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Buffalo or Bison SLOW COOK Recipes

Boiled Buffalo Brisket

2 lb. Bison brisket

1 1/2 cups water

2 1/2 tsp. salt

1/4 tsp. pepper

4 potatoes, pared and cut into fourths

4 carrots, sliced

3 onions, chopped

Snipped parsley

Prepared mustard or horseradish

Heat Buffalo brisket, water and 1 tsp. salt to boiling in Dutch oven, reduce heat.  Cover and simmer 1 1/2 hours.  Add potatoes, carrots and onions, sprinkle with 1 1/2 tsp. salt and pepper.  Cover and simmer until brisket and vegetables are tender, about 45 minutes.  Drain brisket and vegetables, reserving broth.  Mash vegetables or puree in food mill, mound on heated platter.  Cut brisket across grain into thin slices, arrange around vegetables.  Garnish with parsley, serve with reserved broth and mustard or horseradish







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