Below are some frequently asked questions as well as some fun facts.

How do you cook buffalo meat?

COOKING TIPS FROM THE PROS
Broiling

When broiling Buffalo, move your broiler rack away from the heat about a notch lower from where you normally broil your beef steaks. Check your steaks a few minutes sooner than you normally would. Bison steaks are best when cooked rare to medium rare.
Roasts in the Oven

If you normally cook your roast beef at 325 F, turn your temperature down to about 275 F for Buffalo. Plan on the roast being done in about the same amount of time as with a comparable size beef roast. To insure the temperature you prefer, we recommend using a meat thermometer indicating the internal temperature. Again, rare (135 F) to medium rare (140 F) is recommended. Remember that the roast will continue to cook for about 1/2 hour after removing it from the oven. We like to remove the roast from the oven at 138 F and let it rest on the counter for 20 minutes before cutting and serving.
For Sirloin Tip and Inside Round roasts add 1-2 cups seasoned liquid to bottom of pan and brown roast in hot oven (500 F) for 30 minutes before reducing heat to 250 F. Cook in uncovered pan on a rack.
For Pot Roasts use pan with cover to create moist heat to cook roasts, steaks and cubes that come from the shoulder, brisket, outside round and short ribs. Brown in skillet with small amount of oil. Cook at simmer in 300 F oven until fork goes into meat easily.
Grilling Buffalo Burgers

Ground Buffalo or Buffalo burger is also leaner. It will also cook faster so precautions must be taken to not dry out the meat. There is very little (if any) shrinkage with Buffalo burger – what you put in the pan raw will be close to the same amount after you cook it. Again, rare to medium rare is best. Although Buffalo is leaner, there is no need to add fat to keep it from sticking to the pan or falling apart. The great thing about ground Buffalo is you don’t need to drain off any grease from the pan!
Grilling Steaks

Steaks recommended for grilling/barbecuing include Filets, Rib Eyes, and New York Strips. Rub the cut with a combination of a little garlic salt, cooking oil, and lemon pepper. Grill steaks above medium hot coals (325 F). Cooking time is important in order not to overcook your steaks and will vary depending on the thickness of the steaks:

(Note: Well done Buffalo steaks are not recommended.
Due to the leanness of the meat, Buffalo has a tendency to become dry when overcooked.)

Certified American Buffalo?

Certified American Buffalo TM
 
Vista Grand Ranch established the Certified American BuffaloTM program to maintain quality controls and a consistent supply as demand increases for American Buffalo meat.
 
Dr. Cindy Cassell (Ph.D., RD) evaluates all farms and ranches supplying meat to VGR to confirm that they meet the Program’s stringent quality specifications. These specifications must be met before the meat earns the CERTIFIED AMERICAN BUFFALO™ designation.

Only those farms and ranches which meet the program’s requirements can be considered a supplier of buffalo meat under the VGR label. Although we at VGR raise our buffalo according to the CAB Program standards, the Program doesn’t own all the buffalo, but works with the other producers to closely regulate and maintain product integrity.
 
Certified American Buffalo TM; Product Specifications
and Requirements

 
Maturity
Young buffalo tend to produce meat with superior color, texture, firmness and tenderness. We accept carcasses from buffalo that are typically 20 to 30 months of age.
 
Moderately Thick or Thicker Muscling Characteristics
Superior muscle thickness indicates a higher proportion of muscle to bone.

No Dark Cutting Characteristics
Dark colored meat is not acceptable to the Certified American Buffalo Program for whole muscle cuts, however may be used in trim based products. No Subtherapeutic Antibiotics The use of subtherapeutic antibiotics is strictly prohibited
 
No Hormones
The use of growth hormones in is strictly prohibited
Free-range
All animals are raised in a manner, which allows for free movement and grazing options.

Finishing
All animals are finished for a minimum of 90 days on grass and whole grains.
 
Humane
Appropriate care and respect are provided to all animals throughout the growth and harvesting process.

Buffalo Fun Facts.

