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We Won The Golden Ladle!!!

The Symons Valley Ranch Farmers Market (SVRFM) 2nd Annual Soup, Stew, and Chilifest was held last Sat. Nov 19. Roaming Alberta Meats participated in the Stew Category. Our entry for "Alberta Bison on the Silk Road" won for the stew category and won the "Golden Ladle" trophy! Here's the recipe we used:

Ingredients
  • Olive Oil 2-3 Tbs
  • Bison Round or Cross Rib Roast 3 1/2 – 4 Lbs
  • Finely Chopped Onion 1 Full
  • Finely Chopped Celery Ribs 2 Sticks
  • Finely Chopped Carrots 3 Sticks
  • Mushrooms, Stemmed & Halved 2 Cups
  • Finely Chopped Garlic 4 Cloves
  • Ground Cinnamon 1 Tsp
  • Ground Cloves 1/2 Tsp
  • Ground Allspice 1/2 Tsp
  • Star Anise 1 Flower
  • Fresh Ground Black Pepper 1 Tsp
  • Bold Red Wine, Cabernet, Merlot, Malbec or Zinfandel 2 Cups
  • Canned Tomatoes 796ML, 1 Can
  • Salt & Pepper To Taste
  • Chopped Parsley 1 Tbs
Directions
  • Heat a large frying pan over medium heat and add the oil.
  • Add the meat and cook turning until all sides are browned for about 10 – 15 minutes
  • Transfer the meat to a slow cooker
  • Add the onions, carrots, celery and mushrooms to the frying pan and cook until lightly browned (you may need a bit more olive oil)
  • Add the garlic and cook until fragrant then add the cinnamon, cloves, allspice, star anise and pepper and stir to distribute them evenly
  • Pour the red wine into the pan, stirring until all the brown bits on the bottom come loose (this is known as deglazing the pan – it’s how you get ALL the flavour)
  • Add the tomatoes and bring to a boil then transfer the liquids in the fry pan over the meat in the slow cooker
  • Refrigerate overnight at this point or begin cooking on low for about 8 hours
  • Season with salt and pepper to taste once the meat is falls apart easily when tested with a fork
  • Transfer to a serving dish and sprinkle with parsley
  • Serve over polenta, pasta or mashed potatoes
  • Enjoy with more of that bold wine

Recipe Source: Rangeland

Grain Finished Bison vs Grass Finished Bison

Based on a study comparing the nutrient content of grain and grass-finished bison, there are minimal differences in the nutrient content of grain and grass-finished bison.

  • Consumers are eating bison meat as an alternative meat. Approximately 300,000 bison.
  • Bison are being raised for meat production in North America.
  • Research indicates that bison meat contains many nutrients which are essential to human life and health.

Source: Bison Producers of Alberta

Pop Up Market at the SVR This Weekend!

Every first weekend of each month starting this April and running until October, there will be a Pop Up Gift Market at the Symons Valley Ranch, Lower Level Ranch Hall (below the regular Farmers Market). There will be an additional 20+ vendors along with our regular Farmers Market vendors. This will be happening Saturdays and Sundays, from 10 am to 5 pm each day!

Remember to visit Roaming Alberta Meats! If you have any questions, please contact us!

Image Source: Alice Achterhof

Roaming Alberta Meats soon to sell Halal Certified Lamb & Goat


Roaming Alberta Meats is happy to announce that we will soon be selling Halal Certified lamb and goat in the Symons Valley Ranch (SVR) in cooperation with Sungold Specialty Meats, a Federally Inspected, HACCP certified, Halal certified, full service meat processing plant located in Innisfail Alberta that specializes in processing lamb and goat. Visit us in the Market or contact us for more information.

Cowboy Steak

A great way to pan fry steak in the winter... or in the summer, too!


Summary

Cooking a perfect steak is easier than it seems. All you need is a sturdy pan, salt, pepper, olive oil, and a solid cooking technique. For this pan-seared method, start by letting the steak sit at room temperature for at least 30 minutes so it comes up to room temp and will cook evenly. Then, just sprinkle on salt and pepper, rub on some oil, and get your pan really hot. Lay the steak in the pan and don’t mess with it until it’s ready to turn. In about 8 minutes, you’ll have a perfectly cooked steak to serve with a potato gratin.

Ingredients

  • 1 (1-1/4- to 1-1/2-inch-thick) New York strip steak (about 8 ounces)
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon olive oil

Directions

  1. Remove the steak from the refrigerator and let it come to room temperature, about 30 to 45 minutes.
  2. Season the steak on both sides with the salt and pepper. Rub both sides with the olive oil and set aside.
  3. Heat a medium heavy-bottomed frying pan (not nonstick!) over high heat until very hot but not smoking, about 3 to 4 minutes. (If the pan gets too hot and starts to smoke, take it off the heat to cool a bit.) Place the steak in the pan and let it cook undisturbed until a dark crust forms on the bottom, about 3 to 4 minutes.
  4. Flip the steak using tongs or a spatula and cook until it’s medium rare, about 3 to 4 minutes more. To check for doneness, use your finger to press on the steak: It should be firm around the edges but still give in the center. You can also use an instant-read thermometer; it should read about 125°F to 130°F.
  5. Transfer the steak to a cutting board and let it rest for at least 5 minutes before serving.

Note

This recipe cooks the steak to medium rare. If you prefer your steak rare, cook it about 1 minute less on each side or until an instant-read thermometer reads 120°F to 125°F. For medium or well done, cook the steak 1 to 2 minutes longer or until an instant-read thermometer reads 130°F to 135°F, or 135°F and above, respectively.

