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Buffalo
Dec 29, 2008 17:08:27 GMT -5
Post by DDU Rivers on Dec 29, 2008 17:08:27 GMT -5
Buffalo & Beans
Ingredients 1/4 c Vegetable oil 1 Green pepper, chopped 1 Red pepper, chopped 2 c Mushrooms, sliced 4 md Onions, sliced 1 1/2 lb Venison, ground 1 1/2 lb Buffalo meat, ground 28 oz Kidney beans (2 cans) 28 oz Tomatoes crushed or stewed 2 tbsp Garlic powder 1/4 c Chili powder Spices & herbs to taste
Directions Saute vegetables in oil. Add meat and cook until no longer pink. Add beans, tomatoes and spices/herbs. (Suggested oregano, cumin, basil, cayenne.) Simmer uncovered until liquid begins to evaporate and chili thickens. Skim excess fat if necessary. Continue to simmer covered for several hours to allow flavors to blend.
? Servings.
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Buffalo
Dec 29, 2008 17:09:53 GMT -5
Post by DDU Rivers on Dec 29, 2008 17:09:53 GMT -5
Buffalo and Beer Pie
Ingredients 2 lb Buffalo meat, cut into 1 inch cubes 2 tsn Salt 1/2 tsn Freshly ground pepper 1 tbsn Sage 1/3 c Flour 1/4 c Vegetable Oil 1 lg Onion, chopped 1 Carrot, chopped 1 Stalk celery, diced 1 lg Potato, cubed 2 c Beef broth 1/4 c Tomato puree 1 c Beer 1 Clove garlic, crushed 1/2 tsn Thyme 1/2 tsn Parsley 1 pie crust
Directions Season the meat cubes with salt, pepper, and sage, and dredge in 1/4 cup of the flour. Heat oil in a large skillet and brown the meat on all sides. Using a slotted sthingy, transfer meat to a heavy Dutch oven. In the remaining oil in the skillet, saute onion, carrot, celery, and potato until lightly browned. Using a slotted sthingy, add vegetables to meat in Dutch oven. Sprinkle remaining flour over drippings in skillet and cook stirring, until lightly browned. Stir in the broth, tomato puree, beer, garlic, bay leaf, parsley, clove, and thyme. Pour over meat and vegetables. Bring to a boil, cover, and simmer until meat is tender, about 1-1/2 hours. Pour into a deep 9 inch pie dish and let cool. When meat is cool, roll out pastry and cover dish. Cut steam vents in crust and bake in preheated 425F oven for 30-35 minutes, until pastry is browned.
? Servings.
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Buffalo
Dec 29, 2008 17:10:58 GMT -5
Post by DDU Rivers on Dec 29, 2008 17:10:58 GMT -5
Buffalo Pot Roast
Ingredients 1 Buffalo rump roast 1/4 lb Chilled fat salt pork Larding strips. 5 cups Big game marinade 1/4 cup Lard or margarine 1 tbsp Flour 2 cups Beef stock or strong bouilon 1 tbsp Tomato paste 2 tbsp Flour dissolved in: 3 tbsp Cold marinade
Directions Insert larding strips at 2" intervals all over the meat. Put in crock or ceramic or glass bowl and pour marinade over. Let stand, covered, in a cool place for 1 or 2 days, turning meat every few hours so all surfaces are permeated. Remove meat and reserve marinade. Wipe meat dry with paper towels. Heat lard in large deep skillet or heavy pot and brown meat all over. Sprinkle with the flour and add stock to cover. Add 2 cups of the marinade and the tomato paste and cook, covered, over medium heat for about 1 hour or until meat is tender. Remove meat to heated platter and keep warm. Skim fat from pot and strain juices into saucepan. Thicken with the flour-marinade if necessary. Slice meat and pour some of gravy over it.
? Servings.
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Buffalo
Dec 29, 2008 17:11:52 GMT -5
Post by DDU Rivers on Dec 29, 2008 17:11:52 GMT -5
Buffalo Steak On Watercress
Ingredients 5 ounces kosher salt 5 ounces brown sugar 1 ounce black pepper 1 Buffalo steak 1/3 pound watercress -- trimmed and washed 1/3 pound totsoi -- washed 3 red tomatoes -- sliced 1/2-inch thick 3 beets -- peeled, baked and cooled Smoked Tomato Vinaigrette:
5 tomatoes seeded -- smoked or baked 2 cloves roasted garlic 1/2 teasthingy minced tarragon 1/3 cup balsamic vinegar salt and pepper
Directions In a bowl combine first three ingredients. In a blender, blend all vinaigrette ingredients.
Sprinkle 1-ounce of first three ingredients on the two sides of steak. Rub the mix into the meat. Let meat sit for 30 minutes. Grill or saute on high heat for 7 minutes, and turn on other side for another 7 minutes. Turn on first side and cook 4 minutes and repeat on other side. Allow to rest for ten minutes.
Place watercress and totsoi on plate, add tomatoes, alternating colors. Slice meat and place on plate. Garnish with beets and beans. Drizzle with dressing around salad.
? Servings.
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Buffalo
Dec 29, 2008 17:12:47 GMT -5
Post by DDU Rivers on Dec 29, 2008 17:12:47 GMT -5
Buffalo Wellington
Ingredients 2 1/4 pounds Buffalo Tenderloin 1 sheet Puff pastry 1/2 pound Wild chantrel mushrooms 1 3/4 ounces Pate foie gras
Directions Sear and season tenderloin. Saute mushrooms and deglaze pan for juice. Lay out sheet of pastry spread with foie gras, lay mushrooms down, then place bison and wrap. Place on baking sheet, bake at 375 degrees until internal temperature reaches 140 degrees. Let rest, slice and serve.
? Servings.
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