Durham Ranch Elk Frybread Tacos

Ground Elk Recipe:

1 pound Durham Ranch Ground Elk
1 each Yellow onion Medium diced
6 cloves Minced garlic
½ cup Water
1 Tablespoon Chili powder
1 teaspoon Ground cumin
1 teaspoon Ground Thyme
1 teaspoon Oregano
1- 8oz. can Tomato sauce
2 Tablespoons Worcestershire sauce
3 Tablespoons Brown sugar
To taste Salt, Black Pepper

Garnish optional: scallions (green onion), cheddar cheese, shredded Parmesan cheese, crackers


Add ground elk in a pot or deep saute pan, saute on medium heat with onion and garlic for 1 min, then add water and tomato sauce, Worcestershire sauce – stirring together with dry spices – cook on low with occasional stirring together until elk is cooked and tender.


Fry Bread Recipe:

½ cup Cooked bacon bits (semi-crispy)
2 cups All-purpose flour
2 ½ teaspoons Baking powder
1 teaspoon salt
1 cup warm water (approximately 80-90 degrees)


Add dry ingredients in a bowl, mix and add water while stirring to create dough.  Form dough to preferred size rounds. Oil pan and fry bread until cooked through and golden in color – or you can use a deep fryer to fry the bread dough.



Posted in Elk

Durham Ranch Baked Wild Boar Ziti Pasta


  • 1 pound Durham Ranch Ground Wild Boar
  • ½ each Large carrot minced
  • ½ each Yellow onion minced
  • ½ each Stalk of Celery minced
  • 6 cloves Minced garlic
  • ½ cup White wine (any brand/ left over)
  • 2 teaspoons Dry oregano
  • 1- 10oz. can Tomato sauce
  • 1 each Diced Roma tomato
  • 1 small can Tomato paste
  • 1 cup Whole milk
  • To taste Salt, Black Pepper


  1. Roughly chop half a carrot, half a yellow onion and half a celery stalk. Add rough chopped carrot, onion, garlic and celery into a food processor a pulse till small minced to the size of bbs.
  2. In a medium sauce pot or large sauce pan with a 2-3 inch tall sides, turn on to high heat and let pan get hot. Drizzle olive oil into pan/pot and put Durham Ranch ground wild boar and separate with a wooden spoon stirring so meat does not clump or stick to pan. When meat is browned, set aside in a bowl so you can cook other ingredients separately. In the same pan, let pan get hot and put all minced vegetables in stirring so it is evenly sweated and lightly caramelized. Add dry Oregano, and deglaze with the white wine and cook out most of the liquid is reduced by half still stirring. Add in Tomato paste and stir in to evenly mix and caramelize.
  3. Turn down stove to med/ medium low and add back to the vegetable mix the pre-cooked wild boar and Milk. Let mixture reduce and thicken by half and Boar absorbs milk.
  4. Add in remaining tomato sauce, Diced Roma Tomato and let entire mixture cook on low for 2-3 hours or until meat is entirely soft.
  5. Season with Salt and ground pepper till desired taste

Cooked Ziti or Penne Pasta:

  • In a separate pot, Boil pasta (approx. 2-3 cups dry) to the products specifications and set aside cooled till Wild Boar Bolognese is ready.

Serving options:

  1. Can be served plated with-out baking steps, just place cooked pasta in bowl or plate and spoon over cooked Bolognese. Garnish with Bacon bits, fresh Basil, scallions, and shredded Parmesan cheese.
  2. In a clean medium bowl add together Wild Boar Bolognese, Ziti pasta, 1-2 cups of shredded cheddar/ parmesan cheese mix.
  3. Stir till incorporated and pour all ingredients into a bake proof glass pan (Pyrex), evenly spread mix and top with desired amount of cheese.
  4. Place in a pre-heated oven of 350 degrees uncovered for approximately 10-20 minutes or until it is heated entirely through.

Japanese Wagyu Teriyaki Meatballs

Durham Ranch Wagyu Beef Meatballs


  • 1 pound Durham Ranch Ground Wagyu beef
  • 2 teaspoons minced garlic
  • ¼ cup Japanese Bread crumbs (Panko)
  • 1 Large whole egg
  • ¼ cup whole milk (use water if dairy intolerant)
  • 1 teaspoon
  • Sesame oil
  • 1 pinch salt and pepper
  • Optional: ½ teaspoon crushed chili flakes


  1. Preheat oven to 375 degrees
  2. In a medium bowl add Panko (Japanese bread crumbs), whole milk, and sesame oil, let sit for 5 minutes. Add Durham Ranch ground Wagyu beef, garlic, and whole egg. Work in all ingredients with hand till thoroughly mixed and holds in a nice ball. Add a pinch of salt and ground pepper.
  3. On a cookie sheet line with aluminum foil, pinch off Wagyu beef mix into half dollar sized portions and roll between both hands to create a perfect ball. Place ball onto cookie sheet spaced equally apart. Continue process till Durham ranch Wagyu mix is gone.
  4. Place cookie sheet into preheated oven for 10-15 minutes or until nicely browned. Take out pan to rest.
  5. With a bamboo skewer, skew desired amount of meatballs (2-3). This method can be done ahead of time and reheated on an open grill (gas or coals) to give more grilling flavor.

Teriyaki Glaze


  • 1 cup Soy sauce
  • ½ cup brown sugar
  • 1 Tablespoon
  • minced ginger
  • 1 Tablespoon mirin
  • ½ cup water
  • 2 Tablespoons cornstarch
  • To taste Salt


  1. In small sauce pot add soy sauce, brown sugar, mirin, and minced ginger, bring to a boil and stir occasionally.
  2. Mix water and cornstarch together to create a milky texture and stir till all lumps are gone.
  3. Pour mixture in a steady stream while whisking into mixture quickly.
  4. Bring back up to a boil while still stirring. Shut off stove when thickened and pull away from heat.
  5. Brushed on to desired application, Durham ranch meatballs or hamburger patties.
  6. Brush Teriyaki sauce over warm skewered meatballs and garnish with scallions (green onions) and sesame seeds.

Durham Ranch Venison Chili


  • 1 pound Durham Ranch Ground Venison
  • ½ each Yellow onion Medium diced
  • 6 cloves Minced garlic
  • ½ cup Water
  • 1 Tablespoon Chili powder
  • 1 teaspoon Ground cumin
  • ¼ teaspoon Ground sage
  • 1 teaspoon Smoked paprika
  • 1- 10oz. can Tomato sauce
  • 1 each Diced Roma tomato
  • 1 can Kidney beans
  • 2 Tablespoons Honey
  • To taste Salt, Black Pepper


  1. In a medium sauce pot bring up to a medium high heat, drizzle some oil just to coat the bottom of pot.
  2. Add in Durham Ranch Ground Venison and stir so it doesn’t stick to the bottom. Cook till evenly browned.
  3. Add in diced yellow onion and garlic and sweat till translucent. Reduce temperature to medium and add the water, tomato sauce, and liquid from Kidney bean can. Let cook at a low rolling bubble to soften ground Venison. Approximately 30 min or until liquid is reduced by ¾.
  4. Add in chili powder, ground cumin, ground sage, smoked paprika, kidney beans, diced tomatoes, and honey.
  5. Reduce on a medium low heat till desired thickness. Approx. 1/2 hr.
  6. Season with black ground pepper and salt.
  7. Garnish optional: scallions, cheddar cheese, diced red onion, shredded parmesan cheese, crackers.

*Deglaze: dilute meat sediments in pan in order to make as sauce, typically using wine.

*Caramelize: converting into caramel through heating; cooking to develop the nutty and brown color of caramel.

Elk and Sweet Potato Chili

This recipe was created by

Arica Davis
Yummy Fixins

Chili is one of those nostalgic dishes for me. Growing up my dad would make a traditional ground beef and kidney bean chili topped with good ol’ American cheese and served over rice.

It wasn’t the healthiest dish, but it sure tasted delicious. Now that I’m doing the cooking I try to do things a little more on the healthier side. This recipe calls for ground elk and sweet potatoes, and the cheese is optional, making this dish dairy-free, gluten-free and paleo-friendly.

If you’re a meat lover but are conscious about maintaining a healthy lifestyle, try cooking with ground elk. It’s low in fat, but full of flavor. I use Durham Ranch ground elk at Raley’s in the meat department. They always seem to have it in stock.


(Makes four servings)

1 pound ground elk

1 green bell pepper, chopped

1 yellow onion, chopped

5 celery ribs, chopped

6 garlic cloves

1 tablespoon chili powder

1 teaspoon cumin

2 teaspoon salt

1 teaspoon pepper

2 pounds sweet potato

32 ounce stewed tomatoes

½ cup chicken broth

1 cup shredded cheddar cheese (optional)

Place the ground elk, bell peppers, onion, celery, garlic and seasoning in a slow cooker. Use a wooden spoon to break up the elk and mix everything together.

Peel the sweet potatoes and chop into ½ inch cubes. Place the sweet potatoes on top of the mixture.

Pour the stewed tomatoes over top the sweet potatoes. Cook on high for two to three hours or low for six hours. Every slow cooker is different, but once the potatoes are tender and the meat is cooked through, the chili is ready. Taste and season with more salt and pepper as desired.

Place a scoop of chili in a bowl, sprinkle shredded cheddar cheese on top and serve warm.

Chef Arica Davis is owner/operator of Yummy Fixins, Personal Chef Services and Pasta Parties. Visit http://www.yummyfixins.com to book your next dinner party.

Bison Meatloaf

Serves 8 people


  • 5 lbs. of ground Durham Ranch Bison
  • 2 eggs
  • 1 cup fresh bread
  • ½ cup milk
  • ½ cup blue cheese
  • 1 cup sautéed onions
  • 2 T chopped fresh thyme
  • 2 T chopped fresh parsley
  • Couple dash Tabasco
  • Couple dash Worcestershire sauce
  • 3 T kosher salt
  • Fresh cracked pepper
  • 1 cup ketchup
  • ½ cup Dijon mustard


  1. Heat oven to 350°F.
  2. Soak bread and milk in a small bowl.
  3. In a large bowl mix meat with eggs and crumble the bread with your hands into he meat.
  4. Add the cheese, onions, thyme, parsley, Tabasco, Worcestershire, salt and pepper.
  5. Mix well.
  6. In a small bowl mix the ketchup and Dijon.
  7. Line a roasting pan with foil and form 2 logs of the meatloaf.
  8. Glaze the top with the ketchup mix and loosely cover with foil.
  9. Bake in oven for 45 minutes; remove foil and brown top for last 10 minutes Internal temperature should reach 155 degrees.
  10. Let rest and serve!

Download Recipe Card

Bison Chili


  • 5 lbs. ground Durham Ranch bison
  • 2 tbs. vegetable oil
  • 1 large yellow onion diced small
  • 1/2 cup garlic chopped
  • 1 cup tomato paste
  • 1 quart canned diced tomatoes
  • 1 quart beef stock
  • 1 tbsp. garlic powder
  • 1 tbsp. onion powder
  • 1 tsp. chili powder
  • 1 tbsp. dry oregano
  • 1/2 tbsp. paprika
  • 1 tsp. cayenne powder
  • 1 tbsp. ground cumin
  • 1 bunch fresh cilantro chopped


  1. Brown bison in a large pot with vegetable oil breaking up bison as it cooks (about 10 minutes).
  2. Add onion and garlic and cook until soft.
  3. Add tomato paste and incorporate into bison.
  4. Add diced tomatoes and beef stock and bring to a simmer.
  5. Add all dry seasonings and simmer (about 30 mins).
  6. Add kidney beans and cilantro and simmer (about 10-15 mins).
  7. Season with salt and black pepper to taste.

Download Recipe Card

Grilled Wagyu Flat Iron Steak Salad

with Flatbread and Chimichurri

bimini-steakhouse-grilled-wagyu-flat-iron-steak-salad-with-flatbread-and-chimichurriBy: Adam Daniels | Bimini Steakhouse – Peppermill


  • 1 ea. Durham Ranch Wagyu Flat Iron, marinated.
  • 1 ea. Balsamic marinated red onion, grilled and cut into in pieces
  • 2 ea. Preserved lemon, julienne cut and rinsed in cold water
  • 1 lb. Arugula
  • 5 oz. Smoked Ricotta salata
  • 3 ea. Grilled Flatbread
  • Fresh lemon
  • Olive oil
  • Kosher Salt and fresh Cracked Pepper


  • 1 bunch flat leaf parsley, blanched and shocked
  • 1 bunch mint, blanched and shocked
  • 2 medium shallots, fine minced
  • 12 cloves pressed garlic
  • 1 tsp. red pepper flakes
  • 1/2 Cup Olive oil
  • 2 Tbsp. rice wine vinegar
  • Salt & Pepper



  1. Grill steak to desired temperature. 110°F for Medium Rare.
  2. Let the steak rest for 10 minutes before slicing.
  3. Finish the second portion of chimichurri with vinegar.
  4. Arrange arugula, topped with grilled onions, ricotta cheese and preserved lemons.
  5. Add sliced steak to top of salad.
  6. Drizzle with olive oil, lemon juice, salt and fresh cracked pepper.
  7. Serve with warm grilled flatbread and chimichurri sauce.


  1. Place the blanched herbs and olive oil in a blender and pulse until fine chopped but not too fine.
  2. Combine all other ingredients except for the vinegar. Blend very quickly only to mix ingredients. Separate into two bowls, 1/3 and 2/3.
  3. Mix 1 TBL vinegar into 1/3 of the sauce. Add the Flat Iron steak to marinade for 2 hrs up 24 hrs.

