Albondigas is a Mexican dish consisting of meatballs in a tomato based broth. The fresh mint really gives the meatballs in this soup a unique flavor. Although it’s widely recognized as a Mexican dish, albondigas is connected with Spanish and Arabic culture.

Middle Eastern food has always been one of my absolute favorite things to eat. The flavors are amazing and I always feel great afterwards. Kibbeh nayyeh is said to have been around since biblical times. If you’re interested in trying out eating meat raw for the first time, this is a great way to do it (tartare and carpaccio are delicious as well). Some claim that eating good quality raw meat has great health benefits. Kibbeh nayyeh is an experience to be savored, an intersection of ancient and modern that has been around for millenia yet has an upscale appeal in current times.

Also Read: Lebanese Kibbeh With Bison, Pine Nuts And Fragrant Spices

When making raw meat dishes like kibbeh nayyeh, it’s always imperative to use high quality, pasture raised meat that’s been kept frozen for 14 days. This ensures that the meat is free of bacteria. For kibbeh nayyeh, you can use ground bison meat or lean steaks like filet mignon. If you use another cut that has more fat, you’ll want to trim that off first. The fresh herbs really make a difference in the flavor, so be sure to use fresh rather than dried. The Lebanese seven spice blend, also known as baharat, can be found in some international or gourmet grocery stores. It’s also really simple to make at home. Simply mix one tablespoon each of allspice, coriander and cinnamon with one and a half tablespoons each of ground cloves, cumin and nutmeg. The extra is nice to have on hand for other cooking.

Also Read: British Toad-In-The-Hole With Hickory Smoked Bison Sausage

Free Range Bison, Raised The Way Nature Intended

Our bison live free range on 20,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.

Ingredients:

• 1 lb bison meat, kept frozen for 14 days from the time of butchering
• 1 cup finely ground bulgur wheat
• 1 shallot, minced
• ⅓ large green bell pepper,
• 15 fresh mint leaves
• 10 fresh marjoram leaves
• ½ teaspoon Lebanese 7 spice
• ½ teaspoon cayenne pepper
• ¼ teaspoon cinnamon
• ⅔ teaspoon sea salt
• Good quality extra virgin olive oil
• Pita bread, chopped fresh mint leaves and toasted pine nuts for serving

Also Read: South Asian Burmese Curry Stew With Pasture Raised Bison

Instructions:

1. Thaw the frozen bison meat for about an hour and a half in the refrigerator. At this point, it should be about halfway thawed.
2. Add the meat to a food processor along with the ground cinnamon and 5 ice cubes. Pulse the meat until it is ground very fine. Check that the meat is not becoming warm in between each pulse - if necessary, add more ice cubes to ensure that it stays cold. Place the meat in the refrigerator until you’re ready to mix with the other ingredients.
3. Soak the bulgur in ice water for about 10 minutes, stirring a couple times. Drain into a strainer and press with a cheesecloth to press out as much water as possible. Set aside.
4. Add the bell pepper, minced shallot, fresh herbs, sea salt, cayenne and Lebanese 7 spice to the food processor. Combine until finely chopped.
5. Add the chilled meat to a large mixing bowl. Mix in the soaked bulgur wheat along with the mixture from the food processor. Use your hands to combine, taking a few minutes to ensure that everything is thoroughly and evenly incorporated.
6. Transfer the kibbeh nayyeh to a medium sized serving dish and press it down into a mound or patty. Use a small knife to create a diamond shaped grid on top, or any other design you prefer.
7. Garnish the kibbeh nayyeh with a drizzle of olive oil, chopped mint and toasted pine nuts. Enjoy immediately with warm pita bread.

Our Team Would Love To Hear From You

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Also Read: Instant Pot BBQ Brisket With Bison Or American Wagyu Beef

Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised elk, bison, grass fed beef, lamb, wild boar, poultry and wild caught Alaskan seafood.

