Wild Boar Chops with Apple Whiskey Sauce

Wild Boar Chops with Apple Whiskey Sauce

INGREDIENTS

4 wild boar rack chops, bone-in, totaling approximately 1.2 kg
salt and pepper to taste
3 tablespoons of extra light olive oil
3 tablespoons of softened butter

For the Brine: 

2 cups of water
2 tablespoons of sugar
1 tablespoon of salt

For the Whiskey Sauce:

4 tablespoons of extra virgin olive oil
1/2 a cup of diced white onion
1/2 cup of diced carrot
1/2 cup of diced celery
1 Granny Smith apple, peeled, cored and cut into 1-inch cubes
2 tablespoons of fresh rosemary leaves, loosely packed
Chop trimmings
2 garlic cloves, finely chopped
1/2 a cup of crushed canned tomatoes
1/2 a cup of whiskey
1 tablespoon of Worcestershire Sauce
2 cups of apple juice
2 cups of chicken stock
salt and pepper to taste

METHOD

Preparing the Wild Boar Chops:

1. Trim the chops and save the trimmings for the sauce. 
2. Tie a piece of kitchen twine around the sides of each chop; this helps them retain a uniform shape and makes them easier to work with. Place the chops in a resealable plastic bag,
3. Place the water, sugar, and salt for the marinade in a small bowl. Stir well to incorporate and pour over the pork chops. Seal the bag shut and marinate in the refrigerator for at least 5 hours, preferably overnight.

For the Whiskey Sauce:

1. Pour extra virgin olive oil into a large saucepan and warm over high heat until it starts to sizzle. Add the onion, carrot, celery, apple, rosemary and pork chop trimmings; reduce the heat to medium and cook, stirring well, for 3 to 4 minutes until the onion starts to soften. Add the garlic and the crushed tomato and cook for 1 minute more, stirring well. 
2. Add the whiskey and the Worcestershire sauce and increase the heat to high. Stir well until reduced by two-thirds, about 3 to 4 minutes. Add the apple juice and chicken stock. Bring to a boil and cover. Reduce the heat to low and cook for 45 minutes. 
3. Strain the sauce through a fine sieve, pushing the pulp through with a rubber spatula and trying to extract as much liquid as possible. 
4. Bring the strained sauce to a boil over high heat. Reduce the heat to medium and cook for 8 to 10 minutes, until the liquid reduces by about one-third and reaches a thick consistency. Add salt and pepper to taste. 
5. Keep the sauce warm until you're ready to use it, or store, covered, in the refrigerator once it cools down. The sauce can be made up to 2 days ahead.

Assembly:

1. Preheat a cast iron pan. Take the chops out of the marinade and pat dry with a paper towel. Discard the marinade. Sprinkle the chops with salt and pepper to taste, and then brush each side with extra light olive oil. You do not need to use all of it.
2. Reduce the heat on the burner to medium and cook the chops for 3 to 4 minutes per side with the cover down. Place the chops on a tray and cover with foil. 
3. Bring the whiskey sauce to a boil in a saucepan large enough to hold all of the chops. Add the chops and reduce the heat to a simmer. Cook the chops, basting them with the sauce for 2 to 3 minutes over medium-low heat. Once they've finished cooking, remove the twine.
4. Place each chop in a single serving dish. Add the optional butter to the whiskey sauce, swirling it in the pan until it melts completely. Pour the whiskey sauce over the chops, and serve. 


 

Crocodile and Shrimp Laska

Crocodile and Shrimp Laska

INGREDIENTS

1/3 cup of vegetable oil
1 kg of large shrimps, peeled, deveined, tails intact, heads and shells reserved
2 teaspoons of sea salt flakes
500 ml of water
500 ml of chicken stock
500 ml of coconut milk
400 gr of smoked tofu, cut into cubes
200 gr of crocodile stew meat
80 gr of dried vermicelli rice noodles
450 gr of fresh Hokkien noodles
125 gr of bean sprouts, blanched
mint, coriander sprigs, and lime wedges to serve

For Laksa Paste:

2 long red chillies, coarsely chopped
10 dried chillies, soaked in hot water for 20 minutes
50 gr of dried shrimp, soaked in hot water for 20 minutes
1 tbsp of belacan (shrimp paste)
6 French or red eschalots, coarsely chopped
4 garlic cloves, coarsely chopped
5 cm piece of fresh ginger, sliced
5 cm piece of fresh turmeric, sliced
3 lemongrass stalks, white part only, thinly sliced
2 tbsp of ground coriander
6 macadamia nuts, coarsely chopped

METHOD

For the prawn stock:

1. Heat 1 tablespoon of oil in a large saucepan, over high heat. Add the reserved prawn heads, shells, and salt. Cook for 5 minutes, crushing the heads and shells with a wooden spoon until they turn vibrant orange.
2. Add water and bring to a boil, then reduce heat to a simmer. Simmer for 10 minutes, then strain through a fine sieve. Discard the solids and reserve the stock. Set aside until needed.

