These shrimp and bacon flatbreads are filling, fresh and satisfying. I love shrimp when I”m looking for a boost of protein that’s really quick and convenient to cook. Chopped wild boar bacon or duck bacon make this recipe even more delicious. Kewpie mayonnaise is a Japanese condiment made only from egg yolks and with some slightly different ingredients from regular mayo giving it a distinctive Asian flavor. It’s extra creamy and makes these flatbreads turn out super yummy. If you can’t find it, just use a good quality regular mayonnaise and add more Bragg’s Liquid Aminos or soy sauce and rice vinegar to taste.

Also Read: Louisiana Jambalaya With Chicken & Mexican Blue Shrimp

Sustainable And Healthy Protein From The Sea

Only about 10% of shrimp eaten in the United States are wild caught, and ours make up an incredibly small percentage that are truly environmentally conscious in every way. This makes shrimp an incredibly sustainable protein source to add into your diet, and there are many health benefits of these tasty crustaceans. Aside from offering a whopping 24 grams of protein per 100 grams of shrimp, they’re also full of antioxidants, vitamins and minerals. They’re a great source of magnesium, zinc, potassium, iron, selenium and manganese. They’re extremely low carb making them a great choice for anyone monitoring their carbohydrate intake. Shrimp are great for weight loss and packed full of nourishment and energy.

[embed]https://youtu.be/tqRTbSf1iwY[/embed]

Fair Trade Certified Wild Caught Blue Mexican Shrimp

Wild caught Mexican blue shrimp are renowned for the excellent, sweet flavor and tender yet crisp texture. They’re large in size and have a beautiful blue hue when uncooked. They are caught using the most sustainable methods in existence for harvesting shrimp. Fishermen use small-scale sailboats and an artisanal technique known as suripera. This method involves using the wind and tides to skillfully drift a highly selective net, resulting in the lowest fuel consumption and bycatch rates in the world.

Also Read: Recipe: Maple Bacon Cupcakes With Duck Or Wild Boar Bacon

Bycatch is the term for marine animals, like dolphins, turtles and others, who are harmed in the process of fishing for seafood. Additionally, these are the only Fair Trade certified shrimp on the planet. It’s never been more important than it is now to choose seafood options that are conscious of environmental impact. Our sources go above and beyond industry standards taking care every step of the way to protect the oceans, the wildlife and their employees.

Ingredients:

(Serves 4)

• 3 limes
• 6 flatbreads
• 2 tablespoons avocado oil + extra for toasting the flatbreads
• ½ cup Kewpie mayonnaise (or sub regular good quality mayonnaise)
• A few drops of Bragg’s Liquid Aminos
• 6 slices wild boar or duck bacon
• 1 pound Wild Blue Mexican Shrimp, peeled
• 2 cloves garlic, minced
• 2 ripe avocados, chopped
• Shredded lettuce for serving

[embed]https://youtu.be/rBjGvTMMKT4[/embed]

Also Read: Recipe: Wild Blue Mexican Shrimp & Polenta Skillet Dinner

Instructions:

1. Cut the limes into wedges and remove the peel. Chop each section into three chunks and place in a small bowl. Add in one tablespoon of avocado oil and combine. Set aside. This step will remove some of the acidity from the limes while preserving their flavor.
2. In another small bowl, combine the mayonnaise with Bragg’s Liquid Aminos to taste. Stir to combine. Set aside
3. Brush the flatbreads with avocado oil. In a large cast iron skillet over medium-high heat, toast them until golden brown. Set aside with a towel over top to keep them warm.
4. Add one tablespoon of avocado oil to the hot skillet. Cook the bacon until crisped as desired. Place on a paper towel lined plate to cool. When cool, chop the bacon.
5. Cook the peeled shrimp in the same pan with the bacon fat. After a minute or so, add the garlic into the pan. Stir to combine and continue cooking just until the shrimp are cooked through. Be careful not to overcook or they can become tough.
6. Assemble the flatbreads. Brush the flavored mayonnaise onto each flatbread and top with shrimp. Add the shredded lettuce, limes and avocado on top. Serve and enjoy immediately.

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.

[embed]https://www.youtube.com/watch?v=-lIVMDox61I[/embed]

Also Read: Best Cobb Salad Ever With Chicken Breast And Duck Bacon

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.

