Bison Meat and Cooking Tips

Buffalo meat is cooked in much the same way as any other red meat, but its taste is more rich and flavorful than today's alternatives. It is lower in fat and cholesterol and higher in protein, vitamins, and minerals than many other protein sources (see below). In general, buffalo meat is best when cooked slowly, at a low heat, and turned often. It tastes best when cooked to an internal temperature of 120° to achieve a medium to medium rare center.

NUTRITIONAL COMPARISON Per 100 Gram Serving - Cooked Meat
Species	FAT GRAMS	CALORIES KCAL	CHOLESTEROL MG	IRON MG	VITAMIN B-12 MCG
1) Bison/Buffalo	2.42	143	82	3.42	2.86
2) Beef Choice	10.15	219	86	2.99	2.65
3) Beef Select	8.09	201	86	2.99	2.64
4) Pork	9.66	212	86	1.1	0.75
5) Chicken Skinless	7.41	190	89	1.21	0.33
6) Sockeye Salmon	10.97	216	87	0.55	5.80
USDA NDB No. 17157, 13365, 13366, 10093, 05013, 15086

Buffalo may be used in any of your favorite recipes but remember that because buffalo is such a lean meat, you must avoid overcooking (in other, more fatty meats, the fat acts as an insulator and adds to the cooking time); we also suggest that you try seasoning with Kosher salt and fresh ground pepper for optimal results.

SPICE RUBBED BUFFALO TENDERLOIN (created for Steve's son, JB, and his bride, Dena)

5 lbs. Buffalo tenderloin, cleaned
1 cup olive oil, infused w/ 6 cloves finely minced garlic

Spice rub:
½ c. mustard seeds
¼ c. fennel seeds
¼ c. black peppercorns
¼ c. fresh thyme
¼ c. fresh rosemary
½ c. granulated sugar
dash of kosher salt

Marinate tenderloin in garlic oil for 2 hours. Remove from oil and place in roasting rack to dry. Meanwhile make the spice rub: lightly crush the seeds and peppercorn and toast in a dry sauté pan with the thyme, rosemary, and sugar, salt. When tenderloin is no longer dripping, generously coat with spice rub and let stand 1 hour. Roast in 350o oven to 125o internal temperature. Remove from oven and let stand 20-30 minutes before serving. To serve: place 3-quarter inch slices of meat over a slice of beefsteak tomato in a fan and top with Grilled Portabella and Gorgonzola Duxella.


GRILLED PORTABELLA AND GORGONZOLA DUXELLA

3 portabella mushrooms, peeled and destemmed
½ c. Gorgonzola cheese
salt and pepper to taste

Marinade:
2 c. dry sherry
2 c. olive oil
3 cloves crushed garlic
4 sprigs fresh thyme
1 teaspoon crushed red pepper

Mix up marinade and marinate mushrooms overnight. To prepare drain well, grill until mushrooms are soft and well marked. Rough chop in food processor; crumble and incorporate Gorgonzola, salt and pepper to taste.


ROSEMARY MARINATED STEAK

1 sirloin buffalo steak
1 tbsp. dried rosemary
½ cup red wine
¼ cup olive oil

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


BUFFALO FAJITAS

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

1 lb. buffalo skirt or flank steak (cut ½ inch thick slices)

Marinade:
Juice of 2 - 3 limes
½ tsp. garlic salt
½ tsp. pepper (or buy fajita marinade at your local grocery store)

Garnishes:
1 large tomato, chopped
3 green onions, chopped
1 large green pepper, sliced
guacamole
sour cream
picante sauce
4 flour or corn tortillas

Pound meat to ½ 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 tortillas. Add garnishes as desired.


BUFFALO POT ROAST

3 lb Buffalo roast
2 Tbs cooking oil
1 bay leaf
1 tsp salt
6 peppercorns
4 carrots, sliced
6 Spanish onions
6 potatoes, peeled & quartered
1 stalk celery, chopped
1-cup apple juice
1 cup water
½ tsp pepper
1 Tbs cornstarch

Pre-heat oven to 275o. 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 hour or until potatoes are fork tender. Thicken gravy with cornstarch.


BUFFALO CHILI

3 lbs. ground buffalo
2 large onion, chopped
1 25oz. can kidney beans
1 25oz. can chili beans
1 16oz. can peeled tomatoes
4 cups ketchup
1 tbsp. chili powder
1 tsp. garlic
2 tsp. cilantro
1 tsp. thyme
1/2 tsp. powdered mustard
1 tsp. cayenne pepper
1/2 teaspoon salt
1 tbsp. ground black pepper
1/2 teaspoon ground pepper
1/4 cup fresh cilantro, chopped

In a non-stick skillet, sauté the ground buffalo and onion until the meat is browned and the onion is tender. Add the beans, tomatoes, ketchup, and seasonings. Cover and simmer for 1 hour, adding water if chili becomes too thick. Add chopped cilantro and simmer an additional 10 minutes. Spoon into bowls and garnish with grated cheese or diced jalapeno peppers.


BUFFALO STEW

2 lbs. buffalo cube steak or stew meat
3 med. Potatoes, peeled
6 carrots, peeled and sliced
1 8oz. can peeled tomatoes
2 6oz. cans tomato sauce
2 tbsp. cooking oil
2 tsp. salt
½ 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 ½ cup water. Cover and cook ½ hour over very low heat.