Kibbeh is a traditional Lebanese food that consists of a dough made from finely ground spiced meat and bulgur wheat. The filling inside is made of onion, meat, fragrant toasted pine nuts and spices. The kibbeh are deep fried to a perfect golden brown and served with tahini or plain yogurt on the side. It’s the national dish of Lebanon and once you try it, you’ll understand why. Kibbeh is irresistibly spiced with incredible savory flavor, a light crunch on the outside and satisfying meaty filling. The toasted pine nuts (one of my favorite smells on earth, by the way) truly take the flavor to a whole new level. If you don’t have pine nuts, I’d suggest simply skipping them rather than replacing with a different nut. Your kibbeh will still be delicious. Kibbeh is most often made with beef or lamb. I decided to use ground bison but any of our ground meats would be great!

Also Read: British Toad-In-The-Hole With Hickory Smoked Bison Sausage

Free Range Bison, Raised The Way Nature Intended

Our bison live free range on 20,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.

Also Read: South Asian Burmese Curry Stew With Pasture Raised Bison

Ingredients:

For the kibbeh dough:

• 2 ½ cups fine or extra fine bulgur wheat
• Water
• 1 large onion, quartered
• 1 ½ pounds ground bison
• 2 teaspoons allspice
• 1 teaspoon coriander powder
• ½ teaspoon cinnamon
• ½ cup chopped fresh mint leaves
• 1 teaspoon black pepper
• Sea salt & freshly ground black pepper
• Bison tallow or other oil for frying

Also Read: Instant Pot BBQ Brisket With Bison Or American Wagyu Beef

For the filling:

• 1 medium onion, finely chopped
• ½ pound ground bison
• ⅓ cup pine nuts, toasted
• 1 tablespoon bison tallow
• 2 teaspoon allspice
• ½ teaspoon cinnamon
• Sea salt & freshly ground black pepper

For serving:

• Tahini and/or plain yogurt (optional)

Also Read: Recipe: Korean Bibimbap Bowls With Bison Sirloin Steak

How To Make Kibbeh With Pasture Raised Bison?

Instructions:

1. Wrap a metal strainer with a cheesecloth and place inside a bowl (you can find cheesecloth at most grocery stores). A thin, clean kitchen towel will also do the trick. Add the bulgur into the prepared strainer and cover with water. Soak for approximately 20 minutes, then use the cheesecloth to squeeze out as much water as possible. Set the bulgur aside.
2. To make the kibbeh dough, add the quartered onion, 1 ½ pounds ground bison, allspice, coriander, cinnamon, fresh mint and a pinch of sea salt and freshly ground black pepper to a food processor. Use the food processor until the meat is ground very fine. Then, empty the contents of the food processor into a large mixing bowl. Add the bulgur wheat to the bowl and use your hands to mix just until combined. Cover and store in the refrigerator to chill (you’ll want the dough to be very cold when working with it later).
3. To make the filling, heat the tablespoon of bison tallow in a large cast iron skillet over medium heat. Add in the chopped onion and cook, stirring frequently for approximately 5 minutes, then add in the ½ pound ground bison. Cook just until the meat is browned. Add in the allspice, cinnamon and toasted pine nuts. Season as desired with sea salt and freshly ground black pepper and stir. Set the filling aside so that it can cool enough to handle with your hands.
4. To stuff the kibbeh, prepare your workstation. Line a baking sheet with parchment paper. Fill a small bowl with water to use for dampening your hands while stuffing the kibbeh. Take the chilled kibbeh dough out of the refrigerator. With damp hands, take about 2 tablespoons of dough and form a flat circle. Make a nest in the center of the dough for the filling. Add about a tablespoon of filling and then seal the dough all the way around, creating a football shaped finished product. As you finish stuffing the kibbeh, set them on the prepared baking sheet. Repeat the process until you’ve stuffed all the kibbeh.
5. Chill the kibbeh for a minimum of one hour.
6. Fry the kibbeh. Heat bison tallow or other oil for frying (I like safflower oil) in a deep skillet. When it reaches 350 degrees Fahrenheit (either use a thermometer or aim for oil that is gently bubbling), fry the kibbeh. Work in batches, cooking each batch on all sides for a total of about five minutes. Remove the fried kibbeh from the skillet using a slotted spoon or tongs. Set them on a paper towel lined plate to absorb excess oil.
7. Serve and enjoy! Add tahini sauce or plain yogurt on the side if desired.