If you’ve ever found yourself wondering if meat has a place in the world of dessert, bacon is the answer. Paired with maple syrup, this combination has all the savory sweet, smokey and rich flavor that you could ever dream of. Personally, I think maple bacon anything is absolutely perfect for fall. This is the type of treat that I would probably never purchase at a bakery unless they had exceptionally sourced bacon. We hear from customers all the time that once they try our wild boar or duck bacon, they find themselves unable to go back to eating conventional pork! The jury’s still out on which variety of bacon is the best - let us know which one is your favorite.

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

Wild Boar Bacon Could Be The (Not So) Secret Ingredient

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.

[embed]https://youtu.be/-lIVMDox61I[/embed]

Duck Bacon: Your New Favorite Indulgence

Duck bacon is actually meat cut from the breast of the duck where there is a large amount of fat. Nonetheless, it’s incredibly similar in texture and flavor to more familiar varieties of bacon. Our ducks are raised in quiet, spacious barns on a small group of farms in rural Indiana. They are often raised by Mennonite or Amish farmers, and are lovingly cared for on family farms. They are White Pekin ducks, bred for their tender, mild flavored meat that is preferred by most people with an Americanized palette. This duck meat easily adapts to a wide range of flavor profiles and cuisines.

Also Read: Traditional Cabbage Rolls With Elk And Wild Boar Bacon

Ingredients:

(Makes 2 dozen cupcakes)

• 2 ½ cups all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon sea salt
• 2 cups coconut sugar
• 2 sticks of butter, softened
• 4 eggs at room temperature
• 1 teaspoon vanilla extract
• 1 cup milk
• ½ teaspoon cinnamon
• 3 tablespoons maple syrup
• ⅓ cup cooked wild boar or duck bacon, finely chopped

Also Read: Wild Boar Bacon Wrapped Tenderloin With Garlic & Herbs

For the frosting:

• 1 stick butter, softened
• ½ cup coconut sugar, packed
• ⅓ cup maple syrup
• 2 ½ cups powdered sugar
• 2 tablespoons coconut cream
• ½ teaspoon vanilla extract
• ½ cup cooked wild boar or duck bacon, chopped

Instructions:

1. Preheat the oven to 350 degrees Fahrenheit. Prepare 2 muffin trays by either greasing them or using cupcake liners.
2. In a mixing bowl, whisk together the flour, sea salt, cinnamon and baking powder. Set aside.
3. In a medium mixing bowl, use a hand mixer (or a whisk if you don’t have one) and beat the butter, coconut sugar, vanilla and maple syrup until stiff peaks form.
4. Add the eggs to the butter and sugar mixture one at a time, mixing each in individually.
5. Slowly and gradually, add the bowl of dry ingredients to the wet ingredients. Then, add in the milk. Continue to mix just until combined. Add the finely chopped wild boar or duck bacon to the bowl and fold in with a spatula.
6. Fill each muffin cup to approximately ¾ of the way full.
7. Bake in the preheated oven for approximately 20 minutes, until the cupcakes are cooked through and lightly golden brown on top. When finished baking, place the cupcakes on a cooling rack.
8. While the cupcakes are baking, prepare the frosting. Heat the butter, coconut sugar and maple syrup in a saucepan over medium heat. Bring to a boil, whisking constantly.
9. Reduce the heat to medium-low. Continue to stir for approximately 3-4 minutes, until the coconut sugar has dissolved completely. Remove the saucepan from the heat and set aside. Leave the mixture to cool completely.
10. When completely cool, transfer the syrup and butter mixture to a mixing bowl.
11. Gradually add in powdered sugar, whisking constantly (or using a hand mixer). Add in the coconut cream.
12. Add the vanilla extract and continue to mix until the frosting becomes smooth and fluffy in texture. Adjust the thickness by adding more powdered sugar or coconut cream/milk as desired. Fold in the chopped wild boar or duck bacon.
13. Frost the cupcakes when they are completely cooled. Top with more bacon as desired.

Also Read: Duck Bacon & Sea Scallop Skewers with Grilled Vegetables

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 and seafood.

