Durham Ranch Venison Cutting Demonstration
We were happy to again host our friend and renowned Chef Graham Brown this morning as he demonstrated how to deconstruct a Denver Leg. He is an amazing chef who loves to share his great passion for venison, a healthy alternative protein that can comfortably fit into any diet and menu. Among the tastings were Venison Potstickers, Venison Sliders and a special surprise dish, whose recipe we will share next week. To try venison in your kitchen, give our sales team a call. We are happy to share ideas, suggestions and recipes to help integrate this healthy, low calorie, low carb, low fat, delicious and rich protein into your food repertoire.
Durham Ranch Natural Venison Stroganoff
Need a quick, natural, delicious and exotic dish for dinner? Join our friend and renowned Chef Graham Brown as he prepared Venison Stroganoff in under 8 minutes!
https://www.youtube.com/watch?v=yX1iHRn1NSM&feature=youtu.be
Tips: Cooking with Bison
While bison is similar to beef in flavor, it has far less fat, so it needs different preparation to achieve the best results. Specific techniques vary by cut, but here are some general guidelines.
1/3 LESS TIME
Bison requires about 1/3 less cooking time than beef. However, you don’t want to rush it. Cooking bison over a lower temperature helps maintain its moist and tender texture
1/3 LESS HEAT
Like beef, bison is best enjoyed rare to medium rare. But remember, it requires 1/3 less heat to cook. “Low and slow” is a good rule to follow as long as you don’t overcook.
LET IT REST
Let your bison rest in a warm place for 5 to 15 minutes after cooking. Don’t cut into bison until it has rested. Cutting too soon will let the sealed-in juices escape.
CHECK THE TEMP
For the best taste, most bison steaks and roasts should be cooked to an internal temperature of 120–140° F when taken off grill or out of oven. Trust your meat thermometer, not your eyes!
Prize Winning Baby Back Ribs
“Sprinkled with a cumin, chili powder, and paprika spice rub, these ribs are slow-cooked over indirect heat for an hour. They’re brushed with your favorite BBQ sauce during the last few minutes of grilling.”
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Prep Time: 30 Minutes
Cook Time: 1 Hour 5 Minutes
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Ready In: 1 Hour 35 Minutes
Servings: 6
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INGREDIENTS:
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1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon paprika
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salt and pepper to taste
3 pounds baby back pork ribs
1 cup barbeque sauce
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DIRECTIONS:
| 1. | Preheat a gas grill for high heat, or arrange charcoal briquettes on one side of the barbeque. Lightly oil the grate. |
| 2. | In a small jar, combine cumin, chili powder, paprika, salt, and pepper. Close the lid, and shake to mix. |
| 3. | Trim the membrane sheath from the back of each rack. Run a small, sharp knife between the membrane and each rib, and snip off the membrane as much as possible. Sprinkle as much of the rub onto both sides of the ribs as desired. To prevent the ribs from becoming too dark and spicy, do not thoroughly rub the spices into the ribs. Store the unused portion of the spice mix for future use. |
| 4. | Place aluminum foil on lower rack to capture drippings and prevent flare-ups. Lay the ribs on the top rack of the grill (away from the coals, if you’re using briquettes). Reduce gas heat to low, close lid, and leave undisturbed for 1 hour. Do not lift the lid at all. |
| 5. | Brush ribs with barbecue sauce, and grill an additional 5 minutes. Serve ribs as whole rack, or cut between each rib bone and pile individually on a platter. |