Text 34343, 96 rader
Skriven 2010-02-04 08:11:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Bison
=============
-=> Quoting Michael Loo to Jim Weller <=-

 ML> you live in this strange land where bison are more
 ML> abundant than cattle.
     
I do. 10,000 bison and zero cattle.

 JW> Hawaii was $500 return from here.
 ML> And you're not in Hawaii why?

 JW> Busy trying to sell a house to raise a $1000 so Roslind can come too
 JW> plus some spare change for all the Macadamia nuts.

 ML> Hawaii for the price of Edmonton is just plain too good to
 ML> pass up.

This week the deal is Vancouver for $75. Even Raine's ex, Chuck, can
afford that; he's going there Saturday and then hop a ferry to
Island to surprise Lexi on her 5th birthday. She is still
complaining about all the rain there instead of snow in the
wintertime... "It's just not right."

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Buffalo Hump Roast 
Categories: Game, Bison, Stews
  Servings: 8

      2 Kg Buffalo Hump Roast
      3 md Onions (peeled & quartered)
      3    cloves garlic, peel, chop
      1 ts whole dried rosemary
    1/2 ts coarsely ground pepper
      1    bay leaf
           salt to taste
      1 ts Oxo liquid
      1 c  water or beer
      4 TB canola oil
      1 TB flour or corn starch
     10 md potatoes
     10 md carrots or parsnips

In the historic buffalo hunting days, native Indians, Metis and
white hunters often selected meat from the buffalo hump for their
first meals from the bison killed. It was a highly desired choice
meat from the bison. The bison has a unique ability among bovine in
that they are able to dig through snow up to a meter or more deep in
search of grass in the winter. Bison do this by moving their heads
from side to side, shoveling the snow aside in the process. As a
result, they have developed very strong muscles in their neck. The
buffalo's hump consists of feather bones extending above the spine.
Anchored to these are the muscles that allow the bison to move these
massive amounts of snow. Fort Edmonton relied almost exclusively on
bison meat to provision those living there during the fur trade.
Before winter arrived the fort would place orders for bison meat
with the Metis hunters. They would allow 10 lbs of meat per person
per day as the diet was almost 100% bison. Vegetables and bread were
a luxury. The Metis buffalo hunters would deliver the meat as
quarter carcasses with the hide on. These carcasses were stored in a
large pit that was lined with huge ice blocks cut from the North
Saskatchewan river the winter before. Christmas day was a day of
festivities at the fort and a feast was prepared for all. The main
course was boiled buffalo hump. We have created our own version of
this historic meal at the Buffalo Horn Ranch and it is one of our
favorites. Cooked slowly, the flavors of the meat are enhanced and
it becomes a delicious and memorable meal. 

In a heavy skillet or dutch oven, brown the meat in canola oil over
high heat on all sides. Alternatively brown the meat on the barbecue
over high heat. Place in a dutch oven, covered roasting pan or slow
cooker. Season with pepper, garlic, rosemary and bay leaf. Add water
or beer and onion. Place roasting pan in the oven at 250° F (120° C)
for two hours. For dutch oven, place on campfire coals. For slow
cooker start on high and turn down once the liquid is boiling. After
about two hours add potatoes and vegetables and more liquid if
necessary. Cook for about two more hours until the vegetables are
cooked and the meat is fork tender. Remove the meat and vegetables,
and add salt to taste to the liquid. Oxo will give the gravy a
darker color. Thicken gravy with flour or cornstarch. Enjoy.

Peter and Judy Haase, Buffalo Horn Ranch, Alberta


MMMMM-------------------------------------------------


Cheers

YK Jim


... I know several people who have hit a bison more than once

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