Posts Tagged ‘Buffalo Meat’

Ingredients
1 tablespoon olive oil
2 carrots, chopped
1 onion, chopped
1 poblano or bell pepper, chopped
1/2 pound ground bison
2 tablespoons tomato paste
2 15-ounce cans black beans, rinsed
1 tablespoon chili powder
kosher salt and black pepper
1/2 cup corn kernels (from 1 ear, or frozen and thawed)
1/2 cup grated Cheddar (2 ounces)
2 scallions, sliced

Directions
1. Heat the oil in a large saucepan over medium-high heat. Add the carrots, onion, and poblano and cook, stirring, for 3 minutes.
2. Add the bison and cook, breaking it up with a spoon, until no longer pink, 3 to 5 minutes.
3. Add the tomato paste and cook, stirring, until it is slightly darkened, 1 minute.
4. Stir in the beans, chili powder, 3 cups water, ½ teaspoon salt, and ¼ teaspoon pepper.
5. Simmer over medium heat until the vegetables are tender, 8 to 10 minutes. Stir in the corn.
6. Divide the chili among bowls and top with the Cheddar and scallions.

Ingredients
2 pounds ground bison meat
3/4 cup fresh bread crumbs
1/2 cup minced onion
2 eggs, beaten
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper
3 cups shredded Cheddar cheese

Directions
1. Preheat oven to 350 degrees F.
2. In a large bowl, combine the buffalo meat, bread crumbs, onion, eggs, salt and pepper, and mix well. Pat out meat mixture into a 14×18 inch rectangle on a piece of wax paper. Spread cheese over the bison meat, leaving a 3/4 inch border around the edges. Roll up jelly roll fashion to enclose the filling and form a pinwheel loaf. Press beef in on both ends to enclose the cheese. Place in a 10×15 inch baking dish.
3. Bake in the preheated oven 1 hour, or until internal temperature reaches 160 degrees F.

Makes 8 servings.

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.

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  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.

 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  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.  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.