Download Recipe PDF >

Curried Wild Boar Burgers with Coconut


  • 1 lb. ground wild boar
  • 1/2 c. chopped onion
  • 1 Tbsp freshly grated ginger
  • 2 tsp Indian curry
  • 1/2 c. dried grated coconut, unsweetened
  • 3/4 tsp salt
  • pepper to taste


Mix all ingredients with hands and form 4-6 burgers.
Heat grill or stovetop grill to high. Grill on high for 1 minute per side, then reduce heat to medium. Grill 2-3 minutes per side more.
Delicious with Sambal Matah (Indonesian salsa, from Trader Joe’s) on top. Would probably also be very good with any kind of chutney.

From Kathleen62483, Yummly

Wild Boar Ragu


  • 1 large Spanish onion (chopped)
  • 2 tablespoons olive oil
  • 2 pounds boneless wild boar meat (cut for stew)
  • 1 can chopped tomatoes
  • 3 bay leaves
  • 1 cup red wine
  • 5 cloves garlic, crushed
  • 3 dried chili peppers (crushed)
  • 1 cinnamon stick
  • 5 cloves
  • 3 sun-dried tomatoes
  • 3 anchovies or 1 teaspoon anchovy paste
  • Fresh or dried oregano, basil, and sage
  • 1 tablespoon red wine vinegar
  • Salt and black pepper to taste
  • N/A
  • Pasta (pappardelle or fettuccine)
  • Grated pecorino cheese (Parmigiano is an acceptable substitute, but pecorino, being sheep cheese, complements game)


1. In a large cast-iron pot, sauté the onion in olive oil until translucent.
2. Add the boar meat and brown. (That is, cook the meat over high heat, turning frequently, just until it’s cooked on the outside.)
3. Add the canned tomatoes and the bay leaves.
4. Add the wine.
5. Gradually add the garlic, dried chili, cinnamon stick, cloves, sun-dried tomatoes, anchovies (or anchovy paste), oregano, basil, sage, red wine vinegar, and salt and black pepper to taste.
6. Simmer on low on the stovetop with the lid of the pot slightly ajar, and stir occasionally for at least two hours — or longer if possible. The longer you simmer this, the more tender the meat will become. The ragù is ready to eat when the meat has totally fallen apart and most of the liquid has been absorbed by the meat. Take out the cinnamon stick and bay leaves before serving.
7. Serve over the pasta and top with grated cheese. Accompany with some crusty peasant bread and a good red wine, preferably a strong Italian, like Amarone or Barolo.


Wild Boar Rack with Whiskey Apples


  • 1 Wild Boar Rack
  • ¼ cup of bread crumbs
  • 4 Tablespoons of mustard
  • 4 Apples
  • ⅓ cup of brown sugar
  • 3 tablespoons of salted butter
  • ¼ cup of whiskey
  • salt and pepper to taste


    • Preheat oven to 400°F.
    • Combine the bread crumbs and mustard in a small mixing bowl.
    • Sear rack in a pan with a little oil over high heat.
    • Transfer to a roasting pan. Coat the meat with the mustard crumb mixture by patting it on.
    • Using a meat thermometer, cook until the rack’s internal temperature reaches 150°F, about 30 minutes.
    • Remove and allow to rest about 10 minutes before cutting into individual chops.
    • While the rack is cooking, cut the apples into thick slices.
    • Heat a saute pan on high. Add the sugar and saute until it begins to caramelize, turning into a liquid and turning light amber.
    • Add the butter and melt, combining with the caramel.
    • Add the apples, toss to coat them on all sides with the caramel
    • Add the whiskey, scraping the bottom of the pan to get all the caramel. Cook off alcohol for 1-2 minutes.

Serve warm.

Recipe from chefdruck.com

Pork with Chiles and Lime


  • 2 Pounds Boneless Berkshire Pork Shoulder, (Without Skin), Cut Into 1-Inch Cubes
  • 3/4 Teaspoon Salt
  • 3/4 Teaspoon Black Pepper
  • 2 Tablespoons Oil
  • 1 Large Yellow Onion, Chopped
  • 3 Tablespoons Jalapeno Chiles, Seeded And Minced
  • 2 Cloves Garlic, Minced
  • 1 14 1/2-Oz Can Chicken Broth
  • 1/4 Cup Cilantro, Chopped
  • 1/2 Teaspoon Lime Zest, Grated
  • Lime Wedges , As Garnish
  • Additional Cilantro, Chopped, As Garnish
  • Tortillas

Makes 6 Servings

Season pork cubes with salt and pepper. Heat oil in large Dutch oven and sauté pork in batches until nicely browned on all sides, about 5 minutes. Transfer pork to a plate. Stir in onion, chiles and garlic and cook, stirring, for 2 to 3 minutes, until onion is soft. Add pork back in along with broth, cilantro, zest and juice. Bring to a boil. Simmer, uncovered, stirring occasionally, for about 1 1/4 hours, until meat is fork-tender and liquid has thickened.
Serve garnished with lime wedges and chopped cilantro with warm tortillas and black beans on the side.

Recipe courtesy of the National Pork Board

Grilled Berkshire Pork Chop with Merlot Sauce


Sweet Potatoes:

  • 2 medium sweet potatoes, peeled and chopped
  • 2 tablespoons butter
  • 1/4 cup maple syrup

Merlot Sauce:

  • 3 cups beef broth
  • 1 cup Merlot wine
  • 1 tablespoon cornstarch
  • 1/4 cup water
  • Kosher salt and freshly ground black pepper

Pork chops:

  • 4 (4-ounce) Berkshire pork chops
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons olive oil

To cook the sweet potatoes: Place them in a medium saucepot and cover with water. Bring the water to a simmer over medium heat. Cook until the potatoes are tender, about 20 minutes. Drain the potatoes and place them into a food processor. Add the butter and maple syrup and process until smooth and creamy. (The sweet potatoes can also be mashed by hand.) Transfer to a bowl and keep warm or cool and reheat.
To make the sauce: Combine the broth and wine in a saucepan. Bring to a simmer over medium heat then reduce by one third. Meanwhile, in a small bowl whisk the cornstarch with 1/4 cup water until smooth. Whisk the cornstarch mixture into the simmering sauce. Continue whisking until the sauce thickens. Season with salt and pepper and keep warm over low heat.
To cook the pork: Heat a cast iron skillet or grill pan over high heat. Season the pork with salt and pepper. Brush the chops with oil then cook until barely pink at the center, about 4 minutes per side. Allow the pork to rest for 5 minutes.
Arrange sweet potatoes and pork chops on 2 plates. Spoon sauce around the chops and serve.

Recipe courtesy of Scott Johnson, Canoe Bay

Pork And Chorizo Burgers With Pineapple And Sriracha


  • 8 Ounces Smoked Spanish Chorizo, Links With The Casings Removed
  • 1 Pound Ground Berkshire Pork
  • 1/3 Cup Bread Crumbs, Dried
  • 1 Large Egg, Beaten
  • 2 Scallions, Finely Chopped
  • 2 Tablespoons Red Bell Pepper, Finely Chopped
  • 1 Clove Garlic, Minced
  • 1/2 Teaspoon Kosher Salt
  • 6 Fresh Pineapple Rings, Cut About 1/2-Inch Thick
  • 6 Hamburger Buns, Preferably Sweet Hawaiian Style, Split
  • Fresh Cilantro Leaves, As Garnish

Sriracha Aïoli
1/2 Cup Mayonnaise
1 Clove Garlic, Pressed Through A Garlic Press
1 Teaspoon Sriracha Chili Sauce



To make aïoli: Mix mayonnaise, garlic and Sriracha sauce together in small bowl. Set aside. Extra aioli can be stored in the refrigerator for up to 3 days.

To make burgers: Finely chop chorizo in a food processor or with a large knife. Gently mix together ground pork, chopped chorizo, breadcrumbs, egg, scallions, red pepper, garlic and salt. Shape into 6 patties about 3/4-inch thick. Refrigerate for 10 to 15 minutes.

Prepare grill for direct cooking over medium-high heat, about 450°F.

Lightly oil grill grate. Grill burgers, with the lid closed, for 5 minutes. Turn burgers, and add pineapple to grill. Finish cooking burger until the internal temperature reads 160°F. on a digital meat thermometer (about 4 to 5 minutes more), turning once or twice, until hot and seared on both sides. Grill pineapple rings until browned on each side. Remove from grill.

Toast buns on grill, about 1 minute. Build burgers on buns with 1 1/2 tablespoons aïoli, 1 pineapple ring, and cilantro leaves to taste. Serve immediately.

Recipe courtesy of the National Pork Board

Juicy Cornish Game Hens

Recipe by Chuck in Killbuck



  • 4 tablespoons butter
  • 3 tablespoons honey
  • 4 teaspoons chili powder
  • 1 tablespoon orange juice
  • 2 Cornish hens, halved
  • salt and pepper, to taste


  1. Preheat oven to 350°F.
  2. Melt butter and stir in honey and chili powder; mixing well.
  3. Stir in orange juice, salt and pepper and remove from heat.
  4. Cut each hen into two halves.
  5. Rinse well and pat dry with paper towels.
  6. Place hens in baking dish, skin side down, and place in oven for 6-8 minutes.
  7. Turn hens over and baste generously with all of the mixture.
  8. Bake for approximately 45 minutes or until well browned.

Serves 4
Prep time 15 min | Total time: 1 hr

Duck Tacos with Chipotle Cherry Salsa and Crumbled Goat Cheese


  • 1 pound duck breast
  • 2 teaspoons chipotle chili powder
  • 1 teaspoon cumin, toasted and ground
  • 1/4 teaspoon salt to taste
  • 2 cups chipotle cherry salsa (see below)
  • 12 small corn tortillas, lightly toasted
  • 2 cups red cabbage, thinly sliced and tossed in 2 tablespoons sour cream
  • 4 ounces goat cheese, crumbed
  • cress sprouts for garnish (optional)


  1. Score the skin and fat of the duck breast with a knife trying to cut all the through the fat without cutting into the meat.
  2. Mix the chipotle chili powder, cumin and salt and rub it into the skin side of the duck breast then cover it and let it sit in the fridge for 20 minutes to overnight.
  3. Heat an oven proof pan over medium heat.
  4. Place the duck breast into the pan, skin side down and let it cook until the fat has rendered, about 2-3 minutes.
  5. Place the pan into a preheated 400°F oven for 8 minutes.
  6. Remove and set the duck breast aside and let rest for 5 minutes before slicing.
  7. Drain the excess fat from the pan, add the salsa, deglaze the pan and simmer to remove any excess liquid.
  8. Assemble the tacos and enjoy.

Servings:  Makes 4 servings | Prep Time: 15 minutes
Cook Time: 15 minutes | Total Time: 30 minutes

Chipotle Cherry Salsa


  • 2 cups cherries, pitted
  • 1 chipotle chili in adobo or to taste, chopped
  • 1/4 cup red onion, diced
  • 1 small clove garlic, grated
  • 1 handful basil
  • 1 tablespoon balsamic vinegar
  • salt and pepper to taste


  1. Puree everything in a food processor until smooth.
  2. Simmer the salsa to remove excess liquid.
    (Optional: This salsa is great fresh but if you are going to use it in something like tacos you will want to simmer it a bit to remover the excess liquid.)

Servings: Makes 2 cups | Prep Time: 10 minutes
Cook Time: 0 minutes | Total Time: 10 minutes

Honey Baked Rabbit


  • 2.5 to 3 lbs. Rabbit
  • 1/3 C. Margarine, melted
  • 1/3 C. Honey
  • 2 T prepared Mustard
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 tsp. curry powder

Serves 4


Arrange rabbit in shallow baking pan.  Mix other ingredients and pour over rabbit.  Bake at 350°F for 1 1/4 hours, basting frequently until browned.

Rabbit With Light Mustard Sauce


  • 2.5 to 3 lbs. of Rabbit, thawed, Flour, seasoned with salt and pepper
  • 4 T. Butter
  • ¼ C. Vegetable Oil

Mustard Sauce:

  • ¼ C. Light Sour Cream
  • ½ C. low-fat yogurt
  • 1/3 C. Dry White Wine
  • 3 T. Dijon Mustard
  • ½ tsp. salt
  • ¼ tsp. freshly ground pepper
  • 7 tsp. chopped fresh basil

Serves 4 to 6

Dredge rabbit with seasoned flour, shaking off excess.  Saute in butter and oil until lightly brown and tender, about 20 minutes on each side.

To make sauce, combine all ingredients. Simmer and stir until sauce is warm.  Do not boil.  Serve over rabbit.  Makes about 1 1/4 cups.

Grilled Cervena Tri Tip with Chasseur Sauce and Pommes Frites



Grilled cervena tri tip

  • 4 tri tips 7 oz each
  • 2 tbsp cracked pepper
  • 2 tbsp vegetable oil
  • Course sea salt

Chasseur sauce

  • 2 oz butter
  • 6 oz shallots
  • 1/2 oz crushed garlic
  • 1oz tomato paste
  • 1oz parsley chopped
  • 1/2 oz tarragon
  • ½ oz salt
  • 1oz mustard
  • 6oz sliced mushrooms
  • 1 tbsp cracked white pepper
  • 1 cup white wine
  • 1 cup of strong glace de viande

Serves 4


Coat meat with oil, season with pepper and generous amount of salt, cook for 4 minutes each side on a hot barbeque or heavy pan. Rest and slice across the grain.

To Serve

Serve with chasseur sauce and pomme frite.