For the Laksa Paste:

1. Combine all ingredients to a smooth paste in a food processor. 

Create the dish:

1. Heat the remaining 1/4 cup of oil in a wok over medium-high heat. Cook half of the paste* for 10-15 minutes until fragrant and the oil separates, stirring regularly.
2. Add the prawn and chicken stocks, along with the coconut milk, and bring a boil. 
3. Simmer for 5 minutes, or until the oil separates from the coconut milk. Add the prawns and tofu puffs. Cook for 3 minutes, then add the crocodile meat and cook for a further 30 seconds. 
4. Turn off the heat
5. Meanwhile, place the vermicelli and Hokkien noodles into two separate bowls. Pour in hot water and set aside until softened. Drain. 
6. Divide the noodles and bean sprouts among serving bowls. Ladle in the stock and scatter with Vietnamese mint and coriander sprigs. Serve with lime wedges.
 

*The remaining laksa paste can be kept in an air tight container in the fridge for up to 1 month

Indian Sweet Potato Lentil Soup with Kangaroo

Indian Sweet Potato Lentil Soup with Kangaroo

INGREDIENTS

454 grams of ground Kangaroo meat
2 tablespoons of vegetable or olive oil
1 red onion, chopped
1 teaspoon cumin seeds
1 teaspoon of brown mustard seeds
1 tablespoon of medium curry powder
100 grams of red or green lentil or a mixture
2 medium sweet potatoes, peeled and cut into chunks
500ml of vegetable stock
400 grams of chopped tomato
400 gram can of chickpeas, drained
1/4 small bunch of cilantro
natural yoghurt and naan bread to serve

METHOD

1. Heat the oil in a large pan and add the ground kangaroo
2. Brown the grounds then add the onion and cook for a few minutes until softened . Add the spices and cook for 1 more minute, then stir in the lentils, sweet potatoes, stock and chopped tomatoes. 
3. Bring to a boil, then cover and simmer for 20 minutes until the lentils and sweet potatoes are tender. Add the chickpeas, and heat through. 
4. Season with salt, sprinkle with cilantro, and serve with seasoned yoghurt and naan bread. 

Now Featuring Organic Ocean!

At Black Angus Fine Meats & Game we feel food matters. Our mission is to make the best products on the market accessible to everybody. We do this by partnering only with companies that share our philosophy of responsibility and sustainability, while ensuring quality. Organic Ocean is no exception to this rule. An independent Canadian fishery, located in British Columbia, Organic Ocean prides themselves on "ocean friendly, sustainable, and responsible harvesting". We are thrilled to offer products from the first seafood supplier in the world to provide DNA certification, authenticating all of their products. 

What does this mean for those who care what they eat and want to ensure the long term health of our environment? YOU can make a difference. Swing by any of our retail locations and pick some up today, and taste the difference that a little care makes.

Photos from www.instagram.com/organicoceanseafood 

CURRENTLY CARRYING

Wild hook-and-line Haida Gwaii Chinook Salmon: The largest of the salmon, harvested by hook-and-line, has a high fat content and a well-defined, rich flavoured flesh.
Wild hook-and-line Pacific Ling: Don't judge a book by it's cover; the least attractive fish makes for the best tasting fish in the case of the Ling. Harvested by hook-and-line, the flesh turns to a tender white meat when cooked.
Wild Haidacore (Premium Northern Caught Albacore): Harvested by hook-and-line from healthy, younger class fish populations, Organic Ocean's Haidacore have an especially high oil content and flavourful flesh. Has a delicate, melt in your mouth flavour.
Chatham Sound Wild Sidestripe Shrimp:  Harvested from coastal inlets and fjords, immediately sorted and graded for size, tailed, rinsed and flash frozen which preserves the delicate flavour
Keta Salmon

Halibut season has just begun, stay tuned for availability!

 

*www.organicocean.com

Toad in a Hole with Maple Duck Sausage, Seared Leeks and Savoury

INGREDIENTS

115gr plain flour
large pinch of salt
freshly ground black pepper
4 large free-range eggs
300ml milk
1 bunch of leeks
2 tbsp fresh savoury leaves
4 Blue Mountain Fine Foods Maple Duck Sausage
30gr dijon mustard
30gr duck fat
knob of butter, to serve

