JUN
29
2015

Smoked Chipotle Buffalo Short Ribs

By Bridger Valley Buffalo @11:34 am

          IMG_2576- short ribs

Ingredients:

2 pounds Buffalo short ribs

Marinade & Sauce: 

1/2 Bottle of dark beer

4 Tbs honey

2 Tbs pureed chipotle in adobo sauce

1 teaspoon each: salt, pepper & garlic powder

1/2 cup of soy sauce

1/4 cup of Worcestershire sauce

Preparation:

Wrap ribs loosely in foil adding ½ bottle of beer, tightly seal the foil. Place on grill away from the pile of coals (indirect heat). Cook for 1 ½ hours with the lid on at low heat.

 After 1 ½ hours add water-soaked, hickory wood chips on top of the coals. Open the foil on the ribs. Smoke for 30 minutes with the lid closed. You may have to add more chips once.

After 30 minutes remove the ribs from the foil and sauce up your ribs. Add them directly to the grill, but away from the coals. Close the lid and smoke/brown for another 20 to 30 minutes or until done.

 

JUN
04
2015

Get into the Spirit of Summer!

By Bridger Valley Buffalo @1:24 pm

Dutch Oven Buffalo Roast

dutch-oven-oven-open-fire

​What you will need:

  • 1 3-lb. buffalo rump or chuck roast
  • 4 medium potatoes
  • 2 medium onions
  • 3 large carrots
  • 1 bunch celery
  • salt
  • pepper
  • granulated garlic
  • olive oil
  • ~10-12 cups broth or water

Cooking:

  •  Before you start cooking make sure the coals are nice and hot for your dutch oven.
  • Cut up your veggies and potatoes, put them aside while you prepare your roast.
  • Sear the pot roast on all sides, turning it every 1-3 minutes to avoid burning. Leave the lid on whenever possible. When the roast is browned on all sides, add your vegetables and potatoes. Mix all together then cover roast with broth or water.
  • Cover the dutch oven with the lid, and pile coals on top.
  • Cook the roast for 4-6 hours, replenishing coals below and above the dutch oven every 30-45 minutes. 
  • When the roast is done, serve with the surrounding vegetables and potatoes! 
MAR
05
2015

BVBC Food Pictures 830 - resized

Homemade Corned Buffalo

2 1/2 – 3 lbs. Buffalo Brisket

  • 1/8 cup sea salt
  • 14 cups water
  • 1 cup sea salt
  • 1/4 cup sugar
  • 3 bay leaves
  • 12 peppercorns
  • 3 teaspoons pickling spices
  • 3 garlic cloves

DIRECTIONS

Rub with 1/8 cup salt

In large saucepan, heat water, salt and sugar and stir to dissolve.

Place brisket in large glass bowl and pour salted water over.

Add 2 bay leaves, 8 peppercorns, 2 tsps. pickling spice and 2 garlic cloves.

Place weighted plate over meat so it is completely immersed.

Refrigerate 48-60 hrs.

Remove meat and rinse thoroughly.

Place in large saucepan and cover with boiling water.

Add remaining bay leaves, peppercorns, pickling spice and garlic.

Cover and simmer for 4 hours, or until meat is tender.

Serve hot with cabbage or cool the brisket and slice thinly to serve with rye bread and mustard.

 

OCT
30
2014

Buffalo Barley Soup

By Bridger Valley Buffalo @2:41 pm

Warm up this fall with this Soup-er recipe!!

 

 

1 TBS olive oil

1 Package Bridger Valley Buffalo Soup Bone

1 Package Bridger Valley Buffalo Stew Meat

2 Cups diced carrots

1 Cup chopped onion

1 Clove garlic (minced)

2 Sprigs fresh Thyme

3 Bay leaves

3 Cans veggi broth

1 cup pearl barley

10 sliced mushrooms

1 bag frozen veggi mix

 

Before you go to work:

Put first 10 ingredients in crock pot.  Cook on low for 8 hours, or high for 4.

When you get home (or about a half hour before you would like to eat):

Add mushrooms and veggi mix.  Discard bone, thyme, and bay leaves.

APR
02
2014

All American Buffalo Burger

By Bridger Valley Buffalo @12:25 pm

Bridger Valley Buffalo Burger


A classic summer staple. This burger recipe is zesty and full of great seasonal flavor. The addition of fresh jalapeno, lime and chili powder gives our rich ground bison a whole new dimension that your guests will be savoring for days.

(more…)

MAR
31
2014

All Purpose Steak Marinade

By Bridger Valley Buffalo @1:58 pm

Bridger Valley steak marinade

Let these six ingredients lay the foundation for hundreds of delicious marinade options. No matter what your imagination can create, this recipe will get you started.
(more…)

MAR
31
2014

Chicken Fried Steak Recipe

By Bridger Valley Buffalo @11:53 am

Bridger Valley Buffalo Chicken Fried Steak

 

Capture a piece of the south and a taste of the western plains with this classic chicken fried steak recipe.
(more…)

MAR
24
2014

3 Great Buffalo Brisket Preparations

By Bridger Valley Buffalo @2:35 pm

Bridger Valley Buffalo Brisket

A great brisket can be a commitment, but done correctly it makes for an unforgettable experience. Follow these simple steps and you’ll be on your way to the protein promised land. We’ve also got some great sauce and glaze options to take your brisket to the next level.

(more…)

FEB
20
2014

Buffalo Cooking Tips

By Bridger Valley Buffalo @8:29 pm

Bridger Valley Buffalo Ribeye steak

A bison is a terrible thing to waste. Follow these basic cooking tips to ensure your cuts come out perfectly every time. The secret: slow and low with plenty of moisture.

(more…)

FEB
20
2014

Oven Roasted French Dip

By Bridger Valley Buffalo @7:44 pm

Bridger Valley French Dip

Complete with our garlic lemon marinade and slow roasting method with beer and beef broth this twist on the classic french dip will be dripping off your elbows an into your permanent recipe rotation.
(more…)

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