They say that necessity is the mother of invention, and that’s exactly how the Oklahoma onion burger came to be. If you love golden, crispy onions (I know I do), you’ll absolutely love this flavorful burger. During the Depression Era in America, onions were really cheap but meat was expensive. Including a generous pile of onions mashed into the burger patty helped the meat to stretch further, feeding more mouths during tough times. The beautiful thing is that the fried onions on top are incredibly delicious. They add tons of texture and flavor that make this burger a favorite for many.

Also Read: Italian Wedding Soup With Bison And Wild Boar Meatballs

The Best Ground Meats Make The Best Burgers

We always recommend cooking bison burgers to medium or medium rare. They really do taste the best this way, and it’s because bison meat has lower fat content than beef. It’s naturally tender and flavorful when cooked properly, but can dry out when overcooked. Simply remember that this meat cooks more quickly than beef, and your burgers will turn out delicious and juicy. I’m also a big fan of combining two of our ground meats to make burgers. I’m pretty sure I’ve tried every possible combination of our ground bison, elk, wild boar, lamb, and beef to make burgers with. You really can’t go wrong. Bison and elk cook very similarly as they’re both pretty lean, while the boar, lamb and beef have more fat. Bison burgers are my personal favorite because I love the slightly sweet flavor of the meat. If you’ve never tried it before, it tastes very similar to beef without any gaminess at all.

Also Read: Fall Off The Bone Red Wine Braised Bison Short Ribs

Bringing Back The American Bison

Our bison live free range on 10,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.

Ingredients:

(Serves 6-8)

• 2 pounds ground bison
• 2 tablespoons bison tallow
• ¾ teaspoon garlic powder
• Sea salt & freshly ground black pepper
• 1 ¼ large onions, sliced thin
• 8 slices of cheese
• 8 brioche buns
• Lettuce, tomato, mayonnaise, mustard, ketchup, pickles, etc.

Also Read: Oven Baked Spaghetti With Ground Bison & Fresh Mozzarella

Instructions:

1. Make sure the ground bison is thawed completely. Let the meat sit out at room temperature for approximately 15 minutes before cooking.
2. In a large mixing bowl, combine the meat with the garlic powder. Season as desired with sea salt and freshly ground black pepper. Mix using your hands just until incorporated. Form the mixture into 8 patties.
3. Separate the sliced onion into 8 piles.
4. Heat 1 tablespoon of bison tallow in a large cast iron skillet. Working in batches, place sections of the sliced onion into the skillet. Add a burger patty on top of each one. Smash the burger patty into the onions using a metal spatula.
5. Let the burger cook with the onions facing down until they’re brown and crispy. Flip and cook on the other side as desired. Add cheese on top of each patty during the last minute of cooking and cover the skillet so that it melts. Set the cooked burgers aside and repeat the process with the remaining onions and burger patties.
6. Assemble the burgers on lightly toasted brioche buns. Pile high with desired toppings and condiments. Serve immediately and enjoy!

Our Team Is Here To Help

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Also Read: Delicious, Warming Hungarian Goulash With Bison Stew Meat

Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar, pork and seafood.

This baked spaghetti is a meal that everyone in your family will absolutely love, including your kids. People always come back for second helpings of this delicious spaghetti. It’s baked in a casserole dish with layers of noodles and cheese topped with a hearty meat sauce. I like to top mine off with chopped fresh basil. You get all of the tastes in each bite and it’s super cheesy, meaty and flavorful. I absolutely love using ground bison for spaghetti - the slightly sweet flavor matches perfectly with noodles, tomato sauce and Italian herbs.

