ROAMING ALBERTA MEATS

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Trying to Rebuild Symons Valley Ranch Farmers Market

We have been absolutely devastated to lose our much loved, iconic, Symons Valley Ranch Farmers Market to the horrific fire of Jan 26.

Living local, loving local and supporting local is what makes Alberta and especially YYC such an amazing and kind place to live. We are rebuilding with SVRFM and can now look forward to pop-up markets in the SVRFM parking lot every 2 weeks and then into a semi-permanent facility by the 1st of June. This will be our home for the next 2 years while a permanent, purpose built building is constructed. Without another location in Calgary we are now taking orders for Kolb Bison, Bowden Chicken and Irvings Easter Hams. Thanks to all who have supported us! We can't wait to be back in business in the new market and see all of our amazing customers again!

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

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