Buffalo Fun Facts

  • The buffalo is a member of the Bovidae family that includes beef cows and oxen.
  • You’ll find that any cut of buffalo meat is far more digestible than beef and far less likely to leave you with that heavy feeling in your stomach.
  • Buffalo can live up to 35 years.
  • The buffalo may appear stiff and plodding, but it can out-run and out-jump you.
  • The buffalo can outrun a horse, traveling at speeds of 35 mph.
  • Economics 101: Increasing the demand for buffalo meat is the surest way to increase the buffalo population.
  • Buffalo meat has 74% less fat than that found in beef.
  • A female buffalo stands 5 feet tall at the shoulder and may weigh up to 1,000 lbs. The male reaches 6 feet and can weigh more than 2,000 lbs. Both sexes have horns.
  • Most of our early pioneer trails and Indian trails got their start as buffalo roads.
  • The female buffalo may produce 20-25 calves in a lifetime.
  • The lean content in a buffalo will normally exceed 96%, compared with 78%-90% for ground beef.
  • Buffalo are wild animals and should be admired from a safe distance

Buffalo History.

History of the Great American Buffalo (BISON)

The American Buffalo is not a true buffalo. Bison is the scientific name for American Buffalo and it belongs to the Bovine family of mammals, as do domestic cattle.

American Buffalo were the center of life of the Plains Indians, providing them with food, clothes, shelter and much of their culture. American Buffalo roamed the plains in numbers so great the early European explorers could not count them, describing them as, “Numbers-numberless”, and “the plains were black and appeared as if in motion”.

Estimates put the number of American Buffalo at 40 million prior to their rapid decline in the middle to late 1800’s. The estimated number of American Buffalo alive at the turn of the century was less than 1000 animals in the US and Canada. There are now an estimated 300,000 American Buffalo in public and private herds in the US and Canada. Raising American Buffalo is more than a hobby or a passing fad, it is a viable industry. There is a strong demand for American Buffalo meat and by-products with prices that are consistently higher than cattle.

Aren’t buffalo Endangered?

The American buffalo (bison) are neither extinct nor endangered, although a hundred years ago they numbered only about 800.During the past century, Western ranchers and conservationists have increased their population to more than 350,000. Buffalo far outnumbered the Native American population during the pre-European era. There may have been 60 million or more bison at that time.

What are the health benefits of eating buffalo?

Discoveries made in the last ten years reveal that essential fatty acids (EFA) influence every aspect of human health, from the beating of the heart to the ability to learn and remember. There are families of EFAs – omega-6 and omega-3 fatty acids. New studies show that for optimum physical and mental health, a diet should contain a balanced amount of these two groups, yet the typical American diet is overloaded with omega-6 fatty acids and grossly deficient in omega-3s.This hidden imbalance makes people more vulnerable to a long list of diseases, including heart disease, cancer, obesity, inflammations, auto-immune diseases, allergies, diabetes, and depression. Careful study has shown that our ancestors ate far more greens than we do and we now know that greens are rich in omega-3s. The wild game that they hunted was also a good source of these nutrients, because the animals grazed on greens, incorporating the omega-3s into their flesh. Bison meat has significantly higher levels of omega-3 fatty acids, a small fraction of the fat content, and a higher level of the antioxidant Beta-carotene than that of beef. Combined with proper nutrition and exercise, eating Bison will help reduce your risk of coronary heart disease and other lifestyle related diseases. Researchers are now investigating the positive effects that Bison meat has on cancer prevention.

Where can I buy Grand Vista Ranch meat locally?

If you’re in the greater Cincinnati area, here are some local outlets where you can pick up Vista Grand Ranch buffalo meat.

Groceries

Dorothy Lane – (all Dayton stores)
(937) – 299-3561

Jungle Jim’s – Fairfield & Eastgate
(513) 674-6000

Lehr’s Meats – Milford
(513) 831-3411

Local Dining Outlets

Le Bar A Boueuf – Walnut Hills
2200 Victory Pkwy
Cincinnati, OH 45206
(513) 751-2333

Frenchie Fresh
3831 Edwards Rd
Cincinnati, OH 45209
(513) 366-3960

Private Clubs

The University Club of Cincinnati

Recipes from the Ranch

HOT SALAMI SANDWICHES

1/2 lb. buffalo summer sausage, sliced

1/4 lb. American cheese, diced

3 hard boiled eggs, chopped

2 tbsp. onion, chopped fine

1/2 cup salad dressing

2 tbsp. chopped green peppers (optional)

2 tbsp. chopped stuffed olives

Slice salami and place on 8 buns. Mix ingredients and pour over the salami. Wrap each in aluminum foil. Place on cookie sheet. Bake at 250 F until hot and cheese melts.

HOT & SPICY BUFFALO MEATBALLS & CRANBERRY SAUCE

Hint

• To keep the shape of meatballs, plunge momentarily into rapidly boiling water before cooking. This will also seal in the flavor.

