Nothing says comfort more than slow cooked food made with LOVE. Slow cooking releases all of the flavor in food and makes it tender, luscious and warm. This High Plains Bison Pot Roast cooks for 8 hours on low so that it seasons the cooking broth and becomes so moist and tender you can pick at it with your fingers……and the heck with a fork! The recipe is so good you can cut this High Plains Bison Pot Roast with a spoon
Instead of making gravy with the cooking broth I made creamy cheesy polenta. With the tender High Plains Bison Pot Roast and the slow cooked veggies this make an excellent meal….and something a little different than the same old potatoes and carrots.
Just follow our easy step-by-step recipe with pictures all along the way and you too can soon be eating this fabulous meal. Enjoy!
High Plains Bison Pot Roast with Tomato’s, Onions, Peppers, Mushrooms and Cheesy Polenta
1/2 teaspoom cracked black pepper
1/2 teaspoon Lawreys seasoned salt
4 Tablespoons Vegetable oil
1 medium Yellow Onion, cut into 1 pieces
6 cloves of garlic
1 package Baby Bello mushrooms
1 ea Red, Green and Yellow Bell Pepper, cut into 1″ pieces
2 boxes low sodium beef broth
1-1/2 cup corn meal
1 cup chunked cheddar cheese
1. Thaw your High Plains Bison Pot Roast in the refrigerator over night in a pan to catch any condensation or dripping
2. Remove your High Plains Bison Pot Roast from its packaging, rinse in cold running water and pat dry with paper towels.
3. Season the High Plains Bison Pot Roast on both sides with cracked black pepper and Lawreys seasoned salt.
4. Heat the vegetable oil in a cast iron skillet over medium-high heat
5. Sear the seasoned High Plains Bison Pot Roast until a flavor crust is developed. About 4 minutes on the first side and then flip and cook for 4 minutes on the second side.
6. Remove Pot Roast from the pan and then add the onions, saute until well browned; about 5 minutes.
7. Then add the mushrooms and the garlic cloves and saute for an additional 4 minutes
8. Add the 2 boxes of low sodium beef broth, bring to a boil and then reduce by 1/2…about 15- 2o minutes
9. Layer a crock pot from the bottom to the top starting with the tomatoes, the peppers, the High Plains Bison Pot Roast and then the reduced beef broth with the sauteed onions, garlic and mushrooms
10. Set the crock-pot on low and cook for 8 hrs.
11. Remove the cooked High Plains Bison Pot Roast and set aside to keep warm
12. Using a ladle remove most of the broth and leave the stewed vegetables in the bottom of the crock pot
13. Bring broth to boil and then whisk in the corn meal being careful as to not let it lump, stir consistently and reduce heat to low and cook 4-5 minutes or until smooth
14. Add then chunked cheddar cheese and blend till smooth
15. Place the creamy cheesy polenta on your plate first, ladle the stewed vegetables and then top with chunks of your tender High Plains Bison Pot Roast.
Thaw your High Plains Bison Pot Roast overnight in the refrigerator in a pan to catch any condensation or dripping
Gather together your ingredients
Remove your High Plains Bison Pot Roast from its packaging, rinse well with cold water, pat dry with paper towels and then season well on both sides with cracked black pepper and Lawrys seasoned salt
heat vegetable oil in a cast iron skillet over Medium-High heat
Sear the seasoned High Plains Bison Pot Roast well to develop a charred flavor crust on the first side and then
Flip and then sear the second side
Chop the vegetables while you are developing your flavor crust on the High Plains Bison Pot Roast
Remove from cast iron skillet and set aside
Add the chopped yellow onions and saute till brown
Add the baby bello mushrooms and the garlic cloves
and saute till browned
Add the 2 boxes of beef broth and bring to a boil
Reduce by 1/2
Place the chopped tomatoes and peppers in the crock pot first
Place the seared High Plains Bison Pot Roast on top
Cover with the sauteed onions, mushrooms and garlic with the reduced beef broth
Set your crock pot on LOW and cook for 8 hours
After 8 hrs of slow cooking, uncover
Remove the tender High Plains Bison Pot Roast and set aside to keep warm
Using a ladle draw off the cooking liquid…..
