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Elk meat, Pheasant meat, Eggs:quail, chicken About Us CA Bull Elk Ranch began as a dream. Calvin and Gail Ansley (both coming from farming and ranching backgrounds) had always wanted a ranch of their own. Of course they didn’t want just an ordinary ranch they wanted an ELK ranch. After many years of working toward that goal they purchased 160 acres that was in need of much tender loving care, that is now known as CA Bull Elk Ranch. Rolling up their sleeves, and with the help of their two sons (and a great bunch of friends), they began making the transformation. The ranch began in 2002 with only 20 bred cows and one good bull.In 2007 we began raising pheasants. Gail is ranch manager (which really means she is the hands on day to day feeder, waterer, fence builder, bookkeeper, saleperson, and all around help.) Calvin has had to stay on the road as an equipment operator to fund the ranch as it is getting started (it isn't cheap to raise elk). In 2004 we added a new helper to our ranch. Miah our granddaughter came to live with us. She has grown up feeding elk and pheasants. She has her car seat in the tractor and her favorite part of the day is during the months that we gather pheasant eggs from our hens and take them to the incubator to hatch them. Browse through our Products for Sale Practices (our standards for raising or making our products) We raise our elk on desert pastures and supplment their feed with alfalfa hay that we raise on our farm. We do feed some grain but only if our animals need it. We have not felt they needed any in the past 3 years. They have maintained good health with only the hay. Elk do not need high protein diets. We also have a free choise mineral tub. Elk do need added cooper and zinc which you don't always find in your feed because the ground we grow our hay on doesn't have a lot those minerals in it. We have choosen not to use pesticides to grow our hay. We do use antibotics when we have an animal that is ill, but only as needed. That animal would not be harvested until the medication was well out of the system. Cervidae ranches are governed by the Department of Ag. We are TB certified and CWD compliant thus assuring the comsumer we maintain a healthy herd. Additional Information Elk, a healthier alternative The meat from ranch-raised elk is very mild in flavored and low in fat and cholesterol. Compared to other meats, you get more protein and nutrients while getting fewer calories. Individual cuts of elk appear similar to beef except for the darker color, this is due to the fact that it is not marbled with fat. Elk requires much less cooking time or a lower temperature than other meat. To get the best from your elk meat DO NOT OVER COOK. Rare to medium is the most tender and juicy and the best flavor. Roasting, You may cook elk meat to the same doneness that you prefer in beef, but the most tender and flavorful meat is produced when cooked in a slow oven (275° F) to a rare internal temperature. A well-done roast works best using the slow cooker method, (Crock Pot Cooking) very slow moist heat. With this method you don’t have to worry about overcooking. Just let it cook until it falls apart. Broiling, cook at a greater distance than you would for beef and chicken and turn a few minutes sooner than you normally would. The rare to medium range is best for elk. Pan Frying or Barbecuing, sear the meat on high heat to seal in the juices, then continue on a lower heat to desired temperature. You may also use either olive oil or canola oil mixed with herbs and spices of your choice to massage the meat before cooking to seal in the moisture. Burger, use just as you would ground beef, but remember it doesn’t have all the fat. Nutrient Composition of Elk Compared to Beef and Chicken Elk Loin/Rib* Beef Loin** Chicken Breast** Protein 31.0 gm 28.6 gm 31.0 gm Moisture 64.5 gm 59.3 gm 65.2 gm Fat 3.8 gm 10.2 gm 3.6 gm Calories 166 214 165 Cholesterol 75 mg 76 mg 85 mg Iron 2.8 gm 2.5 gm 1.0 gm Thiamin 0.16 mg 0.09 mg 0.07 mg Riboflavin 0.33 mg 0.20 mg 0.11 mg Niacin 8.98 mg 5.3 mg 13.70 mg *From 2000 USDA/University of Wisconsin Alternative Red Meat Study **From USDA Nutrient Database for Standard Reference (Beef top loin, trimmed lean, USDA choice; chicken breast, skinless) Based on 100 grams (cooked) Highlights this Month ROASTED PHEASANT 2 Whole pheasant 1/2 orange 1 small onion 1 tsp black pepper 1 red pepper 1 tsp thyme 6 slices bacon Wash pheasants well. Slice onion and red pepper. Cut orange into small wedges. Place ingredients into bowl. Mix with thyme and black pepper. Stuff pheasants with mixture. Place 3 strips of bacon over the top of each bird. Place into a baking bag. Bake in 250 degree oven for 3 hours or until internal temperature in the thickest part of the breast is 180°. At 180° the juices should run clear and the legs should separate from the body. ENJOY!!! ________________________________________________________ PHEASANT PITAS 2 Roasted pheasant (See recipe above) 4 cups greens 1 cup sliced black olives 1 cup ranch dressing 1 cup feta cheese 2 cups diced tomatoes 4 whole-wheat pitas cut in half After roasting pheasant let cool. Remove all meat from birds and dice. Save pepper and onion mixture and dice. Discard orange wedges. Save bacon, dice and fry until crispy. Add diced pheasant and pepper and onions to bacon. Add salt to taste. Heat mixture. Place remaining ingredients into large bowl. Top with pheasant mixture. Toss well. Stuff pitas and serve. ________________________________________________________ ELK STROGANOFF 12 oz. Elk Roast or Round Steak 1/2 cup minced shallots or onions 1/2 cup flour 8 fresh mushrooms, sliced 1/2 tsp salt 2/3 cups apple juice 1/4 tsp pepper 2 cups beef stock 1/4 cup Clarified butter 1 cup sour cream 1/2 tsp dry dill weed Remove all fat and silver skin from meat. Slice meat thinly. Pound to flatten. Cut into desired size pieces. Mix flour, salt, and pepper in a pie plate. Dredge elk pieces in flour mixture to coat. Shake off excess. Bring butter to a fast bubble in large frying pan. Add Elk pieces and cook for 1 minute on each side. Add shallots or onions and mushrooms and cook 1 minute. Remove Elk from frying pan. Set aside. Add remaining flour mixture to frying pan and stir till all flour is incorporated. Add apple juice and beef stock. Stir till smooth. Add dill. Return meat to mixture simmer on low for 10 minutes. Add sour cream and allow cream to become hot. Serve over rice or noodles. |
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