Meanwhile back at the SayersBrook Bison Ranch……Duck Magret

May 27, 2017 at 5:32 AM | Posted in SayersBrook Ranch | Leave a comment
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This week from the SayersBrook Bison Ranch website (http://www.sayersbrook.com/) its Duck Magret 3-4 pieces (2.6 lbs). If you’ve never tried Duck you are in for a treat! Delicious and easily prepared. SayersBrook has a couple of Duck cuts to choose from, Duck (5.7 lbs) 1 piece per package or Duck Magret 3-4 pieces (2.6 lbs). But besides Duck you can choose from cuts of Bison, Wild Boar, Elk, Ostrich, Hams, Rabbit, and more! So check out the SayersBrook site (http://www.sayersbrook.com/) today and see all the selections. They also have a great selection of recipes so be sure to check those out. Now more on the Duck Magret. Enjoy and Eat Healthy!

 

 

Duck Magret 3-4 pieces (2.6 lbs)

Though duck may take a back seat to chicken and turkey in most homes, duck is an impressive main course that can be surprisingly easy to prepare. From roasted whole duck to duck breast, duck is flavorsome and fairly rich so it requires a side dish of something tart or fruity, Don’t hesitate to dip it in a great sauce or start with an easy-to-mix rub recipe for raw duck.
http://www.sayersbrook.com/duck-magret-3-4-pieces-2-6-lbs/

 

 

 

 


Toll-Free : 888-472-9377
Phone : 573 438-4449
info@sayersbrook.com
2056 hwy 195
Hermann, MO 65041
http://www.sayersbrook.com/

Meanwhile back at the SayersBrook Bison Ranch…….BISON ITALIAN SAUSAGE WITH TORTELLINI

May 20, 2017 at 5:14 AM | Posted in SayersBrook Ranch | Leave a comment
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From the SayersBrook Bison Ranch its Italian Style Bison Sausage along with a recipe for BISON ITALIAN SAUSAGE WITH TORTELLINI. If you love Italian Sausages you’re going to love these Italian Style Bison Sausages from SayersBrook Bison Ranch. Besides all the great cuts of Bison that you can purchase at the SayersBrook website (http://www.sayersbrook.com/) you can also choose from Elk, Wild Boar, Ostrich, Hams, Chicken and more! Below is more on the Italian Style Bison Sausage and the recipe for the BISON ITALIAN SAUSAGE WITH TORTELLINI. Enjoy and Eat Healthy!

 

 

Our Italian Style Bison Sausage are back by popular demand!

Our plump mild Italian style sausages are juicy and delicious, with our special blend of naturally flavorful bison, Italian herbs and spices. They are a blend of bison meat and beef to give them that extra juiciness. Only all natural ingredients are used. No MSG, or other artificial flavors. They are totally gluten-free. They do not come fully cooked.

Bison sausage Ingredients

Our special blend of naturally flavorful bison, Italian herbs and spices. Delicious and juicy.
All Natural
NOT Fully Cooked
Gluten Free

Contains: Bison, beef, water, salt, spices, (including fennel, pepper, anise and paprika), garlic powder, natural spice extractives (including paprika).
BISON ITALIAN SAUSAGE WITH TORTELLINI

The slight hints of sage, red pepper and anise in this Italian sausage lends an authentic harmony of flavor with is mirrored in perfectly cook tortellini.

Prep Time:15 Minutes

Cook Time:20 Minutes

Ingredients

3 Italian Style bison sausages
1 (10oz.) package fresh cheese tortellini
1 (16oz.) marinara sauce
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 sprig fresh basil, chopped
4 cups of water
Cooking Directions

* Bring 4 cups of water to a boil. Add tortellini all at once, and reduce heat to medium high. Cook until done, about 4-5 minutes. Drain well, but do not rinse.

* Combine the jar of marinara sauce and the drained tortellini to a sauce pan, and return to the stove. Cook on low, stirring often, to prevent burning.

* In a large non-stick skillet, sear the bison sausages over medium high heat and cook to brown, about 4-5 minutes, turning often.

