Steaks: Serves 4

• 4 New York strip steaks
• 3 tablespoons olive oil, divided
• 2 teaspoons coarse kosher salt
• 2 tablespoons very coarsely ground black pepper

For steaks:

Pat steaks dry. Brush 1 tablespoon oil over both sides of steaks. Sprinkle with coarse salt and coarsely ground black pepper. Heat 1 tablespoon oil in each of 2 heavy large skillets over high heat. Add 2 steaks to each skillet and cook to desired doneness, about 2 minutes per side for rare to medium- rare (instant-read thermometer inserted into center of steaks registers 120°F to 125°F). Transfer steaks to platter; cover with foil to keep warm. Let rest 5 minutes.

Place steaks on plates.

Vinaigrette

This vinaigrette requires refrigeration times between 10 -12 hours, when planning your dinner, make this the night before for great flavor.

Combine 1½ cups warm water and raisins in medium bowl; let stand until raisins are soft, at least 15 minutes and up to 1 hour. Separate half of shallots and all of chopped garlic clove into a mixing bowl, add vinegar, let stand 15 minutes. Heat oil in medium skillet, and very lightly sauté other half of prepared shallots and minced garlic over low heat for about 3 minutes or less. Do not over heat, you only want the oil to soak up the flavors. Drain oil into a mixing bowl, let stand 15 minutes. Add vinegar mixture to raisin mixture, then stir in all remaining ingredients. Working in 3 batches, puree mixture in blender until smooth. If desired, season with more salt and pepper. Return mixture to medium bowl. Cover and refrigerate at least 12 hours to blend flavors.

Our  Buffalo Tenderloins are juicy, fresh, and range-free meat shipped directly from us, to you. Go grab a juicy cut of meat and go to our Buffalo Tenderloin page to buy. Then, put your chef skills to the test, try out the recipe as follows:

BUFFALO WELLINGTON

Yield: 10 portions

• 1 buffalo tenderloin or elk 4 to 5 lbs
• 10 oz duxell stuffing (see below)
• 1 sheet puff pastry dough
• Egg wash as needed (see below)
• 20 fl oz of beef gravy (see below)
• Salt and pepper as needed

1. Season tenderloin with salt and pepper and sear, then let cool. Once cooled spread the duxell stuffing around the tenderloin until nice and covered.
2. Roll dough out to 3/16 of an inch (15 mm) thick. Make your seam at the bottom and use the egg wash to seal. Then brush all the dough with egg wash to give it a nice golden brown color.
3. Place on an oiled/greased baking pan. Bake at 350 degrees for about 40 minutes. Dough should be cooked thoroughly and golden brown.
4. To serve cut into ¼ inch thick slices. Serve the gravy on the side.

DUXELL STUFFING

Yield: 2 pounds

• 6 oz minced shallots
• 4 oz butter
• 1 lb white mushrooms, small diced
• ½ lb shitake mushrooms, small diced
• ½ lb oyster mushrooms, small diced
• 1 tsp salt
• ½ tsp pepper
• 8 fl oz heavy cream
• 8 oz bread crumbs (plain)

1. Sweat the shallots in the butter for about 4 to 6 minutes. Add the mushroom mix and sauté them until dry to create the duxelles. Season with salt and pepper.
2. Add the heavy cream and simmer until mix is thickened. Add the bread crumbs and combine well. Make sure to chill before using to spread over the Wellington.

Created for Cowboy Free Range Meats by Chef Paul Rhoades.

There are 8 great flavors to choose from:

• German
• Potato
• Cherry
• Blueberry
• Apricot
• Mixed Berry
• Apple
• Jalapeno Cheddarwurst

Elk Sausage Skillet

• 12 oz package of Elk Sausage (apple and potato are GREAT with this recipe)
• 2 tablespoons of water
• 1 medium onion
• 2 small red cooking apples
• 2 tablespoons butter (divided)
• 12 oz bag frozen potato wedges
• 1/4 cup vinegar
• 3 tablespoons sugar
• 1/2 teaspoon Caraway seed
• 2 tablespoons Parsley flakes

Place sausage in water in medium to large frying pan. Cover tightly and cook on medium heat for 8 minutes, stirring occasionally. Meanwhile cut onion into 12 wedges and apples into 8 wedges each. Remove sausage from heat, drain, place aside.

