Kitchen Hint of the Day!

Tied or netted roast..........


Remove any string or netting on roasted meat while it's still in the pan, so any seasoning or crusty bits fall into the delicious pan juices.

Kitchen Hint of the Day!

Hold the foil....


Don't cover a roast with foil while it's in the oven. The meat steams rather than roasts, and it toughens.

Kitchen Hint of the Day!

Preheat the grill.........


Give your grill enough time to preheat for the best results. For a good sear, preheat your grill for at least 10-15 minutes. Keep in mind the weather can impact those times. Keep on grilling!

Sunday’s Chicken Dinner Recipe – JILL'S ROAST HERITAGE CHICKEN

This week’s Sunday’s Chicken Dinner Recipe is – JILL'S ROAST HERITAGE CHICKEN. The recipe is from the Wild Idea Buffalo website, that’s right Chicken not Buffalo! Wild Idea also sells Heritage Chicken from Emmer and Co. And they have one delicious and healthy Chicken Recipe for Chicken! This is a Dutch Oven Recipe, so how easy is that to prepare! You can find this recipe and purchase the Emmer & Co. Heritage Chicken along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Make 2019 a Healthy One!  https://wildideabuffalo.com/

JILL'S ROAST HERITAGE CHICKEN
After testing a few methods of roasting a Heritage Chicken, this method was hands down the winner. Although the flavor was always very good with other methods, I was looking for the method that would keep the meat juicy, but also get it close to fall off the bone tender.

Ingredients:

1 - 3# Emmer & Co. Heritage Chicken

1 - tablespoon + 1 teaspoon salt

1 - tablespoon baking powder (a tip from Emmer & Co.)

4 - tablespoons salted butter

1 - teaspoon black pepper

1 - teaspoon thyme leaves

1 - onion, orange, apple, or other sweet or savory food to fill the cavity

4 - stalks celery, halved

1 - onion, sliced

salt and pepper

1½ - cups water

Enameled Dutch Oven

Preparation:

1 - Rinse chicken and remove neck from cavity. (Reserve neck, adding to the pot for additional flavor or give to your favorite pet!) Blot the chicken dry with paper towels.
2 - Mix salt and baking powder together and gently rub all over the chicken. Refrigerate uncovered for 4 to 24 hours.
3 - Position top oven rack in the middle of the oven and preheat to 500°.
4 - Remove chicken from the refrigerator. Melt butter and add pepper, thyme and remaining teaspoon salt. Rub seasoned butter into the chicken skin and cavity. *The butter will adhere to the cold chicken without running off.
5 - Fill the cavity of the chicken with coarse chopped onion or orange halves, or other savory or

sweet foods. This adds additional flavor and helps chicken cook more evenly.
6 - Place celery and onions in the bottom of the Dutch oven and place chicken breast side up on top of vegetables. Place the chicken in the oven and roast for 15 minutes.
7 - Add the water to the pot and cover and continue to cook at 500° for another 10 minutes.
*Optional: Before continuing with this step you can also turn your chicken over after initial roasting, so the breast is facing down. For the best browning, pile your vegetables to the center or add a few more to keep the breast out of the liquid.
8 - After 10 minutes, shut your oven off and leave the chicken in the oven for two hours. Do not open the door during this time.
9 - Remove chicken from the oven and transfer to a platter or cutting board. Chicken segments will release fairly easily or carve as desired. Season with a little salt and pepper.
10 - Strain juices from the pot and serve with the chicken or thicken to your liking for gravy.

https://wildideabuffalo.com/blogs/recipes/jills-roasted-braised-heritage-chicken

Kitchen Hint of the Day!

For an Even Roast.......

Be sure to rotate pans or trays in the oven: All ovens have hot spots, so spin your trays around halfway through their cooking time—and alternate racks, if you have multiple trays cooking.

Kitchen Hint of the Day!

Turkey Roasting Hint........

After your turkey has reached the desired temperature, let it rest on the counter for at least 20-30 minutes so the juices released during cooking can absorb back into the meat

Kitchen Hint of the Day!

