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Raised Naturally in the Alberta Peace Country
With No Growth Hormones or Antibiotics, and fed No Animal By-products
Meat Sales Update:
Seafair Gourmet Meats in Richmond B.C. Have A New Website: www.seafairgourmetmeats.com
Seafair Gourmet Meats and its owner Melinda Newman have been selling our bison meat
since Fall 2008, and they can be found at:
8671 #1 Road - Unit 12
Richmond BC
Phone: 604-274-4740
Their hours are:
Mon-Sat 9:30am - 6pm
Sun 10:30am - 5:30pm
Just some of the Benefits of Bison...
Great Taste
No artificial growth hormones
Fed no animal by-products
1/3 more protein than beef
Lower in cholesterol than beef
Lower in fat than beef
Processed in government inspected plants
Just some of the Added Benefits of Our
Bison...
Raised naturally on our family farm
No antibiotics
Grain finished to ensure consistent, top quality
Nutrient
Composition
(per
100g of cooked lean meat)
|
Species
|
Fat (g)
|
Calories (Kcal)
|
Cholesterol (mg)
|
Iron (mg)
|
|
Bison
|
2.42
|
143
|
82
|
3.42
|
|
Beef
|
8.09
|
201
|
86
|
2.99
|
|
Pork
|
9.66
|
212
|
86
|
1.10
|
|
Chicken
|
2.00
|
158
|
86
|
0.60
|
|
Salmon
|
12.35
|
206
|
63
|
0.34
|
Source: Canadian Nutrient File, 2001b
Cooking Instructions
It is important to remember that bison meat is extra
lean, and will cook more quickly than other red meats.
Bison can be used in place of beef in any recipe, however
lower temperatures should be used.
Also, since it so lean, it should not be cooked beyond
medium doneness 155°F (68°C).
Rare 135°F (57°C) and medium rare 145°F (62°C) provide best results for
steaks and roasts.
This "cooked" temperature can be determined
using a meat thermometer.
Roasts
Oven:
1) Sear roast in oven at 500°F (260°C)
for 30 minutes, or until you can smell the meat cooking
2) Season roast as desired
3) For Sirloin Tip, Round:
Add
¼ cup of water and place in a covered pan
For Rib, Tenderloin, Top
Sirloin Butt:
4) Place
in an uncovered pan
5) Roast at 250°F
to 275°F (120°C to 140°C)
Cook to medium rare, but no more than medium
BBQ:
After pre-heating BBQ, turn off one burner, and
place roast over that side.
Cook to rare or medium rare.
Crock
Pot:
Use for Blade, Cross Rib, Chuck roasts
1) Place roast in frozen
2) Add seasonings to ½ cup of water and pour over
roast
3) Cook at low setting for 8-12 hours or until bison
is fork tender.
Steaks
BBQ:
Use medium heat
Stove:
Place in lightly oiled skillet over a medium heat
Cook 4-5 minutes per
side, depending on thickness and desired doneness
Broiling:
Cook as you would
beef, but with rack one level lower
Recipes
STROGANOFF
1 lb. round steak, cut into 3/4 in. pieces
2 tbsp. oil
1/2 cup chopped onions
1 clove garlic, minced
1 can mushroom slices
1 cup sour cream
1 can tomato soup
1 tbsp. Worcestershire sauce
6-8 drops Tabasco sauce
salt and pepper
Dip meat in flour and brown in the hot
fat. Add the onions, garlic and mushrooms. Combine the
other ingredients and pour over the meat. Bake in oven until
tender, ( 300 degrees for at least one hour). If desired
sprinkle with grated cheese.
MUSHROOM SWISS STEAK
Combine 1/2 cup flour and 1 tsp. salt. Pound into both sides
of 2 pounds round steak. Cut steak into 6-8
pieces. Heat 3 tbsp. oil in large frying pan. Brown meat on
both sides, reduce heat and add:
1 - 10 oz. can consomme
1/2 cup water
1/4 cup ketchup
1 tsp. prepared mustard
1 medium onion
Season to taste
Tightly cover pan and simmer slowly for 1 1/2 hours or until meat is
tender. Add water to keep meat moist if necessary. About 20
minutes before cooking time is up, add 1/2 pound sliced
mushrooms. I put this in the oven in a casserole dish
instead of finishing it on the stove. Cooking times stay the same
and use a 300 degree oven.
