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  • National Bison Month - 5

    From Dave Drum@1:2320/105 to All on Thu Jul 4 16:00:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Bison Bratwurst & Brussels Sprouts Sauerkraut
    Categories: Game, Beer, Vegetables, Herbs
    Yield: 4 Servings

    1 lb Onion & leek bison bratwurst
    1 lg Onion; sliced
    12 oz Bock-style beer
    2 c Bison broth; made w/soup
    - bones
    2 tb Butter
    3 c Sauerkraut; drained on paper
    - towels
    1 c Brussels sprouts; halved,
    - sauteed in advance using
    - coconut oil
    Salt & pepper

    Heat a tall-sided skillet or wide, shallow pot over
    medium-high heat.

    Add onion, beer, and bison bratwurst. Simmer, turning
    brats occasionally, until beer is reduced to a syrupy
    consistency and onions are caramelized, about 10
    minutes.

    Remove brats and add beef/bison broth to the pan,
    scraping the bottom until mixture is fully incorporated.

    Add the brats back into the pan and simmer until fully
    cooked, about 10 minutes more.

    Remove brats and bring broth to a full boil until
    reduced to syrupy consistency. Be careful that it
    doesn't burn off.

    Reduce heat to medium-low and melt the grassfed butter,
    scraping up the caramelized bits in the pan.

    Add brats back into the pan. Place sauerkraut around
    brats and cook until somewhat crisp. Turn brats over and
    stir often.

    Add the sauteed Brussels sprouts and stir them into the
    sauerkraut until heated.

    Season with salt and pepper to taste if needed.

    Enjoy w/good bottle of red wine & even better friends.

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

    Uncle Dirty Dave's Archives

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    ... The severity of the itch is proportional to the reach.
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    * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)
  • From Dave Drum@1:18/200 to All on Tue Jul 8 22:37:00 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

    Uncle Dirty Dave's Archives

    MMMMM

    ... Nothing's impossible to those that don't have to do it.
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    * Origin: Outpost BBS * Johnson City, TN (1:18/200)