With all the election craziness and general stress going on in the world these days, it can be easy to forget about the holidays. A little festivity could be just what the doctor ordered to take your mind off everything, and holidays make cooking that much more fun. For people who don’t cook often, it’s the time of year where they have the motivation to create something yummy in the kitchen. Does the cooking help create the air of festivity, or does the holiday excitement encourage the cooking? It seems like this relationship goes both ways. You don’t have to wait until Thanksgiving or Christmas to start cooking up some holiday cheer - there’s plenty of seasonal recipes for Halloween that will have you feeling warm and cozy. Pair these meals with a spooky movie and a fuzzy blanket for best results.

1. Homemade Calzones With Ground Bison
2. Southwestern Style Wild Boar Chili
3. Chilly Weather Bison Stew With Beer And Bone Broth
4. Instant Pot Taco Soup With Ground Elk
5. Halloween “Mummy” Pigs In A Blanket With Bison Hot Dogs

1. Homemade Calzones With Ground Bison

If you love homemade pizza, making homemade calzones should be next on your list. These delicious pockets of cheesy, meaty goodness will be a huge hit. You can make your own pizza dough if you prefer. Personally, I find that the freshly made versions at many grocery stores or pizza places are usually really good. Don’t forget the marinara sauce for dipping! These would be amazing with any of our ground meats. I chose bison this time, but any variety would be fantastic.

Ingredients:

• 2 fresh pizza dough circles
• 3 tablespoons bison tallow, divided (2 tablespoons need to be melted)
• 2 pounds ground bison
• 2 cans whole tomatoes, drained
• 3 cloves of garlic, minced
• 2 tablespoons fresh basil, chopped
• 1 tablespoon fresh parsley, chopped
• 2 tablespoons fresh oregano, chopped
• 1 teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• 16 oz shredded Italian blend cheese
• 2 eggs, lightly beaten
• 1 teaspoon water
• Marinara sauce for serving

Instructions:

1. Place 2 large baking sheets in the oven before preheating to 450 degrees Fahrenheit. Leave the baking sheets in while the oven heats up.
2. Lightly flour a surface to place the pizza dough on. Cover the dough with plastic wrap. Leave covered for approximately 20 minutes.
3. Heat one tablespoon of bison tallow in a large cast iron skillet over medium-high heat. Add the ground bison to the skillet and cook just until brown. Use a wooden spoon to break up the meat into crumbles as it cooks. Take care not to overcook the bison meat.
4. Stir the tomatoes into the meat, crushing them with the spoon as you do so. Add the minced garlic, basil, parsley, oregano, sea salt and freshly ground pepper to the skillet. Bring the mixture to a boil, then reduce heat and simmer for 8-10 minutes. Take the skillet off the heat and set aside.
5. Slice each pizza dough round into 4 pieces. Roll each section into its own circle, using a lightly floured surface to work on.
6. Spread the meat mixture equally inside each calzone. Add ½ cup shredded cheese on top of each.
7. Make an egg wash by whisking together the egg and water. Brush around the edges of each circle of dough, then fold over in half, pressing the edges together with your fingers or a fork. Brush the tops of the calzones with 2 tablespoons of melted bison tallow.
8. Place the calzones on 2 sheets of parchment paper. Carefully pull the hot pans out of the oven so they’re accessible. Carefully place the sheets of parchment paper with the unbaked calzone on each baking sheet.
9. Bake in the preheated oven for approximately 18-20 minutes, until they’re golden brown. Swap the positions of the pans halfway through baking so they spend equal time on the top rack.
10. Let the calzones rest for five minutes before serving. Enjoy immediately with marinara sauce for dipping.

2. Southwestern Style Wild Boar Chili

There’s something so wildly satisfying about really great chili. If you’ve never tried our ground wild boar meat, now is the time because it really shines in this complexly flavored chili recipe. If this meal doesn’t make you feel like curling up with a cozy blanket, I don’t know what will. The bison bone broth and tallow make this chili rich and meaty, and the unsweetened baking chocolate is a secret ingredient that fills out the base of the flavor profile. The spices hit all the right notes - this recipe is easily my new favorite. I highly suggest making a big batch because everyone will be coming back for seconds!