Also Read: Delicious, Warming Hungarian Goulash With Bison Stew Meat

The Spaghetti Dinner Recipe Everyone Will Love

Be sure to make some crusty, buttery garlic bread to serve on the side. This is the perfect weekend recipe, and any leftovers are very tasty reheated. It’s a great way to mix it up from your typical spaghetti dinner, and the way this bakes up in the oven will have you making it again and again. The perfect easy yet delicious dish for entertaining or having a cozy night in with your family. This spaghetti would also be great made with our heritage pork mild Italian sausage (just reduce the amount of Italian seasoning in the recipe a bit) or ground wild boar. Feel free to subsitute ricotta cheese for the fresh mozzarella if you prefer the flavor and texture.

Also Read: Homemade Spaghetti With Bison & Wild Boar Meatballs

Free Range Bison That Live On Our Beautiful Ranch

Our bison live free range on 10,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.

Ingredients:

• 1 lb spaghetti noodles, uncooked
• 1 large onion, chopped
• 6 cloves of garlic, minced
• 2 tablespoons bison tallow
• 1 ½ lbs ground bison
• 4 teaspoons Italian seasoning, divided
• 2 jars spaghetti sauce
• 16 oz fresh mozzarella or ricotta cheese
• 3 cups grated Parmesan cheese, divided
• 4 tablespoons butter
• Chopped fresh basil for garnish

Also Read: Winter Holiday Bison Tenderloin Roast With Red Wine Sauce

Instructions:

1. Preheat the oven to 350 degrees Fahrenheit and lightly grease a 9x13 casserole dish.
2. Cook the spaghetti noodles according to the package directions. Use salted water. When the noodles are cooked, drain them and put them back into the pot. Pour in one jar of pasta sauce and stir. Set the noodles and sauce aside.
3. Heat the bison tallow in a large cast iron skillet over medium heat. Add the onion to the pan and cook for a couple minutes. Add in the minced garlic and cook until tender and fragrant. Add the ground bison and half of the Italian seasoning to the skillet. Cook just until the bison meat is browned. Drain off any excess fat, stir in the remaining jar of spaghetti sauce and set aside.
4. Assemble the spaghetti in the baking dish. Add in half of the noodle mixture, and sprinkle ⅓ of the remaining Italian seasoning evenly over the top. Add one cup of Parmesan cheese. Layer the fresh mozzarella over the noodles and Parmesan, and sprinkle with another ⅓ of the Italian seasoning. Add the rest of the noodle mixture on top along with another cup of Parmesan and the remaining ⅓ of the Italian seasoning. Add the butter evenly over the top, followed by the meat sauce mixture. Finish with the remaining cup of Parmesan cheese.
5. Bake the spaghetti in the preheated oven for approximately 40 minutes. Let rest for 10 minutes before serving. Garnish with chopped fresh basil. Serve and enjoy!

Also Read: Recipe: Korean BBQ Style Slow Braised Bison Short Ribs

Don’t Hesitate To Reach Out To Our Team

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar, pork and seafood.

Gnocchi is one of my favorite meals ever. There’s something so satisfying about the tender, slightly sticky texture of this unique potato pasta. It’s light, fluffy and excellent for soaking up delicious sauce. Dried, store bought gnocchi is easy to find and quick to prepare. I often have a hard time choosing between tomato sauce or pesto sauce, so I’m fond of just stirring some pesto into my tomato sauce and having the best of both worlds. If you’re not into that or don’t have pesto on hand, just leave it out - our ground bison meat in herbed tomato sauce is so tasty regardless. A bit of heavy cream and parmesan cheese give just the right amount of creamy richness, and bison bone broth adds a layer of nourishing, savory flavor.

Also Read: Massaman Spiced Curry With Bison Top Sirloin Steak

Delicious, Tender Ground Bison Meat

Bison has a slightly sweeter, deeper flavor than beef. Many customers tell us how surprised they are after trying it for the first time - a lot of people expect it to have a gamey flavor. The fact is, it tastes very similar to beef. It’s my go-to ingredient for just about anything. Our pasture raised beef, elk, wild boar or lamb would also be delicious choices. Serve this delicious gnocchi with some crusty garlic bread on the side for soaking up extra sauce, or a fresh side salad. Dessert and a glass of wine could really make this a dinner to remember. In fact, this would be a great recipe for Valentine’s Day.