METHOD

1. To make the batter, sift the flour into a large bowl. Add the salt and pepper.
2. Make a well in the centre of the flour and crack in the eggs. Using a wooden spoon, gradually beat the eggs into the flour then slowly beat in the milk until the batter is the consistency of a loose pudding. 
3. Strain and push any remaining lumps through a sieve. Cover and leave to stand for 30 minutes, or ideally 3-4 hours. 
4. Preheat the oven to 400F
5. Place a pot of seasoned water onto cook top and bring to a slow bowl
6. Wash and slice leeks into coins until you reach the green of the leaf, then place the coins into your boiling water to blanch for 4 minutes. Then remove and place leeks onto a towel to drain off any access water.
7. Heat a large non-stick pan and sear the now blanched leeks until perfectly golden brown o one side, then set aside. Cook the sausages over medium heat until golden-brown all over. Turn off the heat and brush the sausages with mustard. Set aside.  
8. Place the duck fat into an ovenproof dish and heat in the oven for five minutes, or until the dripping is hot and just beginning to smoke. 
9. Add the sausages and seared leeks to the hot dish and pour in the batter. Sprinkle with picked savoury then immediately return the dish to the oven and cook for 35-40 minutes until well risen and golden-brown. 
10. Serve seasoned with black pepper and a large knob of butter.

 

Bison Shank Noodle Soup

INGREDIENTS

For the Base Stock:

2 kg of beef or game marrow bones
2 white onions
1/2 cup of fried garlic
1/2 cup of sliced shallots
water

For the Noodle Soup:

6-8 pieces of Taiwanese style wide dried rice noodles
1.5 kg of bison shanks
2 litres of stock
1/2 cup of soy sauce
2 teaspoons of chili garlic sauce
2 tablespoons of chinese cooking wine
1 tablespoon of dark brown sugar
2 pieces of star anise
6 spring onions, white parts only and chopped
1/2 inch of ginger, sliced
3 garlic cloves, minced
water
fish sauce
vegetable oil

For Garnish:

2 bunches of bok choy
spring onions, chopped
soy sauce
sesame oil
freshly ground black pepper

METHOD

For the Base Stock - prepare a day ahead:

1. In a stock pot add the beef or game marrow bones and fill it with enough water to cover. Bring it to a boil and wait until scum rises to the top.
2. Turn heat off, drain and rinse the bones, remove any scum on the pot as well as the one on the bones. 
3. Place the bones back into the clean stock pot together with remaining base stock ingredients (apart from the tendons), and pour two litres of water into the pot. Bring to a boil, once boiling lower head and simmer for 2 hours. 
4. Let it cool; once cooled place in the refrigerator.
5. Next day, remove stock from the fridge and remove any solidified fat that rose to the top, leaving a small amount to add flavour. 
6. Heat stock up just enough to melt the solidified collagen, then drain the stock to another pot using a fine sieve. Set broth aside. 

For the Noodle Soup:

1. In a large pot add oil, and brown bison shanks on all sides. Remove bison from pot once browned and set aside. 
2. Saute the spring onions, ginger and garlic.
3. Combine the soy sauce and chili garlic sauce, then pour into the pot, and saute until fragrant. 
4. Pour the stock into the pot and add the bison, cooking wine, sugar, and star anise. Bring to a boil, skimming any scum that rises on the top. Simmer on low heat for 2 hours, or until the bison is fork tender. Add water if necessary to adjust taste. Season with fish sauce. 
5. Cook noodles according to package instructions.
6. Black the bok choy. 
7. Place the noodles into bowls with blanched bok choy, and pour broth and bison on top. 

Serve with chopped spring onions, soy sauce, and sesame oil on the side. 

Bison Shortrib Sliders

INGREDIENTS

For short ribs:

5 pounds of bison short ribs
1/4 cup of butter
3 celery stalks, rough dice
2 large carrots, rough dice
1 medium onion, rough dice
1 1/2 cups of red wine
1/2 cup of beef or game broth
1/3 cup of sherry
2 garlic cloves, peeled
2 bay leaves
1 large fresh thyme sprig

For the pickled caramelized onions:

1 tablespoon of butter
2 large red onions, halved, thinly sliced
1 1/2 teaspoons of sugar

Assembly

butter, room temperature
16 slider buns
12 ounces of old white cheddar, sliced
4 cups of baby spinach wilted

METHOD

For the short ribs:

1. Sprinkle the bison with salt and pepper. Melt the butter in a large wide pot over medium-high heat. Working in 2 batches, cook the bison until browned, about 6 minutes per batch. Transfer to a large rimmed baking sheet.
2. Add the celery, carrots and onion to the pot and saute until beginning to soften and brown, stirring often, about 5 minutes. Add wine, broth, sherry, garlic, bay leaves, and thyme sprig; bring to a boil, scraping up browned bits. Season with salt and pepper. 
3. Return the ribs to the pot. propping up on sides and arranging in a single layer. Cover, reduce heat to medium-low, and simmer for one hour.
4. Using tongs, turn ribs over in a pot. Cover and simmer until the ribs are tender and the sauce is very thick, occasionally rearranging the ribs in the pot to prevent sticking, about 1 and 1/2 hours longer. Uncover and cool for 30 minutes.
5. Transfer ribs to work surface. Discard the bay leaves and thyme sprig. Spoon off fat from the sauce pot. Remove the meat from the bones. Cut meat int 3/4 to 1 inch pieces. Return meat to pot and prepare for assembly.