Ingredients:

• 3 tablespoons bison tallow
• 3 tablespoons chili powder
• 2 tablespoons ground oregano
• 2 tablespoons paprika
• 1 tablespoon chipotle powder
• 2 tablespoons ground coriander
• 1 tablespoon ground cumin
• ½ teaspoon ground cinnamon
• 6 cloves garlic, finely minced
• 2 onions, chopped
• ½ jalapeno, finely chopped
• 3 pounds ground wild boar
• Two 28oz cans organic crushed tomatoes
• 4 cups bison bone broth
• 2 tablespoons masa harina
• 1 teaspoon coconut sugar
• 1 square of unsweetened baking chocolate, chopped
• Sour cream, chopped cilantro, lime wedges and shredded cheese for serving

Instructions:

1. Heat the bison tallow in a large pot or Dutch oven over medium-high heat. Add all of the powdered spices and dried oregano. Stir until the spices are activated and infusing into the tallow - they’ll become very fragrant. This should take approximately 1 minute.
2. Add the garlic and onions to the pot. Stir to combine. Add in the jalapeno and cook for approximately 3 minutes, stirring frequently.
3. Add the ground wild boar meat and cook until lightly browned. Then, add in the crushed tomatoes, bison bone broth, masa harina, coconut sugar and chopped baking chocolate. Stir to combine. Bring to a boil, then reduce heat and simmer for approximately 45 minutes.
4. Serve with dollops of sour cream, chopped cilantro and shredded cheese as desired. Enjoy!

3. Chilly Weather Bison Stew With Beer And Bone Broth

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.

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

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.

4. Instant Pot Taco Soup With Ground Elk

There’s few things easier than making a delicious soup in the Instant Pot. This taco soup is so delicious and the perfect variation on chili, one of my cold weather favorites. It’s like a fiesta in your mouth, and our ground elk meat makes it even better. It’s got such amazing flavor and tenderness, you definitely won’t be disappointed. However, you could easily make this with any of our ground selections. Our ground bison, lamb, beef, wild boar, or any of our Primal or Keto blends would all be great options.

Ingredients:

• 1 ½ tablespoons avocado oil
• 1 ½ pounds ground elk meat
• Sea salt and freshly ground black pepper to taste
• 1 medium to large onion, chopped
• 3 large cloves of garlic, minced
• 3 tablespoons taco seasoning of choice
• 1 package of ranch dressing mix
• 1 can black beans, drained and rinsed
• 1 can pinto beans, drained and rinsed
• 3 cups bison bone broth
• 1 can diced tomatoes
• 1 can tomato sauce
• 1 can hatch green chiles
• 1 cup frozen corn
• 1 cup Mexican blend shredded cheese
• Tortilla strips for garnish, if desired
• Sour cream, chopped cilantro and avocado slices for serving

Instructions:

1. Turn on the “Sauté” function for the Instant Pot and heat up the avocado oil. When it’s hot, add in the ground elk. Season with sea salt and freshly ground black pepper. Cook for 2 minutes, stirring constantly to brown.
2. Add the chopped onion to the Instant Pot. Cook for approximately 1-2 minutes.
3. Add the garlic, ranch dressing packet and taco seasoning to the pot. Cook for another minute or two.
4. Add both types of beans, bison bone broth, tomatoes, tomato sauce, and hatch green chiles to the pot. Stir with a wooden spoon, scraping up any browned bits from the bottom and combining. Turn off the Sauté function.
5. Turn on the pressure cook function and select “High Pressure”. Set the timer for 20 minutes.
6. When the soup has finished cooking, release the steam. When the lid releases, stir in the frozen corn and shredded cheese. Ensure that the frozen corn is warmed all the way through. Taste and season with sea salt and freshly ground black pepper as desired.
7. Serve and enjoy. Add tortilla strips, sour cream, cilantro and avocado slices as desired.

5. Halloween “Mummy” Pigs In A Blanket With Bison Hot Dogs

And last but certainly not least… Halloween pigs in a blanket. With trick-or-treating currently getting canceled for many Americans this year due to COVID-19 restrictions, many families are looking for ways to celebrate Halloween at home with their kids. A Halloween themed dinner can really make things feel festive and these pigs in a blanket are easy and fun to make. You could always make your own biscuit dough if you prefer, but using canned really takes me back to my childhood and makes this recipe incredibly simple to prepare. My personal favorite is the canned croissants or crescent roll dough. The hardest part is probably opening the pressurized can. Does anyone else get nervous doing that? But after all, it’s Halloween, so a little scare will only add to the fun.

