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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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Grilled Buffalo or Elk Steak with a choice of two Salsas

4 - 8-ounce buffalo filets or New York Strip Steaks Salt and fresh ground pepper Sprinkle steaks with salt and fresh ground pepper. Brush with olive oil. Grill or sauté to the desired temperature, serve with salsas. ~Roasted Tomato and Watercress Salsa~ 4 large vine-ripe tomatoes 2 bunches fresh watercress, stems removed 2 shallots, finely diced 4 ounces extra virgin olive oil 2 lemons, squeezed, seeds removed ~Roasted Corn Salsa~ 6 ears fresh corn 2 shallots, finely diced 2 limes – juiced 1 poblano pepper, finely diced, seeds removed 1 large vine-ripe tomato, finely diced 1 bunch fresh cilantro, stemmed...

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Buffalo or Elk Chili

2 lb ground Buffalo or Elk 1 tbsp oil or oil spray the sauté pan 1 small sweet onion, diced 1 small green bell pepper, diced 1 15-19oz dry kidney beans 1 12oz can of plum diced tomatoes 1 12oz can of tomato puree 1 tbsp of brown sugar 4 cloves of crushed garlic 4 Tbsp chili powder 1 Tbsp cumin powder 2 tsp thyme 1 tsp red chili flakes (optional) 12 ozs of water or one beer of choice In a sauté pan with spray or oil, sauté diced onion & bell pepper with garlic and ground meat until...

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