Donalda Springs Organic Bison Pepper Steak

1 lb. bison steak, cut into thick strips
3 tbsp butter
1 boullion cube, dissolved in 1½ cups hot water
1 clove garlic (or ½ tsp garlic powder)
3 tbsp soya sauce
1 large onion, cut into wedges or thin slices
1 can mushrooms
1 tbsp sugar
¼ tsp pepper
2 tbsp water
1 tbsp flour
2 green peppers, sliced
Brown meat with butter in skillet over low heat. In a
medium-sized bowl, mix the boullion, garlic, soya sauce,
onion, mushrooms, sugar and pepper. Add to skillet. Stir
flour into water to make a smooth paste and then mix into
contents of the skillet. Add green peppers and simmer for
10 minutes before serving.
Serves 4

Visit our online Cowboy Country Market or call toll free at 1-800-943-7336 to order!

Venison Shanks

6 (6-8) oz venison shanks
½ cup vegetable oil
1 ½ cups flour
2 cups red wine
1 qt game or beef stock
½ cup diced garlic
6 sprigs fresh thyme

Season shanks well using salt and pepper. In a 10-qt cast iron Dutchoven, heat oil over medium-high heat. Dust shanks in flour, shaking off excess. Sear shanks on all sides until golden brown. Remove and keep warm.
In the same pot, sprinkle in 3?4 of remaining flour. Whisk until a light brown roux is achieved. Add red wine and stock, blending the sauce well. Bring mixture to a boil and reduce to simmer.
Return shanks to sauce then add garlic, thyme and salt pork. Cover and simmer for 1 ½ – 2 hours or until shanks are fork-tender but not falling apart. Preheat oven to 350º F. When shanks are tender remove from pot, place on a cookie sheet and keep warm.
Add all remaining vegetables directly into the sauce. Cover and bake for 1 hour or until vegetables are done. Return the shanks to the pot and reheat 15 – 20 minutes. Serve hot.

Bar C Ranch Pulled Beef

Those Lazy Hazy Crazy Days of Summer are Here!

Summer means long days dripping with sunshine, haying season, fencing, wading in the creek, long days in the saddle and plenty of friends and family dropping in on their vacation. These ranch recipes are easy to prepare and give ample time for visiting — or (reality check) running into town for haying equipment parts.

Bar C Ranch Pulled Beef

By Sharon Cooper (Ash’s Mom), Senlac, Sask.

Serves quite a few

1 medium onion, chopped
1/2 cup ketchup
1/3 cup vinegar
1/4 cup packed brown sugar
1/4 cup tomato paste
2 tbsp paprika
2 tbsp Worcestershire sauce
2 tbsp yellow mustard
1 1/2 tsp salt
1 1/4 tsp black pepper
4 lbs boneless beef roast (may be used whole or cut into fours)

Method:

In a 4 1/2 to 6 qt. slow cooker pot, stir in all the sauce ingredients and mix well. Add beef to the well-mixed sauce and turn to coat well.
Cook on low setting 8 – 10 hours. Transfer beef to bowl, turn slow cooker to high and boil sauce until slightly thickened.
While sauce is boiling, use two forks to pull meat into shreds. Return shredded meat to slow cooker and toss with sauce.
Reheat on high if necessary. Spoon meat mixture onto buns.

Beef Ragout

1 cup:
169 Calories
3.5 g Total Fat
12 g Carbohydrate
2 g Fibre
23 g Protein
306 mg Sodium

Hearty beef flavor is sweetened with caramelized onions.
Serve this colorful, chunky stew over mashed potatoes.

Chopped onion	2 cups	500 mL
Garlic cloves, minced (or 1/2 tsp., 2 mL, powder)	2	2
Hard margarine (or butter)	2 tbsp	30 mL
Boneless inside round (or blade or chuck) steak, trimmed of fat and cubed	2 lbs.	900 g
Reserved tomato juice, plus water to make	1 cup	250 mL
Bay leaves	2	2
Pepper	1/4 tsp.	1 mL
Whole baby carrots	2 cups	500 mL
Whole small fresh mushrooms	2 cups	500 mL
Can of stewed tomatoes, drained and juice reserved	14 oz.	398 mL
Medium green pepper, slivered	1	1
Paprika	2 tsp.	10 mL
Seasoned salt	1 tsp.	5 mL
Water	1/3 cup	75 mL
All-purpose flour	2 tbsp.	30 mL

Saute onion and garlic in margarine in large frying pan until onion is soft and golden. Turn into ungreased 3 quart (3 L) casserole. Add beef. Add tomato juice mixture, bay leaves and pepper. Stir. Cover. Bake in 325¡F (160¡C) oven for 1 1/2 hours. Add next 6 ingredients. Stir. Cover. Bake for about 1 hour until beef is very tender. Remove and discard bay leaves. Stir water into flour in small cup until smooth. Gradually stir into beef mixture. Cover. Bake for 15 minutes until bubbling and thickened. Makes 10 cups (2.5 L).

Slow Cooker Method: Saute onion and garlic in margarine in frying pan until onion is soft and golden. Place in 4 quart (4 L) slow cooker. Add next 10 ingredients. Cover. Cook on Low for 8 to 10 hours or on High for 4 to 5 hours. Remove and discard bay leaves. Stir water into flour in small cup until smooth. Stir into beef mixture. Cover. Cook for 15 minutes on High until bubbling and thickened.

Reprinted from Stews, Chilies & Chowders (c) Company’s Coming Publishing Limited

Stuffed Steak

The “stuffing” shows so attractively once the steak is cut.

Wonderful basil and tomato flavor.

Basil pesto 1?3 cup 75 mL
Sun-dried tomato pieces, soaked in boilingwater for 10 minutes and then chopped 6
Freshly ground pepper, generous sprinkle
Top sirloin steak (1 1?2 inches, 3.8 cm, thick), trimmed of fat 2 lbs. 900 g
Preheat barbecue to medium. Combine pesto, tomato, and pepper in small bowl.

Cut 3 or 4 straight gashes lengthwise down 1 side of steak, about 1?2 inch (12 mm) deep. Spread pesto mixture inside gashes. Carefully place on ungreased grill over indirect heat. Close lid. Cook for about 35 minutes until desired doneness. Slice on sharp diagonal across grain. Serves 8.

1 serving:
170 Calories
7.5 g Total Fat
2 g Carbohydrate
1 g Fibre
23 g Protein
53 mg Sodium