Bull Bites Recipes

STEAK BITES

Steps:

• Trim off the excess fat from the meat, and then cut strips less than 1-inch wide. Rotate the meat and cut into small bite-size pieces. If you see any more large chunks of fat, gristle or long silvery membrane, cut them off.
• Sprinkle generously with kosher salt and freshly ground pepper. Toss the meat around a bit to thoroughly coat with the seasonings.
• Next, turn on your ventilation fan-you'll need it! Heat the skillet over medium-high to high heat. As the pan heats, add about 2 tablespoons butter to the skillet. Allow the butter to melt, and then get very brown, before you add the meat.
• Place some of the meat in the pan in a single layer. It should sizzle loudly when it hits the pan - if it doesn't, the pan isn't hot enough. Don't stir or disrupt the meat for 30 to 45 seconds. You want it to sizzle and brown on one side. Scoop as many steak bites as you can with your spatula and flip them over. Repeat until all the meat is turned. Cook for an additional 30 to 45 seconds-just long enough to sear the outside of the meat but NOT cook the inside.
• Remove the meat to a clean plate. Add a little more butter to the pan and repeat the cooking process with the next batch just as before. Lastly, when all the meat is nicely browned and removed to the plate, pour all that browned/blackened butter all over the meat. And enjoy!

INSTANT POT STEAK BITES RECIPE

Steps:

• Place all the ingredients and add the beef in the Instant pot.
• Set the valve to sealing.
• Set the pressure for 20 minutes.
• Release the pressure naturally and stir to combine.
• Serve immediately.

VENISON TENDERLOIN BITES

Steps:

• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.
• Warm the olive oil and garlic in a small saucepan over low heat for 5 minutes to infuse the flavor of the garlic into the olive oil. Place the bread crumbs into a mixing bowl, and pour the oil mixture overtop. Stir the parsley, and Parmesan cheese into the bread crumb mixture until evenly blended. Press the venison cubes into the bread crumb mixture to coat, and place onto the prepared baking sheet. Make sure the venison pieces are not touching.
• Broil in the oven until the bread crumbs are golden, and the venison has turned from red to pink in the center, or to your desired degree of doneness, about 6 minutes. Turn the cubes occasionally as they cook.
• Divide the arugula onto 4 dinner plates, and top with the broiled venison. Squeeze a quarter of a lemon over each plate to serve.

BLACKENED STEAK BITES WITH BLUE CHEESE SAUCE

Steps:

• Season sirloin with blackened seasoning to coat on all sides.
• Heat oil in a cast-iron skillet on an outdoor grill until the oil is smoking. Cook steak bites in hot oil in small batches, reheating oil between batches, until slightly crusty, 1 to 2 minutes per side.
• Stir cream cheese and evaporated milk together in a saucepan over low heat to melt the cream cheese. Whisk blue cheese crumbles, garlic powder, white pepper, and cayenne pepper into the cream cheese mixture; simmer, stirring frequently, until the blue cheese melts into a smooth sauce, 2 to 3 minutes. Serve blue cheese sauce with the beef bites.

STEAK BITES

Steps:

• Trim off the large obvious piece of fat that runs along the side of the meat. Next, cut strips less than 1-inch wide. Rotate the meat and cut into small bite-sized pieces. If you see any more large chunks of fat, gristle or long silvery membrane, cut them off.Sprinkle generously with kosher salt and freshly ground pepper. Toss the meat around a bit to thoroughly coat with the seasonings. Next, turn on your ventilation fan overhead. Heat the skillet over medium high to high heat. As the pan heats, add about 2 tablespoons butter to the skillet. Allow the butter to melt, then brown, before you add the meat.Place some of the meat in the pan in a single layer. It should sizzle loudly when it hits the pan - if it doesn't, the pan isn't hot enough. Don't stir or disrupt the meat for 30-45 seconds. You want it to sizzle and brown on one side. Scoop as many steak bites as you can with your spatula and flip them over. Repeat until all the meat is turned. Cook for an additional 30 to 45 seconds-just long enough to sear the outside of the meat but NOT cook the inside.Remove the meat to a clean plate. Add a little more butter to the pan and repeat the cooking process with the next batch just as before. Lastly, when all the meat is nicely browned and removed to the plate, pour all that browned/blackened butter all over the meat. And enjoy!

GARLIC BUTTER STEAK BITES

Steps:

• Cut the sirloin steak into equal, bite-sized pieces.
• Marinate the steak bites with smoked paprika, salt and black pepper. Set aside.
• Heat up a skillet, cast-iron preferred on high heat. Add the butter. As soon as it melts, add garlic cloves and stir a few times. Add the steak bites. Stir and cook continuously, flip, turn and toss around with the garlic. Add the Italian seasoning and homemade dry rub, stir to combine well.
• As soon as the steak bites are cooked, about 3-4 minutes, add the chopped parsley. Stir to combine well with the steak. Remove the skillet from the stove top, add the lemon juice on top of the steak and serve immediately.

BULLDOG BRITTLE

Steps:

• Line a cookie sheet with aluminum foil, 10 ½ x 15 ½.
• Cover with graham crackers (whole honey graham crackers).
• Chop 1 cup pecans and sprinkle evenly over crackers.
• In a boiler, melt 1 stick butter and 1 stick of margarine (only this combination will do!).
• Add ½ cup sugar, stirring constantly
• Boil for exactly 2 minutes.
• Pour or spoon over crackers and pecan (I find it better to use a big spoon).
• Bake at 350 for approximately 12 minutes.
• Cool and break into pieces.
• 1 box of graham crackers is enough to make 2 batches of brittle.
• You can also try it with Oatmeal Crunch Graham Crackers or Chocolate Graham Crackers.

BULL BITES

Steps:

• Heat the butter in a cast iron skillet. Heat the cooking oil in another sauté pan. Slice the onion into thin rings, marinate in the buttermilk. Mix the flour, salt, pepper Slice the tenderloin into bite sized pieces and cover in Cajun spice. Remove the onion from the buttermilk and dredge in the flour. Place the floured onion in the hot oil and cook till crispy. Place the tenderloin tips in the cast iron skillet and turn every few seconds till browned and medium rare. On a plate first place the fried onions then the tender tips on top of the onion. Finally dice 1 Roma tomato and place on top of tips. Serve with 2 ounces of Horseradish and Bernaise sauce.