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Enjoy These Delicious Buffalo Meat Recipes, as well as Venison, Turkey and more!

Bolognese Sauce
Bolognese Sace
First cook the onion, carrots, and celery in your pan with olive oil. Cook the beef, lamb, and pork together first. Set aside these veggies. Now cook your beef, pork, and lamb together. Generally, you don't need additional oil here b/c the meat provides it. Once the meat is cooked turn up the heat for a bit and add red wine and let this steam off. Now add milk and continue to cook at a boil. Now add your paste, diced tomato, and tomato sauce. Let the tomato mixture steam a bit, then add the veggies all back in.
  • 1 pound grass feed beef
  • 1 pound lamb
  • 1 pound pork
  • 1 15oz can of tomato sauce
  • 1 15oz can diced tomato
  • 1 6oz can tomato paste
  • 2 large carrots grated
  • 2 large celery sticks chopped
  • 1 medium white onion
  • 2 cloves garlic chopped
  • 1 medium yellow onion
  • 1 cup red wine (optional)
  • 1 cup of milk
  • 1 cup chicken stock
  • 1 tsp nutmeg
  • 1 tsp pepper
  • 1 tsp salt
  • 2 bay leaves
Cook for 4-5 hours on slow.

This is approximately a triple batch. Great for a large dinner or to freeze for another time.

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Bison Top Sirloin Steak
Grilled Buffalo Steak

Grill Rub your favorite 6 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 degrees) 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.


Steaks recommended for grilling/barbecuing include Rib Eyes, Sirloins, and New York Strips. Lesser quality Bison 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 to avoid overcooking.

Per 6 oz filet: 234 calories; 3.2 g fat; (12% calories from fat); 105 mg cholesterol; 91.8 mg sodium.

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Buffalo Chili
  • 1 pound Ground Buffalo
  • 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 the chili becomes too thick. Add chopped cilantro and simmer for an additional 10 minutes. Spoon into bowls and garnish with grated cheese or diced jalapeno peppers. Serves 4.

Per serving of meat: 156 calories; 9.1 g fat; 30 mg cholesterol; 60 mg sodium. Per serving of chili: 360 calories; 12.5 g fat (31% calories from fat); 69 mg cholesterol; 30.9 g carbohydrate; 720 mg sodium.

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Venison Meatballs

Venison Meatballs
  • 1 slice fresh whole-wheat bread, pulsed into crumbs
  • 1/4 cup grated Parmesan
  • 1/2 cup finely grated carrot
  • 1/2 cut finely chopped onion
  • 2 large cloves garlic, minced
  • 1 teaspoon dried parsley
  • 1 teaspoon dried thyme leaves
  • 1 egg, lightly beaten
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 1 pound ground venison (or turkey meat)
Preheat broiler. Combine all ingredients except the turkey meat in a large work bowl. Once the ingredients are well-mixed, add turkey meat. Using your hands, combine ingredients. Form meatballs into 2 - 21/2 inch balls (a cookie dough scoop works well). Place meatballs on a greased cookie sheet. Broil for 10 minutes until meatballs are brown and no longer pink in the center.

Makes about 20-24 meatballs.

Other items in the photo include a cabbage coleslaw and a combo carrots and turnip mix that was steamed and chopped.

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Buffalo Steak Tips
  • 1 pound Buffalo Steak Tips
  • 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

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 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. Serve on a bed of rice.
Serves 4.

Per serving of marinated meat: 273 calories; 15.7 g fat; 70 mg cholesterol; 546 mg sodium.

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Five Spice Braised Buffalo
  • 1 Chuck Roast of Buffalo (approx. 5 lb.)
  • 2 cloves Garlic, crushed
  • 4 slices Ginger Root
  • 1 cup Scallions, sliced (white and green parts)
  • 2 tbsp. Bean Sauce
  • 1/4 cup Dark Soy Sauce
  • 1 tsp. Five-spice Powder
  • 1 cup Sherry
  • 1 cup Chicken Bouillon Stock (1 bouillon cube)
  • 4 tbsp. Peanut Oil.
Mix the bean sauce, soy sauce, five-spice powder, sherry, and stock. In a large Dutch oven or wok, heat 4 tbsp. oil until very hot and brown roast well on all sides. Should take about 5 minutes.

Remove meat to plate and pour off the oil, leaving one tbsp. Turn heat to medium-low. In the remaining oil, stir-fry the garlic, ginger, and scallions for 1 minute. Place the roast on top of the garlic, ginger, and scallions. Pour the combined bean sauce, soy sauce, five-spice powder, sherry, and stock over the roast, and bring to a boil. Cover and turn the heat to low. Simmer for about 3 hours or until tender.

While the roast is simmering, set the timer every 30 minutes to baste, and check to be sure that there is enough liquid, and that the roast is not sticking to the bottom of the pot. When the roast is tender, remove the liquid and de-fat. Pour liquid back into the cooking vessel and boil down the juices over medium-high heat until it forms a thick syrupy glaze. Remove the brisket from the pot and place on a serving platter. Pour the thickened juices over the meat and serve. Serve with rice and vegetable.

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Rosemary-Roasted Buffalo Tenderloin With Gorgonzola Butter
  • 3-pound buffalo tenderloin, cut crosswise into eight to ten 1 1/4-inch-thick steaks
  • 1/4 pound Gorgonzola cheese, softened
  • 1/2 stick (1/4 cup) unsalted butter, softened
  • 3 tablespoons olive oil
  • 1/4 cup Dijon mustard
  • 3/4 cup packed fresh rosemary leaves, chopped
  • freshly ground black pepper to taste
Discard the Gorgonzola rind and in a small bowl stir together cheese and butter until smooth. On a sheet of plastic wrap form Gorgonzola butter into a log about 4 inches long. Chill the log, wrapped in plastic wrap, until firm, at least 1 hour. Butter may be made 1 week ahead. Preheat oven to 450°F.

In a 12-inch heavy skillet (preferably cast-iron) heat 1 1/2 tablespoons oil over moderately high heat until hot but not smoking and sear half of the steaks until browned, about 2 minutes on each side, transferring to a shallow baking pan. Sear remaining steaks in the remaining 1 1/2 tablespoons oil in the same manner.

When steaks are just cool enough to handle, spread tops and sides with mustard and sprinkle with rosemary, pepper, and salt to taste. Roast steaks in the middle of the oven 8 minutes for medium-rare (coating should just begin to brown). Transfer steaks to a cutting board and let stand for about 3 minutes. Cut butter into about 20 thin slices.

Cut each steak in half horizontally. Tuck a butter slice between steak halves and top steaks with another butter slice.

Serves 8 generously.

Gourmet December 1995

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Venison Chili
Venison Chili
  • 1 Pound of Ground Venison
  • 1 Cube Garden Veggie Bouillon
  • 1 Can of Kidney Beans
  • 1- 14.5 oz Can of Diced Tomato: Fire Roasted
  • 1 Whole Japanese Sweet Potato
  • 1 Small Red Onion Diced
  • 1 Large Garlic Clove Diced
  • 1 Carrot chopped
  • 1 Celery chopped
  • 1 Cup of Red Cabbage chopped
  • 4 Baby Bella Mushrooms chopped
  • 1 tsp Chili Powder
  • ½ tsp Cayenne Pepper
  • 1 tsp Cumin
  • 1 tsp Coriander
  • 1 tsp of Salt
  • 1 tsp of Pepper
  • 5 Tbsp of Maple Syrup
Put it all in the crock pot and cook as long as you like.

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