Leaving behind the stewed vegetable to keep warm
Bring the cooking liquid to a boil
Measure out 1-1-2 cup of Corn Meal
Slowly whisk the corn meal into the now boiling cooking liquid so as not to clump…reduce heat to low and cook 3-4 minutes
Chunk-up your cheddar cheese
Whisk till just melted and remove from heat
Serve the creamy cheesy polenta topped with the braised vegetables and top with torn off pieces of the tender High Plains Bison Pot Roast..….Enjoy!!
I’ve got left over containers of Thanksgiving dinner taking up all the space in my refrigerator….what am I going to do?
If I have to make Turkey, stuffing, mashed potato, gravy and cranberry relish casserole one more time I’m going to scream!! I know how you felt last year….so here is some help for the upcoming Holiday Season.
I’m a great one for leftovers at my house during any Feast. I save just enough for one…OK maybe two hot meat sandwiches and then I make sure I have plenty of containers to send home all the rest with my guests. I really dislike a crowded refrigerator full of food……it just makes me feel like I have to eat more…and more often :-)
Take a look at that lovely High Plains Bison Filet Mignon in the photo up above. Tender…..Juicy….and whats that……stuffing and cranberries????
You betcha. We took one of our FAVORITE High Plains Steaks, the Filet Mignon, and then filled it with left over stuffing and made a red wine sauce from the leftover cranberry relish. OMG…this tasted GREAT!!
Just follow the easy step-by-step recipe that follows, including pictures along the way, and you will get those leftovers used up before you know it….and enjoy some wonderfully Healthy High Plains Bison along the way…..ENJOY!!
High Plains Bison Stuffed Filet Mignons with Peppered Red Wine and Cranberry Sauce
2 High Plains Filet Mignons, thawed; removed from packaging and patted dry
1-1/2 cups leftover stuffing
sea salt, cracked black pepper and granulated garlic to taste
3 tablespoons vegetable oil
1/4 stick butter
1/2 yellow onion, diced
1 teaspoon cracked black pepper
1 cup red wine
3/4 cup left over cranberry relish
1. Thaw 2 High Plains Bison Filet Mignons over night in the refrigerator on a cookie sheet pan to catch any dripping or condensation
2. Remove Filet Mignons from packaging and pat dry
3. Cut pockets into the Filet Mignons and fill with leftover stuffing. Liberally season both sides with the sea salt, cracked black pepper and granulated garlic
4. In a cast iron skillet set on MEDIUM-HIGH sear the stuffed Filet Mignons in the vegetable oil. 3 minutes on the first side and then 4 minutes on the second side. Cover skillet with a lid and remove from heat to keep warm
5. In a separate skillet set on MEDIUM-HIGH add butter, diced yellow onion and cracked black pepper. Cook until browned. About 4-5 minutes
6. Add red wine and reduce by 1/2. About 8-10 minutes
7. Add cranberry relish and stir till warm, remove from heat.
8. On a plate add a generous portion of the peppered red wine and cranberry sauce and top with the seared stuffed High Plains Bison Filet Mignon
Gather together the left over stuffing, cranberry relish and thawed High Plains Bison Filet Mignon’s
Remove the thawed High Plains Bison Filet Mignon’s from the packaging and pat dry.
Cut pockets into the High Plains Bison Filet Mignon’s and fill with left over stuffing. Season liberally, on both sides with sea salt, cracked black pepper and granulated garlic
In a cast iron skillet, set on MEDIUM-HIGH, sear the stuffed High Plains Bison Filet Mignon’s in vegetable oil. 3 minutes on the first side
And 4 minutes on the second side
Cover with a lid, remove from the heat to keep warm
In a separate skillet, set over MEDIUM-HIGH heat saute the diced onions in the butter with the cracked black pepper
4-5 minutes or until browned
Add the red wine and reduce by 1/2, 8-10 minutes
Add the leftover cranberry relish
And stir till warm. Remove from heat
Add a healthy portion of the Peppered Red Wine and Cranberry Sauce to a plate and top with the stuffed High Plains Bison Filet Mignon…ENJOY!!