Cook and stir apples and onions with half of the butter, cook until tender, remove and add to sausage. With the remaining butter cook the potato wedges until golden brown, add sausage, onion, apple mix to potato and gently mix to warm. Serve and enjoy!

View other posts with Recipes that will become your Family Favorites!

• 1 pound ground elk or buffalo
• 2 fresh jalapeno
• 1/4 tsp cup cheddar cheese (shredded)
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp chili powder
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp Worcestershire sauce

Steps:

1. Mix all ingredients well, and heat grill to 350-400 degrees for good marks
2. Patty burgers to desired size and grill to desired temperature. (more salt and pepper can be added if desired)

Toppings:

• 4 slices of avocado
• 1 slice tomato
• 1 piece of lettuce
• 1/2 tablespoon mayo
• 1 buttered bun

We’d love to hear how you liked the Jalapeño Burger and welcome any comments. Remember it’s quick and easy to order online and have the meat delivered right to your door step!

Ingredients:

Buffalo Roasts are juicy, fresh, and range-free meat shipped directly from us, to you. 3 lb. average $27.95

• 2 tbsp vegetable oil (canola or your preference… try olive oil too)
• One 3 to 4 lb Buffalo Roast
• 1/4 cup flour
• 1 medium onion, chopped (white or yellow)
• 1 stalk celery, sliced
• 1 carrot, sliced
• Pepper, freshly ground to taste
• 6 cups light stock or water (bison, chicken or vegetable)

Directions:

1. Set oven at 250°F.
2. Put oil in a 6 quart Dutch oven. Heat over medium heat and when hot, add buffalo roast. Turn roast every couple of minutes to brown it on both sides; do not allow to scorch. When nicely browned, remove roast from Dutch oven and set aside.
3. Immediately add the onion, celery, and carrot to the Dutch oven. With a wooden spoon combine and scrape in any of the browned bits from the bottom of the pot. Sauté until vegetables start to turn golden, 10 to 12 minutes.
4. Sprinkle in flour and stir in completely. Add the stock and/or water. Bring to a low boil, then remove from heat. Return roast to Dutch oven. Cover the Dutch oven with a sheet of aluminium foil to make a seal. Put the lid for the Dutch oven on top of the foil and roast until tender, about 4 hours.

Same Day Serving

1. Remove roast from the Dutch oven and place on a serving platter. Cover the platter with the foil from the top of the Dutch oven so the meat doesn’t dry out. Hold in the oven of your stove with the door slightly open while sauce is being turned into gravy.
2. Place Dutch oven on surface burner, set on low heat initially. Thicken sauce into gravy by adding flour a tablespoon at a time and mixing it in thoroughly with a wire whisk. Repeat process until desired thickness is reached. Bring sauce to a gentle boil for a minute or two, stirring it to prevent sticking. Season to taste with salt and pepper. If you like roasted red pepper, now is the time to add it, or it can be sprinkled on top of individual servings.
3. Slice roast into 1/4 to 1/2 inch thick slices. Layer meat slices in a shallow casserole dish, cover with gravy. Hold in warm oven until ready to serve. Serve with potatoes, rice, noodles or spaetzle. Add a tossed salad and you have an easy, hearty meal.

To Serve the Following Day

Remove Dutch oven from stove’s oven, discard foil seal. Allow roast and sauce to cool to room temperature. Leave roast and sauce in covered Dutch oven. Refrigerate overnight. From the refrigerator, reheat in a 300°F oven for 1-1/2 hours or until heated through. Then follow ‘Same Day Serving’ directions.

NOTES:

• If you don’t have a Dutch oven, you can use a heavy skillet to brown the roast and saute the vegetables, then transfer everything to a covered casserole, large enough to hold everything. When the time comes to thicken the sauce, pour off the liquid into the skillet, leaving the roast in the casserole and replacing the lid. When the sauce is thickened to your liking, simply pour it back into the casserole over the roast.
• If you would rather not have your oven on for 4 hours without being there, you can use a slow cooker to do the same work. Brown the roast and saute the veggies in the heavy skillet and put them in the slow cooker. Add stock and/or water, set heat on ‘medium’ or ‘high’, cover and go to practice or the game. When you return, turn off the heat, remove the roast to a platter, pour the sauce into the heavy skillet, and thicken.

