I tested this recipe out on visiting guests, and it was a big success! Preping the roast will take a little effort, but a sharp filet knife will make it very manageable. The end result will be a very tender, medium roast, with a delicious, savory sausage stuffing and red wine gravy! Roast & Gravy Ingredients: 1 – 3 lb. Wild Idea Sirloin Tip or Top Round Roast 1 – tablespoon olive oil ½ – tablespoon black pepper ½ – tablespoon salt 1 – onion, coarse chopped and flash processed ½ recipe Savory Buffalo Sausage Stuffing (Use other half for your organic Turkey or chicken or just heat by itself.) 2 – sticks butter ¼ – cup flour 1 – quart buffalo, organic beef stock 2 – cups wine 1 – tablespoon fresh rosemary, minced ½ – tablespoon thyme ½ – tablespoon sage Instructions: *Preheat oven to 185° 1) Rinse roast and pat dry. Remove any exterior fat. Using a filet knife butterfly roast, in a jelly roll fashion. You will make 3 major cuts lengthwise, starting about 1½ inches in from left, slicing down about 2 inches, flip roast slightly and slice again, repeat. You will encounter a piece of sinew that runs through the roast, slice through and contend with after flat. 2) Flatten out meat with hands. Using the tip of the filet knife remove visible sinew, but avoid cutting through, which will produce holes. Cut away any miss-shaped end pieces and reserve. There will still be a little sinew in roast, which can be cut away during serving time. 3) Cover roast with plastic wrap and using a mallet or rolling pin, pound out to about 1 inch thick. 4) Place stuffing down the center of the roast and wrap meat around until meat touches. Secure with heavy toothpicks. 5) Pour olive oil, salt and pepper in roasting pan and mix together. Roll roast in seasoned oil, until evenly coated. Add miss-shaped meat pieces to the roasting pan. 6) Place chopped onion in food processor and flash process, to create smaller pieces and release some of the onions juices. 7) Pour onions with juices over roast, and press lightly in to meat. 8) Place roast in pre-heated oven and roast for 5 hours. 9) Remove roast from oven, and from roasting pan and wrap in foil. Set aside. Increase oven temperature to 500°. 10) In a saucepan melt one stick of the butter over medium heat. Scrape onion bits and juices from the roasting pan, into the saucepan. Whisk in flour, and stir until well incorporated and lightly brown. 11) Slowly whisk in stock and wine, stirring constantly. 12) Add seasoning and bring to a full boil. Reduce heat and allow to simmer until reduce by a third. 13) Remove roast from foil and return roast to pan. Melt remaining stick of butter and pour over the onions on top of the roast. Return roast to lower shelf in oven, and turn oven to broil. Roast until onions are golden brown. 14) Remove roast from oven. Transfer roast to cutting board, for carving. Pass with Red Wine Gravy. Savory Buffalo Sausage Stuffing Ingredients: 2 – Tablespoons butter 2 – Tablespoons olive oil 1 – 1 lb. Buffalo Breakfast Sausage, Chorizo or Italian 1 – onion, diced 3 – stalks celery, sliced 2 – teaspoons dried sage 2 – teaspoons dried thyme 1 – teaspoon ground fennel 1 – teaspoon salt 1 – Tablespoon pepper 1 – 14oz. bag herbed seasoned stuffing 2½ – cups organic chicken stock Instructions: 1.) In heavy skillet over medium high heat, …
Jerk Tri-Tip with Orange Glaze and Bulgar Wheat Salad
(serves 4) The Tri-Tip cut is a favorite of chefs. The meat is flavorful and the marinating makes this cut butter knife tender. The natural nuttiness of Bulgur Wheat salad makes for a nice accompaniment. *Other steak cuts would work for this dish too, such as Wild Idea Flank Steaks, Flat Irons or Sirloins. Steak, Marinade & Glaze: Ingredients: 1 – 1 lb. Wild Idea Buffalo Tri-Tip Roast 3/4 – cup pineapple juice 2 – tablespoons soy 2 – cloves garlic 2 – tablespoons brown sugar 2 – tablespoon jerk seasoning, see below OR store-bought spice can be used as substitute. ¼ – cup orange marmalade Preparation: 1. Prepare Jerk seasonings, and store in a container until needed. *Spice mix will keep for months. Rinse Tri-Tip and pat dry. Place roast in a plastic bag or glass dish. In a blender, mix pineapple