1 lb. Buffalo Chipped Steak 1 Green Pepper 1 Large Sweet Onion 8 oz. Sliced Mushrooms
Thaw chipped steak. Sauté sliced peppers, onions and mushrooms in olive oil. When onions are transparent reduce heat and add entire package of chipped steak. Use 2 forks to separate slices and toss with sautéed vegetables until there is no pink left in chipped steak (approx. 3-5 minutes). Do not overcook. Salt and pepper to taste. Fork it into hoagie rolls and add cheese.
Buffalo Eye of Round Roast
Buffalo Eye of Round Roast 1 packet Lipton Dry Onion Soup Mix 4 cloves Fresh Garlic, sliced Water
Place 1 or more Eye of Round roasts in crock pot. Cover roast with water. Add 1 packet Lipton Dry Onion Soup Mix and sliced garlic. Cook on low for several hours or overnight. Remove roast from crock pot and slice. Broth can then be made into gravy.
Buffalo Burger Soup
1 lb. Ground Buffalo 1/3 cup barley 1 qt. stewed tomatoes 6 cups water 6 bouillon cubes 1 ½ cups chopped celery 1 ½ cups chopped carrots 1 cup chopped onions 2 lbs. potatoes, cubed 1 ¼ lbs mixed vegetables 1 tsp. pepper
In a large pot, brown burger. Add the barley, tomatoes, water and bouillon cubes. Bring to a boil; reduce heat and simmer for 30 minutes. Add remaining vegetables and simmer for 1 ½ hours or until vegetables are tender.
Buffalo Osso Buco with Mushroom Sauce
6-8 buffalo shanks each tied securely with kitchen string to keep meat attached to bone 3 tbls. Olive oil 3 tbls. Butter 1 ½ lbs Onions diced 2 celery ribs diced 2 Carrots peeled & shredded ¾ cup water 1 lb. white mushrooms sliced ¾ tsp. dried thyme, crumbled ½ cup dry white wine 1 tbls. Fresh lemon juice 2 tbls. Balsamic vinegar
In deep skillet, sauté onion, celery and carrots in 1 tbls. olive oil and 1 tbls. butter until onions are transparent. Arrange shanks in one layer on onion mixture and add the water. Cover tightly and simmer on low heat for 3 hours. Heat remaining 2 tbls of olive oil and butter over medium heat and sauté sliced mushrooms and thyme. Add mushrooms, wine, vinegar and lemon juice to shanks. Salt & pepper to taste. Simmer 20 more minutes.
Buffalo Swedish Meatballs
Meatballs: 1 lb. Bison ground meat 1 egg ½ cup milk ½ cup bread crumbs 1 tbsp. grated onion (or 1 tsp. onion salt) ¾ tsp. salt ¼ tsp. pepper 1 tsp. cornstarch dash allspice
In medium bowl combine all ingredients except gravy. Mix until well blended. Form into 24 meatballs about the size of a large walnut. Spray a jelly roll pan with non-stick cooking spray. Place meatballs on pan. Roast in preheated 400˚F oven for 10 minutes.
Gravy: 3 cups water 3 tbsp. flour 3 bouillon cubes
Combine water, bouillon and flour in a small saucepan. Bring to a boil over medium heat and cook until thickened.
Buffalo Short Ribs
2 Pkgs. Buffalo Short Ribs (3-4 lbs.) ½ Cup Water 1 Bottle Barbecue Sauce 1 Medium Reynolds Oven Bag
Place short ribs in oven bag with water. Pour barbecue sauce over short ribs. Bake in oven at 250˚F for 4 hours.
Buffalo London Broil
1 Buffalo London Broil ½ Bottle Italian or Red Wine & Vinegar Dressing 1 One-gallon zip lock bag
Place London Broil and dressing in zip lock bag and marinate overnight. Grill on medium heat 10-20 minutes each side (depending on size of London Broil). Rest meat before slicing at least 5 minutes to allow juices to settle and to make the meat more flavorful. Slice thin on a diagonal angle across the grain of the meat. Serve.
Buffalo Shredded BBQ
1 Buffalo Bottom Round Roast (2-3 lbs.) ½ cup Water 1 bottle Barbecue Sauce ½ cup Maple Syrup
If frozen, thaw the round roast. In crock pot, simmer roast on low heat in water and barbecue sauce for 4-5 hours or until it can be easily shredded with a fork. With 2 forks, pull apart the roast into shreds. Add the shredded meat back to the barbecue sauce and add the maple syrup. Simmer for 1 additional hour.
Coffee Rubbed Buffalo Steak
2 8-ounce bison sirloin steaks, 1 in. thick 1 tablespoon onion powder 1 teaspoon garlic powder 1 ½ teaspoons coffee, finely ground ¾ teaspoon Kosher salt ½ teaspoon freshly ground black pepper 1/8 teaspoon cayenne pepper 1/8 teaspoon smoked paprika
In a small bowl, combine onion powder, garlic powder, ground coffee, salt, black pepper, cayenne pepper, and smoked paprika. Rub the mixture into the meat coating both sides. With the grill on medium or medium low, place the steaks on the grill and cook 4 minutes. Turn them over and cook 3-4 minutes more until meat is medium rare and a meat thermometer inserted into the center of the meat registers 140-145 degrees. Cooking time depends on thickness of steaks and temperature of grill. Do not overcook bison, as it will become tough.
Holiday Ham (Pork)
7-8 lbs. uncured smoked ham (bone-in or boneless) 1 cup dark brown sugar ½ cup pure maple syrup 2 cups pineapple juice 1 20 oz. can of pineapple slices
Use a 6-7 quart slow cooker. Place ham into the slow cooker, flat side down. Rub brown sugar on all sides. Pour on maple syrup and pineapple juice. Place pineapple slices on top of ham. Cover and cook on low for 4 – 5 hours. An hour before serving, baste ham with the collected juices from the bottom of the slow cooker. When cooking is done, remove carefully and let it rest on a cutting board for 10 minutes before carving.