Our meat is freely ranged, raised without the use of antibiotics, growth hormones or animal by products.

Gourmet Protein Shares and Protein Shares to Receive a Minimum of 2 of the Following:

Ground Chicken (freely ranged chicken) - This chicken comes from Waldner Meats in Niverville, MB! My favourite ways to use ground chicken or turkey is to either make lettuce wraps, chili, or stuffed peppers! For a delicious appetizer or dinner idea, try these Baked Teriyaki Chicken Meatballs! Beef or Bison Pot Roast (grass fed) - These roasts come from Swan Lake First Nation. You will be getting one of the following types of roasts. Follow the cooking instructions for the perfect turn out!

Shank/Pot roast

In the oven: Thaw the roast and bring it to room temperature.   Remove from packaging and pat dry with a paper towel.  Season the roast well with salt and pepper on all sides.   In a heavy cast iron pot or dutch oven heat butter or oil until sizzling, sear roast on all sides until browned (about 4 minutes per side).  Remove roast from pot and sautee the following until browned, 1 cup chopped onions, 1 cup chopped celery and 8 cloves garlic.  Add 2 cups liquid (can be chicken stock, vegetable stock, red wine, part red wine part stock), and heat until boiling.  Place roast back in the pot, put lid on pot and pop into a 350 oven.  Roast for 3-4 hours checking every hour to see if more liquid needs to be added.  Add more liquid if pot is dry. Remove from oven, let rest 15 minutes, carve and serve In a slow cooker: Thaw the roast and bring it to room temperature.   Remove from packaging and pat dry with a paper towel.  Season the roast well with salt and pepper on all sides.   In a heavy cast iron pot or dutch oven heat butter or oil until sizzling, sear roast on all sides until browned (about 6 minutes per side).  Remove roast from pot and sautee the following until browned, 1 cup chopped onions, 1 cup chopped celery and 8 cloves garlic.  Add 2 cups liquid (can be chicken stock, vegetable stock, red wine, part red wine part stock), and heat until boiling. Place roast in slow cooker.  Top with sauteed veggies etc from pot.  Turn slow cooker on low and cook for 6-8 hours.    

Top Round Roast

Thaw the roast and bring it to room temperature.   Remove from packaging and pat dry with a paper towel.  Season the roast well with salt and pepper on all sides.  Make a herb rub to your liking (I like thyme, garlic, rosemary, basil), rub roast with herb rub, wrap in plastic wrap and let sit at room temperature for 2 hours.  Remove wrap place roast in heavy pot ,  roast at 250 for 30 minutes, lid off, then reduce temperature to 170 and roast for a further 3 hours. Remove roast from oven, and let rest in pot for 20 minutes.  Carve against the grain and serve.

Chuck Roast and Brisket

In the oven: Thaw the roast and bring it to room temperature.   Remove from packaging and pat dry with a paper towel.  Season the roast well with salt and pepper on all sides. Chop 5 carrots, 3 potatoes, 3 parsnips, 3 stalks of celery and 6 cloves garlic into bite sized pieces. Preheat the oven to 325 degrees Fahrenheit. In a heavy-bottomed, oven-proof Dutch oven  heat butter until melted and hot.  Using tongs brown the roast on all sides in the butter (about 6 minutes per side).. Add chopped veggies to the dutch oven.   Season the beef and vegetables with bay leaves, thyme and whole black peppercorns. Pour 1 cup red wine and 1 cup beef stock over the vegetables and meat, place in the oven and bake, covered, for three to four hours.  Check every hour that there is still liquid in the pot.  If dry, add more liquid In the slow cooker: Thaw the roast and bring it to room temperature.   Remove from packaging and pat dry with a paper towel.  Season the roast well with salt and pepper on all sides. Chop 5 carrots, 3 potatoes, 3 parsnips, 3 stalks of celery and 6 cloves garlic into bite sized pieces. In a heavy-bottomed pan  heat butter until melted and hot.  Using tongs brown the roast on all sides in the butter (about 6 minutes per side).. Place browned roast in slow cooker, add chopped veggies   Season the beef and vegetables with bay leaves, thyme and whole black peppercorns. Pour half cup red wine and half  cup beef stock over the vegetables and meat, turn slow cooker on to low and cook for 6-8 hours. 

Standing rib/Prime rib roast

Method 1: Thaw the roast and bring it to room temperature.   Remove from packaging and pat dry with a paper towel.  Season the roast well with salt, pepper, garlic, chopped thyme, chopped basil, chopped rosemary on all sides.   Preheat oven to 450 degrees In a heavy cast iron pot or dutch oven heat butter or oil until sizzling, sear roast on all sides until browned (about 6 minutes per side). Place lid on pot, and place in oven.  Close oven door and IMMEDIATELY turn temperature down to 300 degrees.  Roast 20 minutes per pound of roast. Remove from oven, let rest 20 minutes, carve and serve Method 2: Thaw the roast and bring it to room temperature.   Remove from packaging and pat dry with a paper towel.  Season the roast well with salt, pepper, garlic, chopped thyme, chopped basil, chopped rosemary on all sides.   In a heavy cast iron pot or dutch oven heat butter or oil until sizzling, sear roast on all sides until browned (about 6 minutes per side). Preheat oven to 215 degrees Remove roast from pan. Set wire rack in pan, then set roast on rack. Generously season with salt and pepper. Place roast in oven and roast until meat registers 130 degrees (for medium-rare) on instant-read thermometer, 3 to 3-1/2 hours. Remove roast from oven and tent with foil. Let stand 20 to 30 minutes. Carve, and serve immediately.