* Add the peppers to the skillet of sausages, stirring to brown, about 2-3 minutes.

* Combine the cooked tortellini with marinara sauce to the sausages, and mix well.

* Serve topped with fresh basil and enjoy.
http://www.sayersbrook.com/blog/italian-style-bison-sausage/

 
Toll-Free : 888-472-9377
Phone : 573 438-4449

info@sayersbrook.com
http://www.sayersbrook.com

2056 hwy 195
Hermann, MO 65041
http://www.sayersbrook.com/

Meanwhile back at the SayersBrook Bison Ranch………The Benefits of Wild Boar Meat Surpass Beef, Pork and Even Chicken!

May 13, 2017 at 6:05 AM | Posted in SayersBrook Ranch | Leave a comment
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This week from the SayersBrook Bison Ranch website (http://www.sayersbrook.com/) it’s all about the Wild Boar! At the SayersBrook site you’ll find a great selection of Wild Boar. I’ve tried the Ground Wild Boar and Wild Boar Bacon and loved them both! At the SayersBrook site (http://www.sayersbrook.com/) you can find large selections Bison, Elk, Ostrich, Chicken, Ham, and the Wild Boar and more! Check the site out today! Now on to the Wild Boar. Enjoy and Eat Healthy!

 

 

The Benefits of Wild Boar Meat Surpass Beef, Pork and Even Chicken!

For centuries, wild boar meat has been a delicacy enjoyed by the aristocracy of Europe. It is increasingly sought after by chefs and consumers looking for a unique flavor.

Sayersbrook Wild Boar contains

No added hormones
No antibiotics
No additives
No Steroids
from natural foraging animals

Wild boar meat has a strong, nutty, rich flavor that is unique and often not comparable to other meats.The meat is not gamey tasting, it’s meat is darker in color with a distinct, with a flavorful taste. It is not prone to illness or disease.

What’s the Difference Between Wild Boar and Pig?

It comes down to diet and exercise. Farm raised pigs are fed a homogeneous diet compared to that of wild boars which will give a more complex, deeper flavor. Wild boars are far more physically active than their farm raised counterparts which will alter their muscle/fat composition. Wild Boar are not kept in enclosures as are pigs. They are free to roam and forage for their food.

Although you may expect it to resemble pork, wild boar is a dark red meat. Unlike its domestic cousin, wild boar is also very lean and low in cholesterol. Wild boar is an excellent alternative to beef and pork for those who want food that is good for them without sacrificing taste and quality.

Wild Boar high in protein. They are a good source of monounsaturated fats and zinc.

Rich in Iron
Low in Sodium
Rich in Niacine
Rich in Selenium.
Rich in Thiamine
Rich in Vitamine B6
Rich in Zinc

Wild Boar Stew
Ingredients

2 pounds wild boar stewing meat, cut into 1-inch pieces
1 cup chopped onion
3 cloves garlic, minced
2 tablespoons all-purpose flour
1 tablespoon paprika
1 teaspoon salt
1/2teaspoon black pepper
1/4teaspoon dried thyme
1 (28-ounce) can whole tomatoes, undrained, coarsely chopped
3 carrots, peeled and cut into 1-1/2-inch chunks
1 green or red pepper chopped
2 celery stalks (cut off leaves)
3 small potatoes diced
1 bay leaf
1 (8-ounce) container sour cream
parsley to taste
handful of small noodles or rice uncooked
Directions

1 – In a small bowl, combine flour, paprika, salt, pepper, and thyme; mix well. Add to meat mixture, tossing to coat well.
2 – Combine wild boar mixture, onion, and garlic; mix well.
3 – In a 5-quart pot add some oil (corn or canola) and heat,
4 – Add the meat mixture and quickly sauté .
5 – Add tomatoes with liquid, carrots, potatoes, celery, green pepper, parsley and bay leaf.
6 – Add water just until meat and vegetables are covered. If you feel you have added too much water, just simmer uncovered for a little longer so that excess water evaporates.
7 – Cover and cook on MEDIUM HIGH setting until boiling. Lower temperature to a simmer for 2-1/2 hours, or until the meat is fork-tender. Remove and discard bay leaf. Stir in sour cream. During the last 10 minutes add some noodles or rice uncooked to the pot. If it’s too thick add a little water.