OVEN BARBECUED STEAKS
3 lbs. round or sirloin tip
steaks
1/2 cup vinegar
2 tbsp.
oil 1
tbsp. brown sugar
3/4 cup
ketchup
1/2 tsp. salt
3/4 cup
water
1 tbsp. Worcestershire sauce
1 tbsp. prepared
mustard 1/8
tsp. pepper
1/2 cup chopped onion
Brown steaks in hot oil. Remove steaks; add onions. Brown
slightly. Add remaining ingredients; simmer for 5 minutes.
Pour over steaks. Bake at 275-300 degrees F. for 2 hours.
EASY STEAK RECIPE
Brown a round or sirloin tip steak in a frying pan with a bit of
oil. Put steak in a roasting pan. Fry some onions in
the same pan. Add some liquid such as broth or just water.
Simmer for a few minutes. Pour over the steaks, add seasonings
that you like for flavour. Put in oven at 275-300 degrees F. for
about 2 hours.
BISON BURGER SOUP
1 lb. ground bison
1 cup diced onion
1 cup cubed raw potatoes
1 cup sliced carrots
1 cup sliced celery
1 can stew tomatoes
1 can tomato soup
1/4 cup rice
1/2 tsp. salt
dash of pepper
6 cups water
Cook ground bison and onion, browning meat slightly. Add
potatoes, celery and water, bring to boil. Sprinkle rice into
mixture. Add remaining ingredients , cover and simmer one
hour. Can be done in crock pot or slow cooker. For thicker
soup, 3/4 cup of barley may be substituted for rice.
LAZY RANCHER CABBAGE ROLLS
1 lb. ground bison
1 small onion
1 cup water
1 small head cabbage
1/3 cup uncooked rice
1 cup undiluted tomato soup
Chop cabbage and place in a greased baking dish. Brown meat and
onion . stir in rice. Pour mixture on top of cabbage. Mix
soup and water together and then pour on top of casserole. Cover
with lid or foil. Bake at 3a50 degrees F. for one
hour. Add more water if casserole is to dry.
PORCUPINE BISON MEATBALLS
Makes 4-5 servings
1 lb. ground bison
2 tsps. onion, finely chopped
1/2 cup rice, uncooked
1/2 tsp. pepper
1/2 tsp. salt
1 egg
flour(optional)
1 tbsp. butter or marg.
1 can tomato soup
1/2 cup water
Mix the ground bison, chopped onion, rice, pepper, salt, and egg in a
bowl. Be sure ingredients are mixed well. Using your hands
form small porcupine-looking bison meatballs. Roll each little
meatball in the flour(optional) and place in a frying pan. Brown
the meatballs in butter. Mix the soup and water. Cover the
meatballs with the soup mixture. Cover the pan with a lid and
braise for around 20 minutes, adding water if needed.
BUFFALO AND MUSHROOM RAGU
APPETIZER
Yield: 4 servings
In a pan sauté 4 cups mushrooms (a variety of your choosing, cut
into strips) with 1 clove minced garlic, 1 tbsp onion fine diced and
butter (start with a tbsp and add more when needed)
Once mushrooms are tender add a large pinch of a combination of thyme,
rosemary, basil, parsley (1 part thyme, rosemary, basil, 2 parts
parsley)
Sauté 2 cloves garlic minced and ½ of a shallot (or 2
tbsp fine diced onion). Add 4 oz of sirloin steak that has been cut up
into thin strips. Add about 1- 1 1/2 ounces of Port or Madera wine.
Reduce by half. Add 2 oz cream, 1 tsp lemon zest, and 1 ½ tbsp
of herb mixture. Heat through and serve with puff pastry, buns or
anything of your choosing.
PEPPERED BISON ROAST
4 - 5 lb. roast (thawed)
garlic pepper
seasoning salt (no MSG)
Preheat oven to 325 degrees F. Rub seasoning salt onto roast. Pat
with garlic pepper. Put roast into pan, add 3/4 to 1 in. of
water. Cover roaster and cook for approx. 2 1/2 hours. Turn
oven down to warm and let roast rest until ready to be serve (approx. 2
hours). Use drippings for gravy or serve au jus. Meat
should be tender and juicy.
