Buffalo Meat Recipes

Grilled Buffalo Steak
Rub your favorite 8 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.

Tips: Steaks recommended for grilling/barbecuing include Tenderloins, Rib Eyes and New York Strips. Lesser quality Buffalo 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. Buffalo steaks taste best when grilled to rare or medium (still pink in the center). Cooking time is important due to leanness.

Buffalo 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. Keep it pink, keep it juicy! Season to taste with salt and pepper. Tuck into a toasted bun, top with your favorite condiments and enjoy. Serves 4.

Buffalo Kabob
1 pound Kabob meat
2 medium zucchini or yellow squash
1 large red bell pepper
1 large onion, quartered
8 mushrooms
8 cherry tomatoes

Marinade:
1/2 cup low sodium soy sauce
1/2 cup vegetable oil
1 cup dry white wine
2 cloves garlic, minced

Place Kabob meat in a glass bowl. Combine marinade ingredients and pour over cubed Buffalo. Cover bowl with plastic wrap and marinate refrigerated for 8-24 hours. Or, place cubed Buffalo and marinade in a zippered plastic bag to marinate. Cut squash and red bell pepper into 1/2 inch slices. Alternate meat, squash, pepper, onion and mushrooms on each of 8 skewers, ending each skewer with a cherry tomato. Grill covered 4-6 inches above medium hot coals for 8-10 minutes, turning occasionally and brushing with the remaining marinade mixture. Keep it pink, keep it juicy! Serve on a bed of rice. Serves 4.

Buffalo Chili
1 pound Ground Buffalo or Stew Meat
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 Buffalo 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. Serves 4.

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