juice, soy sauce, garlic, brown sugar and jerk seasoning together, and flash process. Pour half of the marinade over the steak, and massage into the steak. Cover and rest for 2 to 8 hours. Set aside or refrigerate remaining marinade for glaze until ready to use. Preheat oven to 450°. In a cast iron or heavy ovenproof skillet, over medium high heat, heat the pan. Shake excess marinade off roast and place in hot pan. Rotate roast four times, searing each turn for one minute. Place seared roast in preheated oven and roast for 6 minutes. Remove roast from oven and place on a cutting board, cover with foil and rest for 5 minutes before cutting. While roast is cooking, place remaining marinade in a saucepan and bring to a boil. Reduce heat medium low and allow sauce to thicken slightly. Whisk in orange marmalade and again bring to a boil, stirring occassionally. Reduce heat to low, until ready to serve. Slice steak, serve with bulgur wheat salad and drizzle with orange glaze. Jerk Seasoning Ingredients: 6 ½ tsp. Onion Powder 3 ½ tsp. Salt 2 tsp. Brown Sugar ¾ tsp. Nutmeg ¾ tsp. Crushed Red Pepper ¾ tsp. Ginger ¾ tsp. Cayenne Pepper ½ tsp. Black Pepper ½ tsp. anise ½ tsp. Cinnamon Preparation: Mix all ingredients together and incorporate thoroughly. Store in a container or plastic bag. Bulgur Wheat Salad Ingredients: ½ – cup bulgur wheat ½ – cup water 1 – tablespoon olive oil ½ – of two colored bell peppers, finely diced 2 – green onions, finely slivered 2 – tablespoons cilantro, finely diced Preparation: Place bulgur wheat and water in bowl, cover and let rest for 1 hour. In pan over medium high heat, heat oil and sauté vegetables for 3 minutes. Add softened bulgur wheat to vegetables and toss together to mix and heat. Set aside, until ready to serve. Can be made ahead and flash reheated or served at room temperature.
Buffalo Chuck Roast with Hard Cider Sauce and Harvest Hash
This year we had a good apple crop. The mild temperatures have extended our harvest time and given me the chance to prepare pie fillings, apple sauce, and cider. The delicious aroma drifts through the slightly yet open windows and teases the hungry fencing crew. But, because apples alone cannot sustain the hunger of hard working men (or women), one must add pot roast. The recipe below is inspired from one of my favorite childhood dishes. Enjoy.
Cider Braised Bison Chuck Roast with Hard Cider Sauce & Harvest Hash
Ingredients: 1 3 lb.Wild Idea Chuck Roast, rinsed and patted dry 1 Tb. Olive oil 1 tsp. Salt 1 Tb. Pepper 1/4 cup Apple Cider Syrup 2 bottles Hard Cider 1 Apple, diced 1 tsp. Arrow Root (*optional) Preheat oven to 500* Pour oil and salt & pepper into heavy roasting pot., and stir to incorporate. Roll roast around in pan covering with oil salt & pepper. Place roast in preheated oven uncovered and roast for 10 minutes to brown, turning once during cooking time. Drizzle roast with Apple Cider Syrup and pour 1 bottle of Hard Cider into pot. Cover. Reduce heat to 350* and braise for 2.5 hours, turning once during cooking time. Remove from oven and remove roast from pan. Cover Roast and set aside. Place pot on stovetop and bring to a boil over medium high heat. Add remaining bottle of Hard Cider slowly, tasting as you add to your preference (the sauce not the cider). To thicken, dilute Arrow root with a little water and whisk into sauce. Season to taste. To serve, pull roast apart into serving size pieces and drizzle with hot hard cider sauce. Serve with Vegetable Hash, recipe follows. Delicious! Harvest Vegetable Hash 2 Cobs Corn, husked (or frozen corn) 1 Yam or small Acorn Squash, diced 1 Zucchini, diced 1 medium onion, diced 1/2 Tb. Olive Oil 1 Tb. Butter 1/2 tsp. salt 1 tsp. Black Pepper 1 tsp. fresh Rosemary, finely minced In heavy sauté pan over medium high heat, add olive oil & butter Add vegetables and seasonings to pan. Sautee for 8 minutes, stirring occasionally, or until vegetables are cooked but firm. Wine Pairing: Ghost Pines, 2006 Cabernet Sauvignon, Louis M. Martini Winery, St. Helena, CA. This earthy, autumn wine is complimented by sweet aromas and black pepper. It will provide a full flavored addition to your aromatic meal.