BARBECUED BISON ROAST
use a 4 -6 lb. roast (cut doesn't really matter)
insert 4 -5 half-cloves of garlic in various places inside the roast
liberally sprinkle all surfaces with seasoning salt, freshly ground black pepper and garlic powder.
PREPARE THE BBQ AS FOLLOWS:
-underneath the grill on top of the coals, place a metal cake pan that
is larger than the roast and fill approx. 2/3 full of water. (this will
stop any flaring of the roast and drippings and also prevents the roast
from any drying out)
-start BBQ only on the opposite side from where you are cooking the
roast. Start on high heat and searing the roast, turn heat down
to low-medium.
-during cooking, set the roast on end and turn 1/4 turn every 15
minutes, doing the ends of the roast last. Generally, cooking
time is 1/2 hour per pound.
-it is preferable to use a meat thermometer to determine how well done you like the meat.
GINGER GLAZED BUFFALO ROAST
-2 1/2 lb. round or sirloin tip roast
-4 cloves garlic, minced
-2 tbsp minced ginger root
-2 tbsp. olive oil
-2 tsp. dried mint
-1 tsp. pepper
-1/4 tsp. salt
-1 tbsp. liquid honey
-1 tbsp. cider vinegar
Place roast of rack in small roasting pan. Combine garlic,
ginger, oil, mint, pepper and salt; spread all over roast. Pour
water to a depth of 1/2 inch into pan.
Roast in 400 degree F. oven for 30 minutes. Reduce heat to 250
degrees F. and roast for 35 minutes. Stir honey with vinegar;
brush 1/3 over roast. Roast, basting twice with remaining honey
mixture.
Transfer to cutting board; tent with foil and let stand for 10 minutes before slicing thinly across the grain.
ROUND ROAST FOR THE SLOW COOKER
Place a couple of carrots and celery sticks in the bottom of the slow cooker
Sear thawed roast
Place roast on top of carrots and celery
Put in some onions and garlic
Add water to cover carrots and celery sticks
Cook on low temp for about 6 hours, depending on size of roast.
BLADE ROAST FOR THE SLOW COOKER
Brown the thawed roast in a pan (if you like you can flour the outside before browning)
Put roast in slow cooker
Add a can of tomatoes and water or broth to almost cover the roast
Cook for 10 to 12 hours on low
Add vegetables such as potatoes, carrots, turnips around 3-4 hours before serving
(the veg. can get mushy if they are put in at the beginning of the cooking time.
If they have to be added early - cut them into large pieces.)
Pull the meat apart into pieces – it doesn't slice
SASKATOON CRANBERRY CHUTNEY
1/2 cup Saskatoon Berry Puree
3 oz Saskatoon berries
2 oz sun dried cranberries, fresh or frozen are fine
2 oz red onion "small dice"
1 tsp tomato paste
1 tsp ancho chili paste, add more or less to taste
4 cloves roasted garlic
1/4 cup brown sugar
1 tbsp balsamic vinegar
1. Soak dried cranberries in hot water, rinse and strain, omit of not using dried
2. Chop all ingredients in a food processor - leave fairly chunky
3. Mix all together until smooth and keep in a jar for 2-3 days for
flavour to develop
DOUBLE CHEESE MEAT ROLL
1 1/2 lbs. ground bison
1 egg
3/4 cup cracker crumbs
1/2 cup finely chopped onion
1/3 cup ketchup
1 tsp. salt
1/2 tsp. oregano
1/8 tsp. pepper
2 cups shredded mozzarella & cheddar cheese mixed
Combine ingredients except cheese. Mix well and shape into a flat rectangle about 10" by 12".
It is easier to roll if you place the mixture on a sheet of wax paper. Sprinkle cheese evenly over meat mixture.
Roll up like a jelly roll and place in loaf pan. Bake at 350 degrees F. for about 1 hour. Drain any excess fat.
MEAT TOPPING: 3 tbsp. brown sugar, 1/4 cup ketchup, 1/4 tsp. nutmeg, 1 tsp. dry mustard.
Spread meat topping over roll and bake an additional 15-30 min.
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