 
Wild Boar Cooking Tips

FOR MOST TENDER CUTS USE DRY HEAT

FOR MEDIUM TENDER CUTS USE A COMBINATION OF DRY AND MOIST HEAT

FOR LESS TENDER CUTS USE MOIST HEAT

USE LOW COOKING TEMPERATURES

COOK SLOWLY

DO NOT COOK PAST MEDIUM DONE STAGE

COOK LESS TENDER CUTS UNTIL FORK GOES IN EASILY

Do not cook or thaw in a microwave because this will toughen the meat. Slowly thaw meat the day before and marinate overnight for best results. Pineapple juice or wine is an effective meat tenderizer.

You can substitute wild boar meat for recipes calling for game meat.

Sayersbrook bison and game meats are all natural, with not additives of any kind. NO added hormones, NO Antibiotics, NO Steroids.

It’s so easy to order. We deliver right to your door. Shipping is free for orders over $249.

Sayersbrook Satisfaction Guarantee
http://www.sayersbrook.com/blog/wild-boar-meat-benefits-recipes-and-cooking-tips/

 

 

Toll-Free : 888-472-9377
Phone : 573 438-4449

info@sayersbrook.com
http://www.sayersbrook.com/

2056 hwy 195
Hermann, MO 65041

Bacon and Cheese Bison Burger w/ Baked Fries

May 6, 2017 at 4:50 PM | Posted in Alexia Potato Products, SayersBrook Ranch | 2 Comments
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Today’s Menu: Bacon and Cheese Bison Burger w/ Baked Fries

 

 

For Breakfast I tried a new Breakfast Sausage, al fresco Country Style Chicken Sausage Breakfast Patties. It’s a precooked Chicken Sausage Patty, it’s already seasoned also. I heated it up in a small skillet for a total of 6 minutes a side. Heated up quick and seasoned perfect. I served it on a Healthy Life Whole Grain English Muffin that I toasted. The Sausages are only 80 calories and 1 carb, I’ll have to keep these in stock! Also had my morning cup of Bigelow Decaf Green Tea. Well the rains have finally let up. We’ve had close to 2 inches of rain here the past 2 days. A cool morning out, 39 degrees this morning. After Breakfast i went up to the local Kroger and bought Mom a Mother’s Day Card and Roses for Mother’s Day. Back home did some laundry and cleaned the oven and cleaned the fridge out. After Lunch went over to see Dad for a while. He seems to be doing better so we’ll wait and see. For Dinner tonight a Bacon and Cheese Bison Burger w/ Baked Fries.

 


It just felt like a Bison Burger type of day! And a Bacon and Cheese Bison Burger sounded even better! I normally use Wild Idea Buffalo Patties for my Burgers but I’m trying a new one this time from SayersBrook Bison Ranch, 3 oz Bison Patties. I’ve tried a lot of the other SayersBrook items and all were great so I thought I would give their Bison Patties a try. So I’m using the SayersBrook Bison Patties, for the Bacon I’m using SayersBrook Wild Boar Uncured Bacon, Kraft Deli Sharp Cheddar, and Healthy Life Whole Grain Hamburger Bun.

 

 

I first prepared the Wild Boar Uncured Bacon. The slices were not as long as most Bacon Slices, perfect size to use on Burgers. It fried up as normal Bacon and tasted great! Wild Boar Bacon has a richer taste and is leaner than Pork. As usual when preparing Bacon, you have to use Bacon Math to calculate how many slices you need to prepare. If you need to use 3 slices you should fry at 5 slices, 3 to use and 2 to munch on while you’re preparing Dinner. Bacon Math!

