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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

Huckleberry & Balsamic Agrodolce

Huckleberries & Elk are a classic combination out West. Today, we are sharing an easy recipe for this Italian-inspired Wild Huckleberry and Balsamic Vinegar Agrodolce (sweet and sour) Sauce that we have pictured with our cast iron seared 12oz. Elk T-Bone. The combination of the mildly acidic aged balsamic vinegar reduced down to a sweet syrup with wild mountain huckleberries and a garnish of fresh, aromatic thyme leaves is the perfect late summer sauce to accompany any of our elk or bison steaks.   Huckleberry & Balsamic Agrodolce Ingredients: 1/2 cup balsamic vinegar 1/4 cup wild huckleberries*blackberry, blueberry, or currants...

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Elk Sirloin Tartare

We’ve been talking a lot about grilling over live fire or searing your bison and elk steaks in a hot cast iron pan for that perfect crust, but today we’re going to keep it raw and show you a simple steak tartare recipe in the style of a neighborhood Parisian bistro or American steakhouse, while giving it a Western twist by using our @jhbuffalomeatco elk sirloin! The key to a great tartare is using the very best ingredients, from your protein source, to your farm fresh egg and condiments and keeping everything cold! Follow these easy steps for a simple and delicious...

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Elk Ribeye Yakitori Skewers

Our Elk Ribeyes are the perfect cut for slicing thin and marinating simply with soy, sugar, garlic and sesame oil for a quick and delicious, Japanese inspired grilled yakitori style meal! Soy & Garlic Marinated Elk Ribeye “Yakitori” Ingredients: 2 ea. JHBMCo. Elk Ribeye steaks (8oz. ea.) 1 Tbsp. soy sauce 1 Tbsp. light brown sugar 1 Tbsp. sesame oil 1 tsp. chili flake 2 ea. garlic cloves, sliced thinly Serves: 4 - Begin by soaking 12ea. bamboo skewers in water. We prefer the double prong type as pictured. If you are using single skewers, we suggest using two, which...

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