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!

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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.

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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.

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