 

 

 

Next I preheated the oven to 425 degrees to bake my fries and on to the Burger. I prepared it as I do the Wild Idea Buffalo Burger.I seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. I then pan fried it, on medium heat, in Extra Light Virgin Olive Oil about 3 1/2 minutes per side. All Buffalo gets done rather quickly due to it’s so lean. After I flipped it, I topped it with a slice of Kraft Sharp Cheddar Cheese. I then topped it with Wild Boar Bacon and then served it on an Aunt Millie’s Reduced Calorie Whole Grain Bun. The Burger was excellent! It fried up great and its a very tasty Bison Burger.

 

 

The oven was preheated and I baked the Alexia Organic Yukon Select Fries. Seasoned them with McCormick Grinder Sea Salt and Black Peppercorn Medley. Baked them at 425 degrees for 16 minutes. They bake up beautifully and seasoned just right, excellent Shoestring Fry! Plus they are only 120 calories and 15 net carbs. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn. We really enjoy the Skinny Pop – Pop Corn!

 

 

 

 
Skinny Pop Pop Corn
Description
SkinnyPop starts with a premium popcorn kernel, sunflower oil and the perfect amount of salt. From there, Pure Popped Perfection™ says it all. Their popcorn has no GMOs, gluten or preservatives, making SkinnyPop a tasty, guilt-free snack. SkinnyPop believes in snacking without compromise. That means using the fewest, cleanest and simplest ingredients possible to bring you the best tasting popcorn. That’s the Skinny.

All natural popcorn
Popped to pure perfection
Non-GMO, gluten-free, and zero trans fat
No artificial ingredients, no preservatives, no peanuts, no tree nuts, and no dairy
https://www.skinnypop.com/

Meanwhile Back at the SayersBrook Bison Ranch……..Rabbit Whole Uncooked 2.9 lbs

May 6, 2017 at 5:22 AM | Posted in SayersBrook Ranch | Leave a comment
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This week from the SayersBrook Bison Ranch (http://www.sayersbrook.com/) its – Rabbit Whole Uncooked 2.9 lbs. I haven’t had Rabbit in quite some time but now I can purchase here at the SayersBrook website (http://www.sayersbrook.com/). If you’ve never had Rabbit you have to give it a try, it’s one tender and fine meat! But Rabbit is just one of many meat choices you have on the SayersBrook site. You can choose from Bison, Elk, Wild Boar, Pheasent, Duck, and more! It’s time you find out about all these incredible meats! Well, now here’s more on the Rabbit and there’s also a recipe for Roasted Rabbit on the site. Enjoy and Eat Healthy!

 

 

 

Rabbit Whole Uncooked 2.9 lbs

Rabbit 1 piece per package (2.9 lbs) Sold without head.

Rabbit is easy to cook. It’s great grilled, roasted or in a saute and whichever way you cook it; on the stove, in the oven or on the barbecue.

Prepared in a casserole they’re oh so tender. It’s great over pasta and perfect cooked as a stew

Rabbit has a fine texture and sweet flavor. It’s both versatile and easy to prepare – Cook rabbit as you would cook chicken.

It is lower in calories and cholesterol, but higher in protein than all the popular choices like chicken, veal, turkey, lamb, beef and pork.
http://www.sayersbrook.com/rabbit-whole-uncooked-2-9-lbs/

 

 
Toll-Free : 888-472-9377
Phone : 573 438-4449

info@sayersbrook.com

10240 Outer Road
Potosi, MO 63664

http://www.sayersbrook.com/

“Not So Sloppy” Buffalo Joes Sliders w/ Baked Fries

May 4, 2017 at 4:53 PM | Posted in bacon, bison, Hormel, SayersBrook Ranch, Wild Idea Buffalo | Leave a comment
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Today’s Menu: “Not So Sloppy” Buffalo Joes Sliders w/ Baked Fries

 

 

 

For Breakfast this morning something a little different, Wild Boar Bacon! I had ordered some from SayersBrook Bison Ranch and just received my order yesterday afternoon. Couldn’t wait to try it so I’m having it now. The slices were not as long as most Bacon Slices, but it made no difference. It fried up as normal Bacon and tasted great! Wild Boar Bacon has a richer taste and is leaner than Pork Bacon. Really enjoyed this and will have it again. Along with the Bacon I prepared some Simply Potatoes Shredded Hash Browns, toasted a slice of Healthy Life Whole Grain Bread, and my usual cup of Bigelow Decaf Green Tea.

