Please browse through our wonderful recipes for great ideas how to prepare your Bison and Elk. Have a favorite recipe you'd like to see on our web? Please email it to us, we'll prepare it and share it.
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|Posted by Adams Natural Meats on March 29, 2017 at 4:30 PM|
|Posted by Adams Natural Meats on February 22, 2017 at 10:55 AM|
Owner Mary Adams made a Beautiful Chicken Marsala out of our Whole Fryer Local Chickens.
It's a very simple delicious recipe:
Cut the whole Fryer
Dredge in flour
Brown in a little Oil of your choice with minced garlic and onion
Sprinkle with lemon pepper and crushed red pepper
Add mushrooms and 1/2 bottle of Marsala to the pan
Cover and let simmer and brown.
Take lid off last 10 minutes to thicken and absorb all that great juice. Add capers if you like (Mr. Adams loves it with Capers)
|Posted by Adams Natural Meats on February 21, 2017 at 3:15 PM|
Miss Mary's Easy But Tasty Bison Back Ribs
Bison Back Ribs
Sprinkle with Chili Powder ad Lawreys
Cover with foil and bake on 200 degrees for 8 hours
Remove from oven, brush with your favorite sauce, grill for approx 15 mins
|Posted by Adams Natural Meats on May 22, 2015 at 1:40 PM|
•2 pounds grass-fed bison stew meat
•1 pound grass-fed beef heart, sliced or cubed
•1 large sweet onion, diced
•3 cups celery, diced
•10 cloves garlic, minced
•2 medium sized sweet potatoes or yams (you could also use approx. 2-3 cups of cubed butternut squash)
•2 quarts beef stock
•2 tsp. dried thyme
•8 bay leaves
•1 tsp. dried rosemary leaves
•⅛ - ¼ cup balsamic vinegar
•3-4 cinnamon sticks
•½ cup fresh chopped parsley
•1 tsp-ish each sea salt and course ground pepper
•expeller-pressed coconut oil for frying
1.I use my big dutch oven for this, but a large soup pot will work fine.
2.Cut all of your meat (heart included) into bite sized pieces and set aside. I like to place my meat in a colander to let it drain out any extra juice that is lingering.
3.Chop your onions, celery, and sweet potatoes (or yams, squash, etc.) into bite sized chunks and set aside (keep your sweet potatoes separate from the other veggies).
4.Mince your garlic and add to the onions and celery.
5.Mince your parsley and set aside.
6.Heat a couple tablespoons of coconut oil over medium heat and add some of your meat. You want to make sure not to overcrowd the pan, because you want to get a good browning on the meat. This really helps develop the flavor of the stew.
7.Turn the meat several times, so that it can brown all the way around. Tongs are handy for this.
8.Remove the meat from the pan and place on a separate dish. Repeat until you have all of your meat browned. You may need to keep adding a little coconut oil for each batch.
9.Once all of the meat is browned and removed from the pan, add your onions, celery, and garlic and cook until the onions are slightly caramelized.
10.Add the meat back in, as well as your chopped sweet potatoes, yams, or whatever starch you are using.
11.Deglaze the pan with the balsamic vinegar and then add the salt, pepper, rosemary, thyme, bay leaves, and cinnamon sticks. Stir.
12.Pour your beef stock over the mixture and bring to a simmer.
13.Lower heat to low and cover. Let simmer for 45 minutes, or until the potatoes are done. Stir in your parsley and remove from the heat. Done!
14.This stew freezes and re-heats nicely, so I like to make double and sometimes triple batches and stock up the freezer!
|Posted by Adams Natural Meats on May 22, 2015 at 1:15 PM|
2 pounds bison oysters
2 cups beer
2 eggs, beaten
1 ½ cups all-purpose flour
¼ cup yellow cornmea1
Salt and ground black pepper to taste
1 tablespoon hot pepper sauce
Be sure to ask your butcher for calf testicles, not bull testicles. Calf testicles are the size of a walnut and are much more tender than the larger bull testicles. Bull testicles will be tough.
In a large deep cast iron skillet, or fryer add enough vegetable oil to fill your frying container half-full: This allows for bubbling/ splatter while completely covering the calf testicles when frying.
With a very sharp knife, split the tough skin-like muscle that surrounds each testicle. Remove the skin (you can remove the skin easily if the testicles are frozen, then peel while thawing). Slice each testicle into approximately 1/4- to 1/2-inch-thick ovals. Place slices in a large pan or blow with enough beer to cover them; cover and let sit 2 hours.
