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:
Recipe Source: Rangeland
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.
Source: Bison Producers of Alberta
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 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.
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.
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.
February 6 & 7
February 13 & 14 weekend (Family Day Long weekend)
February 20 & 21 Weekend
Image Source: Fotolia
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. 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!