 

 

 

After Breakfast did a few chores around the house and finished up a load of laundry for Mom. Then after Lunch I went out to the shed and pulled out the rest of the deck furniture and cleaned it up. Rain moved back in again, a high in the 60’s. For dinner tonight I prepared “Not So Sloppy” Buffalo Joes Sliders w/ Baked Fries.

 

 

It’s Sloppy Joe Night tonight for dinner! A delicious and a super easy meal to make. To make the Sloppy Joes I used a 1 lb. package of Wild Idea Buffalo Ground Round, 1 jar of Hormel Not So Sloppy Joe Sauce, and Kroger Lite Wheat Buns. Using Buffalo, or Bison, instead of Beef will give your Sloppy Joe a deeper and richer flavor. Really looking forward to tonight’s Dinner, been a while since I’ve had these!

 

 

 

 

Using a large skillet to brown the Buffalo in I seasoned it with Morton’s Salt Substitute, Ground Black Pepper, and Roasted Ground Cumin. After the Buffalo was browned and no longer pink I added the jar of Not So Sloppy Joe Sauce stirring and making sure the Sauce and Buffalo was well mixed. Simmer until it’s warm, and served. I love the Hormel Not So Sloppy Joe Sauce. It’s a good thick sauce well seasoned with Spices, Onions, Green Peppers among other ingredients (70 calories and 15 carbs per serving). I served them this time on Kroger 100% Whole Wheat Sliders Mini Buns. Sloppy Joes make a perfect Slider! Another delicious dish using Wild Idea Buffalo.

 

For a side I baked some Alexia Organic Yukon Select Fries. Seasoned them with McCormick Grinder Sea Salt and Black Peppercorn Medley. Baked them at 425 degrees for 16 minutes. They bake up beautifully and seasoned just right, excellent Shoestring Fry! Plus they are only 120 calories and 15 net carbs. For Dessert/Snack later a bowl of Smart Pop – Pop Corn.

 

 

 

 

 
Hormel Not So Sloppy Joe Sauce

Richer and Thicker and Far From Ordinary

Not-So-Sloppy-Joe® sloppy joe sauce is as distinctive as its name. Not-So-Sloppy-Joe® sloppy joe sauce has a hint of barbecue flavor and is richer and thicker than other sloppy joe sauces.

Since its beginning in 1985, there’s been one very graphic way to show the thick and rich texture of Not-So-Sloppy-Joe® sloppy joe sauce: the “drip test.” When you hold up a sloppy joe made with Not-So-Sloppy-Joe® sloppy joe sauce, there are no drips. It’s that rich and thick.

Nutrition Facts
Serving Size: 1/4 Cup
Amount per Serving
Calories 70
Calories from Fat 4.5

Total Fat 0.5g
Saturated Fat 0g
Cholesterol 0mg
Sodium 810mg
Total Carbohydrate 15g
Dietary Fiber 1g
Sugars 10g
Protein 1g

http://www.hormelfoods.com/brands/notSoSloppyJoe/default.aspx

 

 

 

Wild Boar Uncured Bacon

Wild Boar
A European delicacy enjoyed for centuries for its unique flavor

Wild Boar is sometimes referred to as “the wild version of the other white meat.” Replacing traditional ground pork with ground wild boar can greatly increase the flavour of almost any dish. Wild Boar meat tastes slightly sweet and nutty due to its diet of foraged nuts and other foods from the forest.

