This might be the ultimate holiday appetizer. Thinly sliced bison tenderloin on top of buttery, perfectly crispy French bread slices, spread generously with rosemary balsamic mayonnaise and topped with buttery, golden brown slices of shallots. Just typing those words makes my mouth water. Wait until you try it out for yourself - your family and friends will be so impressed with this bruschetta. It’s indulgent, fancy and absolutely perfect for the holidays. This extra special bruschetta will be something you look forward to making every year.

Also Read: Homemade Spaghetti With Bison & Wild Boar Meatballs

Free Range Bison, Raised The Way Nature Intended

Our bison live free range on 20,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.

Ingredients:

• About half of a bison tenderloin roast (approximately 2 pounds)
• Avocado oil or bison tallow
• Sea salt & freshly ground black pepper to taste
• 1 loaf of crusty French bread, sliced
• 8 shallots, sliced
• 1 cup unsalted butter, divided (you may use less than a cup)
• 1 ⅓ cup good quality mayonnaise
• ¼ cup balsamic vinegar
• 1 ¼ teaspoons sea salt
• 1 ¼ teaspoon freshly ground black pepper
• 1 ½ teaspoons chopped fresh rosemary

Also Read: Cornbread Stuffing With Bison Hickory Smoked Sausage

Instructions:

• Add about 4 tablespoons of butter to a cast iron skillet over medium heat. Take care that the pan doesn’t get too hot for the butter. When hot, add in the sliced shallots. Stir to combine. Add a pinch of sea salt and cook, stirring occasionally, until they begin to caramelize. When finished cooking the shallots, remove from the heat and set aside.
• Preheat the oven to 400 degrees Fahrenheit. Rub the avocado oil (or if using bison tallow, melt it) and rub it all over the bison tenderloin. Season generously with sea salt and freshly ground black pepper on all sides.
• Add a ½ cup of butter to a large cast iron skillet over medium high heat. When shimmering, add the tenderloin roast and sear on all sides to create a flavorful crust. Add more butter as needed, if necessary.
• When the tenderloin is finished searing, place it in a baking dish and bake in the preheated oven for 20-25 minutes.
• Remove the tenderloin roast from the oven and cover loosely with foil to rest for around 10 minutes. When it’s finished resting, slice thin and set aside, covered.
• Make the rosemary balsamic mayonnaise. In a small bowl, mix together the mayo, balsamic vinegar, 1 ¼ teaspoons sea salt, 1 ¼ teaspoons freshly ground black pepper, and 1 ½ teaspoons chopped rosemary. Set aside.
• Add about two tablespoons of butter to the cast iron skillet over medium high heat. When hot, add in slices of bread in a single layer - work in batches as necessary. Cook the bread on both sides until they’re golden brown and slightly crispy. Remove from the heat and set aside on a platter.
• To assemble, spread the rosemary balsamic mayonnaise on each slice of bread. Add slices of bison tenderloin on top, and finish each piece off with the reserved caramelized shallots. Serve immediately and enjoy!

Also Read: Paleo Bison Or Beef Brisket Stick-To-Your-Bones Chili

Don’t Hesitate To Reach Out To Our Team

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised bison, elk, wild boar, lamb, grass fed beef, poultry and seafood.

Stuffing has always been one of my favorite parts of Thanksgiving. It’s fluffy, comforting and full of savory goodness. This recipe features our bison hickory smoked sausage which makes this some of the best stuffing ever. These instructions are for preparing a pan of dressing separately from your turkey, but you could also fill the cavity of the turkey and cook it that way. If you prefer a spicy kick, add a little cayenne pepper - I love the addition of spice with cornbread. You could also substitute a different type of breadcrumbs if desired. And if you’re a huge fan of Thanksgiving leftovers sandwiches like I am, this stuffing will make the sandwiches of your dreams. Simply add turkey, a little cranberry sauce and mayonnaise on some good quality bread for post-Thanksgiving bliss.

Also Read: Paleo Crock Pot Bison Superfood Stew With Primal Blend

If You Like Beef, You’re Going To Love Bison

If you’ve never eaten bison before, you’re probably curious what it tastes like. The simple answer is that if you like the flavor of beef, you’re going to absolutely love bison. It’s very similar, but with a slightly sweeter taste. It’s naturally leaner and more tender. It has no “gamey” flavor whatsoever.

Until I started working for Beck & Bulow, I typically avoided sausages because I felt like they were almost always of questionable sourcing. These are sausages and hotdogs that I feel great about eating and they taste incredible. They’re amazing on their own or added into any recipe. I often substitute them where pork sausage would traditionally be used. Although I haven’t experimented with it yet, I have a feeling that our jalapeno & cheddar bison sausage would be delicious in this cornbread dressing recipe as well.