Pepper Crusted Loin with Mesclun and an Orange and Red Currant Vinaigrette





  • 1 Cervena venison Shortloin (boneless loin) about 2lbs
  • 2 Tbsp of cracked 4 pepper mix
  • 1 Tbsp cracked salt
  • 1 tsp oil
  • Vinaigrette
  • 1 Orange, peeled and fillets removed with a sharp knife. Reserve the juice
  • 1 punnet of redcurrants (substitute with Raspberry or Blueberry)
  • 1 Tbsp of red wine vinegar
  • 1 tsp Dijon mustard
  • 4 tps walnut or hazelnut oil
  • Salt and Pepper to taste
  • Garnish
  • 1 large kumara (sweet potato) par cooked and peeled, cut into ½ cm cubes and re-cooked until caramelized.
  • Mesclun greens.

Serves 4


  • Coat meat with oil and season generously with the salt and pepper. Sear the whole piece on the hotplate for 3- 4 minutes until meat is brown. Place in the roasting rack and cook on a low heat for 15 minutes for medium rare.
  • To make the vinaigrette mix all wet ingredients well and fold in the orange fillets and currants just before serving. Check seasoning.
  • To serve.Slice the venison and arrange with the salad and kumara and pour the vinaigrette around the plate.

Durham Ranch Venison Medallions with walnut pesto

Recipe by Chef Graham Brown


  • Venison
  • 6 venison medallions
  • sliced parma ham
  • olive oil
Walnut pesto
  • ½ cup walnuts
  • 1 large garlic clove
  • handful of fresh flat leaf parsley
  • ¼ cup walnut oil
  • ¼ cup good olive oil
  • 2 tspn cream or crème fraiche
Fennel rub
  • 1 tbsp toasted fennel seeds
  • 1 tsp flaky sea salt
  • 1 tbsp cracked white pepper
  • zest of 1 lemon
  • red, yellow and green pepper – one each, sliced into strips
  • courgette, sliced into strips
  • eggplant, sliced into strips, skin on
  • portobello mushrooms
  • olive oil
  • balsamic vinegar


  1. Toss the vegetables in olive oil and balsamic vinegar and allow to marinate for half an hour.
  2. To make the fennel rub, toast the fennel seeds and let them cool. Grind in a mortar and pestle with the salt and pepper then mix in the lemon zest.
  3. Wrap each medallion in a piece of parma ham as you would a steak. Brush with olive oil.
  4. Place three medallions on a wooden skewer, season with fennel rub and sear on a hot griddle or BBQ for 3-4 minutes per side. Set aside to rest.
  5. Sear the vegetables over the same hot griddle until just cooked. Keep warm
Walnut pesto
  1. In a food processor, combine the walnuts, garlic and flat leaf parsley.
  2. With the motor still running, drizzle in the walnut oil and olive oil.
  3. Finally, add the cream or crème fraiche.

To serve

Serve the venison medallions on their skewers on top of the chargrilled vegetables with the pesto on the side.

Grilled Durham Ranch Bison Skewers


  • 1 pound ground Durham Ranch Bison
  • 1/4 cup crumbled crackers (about 6 small crackers)
  • 1/4 c chopped cilantro or Ital parsley
  • 1 egg white, beaten
  • 1/3 tsp salt
  • 1/2 tsp ground black pepper
  • 2 cloves garlic, minced
  • 16-2 inch squares bell peppers
  • 12-8 inch wooden skewers, soaked in water for 20 min.
  • 8 skewers of assorted vegetables, basted with flavored olive oil


  1. In medium bowl, combine bison, crackers, cilantro, egg white, salt,black pepper and garlic. Mix until well blended.
  2. Shape into 8 large meatballs.
  3. To prepare a skewer: alternate 4 bell pepper squares and 2 meatballs per skewer. Repeat process making 4 skewers.
  4. Barbecue bison and vegetable skewers for 5 min. Turn, baste bison skewers with a spicy barbecue sauce and grill 4-5 min. longer or until done. Baste vegetable skewers with flavored oil and grill 5-7 min. longer or until tender.
  5. Serve.


20 min. Cooking time: 10-12 min.

Durham Ranch “California Cheese Steak”


  • 9oz thinly sliced Durham Ranch Wagyu Rib eye
  • 2oz cup Caramelized Onion
  • 2oz cup Sautéed Morel Mushrooms
  • 2oz cup Point Reyes Blue Cheese
  • 2oz cup Demi Glace
  • 2 each Sliced Ciabatta Bread 1 ½” Thick Slice
  • Butter as needed
  • Salt & Pepper as needed


  1. Butter Ciabatta bread and grill until toasted on both sides
  2. Season Wagyu Ribeye with salt & pepper. Cook Wagyu Rib eye until desired doneness
  3. Place bread on plate. Top with Wagyu Rib eye, caramelized onions, morel mushrooms, blue cheese, and Demi
  4. Serve and enjoy

Durham Ranch Beef Rub


  • 4 lb. durham ranch steak
  • 3 T. dark brown sugar
  • 1 T. paprika
  • 1 T. garlic powder
  • 1 T. onion powder
  • 2 t. dried thyme
  • 2 T. kosher salt
  • ½ T. mustard powder
  • ½ T. ground black pepper
  • 1 t. cayenne
  • 1 cup grapeseed oil or vegetable oil
  • ½ cup balsamic vinegar


  1.  Mix all dry ingredients in a bowl until fully incorporated
  2. Add in oil and vinegar and mix into a paste consistency
  3. Rub mix over all surfaces of the steak and let sit refrigerated overnight
  4. Season with salt and pepper and cook on grill to medium rare
  5. Enjoy!

Durham Ranch Beef Marinade



  • 4 lb. Durham Ranch Steak
  • 1 cup apple cider vinegar
  • 1 cup red wine of choice
  • 1 cup dark brown sugar
  • ¼ cup chopped garlic
  • ½ bunch fresh mint – leaves only
  • 1 bunch fresh sage – leaves only
  • 1 bunch fresh cilantro – leaves only
  • 1 bunch parsley – leaves only
  • 2 T. ground cumin
  • 1 T. ground black pepper
  • 2 cups extra virgin olive oil
  • 2 T. kosher salt


  1.  Combine all ingredients in a large blender and puree until consistency is fine/smooth
  2. Pour over meat and keep refrigerated overnight
  3. Remove excess marinate
  4. Season with salt and pepper; grill to medium rare and enjoy!

Durham Ranch Chili


  • 5 lb. ground durham beef
  • 2 T. vegetable oil
  • 1 large yellow onion small diced
  • ½ cup garlic chopped
  • 1 cup tomato paste
  • 1 quart canned diced tomatoes
  • 1 quart beef stock
  • 1 T. garlic powder
  • 1 T. onion powder
  • 1 t. chili powder
  • 1 T. dry oregano
  • ½ T. paprika
  • 1 t. cayenne powder
  • 1 T. ground cumin
  • 1 bunch fresh cilantro chopped
  • 2 cans kidney beans – drained and rinsed in cold water
  • Kosher salt – to taste Ground black pepper – to taste


  1.  Brown beef in a large pot with vegetable oil breaking up beef as it cooks (about 10 minutes)
  2. Add onion and garlic and cook until soft
  3. Add tomato paste and incorporate to beef
  4. Add diced tomatoes and beef stock and bring to a simmer
  5. Add all dry seasonings and simmer (about 30 mins)
  6. Add kidney beans and cilantro and simmer (about 10-15 mins)
  7. Season with salt and black pepper to taste
  8. Enjoy!

Durham Ranch Beef Stew


  • 5 lbs. Durham Ranch Stewing beef – cubed
  • 2 T. vegetable oil Kosher salt – to taste
  • Ground Black pepper – to taste
  • 2 large yellow onions – large diced
  • 5 carrots – peeled and large diced
  • ½ head celery – large diced
  • ½ cup garlic – chopped
  • 1 bunch fresh rosemary – leaves only
  • 1 bunch fresh parsley – leaves only
  • 1 bunch fresh sage – leaves only
  • ¼ cup tomato paste
  • ½ bottle red wine
  • 3 quarts chicken stock
  • 3 quarts beef stock
  • 3 russet potatoes – peeled and large diced
  • 2 bay leaf
  • 1 T. dry oregano
  • 2 t. smoked Spanish paprika


  1.  Heat oil in a large pot and add beef to brown (10-15 mins) – season heavily with salt and pepper
  2. When beef is brown remove from pot and set aside
  3. Blend garlic, sage, rosemary, and parsley with a little water; add to pot and cook about 10 mins
  4. Add onions, celery, and carrots  to the same pot – cook until slightly tender
  5. Add tomato paste and incorporate into veggies; add beef back into pot
  6. Add red wine and bay leafs – cook until liquid is reduced by ½
  7. Add both chicken,  beef stock, and potatoes – simmer about (30-40 mins) til beef is tender
  8. Add oregano and paprika; season with salt and pepper as needed
  9. Enjoy!

Durham Ranch Flat Iron Steak Roulade

with Roasted Red Bell Pepper Basil Pesto Oyster Mushroom Stuffing Green Goddess Sauce


By: Billy McCullough | Tahoe Food Hub


  • 3 ea. Red Bell Peppers roast, peel and cut into large, flat pieces
  • ½ cup- Basil Pesto (recipe follows)
  • 1 ½ cups- Oyster Mushrooms (recipe follows)
  • 1 – 1.25 lb. Flat Iron Steak
  • 1 cup- Green Goddess Sauce (recipe follows)

Basil Pesto

  • 1 Cup Picked Basil Leaves (packed down)
  • 2 Cloves Garlic
  • 1/3 Cup Extra Virgin Olive Oil
  • 1 tsp. Lemon Juice
  • 1 Tbsp. Grated Parmesan Cheese
  • ½ tsp. Salt ½ tsp. Black Pepper

Oyster Mushrooms

  • 3 Tbsp. Oil
  • 1 Tbsp. Butter
  • 1 tsp. Garlic – chopped
  • 3 Cups Oyster Mushrooms – chopped
  • 1/2 Cup White Wine
  • Pinch of salt

Green Goddess Sauce

  • 2 each scallions
  • 1/3 cup Mayo
  • 1/3 cup Sour cream
  • 1/3 cup Basil – picked
  • 1 each Lemons- juiced
  • 1 each Garlic cloves
  • 1 Tbsp. Salt
  • 1 tsp. Black pepper


Basil Pesto Instructions

  1. In blender, blend garlic. Add 2 T of oil, lemon juice and all basil with garlic. Blend, but leave some chunks. Slowly add rest of oil.
  2. Blend. Move to mixing bowl. Fold in cheese and salt/pepper.

Oyster Mushroom Instructions

  1. In sauté pan, add butter and oil. When hot, add garlic, stir, then mushrooms. Sauté for 4 minutes while stirring.
  2. Add white wine. Cook until wine evaporates. Add salt – cool.

Green Goddess Sauce Instructions

  1. Add all ingredients to blender and blend until smooth, leaving no large pieces of basil leaves.

Assembly Instructions

  1. To assemble and cook flat iron:pre-heat oven to 375°F.
  2. Cut flat iron into 2 equal size pieces. Butterfly open each piece. Place each piece on top of a piece of plastic wrap. Then, place another piece of plastic wrap on top of meat. Pound meat out until about ¼ “ thick.
  3. Remove the top piece of plastic. Spread pesto over both pieces of meat. Lay red bell pepper on top of pesto. Equally sprinkle mushrooms over peppers.
  4. Starting at one side of the meat, roll the meat tight enough to get a nice spiral in the middle.
  5. With string, tie off the meat with 6 lengths, each about an inch or so apart.
  6. In a sauté pan, add 2 T of oil. Brown the outside of the roll by searing the meat.
  7. Put roulade on roasting rack, seam side down. Put in oven and cook for about 20 minutes or until internal temperature is 130°F.
  8. Remove from heat and rest for 10 minutes. Cut off string and slice. Serve with Green Goddess Sauce.

Download Recipe PDF >

Wagyu Flat Iron Surf and Turf

with Quinoa Brussel Spouts, Dijon Whiskey Cream and Piccata Butter

By: Christian Christensen | SUP



Dijon Cream Sauce

  • 1 Tbsp. Shallots
  • 1 tsp. Minced garlic
  • 1/4 Cup Whiskey
  • 1 Tbsp. Dijon mustard
  • 1 Cup Heavy cream

Crab with a Piccata Butter

  • Crab, used here is Dungeness
  • 1 Tbsp. Olive oil
  • 1 tsp. Minced garlic
  • 2 Tbsp. Shallots
  • 2 Tbsp. Capers
  • 1/2 Cup White wine
  • 1 Tbsp. Lemon juice
  • 1/2 lb. of Butter (unsalted)

Green Goddess Sauce

  • 1 Cup Cooked quinoa
  • 2 Tbsp. Olive oil
  • 1 tsp. Minced garlic
  • 1/2 Cup Diced zucchini
  • 1 Cup Shaved Brussel sprouts
  • 1/2 Cup Chicken broth
  • Salt and Pepper to taste


Wagyu Flat Iron with Dijon Cream Instructions

  1. Cut the flat iron into steaks and season with salt and pepper.
  2. Sear in a hot pan with 2 tbsp of vegetable oil until medium rare, remove, tent loosely with foil and let rest.

Dijon Cream Sauce Instructions

  1. Add the shallots and garlic to the pan the steaks were cooked in and work up the fond.
  2. When shallots are translucent, deglaze with the whiskey and flame off.
  3. Add Dijon and cream and reduce by half.

Crab with a Piccata Butter Instructions

  1. Steam crab.
  2. While crab is steaming, saute the shallots and garlic in olive oil until tender, add capers, and white wine and reduce to au sec. Add lemon juice, remove from heat and work in the butter until smooth.
  3. Garnish with chopped flat leaf parsley.