It is increasingly sought after by chefs and consumers looking for a unique flavor. although you may expect it to resemble pork wild boar is a dark red meat. Unlike its domestic cousin, wild boar is also very lean and low in cholesterol. The meat is darker in color with a distinct, with a flavorful taste but not gamey. Wild boar is an easy alternative to beef and pork for those who want food that is good for them without sacrificing taste and quality

Wild boar is not prone to illness or disease. Our wild boar meat is chemical free without any added hormones. No antibiotics, No steroids, All natural wholesome meat.
http://www.sayersbrook.com/wild-boar/

Bison Chopped Sirloin Steak w/ Hash Browns and Cut Green Beans

April 30, 2017 at 5:08 PM | Posted in SayersBrook Ranch, Simply Potatoes | Leave a comment
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Today’s Menu: Bison Chopped Sirloin Steak w/ Hash Browns and Cut Green Beans

 

 

 

For Breakfast this morning I prepared Skillet Potatoes and Ham for Breakfast. I used 1 package of Simply Potatoes Steakhouse Seasoned Diced Potatoes and a package of Meijer Diced Ham to prepare it. Just cook the Potatoes according to the package instructions and with about 5 minutes of cooking time left add the Diced Ham. Topped it off with a Sunnyside Up Egg and also made that morning cup of Bigelow Decaf Green Tea. Mom went to Church and I stayed home and did a few things around the house. Mom had some Homemade Chili Soup in the freezer she had prepared and froze. It’d Dad’s favorite so I grabbed a container and heated it up for Dad’s Dinner tonight. I took over to the rehab unit about 5:00 to him. Mom had some to and had Dinner over there with him. For my Dinner I prepared a Bison Chopped Sirloin Steak w/ Hash Browns and Cut Green Beans.

 
To start I preheated the oven on 400 degrees. To prepare it I’ll need McCormick Grinder Sea Salt and Peppercorn Medley, McCormick Crushed Rosemary, and McCormick Thyme Leaves (all seasoning to taste). I got the Cast Iron Skillet out to prepare it. I first sprayed it with a very light coat of Pam Cooking Spray and then added a tablespoon of Extra Light Olive Oil. Heated it on medium heat. When the pan was heated I added the Chopped Steak. I cooked each side 4 minutes.Then finished it in the oven, at 400 degrees for 5 minutes. It cooked up beautifully, perfect medium rare! Had a nice little char on the outside and moist and juicy inside. These have an excellent taste to them and cook up beautifully, another very good item from SayersBrook Ranch! I topped the Chopped Steak with some A-1 Sauce Thick/Hardy. Also cooked up some Sauteed Mushrooms.

 

 

As the Chopped Steak was cooking I heated up another skillet for my Hash Browns. Sprayed the skillet with Pam Cooking Spray and added a tablespoon of Olive Oil, I use Berolli Extra Light Olive Oil. With the skillet heated I fried up the Simply Potatoes Hash Browns. Seasoned them with Sea Salt and Ground Black Pepper. I love all the Simply Potatoes products! I topped these with a sprinkle of Sargento Reduced Fat Shredded Sharp Cheddar Cheese.

 

 

 

 

 

For another side I heated a can of Del Monte Cut Green Beans. To prepare them just empty the can into a small sauce pan and simmer until heated. I love the taste of these, just season with a bit of Sea Salt and it’s ready! Love these Bison Chopped Steaks from SayersBrook! For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

 

 

 

Chopped Bison Sirloin

SayersBrook Ranch Bison Chopped Sirloin Steak

If you like the flavor of the sirloin, love the Bison Burger but want to take it up a notch, then the Chopped Sirloin Steak is for you! 4 lbs (4 packages each with 2-8oz chopped sirloin steaks).
Great flavor of the sirloin but also extremely tender and juicy.