2 lb. ground Buffalo

1 egg

onion, finely diced (you might want to sauté the onion)

1 16 oz. jellied cranberry sauce

3 tbsp. prepared horseradish

1 tbsp. Worcestershire sauce

I clove garlic (minced)

2 tbsp. honey

1 tbsp. lemon juice

1/2 tsp. ground red pepper

Add beaten egg and onion to buffalo burger, mix well. Form into bite-size buffalo balls. Brown and turn, in oil until cooked (or use Microwave). In medium sauce pan, combine cranberry sauce, horseradish, honey, Worcestershire, lemon juice, garlic and red pepper. Bring to boil, reduce heat, cover and simmer for 5 minutes. Add meatballs, simmer 5 minutes more and serve.

ASIAN BUFFALO SALAD

Ingredients
12 ounces Buffalo rib eye, cut 1-inch thick
1 fresh jalapeno pepper, seeded and finely chopped*
1/2 teaspoon finely shredded lime peel
3 tablespoons lime juice
2 tablespoons reduced-sodium soy sauce
1 tablespoon snipped fresh cilantro
2 teaspoons toasted sesame oil
1 teaspoon sugar
2 cloves garlic, minced
6 cups salad greens, Napa cabbage and/or bok choy
1/2 fresh pea pods, bean sprouts
Carrots

Directions
Prep Time: 35 minutes

Place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 12 to 15 minutes or to desired doneness. Let steak stand for 5 minutes. Cut across the grain into thin bite-size strips.

Meanwhile, in a medium mixing bowl stir together jalapeño pepper, lime peel, lime juice, soy sauce, cilantro, sesame oil, sugar, and garlic. Stir in beef. Marinate in the refrigerator for 2 to 8 hours.

To serve, in a salad bowl toss together Napa cabbage and/or bok choy, sweet pepper or pea pods, and green onions. Stir beef mixture; arrange in center of cabbage mixture.

VERNA’S BUFFALO MEATLOAF

2 lbs. ground Buffalo

1 medium onion, diced & sautéed

2 eggs, slightly beaten

2/3 cup quick oats

1/2 cup ketchup

1 Tbs. Worcestershire sauce

1 tsp. basil

1/2 tsp. garlic powder

1/2 tsp. salt

1/8 tsp. black pepper

Combine ingredients and shape mixture into loaf of uniform size, approximately 4 inches high. Brush top and sides with glaze. Bake in 350 degree oven for 45 minutes. Allow meatloaf to rest ten minutes before slicing. Reheat glaze and serve with meatloaf.

Glaze:

1/2 cup ketchup

1 Tbs. red wine vinegar

3 Tbs. brown sugar

(mix together and heat thoroughly over low heat)

SAVORY BUFFALO OVEN ROASTED MEATBALLS

1 pound ground lean Buffalo

1/2 cup finely chopped mushrooms

1/3 cup finely chopped red onions

1 egg, beaten

2 cloves garlic, minced

1 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon Italian seasoning

Dipping Sauce, recipe follows

In medium bowl combine all ingredients. Mix until well blended. Form into 24 meatballs about the size of a large walnut. Spray a jelly roll pan with non-stick cooking spray. Place meatballs on pan. Roast in preheated 400 F oven for 10 minutes. Serve with dipping sauce.

Preparation time: 20 minutes. Cooking time 10 minutes.

Nutrients per serving: calories 39; protein 4g; carbohydrates 0.5g; iron 0.6g; fat 2g; cholesterol 20 mg; sodium 116mg.

Dipping Sauce (makes about 1 cup)

2/3 cup low fat mayonnaise

1/3 cup Dijon style mustard

3 tablespoons chopped green onions

In small bowl combine all ingredients. Stir to blend and serve. Preparation time: 10 minutes.

Tip: Add BUFFALO meatballs to marinara sauce and serve over pasta. Prepare your favorite Swedish meatball sauce and serve BUFFALO meatballs over wide egg noodles.

BUFFALO CHORIZO

1 pound ground Buffalo
2 cloves Garlic, minced
3 teaspoons Ancho Chili Powder
1/2 teaspoon Cayenne Pepper, or to taste
1/8 teaspoon Clove, ground
1/2 teaspoon Black Pepper, freshly ground
1 teaspoon Cinnamon
1 teaspoon Cumin, ground
1 1/2 teaspoons Kosher Salt

Combine all ingredients and mix well. For best flavor, refrigerate overnight. Form into 4 4-oz. patties or 6 2-oz. patties. Grill patties to medium rare. Serves 4.