For the pickled caramelized onion:

1. Melt the butter in a large skillet over medium to high heat. Add onions, sprinkle with salt, and saute until beginning to brown, stirring frequently, about 10 minutes. Add vinegar and sugar and cook until almost all vinegar is absorbed, about 1 minute. Season with salt and pepper.
2. Transfer to microwave safe bowl; cool. Cover and chill. Microwave in 15-second intervals until lukewarm before using. 

Assembly:

1. Line 2 large rimmed baking sheets with parchment paper. Butter all of your slider buns; place buns buttered side down, and toast in oven until golden brown. Once toasted flip the bottom bun of each sandwich and remove the tops from the tray and set aside.
2. Divide short rib mixture among the bun bases, about 1/4 cup for each. Divide cheese among sandwiches. Spoon about 1/4 cup of onions over each sandwich. Place large handfuls of wilted spinach atop onions. Place the tops back on the buns and return sandwiches to the oven until warm and melty.

Enjoy!
 

 

Asian Noodle Salad with Grilled 5 Spiced Venison Flat Iron

INGREDIENTS

For the dressing:

1 1/4 cups of boiling water
3 tea bags of Chinese black tea
2/3 cups of smooth peanut butter
1/4 cup of soy sauce
2 tablespoons of fresh lime juice
1/4 teaspoon of ground chili
1 cup of chopped cilantro
1/2 cup of chopped fresh mint

For the Venison, flat iron:

3, 12 ounces pieces of venison flat iron
kosher salt
vegetable oil
1 teaspoon of ground cinnamon
1 teaspoon of ground cloves
1 teaspoon of ground fennel seed, toasted and ground
1 teaspoon of ground star anise
1 teaspoon of Szechuan peppercorns, toasted and ground
1 teaspoon of whole toasted chili, ground

For the salad:

3/4 pound of ramen noodle (or other favourite noodle)
1 tablespoon of sesame oil
2, 12 ounce cucumbers, sliced thin into coins
8 large green onions, halved lengthwise, cut on diagonal
1 bunch of fresh mint, picked
1 bunch of cilantro, picked
3 shallots sliced thin into rings
1 carrot, peeled and cut into thin matchsticks
1/2 cup of roasted-salted peanuts, coarsely chopped
lime wedges
whole roasted chilies for garnish

METHOD

For the dressing:

1. Combine 1 and 1/4 cups of boiling water and tea bags and steep for 5 minutes.
2. Place peanut butter in medium bowl. Add 3/4 cups of the steeped tea, soy sauce, lime juice, and ground chili. Whisk dressing to blend well. Cover and refrigerate. Bring to room temperature before using, mix in cilantro and mint. Can be made up 1 day ahead. 

For the venison:

1. Season the venison flat iron with salt. Separately blend all spice ingredients in a bowl and set aside. 

For the salad:

1. Cook noodles in a large pot of boiling, salted water until tender but still firm to the bite. Drain, and rinse in cold water, drain again. Transfer noodles to a large bowl. Mix in sesame oil. 
2. Heat grill pan or large ridged cast-iron skillet over high heat for 4 minutes. Working in batches, grill venison until just brown outside but rare on the inside, about 1 minute per side. Transfer venison to a cutting board and dust liberally with your spice mixture. Allow to rest; the moisture from the resting meat will allow the spice to bloom and will become fragrant. 
3. Add cucumbers, green onions, carrots and shallots to the bowl with the cooled noodles. Add the dressing and toss to coat. Season salad with salt and pepper. Add mint and cilantro just before serving. 
4. Mound noodle salad in the center of a large serving platter. Slice the spiced venison flat iron against the grain of the meat into thin slices. Top the salad with the venison. Garnish with peanuts, chilies and lime wedges. 

Know your meat before you eat

Photo: cbc.ca

Photo: cbc.ca

Put yourself all the way back when a “land bridge” connected North America to Asia, a predicted 10,000 years ago. While some animals were unable to adapt within the North American climate after relocating from Asia, others adapted rather well. The bison found the vast lands covered in grass plains rather homey. The human North American inhabitants weren’t complaining either; the Bison assisted in sustaining them with food, shelter and tools for thousands of years.

In 1870, after years of Bison providing profitability to European settlers, the vast free-range population of Bison was depleting. Due to the profitability of Bison, people began catching free-range Bison to start their own private herds.  The free-range Bison population that was once 30 to 60 million, continued to dwindle. They weren’t just utilized for food; Bison hides were tanned by the Germans to make fine leathers, fine bone china and fertilizer were created from bones collected from leftover carcasses, and the wealthy hunted solely for sport. Numerous efforts were made to preserve the population of the Bison, however many laws were repealed or not enforced.

