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A Jackson Hole, Wyoming Tradition

We've been committed to the craft of raising high-quality, responsibly-raised buffalo and elk meat for over seventy years


If you’ve been lucky enough to have a tender, lean elk steak right off of the grill, then you know what all the fuss is about. For those that haven’t had the chance to try free range elk, the flavor is similar to beef and is often described as clean and slightly sweet. All of our elk are raised on ranches here in the Mountain West. Lower in fat and higher in protein than beef or chicken, our grass-fed elk aren’t treated with any antibiotics, hormones or steroids. Their meat is an excellent source of iron, phosphorus and zinc. And...

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(Serves 4) From “A Taste of Wyoming Cookbook”, by Pamela Sinclair. Try one of our combo packs for this recipe, they’re a great value and will give you a chance to try a variety of cuts of bison meat. Use ONE OF THE ROASTS FOR THIS! 2 tablespoons olive oil3 pounds bison raost1 onion, coarsely chopped4 large carrots, peeled and chopped2 stalks celery, diced5 medium potatoes, quartered1 bay leaf2 tablespoons tomato paste1 cup dry red wine1 cup stock2 tablespoons flourSalt and pepper to taste Preheat the oven to 300 F. In a Dutch oven, heat the oil over medium-high heat. Add...

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(serves 2)Quick and simple marinade. Very tasty! Created by our friend Chef Mike. Perfect for a special occasion, or to make a regular night special.1 (8 pound) buffalo prime rib roast8 cloves garlic, minced2 tablespoons olive oil2 teaspoons salt2 teaspoons ground black pepper2 teaspoons dried thyme Directions Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour....

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