Three recipes perfect for Holiday gatherings

As the holiday season approaches, there’s an undeniable magic in the air, and what better way to capture and share that enchantment than with a delicious, home-cooked meal? In this festive time of year, our kitchens become the heart of our homes, filled with the enticing aromas of spices, warmth, and the promise of memorable gatherings. Whether you’re hosting a joyful family feast, a cozy get-together with friends, or simply looking to indulge in the spirit of the season, we invite you to embark on a culinary journey with us.

In this blog post, we’ll be unwrapping the gift of good taste, presenting you with three mouthwatering recipes that are bound to become cherished additions to your holiday repertoire.

Elk Stew with Tepary Beans

Elk Stew with Tepary Beans
With only a few ingredients and minimal prep work, this recipe is perfect for the busy Holiday season. Simply prep your ingredients and throw it all in a crockpot, wait a few hours and it’s ready to enjoy!

1 lb elk meat cut into small cubes

1 chopped green bell pepper

1 chopped bunch of green onions

3 cups cooked Ramona Farms brown Tepary beans

2 chopped jalapenos

3 cups chicken broth or game broth

1 clove garlic, chopped

1 bunch celery, chopped

2-3 tsp Seka Hills olive oil

  1. Heat 3 tbsp oil over medium heat. When hot (6-8 minutes) add vegetables and elk to pan. Season with pepper (and salt if you like).
  2. Sautee elk, bell pepper, onions, jalapeno, spices with three tablespoons of vegetable oil.
  3. After meat is browned and vegetables are soft, place in crock pot with beans and chicken broth.
  4. Slow cook on high for 8-10 hours. Longer is better. Check every few hours to see if you need to add more liquid.

Grilled Bison Skewers with Wojape.
Marinated in a harmonious blend of traditional Native American ingredients like sweet corn, turnips and sumac, this succulent bison meat is threaded onto skewers and expertly grilled to perfection. Brushed with the rich wojape sauce after cooking, these skewers promise a smoky, sweet, and savory taste experience that pays homage to both culinary craftsmanship and cultural heritage.

1  ½  lb bison sirloin, cut into 1-2 inch cubes

2 tbsp Seka Hills Extra Virgin olive oil

1 pinch sumac

1 pinch Sakari Botanicals Cedar smoked salt

2 -3 ears sweet corn, shucked and cut into 2-inch chunks

2 -4 young turnips, cut into 2-inch chunks

3 summer squash, cut into 2-inch chunks

Wojape to top the dish (optional)

  1. Heat coals or a gas grill for direct heat. Brush bison with 1 tablespoon olive oil and sprinkle with the sumac and smoked salt. Brush the corn, turnips and squash with remaining oil. Thread the bison, sweet corn, turnips and squash alternately on 4-6 skewers. Sprinkle with additional sumac and smoked salt.
  2. Grill skewers about 4-6 inches from the heat, turning frequently, until the bison is no longer pink in the center, about 15-20 minutes. Served with Wojape drizzled on top.

Mushroom Caps stuffed with Crab and Wild Rice
Elevate your appetizer game with these delectable mushroom caps stuffed with a luxurious blend of crab and wild rice. The earthy mushrooms serve as the perfect vessel for a filling that combines succulent crab meat, nutty wild rice, and a medley of aromatic herbs and spices.

½ cup wild rice

2 ½ cups water

2 tbsp butter or margarine

1 clove garlic

¼ cup minced onion

6-8 oz.crab meat

1 egg

¼ cup grated Parmesan cheese

1 tbsp parsley

Salt and pepper to taste

2 dozen medium-large mushroom caps

½ cup grated cheddar cheese

  1. Combine wild rice and water. Cook, set aside.
  2. Melt butter in saucepan, sauté garlic and onion until tender. Add cooked wild rice and crab meat to pan and stir until mix is warmed through (not cooked). Remove from heat.
  3. Add egg, Parmesan cheese and seasonings. Mix well. Stuff mushroom caps loosely.
  4. Place on a greased baking sheet and sprinkle with grated cheddar cheese or cheese of your choice. Bake at 400 degrees F for 10 minutes. Serves 5-6.