Also Read: How To Make Perfectly Seasoned Ground Bison Taco Meat

Free Range Bison That Roam Our Beautiful Ranch

Our bison live free range on 10,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.

Ingredients:

• 1 pound ground bison
• Bison tallow for cooking
• 1 small yellow onion, chopped
• 4 cloves of garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1 can diced San Marzano tomatoes
• ⅓ cup bison bone broth
• ¾ cup cream
• 1 pound gnocchi (store bought)
• Parmesan cheese
• Pesto or chopped fresh basil for garnish
• Sea salt & freshly ground black pepper

Also Read: Instant Pot Bison Short Rib Tacos & Pomegranate Chile Sauce

Instructions:

1. Heat a teaspoon of bison tallow in a cast iron skillet over medium heat. Add in the chopped onions and cook just until they begin to soften. Increase the heat to medium-high and add in the ground bison. Cook just until browned, adding more tallow if necessary.
2. Add the minced garlic, rosemary, thyme and dried basil to the skillet. Stir to combine. Then add in the can of diced tomatoes along with all the liquid from the can, bison bone broth and heavy cream. Add in the (uncooked) gnocchi and stir.
3. Cook for a couple minutes uncovered, then put a lid on the skillet and turn the heat down to medium. Simmer for 5 minutes or so, then remove the lid to let the sauce thicken.
4. Cook for approximately 5 more minutes, or until the gnocchi is tender.
5. Remove from the heat and add in Parmesan cheese, pesto and/or chopped fresh basil (I love basil and can’t get enough of it). Serve and enjoy!

Our Team Is Here To Help!

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Also Read: Homemade Scottish Sausage Rolls With Beef Or Bison

Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar, pork and seafood.

Keema matar is a “dry” curry of Pakistani origin, richly spiced with tender green peas. It’s bursting with all the flavor of curry spices, but without the added liquid that’s typically found in most curries we eat in America. You can easily use garam masala powder in lieu of the whole spices, but if you can use the whole cloves, peppercorns and cinnamon stick it really adds a depth of flavor to the dish that cannot be achieved otherwise. Activating the spices in the oil helps to add layers of flavor to the curry. If you have ghee, it would be a delicious alternative to the bison tallow. Otherwise any cooking oil will work just fine. I decided to use our bison primal blend for this dish. It bestows amazing health benefits with all the great taste of our best selling ground bison.

Also Read: Apple Cider Braised Bison Brisket With Stone Ground Mustard

Our Bison Primal Burger Blend

This unique product is a specially formulated blend of ground bison, heart, liver and kidney. The organs are the most nutrient-rich part of the animal, and in ancient cultures this meat was prized and reserved for royalty. However, a lot of people in modern times have an aversion to eating organ meat. This is typically because they’ve never had it prepared correctly, and haven’t tried well-sourced offal. The Primal Blend is designed to take the intimidation factor out of consuming organ meat. It tastes just like our ground bison, but with all of the added benefits of these nutritional treasure troves.

Free Range Bison, Raised The Way Nature Intended

Our bison live free range on 20,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.

Also Read: Wholesome And Delicious Bison & Barley Soup Recipe

Ingredients:

• 1 lb bison primal blend or ground bison
• 3 cloves
• 1 inch piece of cinnamon stick
• 5 whole black peppercorns
• 2 cardamom pods
• 3 tablespoons bison tallow
• 2 onions, finely chopped
• 1 teaspoon finely minced ginger
• 1 teaspoon finely minced garlic
• 2 teaspoons coriander
• ¼ teaspoon turmeric
• 1 teaspoon sea salt
• ½ teaspoon red pepper flakes
• 2 cups diced tomatoes
• 1 cup green peas (frozen is fine)
• ½ cup bison bone broth
• Chopped fresh cilantro for garnish