Now, we are on our way back to repopulating Canada with this wild species. 

Check out the story here

 

Super Bowl Potted Pie with Venison Stew

INGREDIENTS

2kg Venison leg, shoulder, or stew meat boned, and cut into large dice
1 bottle of red wine
400g shallots, peeled and sliced thin
200g celery, finely chopped
3 cloves of garlic, peeled
2 bay leaves
4 sprigs of fresh thyme
1 litre of game broth
Puff pastry (make your own, but it's much easier to buy some in: you need enough to cover your pot with an approximately 6mm thick lid, which will give you a nice risen crust).
1 free range egg, beaten
Cracked black pepper and sea salt

METHOD

1. Heat a little butter and olive oil in a non-stick fry pan, then sear the venison in small batches until brown on all sides - don't overcrowd the pan - then transfer to a colander with a bowl sitting underneath to collect excess juices for use later

2. In a large saucepan, saute the shallots, celery and garlic until soft and lightly caramelized, add the wine and reduce by half. Add the stock and the reserved venison juices. Bring to a boil and skim off any oil that rises to the surface. Lower the heat and add the bay leaf, thyme, and venison, and simmer for two to four hours, until tender - the cooking time will vary. 

3. The venison should be very tender, but not quite falling apart, as the stew will look much nicer if all the pieces of meat maintain their shape. Set aside to cool, then transfer to a plastic container and refrigerate until needed.

4. When you're ready to cook the pie, use the pie pot as a template for cutting out lids from the puff pastry, then place the stew in the pot. On the underside of the pastry lids paint a thin circle of beaten egg around the perimeter, then invert the lid on to the filled pots. - the egg wash will enable the pastry to stick to the dish. Lightly press the pastry down into place, and now is your time to get creative! Turn your pie into a football; remember to tack all your details on with a little egg wash to secure it to the top of the pie.

5. Finally, go over the entire top with your brush of egg wash, taking care that it does not run down the sides of the pastry because this will prevent the pastry from rising evenly, then refrigerate the pies until needed.

6. To cook the pie, remove the shelves from your oven apart for the bottom one. If you don't do this, the puff pastry will very likely hit the shelves above as it rises. Heat the oven to 350 degrees and bake the pies for 30 minutes, or until the pastry lids are golden brown (if it browns too quickly, place a piece of tinfoil over the top). 

Enjoy the pie, and the game!

Salad Lyonaise with Duck Confit

INGREDIENTS

For the Confit:

1 1/2 teaspoons of kosher salt
1 teaspoon of freshly ground black pepper
1/2 teaspoon of fresh thyme, chopped
1 fresh bay leaf, crumbled
6 duck legs (about 3 pounds each), rinsed and patted dry but not trimmed

For the Lyonnaise

4 cups of torn escarole or another strong-tasting green, washed and dried
2 tablespoons of extra virgin olive oil
Roughly 1/2 pound of wild boar bacon, cut into 1/2 inch cubes
2 x 200gr package of oyster mushrooms
1 shallot, chopped
2 to 4 tablespoons of sherry vinegar
1 tablespoon of dijon mustard
salt
6 duck eggs
Black pepper

METHOD

For the Duck Confit:

1. In a small bowl, combine salt, pepper, thyme, and bay leaves. Sprinkle the mixture generously over the duck legs. Place the duck legs in a pan in one layer, cover tightly with plastic wrap and refrigerate for 24 hours. 
2. The next day, heat oven to 325 degrees. Place duck legs, fat side down, in a large ovenproof skillet with legs fitting snugly in a single layer (you may have to use two skillets or cook them in batches). Heat duck legs over medium-high heat until fat starts to render, about 20 minutes. When there is about 1/4 inch of rendered fat in the pan flip the duck legs. Cover the pan with foil, and place it in the oven. If you have used two pans, transfer duck and fat to a roasting pan, cover with foil and place in the oven.
3. Roast the legs for 2 hours, then remove the foil and continue roasting until the duck is golden brown, about 1 hour. Remove duck from fat; reserve fat for other uses. 

For the Lyonnaise:

1. Put escarole in a large salad bowl. Put olive oil in a skillet over medium heat. When hot, add bacon and cook slowly until crisp all over, about 10 minutes. Add shallots and oyster mushrooms and cook until softened. Add vinegar and mustard to the skillet and bring just to a boil, stirring, then turn off heat. 
2. Meanwhile, bring a large non-stick skillet up to medium heat, add a couple numbs of butter and place the duck eggs in very gently one at a time. Reduce the heat to low and let the eggs cook to sunny side up. Cook eggs for 3 to 5 minutes. Remove each egg with a flat spatula and place on a tray to prepare for plating. 
3. If necessary, gently reheat the dressing filled with delicious goodies, then pour over greens (they should wilt slightly), toss and season with salt and pepper to taste. Top each portion with a crisp duck leg and an egg.

