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

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

wagyu_Gunbarrel-Tavern

By: Bradley Shapiro | Gunbarrel Tavern

Ingredients

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

Preparation

  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

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wagyu_Great-Thyme-Kimchi

By: Clint Jolly | Great Thyme Catering

Ingredients

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

Kimchi

  • 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)

Preparation

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

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

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Ingredients

Elk

  • 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

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Preparation

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

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

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

Marinade

  •  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

Agrodolce

  •  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

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Preparation

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!

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Biltong Spiced Elk Loin Barley Risotto

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with Pumpkin Persimmon Chutney & Fresno Pepper Sambal

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By: Clint Jolly | Great Thyme Catering

Ingredients

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

Preparation

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

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Durham Ranch Korean BBQ Bison Osso Bucco

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

bison_sup

Ingredients

Bison

  • 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

Preparation

  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

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By: Colin Smith | Roundabout Catering

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Ingredients

  • 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

Preparation

  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

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By: Mark Estee | Reno Local Food Group

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Ingredients

  •  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

Preparation

  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

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By: Kristoffer Miranda | Peppermill – Oceano

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Ingredients

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)

Broth

  • 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

Preparation

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

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

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Ingredients

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

Preparation

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.

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