Source/s: Amy Wisniewski, Chowhound

Family Friendly February at the Symons Valley Ranch


February 6 & 7

  • Official opening of the mini skating rink located in front of the bird cage (weather permitting)
  • Outdoor skating with music, fire pits, marshmallow roasting & hot chocolate

February 13 & 14 weekend (Family Day Long weekend)

  • Outdoor skating with music, fire pits, marshmallow roasting & hot chocolate
  • Recipe cards from market vendors handed out at front door
  • Snow painting in the courtyard
  • Face painting – Sat, Feb 13 only
  • Indoor movies & popcorn – Sun, Feb 14 only

February 20 & 21 Weekend

  • Outdoor skating with music, fire pits, marshmallow roasting & hot chocolate
  • Indoor movie theatre
  • Snowman building in courtyard (snowman kits provided) (weather permitting)
  • Maple syrup rolling demos

Image Source: Fotolia

Joan’s BBQ Bison Finger Ribs (Back Ribs)

  • Prep Time: 15 minutes
  • Cook Time: 4 – 5 hours
  • Serves: 4

Ingredients

1 packet Bison finger (back) ribs (Roaming Alberta Meats typically sells 8 ribs per package, great for feeding 4. Thaw completely before starting this recipe.)
1 tablespoon Salt (Adjust amount of salt to your liking.)
1 tablespoon Pepper (Adjust amount of pepper to your liking.)
1 Medium Onion (Roughly chopped.)
3 cloves Garlic (Crushed.)
1 cup Tomato juice
1 cup Bison broth (Osso Bueno)
1 cup BBQ sauce (Use whatever is your favourite, I use Cattle Boyz!)


Directions
  1. Trim the bison finger ribs to remove any silver skin and accessible fat.
  2. Generously salt and pepper the trimmed ribs and cut into serving sized portion (1 rib bone per piece)
  3. Make a tasty marinating/boiling sauce in a deep pan by sautéing the following; 1 rough chopped onion and 4 cloves of crushed garlic. When this has softened, add tomato juics and bison broth. Bring to a boil.
  4. Add trimmed ribs, allow to come to slow boil and reduce heat to medium low for 60 – 90 minutes to maximize tenderness. This boiling liquid can be frozen and reused the next time you want to make ribs or have a tasty cooking liquid for your next bison roast.
  5. Remove ribs from liquid and coat with you favourite BBQ sauce.
  6. Transfer sauce coated ribs to a medium heat BBQ (or under low heat broiler) for approximately 15 minutes turning to achieve a nice crust finish.

Joan’s Bison Smokie Stir Fry

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Serves: 2 – 3

Ingredients

2 Bison Smokies cut into chunks
1 Bell Pepper, whatever color you have
1 Medium Onion, peeled and cut into 8 wedges
2 Medium Potatoes, washed and cut into even sized chunks
1 clove Garlic
1 Tablespoon Olive Oil
6 sprigs of asparagus (or whatever you have; carrots, broccoli, mushrooms


Directions

  1. Bring large frying pan or wok to medium heat, add the oil and then the potatoes. Cover and cook while stirring frequently for about 10 minutes till brown and almost cooked through.
  2. Add the bison smokies, onions, garlic and continue cooking and stirring for 5 minutes. Add the pepper and asparagus for the last 5 minutes of cooking.

Joan's Oven Braised Bison Brisket

  • Prep Time: 30 minutes
  • Sitting Time: overnight
  • Cook Time: 4 – 5 hours
  • Serves: 8

Ingredients
3 – 5 lb Bison Brisket (thaw and trim)
1 Tablespoon peppercorns
1/4 cup onion flakes
5 – 6 cloves garlic
10 – 12 large bay leaves
1 cup bison stock (Osso Bueno link)
1/2 cup soy sauce
1/2 cup water (or stock, wine or beer)

Directions

1. Thaw and trim brisket of visible fat and remove as much silverskin as possible.

2. Crush peppercorns, onion flakes and garlic together.

3. Place brisket in your roasting pan, rub the crushed mixture into the brisket on both sides. Seal as tightly as you can with parchment and foil and place in the fridge overnight.

4. In the morning, place the bay leaves on the top side of the roast (press down so they stay put) and flip the brisket so the bay leaves are now on the bottom. Put back in the fridge for a couple of hours depending on your schedule and when you want to start to cook.

5. Take brisket out of fridge about 1 hour before cooking to bring to room temperature. Preheat oven to 275o F and assemble your braising liquid with stock and soy sauce. Pour liquid over brisket, seal tightly and put in oven. Slow roast for approximately 5 hours.

6. Remove from oven. Carefully remove foil and parchment. Remove brisket to platter, cover with parchment/foil and let rest for 15 minutes while you use the remaining pan juices to make a gravy or a reduction. Slice the rested brisket directly across the grain at a 90o angle. Pour reduction over sliced brisket or serve with gravy.

Note

If you don’t have dehydrated onion, substitute fresh onion sliced thinly and placed underneath brisket before pouring liquid over to begin braising. I used a large lasagna pan and marinated and roasted in same pan. The brisket can also be forked or pulled with the grain to serve as pulled meat. This is how we used up the leftover brisket and heated it up in the gravy for “pulled bison on a bun”. Deelish!

Fun Facts About Bisons

  • Alberta bison represent over 50% of the Canadian bison population.
  • Bison was the main diet of the Plains Indians who never had cancer nor heart disease.
  • Despite their massive size, bison are very fast animals, able to run up to 55 kms/hr!

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