Serve immediately. Enjoy!

 

Cornish Hen Cacciatore

INGREDIENTS

3 X 750 gr Cornish hens, jointed
sea salt
freshly ground black pepper
8 bay leaves
2 sprigs of fresh rosemary
3 cloves of garlic, peeled (1 crushed, 2 sliced)
22 gr or 1 package of Cremini mushrooms, halved
1 pack of red pearl onions, peeled whole
1/2 bottle of red wine
extra virgin olive oil
6 anchovy fillets
1 handful of large green, stoned
2 x 400 gr good quality canned plum tomatoes

METHOD

1. Season the hen pieces with salt and freshly ground black pepper and put them into a bowl. Add the bay leaves, rosemary sprigs, and crushed clove of garlic and cover with red wine. Leave to marinate for at least one hour, but preferably overnight in the fridge. 
2. Preheat your oven to 350 degrees. Drain the Cornish hens, reserving the marinade, and pat dry with kitchen paper. Heat an ovenproof pan, add a splash of olive oil, and fry the Cornish hen pieces until browned lightly all over. Put to the side. 
3. Place the pan back on the heat and add the sliced garlic, pearl onions and Cremini mushrooms. Fry gently until golden brown,  then add the anchovies, tomatoes (broken up with a wooden spoon) and the hen pieces with their reserved marinade. Bring to a boil, cover with a lid or a double thick layer of foil and bake in the preheated oven for 1 1/2 hours.
4. Skim off any oil that's collected on top of the sauce, then stir, taste and add a littel salt and pepper if necessary. Remove the bay leaves and rosemary sprigs, and serve with pasta, polenta, or beans and lots of good red wine.

Bison Bourguignon

Ingredients

1.6 kg of Bison stew meat, cut into large chunks
3 bay leaves
small bunch of thyme
2 bottles of red wine
2 tablespoons of canola oil
3 large carrots, cut into large chunks
2 onions, roughly chopped
3 tablespoons of plain flour
1 tablespoon of tomato puree
small knob of butter
300g of bacon lardons
400g of button mushrooms
chopped parsley

Method

1. Tip the bison into a large bowl with the bay leaves, thyme, wine and pepper. Cover and leave in the fridge over night
2. Heat your oven to 200C/180C; fan/gas 6. Place a colander over another large bowl and strain the marinated meat, keeping the wine. Heat half the oil in a large frying pan, then brown the meat in batches, transferring to a plate once browned. When all the meat is browned, pour a little wine into the now-empty frying pan and bubble to release any caramelized bits from the pan. 
3. Heat the rest of the oil in a large casserole dish and fry the carrots and chopped onions until they start to colour. Stir in the flour for 1 min, then add the tomato puree. Add the bison and any juices, the wine from the frying pan, and the rest of the wine and herbs. Season and bring to a simmer. Give everything a good stir, then cover. Transfer to the oven and bake for 2 hours until the meat is fork tender. 
4. To serve, place braised bison on low heat. Meanwhile, heat the butter in a frying pan and add the bacon and button mushrooms. Sizzle for about 10 minutes until the bacon starts to crisp and the mushrooms soften and colour. Stir everything into the stew. Serve scattered with chopped parsley.

Stress-free, Mess-free Christmas from Black Angus Fine Meats & Game

We get it, Christmas is busy. We make it our mission to take the stress out of the holiday season:


Black Angus is offering completely prepared holiday dinners that are delicious and convenient. All you have to do is pick it up and heat it up.

Sliced, Brined & Roasted Free-Range Turkey Dinner

with rich turkey gravy, apple and sage stuffing, smoked cheddar potato gratin, brussel sprouts with roasted onion and boar bacon, heirloom squashes with sweet chili oregano and parmesan, and spiced cranberry with citrus $26.00/person
 

Coffee Roasted AAA Black Angus Prime Rib Dinner

with red wine veal jus, smoked cheddar potato gratin, brussel sprouts with roasted onion and boar bacon, heirloom squashes with sweet chili oregano and parmesan, and creamed horseradish $32.00/person

Rosemary Roasted Lamb Saddle stuffed with Shallot, Garlic and Pancetta

sweet onion and rosemary pan sauce, smoked cheddar potato gratin, brussel sprouts with roasted onion and boar bacon, heirloom squashes with sweet chili oregano and parmesan, and mint gremolata $38.00/person


Need some help with your Christmas party? We have it covered. We have redesigned our catering menus, and you'll love the Christmas inspired options. From preparing food to offering full service catering, we can promise a jolly and stress-free party you can actually enjoy this year!