Hold the Stuffing..............


Keep the stuffing on the side. Chances are the Thanksgivings of your childhood featured a stuffing cooked right in the cavity of the turkey. Go ahead and use your family recipe, but we suggest you cook the stuffing in a separate pan. Cooking the stuffing in the turkey can provide fertile ground for the growth of harmful bacteria. In addition, a stuffed turkey will take longer to cook, which could result in drier white meat. Instead, loosely fill the turkey with aromatics such as onions and herbs, and cook the stuffing separately. I didn't know this, but good one to know.

Kitchen Hint of the Day!

My neighbor passed this Turkey prep hint along to me........


Rub the turkey with butter or oil - Before putting it in the oven, make sure the skin of the turkey is as dry as possible, and then rub it all over with butter or oil. For even moister meat, place pats of butter under the skin.

Diabetic Thanksgiving Recipes

From the EatingWell website and Magazine its Diabetic Thanksgiving Recipes. Delicious Diabetic Thanksgiving Recipes. Some fantastic and Diabetic Friendly Recipes for your Thanksgiving Meal with recipes like; Spice-Rubbed Turkey, Spiced Orange-Cranberry Sauce, and Southwestern Grilled Spatchcock Turkey. Find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in the Holidays!  http://www.eatingwell.com/

Diabetic Thanksgiving Recipes
Find healthy, delicious diabetic Thanksgiving recipes, from the food and nutrition experts at
EatingWell.


Spice-Rubbed Turkey
In this carb-conscious recipe, creamy low-fat yogurt cools the spicy heat of the curry- and cumin-rubbed turkey......


Spiced Orange-Cranberry Sauce
The luxurious, licorice-like aroma of star anise gives this cranberry sauce recipe from José Andrés its special-occasion feel. Don't think of it as just a companion for turkey—it'll dress up a humble sandwich and makes an outstanding topping for a wheel of Brie............


Southwestern Grilled Spatchcock Turkey
This isn't your average Thanksgiving turkey! Loaded with spices of the Southwest, the flavor of this bird is enhanced even more by grilling. Removing the backbone from the turkey, called "spatchcocking" or butterflying, allows it to lay flat on the grill so it cooks faster. Make sure you have a good pair of kitchen shears to make it easier to remove the backbone...........



* Click the link below to get all the Diabetic Thanksgiving Recipes
http://www.eatingwell.com/recipes/19907/health-condition/diabetic/holidays-events/thanksgiving/

Kitchen Hint of the Day!

Baking the Bird for Thanksgiving...............


Cook the turkey on a rack of vegetables - Create a natural roasting rack for your turkey by layering carrots, onions and celery on the bottom of the roasting pan. Lifting the turkey off the base of the pan helps to increase hot air circulation around the whole bird so that it will get crispy all over. And the vegetables add great flavor to the gravy.

Kitchen Hint of the Day!

Cook Chicken Thoroughly........


Chicken should always be cooked thoroughly. To ensure your chicken is fully cooked, follow the recommended cooking times, and make sure your chicken reaches the proper recommended internal temperatures listed below by using a calibrated meat thermometer. The USDA recommends that all chicken, regardless of cut, should reach a safe minimum internal temperature of 165° F.

It's Nuts I tell you.........PINON NUTS (INDIAN NUTS)

This week from the nuts.com website (https://nuts.com/)  its PINON NUTS (INDIAN NUTS). They are similar to pignolia nuts, but are roasted to perfection in the shell. The PINON NUTS are just one of the many Nuts that you can choose from at the Nuts website. But besides Nuts you can also choose from  items like; DRIED FRUIT, CHOCOLATES and SWEETS, SNACKS, COFFEE and TEA, COOKING and BAKING, and GIFTS. Plus there's FREE shipping on orders over $59, see for details. Now here's more on PINON NUTS (INDIAN NUTS). Enjoy and Eat Healthy in 2018!  https://nuts.com/



PINON NUTS (INDIAN NUTS)
Pinon nuts are very hard to find, and Nuts.com is thrilled to share them with you! They are similar to

PINON NUTS (INDIAN NUTS)

pignolia nuts, but are roasted to perfection in the shell. One taste and you will realize what the fuss for these pinon nuts is all about! Also known as Indian nuts, these are roasted right in-house so they arrive to you at their freshest.

