Bison

Bison are a native herd animal to North America--a 'Keystone Species'. Where they used to number in the millions (Plains) and hundreds of thousands (Wood), they now number just less than half a million, and less than ten thousand, respectively. We are dedicated to increasing this number and helping to restore even just a little balance to nature. Without animals and natural polyculture, humanity will not survive.

Learn about our bison here

A few of our favourite recipes

Bison Rancher's Pie

2lbs ground bison

1 large onion, diced finely

4 carrots, diced finely

Tallow, or olive or avocado oil

1 can tomato paste

1/4 bottle (1/2 cup) French’s Gluten Free Worcestershire sauce

1/2 cup water

2 stems fresh rosemary, very finely chopped

2-3 large cloves garlic, minced

1 tsp each: oregano, garlic powder, chili powder

1-2 spoonfuls gluten free balsamic vinegar

Baby/sweetlet peas

Cauliflower or potatoes

Cheese of choice

Cream of choice

Butter

Salt & pepper to taste

Instructions

Sauté ground meat, onion & carrot.

Add tomato paste, woostah, water, rosemary, garlic, seasonings, balsamic & peas.

Simmer until thick.

While it is simmering, make your mash with cauliflower or potatoes, a little cream and a little cheese.

Preheat oven to 400°F.

To assemble:

Evenly place meat mixture into 9”x13” glass, porcelain or enamel baking dish.

Top with your mash, ensuring you smooth it all the way to the edges, and add a little extra cheese if you wish.

Bake 20 minutes.

Serve and enjoy!

Bison Pot Roast

3-4lb Bison roast (Sirloin, Cross Rib or Round)

Tallow

2 onions, sliced

2 parsnips, cut in 1” pieces

1 carrot, cut in 1” pieces

Garlic, freshly minced (measure that with your heart)

1/2 cup water

1/4 cup French’s Gluten Free Worcestershire sauce

1 tsp of your favourite steak spice

1 tsp sea salt

A dusting of your favourite all-purpose seasoning

1.5 cups suet chunks

Instructions

Arrange the sliced onion in the bottom of your slow cooker.

Place roast on top.

Place chopped veggies and garlic around the sides.

Pour in the water and Worcestershire (pronounced wüh-ster-sheer)

Sprinkle your seasonings over the roast and veggies.

Place the lid on and set to low for 6-8 hours.

At approximately the halfway point, add your suet chunks around the roast and re-place the lid.

When your roast has reached your perfect level of doneness, remove it to slice and blend the veggies,

broth and suet into a delicious gravy. Season to taste. Enjoy!