Camel Shank Tagine with Dried Fruits and Harissa

Ingredients

2 teaspoons of cumin seeds
1 tablespoon of coriander seeds
3 cm piece of fresh ginger, chopped
4 garlic cloves, chopped
1 teaspoon of salt
2 tablespoons of olive oil
2 camel shanks cut into Osso Bucco, ask your butcher to cut them for you at 1.5 pounds each
2 large red onions, cut into wedges
1 1/2 teaspoons of Harissa (found in major super markets or middle eastern super markets)
20 grams of chopped tomatoes
600 mL of chicken stock, hot
1 cinnamon stick
100 grams of dried, ready-to-eat apricots, halved
100 grams of dried, ready-to-eat figs, halved

Method

1. Preheat the oven to 350 degrees F. Bash the cumin and coriander in a pestle and mortar or whizz together in a mini food processor. Add the ginger, garlic and salt and work into a rough paste. Set aside
2. Heat the oil in a large flameproof casserole (large enough for the camel shanks to fit) over a high heat. Add the camel shanks and brown well all over. Remove and set aside. 
3. Reduce the heat to medium. Add the onions to the casserole and cook for 5 minutes. Stir in the spice paste and harissa and cook for 1 minute. Add the tomatoes and stock, return the shanks to the casserole, and stir together. Bring to a boil and drop in the cinnamon stick. Cover with a lid, transfer to the oven and cook for 2 hours, turning the camel once or twice.
4. Stir the dried fruit into the casserole and return to the oven, uncovered, for another 30 minutes or until the camel is almost falling off the bone. 
5. Serve with hot couscous flavoured with mint, coriander, preserved lemon and lemon juice

Scotch Egg with Blue Mountain Fine Foods Wild Boar Maple Pepper Sausage

Scotch Egg with Blue Mountain Fine Foods Wild Boar Maple Pepper Sausage

Ingredients

5 soft boiled eggs
17.5 oz Wild Boar Maple Pepper Sausage
1/3 cup of flour
3 eggs
3 tbsp milk
1/2 cup of fine bread crumbs
1 cup coarse bread crumbs

Method

1. Cook eggs in boiling water for 7 minutes, and then peel
2. Portion the sausage mix into 4 oz balls
3. Using your hands, carefully flatten out each portion into a pancake, making sure the thickness is even all around
4. Place on soft-boiled egg on top of the sausage and wrap it around the egg
5. Continue with the remaining eggs and refrigerate until they are cold
6. Place the flour, eggs, milk, fine bread crumbs, and coarse bread crumbs into separate bowls
7. Take each sausage wrapped egg out of the refrigerator
8. Dredge the egg first in the flour, then coat with an egg wash, and cover the egg with a layer of the find breadcrumbs.
9. Repeat the egg wash, and then coat a second time with a layer of the course breadcrumbs.
10. Refrigerate again until cold.
11. Fry in 350F fryer for 9 minutes, then let it rest for one minute. 
12. Enjoy!

 

Bison Kofta Kebabs

Middle Eastern cuisine is most commonly food on a pita; whether it is a shawarma, gyro, or doner it's easy to love this regions handheld "pocket" food. One of our favourite things to eat is the Kofta Kebab. A long meatball grilled on a skewer served with bright colours and a pita, what isn't there to love? What makes this dish truly unique is the amazing blend of spices such as ginger, cumin, coriander, fresh parsley and mint. Each bite is fresh and unique. Kofta kebabs are best served on rice or with a salad, tzatziki and pita.

Middle Eastern cuisine is most commonly food on a pita; whether it is a shawarma, gyro, or doner it's easy to love this regions handheld "pocket" food. One of our favourite things to eat is the Kofta Kebab. A long meatball grilled on a skewer served with bright colours and a pita, what isn't there to love? What makes this dish truly unique is the amazing blend of spices such as ginger, cumin, coriander, fresh parsley and mint. Each bite is fresh and unique. Kofta kebabs are best served on rice or with a salad, tzatziki and pita.

INGREDIENTS

1 pound of ground bison
3 tablespoons of minced onion
2 cloves of minced garlic
1/4 cup of finely chopped parsley
1/4 cup of finely chopped mint
1 1/2 teaspoons of ground coriander seed
1 teaspoon of ground cumin
1 whole finger of minced chili
1 teaspoon of salt
1/2 teaspoon of pepper
Olive oil, for brushing the grill
Flat bread, for serving

METHOD

1. Mix the bison, onion, garlic, parsley, mint, coriander, cumin, chili, salt and pepper together in a bowl
2. Divide the mixture into 6 even balls. Mold each ball around the pointed end of a skewer making an oval kebab that comes to a point just covering the tip of the skewer. If using wooden skewers, soak them in water for 15 minutes before threading them. 
3. Heat a grill pan over medium-high heat or prepare a grill. Brush the pan lightly with olive oil. Grill the kebabs, turning occasionally until brown all over and cooked through, about 10 minutes.
4. Transfer to a serving platter and serve with tzatziki sauce, flat bread and a nice salad.