Enjoy Pinon Nuts
To crack pinon nuts, we recommend spreading them out on a small towel, and then using a rolling pin to go over the nuts, breaking open their shells. Our roasted pinon nuts are a perfect treat for snacking or using in your recipes. Try them tossed in salads or prepared with vegetables like cauliflower or asparagus. They complement chicken and fish dishes well, too. Pinon nuts add a great nutty crunch to rice, risotto, or pasta dishes, and are wonderful for preparing a pesto sauce. They are also delicious in cookies and other sweet treats.

Health Benefits of Pinon Nuts
A single serving of pinon nuts provides a rich source of nutrients that can improve heart health, boost energy levels and promote weight loss. Enjoying pinon nuts as a snack also does wonders for your immune system and vision. Pinon nuts are a good source of monounsaturated fats which are associated with lowering LDL “bad” cholesterol levels and reducing the risk for heart disease. They are also rich in minerals such as iron and magnesium that help transport oxygen and energize the body. A rare source of pinoleic acid, pinon nuts promote a feeling of fullness that has proven effective in weight management. Vitamin A and lutein support good vision by protecting the retina and preventing cataracts. Pinon nuts are also plentiful in antioxidants and vitamin C to improve the body’s natural defense system against colds and illnesses.

About Pinon Nuts
The name pinon is derived from the Spanish term for pine nut. Pinon nuts are produced by the main species of pine tree in the United States. Pinon nut trees (Pinus edulis) grow wild in the southwestern United States and are much more rare than pine nuts from Europe or Asia. A good crop of pinon is only produced once every three to seven years so they are far less abundant than other varieties of pine nuts. Pinon nuts tend to be larger than regular pine nuts and have a signature smooth and sweet buttery taste. Pinon nuts are sometimes referred to as pinyon nuts or pinion nuts.

Ingredients
Pinon Nuts Packaged in the same facility as peanuts, tree nuts, wheat, soy, and milk products.

Approximately 1737 pieces per pound.

Nutrition Facts
Serving size 28g (~1 oz.)

Amount per serving
Calories 178
Calories from Fat 144
%DV
Total Fat 17g 27%
Saturated Fat 3g 13%
Cholesterol 0mg 0%
Sodium 20mg 1%
Total Carbohydrate 5g 2%
Dietary Fiber 3g 12%
Protein 3g
Vitamin C 1%
Iron 5%

Storage
Store in a cool dry place for up to 6 months. It is ok to refrigerate.
https://nuts.com/nuts/pinenuts/indian-pinion.html


Order securely online or call us:

800-558-6887 or 908-523-0333
https://nuts.com/

Healthy African Recipes

From the EatingWell website and Magazine - Healthy African Recipes. Delicious and Diabetic Friendly Healthy African Recipes. You'll find recipes like; Moroccan Chickpea-Stuffed Acorn Squash, Tunisian Spiced Lamb Chops and Chard, and North African Spiced Turkey with Avocado-Grapefruit Relish. Find these and much more all at the EatingWell website. Plus give the perfect Christmas Gift, a subscription to the EatingWell Magazine. Enjoy and Eat Healthy!  http://www.eatingwell.com/


Healthy African Recipes
Find healthy, delicious African recipes, from the food and nutrition experts at EatingWell.

Moroccan Chickpea-Stuffed Acorn Squash
Think of this healthy vegetarian side dish recipe as a meatless tagine served in a squash bowl. Kabocha, sweet dumpling or carnival squash make good alternatives to acorn squash. To make this side a hearty vegetarian meal, serve 2 halves each.......


Tunisian Spiced Lamb Chops and Chard
A great complement for lamb, the bold dry rub in this recipe is a typical Tunisian combination of spices that includes cumin, caraway and crushed red pepper. Sautéed chard gets a twist with toasted pine nuts and sweet dates. We loved the sweetness of the dates in this dish, but we also tried it without and thought it was delicious. The choice is yours. Round out the meal with some whole-wheat couscous and a glass of Australian Shiraz.......


