So often you don’t find recipes for anything other than smoked brisket with barbecue sauce. Don’t get me wrong, I absolutely love to eat brisket prepared this way. But it’s always nice to mix it up, and I like the way that this brisket tastes more seasonal for the colder months. People often ask us how to prepare briskets without smoking them. You can prepare this flavorful cut of meat the same way you would pretty much any other slow cook item. This recipe simply uses a dutch oven on the stove top. You could also prepare it in the oven, Instant Pot, or crock pot.

Also Read: Super Quick & Easy Lasagna With Bison And Wild Boar

Brisket Will Be Your New Favorite Cut Of Meat

The apple cider vinegar and bone broth give the brisket amazing flavor. With the stone ground mustard sauce drizzled over top, this is really a top notch way to enjoy bison brisket. I absolutely love the flavor of mustard. It’s important to choose a really good quality one, especially for something like this where it will be the main component of a sauce. This recipe could easily be halved, too. A great trick is to let the bison brisket partially thaw, just enough that you are able to cut it without too much trouble. Simply refreeze the other half of it for later use.

Free Range Bison That Roam Our Beautiful Ranch

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 bison brisket, sliced in half
• 2 tablespoons bison tallow
• Sea salt and freshly ground black pepper
• 4 large yellow onions, chopped
• ½ cup apple cider vinegar
• 3 cups bison bone broth
• 1 cup stone ground mustard
• ¼ cup chopped fresh parsley

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

Instructions:

1. Preheat the oven to 325 degrees Fahrenheit. Let the brisket sit at room temperature for 15-20 minutes before cooking. Slice the brisket in half so that each piece can fit into the dutch oven to sear.
2. Heat the bison tallow in the dutch oven over medium heat. When hot, sear the brisket on all sides. Add more tallow to the pot as necessary. Season the seared brisket generously on all sides with sea salt and freshly ground black pepper. Set the meat aside.
3. Cook the chopped onions in the dutch oven until tender. Add the brisket back into the pot, facing the fatty side up. Pour in the apple cider vinegar and bone broth. Bring to a boil, increasing the heat if necessary. Reduce the heat and simmer for approximately 3-4 hours, or until the meat is so tender it’s falling apart.
4. Remove the brisket from the pot and cover to keep warm.
5. To make the sauce, skim any excess fat off the top of the cooking liquid from the dutch oven. Bring to a boil, then reduce the heat and continue to cook until the liquid has thickened considerably. While the liquid is reducing, use a fork to whisk together the stone ground mustard and chopped fresh parsley. Add ¼ cup of the thickened liquid to the mixture and stir to combine.
6. To serve, slice the brisket into thin slices against the grain. Spoon the thickened cooking liquid over the top, and serve with a generous drizzle of the stone ground mustard sauce.

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.

Also Read: Traditional Mexican Huevos Rancheros With Sirloin Steak

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.

I love the flavors of Middle Eastern food, and Za’atar seasoning makes it easy to give any cut of meat a richly spiced, seared crust that tastes amazing. Za’atar spice is the perfect balance of flavors, combining herbs like oregano and thyme with tangy sumac and rich, nutty sesame seeds. If you’ve never tried cooking with it before, don’t be surprised if you find yourself wanting to put it on everything. It’s fairly easy to find in stores, but making your own is simple to do (and often tastier). There’s lots of great recipes available online to choose from for making Za’atar. I’d suggest making a big batch - these flavors are addictive!

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

Bison top sirloin steak is the perfect choice for this quick and easy recipe. Just steam some rice beforehand, and if you want, sauté some vegetables to go on top. The tahini sauce is so delicious, you’ll want to put it on absolutely everything. Chopping the steak into bite-sized pieces makes them cook very quickly, and we always recommend cooking bison less than you would beef. A couple minutes is all it will take to have these mouth watering pieces of sirloin steak cooked to perfection.

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.