If you’ve been looking to make everyone in your family smile, serve them a dish of this wonderful Buffalo Chili. We’ve been tasting buffalo chili recipes for years and this one takes the prize! Time-tested and cooked many times, it’s a family favorite that always brings out the smiles and the taste buds. Double the size, triple it, bring it to any sporting event and you’ll be sure not to have to bring back a drop as everyone within sight and smell of this wonderful buffalo chili will eat every last chunk!

Buffalo roast recipe: The best Buffalo Chili Recipe You’ve Tasted

• 1 lbs bottom round buffalo roast medium dice
• 2 oz canola oil or olive oil
• 1 ea onions medium dice
• 2.8 oz celery medium dice
• 1 lbs plum tomatoes peeled and seeded
• 1.5 ea garlic cloves
• 2.8 oz hot sausage medium dice
• 1.5 cups beef stock, hot
• 1 medium Jalapeno pepper (roasted) minced
• 1/4 tsp Habanera peppers (roasted) minced
• 3.6 oz Murphy’s Irish red beer
• 2.5 oz tomato paste
• 1 1/2 tbsp adobo sauce
• 2 tsp honey
• Salt, as needed
• Pepper, as needed

You’ll start to get hungry before you even begin with this recipe. From the time the pork is cooking to the first sight of the buffalo meat, you’ll start to drool. Here are the steps to make the above ingredients into a masterpiece of taste and smell. Enjoy, we would love to hear your feedback.

1. Brown the meat in half the pork fat over medium heat. Once evenly browned remove from heat and set aside.
2. Render the rest of the pork fat over medium heat, then add the onions and garlic. Sweat the vegetables till lightly brown, then add the celery. Sweat for about 3 minutes stirring constantly.
3. Add tomato paste, mixing it with the aromatic vegetables. Cook and stir until it turns a deeper color and gives off a sweet aroma about 1 minute.
4. Deglaze the pan with beer and mix well, add the browned meat and let simmer in the beer for 5 minutes, then add tomatoes, peppers, and stock.
5. Allow the chili to simmer about 1 hour then add the honey and sausages. Let it simmer another 30 minutes to an hour.
6. Remove from heat and adjust seasonings salt, pepper and habanera . Combine well.
7. It is now ready to serve. Add cheese, crackers, if wanted.

Here’s a super-easy special grilled steak dinner, featuring our irresistible Buffalo Ribeye. Add some spring vegetables on the side for a healthy, delicious meal that’s a perfect way to tell winter to hit the road. We are partial to Steamed Fresh Asparagus Spears and Creamed Baby New Potatoes, but hey, it’s your preference.

Grill, Baby, Grill 2 Buffalo Ribeye Steaks!

This recipe is meant for 2 people, but of course it can be modified for a family or get-together.

• 2 Buffalo Ribeye Steaks (12 oz. each)
• Grill
• Seasoning to taste

That’s it for the entree! You’ve been dreaming about grilled steak all winter, so for the debut no marinade is necessary. Why mess with perfection, eh? Keep in mind, however, that Buffalo is very different from your everyday beef. It hates to be cooked too much, so be gentle!

Heat your grill to Medium-Low (of COURSE it’s clean — you did that the last time you used it in the fall). If you use a charcoal grill, let the coals settle to ashen for best heat, or raise the rack if you just can’t wait.

TIP: If you spray the rack with cooking oil spray before you begin to heat the grill, the meat won’t stick to the rack.

Carefully place each Buffalo Ribeye on the grill (not really, you can just plop them down) and quick-sear each side. A quick-sear should take no longer than 30 seconds on each side.

NOTES: If you want to brush the raw meat with Lemon Garlic Butter, do so now, before you sear it. But realize that the butter will make the Buffalo meat hotter, so use care not to over-grill. When both sides are seared, reduce heat to Low and grill for 1 minute at a time before turning. Use tongs to turn the meat, because stabbing it with a fork will release those succulent meat juices that you just seared in.

Turn your Buffalo Ribeye Steaks twice during cooking (or thrice, depending on thickness and preference for doneness). Unlike beef, it’s better not to let Buffalo ‘rest’ on the grill, since your tender Buffalo will continue to cook and quickly become overdone. Far better to have a Buffalo steak that’s too rare than one that’s overdone — much easier to remedy! If your steak isn’t done enough to suit, just plop it back on the grill for a minute or two on low heat.

