Directions
1. Place the peppercorns into a shallow bowl. Sprinkle the bison tenderloin filets with salt on both sides, and coat both sides with crushed peppercorns.
2. Melt the butter with the olive oil over high heat in a heavy skillet (not nonstick) until the foam disappears from the butter.
3. Gently place the steaks in the pan, and cook until they start to become firm and are reddish-pink and juicy in the center, about 3 1/2 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F.
4. Remove the steaks to platter, and cover tightly with foil.
5. Pour the beef broth into the skillet, and use a whisk to stir the broth and scrape up any dissolved brown flavor bits from the skillet.
6. Whisk in the cream, and simmer the sauce until it’s reduced and thickened, 6 to 7 minutes.
7. Place the steaks back in the skillet, turn to coat with sauce, and serve with the remaining sauce.

Directions
1. Place the bison steak in a large saucepan. Add the tomatoes, onion, chili powder, ½ teaspoon salt, and ¼ teaspoon pepper. Simmer, covered, until fork-tender, about 2 hours.
2. Twenty-five minutes before serving, cook the rice according to the package directions.
3. Using two forks, shred the buffalo meat and mix it into the cooking liquid. Serve with the rice and top with the mango and cilantro.

Directions
1. In a small saucepan over low heat, combine the garlic and red pepper flakes with 1/2 to 1 cup of oil, making sure you have enough oil to cover the garlic cloves. Cook at a low simmer until the garlic starts to brown, about 20 minutes. Remove the pan from the heat and allow the garlic to cool in the oil. The garlic will continue to soften and brown until the oil cools. Set aside.

2. Pour 1/4 cup of the garlic oil onto a sheet pan. Dredge the steaks through the oil, coating both sides. Season evenly with salt and pepper. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.

3. Prepare the grill for direct cooking over medium heat.

4. Brush the cooking grates clean. Grill the buffalo steaks over indirect medium heat, with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes.

5. Serve the bison steaks warm, topped with a generous sprinkling of salt and some garlic. Spoon some of the garlic oil over the steaks, if desired.

Directions
1. In a large skillet, stir together the soy sauce, sugar, and garlic until the sugar dissolves. Rinse the meat, pat dry with a paper towel, and place in the skillet, turning to coat. Let marinate for 20 minutes, turning once more.
2. Meanwhile, cook the rice according to the package directions.
3. Adjust rack to upper third of oven and turn on broiler. Transfer bison meat to a foil-lined rimmed baking sheet, reserving the marinade in the skillet. Sprinkle the bison meat with the pepper and broil, about 5 minutes per side for medium-rare.
4. Transfer the buffalo meat to a cutting board. Let sit for 5 minutes before slicing thinly.
5. Meanwhile, place the skillet over medium-high heat and bring to a boil. Add the scallions, reduce heat to medium, and cook for 2 minutes.
6. Divide the rice among 4 plates, arrange the buffalo meat on top, spoon the scallions and sauce over it, and sprinkle with the sesame seeds.

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  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 bison 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.

12 Butter lettuce leaves
2 T. sesame seeds
4 portions assorted baby greens
4 sprigs fresh mint
4 1/2 oz. 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.

1 3/4 pounds buffalo steaks
1/3 cup olive oil
3 tablespoons red wine vinegar
2 tablespoons lemon juice
1 clove garlic, minced
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 teaspoon Worcestershire sauce
3/4 cup crumbled blue cheese
8 cups romaine lettuce – rinsed, dried, and torn into bite-size pieces
2 tomatoes, sliced
1 small green bell pepper, sliced
1 carrot, sliced
1/2 cup sliced red onion
1/4 cup sliced pimento-stuffed green olives

Directions

1. Preheat grill for medium hot heat.
2. Lightly oil grate. Place buffalo steak on grill and cook for 6 to 8 minutes per side or until desired doneness is reached. Remove from heat and let sit until cool enough to handle. Slice buffalo steak into bite size pieces.
3. In a small bowl, whisk together the olive oil, vinegar, lemon juice, garlic, salt, pepper and Worcestershire sauce. Mix in the cheese. Cover and place dressing in refrigerator.
4. On to chilled plates arrange the lettuce, tomato, pepper, onion and olives. Top with bison steak and drizzle with dressing. Serve with crusty grilled French bread.

3 lbs. buffalo steak
2 onions, sliced
2 tbsp. butter or margarine
1 cup ketchup
2 tsp. salt
1 T. Worcestershire sauce
1/4 tsp. pepper
1/4 cup water
1 large lemon, sliced 

Directions

Brown steak and put in large baking dish or Dutch over. Rub with butter and seasoning. Cover with lemon and onion slices. Combine ketchup, Worcestershire sauce and water. Pour over steak. Cover tightly. Bake at 350 degree F for 1-2 hours. Makes 4 to 6 servings.

 2 buffalo steaks (Rib eye, sirloin, or tenderloin)
1 T. olive oil
1/4 tsp. pepper
1/4 cup garlic, very finely chopped
1/2 c. green onions, thinly sliced

Directions

In a small nonstick skillet, heat oil over medium-low heat until hot. Add garlic. Cook and stir 4-5 minutes or until tender, but not browned. Add onions. Continue cooking and stirring 4-5 minutes or until onions is tender. Season with salt and pepper; cool completely.

Meanwhile with a sharp knife, cut a pocket in each bison steak. Start 1/2 inch from one long side of steak and cut horizontally through center of steak to within 1/2 inch of each side. Spread half of garlic mixture inside each steak pocket. Secure opening with wooden toothpicks.

Set oven to BROIL.  Preheat broiler. Position broiler pan so surface of steak is 5 inches from heat source.
Broil until top side is brown; approximately 8-10 minutes. Turn and brown other side for 5-7 minutes for medium doneness.