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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

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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Adobo Buffalo Sirloin

1 lime, juiced1 tablespoon minced garlic1 teaspoon dried oregano1 teaspoon ground cumin2 tablespoons finely chopped canned chipotle peppers in adobo sauceadobo sauce from canned chipotle peppers to tastesalt and pepper to taste In a small bowl, mix the lime juice, garlic, oregano, and cumin. Stir in chipotle peppers, and season to taste with adobo sauce. Pierce the meat on both sides with a sharp knife, sprinkle with salt and pepper, and place in a glass dish. Pour lime and chipotle sauce over meat, and turn to coat. Cover, and marinate in the refrigerator for 1 to 2 hours. Preheat grill...

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Bison or Elk Cooking Tips

Bison or Elk meat is similar to beef and is cooked in much the same way. The taste is often indistinguishable from beef, although bison tends to have a fuller, richer (sweeter) flavor. It is not “gamey” or wild tasting. Bison and Elk are very low in fat, and cholesterol, and is high in protein, vitamins, and minerals. Fresh cut Bison and Elk meat tends to be darker red and richer in color than many of the other red meats. The lack of fat ensures that Bison and Elk meat will cook faster. Fat acts as an insulator – heat...

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