I really do love the smell of charcoal. It always makes me hungry and eager to grill something to eat…..I truly believe everything tastes better when its char-coaled!
I’ve even been known to charcoal grill vegetables… baked whole wheat bread, cornbread and apple turnovers on a grill. Once I made shrimp scampi on a grill when I was in Weiser, ID during a camping trip way out in the hills :-)
Sometimes however, especially when the wind starts to blow and things begin to cool down a little bit, I turn to pan roasting my steaks….YUM.
Pan Roasting is a great way to develop a crispy outer flavor crust and a moist and juicy interior to all of my favorite Bison Steaks. I always use a cast iron skillet….nothing work better to get hot and hold the heat better than cast iron….especially without burning. I usually sear the steaks first, on top of the stove in the cast iron skillet, and then I either finish them in the oven at 250F …or after the searing I cover the steaks with a lid to hold in the heat and finish cooking on the stove top. It sort of depends on how many steaks I might be cooking and how patient I am
This recipe for the Pan Roasted High Plains Bison NY Strip Steaks is an easy one for you to turn some of our High Plains Bison into a great meal….especially with the creamed spinach recipe I’m going to show you. Just follow the pictures for a look-as-you-cook experience and ENJOY!!
Pan Roasted High Plains Bison NY Strip Steaks with Creamed Spinach
2- High Plains Bison NY Strip Steaks, thawed over night in the refigerator on a cookie sheet pan to catch and dripping or condensation
3 tablespoons vegetable oil
Sea salt, cracked black pepper and granulated garlic
1/4 stick of butter
1 shallot, minced
1/2 cup white wine
1 cup heavy whipping cream
1 large container fresh spinach
1. Thaw your High Plains Bison NY Strip Steaks overnight in the refrigerator on a cookie sheet pan to catch the drippings or condensation.
2. Remove the High Plains Bison NY Strip Steaks from their packaging and pat dry.
3. Season liberally with sea salt, cracked black pepper and granulated garlic on both sides of the High Plains Bison NY Strip Steaks
4. In a cast iron skillet, set on MEDIUM-HIGH heat, sear the seasoned steaks in the vegetable oil, 4 minutes on the first side and 6 minutes on second. Remove from heat and allow to rest for 10 minutes before slicing for a PERFECT Medium-Rare
5. In a sepearte skillet add the butter and the shallots and saute over MEDIUM-HIGH heat till browned, about 6-8 minutes
6. Add the white wine and allow to reduce by 1/2, about 4-5 minutes
7. Add the heavy whipping cream and allow to reduce by 1/2, about 4-5 minutes
8. Add the spinach all at once and stir to warm and heat throughout…..do not cook for more than 2-3 minutes!!
9. Serve the sliced High Plains Bison NY Strip Steaks on top of the creamed spinach and ENJOY!!
Gather together your ingredients
Thaw your High Plains Bison NY Strip Steaks overnight in the refrigerator on a cookie sheet pan to catch and dripping or condensation
Remove your High Plains NY Strip Steaks from the packaging and pat dry with a paper towel
Season your High Plains Bison NY Strip Steaks liberally on both side with sea salt, cracked black pepper and granulated garlic
In a cast iron skillet set on MEDIUM-HIGH heat, sear the steaks in the vegetable oil for 4 minutes on the first side
Flip and continue cooking for an additional 6 minutes on the second side. Remove from the heat and allow to rest for 10 minutes before slicing for the perfect MEDIUM-RARE
In a separate skillet add the butter and diced shallots and saute over MEDIUM-HIGH heat stirring often so as not to burn
Until the shallots are well browned, about 6-8 minutes
Add the white wine and reduce by 1/2, about 4-5 minutes
add the heavy whipping cream and reduce by 1/2 also, about 4-5 minutes
Add the spinach all at once and stir to warm
As the spinach becomes warmed, 2-3 minutes, it will wilt down and be ready to serve. Season to taste with Lawrys seasoned salt and cracked black pepper. DO NOT OVERCOOK
Slice the High Plains Bison NY Strip steak, serve on top of the creamed spinach and ENJOY!!