Ostrich, Chickpea and Spinach Curry

INGREDIENTS

1 tablespoon of oil
500g of Ostrich stew, cubed
1 red onion, sliced into half moons
1cm piece of ginger, peeled and finely chopped
2 garlic cloves, crushed
1 tablespoon of ground cumin
1 tablespoon of ground coriander
400g can of tomato
200g can of chickpeas, washed and drained
1 teaspoon garam masala
100g of spinach, roughly chopped
1 tablespoon of korma curry paste

METHOD

1. Heat the oil in a large frying pan, cook the ostrich until browned all over, about 10 minutes. Remove from the pan.

2. Cook the onion in the same pan until golden brown, about 5 minutes. Stir through the ginger, garlic, cumin, coriander, garam masala and korma paste. Cook for 2 minutes more; you will smell the spices.

3. Return the ostrich to the pan, pour over the tomatoes, and bring to a boil. Leave to simmer over a gentle heat for 1 1/2 hours, until the meat is tender. Top up with boiling water if the sauce becomes too dry. 

4. Add the chickpeas, then simmer for 5 minutes. Stir through the spinach and cook until wilted slightly. 

5. Season to taste and serve with steamed Basmati rice and yoghurt. 

Pheasant and Dumplings

INGREDIENTS

3 tablespoons of butter
1 medium onion, cut into small dice
5 medium carrots, cut crosswise into small dice
4 sprig of fresh thyme
1 cup of all-purpose flour
15 ounces of chicken broth
coarse salt and freshly ground pepper
2 whole pheasant (approximately 1 lb each)
2 tablespoons of chopped fresh chives
1 3/4 teaspoons of baking powder
1/2 cup plus 2 tablespoons of buttermilk
1 package of frozen peas (10 ounces)

METHOD

1. In a dutch oven (or a 5 to 6 quart heavy pot with a tight fitting lid), heat butter over medium heat. Add onion, carrots and thyme. Cover and cook, stirring occasionally, until onion is soft, about 5 minutes. 
2. Add 1/4 cup of flour and cook, stirring, for 30 seconds. Add broth and bring to a boil, stirring constantly; season with salt and pepper. Nestle pheasants into the pot; reduce heat to medium-low. Cover and cook, stirring occasionally, for 30 minutes. 
3. Meanwhile, make dumplings: In a medium bowl, whisk together remaining 3/4 cups of flour, chives, baking powder and 1/2 teaspoon of salt. With a fork, gradually stir in 1/2 cup of buttermilk to form a most and soft batter. It should be just a little thicker than pancake batter and should easily drop from the tip of the spoon. Add an additional 2 tablespoons of buttermilk if too thick. Set aside
4. Remove the pheasants from the pot and cool slightly enough to handle. Remove all the soft pheasant meat from the bones then place the shredded meat back into the pot. 
5. Stir peas into the pot. Drop batter in simmering liquid in 10 heaping tablespoon's, keeping them spaced apart (dumplings will swell as they cook). Cover and simmer until dumplings are firm, 20 minutes. Serve

Bison Cottage Pie

INGREDIENTS

6 small shallots
1 large carrot
2 tablespoons vegetable oil
3.5 tablespoons unsalted butter
1 bay leaf
1 sprig fresh thyme
500 grams of ground bison
1 tablespoon tomato paste
a splash of Worcestershire sauce
4 cups of beef, bison or chicken stock
1.5 cups of frozen peas
500 gram of baking potatoes peeled and cut in large chunks
1/2 cup milk
1/2 cup butter
2 egg yolks

METHOD

1. Dice the shallots and carrots into a small sauce mirepoix. Heat the oil and butter in a frying pan over medium heat until foaming. Add the shallots, carrot, bay leaf, and thyme and cook for 5 minutes.
2. Add the ground bison and cook until the bison is browned to your liking, being sure to break up any lumps with the back of a fork. Season, then stir in the tomato paste, Worcestershire sauce, and stock. Cook until reduced to a sauce like consistency, approximately 20 minutes. Add the peas in the last 5 minutes of cooking. 
3. Place the potatoes in a pan of cold water, bring to a boil, and simmer until soft but not mushy, about 20 minutes. Drain and press through a potato ricer while still hot. Warm the milk and butter until butter has melted, then mix into potato along with the egg yolks and seasoning.
4. Preheat the oven to 375F. Pour the bison mixture into a baking dish and spread out evenly throughout the bottom surface of the pan. Spoon the potato mixture into a piping bag fitted with a large round tip. Pipe the puree over the top of your bison mixture in long straight lines. 
5. Smooth the piped potato with a metal spatula, then mark a pattern on top using a fork or a spatula. Sprinkle with a little paprika if you like and bake in the oven until golden brown, approximately 30 minutes.