Coffee-cumin Marinated BUFFALO Strip with a Shiitake Coffee Sauce

Marinade
3 Tbs. ground coffee
3 Tbs. ground cumin
1 1/2 ounces olive oil
1 1/2 ounces Worcestershire sauce
Mix all of above ingredients in a bowl.

1 Buffalo New York sirloin strip
Cut into 1 ounce cubes. Marinade in above mixture for at least 6 hours before using. Sear the cubes of meat rare to medium rare.

Sauce 1 tsp. butter

1 Tbs. chopped parsley
1 Tbs. chopped shallots
1 1/2 ounces espresso coffee
1 ounce tamarind paste
2 medium shiitakes sliced
1 ounce veal glace
2 Tbs. heavy cream
1/2 tsp. sugar
salt and pepper

In a hot pan, sauté the parsley, shallots and shiitakes in butter. Add the espresso, tamarind, and veal glace. Bring to a boil. Add the cream, sugar, and salt and pepper to taste.

To Serve
On a round plate pipe three dots (1/2 ounce each) of garlic whipped potatoes. Sit one cube of BUFFALO on each dot. Pour 1 _ ounces of sauce around each portion. Garnish with two mushroom-shaped cherry tomatoes. Serves 1

BROWN BEER BUFFALO TOP SIRLOIN STEAKS

6 – 8 ounce Buffalo top sirloin steaks
2 12 ounce bottles Newcastle brown ale or other brown beer
1/2 cup brown sugar
1 tsp. allspice whole berries
1 tsp. rosemary, whole
1 tsp. black pepper, whole
1 carrot, diced
1 onion, diced
1 celery branch, diced
4 ounces butter
1 tsp. kosher salt

Combine all ingredients except the butter and marinate steaks for four hours in the refrigerator overnight. Remove steaks from the marinade. Pat dry and brush with melted butter. Strain marinade, bring to a boil, and skim. Reduce by 1/2 or until syrupy. Broil or grill steaks to desired temperature. Brush with reduced marinade. Serve immediately. Serves 6

PAUL BROWN’S BLUE CHEESE BURGER

2 lbs. ground Buffalo
2 _ Tbs. Dijon mustard
2 _ Tbs. roasted & chopped shallots & garlic
1 tsp. Lea & Perrins Worcestershire Sauce
2 tsp. extra virgin olive oil
kosher salt & fresh ground black pepper to taste
good quality blue cheese

Combine all ingredients and form 8 patties adding approximately 2 teaspoon of blue cheese into the center of each patty. Grill, but be careful not to over cook. Serves 8

BUFF-N-BISCUIT

(serves 4 – 6)

Meat, vegetables, and bread — this casserole has everything you would want for a meal in one dish.

1 lb. ground buffalo

5-6 stalks celery (about 1/2 lb.)

1/2 onion

2 tsp. oil

3/4 to 1 tsp. salt, or to taste (optional)

1/4 tsp, pepper (optional)

2 tsp. paprika (optional—for color)

1 1/4 cups water, divided

2 tbsp. arrowroot or tapioca starch

1 batch of any biscuit topping for casseroles

Slice the celery into 1/4″ slices and chop the onion. Sauté them in a skillet with the oil until they begin to brown. Remove them to a 3- quart casserole dish. Put the buffalo in the remaining oil in the skillet and cook, stirring it occasionally, until it is well browned. Drain any fat from the pan, and. add the salt, pepper, paprika, and 1 cup of the water. Simmer the mixture for 30 minutes, adding more water while it is cooking, if necessary, to bring it back to its original level. Combine the arrowroot or tapioca starch with the remaining 1/4 cup cold water and add the mixture to the pan. Return the meat mixture to a boil, and simmer it until it thickens. Put the meat into the casserole dish with the celery and onion and stir them together Top them with the biscuit topping, and bake at 350F for 35 – 40 minutes, or until the topping browns.

ZUCCHINI STEW

(serves 4 – 6)

Zucchini does not get mushy when it is frozen, so this is a perfect dish to make in the summer, when zucchini is abundant and eat in the middle of winter.