Also Read: Slow Braised Bison Brisket For A Warm & Cozy Evening

Free Range Bison, Raised The Way Nature Intended

Our bison live free range on 20,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.

Ingredients:

(Serves 6-8)

• ½ pound bison hickory smoked sausage, chopped
• ¼ cup butter
• 1 onion, chopped
• 1 rib of celery, chopped
• ½ teaspoon rosemary
• ½ teaspoon thyme
• 1 tablespoon chopped fresh sage
• 1 cup chicken stock
• 3 cups cornbread, crumbled
• Sea salt & freshly ground black pepper to taste

Also Read: Winter Holiday Bison Tenderloin Roast With Red Wine Sauce

Instructions:

1. Preheat the oven to 350 degrees Fahrenheit. Grease a baking dish with butter. Set aside.
2. Melt the butter in a large cast iron skillet over medium-high heat. When it’s hot, add in the chopped onion and celery. Cook, stirring occasionally, for a few minutes until the onion becomes tender. Add the chicken stock to the skillet and cook at a simmer for approximately 2 minutes. Remove from the heat and set aside to cool slightly.
3. In a large mixing bowl, combine the crumbled cornbread, chopped sausage, sage, rosemary, thyme, and the cooked onion mixture. Season with sea salt and freshly ground black pepper to taste. Toss just until combined, taking care not to overmix.
4. Place the dressing into the prepared baking dish. Bake in the preheated oven for approximately 45 minutes, or until the dressing is turning golden brown on top.

[embed]https://www.youtube.com/watch?v=Z-EVDI75Flo[/embed]

Our Friendly & Knowledgeable Team Is Here To Help

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Also Read: Secret Superfood Meatloaf with Lamb & Bison Primal Blend

Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar and seafood.

If you like the idea of eating like our ancestors from way back when, paleo might be for you. Personally, I don’t adhere to any particular diet at this time although I’ve tried out quite a few in the past. I do really love eating paleo meals and always find myself feeling great afterwards. It’s easy to see why so many people love eating this way as a lifestyle. Whether you always eat paleo or just want to eat some delicious stew (which is often already a paleo meal, by nature) this recipe will be sure to satisfy.

Also Read: Slow Braised Bison Brisket For A Warm & Cozy Evening

When I made this stew, I added one other ingredient that is not technically paleo, but has amazing health benefits and tastes great: apple cider vinegar. I like to add a healthy glug of this stuff to pretty much any soup, stew or broth I’m making. To get health benefits, it needs to be the kind with the mother (it will specify on the label).

The Bison Primal Blend provides an extra boost of nutrients. Our ancestors prized organ meat for its incredible health boosting properties. In traditional cultures worldwide, it’s been valued above all other parts of the animal and often reserved for leaders and pregnant women. Many of us nowadays don’t find organ meat to be particularly palatable. Our Primal Blends are specifically formulated to address this issue by blending the ideal percentage of organ meat into our best selling ground bison. It allows you to receive all of the health benefits of consuming organs without sacrificing any taste.

Also Read: Winter Holiday Bison Tenderloin Roast With Red Wine Sauce

If You Like Beef, You’re Going To Love Bison

If you’ve never eaten bison before, you’re probably curious what it tastes like. The simple answer is that if you like the flavor of beef, you’re going to absolutely love bison. It’s very similar, but with a slightly sweeter taste. It’s naturally leaner and more tender. It has no “gamey” flavor whatsoever.

The key to preparing delicious bison is not to overcook it. It always needs to be cooked less than you would typically cook the same cut of beef. When cooked too much, bison will become tough - we always recommend cooking to medium rare for the ultimate flavor and texture. From premium steaks to fajita meat to burgers, any dish you’re used to cooking with beef will be amazing when prepared with bison.

Free Range Bison, Raised The Way Nature Intended

Our bison live free range on 20,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.

[embed]https://www.youtube.com/watch?v=8b4NVSBgjTE[/embed]

Also Read: Secret Superfood Meatloaf with Lamb & Bison Primal Blend

Ingredients:

• 1 pound Bison Primal Blend
• 5 carrots, diced
• 2 winter turnips, peeled and diced
• 1 28 oz can organic crushed tomatoes
• 6 oz double concentrated tomato paste
• ½ yellow onion, chopped
• 4 cups bison bone broth
• 4 large cloves of garlic, minced
• 2 teaspoons paprika
• 2 teaspoons thyme
• 1 teaspoon green chile powder
• 1 teaspoon oregano
• Sea salt and freshly ground black pepper to taste

Instructions:

1. Add all of the ingredients to your Crock Pot. Add a glug of apple cider vinegar if desired. Turn the Crock Pot on high and cook for three hours. Then turn down the heat setting down to low and cook for 1-2 more hours.
2. Serve and enjoy. Keeps well for several days.