Also Read: New Mexico Hatch Green Chile, Bison & Sweet Potato Pie

Free Range Bison, Raised The Way Nature Intended

Our bison live free range on over 5,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. The ranch has a stunning landscape including natural springs, caves and lots of trees on its rolling hills. When we introduced these bison to the land our ranch is on, they were the first buffalo to roam there in over 100 years. 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 bison top sirloin steak
• 1 teaspoon bison tallow
• 2 tablespoons Za’atar seasoning
• ¼ teaspoon sea salt + more to taste
• Pinch smoked paprika
• ⅓ cup tahini
• hot/warm water as needed
• Juice of ½ small lemon
• 1 large garlic clove

Also Read: Bison Tenderloin Bruschetta With Rosemary Balsamic Spread

Instructions:

1. Let the sirloin steak sit out at room temperature for approximately 15 minutes before cooking. Chop the steak into chunks.
2. Melt the teaspoon of bison tallow and let it cool slightly. In a large mixing bowl, combine the pieces of sirloin steak with the tallow. Add in the sea salt and Za’atar seasoning. Combine thoroughly.
3. Heat a cast iron skillet over medium high heat. When the oil is shimmering, add the meat in. Cook for approximately 2-3 minutes, taking care not to overcook. Set the cooked meat aside and cover to keep warm.
4. Combine the tahini, lemon juice, garlic, sea salt, and about ¼ cup of warm water in a blender. Blend until smooth. Add more water if necessary to reach desired consistency.
5. Serve the Za’atar bison sirloin steak over freshly steamed rice, if desired. Spoon the tahini dressing generously over top and enjoy!

The Beck & Bulow Team Is Here To Help

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 Spaghetti With Bison & Wild Boar Meatballs

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 simple stew recipe is perfect for when that Indian food craving hits, but you don’t want to make anything complicated. Garam masala is the perfect blend of spices to create that mouth watering, complex flavor. Coconut milk adds an exotic touch, but if you don’t have a can on hand (and I would definitely recommend using the canned kind instead of the kind in a carton) you can just use half and half or milk. Our bison stew meat is a staple in my kitchen because it’s so versatile and easy to cook with. It becomes falling-apart-tender and adds delicious flavor to any stew or curry.

Also Read: Recipe: Sweet Potato Shepherd’s Pie With Lamb & Bison

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 over 5,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. When we introduced these bison to the land our ranch is on, they were the first buffalo to roam there in over 100 years. 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: Homemade Flautas With Shredded Bison Chuck Roast

Ingredients:

• 2 pounds bison stew meat
• 2 tablespoons bison tallow, divided
• ½ teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• 1 large onion, diced
• 2 tablespoons fresh ginger, minced
• 4 large cloves of garlic, minced
• 1 can tomato sauce
• 1 tablespoon garam masala
• 1 cup frozen peas
• 1 cup coconut milk from the can
• Freshly steamed basmati rice, chopped cilantro and lime wedges for serving

Also Read: Southwestern Bison Quesadilla With Cilantro Cream Sauce

Instructions:

1. Heat the bison tallow in a large dutch oven over medium heat. When the tallow is shimmering, add in half of the bison stew meat cubes. Sear on all sides, then remove and set aside. Repeat with the remaining pound of stew meat. Season the seared meat with sea salt and freshly ground black pepper.
2. Add the remaining tablespoon of bison tallow to the dutch oven. Add the onion to the pot and cook for a couple minutes, then add the minced garlic and ginger. Continue cooking until the onions are tender and fragrant. Add the can of tomato sauce and the garam masala powder and stir to combine. Using a wooden spoon, scrape any burned browned bits from the bottom of the pot and incorporate them.
3. Add the stew meat back into the dutch oven. Bring to a boil, then reduce heat, cover and simmer for 1.5 - 2 hours. The meat should be falling apart tender.
4. Add the peas and coconut milk to the pot. Continue to cook for a couple minutes until the frozen peas are hot.
5. Serve over steamed basmati rice (if desired), garnished with chopped cilantro and lime wedges.

