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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


(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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Buffalo Chili

(serves 10)Recipe created by Suzanne Marino
Chef/owner of Cadillac Grille in Jackson Hole, Wyoming. It’s perfect after a long day of skiing or for halftime while watching the game.2 pounds ground buffalo1 tablespoon oil1 small sweet onion, diced1 small green pepper, diced16 ounces dried kidney beans1 12 ounce can diced plum tomatoes1 12 ounce can tomato puree1 tablespoon brown sugar4 cloves garlic crushed4 tablespoons chili powder1 tablespoon cumin2 teaspoons thyme1 teaspoon cayenne pepper12 ounces of water or beer Directions In a sauté pan with spray or oil, sauté diced onion & bell pepper with garlic and ground meat until medium well...

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