Quinoa with Brussel Sprouts Instructions

  1. Saute the garlic, Brussel sprouts and zucchini till tender.
  2. Add chicken broth and quinoa and toss to heat through. Season to taste with salt and pepper and serve.

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Flat Iron and Farro

By: Colin Smith | Roundabout Catering


  • 3 lbs. Durham Ranch Wagyu Flat Iron Steak
  • 1 Tbsp. Garlic
  • 1 Tbsp. Shallot
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. Chopped, Rosemary and Thyme
  • 2 Tbsp. Olive oil
  • 2 Cups Farro-wheatberries
  • 2 Quarts Chicken stock
  • Tomato Vinaigrette
  • 1 lbs. Ripe tomatoes
  • 1 Cup Extra virgin olive oil
  • 1 Tbsp Shallot
  • 1 Cup White balsamic dressing
  • 1 tablespoon salt
  • 1/4 Tbsp Pepper
  • 1 Tbsp Basil


  1. Marinade the flatiron in the shallots, garlic, dijon, rosemary and olive oil.
  2. Bring farro to boil and simmer for 1 hour.
  3. Place all ingrediants in blender and puree until smooth.
  4. Garnish: Burrata and Flower, Heirloom Tomatoes
  5. Grill flatiron for 8 minutes a side and then let rest.
  6. Slice over top of farro and serve with vinaigrette

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Wagyu Flat Iron al la Plancha with Soy and Jalapeno

By: Mark Estee | Reno Local Food Group


  • 2 Durham Ranch Wagyu Flat Iron Steaks (6 oz each)
  • 4 oz. Soy sauce
  • 2 oz. Rice wine vinegar
  • 1 oz. Sesame oil
  • 1 Tbsp. Fresh Ginger minced
  • 1 Tbsp. Fresh Garlic minced
  • 3 Tbsp. Fresh Mint
  • 3 Tbsp. Fresh Cilantro
  • 1 ea. Avocado
  • 1 ea. Fresh jalapeno
  • 1/2 Lime


  1. Place steak in bowl.
  2. Mix soy, vinegar, sesame, ginger, garlic, mint and cilantro in a bowl.
  3. Reserve 2 ounces of the sauce. Pour the rest on the steaks and let sit for 45 minutes to an hour.
  4. Heat a pan to smoking point. Lay steaks directly on pan. Cook for 3 minutes, flip, cook for 3 more minutes. Remove from pan and let rest for 10 minutes.
  5. Spoon remaining sauce onto 2 plates.
  6. Slice the Flat Iron thinly, against the grain.
  7. Shingle a few pieces with avocado, jalapeno, mint, cilantro and lime.

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Wagyu Flat Iron Bao with reduced soy, pickled accompaniments, and shiso

By: Kristoffer Miranda | Oceano – Peppermill


Bao Dough

  • 2/3 Cup warm water
  • 2 tsp. Instant yeast
  • 2 Tbsp Sugar
  • 1 Tbsp Canola oil
  • 1. Cups bread flour (plus more for if needed)
  • 1 tsp. Kosher salt
  • 1/4 tsp. Baking soda

Wagyu Steak

  • 6 oz Durham Ranch Flat Iron Wagyu about 1/2 inch thick
  • 1/2 tsp. Ginger
  • 1/2 tsp. Garlic
  • 1 Tbsp. Light soy
  • 1 Tbsp. Fish sauce
  • Tbsp. Chili garlic sauce
  • 1/2 tsp. Sugar
  • Pinch of salt
  • Black pepper as needed

Reduced Soy

  • 1 Cup light soy sauce
  • 1 Cup sugar
  • 1/2 Cup water

Quick Pickling Juice

  • 1/2 Cup rice wine vinegar
  • 1/4 Cup sugar
  • 1 Tbsp. fish sauce
  • 1/8 tsp. cracked black Pepper
  • 1 glove garlic


Bao Dough Instructions

  1. Place the water, yeast ,and sugar in a mixing bowl and with a dough hook attachment and just let the yeast dissolve. Let the mixture sit until the yeast starts to get foamy and bloom, 3 to 5 minutes. Stir in the oil and set aside.
  2. Meanwhile, sift the bread flour, salt and baking soda together. Add the dry ingredients to the wet mixture slowly with using the slowest speed then gradually increase speed until the dough is incorporated. If the dough looks sticky, add 1 additional tablespoon of flour at a time until it is less sticky.
  3. Turn the dough onto a lightly floured work surface and knead until smooth. Cover the dough with a damp kitchen towel and let the dough rest until it has doubled in size, 1. to 2 hours. Punch the dough down to flatten it.
  4. Portion the dough into balls that are 2 inches in diameter and let rest for 5 minutes. Flatten each ball into a disk 3 inches in diameter. Then fold them in half. Using a rolling pin, press down on dough to get a nice and even sides.
  5. Repeat the process and place dough on steaming vessel and proof for 30 minutes before steaming. Make sure not place too many dough on the steamer to avoid uneven cooking. Steam for 10-13 minutes. Let rest for 10-15 minutes.

Wagyu Steak Instructions

  1. Mix all the ingredients except for the beef. Then place beef and marinate for at least 4 hours or overnight.

Soy Reduction Instructions

  1. Place all ingredients in a small bowl add desired veg to be pickled. Let sit for at least 10 minutes before using.
  2. (for this recipe, I used 2 ounces shaved cucumber and an ounce of shredded carrots; quick pickled for 10 minutes.)

Assembly Instructions

  1. Sear wagyu on high for about 2 minutes on each side and finish in oven for about 3 minutes. Let cool for 15 minutes then slice the meat thinly.
  2. Squeeze some sauce on the bottom and place the meat and pickled veg in the bao. Add more sauce as desired.
  3. Add some cilantro or some shiso for garnish.

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Waygu Flat Iron Steak Banh Mi

By: Lara Ritchie | Nothing To it


Marinated Steak

  • 2 lb. Durham Ranch Wagyu flat iron steak
  • 1/3 cup Fish sauce
  • 1 . Tbsp. Minced fresh garlic
  • 2 Tbsp. Brown sugar
  • 2 Tbsp. Sugar
  • 1 tsp. Freshly ground black pepper
  • Zest of one lime

Pickled Veggies

  • 10 oz. Daikon radish, julienned
  • 3 Large Carrots, julienned
  • 1/2 Cup Water
  • 1/4 Cup Unseasoned rice wine vinegar
  • 1 Tbsp. Sugar
  • 1/4 Tsp. Kosher salt

Bahn Mi

  • 4 ea Soft Fresh baguettes
  • 1 Bunch Cilantro, washed
  • 1 ea. English cucumber, thinly sliced
  • 1 Cup Mayonnaise mixed with 1 teaspoon Sriracha


Marinated Steak Instructions

  1. In a sealable plastic bag, add all of the above ingredients and marinate in the refrigerator for 2 hours.

Pickled Veggies Instructions

  1. In a small saucepan, add the water, vinegar, sugar, and salt and bring to a boil to dissolve the sugar and salt. Then take if off the heat and let it cool.
  2. In a medium bowl, add the daikon radish and carrots and pour the marinade over it and let it sit for half an hour. Drain and set aside.

Assembly Instructions

  1. Heat a grill to medium high heat, about 450°F. Remove the flat iron steak from the marinade and let it sit at room temperature for about 20 minutes. Lightly brush the steak with vegetable oil.
  2. Place the steak on the grill and close the lid. Grill until golden brown grill marks are on the bison and then flip and cook on the other side, about 6 minutes a side Ð longer if you want your meat cooked more than medium rare.
  3. Remove the steak from the grill and let it sit tented in aluminum foil while you assemble the sandwiches.
  4. Spread some of the Sriracha mayonnaise mixture on the inside of the baguette.
  5. On the bottom of the baguette shingle the cucumber slices. Then slice the steak thinly, against the grain, and layer on top of the cucumber slices.Then place come cilantro sprigs, and the daikon and cucumber mixture. Enjoy!

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Flat Iron Wagyu Beef Fajitas

By: Kristy Crabtree | Nevada Foodies


  • 2 Durham Ranch Flat Iron Wagyu Beef Steaks, sliced 1/4 inch thick (2-2.5 lbs each)
  • 1 Large red bell pepper, sliced 1/4 inch strips
  • 1 Large orange bell pepper, sliced 1/4 inch strips
  • 1 Large yellow bell pepper, sliced 1/4 inch strips
  • 1 Large white onion, sliced 1/4 inch strips
  • 2 Tbsp. Canola oil


  • 16-20 corn or flour tortillas
  • Crumbled Cotija cheese
  • Chopped cilantro
  • Sliced avocado
  • Diced jalapenos
  • Sour cream

Fajita Seasoning

  • 1 Tbsp. Cumin
  • 1 Tbsp. Paprika
  • 1 tsp. Mexican oregano
  • 1 tsp. Garlic powder
  • 1 tsp. Chili powder
  • 1 tsp. Coriander
  • 1 tsp. Kosher salt
  • 1/2 tsp. Cayenne pepper


  1. Using a sharp knife, slice both Top Blade cuts against the grain into 1/4 inch thick pieces.
  2. Combine all marinade ingredients in a small bowl. In a large bowl, mix sliced beef with dry seasonings and 1 tablespoon of canola oil. Cover and let marinade for 1 hour before grilling.
  3. Heat a cast iron griddle over medium-high heat until the griddle is very hot.
  4. In a bowl, toss sliced bell peppers and onions with remaining oil and saute on the griddle for 7 to 8 minutes. You want to sear the vegetables with some blackening on the edges.
  5. Add the seasoned sliced beef to the hot griddle and sautŽ until browned, about 5-6 minutes. Mix the vegetables and sliced beef together and continue to cook for an additional 1-2 minutes.
  6. Serve fajitas at once in warm corn or flour tortillas and garnish with chopped cilantro, crumbled Cotija cheese, sliced avocado and sour cream.

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Flat iron with Brussel leaves, chanterelles, heirloom pee wee potatoes

with watercress, red wine Demi SautŽ garnish with grape seed oil, garlic and shallots, add a touch of chicken stock finish with butter


By: Bradley Shapiro | Gunbarrel Tavern


  • Wagyu Flat Iron
  • Pee Wee Potatoes
  • Mushrooms
  • Brussel sprouts
  • Grape Seed Oil
  • Butter
  • Thyme
  • Garlic
  • Salt
  • Pepper


  1. Pee wee potatoes – roast in salt, pepper, evo until tender
  2. Mushrooms – slice and roast salt, pepper and garlic
  3. Brussel Leaves – cut ends off brussel sprouts and peel leaves
  4. Saute all ingriedents together
  5. Cut steaks into 8 oz portions hard sear in saute pan and then froth in butter, thyme and garlic

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Kalbi Style Wagyu Flat Iron with Kimchi


By: Clint Jolly | Great Thyme Catering


Kalbi Flat Iron

  • 2 lb. Wagyu Flat Iron, Trimmed
  • 1 Asian Pear, cored
  • 2 Cloves Garlic
  • 1 Small Knob Fresh Ginger
  • 2 Tbsp. Red Pepper Flakes
  • 1 tsp. Black Pepper
  • 1/2 C Soy Sauce
  • 1/2 C Mirin (Asian Cooking Wine)
  • 1 Tbsp. Rice Wine Vinegar
  • 1/2 C Brown Sugar
  • 2 Tbsp. Water


  • 2 lbs. Napa Cabbage
  • 1 Cup Kosher Salt
  • lb. Daikon Radish
  • 3 Green Onions, Sliced
  • 1/2 Asian Pear, Cored
  • 1 oz. Gochugaru (Korean red chili flakes)
  • 2 Garlic Cloves
  • 1 Small Knob Fresh Ginger
  • 1/2 Cup Yellow Onion, Roughly Chopped
  • 2 oz. Wakame (Dried Seaweed)


Kalbi Flat Iron Instructions

  1. Slice Steaks into 1/2 in. thick pieces, across the grain
  2. Blend all marinade ingredients in blender until smooth
  3. Marinate meat in zip lock bag over night or minimum of four hours
  4. Cook over a very hot grill, 90 seconds per side
  5. Serve over rice with Kimchi and poached egg. Garnish with Green onion and toasted sesame seeds

Kimchi Instructions

  1. Rinse cabbage and cut into 1″ wide strips, across the stalk
  2. In large bowl, use your hands to massage the kosher salt into the cabbage until cabbage starts to soften. Let sit for 30 minutes until white part of cabbage is tender.
  3. Rinse the cabbage with cold water and drain well.
  4. In blender, mix the pear, chile flakes, garlic, ginger and yellow onion and process until it turns to a paste.
  5. In large bowl, mix cabbage, radish and green onions with paste. Use your hands to massage paste into the vegetables.
  6. Pack tightly into a quart sized jar. Pushing cabbage mixture down so that juices cover all of the vegetables. Cover with lid.
  7. Let sit on counter at room temperature for 2-3 days and allow it to ferment. You should see bubbles rising in the jar. Taste on day two to check for tartness, let it sit if you want more “funk”.

