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BUFFALO COOKING TIPS
Use lower cooking temperatures for cooking buffalo because buffalo is extra-lean. Buffalo will cook to desired doneness more quickly than other red meats.
For best results - always use a meat thermometer. Cook steaks and roasts to Rare 135°F (57°C) or Medium Rare 145°F (62°C). Do not cook beyond Medium 155°F (68°C).
Steaks
(Grill Broil or Pan Broil)
- Cut Steaks 3/4 to 1 inch thick (2-2.5cm)
- Place in lightly oiled skillet and use medium heat on stove top or
- Place Buffalo 6 inches (15 cm) from the source of heat in broiler or BBQ
- Cook 3-4 minutes per side
Tip: Marinate Sirloin Tip and Inside Round Steaks for 8-24 hours in refrigerator to increase tenderness.
Roasts (Rib Loin and Tenderloin)
- Use uncovered pan with rack
- Season as desired
- Sear at 500°F (260°C) for 10 minutes
- Cook at 275°F (135°C) until desired doneness
- Do not cook past 155°F (68°C)
Roasts (Barbecue)
- Pre-heat BBQ and turn off burner on one side of grill (or use rotisserie burner)
- Place roast on grill above burner which is turned off (pan optional)
- Use a meat thermometer and cook to rare 135°F (57°C) or medium rare 145°F (62°C)
Roasts (Sirloin Tip, Inside Round)
- Sear roast in oven at 500°F (260°C) or on stove in a hot pan
- Season roast, add 1/4 cup (60mL) of water or red wine
- Roast at 275°F (135°C) in covered pan for half of cooking time, remove lid for remainder.
- Use thermometer and roast to rare 140°F (60°C) or no more than medium 155°F (68°C)
- Slice thinly at right angles to grain
Pot Roasts & Braising
- Use pan with cover to create moist heat to cook roasts, seaks and cubes that come from the shoulder, brisket, outside round and short ribs
- Brown buffalo in small amount of oil
- Cook at a simmer on top of the stove or
- Cook at simmer in 300°F (150°C) oven
- Cook until fork goes into meat easily
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RECIPES
Red Wine Braised Bison Chuck on Tyrolean Bread Dumpling
(printer-friendly
version)
This recipe was created by Chef Simon Dunn of Capers Catering for
Slow Food Calgary’s Feast of Fields in September 2004. Simon is
also a culinary arts instructor at SAIT.
| 2kg |
bison
chuck |
| 200ml |
canola oil |
| |
Coarse salt |
| |
Ground pepper |
| 75ml |
Dijon mustard |
| 2pc |
fresh rosemary
branches |
| 4 sprigs |
thyme |
| 6 |
large
clovesgarlic |
| 4 |
large carrots peeled
and chopped in 1” pieces |
| 3 |
onions peeled and
cut in quarters |
| 300ml
|
good red wine |
| 3L |
good game stock
or brown stock |
Season bison with salt and pepper, sear bison in canola over very high
heat remove from pan and add vegetables, stir until they begin to become
dark brown and roasted. Meanwhile brush the bison with the mustard and
insert the pieces of fresh herbs in the natural seams of the meat. Add
the meat to the vegetable and add the wine and stock together. Usually
you would reduce the wine to burn off the alcohol and mellow the flavour
but it will be better served for this dish to keep as much of the natural
flavour of the wine, the better the wine the better the resulting dish
will be. Cook the bison until it is thoroughly cooked and fork tender
allow the bison to cook slightly and flake or slice and serve on the dumpling
with the pot roasted vegetables and reduced cooking liquid.
Tyrolean Bread Dumpling (printer-friendly
version)
| 100g
|
diced
bacon |
| 60g |
butter |
| 100g |
finely minced onion |
| 1clove |
crushed garlic |
| 30g |
chopped parsley |
| 30g |
chopped chives |
| 1 bottle |
dark ale |
| 1 |
loaf of good bread
diced and toasted |
| 4 |
eggs |
| 300ml |
warm chicken stock
(approx) |
Cook the bacon until softened and starting to colour add the butter, onion
and garlic and cook until the onions are translucent. Add the fresh herbs
and add the entire mixture to the toasted bread cubes. Add the eggs and
begin to mix until the ingredients are properly combined. Add enough stock
to barely moisten the bread it may take more or less depending on how
dry the bread is, season to taste and roll in tight rolls with plastic
wrap and then in aluminum foil. Bake in a pre-heated oven @ 375’F
in a tray with 1” of water for 25-30 minutes. Allow to cool slightly
and slice into desired thickness. For a really opulent hearty finish cook
the slices in butter until both sides are golden and slightly crisped.
Click here to see Recipes for
Buffalo
Horn Ranch Stew, Jane
Fonda's Bison Rosemary Marinade, Hump
Roast, Buffalo
Straganoff and Buffalo
Ribs with BBQ Sauce.
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