Cooking Tips And A Few Recipes . . .

Buffalo (Bison) One of the most important things to remember about cooking buffalo is do not overcook it! This is easy to do because it is so lean. You can substitute buffalo in any recipe that calls for red meat. Just keep in mind that it will cook much faster and may look redder in color. This is because it has less fat content and less fat marbled through the cuts, especially in a grass finished animal. The flavor is “sweeter” than beef and more delicate.

 

Steaks . . .

As soon as the steak begins to thaw, rub it in a seasoning of your choice. Hot flame or high heat quickly only to sear juices in. Finish cooking slowly at low heat. Do not cook beyond Medium Doneness.

 

 

Tri Tip BBQ Roasts or “Tri Tip Slpendisimo” . . .

As soon as your tri tip begins to thaw, rub it with tri tip seasoning or a seasoning of your choice. Let it sit in a bowl in your refrigerator for at least a few hours to 24 hours or more. Start the coals in your bbq. Once they are ready, move them to the sides of the bbq and place a pan on the center of the coal rack, so that no direct heat is beneath the tri tip. Fill the pan with about 1 1/2 cups of water (or beer) for every tri tip you are cooking. Sear the tri tip on both sides over the hot coals to sear juices in, then place it over the pan of liquid and cover. Remove in about 40 minutes and test it with a thermometer. When it measures “Rare-120” for beef it will be medium rare for buffalo. Don't over cook your buffalo tri tip!!! Rare or medium rare is the best. Avoid overcooking buffalo at all costs! by Ricardo Davis

 

 

Ground Buffalo . . .

You can use ground buffalo in any dish you would use ground beef in...for example...burgers, spaghetti, enchiladas, tacos, chili...etc. Again, it will cook faster because it is extra lean.

 

 

Slow Pot Roast Buffalo . . .

Season roast with your favorite seasonings. Sear the meat in lightly oiled dutch oven or stock pot on high heat till all sides are brown. Turn flame down. Add 1-2 cups liquid such as red wine or broth. Simmer very slowly for 3 hours turning meat every 1/2 hour. Add salt half way thru and add more liquids if starting to dry up. Add chunks of vegetables for final half hour if desired.

 

 

Alex Lobba’s Slow Roast Special . . .

Use with roast cuts, stew, tri-tip, and ribs: - Sear the meat in olive oil on high flame till all sides are brown - Turn flame down, take the meat out, pour in a couple glasses of red or white dry wine and scrape pot with a wooden tool to dissolve all the meat that stuck to the bottom and sides. - Put meat back in, add rosemary, sage, a couple garlic cloves, and 3-5 juniper berries - Simmer very slowly for 3 hours turning meat every 1/2 hour - Add salt half way thru and add more wine if liquids dry up - Optionally add mushrooms or other veggies (potatoes, carrots) at half point (I usually do veggies separately not to dilute the flavor of the meat)”

 

 

More delicious buffalo recipes - Check out Gourmet magazines, “Buffalo Prime Rib with Orange Balsamic Glaze” at www.epicurious.com