Tag Archives: bison

Bison, Peas and Rice Risotto

Rice by WayTru

Here’s another way of cooking ground bison. The dish is not very complicated, but it will require at least 2 pots and one pan to prepare… You’ll need: 1 cup of white rice, 300 gr ground bison, 1 cup frozen peas and carrots, 1 onion, 3-4 garlic cloves, oil, cooking wine, salt, pepper, basil and parsley (optional: saffron threads).
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Stuffed Peppers and Tomatoes

Three pepper by chefranden

Stuffed peppers and tomatoes are more easier to make than it may sound. You’ll need: 3 bell peppers, 3 large tomatoes, 3 Roma tomatoes, 1 onion, 2-3 garlic cloves, 300-400 gr. ground meat (I prefer a mixture of pork and beef, but it works well with any meat or, if vegetarian, with rice and mushrooms), basil, thyme, oregano, parsley, salt, pepper, oil and chicken/ vegetable stock (if you don’t have stock, just dissolve 1 maggie cube in water or use vegeta).

Instructions:

  1. Prepare the bell peppers and the large tomatoes: remove tops, then discard seeds (with the tomatoes, use a teaspoon and spoon out the contents). Put aside.
  2. Prepare the meat: finely cut onion and fry it for 1-2 minutes in a large pan with a bit of oil. Add the garlic, finely chopped or crushed, then add the meat and stir for 2-3 minutes.
  3. Remove from oven and put in a large bowl. Add all the spices (basil, oregano, thyme, parsley) and salt and pepper and mix well.
  4. Spoon meat mixture into hollow peppers and tomatoes (if using a mixture of rice and mushrooms, follow exactly the same steps, but do not fill your peppers and tomatoes completely, because rice will expand a bit). Place them in a cooking pot.
  5. Remove skin from the remaining Roma tomatoes (put them in boiling water for 1-2 minutes), then cut and add to the pot.
  6. Add stock to cover the peppers.
  7. Cook on stove for 30 minutes, medium heat. After it has boiled, move to oven (350F) for some 30 minutes.
  8. Serve hot with sour cream on top.
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Meat Shops in Calgary

Organic, free range, naturally raised… New categories for consumers concerned with genetically modified foods, growth hormones and antibiotics in their meat. I confess to getting a bit lost here. So, here’s a list of meat stores in Calgary and the labels they claim for their meat. It’s a list in progress, so feel free to suggest stores I’ve missed and to check it again and again over time…

  • Second to None Meats – three stores available on 4th St SW (#3-2100 4th St SW), Macleod Trail South (7400 Macleod Trail South) and Bowness (4612 Bowness Road NW). Sells Alberta beef from the Canadian Celtic Cattle Company which is labeled ‘naturally grown’ – according to producers, this means no hormones, no steroids, no antibiotics used in the finishing period (what does that mean???). The pork is available from Broek Pork Acres and is labeled no antibiotics, no growth hormones, no animal by-products. The chicken is brought from Maple Hill farms in BC and is labeled free range, no animal by-products, no medication. The eggs are certified organic free-range. You can also find a range of home-cooked meals (I was told the meat pies and the cabbage rolls are absolutely delicious).
  • Spragg’s Meat Shop at Calgary Farmers’ Market – Sells pork labeled free range – according to producers, this means raised outside, no hormones and no antibiotics in the feed (does it mean they can be injected though?). Delicious sausages and wide variety of pork meats.
  • Grazin Acres at Calgary Farmers’ Market – Sells pork, chicken, turkey, duck, lamb and eggs. All labeled organic, no hormones, no growth hormones. In my opinion, cheapest organic eggs (4.99 the extra large 12 eggs pack). A small leaflet from the producers clarifies the following terms: certified organic (no growth hormones, medication, free run, fed certified organic grains), natural (no hormones and medication), free range/ run (animals raised able to walk around).
  • Sun Works Farm at Calgary Farmers’ Market – Sells chicken, turkey, pork, beef, and bison. The meats are certified organic, and the eggs are organic and free range. I love the ground bison – a small pack is around $5 and it’s enough to prepare 4 servings of the meatballs I was talking about here. They also sell bones for stock, which I find useful.
  • Hoven Farms at Calgary Farmers’ Market – Sells Alberta beef, certified organic – according to producers, this means no antibiotics, no artificial hormones (see comment below from producer), fed with chemicals-free grass. You can also get the beef bones for stock.
  • Regina’s Fine Meats at Crossroads Market – Sells Alberta pork, chicken and a good selection of smoked meats and sausages. A poster at the shop indicates that the meat was not medicated, but doesn’t clarify what this means. The website says that the sausages have no msg, no nitrates, no binders or fillers.
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Bison Meatballs (Quasi) Marinara

winter-in-calgaryFor a lack of better name, I call these bison meatballs marinara. But the sauce I use is a bit different from the meaballs marinara sauce. If in Calgary, you can buy a small bag of minced bison meat from Sunworks farm at the Farmers’ Market – it’s around $6 and it’s good for 3-4 portions. You’ll also need: 1 onion, 3-4 white mushrooms,  1 can tomato sauce or diced tomatoes, 1 carrot (optional), 2-3 garlic cloves, oil, 1 egg, cooking (red) wine and dry spices (like parsley, basil, oregon, thyme).

Instructions:

1. Prepare the meat: put it in a big bowl and mix it with a bit of red wine, 1 tablespoon oil, 2-3 garlic cloves (finely minced), 1 egg and spices. Let it stand in the fridge for anything between 30 minutes – 24 hours.

2. You’ll first fry the meatballs: in a frying pan, put enough oil to cover the whole pan. Take small pieces of the minced meat with your hands, and roll them into meatballs. In a plate, have some white flour and roll the meatballs in it, just enough to coat them.

3. Fry the meatballs for some 5-10 minutes. Turn them around to avoid burning them. Drain them of the extra oil, and put them on a plate.

4. In a different pot, put a bit of oil and fry the finely chopped onion for 1-2 minutes.

5. Add the sliced mushrooms, and stir for a couple of minutes.

6. Add tomato sauce and/or diced tomatoes and a bit of (red) cooking wine. Add salt, pepper and, when boiling, add the spices. Optional: add the finely grated carrot for extra taste.

7. Put the meatballs into the boiling sauce. If the sauce doesn’t cover the meatballs completely, add more water.

8. Let it boil for 5-10 minutes (medium to low heat).

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