I was driving home tonight and my stomach was growling. I had been reading cooking magazines all day at work….the Thanksgiving issues are starting to arrive!!
Fall cooking is my time of year. Roasted vegetables, slow cooked squash and potatoes. Gently simmered pots of savory meats with platters of fresh baked goods and bowls of gravy. End of summer salads with dried fruits and nuts with sweet and sour vinaigrette’s or mayonnaise and herb dressings with pungent cheeses and garlicky croutons……I was starving!!
I had pulled out a package High Plains Bison Cajun Sausages this morning from the freezer and had placed them in the refrigerator to thaw. I was planning on grilling them…then came the frenzy of Thanksgiving recipes and pictures.
Stuffing is one of my favorite things to make…its a very versatile comfort food that is only limited by your imagination or the items in your pantry. So I bought sweet bell peppers, celery, onion, spicy Aribbiata pasta sauce, fresh baked crusty Italian bread, eggs and cheese.
What I ended-up making is a French Quarter flavored Cajun treat. Follow my picture by picture recipe that follows and I hope you enjoy making it as much as I did…..YUM!!
1 package High Plains Bison Cajun Andouille Sausages, diced
1 medium yellow onion, diced
1 red sweet bell pepper, diced
1 green bell pepper, diced
4 stalks of celery, diced
1 loaf of Italian bread, sliced and diced or torn
6 large eggs
2 cups water
2- 8 oz. pks shredded Mild Cheddar & Monterey Jack Cheeses
3 tablespoons Zatarains Creole Seasoning
1 jar spicy tomato pasta sauce
Dice the red and green sweet bell peppers, celery and onions
Saute the diced High Plains Bison Cajun Andouille sausages with the diced veggies over HIGH heat till browned…about 8- 10 minutes
Tear or cut 1 whole loaf of Italian bread into 1 inch pieces and place into a large casserole or lasagna dish
add sauteed sausages, veggies, 6 eggs, 1 package shredded cheese, 2 cups of water and Zatarains creole seasoning
top with remaining shredded cheese
cover with foil
place into a 350 F oven and bake for 30 minutes
uncover and cook for an additional 10-15 minutes
serve with the warmed spicy Aribbiata sauce, or your favorite red pasta sauce and ENJOY!!
Just look at that picture….my mouth is watering right now and my stomach just growled. I love this recipe because it is so easy.
Set the oven to 475 F. Thaw, season and place the High Plains Bison Prime Rib Roast in the oven. Roast for 45 minutes. Turn off the oven and allow it to rest for 1 hr. Remove from the oven, slice and ENJOY…….the only hard part?
LEAVE THE OVEN DOOR CLOSED.
That’s it……. simple and enjoyable
If, however you are one of those people, like my sister Judy, who just cannot keep from lifting the lids off my pots on the stove; or who open the oven door to take a look to see how things are going…this recipe is not for you.
Leave the door shut and the High Plains Bison Prime Rib roast will have a crisp and crunchy flavor crust with a moist and tender perfectly medium rare inside.
You’ll notice……..as you read the recipe and look at the pictures that I cut down into the top of the roast about 1/4 of an inch. This helps the seasoning penetrate down into the meat and makes for a lovely flavor crust. I also placed some little potatoes and seasoned onions on the bottom of the roasting pan to cook along with the High Plains Bison Prime Rib and to bask in all of the goodness that accumulates at the bottom of a roasting pan…….YUM.
Sometimes I cut up carrots and and celery to mix with the potatoes and onions just to make things a little different and really delicious.