North African Spiced Turkey with Avocado-Grapefruit Relish
The spice crust for the turkey cutlets is based upon a Berber blend from North Africa. The honeyed grapefruit relish provides a lively contrast to the richly spiced turkey........



* Click the link below to get all the Healthy African Recipes
http://www.eatingwell.com/recipes/18307/cuisines-regions/african/

Kitchen Hint of the Day!

Why I prefer Buffalo over Beef..........


There are many health benefits of eating buffalo. Rich in flavor, low in fat and high in protein, buffalo meat is an ideal substitute for beef in your favorite recipes. Bison meat is lower in calories and cholesterol than beef, pork, turkey, skinless chicken and even some fish!

Kitchen Hints of the Day!

Slow Cooker hints.........


* Buy cheaper meat. Tougher cheaper meats are better for slow cooking. For best results when cooking meat/chicken, always brown the ingredients in a frying pan first. This locks in the flavor and produces a true slow simmered look and flavor. Be sure to remove all the sauce, juices and bits from the bottom of the frying pan to the slow cooker.
 * For even cooking, cut food into uniform-size pieces. Place firm, slow-cooking root vegetables like potatoes and carrots at the bottom of the crock and pile the meat on top.
* Keep the lid on! It is important to retain the heat when making a slow cooker meal, so avoid taking off the lid. Only remove the lid to stir or check for doneness.

Kitchen Hint of the Day!

No need to baste that Bird.........


Basting means more oven door opening, resulting in temperature fluctuations that can dry out your bird. Instead, keep your turkey moist by brining it or by rubbing it all over with butter or oil.

Meanwhile back at the SayersBrook Bison Ranch...... Duck Breast with Balsamic Vinegar and Cherry Reduction

This week from the SayersBrook Bison Ranch website (http://www.sayersbrook.com/) its a recipe for Duck Breast with Balsamic Vinegar and Cherry Reduction. Made using SayersBrook Duck Magret, that you can purchase at the SayersBrook site. Duck is just one of the SayersBrook products you'll be able to choose from. They also have selections of Bison, Elk, Wild Boar, Ostrich, Rabbit, and more! Now more on the recipe for Duck Breast with Balsamic Vinegar and Cherry Reduction. Enjoy and Eat Healthy!  http://www.sayersbrook.com/



Although higher in fat than other domestic birds, duck is a good source of protein and iron. Duck is meaty with a dark meat. So, if you love chicken thighs over white meat, then you’ll love duck.

Duck Breast with Balsamic Vinegar and Cherry Reduction

prep 20 minscook 20 minstotal 40 mins
yield 4 portions

This simple preparation enhances the duck without obliterating the natural flavor. Does not require a long marination. Perfect for a special meal. Preparation time does not include marinating time

Ingredients

* 4 duck breast halves
* 5 tablespoons balsamic vinegar*
* salt and pepper, to taste
* extra balsamic vinegar, for drizzling (optional)
* for cherry reduction please see 'notes'

Instructions

1 - Using a sharp knife, score the duck skin (fat) with diagonal parallel slashes 1/2 inch apart to make a diamond pattern, being careful not to pierce through to the flesh.
2 - Pour the balsamic vinegar into a shallow dish just wide enough to fit the breasts in one layer.
3 - Add the duck, flesh (not fat) side down; cover and leave to marinate for 20 minutes at room temperature (can be marinated up to 2 hours refrigerated but remove for last twenty minutes at room temperature).
Notes

Cherry Balsamic Vinegar Reduction

1 - Add 4 oz. of black cherry fruit spread, sweetened only with fruit juice.
2 - Pour chicken broth and most of the vinegar into a saucepan over med-low heat.
3 - Add fruit spread and reduce for about half an hour, or until it’s reduced by about 2/3. When duck is sliced, add the extra juices to your sauce.

http://cooking-buffalo.com/easy-duck-breasts-recipe-with-balsamic-vinegar-with-a-cherry-reduction/




SATISFACTION GUARANTEE

Toll Free
1-888-854-4449 | or: 1-888-472-9377
Fax: 855-398-4409
2056 hwy 195, Hermann, MO 65041
info@sayersbrook.com
http://www.sayersbrook.com/

Five Ways to Cook a Thanksgiving Turkey

I came across this article in an email from the PBS/Food website. 5 delicious recipes on how to prepare that Thanksgiving or Christmas Turkey. Just click the link at the end of the post to read the whole article and get the recipes.


