| Buffalo meat can be substituted for beef in any recipe. However, it must be cooked differently (because it's a very lean and dense meat):
Cook SLOW, at a LOWER temperature, and for LESS time. Medium rare to medium provides the best taste. Buffalo meat is a redder, denser meat, and small portions are more filling. It is naturally tender. It should be cooked slowly at low to medium temperatures. It cooks faster than beef. Recommended cooking doneness range is rare to medium with an internal temperature of 135-155 degrees Fahrenheit.
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Delicious Roast |
For roasts, preheat the oven to 275 degrees. There are numerous methods for cooking roasts, including slow cookers, browning oven bags, covering with foil, or leaving uncovered. A meat thermometer will aide in determining doneness. Steaks can be prepared by grill, broiled, sautéed, or stir-fried.
Marinades can be used on steaks, roasts or less tender cuts such as flank steak, brisket or chuck roasts to both enhance flavor or tenderize the meat. Sandy recommends using a citrus or vinegar based marinade when tenderizing the meat. |
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Delicious Steak |
Some people like to use Italian salad dressing to
enhance the flavor of steaks. Pan searing roasts before cooking helps to seal in the juices before cooking in an oven or slow cooker. Since buffalo meat is so lean, brushing steaks or burgers with a small amount of olive oil before cooking helps the meat stay moist.
When cooking burgers on the grill, preheat grill to 375-400 degree. Allow the juices to rise, turn burger and allow juices to rise again before the second turn. Add seasoning, and cheese, if desired. Don't overcook! Burger should be pink inside. (On my grill, 4 minutes each side, then one minute more before adding cheese. Allow cheese to melt about one minute — a perfect burger in 10 minutes).
Source: The National Bison Association |
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- 1 Chuck or Hump Bison Roast
- 4 (20 oz.) Bottles Barbecue Sauce (or use homemade)
- 2 onions, chopped
- 2 dark beers
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Remove roast from freezer DO NOT THAW, place in a roasting pan. Cover with 2 inches of barbecue sauce. I like to use different brands of barbecue sauces (Kraft, Cattleman's, etc.) Add chopped onion and two beers. Cover with lid or tightly with aluminum foil. Place in a 200 degree oven and cook for about 16 hours. If I am planning to serve the pulled bison for dinner, I place it in the oven about 11:00 p.m. the night before and let it cook all day and take it out about 4:00 p.m. the next day. Then I let it cool for 30 minutes or so and pull it apart. Reserve some of the barbecue sauce and baste the pulled bison with it. Serve on sandwich buns with Cole slaw. Enjoy!
I modified this recipe from one given to us by our friend Mike Morris of Melrose Bison Farm in Brookneal, Virginia.
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