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Most recipes can be adapted to buffalo meat, just take into consideration “the basics” of the cooking process (link to “how to cook buffalo meat” page) and adapt your recipe accordingly. The more you eat bison meat, the more you will benefit from the heart healthy difference.
A few of our favorite recipes;
(makes 6 burgers)
The addition of garlic and prepared horseradish results in a memorable burger with a full-bodied taste. Perfect for grilling on a warm summer night!
4 teaspoons Worcestershire Sauce
2 teaspoons mustard
2 teaspoons minced garlic
1/2 cup loosely packed, finely chopped green onion
2 tablespoons prepared horseradish
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 pounds ground bison
In a medium sized bowl, lightly beat the egg. Blend in the Worcestershire sauce, dry mustard, sea salt, black pepper, garlic, green onion, and prepared horseradish. Add ground bison. Mix by hand until meat and seasonings are evenly blended. Shape meat into 6 patties. Place patties on a cookie sheet or serving tray and loosely cover with plastic wrap. Refrigerate for at least an hour.
Pre-heat barbecue to medium-high and brush a little cooking oil on the top of the burgers. Quickly grease the preheated grill with a rag or paper towel soaked with some cooking oil. Place the burgers on the pre-heated grill, top side down. Keep the barbecue lid should be closed during cooking.
Grill burgers for approximately 4 minutes on per side without disturbing. Flip again, cook over reduced or low heat for 6 to 7 minutes.
To finish, flip one more time and cook over low heat for a final 6 to 7 minutes for medium-well to well-done burgers.
BUFFALO MEATLOAF WITH SPINACH AND ROASTED BABY POTATOES
(serves 4 to 6)
From epicurious.com (http://www.epicurious.com/recipes/food/views/Buffalo-Meatloaf-with-Spinach-and-Roasted-Baby-Potatoes-239814)
This is a complete mealâ€”with a main course and two sides. A must try!
1 pound baby Yukon Gold or Dutch yellow potatoes
5 tablespoons olive oil, divided
1 and Â½ cups chopped crimini mushrooms
1 cup chopped red onion
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 lb ground buffalo meat
1 large egg
3/4 cup tomato sauce, divided
1/2 cup breadcrumbs
1/2 teaspoon salt
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
1/4 teaspoon dried crushed red pepper
1 garlic clove, pressed
2 5-ounce bags fresh spinach
Preheat oven to 375 F. Toss potatoes with 1 tablespoon oil in medium bowl. Place on 13×9-inch rimmed baking sheet or roasting pan. Sprinkle with salt. Roast 20 minutes.
Meanwhile, heat 2 tablespoons oil in medium skillet over medium heat. Add mushrooms and onion; saute until mushrooms are beginning to brown and onion is translucent, about 4 minutes. Remove from heat; mix in sage and thyme. Let cool slightly.
Mix buffalo, mushroom mixture, egg, 1/2 cup tomato sauce, panko, salt, and pepper in large bowl. Push potatoes to sides of baking sheet; shape buffalo mixture into 6×3-inch loaf in center of sheet. Roast 30 minutes. Combine 1/4 cup tomato sauce and red pepper in small bowl. Pour over top of meatloaf. Roast 20 minutes longer. Remove from oven; let rest while preparing spinach.
Heat remaining 2 tablespoons oil and garlic in large pot over medium-high heat. Add spinach, and toss until wilted, about 3 minutes. Season to taste with salt. Slice meatloaf; serve potatoes and spinach alongside.
Recipe created by Suzanne Marinoâ€¨Chef/owner of Cadillac Grille in Jackson Hole, Wyoming. It’s perfect after a long day of skiing or for halftime while watching the game.
2 pounds ground buffalo
1 tablespoon oil
1 small sweet onion, diced
1 small green pepper, diced
16 ounces dried kidney beans
1 12 ounce can diced plum tomatoes
1 12 ounce can tomato puree
1 tablespoon brown sugar
4 cloves garlic crushed
4 tablespoons chili powder
1 tablespoon cumin
2 teaspoons thyme
1 teaspoon cayenne pepper
12 ounces of water or beer
In a sautÃ© pan with spray or oil, sautÃ© diced onion & bell pepper with garlic and ground meat until medium well or cooked throughout. Add the cooked meat mixture to the kidney beans add water or beer, tomato paste, diced tomatoes, all herbs and spices, stir well, cover and simmer for 2-3 hours (add more beer or water if needed). Serve immediately or cool and cover to cook at a later date.
BUFFALO PRIME RIB
Quick and simple marinade. Very tasty! Created by our friend Chef Mike. Perfect for a special occasion, or to make a regular night special.
1 (8 pound) buffalo prime rib roast
8 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dried thyme
Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour. Preheat the oven to 500 F. Bake the roast for 20 minutes, then reduce the temperature to 325 F and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 145 F for medium rare. Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.
SIMPLE BRAISED BUFFALO POT ROAST
From “A Taste of Wyoming Cookbook”, by Pamela Sinclair.
Try one of our combo packs for this recipe, they’re a great value and will give you a chance to try a variety of cuts of bison meat. Use ONE OF THE ROASTS FOR THIS!
2 tablespoons olive oil
3 pounds bison raost
1 onion, coarsely chopped
4 large carrots, peeled and chopped
2 stalks celery, diced
5 medium potatoes, quartered
1 bay leaf
2 tablespoons tomato paste
1 cup dry red wine
1 cup stock
2 tablespoons flour
Salt and pepper to taste
Preheat the oven to 300 F. In a Dutch oven, heat the oil over medium-high heat. Add the roast and brown it evenly on all sides. Add the onions, carrots, celery, bay leaf, salt and pepper. Saute to lightly brown, about 1 minute.
Stir in the tomato paste, red wine and stock, cook over medium heat for 1 minute stirring the vegetables around the roast to deglaze the pan. Add the potatoes and stir to coat them with liquid. Cover and cook in the oven for 2-2.5 hours. Transfer the roast and vegetables with a slotted spoon to a serving platter.
Place the Dutch over over a burner on medium heat. Add the flour to the drippings and whisk for several minutes until thickened. Pour into a gravy boat and serve alongside the roast.