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:

  • 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
  • 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

Cowboy Steak

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


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.


  • 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


  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.


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

Joan’s BBQ Bison Finger Ribs (Back Ribs)

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


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!)

  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


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


  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

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)


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.


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!

Joan’s Roast Bison (Sirloin Tip, Eye of Round)

  • Prep Time: 30 minutes
  • Cook Time: 2 hours
  • Serves: 2 – 4
1 bison roast (Sirloin Tip / Eye of Round)
1-2 teaspoon salt
1 teaspoon pepper (course ground)
2-4 bay leaves
1 cup mirepoix (medium fine chop of onion, celery, carrot & garlic)
2 - 4 tablespoons flour
1-2 tablespoon butter

  • 1-2 cup bison stock (if not available use another liquid; beef/veggie stock, 1/2 red wine, 1/2 water or stock)
  1. Preheat oven to 500o F. Rub the seasoning into the completely thawed roast. Cook uncovered for 1/2 hour to sear for color and flavor.
  2. Reduce heat to 275o F, add mirepoix, bay leaves and liquid to pan, cover with lid or parchment lined foil. I like to use the latter so that a digital thermometer can be inserted at this point. Cook to medium rare (145o F) or no more than medium (160o F).
  3. Remove from oven and remove from roasting pan to plate, cover with same foil used for roasting and let rest while you make the gravy.
  4. Combine flour and butter in a small dish. Bring remaining roasting liquid to simmer on stove top. Whisk butter/flour mixture into liquid until combined. Leave the cut up veggies in as they will impart good flavor. Continue to cook adding more stock or water as necessary to achieve desired consistency. Be sure to add the juice that has accumulated on the plate that the bison roast is resting on, back into the gravy. Taste and adjust seasoning.
  5. Strain gravy through mesh sieve. Slice roast at right angle to the grain and serve.

Joan’s Oven Braised Bison Short Ribs

  • Prep Time: 1 hour
  • Cook Time: 4 – 5 hours
  • Serves: 2 - 4

  • 1 package of RAM Bison Short Ribs
  • 1 onion sliced
  • 2 – 3 bay leaves
  • 2 cups tomato juice or similar substitute (bison stock)
  • Salt and pepper to taste
  • 2 tablespoons Olive Oil (or similar substitute)
  1. Thaw the ribs. A good method for quick thaw is to cover the unopened vacpacked bag in cold water (sink/large bowl). Flex the bag every half hour and it will thaw very quickly.
  2. Preheat oven to 250o F. Trim and season the ribs well with salt and pepper and garlic powder.
  3. On stovetop heat braising pan to medium high heat, add a few tablespoons of olive oil and sear meaty side of ribs first. Once browned, flip to bone side and let brown for a few minutes. Turn off burner heat, add braising liquid, put sliced onion in around ribs, add bay leaves, cover and put in preheated oven.
  4. Cook for 4-5 hours, remove lid for last 45 minutes. Remove from oven and remove ribs and onion to platter.
  5. Place pan on medium heat on stovetop and reduce braising liquid for 5 – 10 minutes. Remove bay leaves.
  6. Cut ribs in serving portions (one bone per portion) and pour reduced braising liquid over ribs.
  7. Serve and enjoy!


  • You can easily switch this up to cook a larger batch of ribs. Just brown the ribs in batches.
  • This recipe can also be interchanged to use a slow cooker as your oven with similar delicious results!

Madison’s Bison Osso Bucco

  • Prep Time: 30 minutes
  • Cook Time: 2 - 3 hours
  • 1 tsp fresh rosemary
  • 1 tsp fresh thyme
  • 1 1/2 or 3 cloves of minced garlic
  • 1 package of Bison Osso Bucco
  • Sea salt and freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 1 small onion, diced into 1/2-inch cubes
  • 2 tablespoon salsa
  • 3 cups bison stock (Osso Bueno link)
  • 1 tablespoon of balsamic vinegar
  1. Pat the meat dry with paper towels to remove any excess moisture. the meat will brown better when they are dry. Season each shank with salt and freshly ground black pepper.
  2. In a large Dutch oven pot or a deep oven safe pan with lid , heat vegetable oil until smoking on the stove. Add Osso Bucco to the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks and set aside.
  3. On a medium heat, in the same pot, add the onion, garlic and balsamic vinegar, season with salt and pepper at this point to help draw out the moisture from the vegetables. Saute until soft and translucent, about 8 minutes. Add the salsa and mix well. Return browned shanks to the pan. Add the rosemary and thyme and 2 cups of the bison stock and bring to a boil. Reduce heat to low, cover pan and place in oven at 300 degrees F. for about 2-3 hours or until the meat is falling off the bone. Check every 15 minutes, turning Osso Bucco and adding more stock as necessary. The level of cooking liquid should always be about 3/4 the way up the shank.
  4. Carefully remove the cooked Osso Bucco from the pot and place in decorative serving platter.
  5. Pour all the juices and sauce from the pot over the shanks. Garnish with chopped parsley and lemon zest.

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