Meanwhile back at the SayersBrook Bison Ranch….Elk Taster (Sampler Pack #8)

September 15, 2018 at 5:02 AM | Posted in SayersBrook Ranch | Leave a comment
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This week from the SayersBrook Bison Ranch website ( its Elk Taster (Sampler Pack #8). If you’ve never tried Elk Meat, it’s time! Elk meat is good and lean. Plus it cook’s up perfect and its a healthier Meat, like Bison, than beef. In this sampler pack of Elk you’ll receive – * 1lb Elk Stew Meat, * 1lb Elk Ground, * (4) 4oz Elk Medallions, and * 3-4 lb Elk Chuck Roast. Plus at the SayersBrook website you can choose from Meats like; Bison, Wild Boar, Rabbit, Duck, Ostrich, and more! Plus they have a good selection of Heat and Serve prepared meals and be sure to check out all their recipes! Be sure to check it out soon. Enjoy and Eat Healthy in 2018!


Elk Taster (Sampler Pack #8)
Our Elk Country Sampler Pack consists of about 120 ounces of delicious meat. A variety of elk cuts for you to taste. We know you’ll love the taste. It’s mild and tender with no gamey taste. High in protein low in fat and cholesterol. No additives of any kind. Naturally raised, and free foraging.

Our elk pack includes:

* 1lb Elk Stew Meat
* 1lb Elk Ground
* (4) 4oz Elk Medallions
* 3-4 lb Elk Chuck Roast



Toll Free
1-888-854-4449 | or: 1-888-472-9377
Fax: 855-398-4409
2056 hwy 195, Hermann, MO 65041

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 ( 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 ( 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

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

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








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



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

2056 hwy 195
Hermann, MO 65041

Wild Idea Buffalo Recipe of the Week – The Other Buffalo Cuts

November 5, 2014 at 6:19 AM | Posted in Wild Idea Buffalo | Leave a comment
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Wild Idea Buffalo Recipe of the Week – The Other Buffalo Cuts




No recipe this week but some tips and info on Wild Idea Buffalo’s “Other Cuts”. Which all can be found on the Wild Idea Buffalo website.

Stew Meat:

Our ready to use stew meat is super convenient! Rinse stew meat and pat dry. In heavy skillet over medium high heat add 1tablespoon olive oil. Season the stew meat with salt and pepper and sauté until browned. (Do in two batches for best browning results). Add braising liquid of choice and bring to a boil. Cover and reduce heat to a simmer. Braise for 30 minutes or until meat is tender. Great for soups, stews, or stroganoff.
Buffalo Shanks:

Bison Shanks are best when braised. Use to make Osso Bucco by braising in white wine or prepare using the Short Rib Recipe. The marrow is also a coveted delicacy and wonderful smeared on toast points. Osso Bucco recipe enclosed with purchase.



Oso Bucco in pan



Delicious poached in white wine and onions.
Simmer in white wine for 2 ½ hours. Let rest until you can handle. Remove skin and slice thin. Recipe included with purchase.

The clean rich flavor is wonderful in pates or sautéed with liver, apples and onions.

Simmered in sour cream and slice for sandwiches, or cube heart , brown meat, and then add to your favorite pot pie or stew. An old country favorite.
Buffalo Bull Fries:

Prairie Oysters – Rinse, and cut in half, then dip in batter and roll in bread crumbs. Deep fry and serve with homemade aoli..
Buffalo Soup Bones:

Great for making homemade stock. Roast or brown bones, add water wine and vegetables. Simmer for hours until flavor is achieved. Strain liquid and season to taste.
Buffalo Fat:

Heat desired amount in sauté pan and allow fat to melt for sautéing. Or to render, place fat in deep saucepan over medium low heat allowing solids to settle at the bottom. Strain clear fat into container and use for baking.

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