Ingredients:

• 8 bison hot dogs
• 1 can of crescent rolls or approximately 8 oz of homemade biscuit dough
• 1 egg
• 2 tablespoons water
• Mustard
• Ketchup
• Hot sauce and any other desired toppings for serving

Instructions:

1. Preheat the oven to 375 degrees Fahrenheit. Prepare a baking sheet - lining with parchment paper is recommended.
2. Unroll the canned crescent dough, or prepared biscuit dough. Cut the dough into the thinnest strips possible for mummy wrapping.
3. Use a paper towel to gently pat the hot dogs dry. This will make a better surface for adhering the “mummy wraps”.
4. Wrap the strips of dough around the hot dogs to look like a mummy’s bandages. Criss cross them and leave one end open for the “face”. Place them on the prepared baking sheet.
5. Make an egg wash by whisking together the egg with the two tablespoons of water.
6. Brush the egg wash onto the dough “bandages”.
7. Bake for approximately 12-15 minutes, or until the dough is golden brown.
8. Use ketchup and mustard to make eyes on the faces of the mummies. Serve immediately with desired condiments and enjoy!

There’s something so wildly satisfying about really great chili. If you’ve never tried our ground wild boar meat, now is the time because it really shines in this complexly flavored chili recipe. If this meal doesn’t make you feel like curling up with a cozy blanket, I don’t know what will. The bison bone broth and tallow make this chili rich and meaty, and the unsweetened baking chocolate is a secret ingredient that fills out the base of the flavor profile. The spices hit all the right notes - this recipe is easily my new favorite. I highly suggest making a big batch because everyone will be coming back for seconds!

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

Wild Boar Is One Of The Most Sustainable Meats Available

Our Southwestern wild boar roam the forests, foraging their natural diet. They love to eat berries, nuts, roots and tubers which give their meat its unique and delectable flavor profile. They’re trapped under the supervision of specialized veterinarians and butchered by a small scale, species specific facility. Just like all of our products, we care about where this meat comes from. Wild boar are actually an invasive species to North America, and their population continues to grow. They ruin crops and disrupt the growth of endangered plants in forests by digging in the soil. When we eat humanely trapped wild boar meat it helps to protect our food supply and forest ecosystems.

Expertly Butchered By Hand, Outstanding In Flavor

People are always asking us about the best ways to eat wild boar. If you’re used to eating pork, the nutty and delicious flavor of wild boar meat will blow your mind. It’s so much more flavorful and satisfying than conventional pork. Customers tell us all the time that they find themselves unable to go back to eating conventional pork after trying out this meat.

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

In addition to the unbeatable flavor, wild boar meat offers a multitude of health benefits that blow pork out of the water. It’s lower in total fat and calories while offering more omega 3 fatty acids, vitamins and minerals. We are big believers in the advantages of eating wild meat and the nutritional profile of wild boar is a perfect example of this. Our wild boar meat is unparalleled in flavor because we work with small-scale, species specific master butchers who know how to properly process this meat.

Ingredients:

• 3 tablespoons bison tallow
• 3 tablespoons chili powder
• 2 tablespoons ground oregano
• 2 tablespoons paprika
• 1 tablespoon chipotle powder
• 2 tablespoons ground coriander
• 1 tablespoon ground cumin
• ½ teaspoon ground cinnamon
• 6 cloves garlic, finely minced
• 2 onions, chopped
• ½ jalapeno, finely chopped
• 3 pounds ground wild boar
• Two 28oz cans organic crushed tomatoes
• 4 cups bison bone broth
• 2 tablespoons masa harina
• 1 teaspoon coconut sugar
• 1 square of unsweetened baking chocolate, chopped
• Sour cream, chopped cilantro, lime wedges and shredded cheese for serving

Also Read: Wild Boar Tenderloin Sandwich With Fig & Onion Sauce

Instructions:

1. Heat the bison tallow in a large pot or Dutch oven over medium-high heat. Add all of the powdered spices and dried oregano. Stir until the spices are activated and infusing into the tallow - they’ll become very fragrant. This should take approximately 1 minute.
2. Add the garlic and onions to the pot. Stir to combine. Add in the jalapeno and cook for approximately 3 minutes, stirring frequently.
3. Add the ground wild boar meat and cook until lightly browned. Then, add in the crushed tomatoes, bison bone broth, masa harina, coconut sugar and chopped baking chocolate. Stir to combine. Bring to a boil, then reduce heat and simmer for approximately 45 minutes.
4. Serve with dollops of sour cream, chopped cilantro and shredded cheese as desired. Enjoy!