This is the apple of any cowboy’s eye! 12 oz. average

Package of 2 Tender Elk Ribeye Steaks – $43.00
Package of 4 Tender Elk Ribeye Steaks – $71.00
Package of 6 Tender Elk Ribeye Steaks – $94.00

Steamed Fresh Asparagus Spears

If you are blessed with a garden that grows asparagus, then you already know how to harvest the tenderest shoots. You can usually find bunches at your market, but make sure the spears aren’t any bigger around than your little finger or ring finger. Any bigger than that, and they’ll be tough. Yuck.

When you get your asparagus home, immediately cut off the lower inch and set the spears upright in a clean jar of water until cooking time. You can add just a pinch of sugar, like you do for cut flowers, but only a pinch.

If you have an asparagus steamer, you either got it for a wedding present, or you have a friend who sells cookware. In either case, start the recommended amount of salted water boiling while your grill is heating. Place the washed asparagus spears upright in the pan and steam until tender but not mushy. You’ll have to taste one… or two… more? … to test for your desired tenderness. If the asparagus is done before your steak is perfect, simply cover the pan and remove it from the heat. It should be fine.

If you don’t have a steamer, and don’t want to lose all those wonderful asparagus vitamins by boiling, use a longish microwave safe dish and place the washed asparagus spears therein. Cover the dish (but not with tinfoil, please) and microwave on High for 2 minutes. Test one of the spears (be careful of the steam). If the spears haven’t quite cooked enough, don’t worry. Cover the dish again and shut the door of the microwave to keep it all warm until you’ve taken your steak off the grill. Then microwave on High for 30 second increments until done to suit you. Serve with Lemon Garlic Butter or sprinkle slivered almonds on top.

Lemon Garlic Butter

• 1/2 stick butter, melted
• a squeeze of fresh lemon to taste (you don’t need very much, just enough to make it tangy)
• one small clove of garlic, chopped

Mix ingredients in a small microwave safe bowl or cream pitcher and warm for 20 seconds. Stir carefully, and serve separately alongside the asparagus. If you like, you can also use LGB poured over your finished steak at the table. Yummy!

Creamed Baby New Potatoes (with Fresh Chives, Parsley and/or Basil)

While researching new ways to prepare this dish, we had An Aha Moment.

We know that boiling, while it is the accepted way to cook potatoes for inclusion in cream sauce, leaches out those good vitamins. We also know there had to be a better way than using the conventional oven, unless you just want to do that. And this is when we exclaimed, ‘AHA!’ (In reality, we were pushed for time and opted for the microwave method.)

Place enough washed, small new potatoes, to equal 2 small-to-medium ordinary potatoes, in a microwave safe dish. DO NOT PEEL. Cover and cook on High for 5 minutes, more or less, depending on your altitude. Test for doneness by poking with a fork. This is one food that you can actually help by doing that, as it allows steam to escape. If the baby potatoes aren’t quite done enough, cover them again and heat for one more minute.

While the potatoes are cooking, melt 1/4 cup of butter in a heavy saucepan over low heat. Sprinkle in the same amount of flour and whisk them together to make a roux. Let it saute for a few seconds while you get the milk jug out of the fridge, then add 1 cup of milk to the roux. Whisk constantly at first to avoid lumps, then less often as the sauce thickens, to prevent it from sticking to the bottom of the pan. When the sauce has started to thicken, keep cooking and whisking until it turns to a satin finish. (You may have to add more liquid if the sauce is too thick. You can use filtered water, milk, white wine or even a little beer.) At this point you can mince a sprig of fresh parsley, a few leaves of fresh basil and a few small shoots of chives into the sauce and blend them in.

Add the cooked baby potatoes and stir gently to coat them. You’ll probably want to season with salt and pepper here. As with the asparagus, if you’re done with this before your steak is ready, just cover the pan and remove it from the heat. When the time comes to serve, transfer the creamed potatoes to a serving dish and give it 30 seconds on High in the microwave.

Enjoy!

Cowboy Free Range Meat products are processed in a certified organic facility under strict standards which always provides extremely sanitary processing conditions. All ingredients, such as spices, salt, honey etc., are natural products. Cowboy Free Range Meat products are Nitrate and MSG Free and all processed products are Wheat Free!

Yep, we’ve been cold and cooped up for too long. Going to work in the dark, coming home in the dark, and being shut away from the sunshine during the day will mess with your head. So here’s a recipe with at least a cheery title.