Really Easy Roasted High Plains Bison Prime Rib
1 High Plains Bison Prime Roast
1/4 cup Extra Virgin Olive Oil
1 Tablespoon cracked Black Pepper
1 Tablespoon Sea Salt
1 teaspoon granulated garlic
10-15 baby potatoes, sliced in half
1 small yellow onion sliced
1. Thaw the High Plains Bison Prime rib in the refrigerator for 24 hrs or until completely thawed. Place on a cookie sheet tray to catch any drips that may occur. Remove from the packaging and pat dry. Pre-heat oven to 475F
2. Use a sharp knife and cut down into the top of the roast 1/4 of an inch making a diamond scored pattern on the roast.
3. Season the roast and rub well with the olive oil, pepper, salt and garlic
4. Season potatoes and onions the same way and place on the bottom of your roasting pan
5. Place the scored and seasoned roast on top of the potatoes and onions and put into the preheated 475F oven
6. Allow to roast for 45 minutes.
7. Shut off the oven and allow to rest for 1 hour…..do not open the door. If you want to look at the roast….turn on the oven light and look through the door.
8. After one hour remove from oven, slice and enjoy!!
**High Plains Bison Hint….if you want your roast a little more RARE than Medium Rare shut the oven off after 30 minutes and allow to rest for 1 hr. If you want your roast a little more MEDIUM then shut the oven off after 50 minutes and allow to rest for an hour.
Thaw the High Plains Bison Prime rib in the refrigerator for 24 hrs or until completely thawed. Place on a cookie sheet tray to catch any drips that may occur.
Remove from the packaging and pat dry. Pre-heat oven to 475F
Use a sharp knife and cut down into the top of the roast 1/4 of an inch
Making a diamond scored pattern on the roast, season the roast and rub well with the olive oil, pepper, salt and garlic
Season the potatoes and onions the same way
Place the scored and seasoned roast on top of the potatoes and onions
Put into the preheated 475F oven
On the bottom shelf
Cook for 45 minutes and then shut off the oven and DO NOT OPEN THE DOOR………..if you want to look at the roast turn on the oven light and look through the door. After 1 hour your High Plains Bison Prime Rib roast will be ready to eat….
Slice and Enjoy!!
It was raining on Sunday when I got home and the parking lots by where I live were filled with tailgaters. I could hear the celebrating and the sounds of the game playing on sound systems and portable T.V.’s When I parked my truck I could hear all of the commotion from the outside patios near my apartment also.
What also got my attention was the smell in air…….grilling!
With the advent of Football season comes the chance to celebrate the game and to enjoy tailgating with your fellow sports fans. I didn’t want to be left out so I decided to whip-up a little tailgating feast on my balcony.
I wanted to cook everything on my grill, so with just a little preparation I was out with smoke drifting in the air…… enjoying the sunshine….the rain storm was short lived and the sun came out and dried up all the rain and left clean washed streets and clear blue skies.
Your going to love the the food that follows. My High Plains Bison Bratwurst Hot Tub is a must if you are tailgating or not. The luscious, delicious flavor of the grilled High Plains Bison bratwursts and sausages only get better when they relax for awhile in a bath of warm butter, beer, brown sugar, Chef Forrest’s Flavor Crust Seasoning, sweet red peppers, onions and hot peppers.
Oh my goodness these sausages were great on fresh made rye buns. And the buns were the PERFECT size…….I like the ratio of bun to sausage to always favor the sausage!
And while the Sausages and Bratwursts were relaxing in the hot tub I grilled-up some High Plains Bison burgers to complete my tailgating feast. Just follow my easy picture by picture recipe and ENJOY!!…………….Chef Forrest
Gather you tailgating party supplies:
High Plains Bison Beer & Cheddar Bratwurst and Hickory Smoked Sausages, 2 yellow onions; peeled and sliced, 2 sweet red bell peppers; sliced, 2 Anaheim peppers; de-seeded and sliced, 2 Hungarian peppers; de-seeded and sliced, garnish for the High Plains Bison Burgers, hoagie and burger buns and chips.
