Sage Bison Burgers with Balsamic Bacon Apple Chutney

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OK, so the title is a bit ridiculous. Overwhelming. But there are too many flavors in this dish to be ignored!  Enjoy this taste sensation and love that it is paleo-preferred.
Prep time: 10 mins
Cook time: 
Total time: 
Serves: 4
Ingredients: For the burgers
  • 1lb Ground Bison
  • 2 tablespoon fresh sage, chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • salt and pepper, to taste
  • 1-2 tablespoons choice of fat (I used bacon fat)
For the chutney
  • 5-6 slices bacon, diced
  • 1 red onion, diced
  • 1 apple, cored and diced
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons water
  • pinch of salt
Instructions
  1. Place large skillet under medium heat and add diced bacon. Cook down until bacon is completely cooked through, then place cooked bacon on a plate with a paper towel and leave 2-3 tablespoons of bacon fat in the pan.
  2. Then add your diced onion to the hot pan and cook down until translucent.
  3. Next add your apple and mix with onion and cover to let cook for 4-5 minutes.
  4. Then add your balsamic vinegar and water and a bit of salt and thoroughly mix together until the balsamic vinegar is completely incorporated in.
  5. While your chutney is finishing cooking, mix your burger ingredients together in a bowl.
  6. Make 4 burger patties and place burgers in a skillet under medium heat with 1-2 tablespoons of your choice of fat.
  7. Cook on both sides for about 5-8 minutes or until cooked to preference.
  8. Place chutney on top of burgers and consume!!

Thank you paleOMG.com! 

Wild-Boar Bites

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From the Food Network’s appetizer collection:

  • Total Time:  20 min
  • Prep:  15 min
  • Cook:  5 min
  • Yield:  4 servings

Directions

Cook 1/4 pound assorted wild mushrooms and some chopped chives in a skillet with butter until wilted. Season with salt and pepper. Top 12 pieces pumpernickel cocktail bread with wild-boar salami (or other wild cured meat). Top with the mushrooms, drizzle with olive oil and garnish with chives and hot cherry peppers.

Braised Wild Boar Shanks with Sweet Soy and Star Anise

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Wild-boar shanks are a great alternative to farmed pork. Johnny Monis braises them until tender in a fragrant broth loaded with garlic, star anise, cloves and cinnamon.

  • ACTIVE: 30 MIN
  • TOTAL TIME: 2 HRS 30 MIN
  • SERVINGS: 6

Ingredients:

  1. 1/4 cup canola oil
  2. 6 wild boar shanks (about 5 pounds)
  3. 12 garlic cloves, lightly smashed
  4. 8 star anise pods
  5. 3 whole cloves
  6. Two 4-inch cinnamon sticks
  7. 10 cups water
  8. 1 cup low-sodium soy sauce
  9. 1/4 cup kecap manis (sweet soy sauce) or 2 tablespoons molasses
  10. 1 cup palm sugar or light brown sugar
  11. Steamed rice and cilantro, for serving

Directions: 

  1. In a very large skillet, heat the oil. Add the boar shanks in a single layer and cook over moderately high heat, turning occasionally, until browned, about 10 minutes. Transfer the shanks to a large enameled cast-iron casserole or Dutch oven.
  2. Add the garlic, star anise, cloves and cinnamon sticks to the skillet and cook over low heat, stirring occasionally, until fragrant, about 1 minute. Add the water, soy sauce, kecap manis and sugar and scrape up any bits stuck to the pan.
  3. Pour the liquid into the casserole and bring to a boil. Simmer over low heat, partially covered, until the meat is tender and nearly falling off the bone, about 2 hours; turn the shanks occasionally.
  4. Transfer the shanks to shallow bowls and strain the broth. Spoon off as much fat as possible. Serve the shanks with rice and cilantro and spoon some of the fragrant broth on top.

Suggested Pairing:  Robust, meaty Syrah from the Rhône’s Crozes-Hermitage region goes well with gamey meats like boar.

Thank you Food and Wine

 

Outdoor Gourmet Promotes Bison Skewers

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The popular cooking website, Outdoor Gourmet, is promoting more than cutlery, cooking planks and other supplies. They recently posted a tasty recipe for Bison Satay Skewers:

INGREDIENTS

Outdoor Gourmet Flat Cedar Grilling Skewers

12 oz Bison Sirloin Steaks, cut into 2-inch strips, (if you don’t have bison, use beef)
1 teaspoon freshly grated ginger
1 teaspoon minced garlic
1 tablespoon curry powder
1/2 lime, juiced
2 tablespoons Sambal Oelek Chili Sauce
2 tablespoons Agave
Cilantro leaves, for garnish

INSTRUCTIONS

Soak:  Outdoor Gourmet grilling skewers for around 30 minutes.

Preheat:  Grill of frying pan to high heat.  400-450 degrees.

Next:  Mix garlic, ginger, curry powder, lime juice, Sambal Oelek Chili Sauce, and agave together.  Brush over Bison strips   Thread the beef onto the soaked skewers, working the skewers in and out of the meat so that the meat stays in place while grilling. The flat design of the Cedar Skewers prevents rolling or spinning when you flip your food.

Then:   Place loaded skewer on hot grill or frying pan. Sear each side for 3-4 minutes. Remove, garnish with cilantro and enjoy!

 

Holiday Prime Rib… a winter-time favorite

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Any time of year is a great time for Prime Rib, but during the holidays and the cold early evenings of winter seem especially appropriate for a delicious slab of this scrumptious roast.

What is your favorite way to cook a prime rib?  There are a few different options, but an easy one to try is referred to by many as “Method X“.   Give it a try and let us know how it turned out!  Another version of this method can be found here.

Happy Holidays!