Also Read: British Bangers And Mash Made With Our Bison Sausage

Instructions:

1. Heat the bison tallow in a large cast iron skillet over medium heat.
2. Add the onions and cook until tender and golden brown.
3. Add the whole cloves, peppercorns and cinnamon stick to the skillet. Cook for about a minute until they begin to pop and “activate”. They will become very fragrant.
4. As soon as the spices are activated, add in the ground bison, minced garlic and minced ginger. Cook until the ground bison is browned (take care not to overcook). Break up the meat into crumbles with a wooden spoon as it cooks.
5. Reduce the heat and add in the ground spices and red pepper flakes. Stir and cook for a minute or two.
6. Reduce the heat again and add the diced tomatoes. Cook for approximately 12 minutes until some of the water from the tomatoes evaporates. Crush them with a wooden spoon as they cook.
7. Next, add the frozen peas to the skillet along with the ½ cup bison bone broth. Cook until heated through/softened.
8. Remove from the heat and serve immediately garnished with chopped fresh cilantro. Delicious with steamed basmati rice and/or naan.

Also Read: Traditional Mexican Huevos Rancheros With Sirloin Steak

Don’t Hesitate To Reach Out To Our Team

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar, pork and seafood.

Sloppy joes are so easy but so delicious. They’re always a crowd pleaser and never, ever fail to satisfy. Better yet, kids absolutely love them. They’re definitely one of those dishes that you can make to taste, adding in this and that until you’ve achieved a flavor that you can’t get enough of. But this recipe is a great place to start, and perfect to fall back on if you don’t feel like winging it. Bison and elk are one of my all time favorite combinations of ground meats to use in all sorts of different recipes. If you feel like using a different combination, or just one variety of ground meat on its own, feel free. Let us know what your favorites are!

Also Read: Warming Indian Spiced Stew With Flavorful Bison Meat

If You Like Beef, You’re Going To Love Bison

If you’ve never eaten bison before, you’re probably curious what it tastes like. The simple answer is that if you like the flavor of beef, you’re going to absolutely love bison. It’s very similar, but with a slightly sweeter taste. It’s naturally leaner and more tender. It has no “gamey” flavor whatsoever. Many customers tell us that once they try bison, they’re amazed at how delicious and versatile it is - any recipe that you’d typically use beef for, bison meat will taste great in.

Free Range Bison, Raised The Way Nature Intended

Our bison live free range on 20,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.

Also Read: Thick & Hearty Southwestern Texas Style Spicy Elk Chili

Ethically Raised, Healthy & Delicious Elk Meat

Our elk live completely free range, roaming on 20,000 to 100,000 acre ranches. We source from two locations, one being the Rocky Mountains of the United States. The other source that fit our strict quality standards was an elk ranch in the pristine mountain valleys of New Zealand. They wander as they please, grazing and foraging as they engage in all of their natural instinctive behaviors. As with all of our meat, these animals are never administered hormones, antibiotics or steroids of any kind. Elk meat is some of the most delicious and healthy you can eat, considered by many to be the most heart healthy meat in existence. Chefs love using our elk for its delicate flavor and outstanding tenderness.

Ingredients:

• 1 pound ground bison
• 1 pound ground elk
• 3 medium onions, finely diced
• 2 large green bell peppers, minced
• 2 cans tomato sauce
• ½ cup barbecue sauce of choice
• ½ cup ketchup
• 2 tablespoons apple cider vinegar
• 4 teaspoons coconut sugar
• 2 tablespoons Dijon mustard
• 8 buns for serving

Also Read: Stay Warm This Winter With Three Mushroom Bison Stew

Instructions:

1. Heat a large cast iron skillet over medium heat. Cook the onion slowly, stirring frequently, until tender and golden brown. Add the ground elk and ground bison into the pan along with the green pepper. Stir until the meat is just browned, breaking it up as it cooks.
2. Stir in the barbecue sauce, ketchup, tomato sauce, apple cider vinegar, Dijon mustard and coconut sugar. Turn the heat up to medium-high. When the mixture reaches a boil, cook, stirring occasionally, until thickened to desired consistency. Season with sea salt and freshly ground black pepper to taste.
3. Serve on toasted buns with your favorite toppings. Enjoy!

