The boys and I came home from the bookstore on Thursday to find this sitting on the doorstep:
I was recently asked to try out some of High Plain’s Bison meat. It’s been well over a year since I regularly ate red meat (the treatment and feed that cows are given has really turned me away), but High Plains boasts that their bison are free range, grass fed, and all natural so I thought I might give it a shot and see if I could tell the difference from conventionally raised cows.
The verdict is, not only could I tell the difference, but it was so much better that I don’t think I’ll ever need to turn to cow meat again! To top it off, bison is healthier than most of the other meat choices out there. It’s leaner, lower in fat, and higher in iron than chicken. Who would have thunk it?
Here’s what High Plains sent me:
If you’ve been following me for a while, then you know that I absolutely adore sausage. And this was no ordinary sausage either. They filled it with honest to goodness real provolone cheese and pepperocinis. Just wait until you see how delicious the inside of these sausages were. I can hardly contain myself just thinking about it!
The second cut of meat was a bison rib-eye. Scott was in heaven when he saw these. I’m not a big steak fan, but he would eat it every night if he could. I wanted something simple yet tasty to try these so we could really take in the flavor of the bison. I took a look at the recipes on High Plains Bison’s website and decided we’d try their recipe for Grilled Bison Ribeye Steak.
I’m going to save the results of this recipe for next week as I already have a chocked full blogging schedule to share here this week. Tomorrow we’ll be examining the science behind a sponge cake with Beyond the Basics and the rest of the week we’ll be celebrating Indian Cuisine with a three day recipe posting series resulting in a full on vegetarian feast. Sounds pretty good, huh?
So let’s start with the sausage. As soon as a I opened the box and saw those little jewels, the first thing that came to my mind was a dish of sausage, onions and peppers. You know you want some! Here’s what you’ll need:
1 Pd of Sausage
2 Onions, Cut into Strips
2 Peppers, Cut into Strips and Halved
1 28 Oz Can of Tomatoes
4 Garlic Cloves
1 tsp of Chicken Base
1/3 Cup of Marsala Wine
1 Large Bunch of Basil
1 tsp of Oregano
1/2 tsp of Salt
1/4 tsp of Pepper
1/8 tsp of Crushed Red Pepper
2 Tbsp of Balsamic
1 tsp of Sugar
Start out by throwing a tablespoon of oil into your saute pan and cooking up your sausages on medium high heat until heated through. You can also grill up your sausages.
Seeing as I am a new found grill master, I had every intention of taking this direction. Unfortunately, mother nature and my husband, who had forgotten to clean the grill from his last cooking adventure, had different plans. Before I could even get the meat on the coals, my dirty grill set fire to itself sending large toxic black plumes of smoke into the atmosphere and then five minutes later the heavens opened up, as if to retaliate on my air pollution, and dumped a pile of rain on my parade. A little embarrassing to say the least, but all’s well that end’s well.
Anyway, I digress. Once your sausages are thoroughly heated through, pull them off the heat and set them aside. Here’s mine. I even added a sprig of basil to attempt to make them pretty for you, because that’s the kind of gal I am.
At the same temperature and in the same saute pan you cooked the sausages in, throw in your garlic, onions and peppers and cook them up for about 4 to 5 minutes. You can use any combination of onions. I had a red onion to use up so I used one red and one white.
After your veggies have had about 4 to 5 minutes of cooking time, turn the heat down to medium low and add in the tomatoes (I chopped mine up a bit after taking this picture), Marsala, balsamic, sugar, and chicken base.
Finally, add in your spices; the fresh basil, oregano, salt, pepper, and crushed red pepper.
Slice your sausages into thirds and throw them into the mix as well. Remember how I said you could see the cheese and pepperocini’s inside the sausage? Well take a look and tell me what you see. Oh YUM.
Oh baby, prepare to dig into a hearty meal of sausage, onion and pepper that you won’t be able to resist. I promise.
Lea Ann says
I'm lucky that a couple of stores here in Denver regularly offer a good selection of Bison. This sausage and pepper dish looks wonderful! Made me instantly hungry.
Oh Julie, does that sausage and pepper dish look good!!! It's 8:30 a.m. here in Toronto but I could eat it right now, lol! It looks that good. Bison meat is not easy to find in Toronto but I've had it many times on our road trips out west. I wish it was more available here. Have a great day!
Ooooh, that looks good!
Lucky family, getting to sample bison sausage and ribeyes.
I've only tried the ground bison for burgers or chili.
that looks really good, thanks for sharing!!
Julie @ Willow Bird Baking says
Yummmm, this does look amazing!
I've heard bison meat tastes great…and it is so much healthier (especially with all the veggies). Thanks for sharing!
Melissa B. says
I've had Bison Burgers before, but not sausage. Love this recipe, though. And in the "it's a small world" category: Ella Numera Dos goes to school in Appleton, and Ella Numera Una is in law school in Mad City…
The Mom Chef says
Congrats on your first review; it's awesome and you've made me want to try bison. Well done!
Wow, I just had bison burgers once…the sausage looks delicious…love it with lots of veggies 🙂
Katherine Aucoin says
I've been real cuious about bison and have heard good things but haven't tried it. Now I'm going to look for it. Is that brand sold in stores or online?
Your sausage dish look amazing!!!
yum. it's in the 90s here and i still want multiple bowls of this. 🙂
Your photos are gorgeous! Sexy Nerd and I want to know how you get involved in delicious free meat reviews 🙂
Chef Dennis says
looks like you grabbed the bison by the horns and came up with some serious good eats!! How cool is it of them to have you review their products!!!
I've heard nothing but wonderful things about bison! Thanks for doing this review! This looks delicious as always!
Joey @ Big Teeth and Clouds says
I'm intrigued by the bison, but is it expensive?
Looks good… Bison is a little more than beef but it is so lean and it does not shrink like beef. Plus, a lot lower in calories and it is approved by American Heart Association.
That looks so yummy!
This looks so amazing. I can't wait to see what you do with the steaks.
Michelle Perkins says
Just an FYI, High Plans Bison is not grass-fed but does receive a vegetarian diet. 100% grass-fed beef would offer similar if not better health benefits and flavor.
Julie replied: — July 25th, 2012 @ 9:50 am
Hey Michelle, thanks for the heads up. I had to go back and check out the website after reading your comment. I think they’re grass fed but finished with grain before slaughter. Not as good as 100% grass fed but still makes for a pretty darn healthy and tasty meat. 🙂