Don’t Hesitate To 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: Easy Southern Barbecue Pulled Wild Boar Tenderloin 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.

These elk & wild boar meatballs are served with a sweet and spicy cranberry sauce on top that’s delicious and festive. These make a festive appetizer or potluck item for fall or winter - they’re great for Thanksgiving, too! I love combining our ground meats for meatballs, burgers, meatloaf, you name it. You really can’t go wrong with any of them, but this time I chose our ground elk combined with ground wild boar for a robust flavor that compliments the sweet and spicy cranberry sauce perfectly.

Also Read: Melt In Your Mouth Elk Short Ribs In the Instant Pot

Ethically Raised, 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 is some of the most delicious and healthy meat 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.

[embed]https://www.instagram.com/p/CExK3e8FKJ8/[/embed]

Wild Boar Is One Of The Most Sustainable Meats Available

Our Southwestern wild boar roam the forests, foraging their natural diet. They love to eat berries, nuts, roots and tubers which give their meat its unique and delectable flavor profile. They’re trapped under the supervision of specialized veterinarians and butchered by a small scale, species specific facility. Just like all of our products, we care about where this meat comes from. Wild boar are actually an invasive species to North America, and their population continues to grow. They ruin crops and disrupt the growth of endangered plants in forests by digging in the soil. When we eat humanely trapped wild boar meat it helps to protect our food supply and forest ecosystems.

Also Read: Ultimate Elk & Bison Meatloaf Wrapped In Duck Bacon

Expertly Butchered By Hand, Outstanding In Flavor

People are always asking us about the best ways to eat wild boar. If you’re used to eating pork, the nutty and delicious flavor of wild boar meat will blow your mind. It’s so much more flavorful and satisfying than conventional pork. Customers tell us all the time that they find themselves unable to go back to eating conventional pork after trying out this meat. In addition to the unbeatable flavor, wild boar meat offers a multitude of health benefits that blow pork out of the water. It’s lower in total fat and calories while offering more omega 3 fatty acids, vitamins and minerals. We are big believers in the advantages of eating wild meat and the nutritional profile of wild boar is a perfect example of this.

[embed]https://www.instagram.com/p/CEou5tLFLFN/[/embed]

Ingredients:

• 2 large eggs, lightly beaten
• 1 cup Japanese panko bread crumbs
• ⅓ cup minced fresh parsley
• ⅓ cup ketchup
• 2 tablespoons finely chopped onion
• 2 tablespoons coconut aminos
• 2 cloves of garlic, minced
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• 1 pound ground elk
• 1 pound ground wild boar

Also Read: Flavorful & Fast Wild Boar Meatballs With Teriyaki Sauce

For the cranberry sauce:

• 1 can cranberry sauce with whole berries
• 1 12 oz bottle chili sauce of choice
• ½ tablespoon coconut sugar
• 1 tablespoon mustard
• 1 tablespoon fresh lemon juice
• 2 cloves of garlic, minced

Instructions:

1. Preheat the oven to 400 degrees Fahrenheit.
2. Combine the lightly beaten eggs, bread crumbs, parsley, ketchup. Onion, coconut aminos and minced garlic in a large bowl. Add in the ground elk and ground wild boar meat. Combine just until mixed together, using your hands. Shape into 1 inch meatballs.
3. Arrange the meatballs on a rimmed baking sheet. Bake for approximately 12 minutes, or until cooked all the way through. Take care not to overcook (check them after 10 minutes). Transfer the meatballs to a pot or serving dish.
4. While the meatballs are cooking, combine all of the cranberry sauce ingredients in a large pan over medium heat. Simmer the sauce for approximately 10 minutes, stirring occasionally.
5. Pour the sauce over the meatballs. Serve and enjoy immediately.

