Preparation:

Rub your favorite 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”         Rare: 6-8 minutes                        Medium: 8-10 minutes

1 ½”     Rare: 8-10 minutes                      Medium: 10-12 minutes

2”        Rare: 10-12 minutes                    Medium: 14-18 minutes

Tips: Use tongs for turning to keep those wonderful juices in the steak.

Ingredients

1 Buffalo flank steak

4 limes

Taco Fixin’s:

3 cups chipped lettuce

4 cups of shredded Monterey Jack cheese

1 cup of diced tomatoes

2 avocados

Bell peppers of your choice

Marinade

Juice of three limes

2 tsp salt

1 tsp pepper

1 ½ cups of chopped cilantro

2 Tbs chopped onion

Pico De Gallo

(Put the following in a food processor/blender and pulse-chop for chunky)

Juice of one lime

2 tsp salt

1 tsp pepper

½ cup of cilantro

½ onion

3 medium tomatoes

2 jalapeno peppers

Preparation

Place buffalo steak on a medium grill (spray grill with non-stick spray first) for 4-6 minutes per side, turning only once.

Let steak rest for a few minutes before carving into thin strips.

Use lettuce, tomato, and shredded cheese. Slice limes into wedges and squeeze the juice on your tacos, top them off with pico de gallo and dig in!

You can serve with chips, beans, and/or Spanish rice.

Ingredients:

2 pounds Buffalo short ribs

Marinade & Sauce: 

1/2 Bottle of dark beer

4 Tbs honey

2 Tbs pureed chipotle in adobo sauce

1 teaspoon each: salt, pepper & garlic powder

1/2 cup of soy sauce

1/4 cup of Worcestershire sauce

Preparation:

Wrap ribs loosely in foil adding ½ bottle of beer, tightly seal the foil. Place on grill away from the pile of coals (indirect heat). Cook for 1 ½ hours with the lid on at low heat.

 After 1 ½ hours add water-soaked, hickory wood chips on top of the coals. Open the foil on the ribs. Smoke for 30 minutes with the lid closed. You may have to add more chips once.

After 30 minutes remove the ribs from the foil and sauce up your ribs. Add them directly to the grill, but away from the coals. Close the lid and smoke/brown for another 20 to 30 minutes or until done.

Dutch Oven Buffalo Roast

​What you will need:

• 1 3-lb. buffalo rump or chuck roast
• 4 medium potatoes
• 2 medium onions
• 3 large carrots
• 1 bunch celery
• salt
• pepper
• granulated garlic
• olive oil
• ~10-12 cups broth or water

Cooking:

•  Before you start cooking make sure the coals are nice and hot for your dutch oven.
• Cut up your veggies and potatoes, put them aside while you prepare your roast.
• Sear the pot roast on all sides, turning it every 1-3 minutes to avoid burning. Leave the lid on whenever possible. When the roast is browned on all sides, add your vegetables and potatoes. Mix all together then cover roast with broth or water.
• Cover the dutch oven with the lid, and pile coals on top.
• Cook the roast for 4-6 hours, replenishing coals below and above the dutch oven every 30-45 minutes. 
• When the roast is done, serve with the surrounding vegetables and potatoes! 

Homemade Corned Buffalo

2 1/2 – 3 lbs. Buffalo Brisket

• 1/8 cup sea salt
• 14 cups water
• 1 cup sea salt
• 1/4 cup sugar
• 3 bay leaves
• 12 peppercorns
• 3 teaspoons pickling spices
• 3 garlic cloves

DIRECTIONS

Rub with 1/8 cup salt

In large saucepan, heat water, salt and sugar and stir to dissolve.

Place brisket in large glass bowl and pour salted water over.

Add 2 bay leaves, 8 peppercorns, 2 tsps. pickling spice and 2 garlic cloves.

Place weighted plate over meat so it is completely immersed.

Refrigerate 48-60 hrs.

Remove meat and rinse thoroughly.

Place in large saucepan and cover with boiling water.

Add remaining bay leaves, peppercorns, pickling spice and garlic.

Cover and simmer for 4 hours, or until meat is tender.

Serve hot with cabbage or cool the brisket and slice thinly to serve with rye bread and mustard.

Warm up this fall with this Soup-er recipe!!

1 TBS olive oil

1 Package Bridger Valley Buffalo Soup Bone

1 Package Bridger Valley Buffalo Stew Meat

2 Cups diced carrots

1 Cup chopped onion

1 Clove garlic (minced)

2 Sprigs fresh Thyme

3 Bay leaves

3 Cans veggi broth

1 cup pearl barley

10 sliced mushrooms

1 bag frozen veggi mix

Before you go to work:

Put first 10 ingredients in crock pot.  Cook on low for 8 hours, or high for 4.

When you get home (or about a half hour before you would like to eat):

Add mushrooms and veggi mix.  Discard bone, thyme, and bay leaves.

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