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English Steak & Bison Kidney Pie

Ingredients

2 small bison kidneys

3/4 lb round steak

1 cup flour

salt and pepper

1 cup chopped onion

hot water

1 bay leaf

1 tablespoon dried parsley flakes

1/4 cup celery, diced or 1/4 cup celery top

1/2 cup fresh mushrooms, coarsely chopped

1/2 cup carrot, diced

2 tablespoons flour

1 teaspoon flour

1/2 cup cold water

1 pie crust

Directions

Remove skin and coarse parts from kidneys if not already done. Wash in salted water.  Mix 1 cup flour with salt and pepper to taste in a plastic bag.  Cut kidneys into one-inch squares and place in bag with flour.  Seal well and shake to dredge.  Remove kidney and pound remaining seasoned flour into 3/4 lb. of round steak.  Cut the round steak into one-inch pieces.  Heat oil in heavy skillet and brown beef cubes on all sides.   Add onion and kidneys, cooking slowly until brown. Cover meat with hot water, add bay leaf, parsley and celery or celery tops.  Cover tightly and simmer for 1 hour. Remove meat to deep baking dish.  Add mushrooms and carrots.  Mix 2 tablespoons + 1 teaspoons flour with 1/2 cup cold water and add to skillet to thicken juices.  Pour over the meat and vegetables and top with pastry crust.  Bake in preheated 350F for 1 hour. Cover when pastry is golden to prevent over-browning.

Corner Pocket’s Mixed Grill

A Mixed Grill of Blackened Bison London Broil and Shrimp Skewer with a warm roasted potato salad and Sun-dried Tomato Basil Vinaigrette

Ingredients:

4-5oz. pieces of Bison London Broil

¼ cup of Cajun Blackening spice

12pc. of Gulf Shrimp – 4 skewers (shelled, deveined, and skewered with wooden skewers)

1lb. baby Yukon gold potatoes (washed and thinly sliced in rounds)

1 small red onion (cut in half and thinly sliced)

½ red bell pepper (seeded and thinly sliced into strips)

½ green bell pepper (seeded and thinly sliced into strips)

Olive oil

Salt and pepper

Instructions:

-Preheat oven to 350

-lightly coat the potatoes in Olive oil and salt and pepper and lie on a sheet tray in an even layer and bake for 10 minutes.  Turn potatoes with a spatula and continue to cook an additional 10 minutes until golden brown.  When the potatoes are done, take them out of the oven and allow them to cool.

When the potatoes are slightly cooled toss with the red onion and peppers.  Set aside.

Heat grill or grill pan to medium high heat.  Lightly coat the Bison London Broil with the Cajun Blackening Spice.  When the grill is heated place the Bison on the grill and cook for 4 minutes turn and cook an additional 4 minutes.  Pull from the grill and allow to rest.  While the Bison is resting, lightly drizzle the shrimp skewers with olive oil, salt and pepper and place on the grill. Cook for 2-3 minutes on each side.

-Heat a large sauté pan over medium high heat with a drizzle of olive oil.  Add the potato, pepper, and onion mixture and toss until warm.  Add the vinaigrette just to coat the potatoes.

-Thinly slice the Bison London Broil against the grain of the meat.  Serve over the warm potato salad with the Shrimp Skewer.  Drizzle the remaining vinaigrette over the dish.

 

Sun-dried Tomato Basil Vinaigrette

Ingredients:

¼ cup sundried tomatoes (chopped)

¼ tsp. crushed garlic

½ cup red wine vinegar

¾ cup olive oil

½ tsp. Dijon mustard

¼ cup fresh basil (leaves torn)

Salt and pepper

Instructions:

In a food processor combine the garlic, vinegar, Dijon mustard and puree until combined.  Slowly add the olive oil and continue to mix until slightly thickened.  Add the sun-dried tomatoes and basil until thoroughly chopped into the dressing.  Season with salt and pepper to taste.

Bison Stroganoff

Ingredients

1 lb. Bison round steak; cut 1/4 – 1/2 thick

3/4 c water

1 c freshly sliced mushrooms

1 envelope onion soup mix

1 c sour cream

2 T flour

3 T olive oil

Buttered noodles

Cut bison into small pieces. Heat oil in skillet, add bison and brown quickly. Add water and mushrooms, stir in soup mix and bring to a boil. Blend flour and sour cream; add to mixture. Reduce heat to medium and continue to cook until it thickens. Serve over hot buttered noodles.

BAKED STUFFED BISON HEART

1  BISON HEART
1  TEASPOON SALT
2  CUPS COARSE, SOFT BREAD CRUMBS
1/2  TEASPOON POULTRY SEASONING, IF DESIRED
PEPPER TO SUIT TASTE
1  EGG, BEATEN
3/4  CUP MILK
1/4  CUP CHOPPED CELERY
1  TEASPOON CHOPPED ONION
2  TABLESPOONS MELTED BUTTER

WASH HEART IN WARM WATER AND REMOVE ARTERIES AND VEINS; AGAIN WASH THOROUGHLY INSIDE AND OUT.  DRAIN THOROUGHLY, AND SPRINKLE INSIDE WITH HALF THE SALT.  COMBINE BREADCRUMBS WITH REST OF SALT AND OTHER SEASONINGS, THEN ADD BEATEN EGG MIXED WITH MILK.  ADD REMAINING INGREDIENTS, MIXING LIGHTLY, AND STUFF INTO HEART.  TIE OR SEW UP HEART, PLACE IN BUTTERED CASSEROLE OR DUTCH OVEN THAT CAN BE COVERED, ADD 1/2 CUP WATER.  COVER, AND BAKE IN A MODERATE OVEN (350 F.)  FOR 3 TO 3 1/2 HOURS, OR UNTIL TENDER, ADDING MORE WATER DURING COOKING IF NECESSARY.  MAKE GRAVY FROM LIQUID REMAINING AFTER HEART IS LIFTED OUT.

BISON TONGUE & TOMATO GRAVY

1 BUFFALO TONGUE, FRESH OR FROZEN
BAY LEAVES
1 ONION, CUBED
1 CAN TOMATO SOUP
2 CUPS WATER, JUICE FROM COOKING TONGUE
1 TABLESPOON VINEGAR
DASH SUGAR
BUTTER

PLACE TONGUE IN PRESSURE COOKER WITH 2 CUPS WATER, A CUBED ONION AND 2-3 BAY LEAVES.  PRESSURE COOK FOR 1 HOUR AT 10 POUNDS PRESSURE.  REMOVE TONGUE, DISCARD BAY LEAVES.  PEEL AND SLICE TONGUE.  MEASURE LIQUID FROM COOKING TONGUE AND ADD WATER TO MAKE 2 CUPS. BROWN SLICED TONGUE IN BUTTER.  ADD ONE CAN OF TOMATO SOUP AND 2 CUPS OF THE COOKING LIQUID, BAY LEAF, 1 T. OR MORE OF VINEGAR AND A DASH OF SUGAR.  (OR USE VINEGAR/JUICE FROM SWEET PICKLES AND OMIT SUGAR.)  GRAVY WILL NOT BE VERY THICK.  SERVE WITH MASHED POTATOES AND YOUR FAVORITE GREEN VEGETABLE.  ENJOY!