Page 72 - ESCARPMENT MAGAZINE | Winter 2013
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72
Escarpment Magazine Winter 2013
It always amuses me when with certain game meats the thought is: if raised behind a fence it’s not truly wild.
Well, I once read a sign while visiting a friend’s Bison Ranch, that symbolizes my thoughts on that point of view.
It read, "These bison can cross this pasture at close to 30 miles an hour and in less than 10 seconds, unless you
can do it quicker, for your own safety, KEEP OUT!"
Like us, animals are what they eat. Bison are grazers—love grasses and in the winter, hay. They can’t be put in
a confined feed lot like most beef are, and are not raised in any way but natural, they just don't have to wander as
far for their feed. Bison is a great item to try as an alternative to beef as it has much the same appearance and texture
as beef, with much less fat and without drugs. And because it has such as low fat content, its flavours can move well
into your vegetable portion as the contrast is less.
Bison meat is a nutrient dense food because of the proportion of protein, fat, mineral, and fatty
acids to its caloric value.
Trust me, its a real treat on a cold winters eve, Enjoy!
Get a
LittleWild
RECIPE | BO ILIE & SEAN KELLY PHOTO | CLAY DOLAN
escarpment
EPICURE
Bison Beer Braised Short Ribs with Winter Vegetables
and Roasted Onion Garlic Mash
Ingredients - Short Ribs
3 to 4 pounds beef short ribs, cut in-between the bones 3-inch pieces
Sea salt, Freshly cracked black pepper, Flour
1 tablespoon vegetable oil, for roasting the short ribs
1 tablespoon butter
1 small onion cut into eights
1 bag pearl onions
4 carrots cut in 3" pieces
250g of button or mushroom of choice
4 cloves garlic, whole
2 sprigs of rosemary and thyme
8 cups of game stock, (beef stock or chicken stock if you wish)
2 bottles of Creemore Springs urBock Lager
1 tbs of honey or brown sugar
Directions...
Preheat oven to 350-375
°
. Season short ribs with salt and
pepper and dredge in flour before browning. In a hot pan brown
off short ribs and place them into a pot, deglaze the pan and add juices into the pot. In the same
hot pan sweat off veg for about 8 min, deglaze and place into the pot with short ribs. Now add your beer,
stock, fresh herbs, and honey, make sure the ribs are covered with liquid. Bring to a boil and place into the
oven with a lid on for about 3 1/2 hours. In the last hour remove the lid to allow sauce to reduce by half.
You can add a bit more flour and or butter if you would prefer a thicker broth.
Ingredients...
4 large Russet Potatoes
1 cup of milk
200g of butter
3 cloves of garlic
1/2 small onion
150ml of olive oil
Roasted Onion Garlic Mash
For more wild
recipes and info go to
Directions...
Preheat oven to 350-375° Remove the skin off
the potatoes and place in pot with water and a dash of salt,
boil until soft. In a small pot heat up milk and butter and re-
duce by half. In another small pot add olive oil, garlic and
onion and place in oven until golden brown. Once
browned, puree garlic and onion with the oil and set aside.
Mash the potatoes, with a whisk stir and add all the reduced
milk/butter and the onion/garlic puree. Plate and serve.
Plating...
With a large spoon place a
portion of mash in the center of the
plate, press down on the center creating
a bowl type shape. Now place 3-4
pieces of the short ribs atop the mash
followed by veg and sauce. To finish the
plate, fresh herbs can be used as gar-
nish. Now you are ready to serve, enjoy
and take compliments.
|E|
COOKING WITH SEAN KELLY
