Ingredients

1 1/2 pounds ground buffalo meat
1 tablespoon Worcestershire sauce
3/4 teaspoon garlic salt
1 teaspoon black pepper
4 slices American cheese
4 hamburger buns, split

Directions

1. Combine ground buffalo meat, Worcestershire sauce, garlic salt, and pepper in a large bowl; mix well. Form 8, thin patties from the buffalo meat. Each patty should be slightly larger than a slice of cheese.

2. Cut each slice of American cheese into 4 equal pieces; stack the pieces. Sandwich one stack of cheese between 2 ground bison patties. Tightly pinch edges together tightly seal the cheese within the buffalo meat. Repeat with the remaining cheese and patties.

3. Preheat a cast-iron or other heavy bottomed skillet over medium heat. Cook buffalo burgers until well browned, about 4 minutes. It is common for burgers to puff up due to steam from the melting cheese. Turn burgers and prick the top of each to allow steam to escape; cook until browned on the outside and no longer pink on the inside; about 4 minutes. Serve on hamburger buns.

This marinade will produce the most tender and not to mention the best tasting steak. It’s enough for up to four steaks about 1-1/2-inches thick–just remember to bring the steaks to almost room temperature before grilling. This will relax the meat fibers, making for a more tender, juicy steak.

The amounts may be doubled but keep the garlic the same.  Do not add any salt to the marinade and do not salt the meat until ready to grill. This marinade may be used for any cut of steaks.

Ingredients

2 tablespoons chopped fresh garlic (6 large cloves)
2 tablespoons Worcestershire sauce
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
2 tablespoons soy sauce
1/3 cup oil (can use sunflower, olive, or vegetable oil)
1/2 teaspoon fresh ground black pepper (or to taste)

Directions

1. Mix all the marinade ingredients together in a bowl.
2. Pour over steaks.
3. Cover tightly and place the steaks in the refrigerator for minimum 4 hours or (even better) for 24 hours.
4. Remove the steaks from the fridge.
5. Bring the steaks up to almost room temperature before grilling.
6. Season steaks with steak seasoning or seasoning of choice, if desired.
7. Grill for 6-12 minutes turning 3-4 times or until desired doneness.
8. Before serving let the steak rest for 5 to 10 minutes after removal from grill. This gives it time to reabsorb moisture.

Ingredients for the Horseradish Salsa

3 medium (about 1 pound) ripe tomatoes, diced into 1/2-inch pieces
1 cup loosely packed fresh parsley leaves, chopped
1/2 small red onion, minced
2 tablespoons prepared white horseradish
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1/2 teaspoon salt

Ingredients for the Buffalo Filet Steaks

1 teaspoon cracked black pepper
1 teaspoon olive oil
1/2 teaspoon salt
1/4 teaspoon dried thyme
1 clove garlic, crushed with garlic press
4 Smoky Hill Bison buffalo filet steaks

Directions

1. To prepare horseradish salsa: In medium bowl, stir all salsa ingredients; set aside, or cover and refrigerate if not serving right away. Makes about 2 cups.

2. To prepare tenderloin steaks: In cup, mix pepper, olive oil, salt, thyme, and garlic. Rub pepper mixture all over filet steaks. Place buffalo steaks on grill over medium heat and cook 10 to 12 minutes for medium-rare or until of desired doneness, turning steaks over once. Serve bison filet steaks with horseradish salsa.

 Ingredients

• 1 tablespoon olive oil
• 1 large onion, thinly sliced
• kosher salt and black pepper
• 1 bell pepper, thinly sliced
• 1 bunch spinach, thick stems removed (about 4 cups)
• 1 pound Smoky Hill Bison buffalo sliders (8 patties)
• 8 small rolls, split

 Directions

1. Heat broiler. Heat the oil in a large skillet over medium heat. Add the onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until the onion begins to soften, 5 to 6 minutes. Add the bell pepper and cook, stirring occasionally, until softened, 5 to 6 minutes. Add the spinach and cook, tossing, until the spinach is just wilted, 1 to 2 minutes.
2. Meanwhile, place the buffalo patties on a broiler proof rimmed baking sheet and broil until cooked through, 4 to 5 minutes per side.
3. Form sandwiches with the rolls, buffalo sliders, and vegetable mixture.

Ingredients

2 racks – about 4 lbs. Smoky Hill Bison buffalo ribs
Salt, pepper and garlic powder to taste
Season with Merlot Barbecue Sauce -see preparation below.

Place bison ribs meat side up on a roasting rack in a pan. Season to taste with salt, pepper, and garlic powder. Roast in preheated 375 degree F oven for 30 minutes. Reduce heat to 325 degree F and roast additional 30 minutes. Roast an additional 30 minutes at 325 degree F basting buffalo ribs generously every 10 minutes.

Merlot Barbecue Sauce:
 1/3 cup ketchup
2 tsp. chili powder
1/4 cup brown sugar, packed
2 tsp. dry mustard
2 T. Merlot
1 tsp. ground mace or nutmeg
2 T. Worcestershire sauce
1/2 tsp. of salt
1 tbsp. cider vinegar
1/2 tsp. red pepper sauce

In small bowl, combine all ingredients. (Makes about 1 1/4 cups.) Cut between buffalo ribs and serve.

Dressing:
1/4 cup Balsamic vinegar
1 clove garlic, minced
1/3 cup canola oil
1 tbsp.
1 T. sun dried tomatoes
2 t. chili oil
1/2 t. lemon juice, fresh
1/2 t. Worcestershire sauce

12 Butter lettuce leaves
2 T. sesame seeds
4 portions assorted baby greens
4 sprigs fresh mint
4 1/2 oz. Smoky Hill Bison buffalo steak
2 tbsp. cilantro, chopped

 Directions

Prepare dressing and set to the side. Slice the bison steak into thin medallions and marinate in the dressing for at least 2 hours. Drain marinade and reserve. Sear the buffalo steak medallions very briefly if you prefer the buffalo meat partially cooked and chill for 2-3 minutes.

Arrange butter leaves on plates. Top the butter leaves with the baby greens and lay the bison steak medallions on top of the greens. Drizzle with the reserved dressing. Sprinkle with toasted sesame seeds and chopped cilantro. Garnish with sprig of mint.