Posts Tagged ‘Buffalo Meat’

2  Tablespoons Balsamic Vinegar
2  Tablespoons Worcestershire Sauce
2  Tablespoons Olive Oil
2  Tablespoons Soy Sauce
2  Tablespoons Dijon mustard
1 Teaspoon ground black pepper
1 Teaspoon Garlic Powder
1/2 Teaspoon Cayenne Pepper
20 cloves garlic, finely chopped
pinch thyme if desired

Whisk together and marinade. Put steaks into mixture and coat. Allow to marinate for about an hour in the refrigerator in a plastic sealed bag or covered dish.  Grill or broil until rare to medium rare. (Best not to overcook bison steaks or they will be tough.)

Ingredients
1 can beef broth (10.5 ounce)
3 tablespoons honey mustard
1/4 cup honey
1/2 cup water
1/4 cup sweet barbeque sauce
1/4 cup soy sauce
1/4 cup maple syrup
3 pounds buffalo (bison) back ribs

Directions
1. In the crock of a slow cooker, mix together the beef broth, honey mustard, honey, water, barbeque sauce, soy sauce, and maple syrup. Slice ribs apart, leaving an even amount of meat on each side of the bone. Place them into the slow cooker so that they are covered by the sauce. If there is not enough sauce, you may add a little water or beef broth to compensate.
2. Cover, and cook on High for 5 to 7 hours, or until the meat falls easily from the bones.

Ingredients
1/4 cup coarsely crushed black peppercorns
4 (6 ounce) buffalo tenderloin filets, 1 1/2 inches thick
salt to taste
1 tablespoon butter
1 teaspoon olive oil
1/3 cup beef broth
1 cup heavy cream

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.

Ingredients
1 pound ground buffalo
1 green bell pepper, diced
1 bunch green onions, diced
4 ounces sliced fresh mushrooms
4 ounces saltine crackers, finely crushed
2 eggs
1 (1.25 ounce) package dry onion soup mix
1 1/2 cups ketchup
1 tablespoon yellow mustard
2 teaspoons brown sugar

Directions
1. Preheat oven to 375 degrees F.
2. In a large mixing bowl, combine the ground bison, green pepper, green onion, mushrooms and saltine crackers. Stir in the eggs and the ground buffalo with the onion soup mix; mix thoroughly.
3. Press mixture into a 9 x 13 inch baking dish.
4. In a small mixing bowl, whisk together the ketchup, yellow mustard and brown sugar. Mix thoroughly and pour over the meat mixture, spreading evenly.
5. Bake in the preheated oven for 1 hour.

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.

Ingredients
1 1/2 pounds buffalo flank steak, cut in half crosswise
2 28-ounce can diced tomatoes
1 large onion, cut into wedges
1 1/2 teaspoons chili powder
kosher salt and black pepper
1 cup long-grain white rice
1/2 ripe mango, peeled, pitted, and cut into bite-size pieces
1/4 cup fresh cilantro leaves

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.

Ingredients

2 lb. Buffalo Stew Meat
2 cloves of garlic, finely chopped
1 1/2 tsp. salt
1/4 tsp. pepper
1/2 cup unsifted flour OR 1/4 cup cornstarch
3/4 cup red cooking wine and 2 cups of water OR
1/2 cup red wine vinegar and 2 1/2 cups water
cooked noodles, rice, or whole wheat*
2 cups finely chopped onion
2 bay leaves
1 can (6 oz.) tomato paste

Directions

Place buffalo meat, onion, garlic, and bay leaves in shallow baking pan; sprinkle salt and pepper. Bake uncovered in a hot oven (425 deg. F) for 10 minutes, reduce heat to slow (300 deg. F), and continue baking for about 30 minutes longer until juices are released from meat.

Make sauce of flour or cornstarch, red cooking wine, water, and tomato paste. Cook until smooth. Pour over meat, cover, and bake in slow oven (300 deg. F) for about 1 to 1 1/2 hours or until meat is very tender but not dry.

Serve hot over noodles, rice, or whole wheat. Makes six servings.

You can also cook in a crockpot for 8-10 hours on low or 4-6 hours on high. Mix all ingredients and place in the crockpot.

* Try substituting potatoes and carrots.

Ingredients
25 garlic cloves, peeled
1/8 teaspoon crushed red pepper flakes
1/2–1 cup extra-virgin olive oil
4 buffalo ribeye steaks
Sea salt
Ground black pepper

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.

Ingredients
1/2 cup soy sauce
1/4 cup light brown sugar
1 clove garlic, thickly sliced
1 1/2 pounds bison flank steak (London broil)
1 1/2 cups white rice
1/2 teaspoon black pepper
8 scallions, ends trimmed
1 tablespoon sesame seeds

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.