1 to 1 1/4 lb. ground buffalo

2 tbsp. finely chopped onion, or to taste (optional)

1 tbsp. oil

1 1/4 lb. Italian plum tomatoes, stemmed and cut into quarters OR one 1-lb. can peeled tomatoes

6 tbsp. tomato paste (optional) OR 1 8-oz. can tomato sauce (optional)

1/4 to 1/2 cup water (Omit water if sauce is used instead of paste)

1 tsp. salt

1/4 tsp, pepper (optional)

2 to 2 1/2 lb. zucchini, sliced about 3/8″ thick

In a large saucepan, brown the meat and onion in the oil. Drain off all of the fat (oil). Add the tomatoes, tomato paste or sauce, salt, pepper, zucchini and 1/4 cup of water (Omit water if tomato sauce was used), and simmer for about 15 minutes, or until the zucchini is just tender. (For very large zucchini, the simmering time will be longer.) Add the additional 1/4 cup water if the stew begins to dry out during cooking.

BUFFALO PATTY ORIENTAL

1 lb. ground buffalo

1 4 oz. can mushroom slices, drained

1/2 cup soy sauce

1 small onion

Make 4 ounce patties, 1 1/2 inches thick. Place on individual foil squares, enough to wrap. Sauté onion: add mushrooms, drained. Add soy sauce. Mix thoroughly and spoon 1/4 mixture over each patty. Wrap and bake 15 minutes at 300F or until desired doneness is reached.

BUFFALO LASAGNA

1 lb. ground Buffalo

1 clove garlic, minced

1 6 oz. can tomato paste

1 tbsp. basil

1 1/2 tsp. salt

To prepare meat filling, brown burger with garlic, basil and salt Add tomato paste and simmer uncovered for 30 minutes.

1 lb. mozzarella cheese sliced

Cheese filling:

3 cups cottage cheese

1/2 cup grated parmesan cheese

2 tbsp. parsley flakes

2 beaten eggs

1/2 tsp, pepper

2 tsp. salt

Slice mozzarella cheese. Prepare lasagna noodles as directed on package. Place 1/2 of the prepared noodles in bottom of 13 x 9 inch pan. Over noodles, spread 1/2 cheese filling, 1/2 meat filling and 1/2 of the slices of mozzarella. Lay the rest of the noodles over mozzarella slices and repeat the procedure. Bake at 375F for 30 minutes. Let set for at least 10 minutes before cutting.

Hints

• Don’t flatten burgers with spatula while cooking. You’ll end up with dry, bland burgers.

• Handle ground buffalo as little as possible, in order to preserve the juices.

MOTHER’S BUFFALO BarbeCue

Ingredients

1 large Onion
2 tablespoons Butter*
2 tablespoons Vinegar
4 tablespoons Lemon Juice, or juice of one
1 cup Tomato Catsup
1 1/2 tablespoons Worcestershire
1/2 tablespoons Prepared Mustard
2 tablespoons Brown Sugar
1/2 cup Celery chopped +/-
Salt & Pepper to taste
Simmer 30 minutes

Prepare 2 _ LBS. Buffalo round steak in slow cooker for approx 10-12 hours or until if shreds easily.
Shred and mix with prepared sauce above.

EASY BUFFALO CHICKEN-FRIED STEAK

4 1/4 lb. buffalo burger patties

2 eggs, slightly beaten

1/2 cup flour, 1 tsp. salt, 1/4 tsp. pepper

1/3 cup cooking oil

Combine flour, salt and pepper in bowl. Dip burger patties in egg mixture, covering both sides, then dip into flour mixture, covering both sides. Brown meat slowly on both sides in hot oil in large skillet. Cover with tight fitting lid. Cook over low heat 30-45 minutes. Remove meat to platter and keep warm.

Gravy:

3 tbsp. flour, 1/8 tsp. pepper, 1/2 tsp, salt, 1 1/2 cup light cream (milk).

To drippings in skillet, add flour, salt and pepper, stirring to loosen brown bits on pan bottom. Add 1 1/2 cups cream or milk and cook over low heat, stirring constantly, until mixture thickens.

ORANGE BUFFALO ROAST

3 – 4 lb. buffalo roast

1 slice bacon, cut into small pieces

2 cloves garlic, crushed

1 bay leaf

2 cloves

1 cup orange juice

salt and pepper

Cut slits in meat and insert small pieces of bacon and garlic. Salt and pepper well. Put meat in roaster and place bay leaf and cloves on top. Baste with orange juice. Roast at 275 F for 25 minutes per pound or until internal temperature reaches 140 F (rare) to 170 F (med.).

