Basic Bone Stock

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  • 5 lbs. bison neck bones
  • 5 lbs. bison knuckle bones
  • 10 quarts water (or fill to top of pot)
  • 2 onions, rough chopped
  • 3-4 carrots, rough chopped
  • 4-5 celery ribs, rough chopped
  • 3-4 bay leaves
  • 1 tablespoon peppercorns
  • 1-2 tsp. salt


  1. Adjust the bones and water according to your goals and stock pot size, in generally equal proportions. Roasting bones for 20-30 minutes in 425-450 degree oven adds some richness to the stock, and roasting the vegetables with the bones adds even more richness. Important to note that simmering the stock is important from the start and never allow it to come to boil, which clouds the broth and alters the flavor. Keep it low and slow.
  2. If roasting bones, deglaze the roasting pan with water to scrape up bits and flavors and pour into stock pot with all other ingredients. All ingredients to the pot after roasting, then set flame to medium low and watch for the pot to come to temperature. Low simmer is the goal. 6-8 hours on low simmer. Skim any foam. Keep bones covered with fresh water if too much evaporation.
  3. At end of simmer, strain all liquid from solids and put pot into refrigerator overnight. Skim any surface solids in the morning, and divide amongst containers. Freezes well. You should have gelatin, which is the gold (some people, like my mother, thought this meant it went bad…not the case!).


Mexican Stew


Mexican Stew
  • 2 pounds buffalo stew meat
  • 3 tablespoons chili powder, divided
  • 2 teaspoons kosher salt
  • 1 teaspoon ground cumin
  • 2 tablespoons extra-virgin olive oil, divided
  • 2 cups chopped onion
  • 3 mild green chilis (Anaheim or poblano), seeded and cut to 1/2 in. pieces
  • Cooking oil
  • 2 chopped garlic cloves
  • 1 cup tequila
  • 15 ounce can hominy
  • 2 cups diced tomatoes
  • 2-3 cups turkey or chicken broth
  • 1 cup orange juice
  • 2 tablespoons lime juice
  • 3 cups diced summer squash
  • Ground pepper
  • 8 lime wedges
  • 1/2 cup cilantro
  • 2 cups finely shredded cabbage
  • 1 cup finely chopped red onion
  1. Combine 1 1/2 tablespoons chili powder, salt and cumin in a large bowl. Add buffalo and toss to coat.
  2. Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Reduce heat to medium, add half the meat and brown on all sides, 5 to 7 minutes. Transfer to a plate. Add the remaining 1 tablespoon oil and brown the rest of the meat. Transfer to the plate.
  3. Add onion to the pot and cook, stirring, until starting to soften, 3 to 5 minutes. Add chilies and garlic; cook, stirring, for 2 to 3 minutes more. Add the remaining 1 1/2 tablespoons chili powder and stir until the vegetables are well coated. Add tequila, scrape up any browned bits, and simmer until much of the liquid is evaporated. Stir in hominy, tomatoes, broth, orange juice, lime juice and the reserved bison. Add enough broth to cover all of the meat. Return to a simmer, reduce heat, cover and cook until the buffalo is easily pierced with a fork, 2-3 hours. You can also put the Dutch oven into an oven set to 300 degrees F.
  4. Stir in squash and cook until just tender, about 8 minutes. Season with pepper. Serve the stew with lime wedges, cilantro, cabbage and red onion on the side, if desired.
  5. Note: Hominy is white or yellow corn treated with lime to remove the tough hull and germ. Canned cooked hominy can be found in the Latin section of large supermarkets near the beans or at Latin markets.