Also Read: Pulled Wild Boar Sandwiches With Caramelized Pineapple

[embed]https://www.instagram.com/p/CCdzPD7FxnR/[/embed]

Don’t Hesitate To 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.

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.

I believe that short ribs are one of the most underrated cuts of meat out there. When they’re slow cooked, they absolutely melt in your mouth, falling off the bone and bursting with flavor. Our team loves having them for gatherings of all kinds. The best part is that with an Instant Pot or slow cooker, you can put them in anytime and they pretty much prepare themselves. These slow cooked elk short ribs are a huge crowd pleaser, and with the help of an Instant Pot can be ready in only an hour or two. Or, cook them overnight or during the day with a slow cooker. They’re great prepared a night in advance to give the flavors a chance to meld together.

Also Read: Ultimate Elk & Bison Meatloaf Wrapped In Duck Bacon

Ethically Raised, 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 is some of the most delicious and healthy meat 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.

Our Best Selling Wild Boar Bacon

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: Flavorful & Fast Wild Boar Meatballs With Teriyaki Sauce

Ingredients:

• 3 slices wild boar bacon, chopped
• 1 teaspoon bison tallow
• 5-6 pounds elk short ribs
• Sea salt & freshly ground black pepper
• 4 large shallots, quartered
• ½ teaspoon crushed red pepper flakes
• 6 cloves garlic, minced
• 2 star anise pods
• 4 sprigs fresh thyme
• 3 tablespoons tomato paste
• 1 cup apple cider vinegar
• 2 tablespoons coconut sugar
• 2 tablespoons Worcestershire sauce
• 2 tablespoons balsamic vinegar
• 2 cups bison bone broth

Also Read: Pulled Wild Boar Sandwiches With Caramelized Pineapple

Instructions:

1. Season the ribs on all sides with sea salt and freshly ground black pepper. Set aside.
2. Turn the Instant Pot on to the “Sauté” function. When it’s hot, add the chopped wild boar bacon and cook for approximately 4 minutes. Remove the bacon and set aside.
3. Add the teaspoon of bison tallow to the Instant Pot and melt in with the bacon fat.
4. Work in batches, searing the elk ribs on all sides (about 4 minutes on each side). Transfer the seared ribs to a plate.
5. Add the shallots, red pepper flakes and garlic to the Instant Pot. Cook until softened and fragrant, 2-3 minutes.
6. Add the star anise pod, thyme sprigs and tomato paste to the pot. Stir to combine and cook for approximately 1 minute.
7. Add the apple cider vinegar to the pot. Bring to a simmer and scrape the flavorful browned bits from the bottom of the pot with a wooden spoon to mix in.
8. Turn off the “Sauté” function. Add the Worcestershire sauce, balsamic vinegar, coconut sugar, bone broth, short ribs and the cooked wild boar bacon. Season with sea salt. Close the Instant Pot and turn on the “Pressure Cook” function on High for 45 minutes.
9. Use the natural release on the Instant Pot for 15 minutes, then switch to the quick release. When the quick release completes, open the Instant Pot. Discard the sprigs of thyme and star anise pod.
10. Enjoy the ribs immediately, or let the flavors meld overnight and serve the next day. If desired, drizzle some of the cooking liquid over the top for serving.

Also Read: Maple Apple Cider Glazed Wild Boar Tenderloin Recipe

Don’t Hesitate To Reach Out To Our Team For Support

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 and seafood.

Coq au vin translates to “chicken in wine”, and is a French dish that sounds fancy but is actually quite easy to make. It’s even easier when you prepare it in an Instant Pot. If you have an Instant Pot, then you know how amazing they are for cutting down the time it takes to prepare delicious meals. This delicious, tender chicken braised in a delectable wine sauce is the perfect thing for autumn evenings. You can make the entire thing in your Instant Pot, or if you don’t have one, simply do the searing on the stove in a skillet and the slow cooking in a covered pot simmering over low heat. It will, of course, take longer to cook this way, but is still pretty effortless.