http://www.sayersbrook.com/bison-chopped-sirloin-steak-4-lbs/

Meanwhile back at the SayersBrook Bison Ranch………….ITALIAN SAUSAGE STROMBOLI

April 29, 2017 at 5:19 AM | Posted in SayersBrook Ranch | Leave a comment
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This week from the SayersBrook Bison Ranch its a recipe – ITALIAN SAUSAGE STROMBOLI. The recipe uses the SayersBrook Italian Style Bison Sausage. You can purchase the Italian Style Bison Sausage at the SayersBrook site (http://www.sayersbrook.com/) along with all the other delicious and healthy cuts of Bison. But besides the Bison you can also purchase cuts of Elk, Wild Boar, Ostrich, Ham, Chicken, and more! Also you can check out the cooking hints and recipes. So be sure to check the site out today. Now onto the recipe for ITALIAN SAUSAGE STROMBOLI. Enjoy and Eat Healthy! http://www.sayersbrook.com/

 

 

ITALIAN SAUSAGE STROMBOLI

Ingredients
1 lb. Italian Style Bison Sausage
1 loaf white bread dough, thawed
4 oz. cream cheese, softened
2 cloves garlic, minced
1 7 oz. roasted red peppers, well drained and sliced
1/3 cup kalamata olives, pitted and sliced
2 cups ( 8oz.) shredded cheese

Cooking Directions

1 – Remove sausage from the casing and brown in skillet. Drain and set aside. On lightly floured surface roll out bread dough into a 16” x 12” rectangle. Combine the cream cheese and garlic, spread lengthwise over the centre third of dough. Top with sausage, peppers, olives and Swiss cheese. Fold dough over filling, pinching seam to seal. Make slits across the top of dough every 2 inches. Brush lightly with water and sprinkle with poppyseed (optinal).

2 – Bake at 400° degrees F for 20 to 25 minutes or until golden brown. Let stand 10 minutes before slicing into 16 appetizer servings.
http://www.sayersbrook.com/blog/italian-style-bison-sausage/

 

 
PLEASE CALL US FOR ANY QUESTIONS
TOLL FREE 1-888-472-9377
EMAIL : INFO@SAYERSBROOK.COM
http://www.sayersbrook.com/

Meanwhile Back at the SayersBrook Bison Ranch………..Bison Rib Eye Steaks

April 22, 2017 at 5:41 AM | Posted in SayersBrook Ranch | Leave a comment
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This week from the SayersBrook Bison Ranch its Bison Rib Eye Steaks. Delicious, Tender, and juicy all describe these Bison Rib Eye Steaks that can be purchased at the SayersBrook Bison Ranch website (http://www.sayersbrook.com/). Besides the great selection of Bison you can also fid Elk, Wild Boar, Ostrich, Hams, and more all on the SayersBrook website (http://www.sayersbrook.com/). Now on to the recipe of Bison Rib Eye Steaks. Enjoy and Eat Healthy!

 

 

Bison Rib Eye Steaks
Ingredients:
4 (8-oz.) Bison Rib Eye Steaks
Marinade

8 oz. Cabernet Sauvignon wine 2 oz. celery, diced
4 oz. white onions, diced 2 cloves garlic, crushed
2 oz. carrot, diced 1 T. cracked black pepper
Molasses Gravy

1 med. shallot, diced 3 oz. molasses
2 oz. beer 1 oz. Dijon mustard
10 oz. Bison demi-glace
Corn Pudding

1 c. fresh kernel corn, steamed for 2 min. 2 scallions, chopped
1 egg 2 cloves garlic, finely diced
1/2 c. heavy cream 1 1/2 c. water
1 T. fresh rosemary, chopped 3 T. sugar
1/2 T. kosher salt 1 1/4 c. corn bread
1/8 T. black pepper
Preparation:

Marinade: Combine all ingredients in marinade and pour over steaks. Marinade 1 hour before grilling.

Molasses Gravy: Cook shallots and beer till shallots are tender. Add demi-glace, molasses and mustard. Season with salt & pepper to taste. Serve over steaks.