BAR-B-QUE BUFFALO

4 – 5 lb. buffalo chuck roast

Pat the sides and top of a chuck roast with brown sugar. Wrap in foil and cook 10 hours at 225 – 250 F. Separate into large chunks. Combine cooking juices with the following sauce and marinate meat for 4 hours.

BBQ Sauce: simmer 15 minutes

3/4 cup ketchup

1/4 cup butter

2 tbsp. mustard

1 tbsp. Worcestershire sauce

2 tbsp. brown sugar

1 tsp. salt

1 raw onion, sliced
Serve on toasted, butter buns.

BUFFROGANOFF

(serves 4)

4 cups roasted buffalo meat strips, cut 1/2″ thick

1/3 cup all purpose flour

1 tsp. salt

1/2 cup finely chopped onion

1/2 lb. mushrooms, cut in quarters

1 clove garlic, finely chopped

2 tbsp. butter

6 tbsp. vegetable oil

1 cup sour cream

buttered rice or noodles

Dust meat strips in bag of flour and salt. Sauté onion, mushrooms and garlic in 2 tbsp. each of butter and oil in large skillet. Remove vegetables from pan. Add remaining oil and brown the meat quickly in heated oil, then remove from pan. Combine remaining flour mixture with drippings. Stir in broth and Worcestershire sauce. Cook until thickened. Blend in sour cream and heat slowly. Add meat and vegetables and heat, but do not boil. Serve over rice or noodles.

BUFFALO WITH BROCCOLI STIR-FRY

(serves 4)

(As with all stir/fry recipes, all cutting and chopping must be done in advance)

1 lb. buffalo steak (flank, top round, sirloin), cut into 1/8″ slices

1 1/2 cups broccoli stems, cut in 1/8″ slices

2 1/2 cups broccoli florets

1/4 lb. fresh mushrooms, cut in 1/8″ slices

1 large onion, chopped

2 large cloves garlic, crushed

3 tbsp. peanut oil

2 tsp, corn starch, 1/3 cup water, 1 beef bouillon cube

3/4 tsp, sugar, 2 tbsp. cider vinegar, 1/3 cup soy sauce

Chinese noodles or rice
Mix together soy sauce, vinegar and sugar. In another bowl, mix bouillon, water and corn starch. In heavy large skillet or wok: Add 1 1/2 tbsp. peanut oil (medium-high heat), add garlic to heating oil. Add meat and stir-fry 2 minutes, or until medium brown, but pink in center. Remove meat and pan juices. Add 1 tbsp. peanut oil – when hot, add onion and broccoli stems. Stir-fry 2 min. till crisp and tender. Add remaining oil around edge of skillet or wok, add broccoli florets, mushrooms and onions, stir-fry 2 min. Pour in meat pan juices and soy sauce, vinegar, sugar mixture. Stir and cover. Cook 2 minutes. Stir corn starch/bouillon mixture and pour into skillet or wok. Cook, stirring constantly 2-3 min. until thickened. Serve over Chinese noodles or rice and enjoy!

GRILLED BUFFALO ROAST

3 – 4 lb. top round buffalo roast

Seasoned salt

Rub all sides of roast well with seasoned salt. Place in pan and set at room temperature for 30 minutes. Use a rotisserie or grill on flat surface at moderate heat. Roast will be done at 130 F (use meat thermometer). Remove from heat immediately and set aside for 15 minutes before carving. (Note: the quality of meat will decrease rapidly at temperatures above 130 F) Turn every 20 minutes when grilling on flat surface, being careful not to puncture the outer crust.

BUFFALO POT ROAST

3 lb. buffalo roast

2 tbsp. cooking oil

1 bay leaf

1 tsp. salt

6 peppercorns

4 carrots, sliced

6 Spanish onions

6 potatoes peeled and quartered

1 stalk celery, chopped

1 cup apple juice

1 cup water

1/2 tsp. pepper

1 tbsp. cornstarch

Pre-heat oven to 300 F. Heat oil in Dutch oven over medium heat. Add buffalo roast and brown well on all sides. Add onions, carrots,

celery, bay leaf, salt, pepper, apple juice and water. Cover and place in preheated oven for 1 hour. Remove from oven, add potatoes. Cover and return to oven for 1 more hour or until potatoes are fork tender. Thicken gravy with cornstarch.

CROCK POT BUFFALO ROAST

3 – 4 lb. boneless buffalo chuck roast

Seasonings to taste (salt, pepper, garlic, onion, etc.)