Also Read: Delicious & Easy Broccoli Cheddar Chicken Casserole

Our Chicken Is Outstanding In Flavor And Quality

At Beck & Bulow, we get a lot of satisfaction from converting people away from eating factory farmed meat. It’s good for the planet, our emotional well-being, our health and our future. We believe eating meat is essential for humans to function at optimal health, but this can only be the case if it’s raised and processed the right way. When it comes to chicken, it’s necessary to use the highest discernment in sourcing. We’re proud to provide delicious chicken from a small co-op of family farms, raised in sunny Colorado.

Sourced From A Co-Op Of Family Farms

These birds are humanely raised and cage free, with plentiful space to roam freely in cozy, well-ventilated barns with access to the outdoors. They enjoy unlimited access to water and nutritious vegetarian food supplemented with enzymes, essential oils and vitamins. The chickens frequently relax in their cozy beds made of wood shavings and rice hulls. They are a Cobb Hubbard hybrid breed, carefully selected for the great flavor and consistency of the meat as well as their docile temperament. The barn attendants are trained in chicken behavior and take care to make the environment as naturally supportive as possible.

Also Read: Ultimate Elk & Bison Meatloaf Wrapped In Duck Bacon

Ingredients:

(Serves 6)

• 3 slices duck or wild boar bacon, chopped
• 1 onion, chopped
• 5 cloves garlic, finely minced
• 2 tablespoons tomato paste
• 4 parsnips, chopped
• 1 ½ pounds chicken breasts
• 2 cups cremini mushrooms, sliced
• 1 ½ cups dry red wine
• 1 cup chicken broth, vegetable broth or water
• 2 bay leaves
• 4 thyme sprigs
• Sea salt and freshly ground black pepper
• ½ cup fresh parsley, chopped

Also Read: Spiced Pumpkin Curry With All Natural Chicken For Fall

Instructions:

1. Use the “Sauté” function on the Instant Pot. When it’s hot, add in the chopped bacon and cook for approximately 5 minutes or until it’s crispy. Take the bacon out of the pot and set aside. If there’s more than about a tablespoon of grease left in the pot, pour out a little excess.
2. Add the chopped onion, minced garlic and tomato paste to the Instant Pot. Cook for approximately 5 minutes or until the garlic and onion become fragrant and tender. Turn the Instant Pot off.
3. Add the broth or water, red wine, bay leaves, thyme, carrots, mushrooms, and chicken breast to the pot. Season generously with sea salt and freshly ground black pepper. Put the lid on the Instant Pot and cook on the “High Pressure” setting for 8 minutes.
4. Use either the natural or quick release function when the cooking time has completed. Turn the Instant Pot onto the “Sauté” function and bring to a boil for approximately 5 minutes or until the liquid reduces a bit. Turn off the Instant Pot.
5. Remove the bay leaves and sprigs of thyme from the pot. Add the chopped parsley and cooked bacon, stirring to combine.
6. Serve and enjoy. Delicious served over mashed potatoes or mashed cauliflower.

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: Addictive Spicy Sweet Maple Chipotle Baked Chicken Wings

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.

These tasty teriyaki wild boar meatballs are super quick to make and also freezer friendly. Half this recipe or make the whole batch to feed a crowd or freeze some for later. They’re so delicious, I don’t think you’ll have a problem with having too many of these on hand.

sensation that everyone will be raving about. The wild boar meat is slow cooked with plenty of spices and flavor packed ingredients to produce delicious, melt-in-your-mouth meat that makes for incredible sandwiches. The caramelized pineapple is so easy to make and adds that sweet island flavor that is completely irresistible.

This simple maple and apple cider glazed wild boar tenderloin is the perfect dinner item for chilly evenings as we say goodbye to summer and hello to fall. Once you try this amazing cut of meat, you’ll understand why we think it’s one of the best kept secrets of all the delicious products we offer.

If you’ve been wondering if there’s a way that you could make our king salmon fillets even more incredible, look no further. It’s a tried and true method of enhancing almost any food - putting our best selling wild boar bacon on top.

Kalua style pork is a Hawaiian dish that traditionally is prepared by slow roasting a whole pig in a pit dug into the ground. The roasting pit is dug about 3-5 feet into the ground and wood is placed in the bottom with a fire and rocks on top to become very hot.