Visit Durham Ranch located in Wyoming, where you can roam with and hunt the American Bison. Take some cuts home and enjoy a healthier, richer flavored version of beef.
Durham Ranch in Wyoming is the largest working bison ranch in the United States. A family ranch, it was started by a San Fransisco butcher, Armando Flocchini who bought the ranch in 1960’s near Wright, Wyoming. Find out more about the ranch, ranch visits, where to purchase the meat and other products on their website. Chefs in high profile restaurants like Restaurant Gary Danko in San Francisco and The Ritz-Carlton Kapalua are head-over-heels with bison.
The prairie landscape of Durham Ranch is home to pronghorn antelope, mule deer, red foxes and over 80 varieties of waterfowl, but most importantly it’s home to the great American Bison. This herd in particular is pretty special – the original bison were sourced directly from Yellowstone National Park.
Durham Ranch bison unique; including their natural approach to grazing and how they’re leading the industry in their Holistic Range Management practices. Set on 55,000 acres of grassy pasture on Durham Ranch, where more than 3,000 of the largest mammals in the Western Hemisphere roam, you can find specialty cuts of bison in some local markets and through purveyors. Or order directly from the ranch online. Surprisingly lean and tender, we were excited to try several fillets and osso busso cuts in some of our favorite recipes. Here we include a delicious recipe from Lara Ritchie of Nothing To It! Culinary Center for Durham Ranch.
- Osso Bucco
- 4 lbs. Durham Ranch Bison Osso Bucco
- 1 bu Green onions cut green and white into 1” pieces
- 5 Cloves Garlic crushed
- 5 Stalks Lemongrass cut into 1” pieces
- 2 Inches Ginger washed and sliced
- 1 Cup Madeira
- 1 Cup Tamari
- ¼ Cup Rice vinegar
- ¼ Cup Brown sugar
- 5 ea Star anise
- 8 Cups Water
- Whipped Yams:
- 2 med Yams peeled and cut into 3 inch slices
- 2 Inches Ginger sliced in half
- ¼ Cup Heavy cream
- 2 Tbsp Extra virgin olive oil
- Pat dry the bison and season with salt and freshly ground black pepper.
- Heat an enamel coated, cast iron Dutch oven over medium high heat.
- Add just enough vegetable oil to coat the bottom of the pot.
- Once the oil is hot, add the bison to the pan.
- Let it sit and don’t turn it until it is deep golden brown in color.
- Then flip and brown on the other side.
- Remove the bison from the pan and set on a plate.
- Add the green onions, garlic, lemongrass, and ginger to the oil.
- Stir until they are just starting to brown.
- Add the Madeira, soy sauce, rice wine vinegar, brown sugar, star anise and water.
- Add the bison to the pot.
- Bring to a simmer, then lower heat and cook for 3 hours at your stove top’s lowest setting.
- After it is done cooking, remove the bison from pot, remove any silver skin from bison.
- Alternately you could place in a crock pot to finish.
- Put the bison in a heat proof dish and cover with aluminum foil and keep it warm in the oven.
- Put the pot over medium heat and cook until the liquid has reduced by half.
- Yams: In a medium pot, add the yams and ginger and cover with water.
- Cook for about 20 minutes, or until tender.
- Remove the yams from the water and, using a ricer, press the yams into a medium bowl. Next, whisk with the heavy cream, olive oil and then season with salt and white pepper to taste.
- To serve: spread the whipped yams on a plate or in a bowl, top with the bison and spoon the sauce over the top.
- Garnish with green onion.
Michelle was born with a fork in her hand. As a culinary travel writer and confirmed foodophile she delights in the world-wide discovery of new flavor profiles, spices, salts and herbs. Based in one of the world's foodie meccas; Portland, Oregon, not far from "Pinot Noir Heaven" Michelle shares culinary travel and chef's recipes. Her photography has appeared in Saveur Magazine and she has contributed culinary travel articles to Forbes online, WSJ online, Business Insider, Condé Nast Digital Media, Islands magazine and many others. A confirmed globetrotter, she still keeps her bags packed and fork in hand (well . . . except through airport security.)