Buffalo is delicious and excellent grilled. Most grocery stores sell it these days. Buffalo doesn’t need to be cooked as long as hamburger meat, so make sure not to overcook it.
Bison is a naturally flavorful, lean, and tender meat that can be prepared much the same as beef. Overcooking is a no-no, but make sure it reaches a medium doneness.
Ground Bison Two Ways
Bison (buffalo) is slightly more flavorful than beef, with less fat and more protein. Extremely nutrient dense, a single serving provides good amounts of protein, iron, zinc, and the antioxidant selenium.
Bison value cuts are ground bison, chuck roast, stew meat, and top sirloin.
Time Estimate For Roasting: Depending on the cut, about 20 minutes per pound at 350 degrees for medium. The USDA recommends cooking all whole muscle cuts of bison to at least these internal temperatures to ensure the potentially harmful bacteria are destroyed. Some customers may choose to cook their meat to lower temperatures, depending on preference. Ground bison should be cooked to 160 degrees.
Desired Doneness Medium, Target Temp 145° F, Texture Warm/Firm Center Color Light Pink
Desired Doneness Medium Well, Target Temp 155° F, Texture Very Warm/Firm, Center Color Gray Tinged With Pink
Desired Doneness Well Done, Target Temp 165° F, Texture Hot/Dense/Hard, Center Color Grayish Tan
Best Cooking Methods For Bison:
Rib Steak (Rib): Grill, Pan-Fry
Rib Eye Roast (Rib): Grill, Roast
Strip Steak (Loin): Broil, Grill, Pan-Fry, Sauté
Tenderloin Steak (Loin): Broil, Grill, Roast, Pan-Fry, Sauté
Boneless Chuck Roast (Chuck): Braise, Stew
Top Sirloin Steak (Loin): Braise, Broil, Roast, Pan-Fry
London Broil (Varies): Braise, Broil, Grill
Sirloin Tip Roast (Round): Roast
Sirloin Tip Steak (Round): Braise, Broil, Roast, Pan-Fry
Green Chile Cheddar Burger
INGREDIENTS
1 Pound Ground Bison
1/3 Cup Diced Green Chiles
1/4 Cup Shredded Sharp Cheddar Cheese
1/4 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
Olive Oil
In a large-size bowl combine ground bison with chiles, shredded cheddar, kosher salt, and pepper. For into 4 patties, making a wide, shallow indent in each. Heat grill or grill pan over a medium heat. Brush burgers with olive oil and grill for 3 to 4 minutes per side until desired temperature. Top with lettuce, tomato, and chipotle mayo. Serves 4
Bison Chili
INGREDIENTS
1 Seeded & Chopped Ancho Chile
1 Large Chopped Onion
2 Cloves Minced Garlic
2 Tablespoons Olive Oil
2 Pounds Ground Bison
2 Teaspoons Ground Cumin
2 Tablespoons Chile Powder
1 Teaspoon Coriander
1/2 Teaspoon Onion Powder
28 Ounce Can Chopped Tomatoes (With Juice)
2 Tablespoons Tomato Paste
2 Cups Beef Broth
1 Can Beer
1 Cup Corn Kernels
½ Cup Chopped Cilantro
Juice of 1 Lime
Sour Cream (For Garnish)
Crushed Tortilla Chips (For Garnish)
In a large-size heavy pot sauté ancho chile, chopped onion, and garlic in olive oil until soft. Add ground bison and brown. Add cumin, chile powder, coriander, onion powder, chopped tomatoes, tomato paste, beef broth, and beer. Simmer over a medium-low heat for 1 hour. Stir in corn, cilantro, and lime juice before serving. Remove from heat and ladle into soup bowls. Top with sour cream and crush tortilla chips. Serves 4
Buffalo Stuffed Peppers
Buffalo is much leaner than beef but just as delicious. Replace ground buffalo in other ground meat dishes and you will be reducing fat calories. You can find it in most meat departments. When buying the peppers make sure you choose sturdy ones that can stand up.
INGREDIENTS
1 1/2 Cups Cooked Rice
1 Teaspoon Kosher Salt
1/2 Cup Chopped Fresh Dill
1/2 Cup Chopped Fresh Parsley
4 Chopped Green Onions
6 Medium Sized Red Peppers
1 Pound Ground Buffalo
2 Cups Shredded Mozzarella Cheese
3 Minced Garlic Cloves
2 Tablespoons Fresh Lemon Juice
1 Teaspoon Freshly Ground Pepper
15 Ounces Can Diced Tomatoes With Juice
2 Tablespoon Olive Oil
Preheat your oven to 350º F. Line a baking sheet with parchment paper and set aside. Carefully cut the tops off of the peppers. Throw away the seeds and membranes. Brown the buffalo, garlic and green onions in a medium size sauté pan. Cook for 10 minutes and then turn out onto paper towels. In a large size bowl combine the buffalo, garlic, green onions, 1 cup mozzarella, cooked rice, dill, parsley, diced tomatoes (with juice), lemon juice, salt and pepper. Gently mix the ingredients with your hands. Place the cleansed peppers on the baking sheet and stuff the peppers with the buffalo & rice mixture. Sprinkle the remaining mozzarella cheese on the tops before putting the lids back on the peppers. Drizzle the olive oil on the tops of the peppers and place in the oven. Bake for 40 minutes. Remove from the oven and let cool for 5 minutes. Transfer to a serving platter and serve warm. Serves 6
