By: Kristy Crabtree | Nevadafoodies.com

Ingredients

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

Tamales

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

Preparation

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

Ingredients

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

Preparation

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.

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By: Bradley Shapiro | Gunbarrel Tavern

Ingredients

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

Preparation

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.

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By: Clint Jolly | Great Thyme Catering

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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Troy Szczotka | Peppermill – Bimini Steakhouse

Ingredients

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

Preparation

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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Ingredients

• 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

Preparation

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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