We are proud to be a farm to plate bison ranch. Check out our recipes at the bottom of the page.
Welcome to Gem State Bison. My name is Katie and I own this wonderful dream come true. My husband Shaun and I met while I was stationed in San Diego with the Navy and he followed me to RI and then to this fun idea of starting a bison ranch. I was born in KS and had the state conservation bison herd hanging out across the street from our h
Welcome to Gem State Bison. My name is Katie and I own this wonderful dream come true. My husband Shaun and I met while I was stationed in San Diego with the Navy and he followed me to RI and then to this fun idea of starting a bison ranch. I was born in KS and had the state conservation bison herd hanging out across the street from our house on an almost daily basis so I just fell in love with this beautiful and powerful animal. When I got off of active duty I was ready to come home to Idaho where I have called home since the 5th grade. We chose a spot out in the country and while I finished my Master's degree we decided to make a fun dream a reality so here we are. We thank you for your support of our small family ranch.
Here is the information on ordering in bulk.
Whole/Half: $7.25/lb
Quarter: $7.50/lb
All prices are based off of the "hanging weight"
Hunts are available as an alternative to taking them to the processor. Hunting can be a less stressful way to process a bison as they don't have the stress of being rounded up and put into the trailer and carted off to a scary place.
There are no tags required for a bison hunt.
We let our bison mature to at least over 2 years before allowing them to be hunted so they are larger and more mature but still tender.
The cost for a hunt is $4,000 with a $500 deposit. We have coolers that can be borrowed for a deposit to help with hauling to a butcher/your home if needed. We also have a UTV that can be used to assist with pack-out.
Cajun Creole Bison Chili with Caramelized Onion Serves 6
Ingredients
1 pound Bison burger (or stew meat)
1 Tablespoon Olive Oil
2 Tablespoons Chili Powder
2 teaspoons Cumin
2 teaspoons Tony Chachere’s Creole Seasoning
½ teaspoon Salt
½ teaspoon Pepper
15 oz. Stewed Tomatoes – Mexican Style
15 oz. Chili Beans – do not drain
½ Large Onion – chopped
2 teaspoons Butter
¼ teaspoon Salt
15 oz. Kidney Beans – do not drain
15 oz. Black Beans – drained
Cooking Instructions
Brown meat in 3 ½ quart heavy pan with oil for 6-8 minutes. Add spices to meat while browning on medium heat.
Once browned add tomatoes and chili beans, bring to boil then simmer for 20 minutes.
While the meat mixture is simmering; caramelize onions by heating butter in a skillet on medium heat until sizzling then add onions and reduce heat to medium-low, stir frequently, adding 1/8 tsp salt cook until blonde-colored,15-20 minutes.
Add onions and rest of beans to the meat mixture. Simmer covered for 1 hour. Chili is best when cooled and reheated concentrating the flavors. Enjoy!
5 teaspoons Smoked Paprika
1 1/4 teaspoons Garlic Powder
1 1/4 teaspoons Ground Cumin
1 1/4 teaspoons Onion Powder
1 teaspoon Chili Powder
1 teaspoon Oregano Leaves
1 1/2 teaspoons sea salt
1 pound ground bison
3/4 cup water
2 tablespoons vegetable oil
3 to 4 pounds of our bison short ribs,
Salt and freshly ground pepper
4 carrots, diced
2 stalks celery, diced
1 medium onion, diced
2 medium shallots, diced
1 tablespoon all-purpose flour
2 tablespoons tomato paste
1/2 cup ruby port
2 cups red wine, such as cabernet
1/2 head garlic, cloves separated and peeled
3 1/2 cups beef stock homemade if available.
cheesecloth
1 dried bay leaf
2 sprigs fresh rosemary
5 sprigs fresh thyme
2 sprigs fresh flat-leaf parsley
1 pound long, flat pasta
Chopped parsley
Grated Pecorino Romano, for garnish
Place a 5-quart casserole or Dutch oven over medium heat. Add oil, and heat until it is almost smoking. Season short ribs generously with salt and pepper. Working in batches if necessary, add short ribs to the hot oil. Cook ribs until browned on both sides. Remove ribs from casserole, and transfer to a large bowl. Set aside.
Add carrots, celery, onion, and shallots to oil in the casserole, and cook over medium heat, stirring occasionally, until vegetables are softened and golden, about 10 minutes.
Meanwhile,: Place bay leaf, rosemary, thyme, and parsley in the center of a square of cheesecloth. Bring edges together, and tie with kitchen string. Set seasons aside.