If you find yourself loading your Thanksgiving plate with sides and only a little turkey, it may be

time to try something new. Even so, you don’t have to resort to Turducken to keep Thanksgiving fresh. Try a new cooking technique instead and you may be surprised by the result; juicier, crispier and more flavorful turkeys that may even convert turkey skeptics. While there’s a cornucopia of ways to cook a turkey, here are five of the tastiest to try this Thanksgiving.......

http://www.pbs.org/food/features/five-ways-to-cook-a-thanksgiving-turkey/

Jennie - O Turkey Recipe of the Week - Make-Ahead Slow Roasted Turkey FRIDAY

This week's  Jennie - O Turkey Recipe of the Week is a Make-Ahead Slow Roasted Turkey. It's time to start thinking about that Thanksgiving Bird! And here to help you out with that is this recipe from the Jennie - O website, Make-Ahead Slow Roasted Turkey. It's made using the Jennie - O Premium Fresh Young Turkey. It can't get much easier to prepare as it comes straight from the freezer to your oven! Prepare yourself for one delicious and moist Turkey! You can find this recipe at the Jennie - O Turkey website. Enjoy and Make the SWITCH!  https://www.jennieo.com/

Make-Ahead Slow Roasted Turkey
This turkey saves you precious time for the preparation of other holiday goodies! You could also try OVEN READY™ Whole Turkey. Straight From Freezer To Oven To Perfect®.

INGREDIENTS

1 white onion, chopped
1 red onion, chopped
4 carrots, chopped
2 bay leaves
1 (8 to 12-pound) JENNIE-O® Premium Fresh Young Turkey
3 tablespoons butter, melted
1 tablespoon kosher salt
2 teaspoons freshly ground pepper
1 tablespoon Herbs de Provence
1 cup chicken broth
DIRECTIONS

1) Heat electric roaster to 325°F.
2) Place onions, carrots and bay leaves in bottom of turkey roaster. Brush turkey with melted butter and sprinkle with salt, pepper and Herbs de Provence. Place turkey on rack, in roaster. Add broth, cover and cook turkey as specified on the package.
3) Roast until timer pops up and turkey is fully cooked, 180°F as measured by a meat thermometer inserted into the thickest part of the thigh. ALWAYS confirm doneness with a meat thermometer. Juices should run clear. Let turkey stand 20 minutes before carving.
4) To save time, the turkey can be seasoned the night before and vegetables can be chopped in advance. The dish could also be assembled in full the night before and stored in the refrigerator.
https://www.jennieo.com/recipes/1017-make-ahead-slow-roasted-turkey

Jennie - O Premium Fresh Young Turkey

Fresh whole turkey takes the guesswork out of Thanksgiving or any day of the week! The pop up

timer makes for easy cooking so this premium turkey is guaranteed to roast just right! It comes marinated and basted so all you have to do is enjoy it. To learn more about cooking fresh whole turkey, watch our simple How-To video and look for Premium Fresh Young Turkey in the refrigerated section of your grocery store:

NUTRITION INFORMATION
Serving Size 112 g
Calories 140
Calories From Fat 60
Total Fat 6.0 g
Saturated Fat 2.0 g
Trans Fat. 0 g
Cholesterol 70 mg
Sodium 210 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugars 0 g
Protein 21 g
Vitamin A 0%
Vitamin C 0%
Iron 2%
Calcium 0%

INGREDIENTS

Young Turkey Containing Approximately 8% of a Solution to Enhance Juiciness and Tenderness Solution Ingredeints: Turkey Broth, Salt, Sodium Phosphate, Sugar, Flavoring.