The Beck & Bulow 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: Recipe: Warming Pumpkin Curry With Bison Sirloin Steak

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.

A whole roasted bison tenderloin is one of the most delicious things you could possibly serve for the holidays. This larger cut of meat is what becomes filet mignon when sliced into steaks. We recommend searing the tenderloin before roasting for the best flavor. The red wine sauce is so delicious and really adds to the indulgent, festive feel of a tenderloin roast. Make this for Thanksgiving, Christmas or any other time you want to make something special for your loved ones.

Also Read: Secret Superfood Meatloaf with Lamb & Bison Primal Blend

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.

The key to preparing delicious bison is not to overcook it. It always needs to be cooked less than you would typically cook the same cut of beef. When cooked too much, bison will become tough - we always recommend cooking to medium rare for the ultimate flavor and texture. From premium steaks to fajita meat to burgers, any dish you’re used to cooking with beef will be amazing when prepared with bison.

[embed]https://youtu.be/C_3xAWNwueI[/embed]

Also Read: Bison Osso Buco With Wild Boar Bacon Parmesan Crust

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:

For the tenderloin:

• 1 bison tenderloin
• Sea salt & freshly ground black pepper
• 2 tablespoons bison tallow
• ¼ cup beef broth

For the sauce:

• 1 stick of butter, softened and divided
• ¾ cup minced shallots
• 1 ¼ cups dry red wine
• 3 cups bison bone broth
• 6 sprigs of fresh thyme
• ¼ teaspoon sea salt
• Freshly ground black pepper
• 1 teaspoon coconut sugar
• 2 tablespoons flour

Also Read: Recipe: Spicy Mexican Meatballs With Bison Primal Blend

Instructions:

1. Let the thawed bison tenderloin sit out at room temperature for one hour before cooking. Meanwhile, make the red wine sauce. Melt five tablespoons of butter in a saucepan over medium-low heat. Add the minced shallots to the pan and cook, stirring occasionally until tender and fragrant. Add the red wine, bison bone broth, thyme, salt, pepper and coconut sugar to the pan. Increase the heat and bring to a boil. Reduce the heat to medium and cook for approximately 30 minutes.
2. While the liquid is simmering, add what’s left of the stick of butter (3 tablespoons) to a small bowl. Add the flour and mix thoroughly until smooth.
3. When the liquid mixture has reduced by about half, turn the heat down to low. Take out the sprigs of thyme. Use a whisk to add about a teaspoon at a time of the flour and butter mixture to the pan. Simmer the sauce for a few minutes - it should thicken noticeably.
4. Remove from the heat and set aside.
5. Prepare the oven for the tenderloin. Move a rack to the center and preheat to 400 degrees Fahrenheit. Lightly grease a roasting pan.
6. Season the tenderloin on all sides with sea salt and freshly ground black pepper.
7. Heat the bison tallow in a large cast iron skillet over medium high heat until it’s just about to start smoking. Sear the tenderloin all over, except for one side which will face downward for baking.
8. Move the tenderloin to the prepared roasting pan. Roast in the oven for 10-12 minutes. Check for doneness with a meat thermometer. We recommend roasting rare to medium rare for the best flavor and texture. Remember that bison cooks more quickly than beef.
9. Remove the tenderloin from the oven and place it on a cutting board or serving platter. Tent with foil and rest for approximately 10 minutes.
10. Move the roasting pan to the stove, pouring out any excess fat. Add in the bison bone broth and cook, using a wooden spoon to scrape up any flavorful browned bits from the bottom of the pan. Pour into the saucepan with the red wine sauce and stir to combine. Place the saucepan on the stove and bring to a simmer.
11. Serve the sliced tenderloin with red wine sauce poured over top, with the rest on the table to add as desired.