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Elk Loin with a Blackberry Port Pan Sauce

With Goat Cheese Polenta & Mushrooms, and Lemon Pine Nut Asparagus and Broccolini
By: Christian Christensen | Süp




  • 2 lbs. center cut Durham Ranch elk loin
  • 2 Tbsp chopped fresh herbs (Marjoram, rosemary, parsley)
  • Salt and Pepper

Soft Polenta with Goat Cheese and Mushrooms

  • 2 Cup Chicken Stock
  • 2 Cup Whole Milk or Half and Half
  • 1 Cup Polenta
  • ½ tsp Salt
  • ¼ tsp White Pepper
  • 2 oz. Goat Cheese
  • 3 oz. Chopped Wild Mushrooms
  • 1 Tbsp butter
  • Pinch of salt and pepper
  • ¼ tsp garlic

Blackberry Port Pan Sauce

  •  1 Tbsp Butter
  • 2 Tbsp Minced Shallots
  • 1 tsp Minced Garlic
  • 1 Cup Tawny Port Wine
  • 3 Tbsp Cold Butter

Lemon Pine Nut Asparagus and Broccolini

  • ½ lb Asparagus Trimmed and Blanched
  • ½ lb Broccolini Trimmed and Blanched
  • 1 Tbsp. Olive Oil
  • 1 tsp Garlic
  • 1 tsp Lemon Zest
  • 1 tsp Lemon Juice
  • 2 Tbsp. Toasted Pine Nuts
  • Salt and Pepper To Taste



Elk Instructions

  1. Pre-heat the oven to 275°F and place a wire rack in a rimmed tray.
  2. Rub the loin with the herbs and season liberally with kosher salt and fresh black pepper.
  3. Place on wire rack and place in the oven for 40-45 minutes or until a thermometer registers 125 in the center of the meat.
  4. Remove from the oven and let rest for 10 minutes before slicing into ¼ inch slices and plating.

Pan Sauce Instructions

  1. Over medium high heat in a sauté pan, soften the shallots and garlic in the butter until translucent.
  2. Turn the heat to high, carefully adding the port wine (it can ignite so be careful while adding) let the flames burn out then add the blackberries and reduce the sauce by half.
  3. Turn off heat and work in the cold butter until smooth.

Polenta Instructions

  1. In a 4 quart sauce pan, add the stock, milk, ½ tsp salt and ¼ tsp white pepper. Bring to a gentle boil then whisk in the polenta.
  2. Reduce the heat to a simmer and stir for 8-10 minutes. Stir in goat cheese until smooth.
  3. Meanwhile, sauté the mushrooms (any type works well but I like an assorted wild mix, I used Forest Nameko and Velvet Pioppini for this recipe) in a tbsp. of butter, the ¼ tsp garlic and a pinch of salt and pepper.
  4. Spoon the polenta on the plate and top with a spoonful of mushrooms.

Vegetables Instructions

  1. For blanching, start with a large pot of boiling water and place the asparagus in for 2 minutes or until tender but still has a snap.
  2. Remove and place in ice water then drain and let dry.
  3. Repeat with the broccolini.
  4. Use a large sauté pan and heat the olive oil over high heat. Add the asparagus and broccolini and sauté. Add the garlic, lemon zest and pine nuts and sauté for another 2 minutes.
  5. Drizzle with lemon juice and season with salt and pepper and remove from heat.

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Elk Tenderloin with Chili Spiked Cranberry Agrodolce

By: Sal + Val Gray + Nina Pucillo | Italian Hearts


  • 1 (5 LB) Durham Ranch Elk Tenderloin
  • 3 Tbsp Olive Oil
  • Fresh Thyme to Decorate the Plate


  •  4 Cups Fresh Orange Juice
  • 1 Bottle Chardonnay
  • ½ Cup Maple Syrup
  • 1/3 Cup Sea Salt
  • 2 Bay Leaves
  • 1 Tbsp Black Pepper Corns
  • 1 tsp Whole Clove


  •  3 Tbsp Olive Oil
  • ½ Cup Shallots, Minced
  • 6 Cups Fresh Cranberries, Organic
  • 1 Cup Dried Cranberries
  • 1 Jar (3 Cups) Italian Hearts Val’s Vegetarian Pasta Sauce
  • ¾ Cup Cranberry Juice Concentrate (Organic, 100% Juice, No Added Sugar)
  • 2 Cup Port Wine
  • 3/4 Cup Maple Syrup
  • ¼ Cup Dijon
  • 3 Tbsp Fig Balsamic

Chili Spice Mix

  •  1 Tbsp Cumin, Ground
  • 1 ½ tsp Sweet Smoked Paprika
  • 1 ½ tsp Dried Oregano
  • 1 tsp Cinnamon
  • 1 tsp Chipotle

elk_italian-hearts_03 elk_italian-hearts_02


Marinade Instructions

  1. In a large pot, whisk together the fresh orange juice, chardonnay, maple syrup, sea salt, bay leaves, whole cloves and black peppercorns. Bring the mixture to a boil; reduce the heat to medium and simmer for 15 minutes. Transfer the brine to a large bowl. Cool the mixture completely in the refrigerator or do what I call a ‘quick cool’ by placing it the freezer for about an hour.
  2. Cut the tenderloin in half; place the two pieces in a deep baking dish and our the marinade into the over the meat. Cover the dish with aluminum foil and place it in the refrigerator for at least 4 hours or overnight.

Agrodolce Instructions

  1. In a small bowl, add the cumin, sweet smoked paprika, dried oregano, cinnamon and chipotle, whisk to combine and set aside for now.
  2. To a blender, add the Italian Hearts Val’s Vegetarian Pasta Sauce, the Dijon and fig balsamic; blend until pureed and set aside.
  3. Preheat a large pot over medium-high heat; add the oil and swirl it around the pan. Add the minced shallots; sauté until just opaque. Add the cranberries, sauté until they being to change color and soften slightly. Pour the contents of the blender into the pot, stirring as you pour. Stir in the cranberry juice concentrate, port wine and chili spice mix.
  4. Bring the pot to a bubble, reduce the heat to simmer and allow the sauce to reduce by about half.

Loin Instructions

  1. Remove the loin from the refrigerator; transfer it to a serving platter and dry it thoroughly with paper towels. It’s imperative that the loin is bone-dry for even browning.
  2. To truss the loin: Start with a piece of kitchen twine about four times the length of the loin. Place the loin presentation side down; starting at one end, using one end of the twine, loop the twine under the loin and tie a knot on the side facing you. Imagine a line down the center of the loin length-wise. Trail the twine down that imaginary line about a half inch. Hold the twine there and loop the twine under the loin and through the piece you are holding creating an ‘H’ with the twine. Pull the twine tight and repeat this process until the entire loin is trussed; tie it off with a knot. Trussing ensures even cooking of the loin.
  3. Preheat the oven to 425°F. Preheat a large pan over high heat; add the olive oil and swirl it around the pan. Using tongs, place the loin in the pan and sear until golden on all sides. Transfer the loin to a broiler pan and place in the center of the oven for about 25 minutes or until the meat thermometer reaches 130°F – 140°F. Any higher meat temperature will dry out this lean cut; this internal temperature will create a beautiful medium rare piece of meat.
  4. Remove the loin from the oven and cover it with a piece of tin foil to rest. Decorate a serving platter with thyme sprigs. Snip the twine off the loin; transfer it to a serving platter and spoon some of the sauce on top. Transfer the rest of the sauce to a serving bowl for the table.
  5. Serve and enjoy!

Download Recipe PDF >

Biltong Spiced Elk Loin Barley Risotto

with Pumpkin Persimmon Chutney & Fresno Pepper Sambal


By: Clint Jolly | Great Thyme Catering


Elk Loin

  • 2 Six oz. Durham Ranch Elk Loin Steaks, Boneless
  • 2 Tbsp Red Wine Vinegar
  • 1 Tbsp Worcestershire Sauce
  • 1 Tbsp Whole Coriander
  • 2 tsp Peppercorns
  • 1 tsp Dried Aleppo Pepper
  • ½ tsp Ground Allspice
  • 1 Tbsp Kosher Salt
  • 1 Tbsp Avocado oil (Or other high temp oil)

Pumpkin Persimmon Chutney

  • 1 Small Sweet Pumpkin
  • 1 Fuyu Persimmon, Peeled and Diced
  • ½ Cup Diced Yellow Onion
  • 1 Tbsp Olive Oil
  • 1 Tbsp Salted Butter
  • 2 Tbsp Dark Molasses
  • 1 Tbsp Honey
  • 1 tsp Ground Allspice
  • 1 tsp Ground Mace
  • ½ Cup Water
  • Kosher Salt, Fresh Ground Pepper

Barley Risotto

  • ½ Cups Pearled Barley
  • 2 Tbsp Minced Shallot
  • 1 tsp Grated Turmeric Root
  • 1 tsp Curry Powder
  • 1 Tbsp Salted Butter
  • 1 Tbsp Olive Oil
  • 3 Cup Vegetable Stock
  • Kosher Salt

Fresno Pepper Sambal

  • 4 Ripe Fresno Peppers, most seeds removed and small diced
  • 1 Clove Garlic, Crushed
  • 1 tsp Red Wine Vinegar
  • ½ tsp Kosher Salt
  • ½ tsp Granulated Sugar


Elk Loin Instructions

  1. Trim steaks and pat dry
  2. Toast coriander and peppercorns in hot pan on stovetop until aromatic
  3. Using mortar and pestle, Mix and grind all spices into coarse consistency
  4. Mix vinegar and Worcestershire in shallow bowl
  5. Dip steak into vinegar mix, then into spice mixture. Coat on all sides
  6. Heat avocado oil in cast iron pan over high heat. Sear steaks on allsides
  7. Finish steaks in 400°F oven to internal temp of 120°F.
  8. Let rest 5 minutes

Pumpkin Persimmon Chutney Instructions

  1. Cut pumpkins in half and remove seeds
  2. Drizzle olive oil over pumpkins and season liberally with salt and pepper
  3. Roast in 400°F oven until tender, about 20 minutes. When cooled enough peel and dice the esh into 1/2” squares
  4. Sauté onion in butter until caramelized
  5. Add persimmon, pumpkin and spices and continue to cook until slightly dark
  6. Add honey, molasses and water. Cook to reduce liquid to almost dry

Barley Risotto Instructions

  1. Warm stock in saucepan
  2. Sauté shallots in butter and olive oil in large sauté pan until soft
  3. Add barley to pan and toast lightly
  4. Season with turmeric and curry powder
  5. Continue cooking by adding stock in half cup amounts, stirring frequently. Barley should be tender and stock should thicken to coat the grains
  6. Adjust seasoning with kosher salt

Fresno Pepper Sambal Instructions

  1. In mortar and pestle, grind peppers and garlic into paste
  2. Add seasonings and blend
  3. Add vinegar and grind until combined
  4. Let sit for 1 hour for flavors to develop

Download Recipe PDF >

Durham Ranch Korean BBQ Bison Osso Bucco

with Jasmine fried rice, ponzu bok choy, and marinated cucumber
By: Christian Christensen | Süp




  • 4 pieces Durham Ranch Bison Osso Bucco
  • 4 tbsp. vegetable oil
  • 2 Cups beef stock
  • Salt and Pepper

Korean BBQ Sauce

  •  ¼ Cup of soy sauce
  • ¼ Cup brown sugar
  • 1 tsp. fish sauce
  • ¼ tsp. chili flakes
  • 2 Tbsp. fresh minced ginger
  • 1 Tbsp. fresh minced lemongrass
  • 1 Tbsp. fresh minced garlic
  • 1 Tbsp. red miso
  • 1 tsp. sesame oil
  • 1 Tbsp. black sesame seeds
  • 1 Tbsp. lime juice

Ponzu steamed baby bok choy

  •  1 Tbsp. vegetable oil
  • 4 baby bok choy sliced in half
  • ¼ Cup ponzu

Fried Jasmine Rice

  • 2 Cups cooked jasmine rice
  • 2 Tbsp. vegetable oil 1 tsp. sesame oil
  • ¼ Cup small diced carrots
  • 1 tsp. minced garlic
  • 1 tsp. minced ginger
  • 1 egg
  • 3 Tbsp. soy sauce
  • 1 tsp. sriracha
  • 1 Tbsp. rice wine vinegar
  • 1 Tbsp. chopped fresh cilantro
  • 2 Tbsp. chopped fresh green onions

Marinated Cucumber

  •  ½ cucumber sliced very thin
  • ¼ of a red onion sliced very thin
  • 2 Tbsp. rice wine vinegar
  • 1 tsp. sesame oil
  • Pinch of salt
  • 1 tsp. black sesame seeds


  1. For this recipe I use a pressure cooker for the osso bucco then finish it in a hot oven. The pressure cooker gets this cut fork tender in 40 minutes so you could easily do osso bucco on a week night. While it is cooking, you can prepare the cucumber and fried rice.
  2. The Korean BBQ sauce is simply combining all the ingredients and mixing well.
  3. Pat the shanks dry then season lightly with salt and pepper. In a large heavy sauté pan, heat the oil and sear all sides of the shanks, place them in the pressure cooker. Deglaze the pan with the beef stock and half of the Korean BBQ sauce and bring it to a simmer. Add the liquid to the pressure cooker, cover and lock. You will cook on high pressure for 40 minutes then turn off and let the pressure come down on it’s own for 15 minutes. Preheat the oven to 425°F.Release the remaining pressure and place the shanks in an oven safe pan. Spread the BBQ sauce over the meat and cook for 6-8 minutes, should have a nice sticky glaze.
  4. For the fried rice, heat a large saute pan over high heat. Add the oils and bring to a shimmer. Add carrots and saute until tender. Add cooked rice, ginger, and garlic and fry until hot and slightly crunchy, 3-5 minutes. Push the rice to the side of the pan and in the middle, crack the egg and scramble. Work the rice and egg together, add remaining ingredients and stir well.
  5. The cucumber and onion should be sliced thin, a mandolin works well. Add all the ingredients in a bowl and stir occasionally.
  6. Baby bok choy. Slice them in half then heat a sauté pan over high heat. Add the oil until it shimmers then add the bok choy sliced side down. Sauté for 2-3 minutes then add the ponzu and toss together.

