Ingredients: 1 3 pound Wild Idea Bison Chuck Roast, twine removed, rinsed & patted dry 1 tablespoon olive oil 1 teaspoon salt 2 teaspoons black pepper 2 cup organic Apple Cider, warmed 1.) Pre-heat oven to 500*. 2.) Mix 1 tablespoon olive oil with salt and pepper, in dutch oven or heavy pan. Place roast in pan and roll around in seasoning, rubbing into meat. 3.) Place roast in hot oven uncovered and roast for 15 minutes. 4.) Add warmed Apple Cider, cover pot tightly and lower temperature to 350*. 5.) Braise Buffalo Roast for 2 ½ hours turning once during braising time. 6.) Roast is finished cooking when meat is tender. You should be able to pull the meat apart using 2 forks, (continue braising for another ½ hour if this is not achieved). 7.) Remove form heat and let roast rest at room temperature, covered for 1 hour, or until you are able to handle. 8.) Remove roast from pot and place on cutting board. Reserve pan juices. Using two forks or hands pull meat apart into manageable pieces and then pull apart into smaller pieces or shred. 9.) Return meat to 1 cup of pan juices. 10.) Add 1 cup B.B.Q. sauce, or desired amount, and stir to incorporate. Bring to full heat, adding in more pan juices or B.B.Q. sauce as desired. Reduce heat to simmer. Serve as entrée or on buns for sandwiches. Accompany with Firecracker Coleslaw. Jill’s B.B. Q. Sauce Ingredients: 1 Tb. Olive Oil 1 cup onion, finely diced 2 T. Garlic, chopped 1 T. Black Pepper 1 tsp. Cayenne 1 tsp. Chili Powder 1 tsp. Cumin 1 tsp. Coriander 1 tsp. Cinnamon ½ cup Bourbon 2.4 lbs. Ketchup 1 T. Dijon Mustard 1 T. Worcestershire Dash of Liquid Smoke ½ cup organic Apple cider or water 1.) In heavy saucepan, over medium high heat, heat oil. 2.) Add onion and seasonings and sauté for 7 minutes. 3.) Deglaze with: 1/2 cup Bourbon or Brandy 4.) Add remaining ingredients, and stir until well to incorporate. 5.) Add 1/2 cup juice or water to thin as needed. Bring to a boil. Pour sauce in sealed container and refrigerate.
B.B.Q Buffalo Burgers with Firecracker Coleslaw
Serves 6 to 8 2 lbs. Wild Idea Ground Buffalo 2 Tb. olive oil 2 tsp. salt 2 tsp. black pepper Mix above ingredients all together, and form into 6 to 8 burgers. Set gas grill to high heat. 500+ degrees. Place burgers on grill and cook for 2.5 minutes each side, closing grill during cooking. Brush with B.B.Q. sauce and grill for an additional 30 seconds each side. Place burger on grilled French bread and top with Firecracker coleslaw. Jill’s BBQ Sauce In heavy Sauce pan over medium high heat, mix the following: 1 Tbl. Olive Oil ¼ Cup finely chopped Onion 2 tsp. chopped Garlic 1 tsp. Black Pepper ¼ tsp. Cayenne + to taste ½ tsp. each: Chili Powder, Cumin & Coriander dash Cinnamon Deglaze with: 1/4 cup Bourbon (Buffalo Trace) Add: 1.5 lbs. Ketchup 1 Tbl. Dijon Mustard 1 Tbl. Worcestershire Dash of Liquid Smoke Stir until well incorporated. Bring to a boil. Left over B.B.Q. Sauce can be refrigerated and used at a later time. Firecracker Coleslaw Toss together: 1 head Green Cabbage, halved and sliced thin 1 Red Onion, halved and sliced thin 2 grated Carrots 1 cup Pepperoncini de-stemmed and flash processed Dressing: ½ cup Mayonnaise ¼ cup Rice Vinegar 1 small tube Wasabi 1 Tb. Black Pepper 1 tsp. Salt Mix in blender and pour over cabbage, toss to coat and season to taste. Best if made the day before. Fresh with a clean spicy kick, great alone or served on the BBQ sandwich!
B.B.Q Buffalo Short Ribs or Un-Cut Short Plate
Serves 6 to 8 The spicy rub adds a little extra kick to these delicious ribs. Follow these simple cooking instructions below, for fall of the bone fabulous ribs. Ingredients: For Spice Rub: 3 Tb. Chili Powder 2 Tb. Cumin 1 T. Brown Sugar 2 tsp. Onion Powder ¼ tsp.Cayenne ¼ cup Olive Oil Ingredients: For Ribs: 2 pkgs. short ribs or 1 un-cut short plate 2 cups hot apple cider 1 T liquid smoke BBQ Sauce (see below) Preparation: Rinse ribs and pat dry. Massage rub into ribs and let rest at room temperature for 2 hours or overnight in refrigerator, allowing to rest at room temperature before cooking. Preheat oven to 500°. Place ribs in heavy roasting pan fatty side up. Brown ribs for 10 minutes, uncovered in hot oven. Add 2 c hot apple cider and 1 T liquid smoke to pan, cover ribs tightly and braise at high heat for 15 minutes. Reduce heat to 350° and braise for 2 ½ hrs. Ribs should easily pull apart with two forks when done. If not, continue braising until fall off the bone tenderness is achieved. Remove from oven and let rest covered until ready to grill or broil. Wrap grill grates with aluminum foil. Make slits with a knife in foil. Preheat grill to medium high heat (*375). Or preheat oven to broil. Place warm ribs on hot foil and brush with the BBQ sauce. Close grill lid during cooking, allowing ribs to become sticky, about 4 minutes. Or place on baking pan with a little of the liquids, brush with sauce of your choice and broil for 4 minutes. Note: Spices, braising liquids, mops or sauces can vary to your liking, but this technique works very well for grass-fed buffalo ribs. Jill’s B.B. Q. Sauce Ingredients: 1 T. Black Pepper 1 tsp.Cayenne 1 tsp. Chili Powder 1 tsp. Cumin 1 tsp. Coriander 1 tsp. Cinnamon ¼ cup Olive Oil 1 cup finely chopped onion 2 T. chopped Garlic 1/2 cup Bourbon or Brandy 2.4 lbs. Ketchup 1 T.DijonMustard 1 T. Worcestershire Dash of Liquid Smoke Preparation: Mix spices together. In heavy saucepan over medium high heat, heat olive oil. Add onion, garlic and spices. Saute for 5 minutes. Deglaze pan with bourbon. Add remaining ingredients, plus one cup of pan juices. Stir well to incorporate. Bring to a simmer. * Refrigerate leftover B.B.Q. sauce, for later use.