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Monthly Archives: August 2017

Bringing Bees and Butterflies Back to Eel River Bison Ranch

In the spring of 2016 we took on the project of bringing bees and butterflies back to the ranch in the area around the pond. That area continued to get steeper and steeper making it more dangerous to mow. With some help we got the idea to naturalize it with wildflower. Naturalizing with wildflower would make the steep bank easier to mow (because we wouldn’t need to mow), attract pollinators (bees and butterflies) and serve as a nice backdrop for the outdoor weddings here in the spring and fall. We started late in 2016 to clear out the grass, crabgrass and any weeds around the pond. In order to establish the wildflower the area needed to be down to bare soil. We scraped and raked and finally got the seed, but it was too late in the year and the ground was too warm to plant. So the pond sat all year with dirty, nasty soil and weeds all summer season.In fall we went in again with round up to kill off the vegetation and rake out all the dead vegetation to plant the wildflower seeds. 

The fall of 2016, we planted blackeyed Susan, common milkweed, purple praire clover, Canadian milvetch, partridge pea, swamp milkweed, bergamont, purple coneflower, yellow coneflower and a variety of cornflower. Shortly after planting the rains came, and it poured! the pond flooded and we thought well,  there goes all the seed, gone!  We would have to Start over in the spring of 2017.

When the spring of 2017 came, we noticed a lot of growth, which did not appear to be just crabgrass and weeds.  There was actually some wildflowers growing! Success! IT looked great, especially for thinking we lost [...]

By |August 10th, 2017|Blog|0 Comments|

Bison Meat or Bison Herd Expansion

Bison Meat or Bison Expansion


In the next couple of months we need to decide what we will to do with the 2 calves that were born to us in 2016 as well as how many heifers to add as we grow. Do we process the 2 yearlings from 2016 or do we keep them in the herd and bring in fewer new heifers? In our efforts to decide we take time to meet other ranchers, discuss their processes for growing their herd and selling their meat products. Today, as part of our research in finding a butcher to slaughter our calves, if this is the route we take, we visited a farmer’s market in the area and connected with one of our fellow bison ranchers. They process their animals at two separate processing locations.  Does meat being processed taste differently from one processor than another, how does the meat taste after packaging and being frozen.  Please email, text or Facebook message us on your experience with purchasing, preparing, and eating Bison.  Here is a recipe for you to try and then to share. We hope enjoy this wonderful, lean meat!


1 1/2 lbs.            ground bison

2 Tbs.   good quality Dijon mustard

2 Tbs.   roasted & chopped shallots & garlic

2 red onions sliced

balsamic vinegar

2 bulbs fennel sliced

1 tsp.    Lea & Perrins Worcestershire sauce

splash  extra virgin olive oil

                kosher salt & fresh ground black pepper to taste

                good quality blue cheese or Roquefort


Combine all ingredients and form 6 patties adding approximately 1
teaspoon of blue cheese into the center of each patty.   Grill to order. Serve with rosemary roasted potatoes and homemade coleslaw.  Serves 6



2 sliced red onions drizzled with extra virgin olive oil & balsamic vinegar.  Grill until [...]