Specially created to warm you up from the inside and leave you ready to tuck-in for a long winters nap.

Who could possibly resist a homemade Bison Tourtiere??

Ingredients for Green Tomato Ketchup:

3 medium green tomatoes, chopped

1 clove garlic sliced thin

1 medium onions, chopped

1 tsp coarse salt

1⁄4 cup white vinegar

1⁄4 cup organic cane sugar

1⁄2 tablespoon mixed pickling spices, tied in cheesecloth

Directions for Green Tomato Ketchup:

1. In a large bowl, alternate layers of tomatoes and onions, sprinkling each layer with salt.
2. Let stand overnight.
3. Rinse; drain well.
4. Combine vegetables with vinegar, sugar and spice bag.
5. In a large saucepan or stock pot, bring mixture to a boil, then simmer, uncovered, for about 30 to 45 minutes.
6. Stir frequently until slightly thickened.
7. Chill and serve with bison tourtiere

Ingredients for Bison Tourtiere:

2 pounds ground bison

1 large baking potato

1 large onion, minced

2 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon ground cinnamon

½  teaspoon ground cloves

1 dash ground allspice

1/2 cup water

1 recipe pastry for a 9 inch double crust deep dish pie

1 egg

Directions for Bison Tourtiere:

1. Grate the potato.  
2. Place the potato, ground bison, onion, spices and water in a large frying pan and simmer until very thick, for about one hour.
3. Meanwhile, prepare your pastry. Line a deep-dish pie plate with pastry.
4. Spoon in filling, spreading evenly. Cover with top crust.
5. Brush with beaten egg and cut steam vent. Bake for 50 minutes at 350 degrees F (175 degrees C).
6. Serve warm.

We always appreciate your feedback, so let us know what you thought of this recipes or any tricks you used to take it to another level!

The post Bison Tourtiere with Green Tomato Ketchup first appeared on Turtle Valley Bison Co..

Ingredients for the Yorkshire pudding:

1 cup flour

1/2 tsp. salt

1 cup milk (2%)

2 eggs (whisked)

2 tbsp melted butter

Directions for the Yorkshire pudding:

1. Preheat oven to 400 degrees.
2. Mix flour and salt in a large bowl and leave enough space to add wet ingredients.
3. Mix milk, butter and egg together and whisk into flour and salt.
4. Let stand covered and refrigerated for 1 hour and then whisk again.
5. Have hot ovenproof muffin tins ready containing about 1/4 inch hot bison drippings or melted butter.
6. Pour the batter in the tins, about 2/3 full and put back in the oven.
7. Bake the pudding approximately 20 minutes.
8. Reduce the heat to 350 degrees and bake it 10 to 15 minutes longer.
9. Reduce heat again to 300 degrees for an additional 10 to 15 minutes.
10. Serve at once.

Ingredients for the Roast & Gravy:

2.5 pound Ribeye Bison Roast

2 tablespoons grapeseed oil

3 cloves garlic , finely grated or pressed

4 teaspoons minced fresh thyme

2 teaspoons salt

2 teaspoon pepper

6 tablespoons all-purpose flour

1/4 cup dry red wine

3 cups bison broth

2 teaspoons Dijon mustard

Directions for the Roast & Gravy:

1. Rub roast all over with oil, garlic, thyme, salt and pepper.
2. Place in roasting pan over burner at medium heat and brown on all sides.
3. Roast in 350°F oven until instant-read thermometer (inserted in centre of the roast) reads 120°F for medium-rare. About 40 minute cook time.
4. Transfer to cutting board; tent with foil. Let rest for 15 minutes before thinly slicing across the grain.
5. While roast is resting, drain all but 2 tbsp fat from pan.
6. Sprinkle in flour; cook over medium-high heat, stirring, until golden. About 3 minutes.
7. Stir in wine, scraping up browned bits with wooden spoon.
8. Whisk in broth and bring to boil over medium heat.
9. Cook, whisking occasionally, until thickened. About 5 minutes.
10. Strain through fine-mesh sieve; stir in mustard and any accumulated juices from cutting board.
11. Serve with beef and Yorkshire pudding.

Bon Appétit!

The post Ribeye Roast with Yorkshire Pudding & Gravy first appeared on Turtle Valley Bison Co..

Don’t let this long list of ingredients and directions fool you, this is a meal any home cook can create!

