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Freezing Asparagus for the Winter!

May 09, 2019
You can pickle or can asparagus for the winter, but I am much much too lazy for such things.  I'll freeze asparagus as it takes next to no effort. It's...

Sue's Fiddlehead or Asparagus Pasta

May 09, 2019
You have to love our customers.  They love food and cooking as much as I do, and they SHARE their recipes!! Here is Sue's fiddlehead pasta Sue’s Fiddlehead Pasta 2...

Asparagus Chevre Toast...an easy party pleaser

May 09, 2019
Grill your local asparagus as per my "Asparagus on the BBQ" recipe. Take one sliced ciabatta loaf from our bakery. Brush one side of the ciabatta with grape seed oil. ...

Asparagus on the BBQ

May 09, 2019
The only way I will eat asparagus is on the BBQ.  We make this dish at least 3 times a week during asparagus season. Heat your grill to high, then...

Erin's pasta sauce with frozen tomatoes.

May 09, 2019
This is how I make up my pasta in the winter.  Its fresh taste brings a blast of summer memories back. An hour or two before supper get 6 tomatoes...

Bison and Elk Steaks

Bison and Elk. grass fed, native to our prairie landscape, lean, healthy and just plain delicious...if cooked properly

Tenderloin, Rib steak, Rib eye, New York Stip steak, and Sirloin steaks can all follow this method of preperation.

1. Thaw your bison/elk steak and bring it to room temperature.

2. Season your steak with whatever seasoning you like.  Bison and elk are so flavourful on thier own, be sure not to over do the saucing/spicing/salting.

Cooking

Barbeque- Turn your bbq on to high for 5-10 minutes to heat up the grill.  Once the grill is hot, turn the temperature all the way down to low.

-Place your room temperature bison or Elk on the grill and set a timer for 5 minutes.  BE CERTAIN TO SET A TIMER.

After 5 minutes, flip the steak on the grill and start your timer for another 5 minutes

Once the steak has been on the grill for 5 minutes, each side, remove the steak, put it on a plate, and put an upside down bowl over top of it.  Let the meat rest for 2 minutes.  This part of the cooking is very important as the 2 minutes allows the juices to reabsorb into the meat resulting in a very juicy steak.

The 5 minutes per side cooking time will result in a medium rare bison steak, and a rare elk steak as the elk steaks that we carry are of a thicker cut than the bison.  Add one minute per side to move your steak from rare, to medium rare, to medium well etc.

You'll find that neither the elk, nor the bison, nor our grass fed beef will shrink on your grill as the meat is so lean.  You'll be able to feed more people per pound of product, and I find that I am satisfied with a smaller portion of these grass fed meats than conventionally raised animals.

Enjoy!