Cooking Tips

Buffalo meat is similar to beef and is cooked in much the same way. The taste is often indistinguishable from beef, although buffalo tends to have a fuller, richer (sweeter) flavor. It is not "gamy" or wild tasting.

The lack of fat insures that Buffalo meat will cook faster. Fat acts as an insulator -- heat must first penetrate this insulation before the cooking process begins. Marbling (fat within the muscle) aids in slowing down the cooking process. Since Buffalo meat lacks marbling, the meat has a tendency to cook more rapidly. Caution must be taken to insure that you do not overcook Buffalo.

Featured Recipes

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Peppercorn Smoked Buffalo Carpaccio with Shallots, Creme Fraiche and Truffle Oil By: Chef Dave Hatfield, Awbrey Glen Restaurant, Bend, OR -2 pounds Buffalo Top Round -5 tablespoons course ground black pepper -3 shallots, minced -5 tablespoons creme fraiche (thinned sour cream may be substituted) -1 bottle white truffle oil (available at specialty markets) -1/4 cup chives, minced -sea salt (available at specialty markets) Heat an iron skillet on high heat. Sprinkle ground pepper onto a large plate. Gently roll buffalo top round in pepper to coat surface. Place top round in hot skillet and quickly sear the outside of the meat. Be careful not to actually cook the inside of the top round. Remove top round and place in freezer until meat is frozen. Using a meat slicer, slice the meat across the grain into wafer thin slices. Meat should be no thicker than 1 mm. Arrange slices oa single layer of slices on a plate. Sprinkle with sea salt. Drizzle creme fraiche over meat. Sprinkle chives and shallots over meat. Last, drizzle a small amount of truffle oil over meat. Serve and enjoy! Serves: 6-10

Rosemary Marinated Steak -1 Sirloin Buffalo steak -1 tbsp. dried rosemary -1/2 cup red wine -1/4 cup olive oil Marinate steak in sauce for about 2 hours, leaving the meat out, so it comes to room temperature. Barbecue on hot coals. Grilled Buffalo Steak Rub your favorite 6 oz. cut of Buffalo steak with a combination of a little garlic salt, cooking oil, and lemon pepper. Grill steaks 4-6 inches above medium hot coals (325°) for the following times, depending on thickness: 1" thick - Rare: 6 - 8 min. - Medium: 8 - 10 min. 1 1/2" thick - Rare: 8 - 10 min. - Medium: 10 - 12 min. 2" thick - Rare: 10 - 12 min. - Medium: 14 - 18 min. Buffalo steaks taste best when grilled to rare or medium (still pink in the center). Tips: Steaks recommended for grilling/barbecuing include Rib Eye, T-Bone, and New York Strip. Lesser quality Bison steaks are not recommended for grilling unless they have been marinated. Using a fork to turn steaks punctures the meat, so use tongs for turning and keep those wonderful juices in the steak. Cooking time is important to avoid overcooking. Bison Burger -1 pound Ground Buffalo* -4 burger buns, split and toasted -Salt and pepper Shape Ground Buffalo into four 1/2 inch thick patties. Grill covered 4-6 inches above medium hot coals, turning once, just until the pink has disappeared. Season to taste with salt and pepper. Tuck into a toasted bun, top with your favorite condiments and enjoy. Serves 4. *Ground Buffalo can vary in leanness. The above recipe is based on 92% lean Ground Buffalo.

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