In a shallow bowl, combine eggs, flour, cornmeal, salt, and pepper. Remove testicles from beer; drain and dredge thoroughly in the flour mixture. In a large, deep cast iron skillet, heat oil to 375 degrees F. Fry testicles for 3 minutes or until golden brown. The Mountain Oysters should float to the surface of the oil when done. With a strainer, remove and set on paper towel to absorb excess oil before serving. Serve warm and with your favorite hot sauce. Note: Always when frying foods, have a lid available that can cover the skillet in case oil ignites.
|Posted by Adams Natural Meats on May 22, 2015 at 1:05 PM|
ARIZONA BISON PATE
1/4 pound butter
1 pound bison liver (cut into chunks)
1 medium onion, chopped
3 shallots, chopped
1/2 tsp thyme
1/2 tsp rosemary
1 bay leaf
12 large fresh mushrooms, chopped
1/4 cup brandy
1/2 tsp salt
1/8 tsp pepper
In a large skillet, melt the butter. Add bison liver, onion and shallots. Stir over medium heat about 10-15 minutes. Add spices and mushrooms. Stir frequently while cooking for 5 minutes. Discard bay leaf and pour mixture into blender. Pour in brandy, salt and pepper. Blend 2 minutes, then port into a 2 cup soufflé dish. Chill. Garnish with parsley. Serve with melba toast rounds. Makes 1 pint
Dish may be covered with plastic wrap and kept in the refrigerator for a week.!!
|Posted by Adams Natural Meats on February 26, 2015 at 10:55 AM|
Great Irish Bison Stew Recipe, I just revamped a lamb stew recipe, it's full of wonderful flavor, will warm your tummy and make your taste buds happy!
2 medium-sized onions, chopped
Oil, for frying
1 -ounce butter
1 sprig dried thyme
2 1/2 pounds Bison Roast or Stew Meat (cut into large pieces)
7 carrots, chopped lengthways into 2-inch pieces
2 tablespoons pearl barley
5 cups Bison Stock (we sell great Bison Marrow Bones for soups and stock)
Freshly ground black pepper
1 bouquet garni (parsley, thyme, and bay leaf)
12 medium potatoes
1 bunch parsley, leaves finely chopped
1 bunch chives
Serving suggestion: herb butter, recipe follows
In a large heavy-bottomed saucepan, cook the onions in oil and butter, on medium-high heat until they are translucent. Add the dried thyme and stir. Add the lamb and brown on a high heat to seal in juices. Add carrots, and pearl barley. Pour in the chicken stock so that it almost covers the meat and vegetables. Season with salt and pepper, and add Bouquet garni. Cover and cook on low heat for 2 hours, being careful not to boil. Place potatoes on top of the stew, cover and cook for 30 minutes until the meat is falling beautifully off the bones and the potatoes are fork tender.
Serve the stew in large flat soup bowls, and drizzle herb butter over the potatoes or garnish with parsley and chives.
1 stick butter
1 small bunch parsley, finely chopped
1 small bunch chives, finely chopped
1 sprig thyme
Melt butter in a small saucepan. Add parsley, chives and thyme.
Yield: 6 servings
|Posted by Adams Natural Meats on October 6, 2014 at 5:00 PM|
SPICED RUBBED BISON FILETS
1 whole chipotle pepper in adobo, seeded or 1 teaspoon ground dried chipotles
1 teaspoon black peppercorns, freshly ground
1/2 teaspoon allspice, ground
2 teaspoons red chile powder
2 teaspoons cumin seed, toasted and ground
2 teaspoons coriander seeds, toasted and ground
1/4 cup paprika
1 tablespoon sugar
1 tablespoon salt
4 (8-ounce) bison tenderloin fillets
Combine spices and set aside. Heat grill pan or grill to medium-high heat. Place spice on a pie pan or large flat plate and dip both sides of each steak into mixture and shake off excess. Place steak on grill or grill pan and lower heat if using a grill pan or the spices will burn. Grill for 4 to 5 minutes each side. Remove from grill and let rest a couple of minutes before serving.
|Posted by Adams Natural Meats on June 11, 2014 at 4:05 PM|
|Posted by Adams Natural Meats on June 11, 2014 at 4:00 PM|