Buffalo Cut Breakdown

Chuck cuts:

• Chuck Roast
• Cross Rib Roast
• Burger

Rib cuts:

• Rib Eye Steaks
• Short Ribs
• Back Ribs

Short Loin cuts:

• Tenderloin Steaks
• New York Steaks

Sirloin cuts:

• Sirloin Steaks
• Tri-Tip Roast

Round Cuts:

• Roasts

• A mixing bowl
• 1 package of tenderloins or stew meat
• 1 garlic, minced
• 1 green bell pepper
• 1 red bell pepper
• olive oil
• 1 package of dry onion soup mix
• pinch of salt and pepper
• whole mushrooms

• Combine the oil, dry onion soup mix, salt, thyme, pepper and garlic.
• Add in meat and mix.
• Using skewers, alternate meat with zucchini, mushrooms, and green peppers.
• Barbecue until all sides are browned, about 10 minutes.
• Rotate every couple of minutes.

Ingredients

• 2 lbs. boneless buffalo chuck roast (cut into 1-inch cubes)
• 1 lb. waxy potatoes (low-starch, such as Yukon golds, red-skinned potatoes, or white round potatoes, peeled and cut into 1-inch chunks)
• 2 large carrots (peeled and cut into 1-inch pieces)
• 2 large celery ribs (chopped into 1-inch pieces)
• 1 medium onion (peeled roughly chopped)
• 3 cloves garlic (peeled and smashed)
• 2 tbsp. tomato paste
• 1 tbsp. Worcestershire sauce
• 2 tbsp. Olive Oil
• 3 cups beef stock (or broth)
• 1/2 cup frozen peas (thawed)
• 3 tbsp. flour
• 1 bay leaf
• 1/2 tsp. dried thyme
• 1/2 tsp. dried oregano
• 1 tbsp. chopped fresh parsley
• Kosher salt (to taste)
• Freshly ground black pepper (to taste)

Directions

Fire that oven up to 300° F!

Pat any excess moisture from the meat with clean paper towels. This will help achieve a nice dark brown sear on it.

Season the meat generously with Kosher salt.

In a heavy, cast-iron dutch oven or brazier, heat the oil over medium-high heat. When the oil is really hot, add the buffalo and brown it thoroughly on all sides. Don’t overcrowd the pan. Work in batches if necessary. When a rich brown crust has developed on all sides of the buffalo, remove it from the pan and set it aside.

Lower the heat to medium, add the onions to the pot and sauté for 5 minutes or so, or until they turn slightly soft and translucent. Add the garlic and cook for another minute.

Reduce the heat to medium-low and stir in the flour to form a thin paste. Cook for a couple of minutes, stirring throughout.

Now slowly pour in the stock, gently scraping the bottom of the pan to deglaze.

Return the browned buffalo to the pot along with the tomato paste and Worcestershire sauce. Heat on the stovetop until the liquid comes to a boil, then add the bay leaves and dried herbs, cover with a tight-fitting lid and transfer the whole thing to the oven. Let the meat braise in the oven for one hour.

Add the potatoes, carrots, and celery, recover the pot and return it to the oven for another 30 minutes or until the potatoes are tender.

Transfer the pot to the stovetop. Remove the lid and simmer for another 15 minutes or until the stew is thickened.

Stir in the peas, adjust seasoning with Kosher salt and black pepper, and fill your belly right away, garnished with the chopped parsley!

Rosemary Marinated Steak

Looking to do something different with your steak? We have just the thing! Rosemary marinated steak is deliciously juicy and flavorful.

What you will need:

• 1 Buffalo steak of your choice
• 1 tbsp. dried rosemary
• 1/2 cup red wine (dry red wine, or a wine of your choice)
• 1/4 cup olive oil

You will marinate the steak in sauce for about 2 hours and leave the meat out so all can come to room temperature.

When the steak is finished marinating cook on a grill, hot coals, or pellets whichever you prefer.

To get the perfect “Hot Steak” here are some guidelines you can follow:

• Preheat grill 5 minutes before you grill the steak.
• Use long handled tongs to turn steaks on the grill. (A fork will cause all the flavorful juices to escape.)
• Cooking time is important as you don’t want to overcook your steaks.
  • 1″ thick             Rare: 6-8 minutes                  Medium: 10-12 minutes
  • 1 1/2″ thick       Rare: 10-12 minutes               Medium: 14-18 minutes
  • 2″ thick             Rare: 14-20 minutes              Medium: 20-25 Minutes

Looking for a fun and easy dinner recipe? Try our Braided Tacos sure to be a crowd pleaser with flexible ingredients!