Also Read: Bison Osso Buco With Wild Boar Bacon Parmesan Crust

Our Friendly & Knowledgeable Team Is Here To Support You

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar and seafood.

I absolutely love brisket - it’s one of my favorite cuts of meat. Slow cooked brisket is famous for being fall-off-the-bone tender and full of delicious, meaty flavor. It’s also the perfect choice to feed a lot of people or create a lot of leftovers - and who doesn’t love holiday leftovers? Some people think of brisket as a summer barbecue item, and it’s definitely one of my favorites for that. Brisket can also be slow braised in the oven for incredible meals during the fall and winter. This recipe includes dried porcini mushrooms, prized for their meaty, earthy and complex flavors.

Also Read: Winter Holiday Bison Tenderloin Roast With Red Wine Sauce

If You Like Beef, You’re Going To Love Bison

If you’ve never eaten bison before, you’re probably curious what it tastes like. The simple answer is that if you like the flavor of beef, you’re going to absolutely love bison. It’s very similar, but with a slightly sweeter taste. It’s naturally leaner and more tender. It has no “gamey” flavor whatsoever.

The key to preparing delicious bison is not to overcook it. It always needs to be cooked less than you would typically cook the same cut of beef. When cooked too much, bison will become tough - we always recommend cooking to medium rare for the ultimate flavor and texture. From premium steaks to fajita meat to burgers, any dish you’re used to cooking with beef will be amazing when prepared with bison.

Also Read: Secret Superfood Meatloaf with Lamb & Bison Primal Blend

[embed]https://youtu.be/Z-EVDI75Flo[/embed]

Free Range Bison, Raised The Way Nature Intended

Our bison live free range on 20,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.

Instructions:

• 1 bison or beef brisket
• Sea salt & freshly ground black pepper
• 1.5 teaspoons chopped fresh thyme
• ¾ teaspoon chopped fresh oregano
• 1 teaspoon chopped fresh rosemary
• 1 tablespoon paprika
• ½ cup dried porcini mushrooms
• 1 cup hot water
• 2.5 tablespoons bison tallow
• 1.5 cups dry white wine
• 1 cup bison bone broth
• 1.5 cups good quality canned diced tomatoes
• 3 bay leaves
• 3.5 medium onions, sliced
• 8-10 cloves of garlic, minced

Also Read: Bison Osso Buco With Wild Boar Bacon Parmesan Crust

Instructions:

1. Combine the seasonings for the spice rub in a small bowl. Mix together 1.5 teaspoons salt, ¾ teaspoon freshly ground black pepper and all of the thyme, oregano and paprika. Rub the spices into the brisket all over, working it into the meat as much as possible.
2. Prepare the dried porcini mushrooms by placing them in a bowl with the cup of hot water. Set aside for them to rehydrate for approximately 20 minutes. When softened, take them out of the liquid, rinse them and roughly chop. Set the hot water used for soaking aside for later use.
3. Preheat the oven to 350 degrees Fahrenheit.
4. Heat the bison tallow in a large baking dish. When it’s hot, place the brisket into the pan, fat side facing down. Sear both sides, approximately 6-8 minutes per side. Remove the brisket and set aside. Add the white wine, bone broth and most of the reserved liquid from soaking the mushrooms, avoiding the bottom portion that has sediment. Use a wooden spoon to scrape browned bits up from the bottom of the pan. Add in the canned tomatoes, soaked mushrooms and bay leaves. Stir to combine.
5. Place the bison brisket back into the dish, fat side facing up this time. Add the sliced onions and minced garlic evenly over the top of the meat. Bring the liquid to a boil and cover with the lid. Bake in the oven for 50 minutes.
6. Remove from the oven and take off the lid. Put the dish back into the oven and bake for another 50 minutes.
7. Cover the dish again and bake for approximately 1 hour 45 minutes, or until the meat is falling apart and tender.
8. When the brisket is done cooking, transfer to a serving platter or carving board and tent with aluminum foil. Meanwhile, simmer the sauce to incorporate the flavors. Remove the bay leaves and season to taste with sea salt and freshly ground black pepper.
9. To serve, slice the brisket against the grain. Spoon sauce over the top of each serving and enjoy.

Also Read: Homemade Pizza Calzones With Ground Bison And Fresh Herbs

Now that the weather’s changing, I’m obsessed with cooking anything that makes me feel cozy and warm. There’s few things more autumnal than a hearty stew, and this one turns out well seasoned, flavorful and just the right thickness. Add one of your favorite beers for extra deliciousness. Our bison stew meat is something my freezer is always stocked with. Now that it’s getting chilly, we’ve been having trouble keeping it in stock. Everyone wants to make stew on these crisp October evenings! Serve with some local, freshly baked bread (homemade is even better) for a perfect meal.

