• National Bison Month - 5

    From Dave Drum@1:229/452 to All on Thu Jul 13 16:48:22 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Gus' Bison Stew
    Categories: Game, Vegetables, Herbs, Stews, Wine
    Yield: 4 servings

    1/3 lb Bison cubes (or veal)
    2 tb Virgin olive oil
    1/2 c Red wine
    +=OR=+
    1/4 c Balsamic vinegar
    5 Tomatoes crushed
    1 tb Tomato paste
    2 md Onions; chopped
    5 cl Garlic; crushed
    2 Cinnamon sticks
    +=OR=+
    1/2 ts Ground cinnamon
    5 Cloves
    +=OR=+
    1/4 ts Ground clove
    1/2 ts Sugar
    Salt & fresh ground pepper

    Take meat out of cooler at least 45 minutes before
    cooking. Make sure that meat is very dry before cooking.

    In large pot put olive oil and when it's hot put meat
    cubes in it and brown well from all sides. If you have
    to, do it in two bunches.

    Add chopped onion and garlic then sauté until soft. Add
    wine or vinegar, beef stock, crushed tomatoes, tomato
    paste, and spices. Let it boil on high heat for about 15
    minutes, then put on medium heat and let it simmer for
    about two hours.

    Taste for salt and pepper, then add sugar and let it
    simmer for another 1/2 hour on low heat.

    Serve over pasta, mashed potatoes, french fries, or
    eggplant puree.

    By Gus Krados

    RECIPE FROM: https://www.cookwithgus.ca

    Uncle Dirty Dave's Archives

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  • From Dave Drum@1:2320/105 to All on Thu Jul 4 15:58:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Bison Bratwurst & Brussels Sprouts Sauerkraut
    Categories: Game, Beer, Vegetables, Herbs
    Yield: 4 Servings

    1 lb Onion & leek bison bratwurst
    1 lg Onion; sliced
    12 oz Bock-style beer
    2 c Bison broth; made w/soup
    - bones
    2 tb Butter
    3 c Sauerkraut; drained on paper
    - towels
    1 c Brussels sprouts; halved,
    - sauteed in advance using
    - coconut oil
    Salt & pepper

    Heat a tall-sided skillet or wide, shallow pot over
    medium-high heat.

    Add onion, beer, and bison bratwurst. Simmer, turning
    brats occasionally, until beer is reduced to a syrupy
    consistency and onions are caramelized, about 10
    minutes.

    Remove brats and add beef/bison broth to the pan,
    scraping the bottom until mixture is fully incorporated.

    Add the brats back into the pan and simmer until fully
    cooked, about 10 minutes more.

    Remove brats and bring broth to a full boil until
    reduced to syrupy consistency. Be careful that it
    doesn't burn off.

    Reduce heat to medium-low and melt the grassfed butter,
    scraping up the caramelized bits in the pan.

    Add brats back into the pan. Place sauerkraut around
    brats and cook until somewhat crisp. Turn brats over and
    stir often.

    Add the sauteed Brussels sprouts and stir them into the
    sauerkraut until heated.

    Season with salt and pepper to taste if needed.

    Enjoy w/good bottle of red wine & even better friends.

    RECIPE FROM: https://www.yummly.com

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