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Morrocan Bison Osso Bucco Orange Gremolata

By: Colin Smith | Roundabout Catering



  • 4 Pieces Durham Ranch Bison Osso Bucco
  • 4 oz. Smoked Bacon
  • 1 each White Onion
  • 4 Ribs Celery
  • 1 ea Carrot
  • 1 Cup Red Wine
  • 4 Cups Beef Stock
  • 1 tsp. Fresh Thyme
  • 2 Tbsp. Flour
  • 3 Tbsp. Cooking Oil
  • 1 Tbsp. Morrocan Spice Blend
  • 1 Cup Farro
  • 4 Cups Chicken Stock
  • 1/2 Cup Peas
  • 1/2 Cup Roasted Butternut Squash
  • 1 Tablesppon Butter
  • 1 pinch Salt/Pepper
  • 1 piece Leek
  • 1 Cup water
  • 1 Tbsp. butter
  • 1 tsp. Kosher salt
  • 2 Tbsp. Parsley Leaves
  • 2 Tbsp. Leeks slices
  • 1 each Orange-Zest
  • 1/2 Cup Poached fennel
  • 1/4 Cup Poached Lobster Mushrooms
  • 1 Tbsp. Extra Vitgin Olive Oil


  1. Season Salt/Pepper Osso Bucco, Dredge in Flour and Sear on oth sides
  2. Remove from pan and add vegetables saute till soft and addred wine and beef stock simmer and add back in Bison
  3. Cover in foil and braise for 3 hours at 325°F
  4. Place Farro in chicken stock and simmer for 1 hour
  5. Saute Peas and Squash in Butterand add Farro. Season with Salt/Pepper
  6. Demi Glaze- Reduce stock from ossobucco and paint the Osso Bucco with sauce-
  7. Gremolata-Pick parsley leaves and put into bowl with Orange Zest , Fennel , Leeks and Lobster Mushrooms toss with extra virgin olive oil and salt and pepper
  8. Place butter and water in pan with salt and bring to a simmer. Cut Fennel into small slices , each one smaller than the other blanch for 4 minutes
  9. Place butter and water in pan with salt and bring to a simmer. Cut Leeks into 3 pieces, each one smaller than the other blanch for 8 minutes

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Port Wine Braised Bison Osso Bucco

By: Mark Estee | Reno Local Food Group



  •  4 ea Durham Ranch Osso bucco
  • As needed seasoned flour
  • 2 Cups Port wine
  • Beef stock to cover
  • 4 oz. demi glace to finish
  • 1 Cup Celery
  • 1 Cup Onion
  • 1 Cup Carrot
  • 1 Cup Mushroom
  • 1 Cup Parsnip
  • 2 Cloves garlic and shallot
  • ½ Bunch of thyme
  • ½ Bunch rosemary
  • Salt and pepper


  1. Heat a large skillet on the stove top. Add grapeseed oil to cover bottom, dust bison with flour.Brown well on all sides.Remove to braising pan.Heat oven to 300°F.
  2. Add vegetables to pan and brown, deglaze with port wine.
  3. Pour over bison osso bucco. Cover ¾ with stock and cook in the oven for 3 hours or until tender.
  4. Let sit in braise to cool. Remove meat, strain sauce, pull meat off the bone, reduce the other half of sauce by 50%, add demi, butter and season.
  5. To reheat, place meat, sauce and vegetable in cast iron or oven proof serving dish.Place bone at end of dish.Roll out 4 pieces of pie crust. Cover dish, leaving bone exposed.
  6. Bake in oven at 350°F for 25 minutes.

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Bison Shank and Bone Marrow Miso Ramen

By: Kristoffer Miranda | Peppermill – Oceano



Bison Shank

  • Shoyu 2 Tbsp
  • Mirin 2 Tbsp
  • Chili oil 2 Tbsp
  • Salt, Kosher
  • 1 tsp Pepper, Black, Cracked
  • Star Anise 1 ea.

Noodles & Toppings

  • 4 oz fresh ramen noodles
  • ½ soft boiled egg
  • 1 tbsp sliced green onions
  • 1 oz bunapi shimeji mushrooms
  • Seaweed (optional)


  • 2 qt Chicken stock
  • 2 qt Veal Stock
  • 2 lbs Durham Ranch Osso Bucco cut lengthwise (canoe)
  • 2 qt Water
  • 8 oz shiitake mushroom
  • 8 oz Onion, Yellow
  • 4 oz Carrots, peeled
  • 4 oz ginger, peeled, smashed
  • 8 ea garlic cloves
  • 3 oz white miso paste Shoyu to taste


Bison Shank Instructions

  1. Set Immersion Circulator at 144°F. Mix all ingredients in a bowl then place the bison shank in a vacuum and carefully pour the mixture. Cook for 72 hours.
  2. Open the bag and set aside until needed.

Broth Instructions

  1. Place all the vegetables in a sheet pan and roast in the oven at 400°F for 30 minutes.
  2. Transfer vegetables in a stock pot and all pour all the liquid. Simmer for 8 hours. Strain through a fine chinois. Pour back in a stock pot and add miso and shoyu to taste.

Noodles & Toppings Instructions

  1. To finish, deep fry the shank until the outside is crispy about 2 minutes at 350°F then sprinkle some sea salt once done. Warm noodles and place in a bowl along with the bison shank then add the broth. Assemble the rest of the items on above.

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Lemongrass & Ginger Braised Bison Osso Bucco

With Whipped Yams
By: Lara Ritchie | Nothing to It! Culinary Center



Osso Bucco

  • 4 lbs. Durham Ranch Bison osso bucco
  • 1 bu Green onions, cut green and white into 1” pieces
  • 5 Cloves Garlic, crushed
  • 5 Stalks Lemongrass, cut into 1” pieces
  • 2 Inches Ginger, washed and sliced
  • 1 Cup Madera
  • 1 Cup Tamari
  • 1/4 Cup Rice vinegar
  • 1/4 Cup Brown sugar
  • 5 ea Star anise
  • 8 Cups Water

Whipped Yams

  • 2 med Yams, peeled and cut into 3 inch slice
  • 2 Inches Ginger, sliced in half
  • 1/4 Cup Heavy cream
  • 2 Tbsp Extra virgin olive oil


Osso Bucco Instructions

  1. Pat dry the bison and season with salt and freshly ground black pepper. Heat an enamel coated, cast iron Dutch oven over medium high heat. Add just enough vegetable oil to coat the bottom of the pot. Once the oil is hot, add the bison to the pan. Let it sit and don’t turn it until it is deep golden brown in color. Then flip and brown on the other side. Remove the bison from the pan and set on a plate.
  2. Add the green onions, garlic, lemongrass, and ginger to the oil. Stir until they are just starting to brown. Add the Madeira, soy sauce, rice wine vinegar, brown sugar, star anise and water. Add the bison to the pot. Bring to a simmer, then lower the heat and cook for 3 hours at your stovetop’s lowest setting.
  3. After it is done cooking, remove the bison the pot and remove any silver skin from the bison. Put the bison in a heat proof dish and cover with aluminum foil and keep it warm in the oven. Put the pot over medium heat and cook until the liquid has reduced by half.

Whipped Yams Instructions

  1. In a medium pot, add the yams and ginger and cover with water. Cook for about 20 minutes, or until tender. Remove the yams from the water and, using a ricer, press the yams into a medium bowl. Next, whisk with the heavy cream, olive oil and then season with salt and white pepper to taste.
  2. To serve: spread the whipped yams on a plate or in a bowl, top with the bison and spoon the sauce over the top.

Download Recipe PDF >

Christmas Bison Adobo Tamales

By: Kristy Crabtree | Nevadafoodies.com



Adobo Sauce

  • 5-6 Dried Ancho Chiles (3oz usually sold at grocery stores)
  • 6-8 Garlic Cloves unpeeled
  • 1 ½ Cup Beef broth
  • 4 Cups Orange juice
  • 2 Tbsp. Honey
  • 2 Tbsp. Cider vinegar
  • 2 Tbsp. Mexican oregano
  • 1 Tbsp. Cumin
  • 1 Tbsp. Paprika
  • 1 tsp. Kosher salt
  • ½ tsp. Ground cloves
  • 2 Bay leaves
  • 1 Cinnamon stick

Bison Shanks

  • 8 Durham Ranch Bison shanks
  • Kosher salt and freshly ground pepper
  • 2 Tbsp. Canola oil


  • 4 Cups Masa Harina de Maiz
  • 4 Cups water
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1 ½ cups lard
  • Corn Husks



  1. Using a knife, remove the seeds, stems and any veins on the ancho chiles.eat a 10-12 inch cast iron skillet over medium heat and roast unpeeled garlic until soft and slightly browned about 5-7 minutes. Remove and set aside. Add the chiles to the skillet to soften turning after 1 minute. Peel the garlic cloves and add to the skillet. Add remaining Adobo ingredients and stir together.ring to a boil and then reduce heat to low. Cover and continue to cook for 20 minutes. Remove from heat and let cool. When cooled, remove bay leaves and cinnamon stick and puree in a blender or food processor until the Adobo sauce is smooth.
  2. Season both sides of bison shanks with kosher salt and pepper and let rest for 15 minutes.
  3. Preheat oven to 325°F.
  4. Heat cast iron skillet or heavy stock pot over medium-high heat and add canola oil. Working in batches, braise both sides of the bison shanks until golden brown. Place shanks in a large baking dish. Pour Adobo sauce over the Bison shanks. Cover dish with tinfoil and bake for 2.5-3 hours being sure to turn shanks every hour.
  5. When the meat falls off of the bone, remove shanks from oven and let cool. Once cooled, remove all meat and marrow from the shank and roughly chop on a large cutting board. Place chopped meat back into baking dish and stir any remaining sauce over meat.
  6. Soak corn husks in water for 30 minutes. Remove and drain.
  7. In a large bowl mix the masa, baking powder and salt together. Add water and mix with thoroughly with your hands. In a small pan over low heat slowly melt the lard so that it’s easier to work with. Pour slightly cooled lard into the masa and mix with your hands until smooth and slightly sticky.
  8. Spread masa thin and evenly over each corn husk and spoon Bison adobo filling in the center. Close the corn husk inward towards the center and fold the end up and over. Secure with kitchen twine.
  9. Put a couple of inches of water in a tall pot, place a steamer insert or pasta colander inside and then place tamales standing up. Cover and steam for 45 minutes to 1 hour.
  10. Garnish and serve with sliced radish, cilantro, green onion, sour cream and avocado!
    Merry Christmas.

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Bella Amore Orange Scented Buffalo Osso Bucco

with Black Garlic & Quinoa Polenta
By: Nina Pucillo, | Italian Hearts



Osso Bucco

  • 3 Tbsp. Olive Oil
  • 4 oz. Prosciutto, Cubed
  • 3 lbs. Durham Ranch Bison Osso Bucco
  • Sea Salt & Black Pepper
  • 3 Cups Bella Amore Pasta Sauce
  • 2 Medium Carrots, Diced
  • 2 Stalks Celery, Diced
  • 1 lbs. Grape Tomatoes, Sliced in Half
  • ½ lbs. Shiitake Mushrooms,  Stemmed & Sliced
  • ½ lbs. Crimini Mushrooms,  Sliced or Quartered
  • 1 Head Black Garlic, Peeled
  • 2 Cups Marsala
  • Zest of 2 Oranges
  • Juice of 2 Oranges
  • 1 tsp. Sea Salt
  • 2 tsp. Fennel Seeds
  • ¼ Cup Fresh Basil, Roughly Chopped
  • 2 Tbsp. Fresh Sage, Roughly Chopped

Quinoa Polenta

  • ¾ Cup Quinoa, Roughly Ground
  • 2 ½ – 3 Cups Veggie or Chicken Broth
  • ½ Tsp Sea Salt
  • ½ Tsp White Pepper
  • A Generous Pinch of Saffron
  • 3 Tbsp Romano


OSSO Bucco Instructions

  1. Preheat a braising pan over medium hight heat. Add the olive oil; swirl it around the pan. Add the prosciutto; allow the prosciutto to brown, stirring it around the pan. Transfer the prosciutto to a small bowl; set aside for now.
  2. Season the buffalo osso bucco with fresh ground sea salt and black pepper. Place the meat presentation side down in the pan. Allow it to brown for about 5 – 7 minutes then turn them for about  the same time; transfer to a plate.
  3. To the pan, add the carrots and celery;  sauté until the celery is just opaque. Add the Crimini & Shiitake and saute until golden. Pour the Marsala into the  pan, stirring to scrape up the delicious  golden bits that have accumulated at he bottom of the pan; bring the pan to a simmer for a minute or two. Stir in the tomatoes, Italian Hearts Val’s Bella Amore Pasta Sauce, black garlic, sea salt and fennel seeds. Lastly, add the orange zest and juice, simmer for about 15 minutes stirring occasionally.
  4. Stir in the prosciutto; nestle the osso bucco into the sauce and pour in any  uices that have accumulated on the plate. Cover the pan, lower the heat to ‘low’ and simmer for 1 1/2 – 2 hours, checking liquid levels occasionally; the shanks should be fork tender.
  5. Sprinkle with fresh basil and sage at serving.

Quinoa Polenta Instructions

  1. Grind the quinoa in a nutribullet or food processor until it’s the consistency of corn meal.
  2. To a large pot, add 2 1/2 cups broth, quinoa, sea salt, white pepper and saffron; whisk the ingredients together. Bring the pot to a boil then reduce to a simmer; allow to thicken while whisking for about 10 minutes, adding more broth as needed. When the quinoa has a porridge like consistency, whisk in the Romano.