Place frozen roast in crock pot. Add seasonings to 1/2 cup of water and pour over roast. Cook on low setting about 8-12 hours, or until buffalo is fork-tender. Slice and serve with drippings, au jus style, or with gravy made from drippings. Leftovers make good French dip sandwiches.

BUFFALO KABOBS

(Serves 6)

2 lb. Top Sirloin Sirloin Buffalo steak, cut in 1″ chunks

1 cup dry sherry

1/4 cup vegetable oil

3 tbsp. onion soup mix

1/2 tsp, dried, crushed thyme

1 tsp. salt

1/2 tsp. pepper

I small clove garlic, minced

zucchini, cut in 1″ chunks

green or red pepper, cut in 1/2″ slices

onIons; whole mushrooms; cherry tomatoes

Combine sherry, oil, dry onion soup mix, salt, thyme, pepper, and garlic in bowl. Add meat: stir to coat. Cover and marinate at room temperature for two hours or overnight in refrigerator. Drain meat, reserving marinade. Using skewers, alternate meat with zucchini, mushrooms, green peppers, and onion. Barbecue kabobs 4-6 inches from heat until all sides are browned, (8 min. total broiling time.) Turn every 2 minutes, brushing with marinade. After removing from barbecue, add a cherry tomato to each skewer.

BUFFALO PITA POCKETS

(serves 4)

1 lb. Top Sirloin Buffalo steak

1 med. cucumber, peeled and grated

1 cup low-fat plain yogurt

3 cloves garlic, minced

2 med. tomatoes

1 sweet green pepper, chopped

4 pita pockets

salt & pepper to taste

Squeeze excess liquid from grated cucumber; mix with yogurt and garlic, set aside. Broil meat for 4-5 min. per side. Slice cooked meat thinly, across the grain. Fill pita pockets with meat, tomatoes, and green pepper; add yogurt sauce and season with salt and pepper.

BUFFALO STEW

(serves 6)

2 lb. cubed buffalo meat

3 med. potatoes, peeled

6 carrots, peeled and sliced

1-8 oz. can peeled tomatoes

2-6 oz. cans tomato sauce

2 tbsp. cooking oil

2 tsp. salt

1/2 cup water

Brown meat in small amount of oil in a large kettle or Dutch Oven, then add onion and cook until golden. Add tomato sauce, carrots, peeled tomatoes, seasonings and cover. Cook 1 hour over very low heat. Add potatoes and 1/2 cup water, if needed. Cover and cook 1/2 hour over very low heat.

For a variation: transfer mixture to a baking dish and top with rich biscuits. Place in hot oven at 425 F until biscuits are toasty brown.

BUFFALO TONGUE

1 buffalo tongue

water

1 tbsp. pickling spices

2 tbsp. apple cider vinegar

1 medium onion

salt and pepper as desired

Place 1 buffalo tongue in cooking pot and cover with water. Add the rest of the ingredients. Bring to a boil, then simmer until tender. May be served hot or sliced cold for sandwiches or as a finger food.

BUFFALO QUICHE

1/2 lb. ground buffalo

1/3 cup green onion, chopped

1/2 cup real mayonnaise

1/2 cup milk

2 eggs

2 tbsp. cornstarch

1/2 lb. grated Swiss or mild cheddar cheese

dash of pepper

1 tbsp. Worcestershire sauce

1 pie shell

Cook ground buffalo in skillet. Mix rest of ingredients and pour over meat in pie shell. Bake at 350 F for 50 minutes.

BUFFALO CHEESEBURGER PIE

(serves 6)

First set of ingredients

1 lb. ground buffalo

1 egg

1/3 cup chopped green onion (with tops)

3/4 cup corn flake crumbs

salt and pepper to taste

Second set of ingredients:

3 tbsp. picante sauce

1/3 cup onion

2 tbsp. butter or margarine

1/2 cup shredded sharp cheddar cheese

1/4 cups corn flake crumbs

Combine first set of ingredients and mix lightly. Press into bottom inside of 9″ pie plate and bake at 400 F for 15 minutes. Remove, set aside in preparation for next step, and turn oven down to 350 F.

Using second set of ingredients, sauté onion in butter. Combine onion, picante and cheese. Toss lightly and spoon onto meat shell. Melt remaining butter and add to crumbs. Sprinkle over cheese mix and bake an additional 10 minutes. (This can also be cooked in Microwave.)