And I sliced up these peppers and onions and sauteed on the grill to start my High Plains Bison Bratwurst and Sausage Hot Tub
Light the charcoal on your grill or turn on the gas burners. Place a deep dish aluminum foil tray in the middle of the grill and add 1 stick of butter
Add the sliced yellow onions and saute until the are cooked down by 1/2
Add the sweet red peppers and saute for additional 5-6 minutes
Add the Anaheim and Hungarian peppers and continue to cook for an additional 4-5 minutes…stirring so as not to burn
Add 1 cup of brown sugar and 1 bottle of your favorite beer….I used a dark one…it’s what I was drinking at the time
Bring your Hot Tub to a boil
Char quickly on the outside and flip after a couple of minutes to sear all the way around
As the Bratwursts and Sausages get all charred and crispy on the outside, place them into your Hot Tub to finish cooking and let them float around in all of that flavorful goodness…..just let them hangout and bask in the goodness of your very own High Plains Bison Sausage and Bratwurst Hot Tub
The charcoal should be just about perfect to grill-up a couple of High Plains Bison Burgers. I hand pattied these and then put a little of Chef Forrest’s Flavor Crust Seasoning and Extra Virgin Olive Oil on the outside
Cook 3 minutes on the first side and then
flip and cook for an additional 3-4 minutes or until and internal temp of 165 has been reached…then
I topped with a generous portion of shredded White Cheddar Cheese….YUM!
Fish the Sausage’s and Bratwursts out of the Hot Tub and place into the fresh bakery buns…these were light rye rolls and were delicious…top with the pepper and onion mixture and a spoonful….or 2 of the beer and brown sugar liquid.
Place your charcoaled High Plains Bison Burgers on a fresh whole wheat bun and add your favorite toppings.
This is the quickest meal I have prepared after work all summer. Looks FANCY…doesn’t it? Well it TASTES fancy….I can guarantee it.
And I had it all done in 45 minutes. YUP! 45 minutes. And it was easy.
It started to rain when I got home so I was going to cook my High Plains Bison Sirloins in a cast iron grilling skillet indoors….but the taste of a char-coaled steak cannot be faked…..there is just something about that flavor that will drive me to cook in the rain…in the snow and when the sun shines.
Follow my easy steps below to see how to make this great meal…and better yet see how to make a quick steak sauce called chim-churri that my friend, and fellow Chef Jason Gronlund from the Hard Rock Cafe taught me a couple of years back.
Gather together your ingredients. 2 High Plains Bison Sirloin steaks, vegetable oil, sea salt, black pepper, granulated garlic, fresh parsley, fresh cilantro, fresh garlic cloves, apple cider vinegar, Tabasco brand Chipotle sauce, 1 purple onion, 2 large fresh tomatoes, 1 bag salad mix, 4 oz goat cheese and a package of whole wheat flat bread.
Remove your thawed High Plains Bison Sirloin steaks from their packaging, rinse and pat dry. Season with 4 Tablespoons of vegetable oil, 1/2 teaspoon of sea salt, 1/2 teaspoon of cracked black pepper and 1/4 teaspoon of granulated garlic. Rub well to cover completely. Light the charcoal and wait till ashy grey. While waiting make Chim-Churri sauce
In a blender add 1 cup vegetable oil, 1/2 cup apple cider vinegar, 1/2 bunch cilantro; rinsed well, 1/2 bunch parsley; rinsed well, 1/2 purple onion; cut into quarters, 10 garlic cloves, 1 teaspoon sea salt, 2 teaspoon Tabasco brand Chipotle Sauce
Place the top on the blender tightly and PULSE to grind-up all the ingredients
Blend till smooth…..refrigerate.
Cook 3-4 minutes on the first side
Flip and cook for an additional 4-5 minutes or until an internal temperature of 110F has been reached for a perfect medium rare. Allow the High Plains Bison Sirloin steaks to rest for at least 10 minutes to allow the juices to re-distribute throughout. Slice thinly.
Place the salad mix down first, layer sliced tomatoes, dress with the Chim-Churri sauce, add the sliced High Plains Bison Sirloin steaks and garnish with pieces of goat cheese.
Serve with sliced whole wheat flat-bread and enjoy!!……………….Chef Forrest
Every chance I get I have been cooking out on my grill. I just love summer grilling and all too soon its going to become fall grilling!! I was talking on the phone today with my friend Duran. We were talking about another friend of ours Mike. I told Duran that the last time I was in Lansing, MI I had went out with Mike, his wife Bridget and son Zach to a favorite restaurant of mine called the Knight Cap.
The Knight Cap is a really small restaurant in downtown Lansing that has really good food. One of the items I always order is the sauteed musrooms to go on my steak. They are buttery, garlicky and luscious all in one. I LOVE THEM…….