Our products are labeled in compliance with government regulations. It is always necessary to read the labels on the products to determine if the food product meets your required needs regardless of how the product is represented on this site.

COOKING INSTRUCTIONS

QUICK TIPS:

Refrigerate at 28-36°F. For optimal safety, cook stuffing and turkey separatety. If desired, add fully cooked stuffing to cooked turkey just prior to serving.
TO ROAST:

Heat oven to 325°F. Remove neck and giblets. These may be used to prepare gravy or stuffing. Plastic leg clamp may be left on during cooking. Place turkey on rack in shallow pan, breast side up, and loosely cover with foil. Remove foil after 1 hour of cooking. Roast until timer pops up and turkey is fully- cooked, 180°F. as measured by a meat thermometer inserted into the thickest part of the thigh. ALWAYS confirm doneness with a meat thermometer. Juices should run clear. Let turkey stand 20 minutes before carving.

APPROXIMATE OVEN ROASTING TIME AT 325°F:

Weight 8 to 12 lbs, Cooking time 3 1/2 to 4 hrs. Weight 12 to 18 lbs, Cooking time 4-1/4 to 4 3/4 hrs. Weight 18 to 22 lbs, Cooking time 4-1/2 to 5 hrs. Weight 22 to 24 lbs, Cooking time 4 3/4 to 5 1/4 hrs.
https://www.jennieo.com/products/149-premium-fresh-young-turkey

Wet Aged Buffalo Sirloin Tip Roast w/ Savory Herb Potatoes, Whole Baby Carrots, and Baked French Bread

Dinner Tonight: Wet Aged Buffalo Sirloin Tip Roast w/ Savory Herb Potatoes, Whole Baby Carrots, and Baked French Bread






For Breakfast this morning I made some Simply Potatoes Shredded Hash Browns, Heated up some Meijer Diced Ham, fried an Egg Sunnyside Up, made a cup of Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bow and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns then put the Sunnyside Up Egg on to top it off. After I had Breakfast I went to McDonald's to pick up Breakfast for Mom and Dad. Mostly cloudy and 83 degrees today. We had to have dad at the doctor's office at 2:00, just for a follow up visit. For dinner tonight something new, a Wet Aged Buffalo Sirloin Tip Roast w/ Savory Herb Potatoes, Whole Baby Carrots, and Baked French Bread.




I had been wanting to try the Wild Idea Buffalo - 3 LBS. SIRLOIN TIP ROAST for sometime now and they had them on sale so I grabbed one! I'm preparing from a recipe that's from Wild Idea Buffalo, WET AGED SIRLOIN TIP ROAST. To prepare it I'll need; Extra Light Olive Oil, Sea Salt, Black Pepper, Onion Powder, Garlic Powder, Thyme Leaves, Swanson Cooking Beef Stock, Red Wine, and Blue Bonnet Light Butter.









There is 2 ways you can prepare it according to the recipe. I chose the Method Two: Low and Slow. To start I preheated the oven to 210°. Then I placed the roast in a heavy roasting pan and placed it in pre-heated oven. Roasted at 210° for 30 minutes. Then reduced the heat to 190° and continue to roasting for 5 hours.











Remove the roast from oven and place it  on a platter, cover with foil and allow the roast to rest for about 10 minutes. While the roast is resting place the roasting pan on the stovetop over medium high heat. Stir in the stock and wine scraping up the bits for the bottom of the pan. Bring it to a boil, then reduce the heat to medium and allow au jus to reduce to about 1 cup.  Whisk in the butter and season to taste. While au jus is reducing, slice roast thin. Serve with the au jus, and enjoy! This roast was well worth the wait! Just incredible flavor and so tender. And the added au jus was perfect! When you get a chance you have to try the Wild Idea Buffalo - 3 LBS. SIRLOIN TIP ROAST along with the WET AGED SIRLOIN TIP ROAST recipe.

