I started out buying local meat because I liked the way the animals were raised and I wanted to support local producers. Now, I do it because it just tastes better. And, because I want to support local producers and I like the way the animals are raised. Case in point, the wickedly awesome Thunderheart Bison. It has a complexity that beef can’t match. I haven’t bought cow in months.
Thunderheart also just got Animal Welfare Approved: In April Thunder Heart Bison was certified by the Animal Welfare Institute as Animal Welfare Approved (AWA). We are now the only bison ranch in the United States to meet the stringent and exacting requirements of the AWA. Among other criteria this certification requires that we allow our animals to free range and have access to pasture at all times. In addition to this we also do not wean our calves, but instead allow the natural family groups of the herd to develop at their own pace.
Ground Bison, Parmesan, Garlic, Green onions, Panko Breadcrumbs, Salt & Pepper and a couple Eggs beaten lightly (like you would a kid who steals your newspaper).
I like them to be just between one-bit and two-bites. I like to confuse the eater, make them think on their feet, commit to taking a wussy bite or hogging the whole thing down like the vulture they are.
The fleshy gems are baked to medium-rare, then simmered in a red sauce, that is heavy on the wine, until they are drunk. They freeze well. I pull them out for a last minute Spaghetti and Meatball dinner or quick Meatball Sandwich for lunch.
