Buffalo Recipes

[Mr. 16 gauge]

I suddenly find myself in possesion of a LARGE quantity of buffalo (bison) meat: steaks, hamburger, & ribs. Any one out there have any recipes specific to buffalo meat? I know I can cook it like beef, but i am looking for something a little different.
Thanks.

[Recurve]

Lucky guy! Try www.foodtv.com, (http://www.foodtv.com,) and enter 'buffalo' in the recipe search. I got 19 and only a few were for "buffalo wings" or "buffalo mozzarella". Here's one:

ROSEMARY MARINADE FOR BUFFALO STEAKS
Recipe courtesy B. Smith
1/2 cup olive oil
3 tablespoons fresh lemon juice
6 sprigs rosemary, leaves removed and chopped finely
Salt and freshly ground black pepper
4 medium sized buffalo steaks, around 6 ounces each

Whisk together all the marinade ingredients in a small bowl. Arrange the buffalo steaks in a shallow dish or plastic container, pour the marinade over them, cover, and refrigerate for 2 hours. The lemon tenderizes the meat, and adds great flavor. Buffalo steaks tend to have a "tang" to them. The rosemary is so powerful that it infuses a great flavor to the meat. Grill or broil buffalo steaks to desired doneness.

Yield: 4 servings
Prep Time: 2 hours 10 minutes
Cooking Time: 20 minutes

Where'd you get that buffalo? Was it wild or farm raised? Does anyone know if there is any flavor difference.

[Salmonsmoker]

Mr. 16gauge,

I have looked through a variety of game-recipe books. Most do not have any recipe's for bison. The one's that I found say that bison will work in any recipe for venison because they are both very lean meats. From a past experience of eating a bison-burger (at a game farm that raised them) my guess is that following a beef recipe (which allows for a lot of fat in the meat) would result in a dry end-product.

Keep us posted.

ss

[Mr. 16 gauge]

Salmonsmoker;
We tried some ribeye, "cube" steaks, and burger this past week. The ribeyes were excellent--cooked them up on the broiler pan just like regular steaks. I have never heard of "cube" steaks before; my wife said that they are "tough"--not these! Very tender and just the right size for a sandwich. We used the burger in some spaghetti sauce, and it was fine. What amazes me is the minimal amount of fat on the broiling pan after cooking; very lean. Can't wait until this summer to try cooking some out on the charcoal grill, like it was meant to be cooked! Thanks for the input.

[Salmonsmoker]

Mr. 16gauge,

Cubed steaks - that is a process that any butcher shop can provide. Basically they have a machine with multiple blades in it around 1/4 to 1/2 inch apart. By running the steaks through this machine the knives make many cuts part-way-through the meat. Then, they turn the steak 90 degrees and run it through again, which makes a lot of "cube" cuts. Then it is turned over and run through twice on the other side. Your wife is right, it is done to tenderize a tough piece of meat (don't know why tenderloin would need to be cubed.) You can buy such an item for home use - however, they cost several hundred $$$$.

By-the-way, you don't have to wait till summer to get the grill out. Somehow, a winter cookout just has more flavor, plus it gets you outdoors for something that is fun. Sometimes, on the weekends, I cook over a camp fire in the winter - just because its there, its fun, and goes well with an x-country ski party. Another thing I have found from winter cookouts: the snow bank near my campfire keeps a brew or a box of wine at an ideal temperature.

As for the bison meat....from what I have been told, and now confirmed from your experiences....it is very lean, thus low in cholesterol....thus a much-more healthy (when compared to beef) kind of meat to eat.

When cooking it, keep in mind that it is low in fat and thus, will not be self-basting. When doing a roast, cover it or wrap it with strips of bacon (held on with toothpicks) to keep it from drying out during the cooking process.

Sounds like you have a lot of good eating ahead of you.

Enjoy

ss

[trout]

Well I reckon we ought to head out and build a fire. Bring along your front stuffer, case any heathens try to steal the goods too.
Got just the perfect place for a cook out.
Best recipe I can think of is outside cooking!
Watch yer top knot!