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Buffalo Recipes

Buffalo Steaks with Jack Daniels Sauce
Serves 6

Ingredients:

6 boneless Buffalo rib steaks (10 ounces each)
salt and freshly ground white pepper to taste
2 tablespoons butter or olive oil

Sauce:
¼ cup minced shallots or green onion
½ cup sliced fresh mushrooms
4 tablespoons unsalted butter, at room temperature
2 cup beef stock
¾ cup dry white wine
2 tablespoons green peppercorns, lightly crushed
½ cup plus 5 tablespoons Jack Daniels or other high-quality bourbon
½ heavy cream (optional)
salt and freshly ground white pepper
drops of fresh lemon juice

Directions:

Season buffalo steaks with salt and pepper to taste and let them rest for 1 hour at room temperature.

Make sauce:
In a saucepan, sauté shallots and mushrooms in 2 tablespoon butter until golden brown. Add stock, wine, ½ cup bourbon, 1 tablespoon of the peppercorns; reduce over medium heat by half. Add cream and reduce to a light sauce consistency. Whisk in remaining 2 tablespoons butter little by little. Add remaining 1 tablespoon peppercorns, 5 tablespoons bourbon, and lemon juice to taste, keep warm.

Sauté buffalo steaks in butter until medium-rare, 2 to 3 minutes per side. Serve with sauce.

Thanks to: American Game Cooking / John Ash & Sid Goldstein

Buffalo Chili

Ingredients:

3 T. vegetable oil
1 lb. Buffalo stew meat
1 lb. ground Buffalo
2 tsp.sea salt
1 tsp. black pepper
1/4 cup minced fresh garlic
1 large onion, diced
1 (15)oz.) can tomatoes
1 (6oz.) can tomato paste
1 (12 oz.) can of beer
1/2 cup strong coffee
1 can beef stock
1 tsp. smoked paprika
1 T. toasted whole cumin seed
1 T. cocoa powder
1 tsp. whole dried oregano
4 cups water
1/2 tsp. sea salt
3 cans black beans, drained
2 T. cornmeal
2 T. water

Heat the oil in a soup pot, add the Buffalo, season with the salt and pepper and brown well. Add the garlic and onions and cook for 3-4 minutes until softened.

Add the remaining ingredients (except for cornmeal & water) and simmer for about an hour or so, until buffalo is tender. Combine the cornmeal and water and blend into chili. Cook for 3 minutes and serve.

© 2001 Brian Poor

Poor Man's Kitchen, Sunday Mornings 11:00- 1:00pm Komo radio 1000

Three-Alarm Buffalo Chili
Serves 8 to 9 (1 cup portions)

Ingredients:

5 pounds buffalo stew meat (3/4” cubes)
1 or 2 fresh or pickled jalapeno chilies
1 large onion, chopped
4 cloves garlic, minced or pressed
2 large can (15 ounces) tomato sauce
1 can (12 ounces) beer
2 teaspoons dried oregano leaves
2 to 3 teaspoons coarsely ground black pepper
1-1/2 tablespoons ground cumin
1 tablespoon paprika
1/3 cup ground pasilla chili or ground New Mexico chili
water
salt

1. To prepare fresh jalapenos, hold each by the stem over a gas flame or almost touching an electric burner on high, turning until chili is charred on all sides. Let chilies stand until cool. Wearing gloves (to prevent hands touching eyes) pull blistered skin from chilies. Cut chilies finely; discard remainder. For pickled chilies, cut off and discard stems and chop finely.
2. Add oil to 6 to 8 quart pan over medium-high heat. Add meat, a portion at a time, and cook until well browned on all sides. Add onion and garlic and stir often until onion is limp, about 5 minutes. Stir in tomatoes, tomatoes sauce, chopped jalapenos, beer, oregano, pepper, cumin, paprika, and ground pasilla chili; stir well.
3. Bring to a boil, reduce heat, and simmer until meat is very tender when pierced, about 2-1/2 hours; stir occasionally. If chili is thinner than you like, uncover and simmer until some of the liquid evaporates. If it’s thicker, stir in water and bring to a boil. Add salt to taste.

Slow-Baked Buffalo Stew
serves 2 to 4

Ingredients:

1 pound buffalo stew meat, cut into 1-1/2 inch cubes
2 large peeled russet potatoes, cut in large chunks
3 large peeled carrots, cut in large chunks
1 large onion, cut in large chunks
3 stalks celery, chopped
1 green pepper, chopped
1 14-1/2 ounce can stewed tomatoes
3 tablespoons tapioca (Minute Tapioca in the red box)
1 tablespoon sugar
1 teaspoon salt and some freshly ground black pepper
horseradish (optional)

1. Place meat cubes in a large casserole dish. Add potatoes, carrots, onion, celery and green pepper.
2. In a bowl mix stewed tomatoes, tapioca, sugar, salt, and pepper. Pour mixture on top of meat and vegetables.
3. Covered tightly and bake in a large 275ºF oven for 5 hours.
4. Serve in bowls or large hollowed-out bread rounds (“bread bowls”). Serve horseradish on the side.