What you will need:
1lb Ground Buffalo
2 tablespoons Olive Oil
1 roll of Pillsbury pizza crust
1 Tomato
1 2 cup bag of Mexican blend cheese
1 packet of taco seasoning
Sour Cream – For serving
Salsa – For serving
1 ½ Cups Lettuce – For serving
**Optional Ingredients:
½ Chopped Onion

 
Instructions:
1. Preheat the oven to 375°
2. Sauté the *onions in the olive oil until translucent
3. Add the Ground Buffalo and taco seasoning to the *onions cook until meat is done.
4. Open the dough and on parchment paper or sprayed cooking sheet. On both sides of the dough you will cut equal strips, going about 1 ½ into the dough but DO NOT cut all the way from side to side.  (See picture if needed.)
5. Start placing the meat, tomatoes, and cheese in the center of the dough. (See picture if needed.)
6. Braid the dough strips over the top of the filling. The meat, tomatoes, and cheese should almost looked incased. (See picture if needed.)
7. Sprinkle the top with cheese.
8. If you did this on parchment paper slide it onto a cooking sheet.
9. Place in the oven and bake for 25-30 minutes until the top is browned.
10. Garnish with tomatoes, cheese, and lettuce.
Enjoy!

Step 4.                                                         Step 5.                                               

 Step. 6                                                          Tada!

                                                     

• 1 tbsp olive oil
• 1/2 cup onions – diced
• 3 garlic cloves – minced
• 1 lb ground buffalo
• 1tsp chili powder
• 1/2 tsp black pepper
• 1/2 tsp kosher salt
• 1 10oz can diced tomatoes with green chilies
• 8 oz cream cheese
• 2 cups shredded cheddar cheese

• Add olive oil to a large pot over medium heat.
• Add the diced onions and saute 5-6 minutes, add garlic saute 1-2 minutes.
• Add the ground buffalo, sprinkle with chili powder, black pepper and kosher salt. Cook through.
• Add the tomatoes.
• Add cream cheese & cheddar cheese.
• Stir until the cheese is melted and starts to bubble.
• Cover the pot and remove from heat.
• Cook in the oven on low for 2-3 hours.
• Remove and serve with chips

1 pound Ground Buffalo
1 medium onion, chopped
1 15oz. can pinto beans, rinsed and drained
2 16oz. cans peeled tomatoes
1/2 cup water
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/4 cup fresh cilantro, chopped

In a non-stick skillet, saute the Ground Bison and onion until the meat is browned and the onion is tender.

Add the pinto beans, tomatoes, water and seasonings. Cover and simmer for 1 hour, adding more water if chili becomes too thick.

Add chopped cilantro and simmer an additional 10 minutes.

Spoon into bowls and garnish with grated cheese or diced jalapeno peppers.

This recipe will serve 4.

Ingredients: 

1 BUFFALO ROAST
2 POTATOES, PEELED & SLICED
1/2 LARGE YELLOW ONION, SLICED
1/2 LARGE GREEN BELL PEPPER
2 TABLESPOONS HORSERADISH MUSTARD
10-12 CUP BROTH
2 TABLESPOONS WHITE FLOUR
2 TABLESPOONS SRIRACHA CHILE SAUCE
1 TABLESPOON wORCESTERSHIRE SAUCE
1 TEASPOON WHITE VINEGAR
1 TEASPOON APPLE CIDER VINEGAR
1 TEASPOON SUGAR
1 TABLESPOON GROUND SAGE
1/4 TEASPOON CORIANDER

Directions:

• Place the potatoes, onion, and pepper in the roasting pan. Add the broth sprinkle with some sage.
• Make a smooth paste of flour, mustard, chili sauce, Worcestershire, vinegar, sugar, and coriander. Spread the mixture over the top of the roast.
• Place roast in roasting pan directly on top of the potatoes, onions and peppers. Cover and cook on low for 8 hours.

Ingredients:

1 Package of Buffalo Hot Dogs
1 Small zucchini, quartered and sliced
1/4 red onion, chopped
1/2 portobello mushroom, minced
celery salt, to taste
dried oregano, to taste

Directions:

Slice the entire package of hot dogs evenly into bite-size pieces and add to a 10-inch skillet over
medium heat. Toss periodically to brown.
After 5 minutes add the sliced zucchini, chopped red onion and minced mushroom. Season to taste with celery salt and dried oregano. Stir to combine everything and let cook until onions are to desired consistency and zucchini is still slightly firm.
Split mixture between two bowls and serve for lunch as the main dish or serve smaller portions with a salad or more veggies.