Corn Pudding: Steam corn for 3 minutes. Cut the kernels from the cob. Combine with all pudding ingredients. Pour into a small casserole dish. Bake at 350° for 30-40 minutes. Serve warm with Bison steaks. Serves 4.
http://www.sayersbrook.com/bison-rib-eye-steaks/
Toll-Free : 888-472-9377
Phone : 573 438-4449

info@sayersbrook.com
10240 Outer Road
Potosi, MO 63664
http://www.sayersbrook.com/

Elk Steak (8 oz.) w/ Hash Browns and Southern Style Blackeye Peas

April 20, 2017 at 5:01 PM | Posted in SayersBrook Ranch | 2 Comments
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Today’s Menu: Elk Steak (8 oz.) w/ Hash Browns and Southern Style Blackeye Peas

 

 

 

For Breakfast this morning I Scrambled a couple of Eggs, toasted 2 slices of Healthy Life Whole Grain Bread (Lightly buttered w/ I Can’t Believe It’s Not Butter), and the morning cup of Bigelow Decaf Green Tea. Some rain overnight and an early morning passing shower outside. A bit warmer out today, 83 degrees. Had the outsides, deck, and driveway power washed so that’s out of the way. My cousin is going to repaint our deck for us, hopefully within a week. With that done everything is looking good outside! Lot of work and money to keep everything up. Cleaned the house today, vacuum and dusted. Full day today. For Dinner something new, Elk Sirloin Steak. I prepared a SayersBrook – Elk Strip Loin 8 oz. w/ Hash Browns and Blackeye Peas.

 

 

 

It’s my first time preparing an Elk Steak. Elk cooks quickly like Buffalo. Elk is so lean that it is more prone to overcooking and drying out than beef or chicken. The key to cooking Elk well is to either cook it hot and fast, or low and slow. I’m going low and slow with it.

 

 

 

 

 

 

I preheated the oven to 350°F. Then I grabbed a Cast Iron Skillet which I love using. You can take it from stove right into the oven and it holds heat evenly. I first pat the Steak dry with paper towel. Next heated 1 tablespoon Extra Light Olive Oil in Cast Iron Skillet on medium heat. I then seared tenderloins on both sides. From the stove to the preheated oven. Continued cooking it to around 135 to 130 F, medium rare.

 

 

 

 

 

It cooked up beautifully! Nice browning on the outside and slightly pink and juicy on the inside. The Elk has a fantastic flavor to it and very tender! I served it with a side of A-1 Thick and Hearty. Next I’ll be trying a Wild Boar Sirloin. I have a nice assortment of Steak now; Buffalo, Elk, and Wild Boar to choose from.

 

 

 

 

 

 

 

For one side dish I prepared some Simply Potatoes Shredded Hash Browns. Fried in Extra Light Olive Oil and seasoned them with Sea Salt, Ground Pepper, and Parsley. I love Hash Browns, they make the perfect side for any Dish.

 

 

 

The for another side dish I heated up a can of Margaret Holmes Seasoned Blackeye Peas. Haven’t had these in a while and they sounded good! If you are a fan of Blackeye Peas, like myself, you’ll love these! Just emptied the Peas into a small saucepan, covered, and heated to a boil. Reduced the heat, stirred. Simmer until ready to serve. Nice size Peas and Seasoned just right! For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

 
SayersBrook – Elk Strip Loin 8 oz.

Elk strip loin steaks. (2) 8 oz. package. 1lb total The elk or wapiti as they are called in North America is one of the largest species of deer in the world and one of the largest land mammals in North America and Eastern Asia. Only the moose rivals it in size. Elk feed on grasses, plants, leaves and bark. The meat is leaner and higher in protein than either beef or chicken. Elk meat is one of the tastiest and healthiest all-natural alternatives to traditional meats. Elk meat is low in fat, cholesterol and calories. Elk meat is a one of those rare foods that is very healthy for you and still tastes great! It’s a dark red, dense meat. Very tender and needs no marinating. The taste is similar to beef but with more flavor. It does not taste gamey. Substitute elk meat in any recipe calling for beef. Do not over cook elk meat. Because of it’s low fat content, elk cooks quickly and if overdone it will be dry and tough. Burgers, steaks and roasts should be pink in the center.
http://www.sayersbrook.com/elk-strip-loin-8-oz-each-2/

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