Buffalo Stock (makes about 4 quarts)
Ingredients:
- 1 – 3.5 lb. pkg. Buffalo Shank Steaks
- 1 – 2 lb. pkg. Buffalo Soup Bones
- Water
- 1 onion, quartered
- 2 carrots, chopped
- 3 stalks celery, chopped
- salt & pepper
- 1 to 2 tablespoons olive oil
Preparation:
- Preheat oven to 400*.
- Arrange ingredients on large baking sheet and drizzle with olive oil and season with salt & pepper.
- Bake in oven for 45 minutes, turning ingredients occasionally.
- Transfer ingredients to stock pot, along with brown bits from the pan and cover with 8 quarts water.
- Bring to a full boil on stovetop. Reduce heat, cover and simmer (with a few bubbles breaking the surface of water) for about 6 to 8 hours.
- Strain liquid away from other ingredients and refrigerate.
- After stock is completely cooled, remove fat that has settled to the surface.
- Store in jars for later use
For more intense flavor after liquid has been strained, return to burner and continue to simmer, until product is reduced to half.
Comments 2
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Do you have a favorite recipe for bison meatloaf? We recently were guests at Zion Lodge in Zion National Park and had a couple of dinners in their Red Rock Grill. We had the best meatloaf we have ever had there and it was a bison meatloaf. It put my old standard to shame.
They have kindly shared their recipe with me, but it is for a huge quantity of meatloaf. I can cut it down, but am not quite sure about the amounts to use of ingredients that are listed as a bottle of ketchup or two pounds of panko.
It occurred to me that you might have a good recipe.