Name: Restaurant 1858
Address: 6 Lake Avenue, Colorado Springs, Colorado, 80906, United States

A range of options including sandwiches and plated dishes.

Sandwiches & Plated Lunches

Juicy bison burger served with traditional fixings.

Bison Burger

Signature wild boar chili that embodies Colorado flavors.

Wild Boar Green Chili

A selection of bison, jumbo Texas quail, and venison sausage served with heritage corn Anson Mills grits and Broadmoor Farms pole beans.

Mixed Grill

Delicious waffles served with a variety of toppings.

Falling Waffles

Freshly caught rainbow trout prepared to perfection.

Local Rainbow Trout

Gather all the ingredients required for the sandwich.

Prepare the Ingredients

On one slice of whole grain bread, spread mayonnaise and Dijon mustard. Layer with turkey breast, Swiss cheese, lettuce, and slices of tomato. Season with salt and pepper.

Assemble the Sandwich

Top with the second slice of bread. Cut the sandwich in half if desired.

Complete the Sandwich

Whole grain bread

Sliced turkey breast

Swiss cheese

Lettuce leaves

Tomato

Mayonnaise

Dijon mustard

Salt

Pepper

In a large bowl, combine the ground bison, salt, black pepper, garlic powder, and onion powder. Mix gently until just combined, then form into four equal patties.

Prepare the Patties

Preheat a grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes on each side for medium-rare, or until they reach your desired doneness.

Cook the Patties

In the last minute of cooking, place a slice of cheddar cheese on each patty to melt.

Add Cheese

Toast the burger buns on the grill or in a toaster until golden brown.

Prepare the Buns

Layer each bun with lettuce, a bison patty with melted cheese, slices of tomato, pickles, ketchup, and mustard. Top with the other half of the bun.

Assemble the Burgers

Serve the bison burgers hot with your choice of sides.

Serve

Ground bison

Black pepper

Garlic powder

Onion powder

Burger buns

Cheddar cheese

Lettuce

Pickles

Ketchup

Mustard

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

Prepare the Base

Add the ground wild boar to the pot and cook until browned, breaking it up with a spoon, about 8-10 minutes.

Cook the Meat

Stir in the garlic, green bell pepper, poblano peppers, and jalapeño peppers. Cook for another 5 minutes until the vegetables are tender.

Add Vegetables

Add the cumin, chili powder, salt, and black pepper. Mix well to coat the meat and vegetables.

Season the Chili

Pour in the chicken broth and diced tomatoes, bring to a boil, then reduce the heat and let it simmer for 30 minutes, stirring occasionally.

Simmer

Stir in the lime juice and chopped cilantro just before serving. Adjust seasoning to taste.

Finish and Serve

Ground wild boar

Olive oil

Onion, diced

Garlic, minced

Green bell pepper, diced

Poblano peppers, diced

Jalapeño peppers, diced

Cilantro, chopped

Cumin

Chili powder

Chicken broth

Tomatoes, diced

Lime juice

Prepare the Grill

Season the bison steaks, quail, and venison sausage with salt and black pepper.

Season the Meats

Place the bison steaks on the grill and cook for 4-5 minutes per side for medium rare. Add the quail and sausage to the grill, cooking quail for about 3-4 minutes per side, and sausage until cooked through.

Grill the Meats

In a saucepan, bring 4 cups of water to a boil. Stir in the heritage corn grits and salt. Reduce heat to low and simmer, stirring occasionally, until thickened (about 20-25 minutes). Stir in butter before serving.

Prepare the Grits

In a separate pot, steam or boil the Broadmoor Farms pole beans until tender (about 5-7 minutes). Season with salt and pepper.

Cook the Beans

On a large platter, arrange the grilled bison, quail, and venison sausage alongside a generous serving of grits and pole beans.

Plate the Dish

Bison Steaks

Jumbo Texas Quail

Venison Sausage

In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until well combined.

Mix Dry Ingredients

In another bowl, beat the eggs and then add the milk, melted butter, and vanilla extract. Mix until smooth.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are fine.

Combine Mixtures

Preheat your waffle iron according to the manufacturer's instructions.

Preheat Waffle Iron

Pour an appropriate amount of batter onto the preheated waffle iron (usually about 1/2 to 3/4 cup, depending on your iron). Close the lid and cook until the waffles are golden brown and crispy, typically 4-5 minutes.

Cook the Waffles

Carefully remove the waffles from the iron and serve immediately with your choice of toppings.

all-purpose flour

baking powder

salt

sugar

milk

eggs

unsalted butter, melted

vanilla extract

Rinse the rainbow trout fillets under cold water and pat dry with paper towels.

Prepare the Trout

Drizzle olive oil over the fillets and season with salt and black pepper. Squeeze half of the lemon juice over the fillets.

Season the Fillets

Mince the garlic and chop the fresh parsley. Sprinkle the minced garlic and chopped parsley over the fillets.

Add Garlic and Parsley

Heat a non-stick skillet over medium heat. Place the fillets skin-side down and cook for about 4-5 minutes. Flip the fillets and cook for an additional 3-4 minutes or until fully cooked through.

Cook the Trout

Remove the trout from the skillet and serve immediately. Garnish with lemon wedges and additional parsley if desired.