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Bison Sirloin with Mushroom Ragu

I remember the first time I saw a bison up close and personal. It was out on the rolling prairies of South Dakota. No, it wasn’t wild. Reality is, I am not sure there are to many of those left. Maybe in Canada and Yellowstone but beyond that I think most herds are domesticated, sort of.

When you walk up on a buffalo it is like you stepped back in time, especially if they are starring at you head on. They are huge animals yielding in the neighborhood of four hundred pounds of meat. You heard that right four hundred pounds. I can’t imagine killing one of these with a bow and arrow.  I have a hard time trying to imagine how the Native Americans did it.

It is interesting to note at one time Indiana had bison that followed the Buffalo Trace on their east/west migration through the southern portion of the state. The trace was one of the first roads used by animals and people alike.

The mushroom ragu is really what this dish is all about.  I love buffalo, I can eat it plain without any toppings, but the simple addition of this simple ragu makes the whole dish.

The ragu is an umami bomb.  The deep earthiness of the mushrooms, combined with the red wine and soy, and cooked on the stove top until all the flavors are intensified by reduction makes it a great combination.  Not only is it good on red meat but it also is delicious on salmon and monk fish.

If you don’t want to mess with buffalo, of course this recipe would be great with beef.  I like to pan sear the sirloins but the grill works great too.  Use whichever works best for you.

Buffalo SirloinServes 4
one (1 1/2 to 2 pound) buffalo sirloin
5 cups assorted exotic mushrooms
2 heads garlic, roasted, see step 5
1 teaspoon marjoram
2 tablespoons soy sauce
1 cup red wine
1 tablespoon unsalted butter
1 tablespoon canola oil
parsley for garnish

  1. Place a 14 inch saute pan over medium high heat. Let it get good and hot. Then add the oil. Add the oil first to keep the butter from burning.
  2. Now add the mushrooms. Spread them out across the pan and let them sit without shaking or turning them so they get good and brown. Season them with a heavy pinch of salt and some pepper.
  3. When the mushrooms are good and brown flip them and do the same to the other side. Add the shallots and the butter. Let the shallots soften.
    Add the wine, soy sauce and garlic. Bring the liquid to a boil, then reduce the heat and cook until the wine is almost all absorbed by the mushrooms.
  4. Meanwhile heat a cast iron skillet or if you are using a grill you should already have it going, over high heat. Add enough oil to coat the bottom of the pan and cook the sirloin caramelizing both sides of the steak to the internal temp you want it to be.
  5. Let the steak rest, slice and serve with mushrooms on top. Garnish with parsley.
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Daily Bread

I like this bread because it uses leftovers.  What do I mean by leftovers?  My girls don’t like heels and crusts. Sure I could force them to eat them, could throw them out or I could trim them off and save them for other uses.  I could make bread crumbs or, for instance, I could make this loaf of bread.

It is pretty amazing when you think about it.  Bread never wears out, you can use the same crumbs again and again in this loaf and its structure is always the same.

As long as you dry it properly, use breads without seeds, fruit or nuts, the uses of bread become endless but I really like the fact that I am not wasting anything.

It takes time to learn how to make a good loaf of bread.  The good news is if it doesn’t work out perfectly the loaf is more then likely still really delicious and good to eat.  So jump in and start practicing.

Recipe based on a recipe by Peter Reinhart in his book Brother Juniper’s Bread. 

  • King Arthur Bread Flour  $3.98 for a 5 pound bag = 28 cents per cup
  • 1 packet instant dry yeast = 24 cents
  • total cost to make this loaf of bread = $1.00

Makes one 2 pound loaf                                                                                                                    

2 cups dried stale old bread crumbs

2 cups water

1 .25 oz. packet instant dry yeast or 1 tablespoon

1 tablespoon kosher salt

2 1/2 cups bread flour

1. In a large mixing bowl combine the bread crumbs with to cups of water.  Let the bread soak up all the water.  This will take about an hour and you can let it soak for 4 hours.  Make the bread fit your schedule.

2. Sprinkle the yeast over the top and then stir it around and into the damp bread crumbs.  Let is sit for 2 to 5 minutes to hydrate the yeast.  Add the salt and bread flour.

3. Using a heavy duty wooden spoon mix the flour and crumbs until it forms a ball.  Dump the ball onto the counter and start kneading.  Knead the dough until it becomes smooth and elastic.  This will take at least 5 minutes.

4. Form the dough into a ball and put it back into the mixing bowl.  Cover it with a damp towel and set the bowl in a warm draft free place.  The back of the stove is usually good.

5. Set a timer for 1 hour.  At the end of the hour the dough should have doubled in size.  If not let it proof a little longer.  Remove the dough to the counter and knead it to degas it then shape it into a ball.

6. Place the dough into a 8 inch  cake pan that has been oiled and dusted with flour.  To dust the pan smear a small amount of oil onto all interior surfaces of the pan.  Add a tablespoon of flour and shake it around and tilt the pan to get the flour up the sides.  This will keep the bread from sticking to the pan.  Cover the bread and put it back in the warm place you had it.

7. Let the bread rise until it is peaking over the top of the pan by an inch.  This will take 30 to 40 minutes.  About 15 minutes into the final rise turn on the oven to 375˚ F.

8.  You can dust the top of the loaf with flour, cut a slash in it or just put it in the oven and bake it for 50 minutes.  Remove it from the oven then remove it from the pan to a cookie rack.  Let the bread cool completely. Slice and serve.