Reach Out To Our Helpful Team

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Also Read: Elk Osso Buco: A Wild & Tender Twist On The Italian Classic

Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar, pork and seafood.

Shepherd’s pie is a classic English dish that has all of the meaty, starchy goodness that you can expect from a good British meal. It’s comfort food at its finest and couldn’t be more appropriate for a cold, rainy or snowy winter day. The English really know how to do cold weather food right. This updated version uses a combination of traditional lamb and American bison meat. I really love the flavor of combining these two meats, but any combination of our ground selections would be delicious. Usually shepherd’s pie uses regular russet potatoes, but sweet potatoes give a touch of sweet flavor that blends perfectly with the bison meat. Not to mention, the color turns out beautifully. Fresh rosemary really completes this recipe, so be sure not to leave it out if possible.

Also Read: Traditional English Shepherd’s Pie Recipe With Ground Lamb

Free Range Bison, Raised The Way Nature Intended

Our bison live free range on 20,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase bison meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.

The Best Tasting & Most Ethically Sourced Lamb

Our lamb is raised on the North Island of New Zealand, in the incredibly beautiful foothills of Mount Ruapehu. The lambs are born and live their lives freely roaming the lush green landscape. These animals are raised by the Maori people native to New Zealand, and have been bred for generations for extraordinary taste and quality. They graze on verdant green grass rich with nutrients and are never given any type of antibiotics or growth hormones.

Also Read: Polish Comfort Food: Pierogi Made With Ground Bison

Why We Choose Lamb Raised In New Zealand

Lambs in New Zealand graze on some of the world’s most lush and nutrient rich pastures. The country enjoys a unique, subtropical climate that encourages animals and plants alike to flourish. New Zealand has some of the best conditions in the world for raising lamb, which might explain why their population outnumbers humans. Cultural traditions in New Zealand make it the industry standard to raise meat humanely and naturally. New Zealand lamb is grass fed throughout its life, unlike American lamb which is often grain finished to encourage larger size and higher body fat percentage. New Zealand lambs are smaller in size, because they were allowed to grow and develop the way nature intended.

Ingredients:

• 1 pound ground lamb
• 1 pound ground bison
• 3.5 pounds sweet potatoes, diced
• 1 tablespoon bison tallow
• 2 medium onions, diced
• 2 sprigs fresh rosemary
• 8 oz bag of frozen mixed vegetables
• 15 oz can of tomato sauce
• 2 teaspoons garlic powder
• 4 tablespoons Worcestershire sauce
• 3 teaspoons sea salt, divided
• 2 tablespoons butter
• ½ cup whole milk
• 1 cup grated sharp cheddar cheese

Also Read: Delicious Lebanese Hashweh With Lamb And Toasted Pine Nuts

Instructions:

1. Let the thawed ground meat sit out at room temperature for approximately 15 minutes before cooking.
2. Boil the diced sweet potatoes in salted water until softened.
3. Meanwhile, heat the tablespoon of bison tallow in a large cast iron skillet over medium heat. Add the diced onions and cook until tender, browned and fragrant.
4. Add the ground meat to the pan with the onion. Season with two teaspoons of sea salt and all of the garlic powder. Combine, breaking the meat up into small pieces. Cook for approximately 5 more minutes, stirring occasionally.
5. Add the can of tomato sauce, Worcestershire sauce and the bag of frozen vegetables to the skillet. Turn down the heat and simmer for 12-15 minutes.
6. When the sweet potatoes are finished cooking, thoroughly drain all of the water from the pot. Add the milk and butter. Season to taste with the remaining sea salt. Blend to your desired consistency for mashed potatoes.
7. Assemble the shepherd’s pie in a baking dish. Add the meat mixture in first, followed by the potatoes over top. Sprinkle the shredded cheddar cheese on last. Broil the pie for a few minutes until the cheese is melted and golden. Serve and enjoy immediately.