Buffalo Roast Preparations
Wild Idea Hanging Tender The Hanging Tenderloin is also known as the “Mock Tender”, as it is shaped similarly and is very tender and flavorful. It is located next to the liver, so the flavor is even richer and sweeter. The texture is somewhere in between steak and liver, which creates quicker, grilling time. I either grill the hanging tender whole, or cut into steaks. There is a piece of sinew that runs the length of the tenderloin, I usually leave that in, but it could be removed if you wish. By removing the sinew you will end up with pieces of meat, which works great for kabobs. Wild Idea Sirloin Tip and Top Round Roasts: I use two methods for cooking the Top Round & Sirloin Tip Roasts; one is marinating and cooking at higher temperature for a shorter period of time; and the other is low & slow. Both of these roasts work well for grilling or roasting. Method 1 – Marinated Fast Cooking Roast Pierce the roast with a fine-tined fork. Place in marinade of your choice & let rest 1 hr. at room temperature before refrigerating Refrigerate up to 48 hours Remove from marinade, pat dry & rub with seasonings. Let rest at room temperature 2 hours before grilling or roasting. For grilling: Sear all sides of roast over hot coals or medium high gas flame, (about four turns at 5 minutes each). Move roast to medium heat and cover grill. Continue grilling, for 20+ minutes, turning once for medium rare. Internal temperature should read 145*. For roasting: Sear all sides of roast in heavy deep pan on medium high burner, turning as above. Place roast in 375* oven & continue to cook for 30 minutes, or till internal temperature reads 145*. Let rest for 10 minutes before slicing. Cut on the bias into thin slices. Method 2 – Slow Cooking Roast Rub roast with olive oil & season as desired. Let rest at room temperature for 1 hr. In heavy roasting pan on stove top sear roast on all sides over med. high heat. Remove roast add coarsely chopped onions & celery & sauté for 2 minutes. Deglaze pan with ½ cup water or wine Remove from burner & place roast back in pan on top of vegetables Place internal meat thermometer in the center of the roast Place in pre-heated oven @ 175* and roast until internal temperature reads 140* – about 3 hrs. This should produce a medium rare roast. Wild Idea Chuck Roast For best results I braise the Chuck Roast, this produces a tender, flavorful roast. Rub roast with olive oil, salt & pepper. Sear in a hot Dutch oven, in oven at 475* or on medium high heat on stove top (about 3 minutes each side turning 4 times). Remove roast and add coarsely chopped onions, sauté for 5 minutes. Place roast back in pan, add chopped garlic & braising liquid (beer or apple cider works great & makes a wonderful gravy), place in hot oven 475* for 10 min. Reduce oven temperature to 325*, cover and continue braising for 3 hrs. Turn once during braising time. Remove from heat let rest for 20 minutes. Remove roast and slice into thick slabs, or pull apart in pieces. Wild Idea Brisket Once tried, this will become a favorite. The meat is so tender, flavorful and juicy. This makes fabulous BBQ, or shredded for sandwiches & enchiladas. Place heavy deep roasting pan rubbed with olive oil in 475* hot oven till heated Rub Brisket with olive oil, salt & pepper, and place …