BUFFALO CHILI

Hint *Chilies and Stews are better when cooked for a long period of time at a very low temperature. They are even better the second time around!

3 lb. ground buffalo

2 large onions, chopped

1 16 oz. can peeled tomatoes

1 tbsp. ground black pepper

1 25 oz. can kidney beans

1 25 oz. can chili beans

1 tsp. cayenne pepper

4 cups ketchup

1 tbsp. chili powder

1 tsp. garlic

2 tsp. cilantro

1 tsp. thyme

1/2 tsp. powdered mustard

If you like hot chili, add jalapenos, but be sure to have plenty of cold

water to help put out the fire!

Fry ground buffalo in skillet. In large pan (or crock pot) add meat and remaining ingredients. Simmer for at least 1 hour. Serve in bowls or on baked potatoes, topping with grated cheese for a taste variety.

TATONKA SOUP

(yield: approx. 1 1/4 gal.)

Provided by Chef David LaGant — Denver Buffalo Company

1 med. onion, diced

1 leek, cut into rounds

4 ribs (stalks) celery, diced

2 med. carrots, diced

1/4 cup green bell peppers, diced

1/4 cup red bell peppers, diced

1/4 cup oil

1 lb. ground bison

2 tsp. garlic, chopped

1/2 cup tomato paste

1 1/2 qt. bison stock

1 qt. chicken stock

1 tsp, black pepper, coarse ground

1 bay leaf

1/2 tsp. thyme leaves

1/2 tsp. marjoram leaves

2 cups red potatoes, peeled and cubed

2 cups tomatoes, diced

1/2 cup green beans, frozen

1/2 cup corn, frozen

Sauté first six items in oil until onions are slightly browned. Add ground bison and cook it until meat is cooked to your satisfaction. Add the garlic, tomato paste, bison stock and chicken stock and the spices. Bring to a boil. Add the potatoes and diced tomatoes and simmer for 25 minutes. Add the green beans and corn. Cook for another 15-20 minutes.

ROSEMARY MARINATED STEAK

  • Top Sirloin buffalo steak
  • I tbsp. dried rosemary
  • 1/2 cup red wine
  • 1/4 cup olive oil

Marinate steak in sauce for about 2 hours and leave the meat out so all can come to room temperature. Barbecue on hot coals.

BUFFALO FAJITAS

(4 Servings)

Fajitas are a Mexican dish using the skirt, flank or round steak which is marinated, cooked and served on a flour tortilla with onions, tomato, green pepper, sour cream, guacamole, and hot sauce.

lb. buffalo skirt, flank or round steak (cut 1/2 inch thick slices)

Marinade:

  • Juice of 2 – 3 limes
  • 1/2 tsp. garlic salt

1/2 tsp. pepper (or buy fajita marinade at your local grocery store)

Garnishes:

  • 1 large tomato, chopped

Green onions, Chopped

  • I large green pepper, sliced
  • Guacamole
  • Sour Cream
  • Picante Sauce

Flour or corn tortillas, warmed

Pound meat into 1/2 inch thickness if necessary. Sprinkle both sides of steak with lime juice, garlic salt, pepper and place steak slices in plastic bag. Tie bag securely and marinate in refrigerator 6-8 hours. Drain marinade and broil meat over medium high mesquite coals 2-3 minutes on each side. Serve in warmed flour or corn tortillas. Add garnishes as desired.

Hints

Sear both sides of your steak on hot grill to keep the juices in the steak, them turn heat down and finish cooking to desired doneness.
When cutting thin slices of meat, have the whole piece slightly frozen. It will slice easier.
For a successful kabob-parboil slow cooking veggies before cooking with kabob.

BROILED BUFFALO STEAK

Rub your favorite cut of steak with a combination of a little garlic salt, cooking oil, ground black pepper and lemon slice. The lemon will make it tangy, and gives a zippy flavor.

GRILLING BUFFALO STEAKS

Steaks recommended for grilling/barbecuing include Rib Eyes, Top Sirloin and New York Strips.

Cooking time is important in order not to overcook your steaks. Total cooking time will depend on the thickness of the steaks:

  • Thick Rate: 6-8 minutes Medium: 10 -12 minutes
  • 1/2″ thick Rare: 10-12 minutes Medium: 14-48 minutes
  • Thick Rare: 14-20 minutes Medium: 20-25 minutes

(Note: Well done buffalo steaks are not recommended. Due to the leanness of the meat, buffalo has a tendency to become dry when overcooked.)