HERE COMES THE SUN (for 4 to 6 servings)

• 4 Elk New York Steaks, sliced in 1/2in. strips
• 1 c. Flour, seasoned with Salt and Pepper, to coat meat
• 1 small Onion, sliced thick
• 1 stalk Parsley
• 1 sprig Thyme
• 1/4 c. Butter
• 1 small Garlic clove
• 2 c. (or so) Beef Stock
• 1 c. Apples, diced (any kind you like — our fave is Granny Smith)
• 1/4 c. White Raisins (optional!)

1. Toss meat strips with seasoned flour to coat. Reserve extra flour to thicken gravy if needed.
2. Melt butter in fairly large frypan or Dutch oven over medium heat, add floured meat and brown lightly. Remove meat to bowl and set aside.
3. Saute onion until soft and golden. Add more butter if needed. Replace meat, add minced garlic clove.
4. Tie herbs in a bunch and add to pan. Pour in stock and stir well. Cover, reduce heat to low and simmer until tender, usually about 30 minutes. Stir occasionally to ensure that nothing sticks to the bottom of the pan. It would be a great pity to scorch your masterpiece! You can add more stock, or water, or even some white wine, if it looks like your sauce is reducing too much. (NOTE: Don’t add more salt until at the very end of production, since the coating flour was already seasoned, especially if you add wine here.)
5. Remove herbs and discard. Add apple and simmer 10 or 15 minutes.
6. If sauce needs further thickening, now is the time for it. Remove everything except the sauce to the bowl used previously. Add seasoned flour, a tablespoon at a time, and stir in well with a wire whisk, until sauce is the desired consistency. Let it simmer a few minutes until it has a satin finish, then replace everything in the bowl and heat it through gently.
7. This last step is strictly up to you! If you like raisins, and want to add them here, go ahead. They won’t change the whole concept of the dish, but they do add a unique little sweet-tart surprise bite here and there. Might be useful in feeding kids. Just be sure everyone is willing enough to try new things before you go springing raisins on them in the entree.

Serve over buttered and parsleyed noodles. Spaetzle works really well here! But you can use whatever noodles you like, even the weird kinds that look like play-doh. Follow package directions to cook, then drain and return to pan. Add 1/4 c. of butter and mix it in with the cooked noodles. Since you already used fresh parsley previously, take another sprig and cut tiny pieces into the noodles. Mix that in as well.

Side dishes that go well with this entree: Buttered Baby Carrots and/or Steamed Baby Green Beans.

There are enough surprising flavors here, especially if you include one or more sides, that you’ll probably be content with serving ice water or tea with dinner.

Elk New York Steak

Tender enough to cut with a fork!
8 oz. average

Package of 2 – $34.00
Package of 4 – $62.00
Package of 6 – $99.00

Cowboy Free Range Meat products are processed in a certified organic facility under strict standards which always provides extremely sanitary processing conditions. All ingredients, such as spices, salt, honey etc., are natural products. Cowboy Free Range Meat products are Nitrate and MSG Free and all processed products are Wheat Free!

Autumn days are also shorter than those we enjoyed during the Summer. While grilling is still enjoyable, there isn’t always time for it. There are various ways to prepare a Pot Roast that will come close to making its own gravy, and greet your hungry team with the warm, savory aroma that says, ‘Dinner is almost ready.’

Here’s an easy, adaptable recipe for Pot Roast using our juicy, delicious Buffalo Roast. But whatever preparation method you use, your rowdy football friends will love it.

Easy Slow-Cook Pot Roast

Cowboy Free Range Buffalo Roast
3 lb. average – $27.95

Ingredients:

• 2 tbsp vegetable oil (canola or your preference… try olive oil too)
• One 3 to 4 lb Buffalo Roast
• 1/4 cup flour
• 1 medium onion, chopped (white or yellow)
• 1 stalk celery, sliced
• 1 carrot, sliced
• Pepper, freshly ground to taste
• 6 cups light stock or water (bison, chicken or vegetable)

Directions:

Set oven at 250°F.

Put oil in a 6 quart Dutch oven. Heat over medium heat and when hot, add roast. Turn roast every couple of minutes to brown it on both sides; do not allow to scorch. When nicely browned, remove roast from Dutch oven and set aside.

Immediately add the onion, celery, and carrot to the Dutch oven. With a wooden spoon combine and scrape in any of the browned bits from the bottom of the pot. Sauté until vegetables start to turn golden, 10 to 12 minutes.

