PrintCooking With Buffalo?
Last week a friend of mine gave me some buffalo steaks from a buffalo he shot. I was so excited, because I used to cook buffalo all the time when I lived in a town with a reliable buffalo vendor. I proceeded to make my two favorite buffalo dishes: Boeuf Bourgignonne (perfect with buffalo, I swear!) and a buffalo / snow pea stirfry. Have any of you tasted or cooked with buffalo? How do you use it?
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9 Comments:
I have definitely had buffalo before. Sometimes my mom will substitute bison (buffalo) meat for ground beef claiming it's healthier (less fat?). Buffalo burgers and buffalo meatloaf do suffice in terms of substitutions but I think when it comes down to it, I prefer the meat I grew up on : good old ground beef.
But, how good does this Buffalo Beer Chili recipe sound?
Hillary
Chew on That
Chew on That at 1:34PM on 01/09/08
I've never had the opportunity, but I'm so resisting the temptation to do a Jessica Simpson Buffalo Wings routine. Last time I told a Gracie Allen cooking joke, I was chastized and lectured about women's liberation! Sheesh. C'mon, flying buffalo are funny!
PerkyMac at 1:45PM on 01/09/08
I've had buffalo burgers and buffalo steaks. Buffalo is difficult to stew or braise because it has so little moisture or fat. I bet the stir fry worked well.
Ed Levine at 2:45PM on 01/09/08
I love buffalo steak, and I've had a good buffalo burger as well. Yum. I'd love to cook with it but it seems to be pretty pricey around here (Toronto).
wellred at 4:30PM on 01/09/08
We get plenty of buffalo burgers around here but I have to say...they're just not that great, anywhere I've had them. Too little fat and therefore flavor for a good burger. But I've yet to try buffalo in other dishes. Your bourguignonne idea sounds like a good one, though!
sheeats at 4:42PM on 01/09/08
Bison is functionally not much different from any other venison - after all, bison are just really, really big ruminants like deer, elk or moose. That's why you don't get any fat on them. Now a farmed bison will have a bit more, and I've had bison ribeye in Montana that was outstanding and full of yummy fat. But all in all, too many people equate buffalo with beef when they should be thinking venison.
My $0.02.
HunterAnglerGardenerCook at 10:39AM on 01/10/08
Love it! We buy it by the case from the Farmer's Market here (Calgary). Locally raised and everything. My favourite is to barbeque the steaks hot and fast - medium rare or less seems to be best. They have been some of the best steaks I have ever eaten.
Roasts are good - we have a rotisserie rack in the barbeque that made for a fairly tender and tasty roast. Side ribs (maybe?) simmered with onions and garlic and spices until tender, and then covered in a light barbeque sauce and baked are also good - and huge. It's like eating Flintstones meat.
Did find that buffalo burgers, if you make them from scratch, really benefit from having lots of minced veggies, like mushrooms, added to the meat mixture. I know it's not authentic at all, but it adds a subtle flavour and a whole lot of moistness.
Because it's relatively so cheap here, I am in the process of moving away from beef almost entirely towards bison as my main source of red meat. It's not expensive, super tasty, locally raised, purchased from the rancher, and did I mention tasty?
Peasantwench at 3:12PM on 01/10/08
Please tell me where in this hemisphere one shoots a buffalo. Did your friend stick up a meat market?
jklar0 at 1:41PM on 01/14/08
I love buffalo burgers and steaks! In fact I often prefer them to corn-fed beef. The secret is to cook both no more than medium. If you have to cook the burgers to medium well, I'd with Peasantwench's suggestion to add minced veggies. A red wine and shallot reduction goes well with the steaks.
RI Swampyankee at 5:47PM on 01/14/08