So as I was headed home this evening I stopped at the store and bought…..you guessed it MUSHROOMS!! I just finished eating a plate full and they were great. The High Plains Bison Ribeye steaks were tasty too.
Follow my easy recipe below with the step by step instructions and pictures for a simple grilled meal…YUP I cooked the mushrooms on the grill also.
Oh…and the grilled Sweet Potato Slices were EXCELLENT!!
2 High Plains Bison Ribeye Steaks, thawed; removed from packaging and patted dry
4 Tablespoons Extra Virgin Olive Oil
1 Tablespoons Chef Forrest’s Flavor Crust Seasoning
1 Large package of button mushrooms, quartered
2 Tablespoons Butter
2 Shallots, minced
1/2 cup Cabernet Sauvignon Wine
1 large Sweet Potato, sliced 1/4 inch thick
1 package Baby Spinach
1/4 cup Extra Virgin Olive Oil
drizzle of Balsamic Vinegar
Dash of Chef Forrest’s Flavor Crust
Gather together your ingredients
Put a cast iron skillet on your grill while the charcoal is on its way to the perfect grey ash color. Add the butter and shallots and brown…about 2-3 minutes
Shake in the Chef Forrest’s Flavor crust seasoning while sauteing the shallots
Add the quartered mushrooms and brown, stirring so as not to burn. About 3-5 minutes.
While the mushrooms and shallots are cooking, arrange the slices of sweet potato on the grill to cook and char about 3-4 minutes per side.
Move the charred sweet potatoes on the side of the grill to keep warm after you have charred both sides.
Add the Cabernet Sauvignon after the mushrooms and shallots have browned, stir and allow to reduce.
Cook till almost reduced. About 3-5 minutes. Remove from heat and keep warm.
Oil and season the High Plains Bison Ribeye steaks
Place the High Plains Bison Ribeye steaks on the grill and cook for 3 minutes on the first side
Flip and cook for an additional 5 minutes, or to an internal temperature of 110F for a perfect medium-rare. Allow the steaks to rest for 10 minutes before slicing to give the juices a chance to redistribute though-out.
Place the baby spinach on a large platter, dress with the olive oil, balsamic vinegar and Chef Forrests Flavor Crust seasoning. Slice the High Plains Bison Ribeye steaks and arrange on top. Place the charred sweet potato slices around the edges and top with the Cabernet Mushrooms.
We get many requests asking about High Plains Bison and wine, both as wine pairings or in a recipe. If you’re perplexed about which vino to serve with your delicious High Plains Bison, here is a Wine Pairings video with Michael Green of Gourmet magazine that may clear up some mysteries.
But we also wanted to share one of my favorites recipes, Pan Seared NY Strip Steaks with Red Wine Sauce.
It’s a true classic that you’ll come back to again and again for its simplicity and elegance. The marriage of the red wine and the pan-seared High Plains Bison NY Strip steak with its magnificent flavor crust is truly a match made in heaven.
Just remember to sear your High Plains Bison NY Strip steak in a cast iron pan, cook them to medium rare….allow them to rest…….so that the naural juices can redistribute themselves throughout the Bison Steak, then slice……….. and most of all
When it comes to BBQ of any kind most of my friends know that at my house it’s Paul Prudommes BBQ Magic Seasoning and my Sister Jackie’s BBQ Sauce. But I have to tell you that I do enjoy “other types” of BBQ…..Really I do… Really!!
I developed a real hankering for a good ole dry rub this last Sunday. The weather was’nt really too hot yet, sort of over cast and the thought of dry rubbing some High Plains Bison Back Ribs sounded really good. And as an added bonus I whipped up some great BBQ/Mustard dipping sauce.
Now if that is not a departure from predictability…..I don’t know what would be
Follow this easy to read recipe and the following pictures. Make sure to get enough Char on the Dry Rubbed ribs when you par cook them on the grill. Don’t be afraid of a little color. Just match-up what you see here to what your doing…… and I guarantee you’ll be happy.