Sprinkle in flour and stir in completely. Add the stock and/or water. Bring to a low boil, then remove from heat. Return roast to Dutch oven. Cover the Dutch oven with a sheet of aluminum foil to make a seal. Put the lid for the Dutch oven on top of the foil and roast until tender, about 4 hours.

Same Day Serving

Remove roast from the Dutch oven and place on a serving platter. Cover the platter with the foil from the top of the Dutch oven so the meat doesn’t dry out. Hold in the oven of your stove with the door slightly open while sauce is being turned into gravy.

Place Dutch oven on surface burner, set on low heat initially. Thicken sauce into gravy by adding flour a tablespoon at a time and mixing it in thoroughly with a wire whisk. Repeat process until desired thickness is reached. Bring sauce to a gentle boil for a minute or two, stirring it to prevent sticking. Season to taste with salt and pepper. If you like roasted red pepper, now is the time to add it, or it can be sprinkled on top of individual servings.

Slice roast into 1/4 to 1/2 inch thick slices. Layer meat slices in a shallow casserole dish, cover with gravy. Hold in warm oven until ready to serve. Serve with potatoes, rice, noodles or spaetzle. Add a tossed salad and you have an easy, hearty meal.

To Serve the Following Day

Remove Dutch oven from stove’s oven, discard foil seal. Allow roast and sauce to cool to room temperature. Leave roast and sauce in covered Dutch oven. Refrigerate overnight. From the refrigerator, reheat in a 300°F oven for 1-1/2 hours or until heated through. Then follow ‘Same Day Serving’ directions.

NOTES:

If you don’t have a Dutch oven, you can use a heavy skillet to brown the roast and saute the vegetables, then transfer everything to a covered casserole, large enough to hold everything. When the time comes to thicken the sauce, pour off the liquid into the skillet, leaving the roast in the casserole and replacing the lid. When the sauce is thickened to your liking, simply pour it back into the casserole over the roast.

If you would rather not have your oven on for 4 hours without being there, you can use a slow cooker to do the same work. Brown the roast and saute the veggies in the heavy skillet and put them in the slow cooker. Add stock and/or water, set heat on ‘medium’ or ‘high’, cover and go to practice or the game. When you return, turn off the heat, remove the roast to a platter, pour the sauce into the heavy skillet, and thicken.

Just for a change, here’s a super-easy idea for a hearty meal for 2, using our healthy, yummy jerky. We’ll present two choices, for kitchen preparation or at a campsite. We’ve featured our Original recipe jerky, but for a different taste, feel free to try Peppered or Teriyaki. Add some Indian Fry Bread on the side, with Huckleberry Honey or Huckleberry Syrup. Enjoy!

Kitchen Jerky Stew

• 1 – 7 oz. Pkg. Cowboy Free Range Original Buffalo Jerky, in 1-inch pieces
• 2 medium potatoes, washed and diced (leave peels on if you like)
• 1 medium onion, cut at least in quarters
• 1 carrot, sliced
• 2 stalks celery, sliced
• seasoning to taste (add near end of cooking to avoid excess saltiness)

In a large saucepan, cover the jerky pieces with a quart of cold water. Bring to a boil, remove from heat. Cover and let stand for 30 minutes.

Transfer contents of the saucepan to a crockpot. Add vegetables and water just to cover all. Simmer on highest setting, covered, for 2 hours or until tender. Add water if necessary, in 1 cup increments.

Season to taste just before serving. If other vegetables are desired (stewed tomato, bell pepper, broccoli, corn), add them now and simmer for 20 minutes.

Campfire Jerky Stew

• 1 – 7 oz. Pkg. Cowboy Free Range Original Buffalo Jerky, in 1/2 inch pieces
• 1 large pkg. Dried soup mix, any kind (Soup Starter, Knorr, or the like)

In a large saucepan, cover the jerky pieces with a quart of cold water. Bring to a boil, remove from heat. Cover and let stand for 30 minutes or until jerky is softened.

Add soup mix, stir. Return saucepan to heat, simmer for 30 minutes or until jerky and vegetables are tender. Take care to add water if needed, but not too much. You want all that natural, hearty goodness!

Elk Whole Tenderloin

Cowboy Free Range Elk Tenderloins are back in stock! These delicious tenderloins are tender enough to cut with a fork!