Parker’s Buffalo Stew


Parker’s Buffalo Stew
  • 2 1/2 pounds buffalo stew meat
  • 1 (750-ml bottle) good red wine
  • 2 bay leaves
  • 2 cups all-purpose flour
  • Kosher salt
  • Freshly ground black pepper
  • Cooking oil
  • 2 yellow onions, cut into 1-inch cubes
  • 1 pound carrots, peeled and cut diagonally into chunks
  • 1 pound celery, cut into bite sized chunks
  • 1/2 pound white mushrooms, cut in half
  • 1 pound small potatoes, halved or quartered
  • 1 tablespoon minced garlic (3 cloves)
  • 2 cups chicken or turkey stock
  • 1 large sprig fresh rosemary
  • 1 can (15-25 ounces) chopped tomatoes
  • 2 tablespoons Worcestershire sauce
  • 1 (10-ounce) package frozen peas
  1. Preheat the oven to 300 degrees F. Combine the flour, 1 tablespoon salt, and 1 tablespoon pepper. In batches, dredge the meat in the flour mixture and then shake off the excess. Heat 2 tablespoons of oil in a large pot and brown half the meat over medium heat for 5 to 7 minutes, turning to brown evenly. Place the stew meat in a large oven-proof Dutch oven and continue to brown the remaining meat, adding oil as necessary. (Buffalo is very lean, you may need more oil.) Add the bottle of wine and deglaze the bottom of the pan, scraping up all the brown bits with a wooden spoon. Add the turkey or chicken stock, rosemary, can of tomatoes, Worcestershire sauce, 1 tablespoon salt, and 2 teaspoons pepper. Return all meat back into the pot. Bring to a simmer, place the lid on and put into the oven for 45 minutes.
  2. After about 30 minutes of meat cooking time, heat another 2 tablespoons of oil in a large pan and add the onions, carrots, celery, mushrooms, and potatoes. Cook for 10 minutes over medium heat, stirring occasionally. Add the garlic and cook for 2 more minutes. After the meat has cooked for 45 minutes, pull the Dutch oven out of the oven and place all the vegetables in the Dutch oven over the stew meat. Stir everything together, and make sure that there is enough liquid to cover. Cover the pot and place it back into the oven to bake it for about 2 more hours, until the meat and vegetables are all tender, stirring once during cooking. During cooking, check to see if the stew is boiling rather than simmering, and if necessary lower the heat to 250 or 275 degrees F.
  3. Before serving, stir in the frozen peas, season to taste, and serve hot.

Buffalo Bourguignon


Buffalo Bourguignon
  • 4 1/2 pounds buffalo stew meat
  • 1 ounce butter, plus 2 ounces butter, for frying
  • 1 ounce flour
  • 4 tablespoons cooking oil, for frying
  • 2 strips bacon, cut to pieces
  • 1/2 turnip, diced
  • 1 small bunch parsley, leaves finely chopped
  • 1 sprig thyme
  • 1 sprig rosemary
  • 1 sprig oregano
  • 1 teaspoon chopped garlic
  • 2 red wine, burgundy most popular
  • Salt and ground pepper
  1. Combine 1-ounce of butter and 1-ounce of flour to make a paste. Set aside. In a large heavy-bottomed saucepan, brown the buffalo in remaining 2 ounces butter and oil on a medium to high heat for 4 or 5 minutes until seared on all sides. Remove from pan and reserve.
  2. Add onions and cook until translucent. Add bacon and cook until softened. Add carrots, celery, turnip, parsley, thyme, rosemary, oregano, and garlic. Add the butter and flour mixture. Stir to make sure ingredients are well combined. Add the buffalo back and pour in the wine, making sure that it covers the ingredients. Bring to a boil and season with salt and freshly ground pepper. Cover and simmer for 4 hours on a low heat.
  3. Garnish with a little chopped parsley and serve with bread.

Saffron Risotto


Saffron Risotto
  • 1 cup dry white wine
  • 7 cups chicken or turkey broth
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 cups Arborio rice
  • 3 pinches saffron or 1/4 teaspoon tumeric
  • 3 tablespoon parmesan cheese, grated
  • Salt and pepper, to taste
  1. In a saucepan, bring broth to a simmer. Keep warm over low heat.
  2. In a large saute pan, melt butter over medium heat. Add oil and rice cook for two minutes, stirring to coat each grain. When rice beings to make a cracking sound, add saffron threads or tumeric. Add white wine and cook, stirring, until the rice has absorbed the liquid. Add the broth, 1 cup at a time. Continue to stir, allowing the rice to absorb each addition of broth before adding more. Test the rice for doneness, it should be al dente but creamy. Remove risotto from heat, add grated cheese, salt, and pepper. Serve with Osso Bucco.

Portuguese Braised Ossso Buco


Portuguese Braised Ossso Buco
  • 3 lbs. buffalo osso buco
  • 1 teaspoon mixed peppercorns
  • 1 teaspoon whole allspice berries
  • 6 whole cloves
  • 2 cinnamon sticks
  • 2 bay leaves
  • 6 oz. bacon strips or bacon fat, chopped
  • 2 large yellow onions
  • 7 cloves garlic, minced
  • 2.5 cups buffalo or turkey stock
  • 2 or more cups dry red wine
  • 2 tablespoons dark molasses
  • 1 teaspoon salt
  • 1 dried cayenne pepper
  1. Heat a large pot until hot. Add bacon, let the fat render. When crispy, remove with a slotted spoon and set aside. Place Osso Buco into hot rendered fat. Sprinkle salt and pepper over each one and sear until brown on both sides, take out and set aside.
  2. Turn heat to low, add olive oil if pot is dry. Add onions, sauté until softened. Add garlic and sauté for an additional minute.
  3. Add beef stock, wine, molasses, and one teaspoon of salt into the pot. Put peppercorns, allspice, cloves, cinnamon, and bay leaves into a cheesecloth pouch. Add to pot along with cayenne pepper. Cover the osso buco and braise in the oven for four hours, turning once, and using a spoon scoop the juices and the onions and pour over the top of the meat. Meat should fall off the bone when done.
  4. Remove from oven and serve with bones and sauce on top.

