Buffalo Meat Recipes

Bison Broiled Steaks

Rub your favorite cut of steak with a combination of a little garlic powder, cooking oil, ground black pepper and lemon juice. The lemon will make it tangy and supply a “zippy” flavor. Do not use a fork to turn steaks because this punctures the steak allowing juice to escape. Lesser quality steaks may be marinated. Steaks recommended for grilling include Rib Eyes, T-Bones, NY Strips and Sirloin. Cooking time is important – be careful not to overcook. Set the grill grate a little higher, further from the heat, and lower the heat if you can.

Buffalo Chili

Fry 1 lb Sweet Italian Skinned Buffalo Sausage, drain fat. Fry (in stock pot) 1 lb Chopped yellow onion in 1/4 cup olive oil until clear. Add and Fry 4 lb. ground buffalo and fried sausage. Lower heat and add 3/4 tablespoon black pepper, 12 oz. tomato paste, 1 1/2 tablespoon minced (fresh) garlic, 1 oz. ground cumin, 3/8 cup dijon mustard, 1 tablesoon salt, 1/2 cup fresh basil (or 1/4 cup dried), 2 tablespoons dried oregano. Add and simmer for 2 hours, 3 lbs. drained canned plum tomatoes, 1/4 cup hearty red wine, 1/8 cup lemon juice, 1/4 cup fresh chopped dill, 1/4 cup fresh Italian parsley, 24 oz. drained dark kidney beans, 12 oz. drained pitted olives. (serves 12)

Oven BBQ Short Ribs

4 lb Bison Short Ribs
1 tsp. salt
1 cup chopped onions
1/4 tsp. pepper
1 clove garlic, minced
2 tbs. vinegar
1 cup ketchup
1 tbs. Worcestershire sauce
1/4 cup brown sugar, packed
1 tbs. prepared mustard

Cut ribs into serving pieces. Place in large saucepan with enough water to cover. Cover and simmer until ribs are nearly tender. Combine rest of ingredients in small saucepan and simmer, covered, for 10 minutes.

Arrange ribs, meat side up, in shallow baking dish. Spoon sauce over ribs. Bake at 350° for 25 minutes. Serves 6-8.