Also Read: Spicy Mexican Meatballs With Bison Primal Blend

If You Like Beef, You’re Going To Love Bison

If you’ve never eaten bison before, you’re probably curious what it tastes like. The simple answer is that if you like the flavor of beef, you’re going to absolutely love bison. It’s very similar, but with a slightly sweeter taste. It’s naturally leaner and more tender. It has no “gamey” flavor whatsoever.

The key to preparing delicious bison is not to overcook it. It always needs to be cooked less than you would typically cook the same cut of beef. When cooked too much, bison will become tough - we always recommend cooking to medium rare for the ultimate flavor and texture. From premium steaks to fajita meat to burgers, any dish you’re used to cooking with beef will be amazing when prepared with bison.

[embed]https://www.instagram.com/p/CGVbrp5lMe-/[/embed]

Also Read: Oven Baked Bison Short Rib Pot Pie For Chilly Evenings

Free Range Bison, Raised The Way Nature Intended

Our bison live free range on 20,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.

Ingredients:

• 3 tablespoons avocado oil
• 1 tablespoon bison tallow
• 2 pounds bison stew meat cubes
• 1 whole onion, diced
• 4 cloves of garlic, minced
• 1 bottle or can of good beer
• 4 cups bison bone broth
• 2 cups water, + more as needed
• 1 tablespoon Worcestershire sauce
• 2 tablespoons tomato paste
• ½ teaspoon paprika
• Sea salt and freshly ground black pepper to taste
• 1 ½ teaspoons coconut sugar
• 4 parsnips, chopped
• 4 potatoes, cut into large chunks
• Minced parsley for garnish

[embed]https://www.instagram.com/p/CGNYSUTFOe_/[/embed]

Also Read: Korean BBQ Style Slow Braised Bison Short Ribs

Instructions:

1. Heat the avocado oil and bison tallow in a large pot over medium-high heat. Sear the stew meat cubes on all sides, setting aside on a separate plate. Cut the seared chunks into desired size.
2. Place the onions into the pot. Cook, stirring frequently, until tender and fragrant. Add the garlic in and cook for approximately one minute.
3. Add the beer and bison bone broth to the pot. Stir to combine, then add in the Worcestershire sauce, tomato paste, paprika, and coconut sugar. Season as desired with sea salt and freshly ground black pepper.
4. Add the seared bison stew meat cubes back into the pot. Give it a stir, cover and simmer for 1.5 to 2 hours. As the stew cooks, it should thicken some. If it becomes thicker than you desire, simply add water as needed.
5. Add the parsnips and potatoes to the pot. Cook for approximately 30 more minutes, adding more water as needed. Season to taste.
6. Serve garnished with parsley if desired. Delicious soaked up with some good crusty bread.

Our Team Is Here To Support You

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Also Read: Puerto Rican Spiced Ground Bison & Plantain Lasagna Recipe

Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar and seafood.

Elk and bison is one of my favorite combinations of our ground meats. The flavors of the two together are really excellent and make for amazing burgers, tacos, meatloaf, etc. Wrapping the whole thing in our delicious duck bacon is the cherry on top of this ultimate meatloaf experience.

Moussaka is the side of Greek cuisine that you might not have experienced - warm, soothing comfort food. It’s kind of like the Mediterranean version of shepherd’s pie. Layers of golden brown eggplant, warmly spiced meat and potatoes with a creamy cheese sauce on top make this dish a meal all by itself.

Bison short ribs are definitely a team favorite at Beck & Bulow. They become so tender, flavorful and delicious when they’re cooked low and slow, falling right off the bone. This recipe uses Korean BBQ style ingredients to give these slow-braised short ribs a delicious flavor profile

This unique and delicious dish is called pastelon, and is layered with meat, cheese and fried plantains in the same manner as an Italian lasagna. It’s so incredibly tasty and is a one-of-a-kind dinner experience. Fried plantains have got to be one of my favorite foods, so any new way I can enjoy them is a winner in my book.

If you love Asian-American fusion, this recipe is for you. It’s a quick and easy stir fry dinner that’s got great flavor and plenty of nutrients to boot. The red and green peppers add colorful visual appeal to this fast and simple meal. I chose to use our bison sirloin steak, but this dish would be great made with our grass fed beef, too. Bon appetit!

Gyudon rice bowls are very popular in Japan for being quick, easy and comforting. This flavorful, savory meal doesn’t take much time to prepare and is so satisfying. If you’re less familiar with Japanese cooking, mirin is a rice wine similar to sake. You can substitute with sake or equal parts rice vinegar and sugar.

This truly unique meat pie is the national dish of South Africa. It’s a richly spiced, slightly sweet and fruity minced meat pie with a creamy egg custard topping. Bobotie is traditionally served with sides like steamed rice, bananas or coconut. However it’s an absolute showstopper and can easily be a meal all on its own.