Ingredients for the ribs: 

8 bone-in bison short ribs

Kosher salt & freshly ground black pepper

3 tablespoons grapeseed oil

1 onion (cut in 1 inch pieces)

1 bulb garlic (cut in half)

1 cup celery (cut into 1 inch pieces)

1 cup carrots (cut into 1 inch pieces)

1 cup stout or porter

1 tbsp black peppercorns

4 sprigs fresh rosemary

2 fresh or dried bay leaves

4 cups bison stock or grass fed beef stock

Directions for the ribs:

1. Preheat oven to 350°F.
2. Season short ribs with salt and pepper.
3. Heat oil in a large Dutch oven over medium-high heat.
4. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate.
5. Pour off all but 3 tablespoons drippings from pot.
6. Add carrots, celery and onions to the pot and brown for 5 minutes on medium heat, stirring occasionally.
7. Add in stout, then add short ribs with any accumulated juices.
8. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes.
9. Stir in stock and rest of ingredients.
10. Bring to a boil, cover, and transfer to oven.
11. Cook until short ribs are tender, 3 – 4 hours.
12. Transfer short ribs to a platter.
13. Strain sauce from pot into a measuring cup.
14. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper and reduce further if needed.

Ingredients for celery root puree:

6 medium potatoes (cut in half)

1 large Celery Root (cut into 1 inch pieces)

1 cup Whipping cream

¼ cup salted butter

Salt to taste

Directions for celery root puree:

1. Place potatoes and celery root in a pot and fill with water until potatoes and celery root are covered by half an inch of water.
2. Over medium heat, bring to boil and allow to simmer until ingredients are fork tender.
3. Strain potatoes and celery root with colander and place in food processor.
4. In the pot, heat up cream, butter and salt.
5. Once warm, put in food processor and blend all ingredients until very smooth, scraping the sides with a spatula if necessary.
6. Adjust seasoning and serve!

Ingredients for braised cabbage:

1 garlic clove, smashed

3 tablespoons unsalted butter

2 lb red cabbage, cored and cut into ¼ inch strips

1 onion (cut into ¼ inch strips)

¼ cup organic cane sugar

1/2 cup hard apple cider

¼ cup apple-cider vinegar

Salt and pepper to taste

Directions for braised cabbage:

1. Cook garlic in butter inside a 12-inch heavy skillet over medium heat. Stir for 1 minute.
2. Add cabbage, cider, salt & pepper and cook, covered. Stir occasionally, until cabbage is tender (approximately 25 to 30 minutes).
3. Add vinegar and cook, uncovered. Stir occasionally, until liquid has evaporated(approximately 5 to 10 minutes).
4. Season with salt and pepper.

Ingredients for gremolata:

2 clove garlic (finely minced)

4 tbsp finely chopped parsley

2 lemons (peels only finely diced)

Pinch of salt

Directions for gremolata:

1. Simply mix all ingredients and serve on the braised short ribs.

That’s it. That’s all! You have made it all the way to the end!

Share this delicious recipe amongst your family and let us know what they think.

Stay hungry.

– The TVBCo Family

The post Stout Braised Bison Short Ribs with Gremolata, Celery Root Puree & Braised Red Cabbage first appeared on Turtle Valley Bison Co..

As we start looking for dishes that warm our tummies and stick to our ribs at the ranch, there’s something comforting about sitting down to a nice warm bowl of stew while the days begin to get shorter.

Here’s a family style stew recipe that is sure to serve four.

Ingredients:

1 pound bison stew meat or chuck roast chopped into cubes

The post Bison Stew Recipe first appeared on Turtle Valley Bison Co..

If you haven’t made Carpaccio before this is a very simple way to get hooked. Note – this simple meal idea can easily be transformed into a beef recipe!

Ingredients (Serves 4):

1 pound Bison Tenderloin

1 bunch cilantro roughly chopped

4 shallots peeled and sliced thin

1 cup grapeseed oil

¼ cup light soy sauce

¾ cup dark soy sauce

2 tbsp Worcestershire

1 tbsp fish sauce

3/4 cup brown sugar

1 tbsp Sambal Oelek

2 cloves crushed garlic

¾ cup roasted, crushed hazelnut

Directions:

1. Bring grapeseed oil up to 300 degrees in a medium size pot.
2. Carefully add sliced shallots. Continually stir until lightly golden brown.
3. Shut oil off from heat and with a slotted spoon remove shallots from oil and place on paper towel lined tray. Set aside.
4. Place soy sauces, Worcestershire, fish sauce, sugar, Sambal and crushed garlic in medium sauce pan and over medium high heat, bring to boil and set aside to cool completely. You may keep in fridge until ready to garnish the bison.
5. With a meat mallet or heavy bottom pan, lay raw bison tenderloin one piece at a time between two heavy duty freezer bags and pound until less than ¼ inch thick.
6. Place on 4 dinner plates and garnish each generously with the sauce, chopped cilantro, fried shallots and hazelnuts.
7. Enjoy!

After the hard work you put into creating this masterpiece be sure to share it with us at TurtleValleyBison on Instagram and Facebook!

Thanks for letting us have a place at your dinner table.

– The TVBCo Family

The post Vietnamese Carpaccio first appeared on Turtle Valley Bison Co..

In order to keep your family toasty in the frigid evenings try making Homestyle Meatloaf recipe with bison! This modern spin on an old family classic is sure to feed 4-6 people.

Like we always mention, even though this is a bison recipe we do encourage the use of beef if this is better suited for your household. In the end you’ll still be creating a delicious home cooked meal.