Also Read: Oven Baked Bison Short Rib Pot Pie For Chilly Evenings

My life really changed when I started eating quality meat. My health and general wellbeing has drastically improved, and the things that I create in my kitchen have increased exponentially in deliciousness. To be honest, I didn’t really start to explore the world of cooking until I started purchasing meat that I felt really excited about having in my freezer, just waiting to be prepared and enjoyed. Before this, I was vegan and I don’t think I even knew what osso buco was. Now it’s one of my favorite cuts - that slow cooked, fall-off-the-bone meat, that luscious bone marrow. There’s lots of different ways to prepare osso buco, a classic Italian dish. This version features a Japanese panko breadcrumb crust with wild boar bacon bits and Parmesan cheese.

Also Read: Homemade Pizza Calzones With Ground Bison And Fresh Herbs

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.

Wild Boar Bacon From The Forests Of The Southwest

If you’ve never tried our wild boar bacon before, get ready to be obsessed. Bacon is already known for being one of the most delicious foods in existence. Our wild boars roam the forests of the Southwest, foraging their natural preferred diet of roots, nuts, berries and tubers. This gives our wild boar meat a nutty, complex flavor profile that has so much depth and dimension compared to conventional pork bacon. It’s also slightly less greasy than conventional bacon and contains more vitamins and minerals.

Also Read: 6 Delicious Wild Boar Bacon Recipes To Make At Home

Ingredients:

• 4-5 pounds Bison Osso Buco
• Sea salt and freshly ground black pepper
• 1 ½ tablespoons bison tallow
• 4 ounces wild boar bacon, chopped into bits
• 10 whole cloves of garlic
• 1 large onion, peeled and cut into quarters
• 2 heads of garlic, halved
• 4 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 4 bay leaves
• 1 cup white wine
• 1 28oz can whole peeled organic tomatoes
• 4 cups bison bone broth
• ¾ tablespoon avocado oil
• 1 ½ cups Japanese panko breadcrumbs
• ¼ cup grated Parmesan

Also Read: 7 Great Ways to Prepare and Eat Wild Boar

Instructions:

1. Preheat the oven to 300 degrees Fahrenheit. Season the bison osso buco generously all over with sea salt and freshly ground black pepper.
2. Heat the bison tallow in a large Dutch oven over medium-high heat. Cook, without overcrowding, until they are seared golden-brown on all sides. Set aside.
3. Reduce the heat to medium and add in about ⅔ of the chopped wild boar bacon. Cook, stirring frequently, just until the fat starts to render - do not cook to crisp at this point.
4. Add the quartered onion, cloves of garlic, bay leaves, rosemary and thyme to the Dutch oven. Stir to combine. Add the wine to the pot and bring to a simmer. Cook until the liquid reduces by about half.
5. Add the can of tomatoes into the pot, crushing them with a wooden spoon or your fingers. Pour in the bison bone broth. Then, add the osso buco back into the pot. Add water as necessary to cover with liquid. Season generously with sea salt and freshly ground black pepper. When the pot comes to a simmer, put on the lid and place in the preheated oven.
6. Cook for approximately 1 ½ - 2 hours. Check occasionally and add more water if necessary to keep the meat completely submerged. The meat should be meltingly tender when finished cooking.
7. Remove the osso buco from the oven and let it cool for approximately 10 minutes in the pot. Then transfer the meat to a separate surface and tent with aluminum foil.
8. Pour the liquid from the pot through a strainer into a saucepan on the stove. Bring to a simmer and cook for approximately 30 minutes until the liquid reduces significantly. Season to taste with sea salt and freshly ground black pepper.
9. While the liquid is cooking, add the rest of the chopped wild boar bacon to a cast iron skillet over medium heat. Cook until crispy. Place the cooked bacon on a paper towel lined plate.
10. Heat the avocado oil in the skillet. When it’s hot, add in the breadcrumbs. Season with salt and pepper. Cook, stirring occasionally until crispy and golden. Add in the grated Parmesan and crispy wild boar bacon bits. Stir to combine. Transfer to a bowl and set aside.
11. Place the osso buco in a serving dish or platter. Add some of the reduced braising liquid over the top, followed by the breadcrumb mixture.