Cider-Simmered Buffalo Roast
serves 8 to 10

Ingredients:

1 buffalo roast (3-1/2 to 4 pounds), boned, rolled, and tied and trimmed of fat
2 medium-sized onions cut into eighths
1 stalks celery, thinly sliced
2 cloves garlic, minced or pressed
1 teaspoon ground allspice
½ teaspoon ground ginger
¼ teaspoon pepper
1 cup apple cider or apple juice
2 tablespoons light molasses
2 tablespoons cornstarch blended with 2 tablespoons cold water
salt
chopped parsley
cooked noodles

1. Heat oil in a wide nonstick frying pan over medium-high heat; add roast and brown well on all sides. Meanwhile, in a 4-quart or larger electric slow cooker, combine onions, celery, and garlic; sprinkle with allspice, ginger, and pepper.
2. In a small bowl, mix cider and molasses. Place roast on top of onion mixture; pour in cider mixture. Cover and cook at low setting until buffalo is very tender when pierced (9-1/2 to 10 hours).
3. Lift roast to a warm platter and keep warm. Skim and discard fat from cooking liquid, if necessary; then blend in cornstarch mixture. Increase heat to high; cover and cook, stirring 2 to 3 times, until sauce is thickened (about 15 more minutes). Season to taste with salt.
4. To serve, remove and discard string from roast, then slice across the grain. Spoon some of the sauce over meat; sprinkle with parsley. Serve remaining sauce in a bowl to add over noodles.

Spicy Buffalo Sauerbraten with Gingersnap Sauce
serves 6

Ingredients:

4 pounds boned, rolled, and tied buffalo rump roast
1 tablespoon vegetable oil
6 tablespoons butter or margarine
2-1/2 tablespoons all-purpose flour
2 tablespoons sugar
5 to 7 crushed gingersnaps
2 tablespoons light molasses
½ cup raisins

marinade:
1 teaspoon ground black pepper
8 whole allspice
2 medium onions, sliced
1 teaspoon dry mustard
1 medium carrot, sliced
½ teaspoon celery seed
1 celery stalk, chopped
½ teaspoon dried thyme
2 bay leaves
½ teaspoon mace
4 whole cloves
2 cups red wine vinegar

1. In a medium bowl, combine the marinade ingredients. Place the meat in a 2-gallon plastic bag and pour the marinade over the roast. Close the bag tightly and place in a flat glass dish. Refrigerate for 4 days, turning occasionally.
2. Preheat the oven to 300ºF. Remove the meat from the bag, reserving the marinade. In a large roasting pan, heat the oil and 1 tablespoon of the butter or margarine over medium heat. Add the meat and brown on all sides, about 15 minutes. Pour the reserved marinade over the browned roast, cover, and bake for 4 hours.
3. Remove the meat to a heated platter. In a large saucepan, melt the remaining 5 tablespoons of butter or margarine. Add the flour and cook until the mixture bubbles, then pour in the pan juices and whisk until smooth.
4. Stir the sugar, gingersnaps, molasses, and raisins into the sauce; cook and stir until blended—the sauce will be fairly thick. Carve the meat into thick slices and serve with the sauce.

Sweet-Tart Buffalo Meatballs with Noodles
serves 4 to 5

Ingredients:

1 pound ground buffalo
1 tablespoon olive oil or salad oil
1 small onion, minced or pressed
2 cloves garlic, minced or pressed
1 small can (8 ounces) crushed pineapple, drained
¼ cup raisins
1 tablespoon ground ginger
1 large egg
¼ cup fine dry wide egg noodles
¾ cup beef broth
¾ cup dry red wine
2 tablespoons butter or margarine
Italian parsley, optional
salt and pepper

1. In an 8 to 10 inch frying pan over medium heat, combine oil, onion, garlic, pineapple, and raisins. Stir until liquid evaporates (take care not to scorch), about 10 minutes. Remove from heat and stir in ginger; set aside to cool.
2. In a large bowl, thoroughly mix buffalo with fruit mixture, egg, and crumbs. Shape meat into 1 ¼ inch balls. Set balls slightly apart in a non-stick shallow-rim baking pan sprayed lightly with oil. Bake, uncovered, in a 450ºF oven until meatballs are lightly browned and still slightly pink in center when cut, about 12 minutes.
3. In a 4 to 5 quart pan, bring 3 quarts of water to boil on high heat. Add noodles and cook, uncovered, until tender to bide, about 8 minutes. Drain quickly, then pour noodles onto a warm platter. Set meatballs on noodles; cover loosely and keep warm.
4. Working quickly, add broth, wine, and butter to meat pan, stirring over high heat to release browned bits as mixture comes to a full, roll boil; stir and boil 2 to 3 minutes to reduce slightly, then sauce over meatballs. Garnish with parsley and season to taste with salt and pepper.

Rocky Mountain Oysters

Ingredients:

2 pounds buffalo fries
2 cups beer
2 eggs, beaten
1 ½ cups all-purpose flour
¼ cup yellow cornmea1
Salt and ground black pepper to taste
Vegetable oil**
1 tablespoon hot pepper sauce

1. ** Use enough vegetable oil to fill your frying container halfway to the top (to allow for bubbling up and splattering) and to completely cover testicles while frying.
2. With a very sharp knife, split the tough skin-like muscle that surrounds each testicle. Remove the skin (you can remove the skin easily if the testicles are frozen, then peel while thawing). Slice each testicle into approximately ¼- to ½- inch-thick ovals. Place slices in a large pan or blow with enough beer to cover them; cover and let sit 2 hours.
3. In a shallow bowl, combine eggs, flour, cornmeal, salt, and pepper. Remove testicles from beer; drain and dredge thoroughly in the flour mixture. In a large, deep pot, heat oil to 375 degrees F. Deep fry 3 minutes or until golden brown (will rise to the surface when done). Drain on paper towels. Serve warm with your favorite hot pepper sauce.

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