The post Homestyle Meatloaf with Bison first appeared on Turtle Valley Bison Co..

Pack of Bison Sausage

1 tbsp grapeseed oil

½ cup dark beer

1 cup Suarekraut

¼ cup whole grain mustard

12 piece cornichon

Directions:

1. Over medium heat in a thick bottom skillet, place oil and sausage in and cook on each side for 8 minutes.  
2. While sausages are still in pan add beer and cook until it is almost completely evaporated.  
3. Rest for 5 minutes
4. Serve with the sauerkraut, mustard and cornichon. *You may also serve as an entrée with mashed potatoes.

Dig in!

Stay hungry.

– TVBCo Family

The post Forage Bison Sausage first appeared on Turtle Valley Bison Co..

8 peices bone-in bison short ribs

Kosher salt and freshly ground black pepper

3 tablespoons grapeseed oil

3 shallots (cut in half)

1 bulb garlic (cut in half)

2 inches ginger (sliced)

1 or 2 thai chilies (whole)

10 pieces dried apricot

3 tbsp fish sauce

1 cup red wine

5 pieces of whole star anise

8 sprigs thyme

2 fresh or dried bay leaves

4 cups bison stock or grass fed beef stock

Directions:

1. Preheat oven to 350°F.
2. Season short ribs with salt and pepper.
3. Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch.
4. Transfer short ribs to a plate.
5. Pour off all but 3 tablespoons drippings from pot.
6. Add in wine, then add short ribs with any accumulated juices.
7. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes.
8. Add all other ingredients to pot and stir in stock.
9. Bring to a boil, cover, and transfer to oven.
10. Cook until short ribs are tender, 3 – 4 hours.
11. Transfer short ribs to a platter and strain sauce from pot into a measuring cup.
12. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper and reduce further if needed.
13. Serve in shallow bowls with roasted yams and steamed broccoli.

Eat up!

Stay hungry.

– TVBCo Family

The post Star Anise and Red Wine Bison Short Ribs first appeared on Turtle Valley Bison Co..

1 x 3 pound chuck roast

2 tablespoons grapeseed oil or rendered bison fat

1 medium celery root, peeled and chopped in 1-inch pieces

2 carrots, chopped into 1-inch thick rounds

2 parsnips, chopped into 1 inch thick rounds

1 large onion, chopped into 1-inch pieces

3 cloves garlic

20 ea baby potatoes, cut in half

2 cups bison (or grass fed beef) stock

1 cup dark beer

2 bay leaves

3 sprigs rosemary

¼ cup all purpose flour

Salt and pepper

Directions:

1. Preheat oven to 325 degrees F (165 degrees C).
2. Heat a heavy Dutch Oven on top of the stove over medium high heat.
3. Add oil, and sear meat in the center of the pan for 4 minutes.
4. Turn meat over with tongs; sear all sides for 3 to 4 minutes on each side.
5. Remove meat from pan.
6. Arrange all of the vegetables in the pan and stir with oil and flour.
7. Add bay leaves and rosemary in the bottom of the pan, and sprinkle with salt and pepper.
8. Return meat to pan, place beer and stock in, and cover.
9. Cook in the oven for 1 hour at 325 degrees F (165 degrees C).
10. Reduce the heat to 300 degrees F (150 degrees C), and cook for 4 -5  hours.
11. Remove roast to a platter to rest for 30 to 40 minutes.
12. Slice, and top with vegetables and gravy.

Enjoy the feast!

Stay hungry.

– TVBCo Family

The post Bison Pot Roast with Fall Harvest Vegetables first appeared on Turtle Valley Bison Co..

3 tbsp olive oil

1 pound ground bison

2 tablespoon olive oil

1 stalk celery, diced

1 large onions, diced

1 medium carrot, diced

3 clove garlic, minced

1 small can tomato sauce

1 large tin can diced tomatoes

1 tbsp tomato paste

1 cup button mushrooms (cut in quarters)

½ tin chickpeas, drained and rinsed

½ tin kidney beans, drained and rinsed

2 bay leaves

2 teaspoon ground cumin

2 tablespoon smoked hot paprika

2 teaspoon ground coriander

2 tsp dried oregano

1/2 teaspoon cayenne pepper

Salt and pepper to taste

Directions (Serves 4-6):

1. In a large skillet over medium heat, cook bison until brown.
2. Drain.
3. In a large pot over medium heat, cook celery, carrots, onions and garlic in olive oil until onion is translucent.
4. Stir in bison, tomato sauce, tomatoes, tomato paste, mushrooms, chickpeas, kidney beans, bay leaves, cumin, smoked paprika, coriander, oregano, cayenne and salt and pepper.
5. Simmer over low heat for 3 hours until desired consistency is met.
6. Serve with your favourite crusty bread or corn bread.

Stay hungry.

– TVBCo Family

The post Smoked Paprika Bison Chili first appeared on Turtle Valley Bison Co..