Plating the Dish

  1. Spoon a generous portion of the quinoa polenta to the center of a dinner plate. Top with a shank; spoon a healthy portion of sauce on top. Sprinkle with fresh sage and basil.
  2. Serve and enjoy!
    * This dish is even more delicious the next day.

>Download Recipe PDF >

Bison Osso Bucco, Purple Carrot Puree, Braised Kale, Crispy Shallots, Bordalaise Braising Jus

By: Bradley Shapiro | Gunbarrel Tavern



Braised Osso Buco

  • Durham Ranch Bison Osso Buco
  • 3 Carrots
  • 3 Onions
  • 1 Celery
  • 4 Cloves of garlic
  • 4 Cup veal
  • 3 Cups red wine
  • 1 C port

Purple Carrot Puree

  • 2 Heirloom purple carrots
  • 2 oz. butter
  • 1 Cup heavy cream
  • 1 Tbsp. salt
  • 1 tsp. pepper

Braised Kale

  • 1 Cup kale
  • 4 oz. chicken stock
  • 2 oz. butter
  • 1 Tbsp. garlic
  • 2 Tbsp. grape seed oil

Crispy Shallots

  • 2 Shallots
  • 1 Cup corn starch
  • 1 Cup buttermilk
  • s + p to taste
  • ½ Cup grape seed oil


Osso Bucco Instructions

  1. In a large pot with grape seed oil, sear osso buco to a nice golden brown and then remove and set aside.
  2. In the same pot add all vegetables, and saute until they are nice and  brown, deglaze with wine and reduce until all the alcohol is cooked off.
  3. Add osso buco back into the pot, cover with veal stock and simmer in a covered pot for 3 hours or until meat is fall off the bone tender!
  4. When ready remove osso buco, strain the  braising jus and then reduce jus by half.

Purple Carrot Puree Instructions

  1. Cut carrots into 1 inch rounds.
  2. Simmer in heavy cream and  butter until tender.
  3. Puree in blender.
  4. Add salt and pepper.

Braised Kale Instructions

  1. In a hot saute pan, add oil and garlic, saute.
  2. Add kale, saute.
  3. Add chicken stock and reduce by half.
  4. Add butter and glaze the kale.

Crispy Shallots Instructions

  1. Marinate shallots in buttermilk, then dust with seasoned corn starch.
  2. On a medium to low flame heat grape seed oil in a small sauce pot  once oil is to 350 degrees drop  shallots and fry to golden brown.

>Download Recipe PDF >

Bison Osso Bucco Pibil

By: Clint Jolly | Great Thyme Catering

bison - great thyme

Osso Bucco Ingredients

  • 4 Durham Ranch Bison Osso Bucco, cut 1.5” thick
  • ½ Cup yellow onion, chopped
  • 2 Garlic cloves
  • 2 Habanero peppers, seeded
  • ¼ Cup rough chopped cilantro
  • 2 Seville oranges, juiced (or 1/2 sweet  orange juice and 1/2 red wine vinegar)
  • 1 Lemon, juiced
  • 2 Tbsp. sea salt
  • 1 Tbsp. ground black pepper
  • 2 tsp. dried chile flakes
  • 2 Tbsp. achiote paste
  • 4 Banana leaves, 10”x10”

Sweet Masa Ingredients

  • 1 Cup coarse masa harina
  • 1 Tbsp. butter
  • 2 tsp. kosher or sea salt
  • 1 tsp. ground chile de arbol
  • 1 Tbsp. agave nectar
  • 2 Cup vegetable stock

Chayote Fritters Ingredients

  • 2 Chayote squash, peeled and grated
  • ¼ yellow onion, sliced thin
  • ¼ C chopped cilantro
  • ½ Serrano chile, sliced thin
  • 1 egg
  • ½ Cup flour
  • ¼ Cup milk
  • 2 tsp. sea salt
  • 1 tsp. ground black pepper
  • Canola oil for frying

Salsa Verde Ingredients

  •  ¾ lb. fresh tomatillos
  • ¼ Cup yellow onion, chopped
  • ¼ Cup cilantro, chopped
  • ½ Serrano chile, seeded
  • 1 tsp. ground chile de arbol
  • Salt and pepper to taste

Osso Bucco Instructions

  1. In molcajete (blender will work as well),  process onion, garlic, cilantro, peppers,  chilies, salt and pepper to coarse paste. Add achiote and continue to fine paste.
  2. Mix in juices and marinate meat overnight.
  3. To cook, heat oven to 300°F.
  4. Wrap Osso Bucco in leaves and tie.
  5. Place in covered pan with 1/2″ water.
  6. Roast for 4-5 hours until fork tender.

Sweet Masa Instructions

  1. Combine butter, stock, spices and masa in sauce pan.
  2. Cook over medium heat until masa is soft.
  3. Add agave nectar and adjust  thickness with water or stock.
  4. Check for seasoning.

Chayote Fritters Instructions

  1. Beat egg in bowl with fork, stir in  milk, then flour and seasonings. Add  vegetables and stir to combine.
  2. Heat oil in sauté pan over medium high  heat. Add batter to oil with tablespoon  and cook until firm and browned.
  3. Flip and cook other side until browned.
  4. Remove to paper towel  and season with salt.

Salsa Verde Instructions

  1. Blanch tomatillos in boiling  water for 60 seconds.
  2. Remove to ice water to chill.
  3. Process all ingredients in  molcajete until course.
  4. Adjust seasoning.

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72 Hour Sous vide Bison Osso Bucco

Troy Szczotka | Peppermill – Bimini Steakhouse


72 Hour Sous vide Bison Osso Bucco

  • 3 Cups Rogue Dead Guy Ale
  • 2 Cups Veal stock
  • 1 Medium Carrot (diced)
  • 1 White onion (diced)
  • 3 Celery stocks (diced)
  • ½ Cup Garlic (chopped)
  • ¼ Cup Peppercorns
  • 5 Bay leaves
  • 1 Bunch parsley
  • Small handful of fresh thyme
  • 2 Tbsp. Dijon mustard
  • 4 Durham Ranch Bison Osso Bucco
  • 1 Tbsp. Extra hot horseradish

Candied Bimini Bacon

  • 4 Slices of Bimini House smoked bacon
  • ½ Cup Brown Sugar
  • Fresh cracked black pepper

Braised Red Cabbage

  • ½ Cup Bacon fat
  • 2 Tbsp. garlic (minced)
  • 1 head of red cabbage (cored and julienned)
  • 1 Red onion (julienned)
  • 1 Cup honey
  • 1 Cup water
  • 2 Cups red wine vinegar
  • S&P to taste

Butternut Squash Puree

  • 1 Butternut squash (peeled, deseeded, and diced)
  • 1 Celery root (peeled and diced)
  • ½ G.Heavy Cream
  • 1/4 lb. Butter
  • 1 Lemon (juiced)
  • S&P to taste


Osso Bucco Instructions

  1. Place all ingredients; except for the bison osso buco and horseradish, into a pot and bring to a boil.
  2. Place the marinade in the refrigerator.
  3. Place the bison into the chilled marinade and refrigerate for 24 hours.
  4. Once marinated remove the bison and set aside. Then place the marinade into a pot and reduce down until approx.1 cup of the liquid remains. Let cool down.
  5. Place the bison into two separate sous vide bags along with 2oz of the sauce reduction (saving any extra sauce). Vacuum seal both bags and place into water with the sous vide set at 125°F and let cook for 72 hours.
  6. Once cooked remove the bags and place into an ice bath to cool quickly.
  7. To reheat just before serving, place bags into boiling water for 15 minutes, once hot remove the osso buco and char the outside over a cherry-oak wood grill.
  8. Add the horseradish into the remainder of your sauce.
  9. Glaze the bison with the remaining sauce.

Candied Bimini Bacon Instructions

  1. Place sliced bacon into the brown sugar and evenly coat both sides.
  2. Sprinkle fresh cracked pepper onto bacon.
  3. Set a dehydrator to 110°F.
  4. Place the bacon evenly into the dehydrator and cook for 36 hours.
  5. Remove and set aside till plating.

Braised Red Cabbage Instructions

  1. Place the bacon fat into a pot and let melt. Once melted saute the minced garlic for 5 minutes.
  2. Add the cabbage and red onion to the pot and saute for 10 minutes. Then add the honey and cook for 3 more minutes.
  3. Deglaze the pot with the water and red wine vinegar.
  4. Reduce until most of the liquid is gone. At this point taste the cabbage to see if you need to add more water(meaning the cabbage is not fully cooked).
  5. Season with salt and pepper.

Butternut Squash Puree Instructions

  1. Place the butternut squash, celery root, and heavy cream into a pot.
  2. Cook until all the vegetables are very tender.
  3. Strain the vegetables but save all the liquid.
  4. Place the vegetables into a vita-mix with about 3oz of the saved liquid.
  5. Puree until very smooth, adding more liquid if necessary.
  6. Once smooth add the butter, lemon juice, and s&p to taste.

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Bison Steak Marinade



  • 4 lbs. Durham Ranch bison steak
  • 1 cup apple cider vinegar
  • 1 cup red wine of choice
  • 1 cup dark brown sugar
  • 1/4 cup chopped garlic
  • 1/2 bunch fresh mint – leaves only
  • 1 bunch fresh sage – leaves only
  • 1 bunch fresh cilantro – leaves only
  • 1 bunch parsley – leaves only
  • 2 tbsp. ground cumin
  • 1 tbsp. ground black pepper
  • 2 cups extra virgin olive oil
  • 2 tbsp. kosher salt


  1. Combine all ingredients in a large blender and puree until consistency is fine/smooth.
  2. Pour over meat and keep refrigerated overnight.
  3. Remove excess marinade.
  4. Season with salt and pepper; grill to medium rare and enjoy!

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Bison Steak Rub


  • 4 lbs. Durham Ranch bison steak
  • 3 tbsp. dark brown sugar
  • 1 tbsp. paprika1 tbsp. garlic powder
  • 1 tbsp. onion powder
  • 2 tsp. dried thyme
  • 2 tbsp. kosher salt
  • 1/2 tbsp. mustard powder
  • 1/2 tbsp. ground black pepper
  • 1 tsp. cayenne
  • 1 cup grapeseed oil or vegetable oil
  • 1/2 cup balsamic vinegar


  1. Mix all dry ingredients in a bowl until fully incorporated.
  2. Add in oil and vinegar and mix into a paste consistency.
  3. Rub mix over all surfaces of the steak and let sit refrigerated overnight.
  4. Season with salt and pepper and cook on grill to medium rare.

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Elk/Venison Loin with Brie Fondue and Ligonberries

Recipe by Chef Colin Smith




  • 24 ounces Elk/Venison Loin cut into 8-3oz medallions
  • 1 tablespoon fresh chopped Thyme
  • 1 tablespoon kosher salt
  • 1 teaspoon cracked black pepper

Brie Fondue

  • 12 ounces brie rhine removed
  • 1/2 tablespoon butter
  • 1/2 tablespoon flour
  • 1 cup milk
  • 1 dash nutmeg

Butternut Squash Mash

  • 2 pounds Butternut squash
  • 2 ounces orange juice
  • 8 ounces brown butter
  • 1 tablespoon kosher salt
  • 1 teaspoon white pepper

Brussel Sprouts

  • 1 pound cleaned brussel sprouts
  • 1 tablespoon horseradish
  • 2 tablespoons butter
  • 1 tablespoon kosher salt
  • 4 ounces granny smith apple
  • 3 ounces bacon
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 2 tablespoons shallots minced


  • 8 ounces ligonbery jelly
  • 2 tablespoons chives
  • 1 Sprig Thyme




  1. Clean Venison Loin of silver skin. Slice 8- 3 oz medallions off and place them on plastic wrap.
  2. Place another piece of plastic wrap on top and pound the medallions with clever to flatten
    so that the medallions are 1/2 inch thick. Sprinkle with salt/pepper and thyme and set aside.
  3. Heat olive oil in a large skillet and dust venison in flour, saute quickly 1 minute on each side and remove to paper towels. Set on sheet pan to finish cooking in oven later

Brie Fondue

  1. Place butter in small sauce pan and melt and add flour and nutmeg. Cook for 3 minutes . Do not let brown.
  2. Add milk and bring to a boil. Then add brie and simmer, finish with salt/pepper

Butternut Squash Mash

  1. Peel and dice squash, toss with oj and olive oil and bake at 350°F covered with foil for 55 minutes.
  2. Heat a skillet to med high, add butter and swirl around in pan until butter becomes a chestnut brown color.
  3. Place acorn squash into a ricer and rice into a bowl, then add brown butter and season with salt and pepper.

Brussel Sprouts

  1. Clean brussel sprouts of damaged leaves and stem, then shave them with a french knife about 1/4 inch thick.
  2. Bring large pot of salted water to a boil , add brussel sprouts and cook for 45 seconds, remove and dump into ice water.  Remove brussels from water and drain.
  3. Saute bacon in butter and add shallots and horseradish and cook until crisp. Add vinegar and honey to bacon and simmer then toss sprouts and apples into ban and cook until brussels are warmed throughout.


  1. Fire venison into a 400°F oven for 2 minutes.
  2. On a large plate place acorn squash mash in pastry bag and pipe figure 8’s on plate. Then add a bed of the brussels to off set the venison.
  3. Pull venison from oven and place onto plate, finish with brie fondue and top with ligonberries.
  4. Use fresh sprig of thyme to garnish with chives.