A favorite I always pick up at Meijer are the Little Potato Company Savory Herb Potatoes. I have
these quite often and really enjoy them. The Potatoes come in a microwavable tray. Just pop the tray in the microwave for five minutes and mix in the seasoning pack and you have a nutritious and tasty Potato Dish. These are definitely a good item to have in the pantry! So easy to prepare and no clean up.








I also prepared a can of Kroger Brand Whole Baby Carrots. These are so much easier to prepare than boiling fresh Baby Carrots, and they taste just as fresh and good. I also baked a loaf of Pillsbury French Bread. Then for Dessert later a Jello Sugar Free Dark Chocolate Pudding.










WET AGED SIRLOIN TIP ROAST

The process of wet aging grass-fed meat turns moderate cuts into prime tender cuts.  The trick to the success is planning in advance, giving enough time for the wet aging to work it’s magic.

Ingredients:
1 - 3 pound Sirloin Tip Roast

2 - tablespoons olive oil
1 - tablespoon sea salt
1 - tablespoon black pepper
2 - teaspoons onion powder
2 - teaspoons garlic powder
1 - teaspoon thyme leaves
1 - cup buffalo stock or organic beef stock
½ - cup red wine
2 - tablespoons butter

Preparation:

1)   Place frozen roast in it’s packaging on a plate and place in the back of your refrigerator. Allow roast to wet age for two weeks, turning roast over every 3 days.

2)   Remove wet aged roast from the package in a clean sink and rinse under cold water. Pat dry with paper towels, and place on a platter.

3)   Mix olive oil and seasonings together and rub into the roast. Cover and let roast rest at room temperature for two hours before cooking.

Cooking Options:

Method One – Hot & High, then Low & Slow

1)   Preheat oven to 500°.

2)   Place roast in a heavy roasting pan and place in the oven for 12 minutes.

3)   After 12 minutes, shut the oven off and leave the roast in the oven for two and a half hours. DO NOT OPEN THE DOOR.

4)   Remove roast from oven and place on a cutting board or platter. Slice the roast thin on the bias, keeping slices tightly together. Transfer the sliced roast onto a baking sheet. Pre-heat oven to 500°.

5)   Place roasting pan on stovetop over medium high heat. Stir in stock and wine scraping up the bits for the bottom of the pan. Bring to a boil, then reduce heat to medium and allow au jus to reduce to about 1 cup.  Whisk in butter and season to taste.

6)   While au jus is reducing, place sliced roast into the pre-heated hot oven, for 7 minutes to re-warm
the outside of the roast.  Remove roast from the oven and return to a platter or cutting board. Serve and pass with au jus.

Method Two: Low and Slow

1)   Pre-heat oven to 210°.

2)   Place roast in a heavy roasting pan and place in pre-heated oven. Roast at 210° for 30 minutes. Reduce heat to 190° and continue to roast for 5 hours.

3)   Remove roast from oven and place on a cutting board or platter, cover with foil and allow the roast to rest for about 10 minutes.

4)   While the roast is resting place roasting pan on stovetop over medium high heat. Stir in stock and wine scraping up the bits for the bottom of the pan. Bring to a boil, then reduce heat to medium and allow au jus to reduce to about 1 cup.  Whisk in butter and season to taste.

5)   While au jus is reducing, slice roast thin on the bias. Serve and pass with au jus.
https://wildideabuffalo.com/blogs/recipes/54396097-wet-aged-sirloin-tip-roast






Wild Idea Buffalo - 3 LBS. SIRLOIN TIP ROAST

The sirloin tip roast is a tender, mouth-watering cut that's perfect in the oven or crock-pot, and makes
an excellent pot roast. Other options: cut our Bison Roast into bite-sized pieces for kebabs or into portion-sized steaks for Swiss Steak. No matter how you prepare Wild Idea Buffalo's Sirloin Tip Roast you'll find it a perfect entree for a feast. Taken from the loin primal, this roast is incredibly versatile. Each roast is 3 lbs.
https://wildideabuffalo.com/collections/monthly-special/products/sirloin-tip-roasts