Also Read: Bison Tomahawk Steaks: Our Most Sought After Cut Of Meat

Now that the weather’s changing, I’m obsessed with cooking anything that makes me feel cozy and warm. There’s few things more autumnal than a hearty stew, and this one turns out well seasoned, flavorful and just the right thickness. Add one of your favorite beers for extra deliciousness. Our bison stew meat is something my freezer is always stocked with. Now that it’s getting chilly, we’ve been having trouble keeping it in stock. Everyone wants to make stew on these crisp October evenings! Serve with some local, freshly baked bread (homemade is even better) for a perfect meal.

Also Read: Spicy Mexican Meatballs With Bison Primal Blend

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.

The key to preparing delicious bison is not to overcook it. It always needs to be cooked less than you would typically cook the same cut of beef. When cooked too much, bison will become tough - we always recommend cooking to medium rare for the ultimate flavor and texture. From premium steaks to fajita meat to burgers, any dish you’re used to cooking with beef will be amazing when prepared with bison.

[embed]https://www.instagram.com/p/CGVbrp5lMe-/[/embed]

Also Read: Oven Baked Bison Short Rib Pot Pie For Chilly Evenings

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:

• 3 tablespoons avocado oil
• 1 tablespoon bison tallow
• 2 pounds bison stew meat cubes
• 1 whole onion, diced
• 4 cloves of garlic, minced
• 1 bottle or can of good beer
• 4 cups bison bone broth
• 2 cups water, + more as needed
• 1 tablespoon Worcestershire sauce
• 2 tablespoons tomato paste
• ½ teaspoon paprika
• Sea salt and freshly ground black pepper to taste
• 1 ½ teaspoons coconut sugar
• 4 parsnips, chopped
• 4 potatoes, cut into large chunks
• Minced parsley for garnish

[embed]https://www.instagram.com/p/CGNYSUTFOe_/[/embed]

Also Read: Korean BBQ Style Slow Braised Bison Short Ribs

Instructions:

1. Heat the avocado oil and bison tallow in a large pot over medium-high heat. Sear the stew meat cubes on all sides, setting aside on a separate plate. Cut the seared chunks into desired size.
2. Place the onions into the pot. Cook, stirring frequently, until tender and fragrant. Add the garlic in and cook for approximately one minute.
3. Add the beer and bison bone broth to the pot. Stir to combine, then add in the Worcestershire sauce, tomato paste, paprika, and coconut sugar. Season as desired with sea salt and freshly ground black pepper.
4. Add the seared bison stew meat cubes back into the pot. Give it a stir, cover and simmer for 1.5 to 2 hours. As the stew cooks, it should thicken some. If it becomes thicker than you desire, simply add water as needed.
5. Add the parsnips and potatoes to the pot. Cook for approximately 30 more minutes, adding more water as needed. Season to taste.
6. Serve garnished with parsley if desired. Delicious soaked up with some good crusty bread.

Our Team Is Here To Support 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: Puerto Rican Spiced Ground Bison & Plantain Lasagna Recipe

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 and seafood.

This homemade deep dish Chicago style pizza is everything I had ever dreamed of. A cast iron skillet is the perfect way to make this indulgent pizza pie, giving you a perfectly browned crust and warm, gooey cheese and toppings

If you haven’t tried our bison hotdogs or bratwursts, you’re in for a real treat. We get customers all the time telling us that they’re the best they’ve ever tasted. Or even that they don’t even normally like eating brats or hotdogs, but ours are irresistible to them.

Gyudon rice bowls are very popular in Japan for being quick, easy and comforting. This flavorful, savory meal doesn’t take much time to prepare and is so satisfying. If you’re less familiar with Japanese cooking, mirin is a rice wine similar to sake. You can substitute with sake or equal parts rice vinegar and sugar.