Ossso Buco alla Milanese


Ossso Buco alla Milanese
  • 4 pieces buffalo osso buco
  • 1/2 cup of all-purpose flour
  • Coarse salt and black pepper
  • 4 tablespoons cooking oil
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 1 medium carrot, chopped
  • 1 celery stalk, chopped in half
  • 1 small fennel bulb, trimmed & chopped
  • 3 garlic cloves, minced
  • 2 strips orange zest
  • 1 bay leaf
  • 1/2 teaspoon dried marjoram
  • 1 cup or more dry white wine
  • 1 cup chicken or turkey stock
  • 2 cups tomatoes, chopped
  1. Heat oven to 300°F. Pour the flour into a shallow dish, season meat on all sides with salt and pepper. Roll in flour to coat, shake, then pat to remove excess flour.
  2. Put the oil and 1 tablespoon of butter in a heavy braising pot and heat over medium-high heat. When the butter has melted and the oil is shimmering, put meat flat side down into the pot. Brown the meat turning it once until both sides are caramelized, five minutes per side. Take off and set aside. If the pieces are large, brown in batches. Add oil and butter as needed.
  3. Put the remaining butter or your choice of cooking oil into the pot and melt on a medium heat. Add onion, carrot, celery, and fennel. Stir until they begin to soften, but not brown. Stir in garlic, orange zest, marjoram, and bay leaf. Let it stew for a minute. Add the wine, increase heat, and bring to boil. Add stock and tomatoes, bring to a boil.
  4. Place meat in pot so that they are submerged in braise. Pour white wine over the top to just cover meat. Cover with lid, place in oven for 3-4 hours, until meat is completely tender and pulling away from the bone.

Crock Pot Barbeque Brisket


Crock Pot Barbeque Brisket
  • 1 tablespoon dried thyme leaves
  • 1 tablespoon paprika
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons salt
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground cumin
  • 3 pounds bison brisket, trimmed of fat
  • 2 tablespoons Worcestershire sauce
  • 1 1/2 cups barbeque sauce
  1. Combine thyme, paprika, pepper, salt, onion powder, garlic powder, cayenne, and cumin in a small bowl; set aside. Rub brisket all over with spice mixture.
  2. Pour Worcestershire and barbeque sauces into a slow cooker; place beef on top. Cover, and cook on LOW 8 to 10 hours, until fork tender.

Braised Bison Brisket in Pomegranate Sauce


Braised Bison Brisket in Pomegranate Sauce
  • 2 pounds bison brisket (trimmed)
  • sea salt
  • Light olive oil, as needed
  • 1 onion, sliced
  • 4-5 cloves garlic, chopped
  • 1 cup unsweetened pomegranate juice
  • 1 14-oz can Muir Glen fire roasted crushed tomatoes
  • 1/4 cup balsamic vinegar
  • 1/8 cup pure maple syrup
  • 1 teaspoon dried French herb mix or Bouquet Garni
  • A small pinch of cinnamon
  1. Salt & pepper the meat on all sides.
  2. Add a small dash of olive oil to the crock. Add in sliced onion and garlic. Stir to coat with the olive oil. Place the meat on top.
  3. Pour in the pomegranate juice, crushed tomatoes, balsamic vinegar and maple syrup. Stir to combine. Add the dried herbs, a pinch of cinnamon, sea salt and ground pepper.
  4. Stir a little bit to co-mingle ingredients.
  5. Cook on low for 8 hours.

Savory Oven Brisket


Savory Oven Brisket
  • 2 tablespoons soy sauce
  • 1/2 cup black coffee
  • 3 lbs. buffalo brisket
  • 1/2 cup catsup
  • 1/2 cup chili sauce (Asian section)
  • 1/2 cup honey
  • 1/3 cup Worcestershire sauce
  • 1 large clove minced garlic
  1. In a large Dutch oven, brown meat on both sides. Combine remaining ingredients and pour over brisket. Cover and simmer on stove top or in a 325 degree F oven for 3-4 hours or until tender. To serve, slice on the diagonal.