Cervena Elk Loin Three Ways Platter

Recipe from Mark Estee



Elk Loin and Additional Meat

    • 2 six-oz. Elk Loin Steaks, boneless
    • Bacon

Kebab and Chimichurri

    • 4 T blanched, rinsed and minced garlic
    • 1 cup minced yellow onion
    • ½ cup Extra Virgin Olive oil
    • 1 T red pepper flakes
    • 4 T chopped parsley
    • 4 T chopped thyme
    • 2 ea juice of lemon Salt and pepper to taste

Root Vegetables

    • 6 cups large diced carrots
    • 6 cups large diced turnips
    • 6 cups large diced parsnips
    • 1 bunch thyme
    • 8 ounces butter
    • 12 ounces water
    • Salt and pepper to taste

Baby Potatoes

    • Wash 5 lbs. of small baby potatoes Toss with sea salt, Fresh black pepper, and Olive oil

Pepper Gravy

    • 8 oz. butter
    • 1 onion
    • 1 carrot
    • 4 stalks of celery
    • Red wine
    • Salt and pepper
    • 8 oz. demi glaze
    • 4 oz. crema


Elk Loin Prep

  1. Remove loin from the package.
  2. Dry with paper towels.
  3. Remove the sirloin end from the loin
  4. Clean away silver skin and any connective pieces of elk on Sirloin and Loin.
  5. Save the connective pieces.  Save the silver ski and trim.


  1.  Cut Sirloin into 3 equal parts
  2. Lay 2 pieces of bacon on cutting board.  Roll or pound out bacon.
  3. Season the Sirloin with salt and pepper.  Wrap with bacon.
  4. Repeat with other 2 pieces.
  5. Heat large sauté pan on medium.
  6. Place the Sirloin, bacon seam side down in the pan.  Let cook for 6 minutes.
  7. Gently turn over and let cook another 7 minutes.  Bacon should begin to brown.
  8. Place in warm area for 20 minutes to rest.
  9. Slice and serve on platter


  1. Cut Loin into 3 equal parts.
  2. Season with salt and pepper.
  3. Using gentle pressure, from the loin from a flat piece to a more round piece. Repeat with other two
  4. Tie with twine to hold its shape.
  5. Heat large saute pan on medium to high heat. Add 4 ounces of butter.
  6. Add tied loin to pan and brown on all sides, about 6 to 8 minutes.
  7. Place in oven set to 350° for 5 minutes. Remove and let rest.
  8. Slice loin, being sure to remove the twine. Serve on platter.


  1. Clean the larger trim and connective tissue pieces into 1.5 ounce pieces.
  2. Season with salt and pepper and skewer on wooden sticks
  3. Mix all Chimichurri ingredients well, season
  4. Serve Chimichurri under and over the kebabs on the platter.
  5. Heat small pan on high heat.
  6. Add 2 T grapeseed oil and cook the Kebabs for 3 minutes on each side.
  7. Let rest and serve on platter.

Root Vegetable

  1. In large pan on stove on medium heat, add all ingredients and bring to a slow simmer while covered.
  2. Stir well, cover and simmer for 15 more minutes.
  3. Check seasoning.  Taste for tenderness.Serve on platter.

Baby Potato

  1. Lay on roasting plan and place into a 400° preheated oven.
  2. Cook for 20 minutes.

Pepper Gravy

  1. Add 4 ounces of butter to medium heated sauce pan.
  2. Brown the trim and silver skin in pan.
  3. Add 1 onion, 1 carrot and 4 stalks of celery.
  4. Brown for 20 more minutes.
  5. Deglaze with red wine.
  6. Add salt, pepper and 8 ounces of demi glaze.
  7. Cook for 30 more minutes on low heat.
  8. Strain thru chinos.
  9. Add 4 ounces of butter and 4 ounces of crema to the sauce to make it gravy.
  10. Serve on platter in gravy boat.

Cast Iron Seared Elk Loin Steaks with Romesco Sauce

©Chef Lara Ritchie

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Smoked Paprika Rub

  • 2 tbls Smoked Paprika
  • 1 tbls Paprika
  • 1 tsp Ground Cumin
  • 2 tsp Dry mustard
  • 2 tsp Ground fennel
  • 1 tbls Salt
  • 1 tsp Freshly ground black pepper
  • 4 each Elk loin steaks, cut 1 ½” thick
  • Vegetable oil, enough to lightly coat the pan
  • 3 tbls Unsalted butter
  1. Let steaks stand for 30 minutes at room temperature.Sprinkle the rub evenly over steaks. Heat a large cast-iron skillet over high heat.
  2. Add vegetable oil to the pan and swirl to coat. Place the elk steaks in pan; sear 3 minutes on each side or until browned, longer if you desire more doneness.
  3. Reduce heat to medium-low; add butter to the pan. Carefully grasp pan handle using an oven mitt or folded dry dish towel. Tilt pan toward you so butter pools; cook steaks for 1 1/2 minutes on non-butter pooled side of pan, basting steaks with butter continually. Remove steaks from pan; cover loosely with foil. Let stand 10 minutes. 4.Cut steak diagonally across grain into thin slices. Or, keep them whole if desired.

Romesco Sauce

  • 1 thin slice white sandwich bread, toasted
  • 2 tbls toasted sliced almonds
  • 12 oz. jar roasted red peppers, drained (3/4 cup)
  • 1 tbls sherry vinegar
  • 1 tbls tomato paste
  • 2 tbls extra virgin olive oil
  • 1/8 tsp. crushed red pepper flakes
  • 2 medium cloves garlic, creamed
  • 1 tbls extra virgin olive oil
  • ½ tsp smoked Spanish paprika
  • 3 tbls heavy cream
  • 3 tbls basil
  1. Tear the bread into large pieces and almonds put into a blender and process until they are finely ground. Add the roasted red peppers, vinegar, olive oil, tomato paste, and pepper flakes and process until the mixture is fairly smooth, about 1 minute.
  2. In a medium saucepan, heat the oil over medium heat. Add the garlic and paprika and cook, stirring, until the garlic is fragrant but not browned, 20 to 30 seconds. Add the pepper mixture and cook, stirring, until heated through and thickened slightly, about 2 minutes.
  3. Add heavy cream and heat until just warmed through. Fold in finely chopped basil. Put into a serving bowl and set aside at room temperature until ready to serve. *this is a rustic sauce that pairs well with game like elk. For a smoother sauce, strain the mixture through a fine mesh sieve prior to adding the basil to the sauce.

Elk Wellington with Onion Bourbon Marmalade

Prepared by Nevadafoodies.com
Forget about the traditional Thanksgiving dinner and get wild with serving this Elk Wellington for your friends and family!

Serves 6-8

Ingredients Mushroom Stuffing

  • 28oz Baby Bella Mushrooms
  • 2 shallots chopped
  • 4 garlic cloves chopped
  • 5 sprigs of thyme
  • 2 tablespoons butter
  • 2 tablespoons olive oil

For the Elk Wellington

  1. 3lbs Elk Backstrap/Filet (Silver skin removed)
  2. 1 tablespoon kosher salt
  3. 1 tablespoon garlic powder
  4. 1 tablespoon black pepper
  5. 2 tablespoons butter
  6. 10 slices Prosciutto
  7. 2 tablespoons Dijon mustard
  8. 2 Puff Pastry Sheets thawed
  9. 1 egg + 1 teaspoon water beaten
  10. Flour for rolling puff pastry

Onion Bourbon Marmalade (Optional)

  1. 5 red onions sliced
  2. 3 sticks of butter
  3. 2 teaspoons sugar
  4. 2 teaspoons red wine vinegar
  5. 2 tablespoons Bourbon
  6. 5 sprigs of thyme

Wellington Directions

  1. Add mushrooms, onion and garlic to a food processor and pulse until finely chopped. (You may need to do this in batches. If you do not have a food processor, finely chop mushrooms, shallots and garlic with a knife.) Over medium heat, add butter and olive oil in a 12” or larger cast iron skillet. Add chopped mushrooms along with leaves from the thyme and cook until all of the liquid is evaporated about 20 minutes. Remove mushrooms from skillet and set aside in a bowl.
  2. Season elk with garlic powder, kosher salt and black pepper on all sides. Cover loosely with plastic wrap and let the meat come to room temperature for 30 minutes before cooking.
  3. Heat cast iron skillet over medium-high heat adding 2 tablespoons of butter. When the skillet is hot, add elk and sear on all sides including the ends about 2 minutes per side. Remove from heat.
  4. Place 2 sheets of plastic wrap on a flat surface. (Note: the plastic wrap needs to be a few inches longer on each side then the length of the elk meat). Lay prosciutto slices on plastic wrap the full length of the seared meat. Add all of the mushroom mixture on top of the prosciutto spreading it out with a spoon or spatula. Season with a pinch of salt and pepper. Spread Dijon mustard over elk and then place at one end. Roll up covering entirely in mushrooms and prosciutto. Twist the ends of the plastic wrap and place in refrigerator for 15 minutes.
  5. Preheat oven to 400°F.
  6. Add flour to a flat work surface and lay out both pastry sheets. Slightly overlap one edge of a sheet on top of the other and roll into a rectangle wider than the meat. Remove elk from refrigerator and remove plastic wrap. Place the meat in the center of the pastry.


Elk Loin with Butternut Squash Gnocchi

Elk Loin with butternut squash gnocchi, roasted chestnuts, toasted brussel leaves, pomegranate seeds, chantrelles, salsa verde



Salsa Verde

  • 2 chicken liver
  • 2 shallots
  • 3 sprigs of thyme
  • 1/4 cup parsley
  • 3 sprigs of tarragon
  • 1/4 c heavy cream
  • 1 T Dijon mustard
  • 2 oz of butter
  1. Lightly saute finely chopped shallots in butter, as shallots become translucent add chicken liver and thyme and saute to a golden brown.
  2. In a separate pan reduce cream and mustard by half.
  3. Add the parsley and tarragon to reduced cream, combine in blender with chicken liver and shallot mix then push through a chinois.

Butternut Squash Gnocchi

  • 4 oz butter
  • 2 minced shallot
  • 1 c milk
  • 2 cups mashed butternut squash
  • 1.5 cups of flour
  • 4 eggs
  1. Sweat shallots in butter until translucent,
  2. Add salt, milk bring to a boil
  3. Add butternut squash, reduce to simmer
  4. Add flower, paddle mix with wooden spoon for 15 minutes on low heat then remove from flame
  5. Let steam come off, then mix while adding one egg at a time until eggs are incorporated
  6. Put mixture into a pastry bag, cut a 1/2 inch whole at the end
  7. Put up a pot of boiling water, cut 1 inch pieces out of pastry bag over the boiling water, when the gnocchi floats pull out of water and cool.

Brussels Leaves and Chantrelles

  1. Saute in oil
  2. Deglaze with 1 oz of chicken stock
  3. Add 1 oz of butter
  4. Garnish with pomegranate seeds and roasted chestnuts

Cherry smoked “Pastrami” Elk Loin

By: Adam Daniels, Peppermill – Bimini Steakhouse



  • 1 5lb Durham Ranch Elk loin
  • 2 cups pomegranate seeds, crushed
  • 3 Tablespoons whole cloves
  • 3 Tablespoons whole coriander seeds
  • 3 Tablespoons black peppercorns
  • 1/2 cup fresh thyme
  • 1/2 cup crushed garlic
  • 5 bay leaves
  • 1 gallon water
  • 1/2 cup brown sugar
  • 1 cup kosher salt
  • Cherry wood for smoking

Spice Rub

  • 2 tablespoons ground coriander
  • 2 tablespoons ground clove
  • 1 tablespoon garlic powder
  • 1 tablespoon ground caraway
  • 1 tablespoon ground fennel
  • 3 tablespoons course ground pepper


  • 2 Heads hearts of butter lettuce, large chopped
  • 1 Pound Brussels sprouts, scored in 1/4 and deep fried until crispy
  • 3 cups cooked toasted barley
  • 1 cup pomegranate seeds
  • 3 cups oven roasted beets
  • 1 cup freeze dried mandarin orange segments
  • 1 cup toasted walnuts

Black Walnut and Pomegranate Vinaigrette

  • 4 Oz. pomegranate vinegar
  • 1 Tablespoon honey
  • 1 shallot
  • 1 tablespoon fresh thyme, chopped
  • 12 ounces Black walnut oil
  • S+P


  1. Trim the elk loin of all of the silver skin. Set loin aside in a container large enough to hold 2 gallons worth of liquid.
  2. Combine all other ingredients in a pot and bring to a simmer.
  3. Let the brine cool to 40°F.
  4. Pour brine over loin, cover and refrigerate overnight.
  5. Remove loin from brine and wipe dry with paper towels.
  6. Rub the loin with the spice mix, and set in the refrigerator overnight.
  7. Light smoker and set temperature to 150°F. Smoke the loin for 2 hours.
  8. Remove from the smoker.
  9. Heat a large sauté pan, add 2 ounces canola oil until hot. Sear the loin on all sides and cook to desired temperature. I pulled mine at 120°F internal temperature.
  10. Set aside to rest while you assemble the salad.


  1. In a blender, add the vinegar, honey, and shallot. Blend on high while you drizzle in the oil. Once emulsified add the thyme and set aside.
  2. In a large bowl, for however many guests you have, add the salad ingredients. Dress with the walnut vinaigrette and toss. Season with salt and pepper.
  3. Place salad on a plate and slice the elk loin 1/2 inch thick and add to the plate with salad.
  4. Add fresh ground pepper and kosher salt to the loin.

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