The roasted peppers, onions and tomatoes with the brown rice are an Awesome side dish….dribble a little of the BBQ/Mustard sauce over that also!!
1 package High Plains Bison Back Ribs, thawed rinsed and patted dry
¾ cup Brown Sugar, packed
½ cup Paprika
2-1/2 Tablespoons Sea Salt
2-1/2 Tablespoons Black Pepper
1 Tablespoon Granulated Garlic
1 Teaspoon Celery Seed
1 Teaspoon Cumin Seed
1 Teaspoon Thyme
½ Teaspoon Cayenne Pepper
4 Anaheim Peppers, split lengthwise, rinsed and seeds removed
3 Vine-Ripened Tomatoes, sliced
1 yellow Onion, sliced
1 cup Bone Suckin Sauce, or your favorite
2 Heaping Tablespoons Whole Grain, or Honey Mustard…Yellow works well also!
2 cups Brown Rice Cooked
1 Package Mixed Greens
- Mix together the Brown Sugar, Paprika, Sea Salt, Black Pepper, Granulated Garlic, Celery Seed, Cumin Seed, Thyme and Cayenne to make your dry rub.
- Sprinkle the dry rub generously over both sides of the back ribs…..I used ½ of the dry rub batch.
- Place the rubbed High Plains Bison Back ribs in the refrigerator top all the rub to become sticky and adhere to the ribs….about 3 hrs. You can do this 1-2 days ahead of time if you wish to.
- Light your charcoal and allow it to turn grey and ashen, or pre-heat your gas grill for 15-20 minutes on HIGH.
- Sprinkle the vegetables in the bottom of a roasting pan and sprinkle with about ¼ cup of the left over dry rub.
- Remove the dry rubbed High Plains Bison Back Ribs from the refrigerator and char well on both sides on the grill. You should see charring and blacking about 3-5 minutes per side. Don’t be afraid of a little color as this will lead to some serious good flavor. Don’t set them on fire!! That would be too much color J
- Place the charred High Plains Bison Back Ribs on top of the seasoned vegetables and cover well with aluminum foil
- Place into a pre-heated 350F oven, middle rack and cook for 3 hrs or until tender
- Mix together the bone suckin sauce and the mustard for a great drizzled or dipping sauce to complement the dry rub.
- Remove ribs from roasting pan, and place the vegetables back in the oven, BROIL on HIGH till the veggies crisp and brown…about 10 minutes
Remove the thawed High Plains Bison Back Ribs from their packaging, rinse and pat dry
Mix together the brown sugar, paprika, salt, black pepper, garlic, celery seed, cumin seed, thyme and cayenne pepper to make your dry rub
Rub both the back and the front of the High Plains Bison Back Ribs generously with the dry rub. I used 1/2 of the total batch. Refrigerate for at least 3 hours, and up to 3 days, to allow the rub to become tacky and stick to the ribs
Gather the Anaheim peppers, vine ripened tomatoes and yellow onion
Slice the peppers lengthwise and rinse to remove the seeds. Slice to onions and the tomatoes
Place the vegetables on the bottom of the roasting pan and sprinkle with 1/4 Cup of the remaining dry rub
place the dry rubbed High Plains Bison Back Ribs on the ashen grey charcoal grill grate, or preheated gas grill
Char well to develop the flavor of the dry rub
Make sure both sides get attention…about 3-5 minutes per side
remove from the grill and place on top of the seasoned vegetables
cover well with aluminum foil and roast in a 350F oven, on the middle rack for 3 hrs
Mix the bone suckin sauce with the mustard…use it for dippin and drizzelin!
Remove from the oven…see how the bison meat has climbed up the bone? This is a visual clue that the Dry Rubbed High Plains Bison Back Ribs are going to be tender and yummy!
Take the ribs out of the roasting pan and place back into the oven……set the Broiler to HIGH
and broil the peppers, onions and tomatoes until they are all crispy, browned and de-lic-ious
Cut the Dry Rubbed High Plains Bison Back Ribs into single bones, place a top a mound of mixed greens and drizzle with the BBQ/Mustard sauce. Don’t forget the veggies…..I topped warm brown rice with them and it was great!