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Buffalo meat is a nutritious alternative to other red meats. High in B vitamins, protein and iron, this flavorful meat is surprisingly lower in cholesterol and fat than chicken, fish, or turkey.

TIPS AND TRICKS

Buffalo steaks can be rubbed with a combination of garlic salt, cooking oil, ground black pepper, and lemon juice for a natural, zippy flavor.

The best tasting buffalo meat is cooked rare to medium.

When substituting beef with buffalo, set your oven to 275 degrees (or 50 degrees less than the beef recipe called for).

Never use a fork to turn buffalo steaks. Using a fork often punctures the skin, leaving the bison meat dry.

Never overcook buffalo. Use a timer and follow the directions.

Cooking times vary, depending on the size cut with which you are working:

For small, 1-inch thick steaks
Rare meat = 6-8 minutes
Medium = 10-12 minutes

For medium size, 1.5-inch thick steaks
Rare = 10-12 minutes
Medium = 14-18

For large, 2-inch thick steaks:
Rare = 14-20 minutes
Medium = 20-25

SIMPLE BROILED BUFFALO STEAK

Ingredients & Directions

spices
1 medium-size steak

Rub steak with pepper, garlic salt, and lemon; place on broiler rack. Cook 5 minutes, then turn. Cook another 5-minutes. Season with salt and pepper to taste.

BUFFALO LOAF
(Serves 4)

Ingredients

2 lb. ground buffalo meat
1 1/2 package soda crackers, crushed
1 egg
1/2 c milk
1/2 green pepper, chopped
1/2 onion, chopped
2 t Worcestershire sauce
salt
pepper
garlic salt

Directions

Combine all ingredients together, forming a bulky mixture. Form into a loaf and place in pre-greased pan. Cook 45 minutes.

BUFFALO STROGANOFF

Ingredients

2 lbs. buffalo steak
1 T butter
1/2 c onion, minced
2 garlic cloves, minced
1 c cream of mushroom soup
1/2 sour cream
nutmeg
1/4 t basil or thyme
1 c mushrooms
salt and pepper to taste

Directions

Cut buffalo into strips. Saute the meat in a frying pan with butter. As strips turn brown, add onions and garlic. Continue to cook until soft. Add remaining ingredients and cook on low to medium-low heat for 30 minutes. Serve over pasta.

BUFFALO KABOBS

Ingredients

2 lbs. buffalo steak, cut into chunks
1 c dry sherry
1/4 c vegetable oil
3 T onion soup mix
1/2 t thyme
1 t salt
1/2 t pepper
1 garlic clove, crushed
zucchini, cut into slices
1 red pepper, sliced
1 green pepper, sliced
1 onion, sliced
1/2 lb mushrooms
4 cherry tomatoes

Directions

Combine sherry, oil, dry soup mix, salt, thyme, pepper, and garlic in a bowl. Add meat and stir to coat. Cover and marinate in refrigerator for two hours. Drain meat, keeping marinade. Using a skewer, begin alternating meat with vegetables. Barbecue kabobs until brown, turning every two minutes and brushing with marinade.

BUFFALO BURGERS

Ingredients

1 lb. ground buffalo
salt and pepper

Directions

Pregrind buffalo meat (or purchase already ground). Form meat into patties at least 1/2-inch thick. Place on grill and cover, cooking 4-6 inches above medium-hot coals. Cook meat 6-8 minutes on each side or until pink coloring disappears. When flipping burgers, add a small amount of butter or liquid flavoring to keep meat moist. For a tangier variety, mix barbecue sauce in with the ground beef before cooking.

BISON CHILI

Ingredients

2 lbs. buffalo meat, ground
2 sweet onions, finely chopped
3 garlic cloves, chopped
2 15-oz. cans tomatoes, diced
2 T chili powder
3 jalapeno peppers
1 T black pepper
1 can chili beans (16 oz.)
1 can kidney beans (16 oz.)
water

Directions

Brown meat, breaking it into small chunks as it cooks. Stir in onions and garlic. When onions are cooked, add remaining ingredients and blend. Add enough water to barely cover the mixture and simmer, covered, 45-60 minutes.