
    1 tb Canola oil
    1 c Minced yellow onion
    1/2 c Minced celery
    2 cl Garlic; peeled, minced
    2 tb Flour
    1 l (4 c) chicken or beef broth
    235 ml (1 c) water
    2 tb White wine
    1 ts Salt; (opt)
    1/2 ts Ground black pepper
    3 Whole cloves
    225 g (8 oz) can tomato sauce
    2 tb Chopped fresh parsley
    1/4 ts Ground thyme

    Heat 2 tablespoons oil in a Dutch oven over medium-high
    heat; brown the bison in oil, 2 to 3 minutes per side;
    remove bison and set aside. Pour 1 tablespoon oil into
    the Dutch oven; cook and stir the onion and celery in
    the oil until soft, about 5 minutes. Add the garlic;
    cook and stir another 2 to 3 minutes.

    Sprinkle the flour over the mixture and stir to coat.
    Stir in the broth, water, wine, salt, pepper, cloves,
    tomato sauce, parsley, and thyme to the mixture; bring
    to a boil. Return the bison to the mixture and stir
    through. Reduce heat; cover and simmer until meat is
    fork tender, about 1 hour.

    MAKES: 6 servings or more

    RECIPE FROM: https://www.allrecipes.com

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  • From Dave Drum@1:18/200 to All on Tue Jul 8 22:35:00 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Ostrich, Bison & Horse Meat Cakes w/Mustard Sauce
    Categories: Game, Wine, Chilies, Dairy
    Yield: 12 Servings

    MMMMM-------------------GROUND MEAT MINI-CAKES------------------------
    2 tb (30 mL) extra virgin olive
    - oil
    10 1/2 oz (300 g) ground ostrich meat
    10 1/2 oz (300 g) ground bison meat
    7 oz (210 g) ground horse meat
    1 lg Egg; lightly beaten
    1/2 c (125 mL) red wine
    2 tb (30 mL) paprika
    1 ts (5 mL) chilli spice
    1 ts (5 mL) ground coriander
    1 ts (5 mL) ground cumin
    2 ts (10 mL) salt
    1/2 ts (2.5 mL) ground black pepper

    MMMMM---------------------------SAUCE--------------------------------
    2 tb (30 mL) chopped shallots
    1 tb (15 mL) extra virgin olive
    - oil
    1/2 c (125 mL) red wine
    2 tb (30 mL Dijon mustard
    1/2 c (125 mL) demi-glace
    2 tb (30 mL) 35% cream
    1 tb (15 mL) chopped fresh basil

    Set the oven @ 350ºF (180ºC).

    For the Ground meat mini-cakes: Oil a 12-cup muffin pan.

    Gently mix all the ingredients for the game cakes.

    Fill each muffin cup 3/4 full.

    Bake in the oven for 30 minutes.

    For the Sauce: Brown the shallots in the oil over high
    heat.

    Pour in the wine and reduce by half.

    Add the mustard and demi-glace; heat for 2 minutes.

    Add the cream and basil.

    Serve the min-cakes with the sauce.

    For stunning visual impact, wrap each cake in caul casing
    before filling the muffin cups.

    Accompaniments: steamed fiddleheads and boiled potatoes.
    And a medium or full-bodied red wine.

    From: http://www.metro.ca/recette

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