#1Meat12Ways Durham Ranch Bison Recipe

Vote for your favorite ‪#‎1Meat12Ways‬ dish featuring Durham Ranch Bison on their Facebook page in the month of December.

In order to showcase the many ways that meat can be prepared, 12 chefs, foodies, and meat lovers shared their best dishes featuring Durham Ranch meat.

Chef Colin Smith has submitted a divine recipe for Moroccan Bison Osso Bucco Orange Gremolata.

Here is the recipe:

4 Pieces Durham Ranch Bison Osso Bucco
4 oz. Smoked Bacon
1 each White Onion
4 Ribs Celery
1 ea Carrot
1 Cup Red Wine
4 Cups Beef Stock
1 tsp. Fresh Thyme
2 Tbsp. Flour
3 Tbsp. Cooking Oil
1 Tbsp. Moroccan Spice Blend
1 Cup Farro
4 Cups Chicken Stock
1/2 Cup Peas
1/2 Cup Roasted Butternut Squash
1 Tablespoon Butter
1 pinch Salt/Pepper
1 piece Leek
1 Cup water
1 Tbsp. butter
1 tsp. Kosher salt
2 Tbsp. Parsley Leaves
2 Tbsp. Leeks slices
1 each Orange-Zest
1/2 Cup Poached fennel
1/4 Cup Poached Lobster Mushrooms
1 Tbsp. Extra Virgin Olive Oil

1. Season Salt/Pepper Osso Bucco; Dredge in Flour and Sear on both sides

2. Remove from pan and add vegetables; saute until soft and add red wine and beef stock; simmer and add back in Bison

3. Cover in foil and braise for 3 hours at 325 degrees

4. Place Farro in chicken stock and simmer for 1 hour

5. Saute Peas and Squash in Butter and add Farro. Season with Salt/Pepper

6. Demi Glaze – Reduce stock from Osso Bucco and paint the Osso Bucco with sauce

7. Gremolata – Pick parsley leaves and put into bowl with Orange Zest, Fennel, Leeks and Lobster Mushrooms toss with extra virgin olive oil and salt and pepper

8. Place butter and water in pan with salt and bring to a simmer. Cut Fennel into small slices, each one smaller than the other blanch for 4 minutes 9. Place butter and water in pan with salt and bring to a simmer. Cut Leeks into 3 pieces, each one smaller than the other blanch for 8 minutes.