Also Read: How To Make Homemade Machaca, Flavorful Shredded Meat

Our Team Is Here To Make Your Experience Great

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar, pork and seafood.

This bison quesadilla recipe has all the flavor of the Southwest, and is secretly full of powerhouse superfood nutrition. I love to use a Mexican blend cheese or pepper jack for quesadillas, but you can easily just use whatever you have on hand that gets nice and melty. Black beans and green chile powder make this recipe truly Southwestern, with plenty of cumin and cilantro. The cilantro cream sauce is like the cherry on top and takes this quesadilla from delicious-but-typical to really outstanding. Any of our ground meats would be great in this recipe, but I chose our Primal Blend for its amazing health benefits.

Also Read: Stay Warm This Winter With Three Mushroom Bison Stew

Why Everyone Loves Our Bison Primal Burger Blend

This unique product is a specially formulated blend of ground bison, heart, liver and kidney. The organs are the most nutrient-rich part of the animal, and in ancient cultures this meat was prized and reserved for royalty. However, a lot of people in modern times have an aversion to eating organ meat. This is typically because they’ve never had it prepared correctly, and haven’t tried well-sourced offal. The Primal Blend is designed to take the intimidation factor out of consuming organ meat. It tastes just like our ground bison, but with all of the added benefits of these nutritional treasure troves.

Free Range Bison, Raised The Way Nature Intended

Our bison live free range on 20,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.

Also Read: Recipe: Warming Pumpkin Curry With Bison Sirloin Steak

Ingredients:

• 1 lb ground Bison Primal Burger Blend, cooked
• 1 tablespoon bison tallow
• 2 bell peppers, diced
• ½ onion, diced
• 1 cup black beans, rinsed and drained
• 1 teaspoon cumin
• 1 teaspoon green chile powder (or any other chili powder to taste)
• 1.5 cups shredded cheese
• 8 tortillas
• ¾ cup sour cream
• Half of a lime, juiced
• 1 teaspoon avocado oil
• Sea salt and freshly ground black pepper to taste
• ¾ cup fresh cilantro, minced
• Salsa for serving

Also Read: Green Chile Mac & Cheese With Shredded Bison Short Ribs

Instructions:

1. Heat the bison tallow in a cast iron skillet over medium to medium-high heat. Add in the bell peppers, beans, diced onion, cumin, and green chile powder. Cook for a few minutes until the veggies become tender and fragrant. Season to taste with sea salt and freshly ground black pepper. Remove from the heat.
2. In a small bowl, whisk together the sour cream, lime juice, avocado oil, and minced cilantro. Season with sea salt and freshly ground black pepper to taste. Set aside.
3. Heat a clean pan or skillet over medium heat. Place one of the tortillas in the hot pan, then fill a layer of cheese, the cooked vegetable mixture, and the cooked bison meat followed by more cheese on top. Add another tortilla on top to complete the quesadilla and cook for about 3 minutes on each side until golden brown. Set the cooked quesadilla aside and cover to keep warm. Repeat the process with the remaining ingredients until all the quesadillas are cooked.
4. Slice the quesadillas and serve immediately with the cilantro cream sauce over top. Enjoy!

Also Read: Bison or Grass Fed Beef Filets With Shiitake Mushrooms

Our Friendly Team Is Here To Help

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Every cut of meat and seafood is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised bison, elk, wild boar, lamb, grass fed beef, heritage pork, poultry and seafood.

Elk and bison is one of my favorite combinations of our ground meats. The flavors of the two together are really excellent and make for amazing burgers, tacos, meatloaf, etc. Wrapping the whole thing in our delicious duck bacon is the cherry on top of this ultimate meatloaf experience.

I’ve never even been to Canada, and I’ve still heard all about how amazing poutine is. For those of us in the States, the only real option is to make it - although I have heard that Trader Joe’s now offers poutine in the freezer section.