Archive for the ‘Buffalo Organ Meats Recipes’ Category

Ingredients
2 lbs buffalo liver
Milk
Flour
Salt and Pepper
Butter
Onions

Directions
1.  Wash the bison  liver, slice in 1/2 inch slices, then lay in shallow pan, cover with cold milk and let set in refrigerator for 2 hours.
2. Remove liver from milk, then coat the liver slices in a little flour,  then season with salt and pepper.
3. Melt 2-4 tbsps of butter in a skillet set a medium heat.
4. Place the liver in the skillet and cook, turning once, until it is brown.
5.  Melt 2-4 tbsps of butter in another skillet and sautee onion slices until browned.
6. Serve the liver with the onions on top.

Ingredients
1-2 lbs sliced buffalo liver
Salt and pepper to taste
Flour for dredging
1 egg beaten
1/4 cup milk
1/2 cup of fine dry bread crumbs
8 strips of bacon
 
Directions
1. If bison liver is not already in sliced portions, cut in 1/2 inch slices while still partially frozen.
2. Grease shallow baking dish with a cooking spray or butter.
3. Salt and pepper the liver slices then dredge lightly with flour.
4. Whip the egg with the milk and dip floured slices in mixture, then in the bread crumbs.
5. Lay liver close together in pan and cover with bacon.
6. Bake in 350ºF. oven until bacon is crisp and brown, about 30 minutes.

Poaching mixture:
1 carrot, large cut
1 tbsp. salt
1 celery stalk, large cut
3 T. pickling spice
1 onion, medium size, large cut
1 Bison tongue
 
Dressing:
1 shallot, chopped fine
1/2 cup heavy cream
1/4 cup dry white wine
4 oz. Camembert cheese, skin removed
3 T. raspberry vinegar
1/3 cup liquid reserved from poaching the bison tongue
2 cups cooked Uncle Ben’s Prairie Harvest Rice Mix
4 portions Salad greens (mild and strong mixture is best) 

 Directions

To poach bison tongue, cover tongue with cold water and add the poaching mixture. Bring liquid to a boil and reduce to a simmer. Cook buffalo tongue until tender (when fork is inserted and comes out easily,) approximately 1 1/2 to 2 hours.

Reserve part of liquid. Cool tongue and peel it. Cut it into strips and set aside for later. To prepare dressing, reduce wine and shallots to half Add cream and Camembert. Simmer for 20 minutes. Season with salt and white pepper to taste. Strain and cool to room temperature.

Combine the vinegar and reserved poaching liquid in a heavy bottomed saucepan to prepare the tongue glaze. Reduce this mixture until it becomes thick syrup. Attractively arrange the greens, buffalo tongue and rice mixture on a plate.

Drizzle the vinegar reduction on the tongue. Top the salad greens with the creamy dressing.