Add flour and tomato paste to the casserole, and stir to combine. Add ruby port; stir until all browned bits have been scraped from the pan and the bottom of the casserole is clean. Add red wine, and simmer until the liquid is reduced by half. Preheat oven to 325
Add garlic, beef stock, and the spice bag.
Return browned ribs to the casserole. Bring the liquid to a simmer over medium-high heat. Cover the casserole, and place it in the oven. Cook until ribs are very tender, about 3 hours.
Remove the cooked ribs from the casserole. Set the casserole on the stove top over medium heat, and simmer to thicken sauce just slightly.
Fill a large pot with water and add a few tablespoons of salt. Set over high heat, and bring to a boil.
As soon as the short ribs are cool enough to handle, remove the meat from the bones, and shred into small pieces. Degrease the sauce and discard the spice bag. Return shredded meat to casserole, and simmer to reduce sauce by about half.
Once water is boiling Salt well, and stir in pasta. Cook until pasta is al dente. Drain pasta, and serve with short-rib sauce, sprinkle with the parsley. Serve with freshly grated Percorino Romano. I like to add a little salt and pepper to season.
Braised Bison
Est Servings: 4
Est Time: 4 1/4 hours (but worth it)
Ingredients:
3lb Bison Chuck Roast
Kosher salt and freshly ground black pepper
2 tablespoons neutral-tasting oil, such as vegetable, canola, safflower, or grape seed
5 yellow onions, thickly sliced (let soak in water for 30 if you want to avoid the tears)
1 teaspoon dried thyme, crushed
2 teaspoons ground ginger
1 ½ tablespoons all-purpose flour
1 cup sparkling apple cider
½ cup low-sodium chicken broth
3 ripe apples, cored and cut into 1 inch pieces
¾ teaspoon cider vinegar
¼ cup chopped fresh parsley
Set the bison on a cutting board, dry it with paper towels, it into a uniform shape with kitchen twine at 2 inch intervals, and sprinkle generously with salt and pepper.
In a large Dutch oven over medium-high heat, warm 1 tablespoon of the oil until shimmering. Add the bison and cook, undisturbed, until deeply browned on the bottom, 3-4 minutes. Turn the bison and continue cooking, until well browned on each of the remaining three sides, 10-12 minutes more. Transfer the bison to a large bowl and cover.
Return the pot to medium-high heat, add the remaining 1 tablespoon of oil, and warm until shimmering. Add the onions and 1 teaspoon salt and cook, stirring and scraping the bottom of the pot occasionally, until the onions begin to soften and release some liquid, about 4 minutes. Adjust the heat to medium-low and continue cooking for 15 minutes, stirring and scraping the bottom of the pot occasionally and adjusting the heat as necessary to make sure the onions are cooking gently, not scorching. Add the thyme, ginger, and flour and continue to cook, stirring, until the onions are sticky and golden, about 5 minutes more. Add the cider, broth, and ½ teaspoon salt. Stir and scrape the bottom of the pot to loosen and dissolve the browned bits.
Meanwhile, preheat the oven to 300oF with a rack in the lower-middle of the oven.
Nestle the bison into the onions (the onions and accumulated juices should come about three-fourths of the way up the sides of the meat). Cover the pot, transfer it to the oven, and cook for 1 hour 35 min. Add the apples, nestling them into the onions, return the pot to the oven, and continue to cook, covered, until the bison is extremely tender and it registers 200oF on an instant-read thermometer, about 2 ¼ hours more.
Transfer the bison to a cutting board, and using a large slotted spoon, spoon the onions and apples onto a serving platter; tent loosely with foil to keep warm. Pour the accumulated liquid into a measuring cup and let rest until all the fat rises to the surface, about 10 minutes (there won’t be much). Tilt the measuring cup and use a wide, shallow soup spoon to skim the fat off the surface and discard it. Add the vinegar and most of the parsley to the de-fatted liquid and stir to combine. Taste and adjust the seasoning with salt and pepper, if necessary.
Remove the twine from the bison and cut it against the grain into ½ inch thick slices (or pull it apart into pieces). Place the meat on the platter with the onions and apple, pour the seasoned juices over the meat, sprinkle with the remaining parsley, and serve.
We love our customers, so feel free to contact us in the way that is most convenient for you.
1710 Hatter Creek Road, Princeton, Idaho 83857, United States
Email: gemstatebison@gmail.com Phone: (208) 875-9991
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