Buffalo or Bison Roast Recipes

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Buffalo or Bison Roast Recipes


Marinated Buffalo Sirloin Tip
5 lb. Bison sirloin tip roast
1 1/2 cups apple cider
1/4 cup oil
3 Tbsp. cider vinegar
1 Tbsp. chopped green onion
1 clove crushed garlic
1 bay leaf
1/2 tsp. salt
1/4 tsp. thyme
dash of pepper
1 tsp. instant beef bouillon
1 cup boiling water
Place Buffalo roast in plastic bag. In a tightly covered jar, shake cider,
oil, vinegar, onion, garlic, bay leaf, salt, thyme and pepper. Pour over
Buffalo roast in bag. Place bag in bowl, refrigerate at least 12 hours.
Fry bacon in Dutch oven until crisp, remove and drain bacon. Remove Bison
roast from marinade, reserving 1/2 cup marinade. Brown roast in bacon fat
remaining in Dutch oven over medium heat about 15 minutes. Crumble bacon on
roast. Dissolve bouillon in boiling water, pour 1/2 cup reserved marinade and
bouillon into Dutch oven. Cover and cook in oven at 275 degrees, Fahrenheit
for 2 to 2 1/2 hours. Remove Bison roast to warm platter and let rest
for10-15 minutes. Make gravy from liquid remaining in pan.
Bison Ribeye with Yorkshire Pudding
4-6 lb. whole bison ribeye
salt and pepper
1/4 cup oil

Yorkshire Pudding Batter (mix all ingredients with hand beater just until
smooth)
1 cup flour
1 cup milk
2 eggs
1/2 tsp. salt
Place whole Bison rib eye on rack in shallow roasting pan. Sprinkle with
salt and pepper. Roast uncovered in 275 degree oven about 2 1/4 hours. About
5 minutes before Buffalo rib eye reaches desired doneness, prepare Yorkshire
Pudding Batter. Remove ribeye from oven, increase oven temperature to 425
degrees. Heat square baking pan, 9x9x2", in oven. Transfer rib eye to warmed
platter, cover with aluminum foil. Pour off drippings and add enough oil to
measure 1/4 cup. Place hot drippings in heated pan and pour in pudding
batter. Bake until puffed and golden brown, about 25 minutes.


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Barbecue Buffalo Chuck Roast
3 to 4 lbs. bison chuck roast
12 oz. can beer
14 oz. bottle ketchup
1/2 cup brown sugar
Mix sugar, beer and ketchup, pour over Buffalo chuck roast in crock pot.
Cook on high 6-8 hours until roast is easily shredded. Serve on fresh rolls.

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BUFFALO LOAF

1 cup fine dry bread crumbs
1 tesp. salt
1/4 tesp. pepper
1/4 tesp nutmeg
1/2 tesp. mixed herbs of your choice
3 eggs
1 cup whole milk
2 lbs. ground buffalo
1 cup carrots, shredded
Finely chopped celery and onion to taste
1/2 cup hickory flavored catsup (may use regular instead)

Place crumbs, salt, pepper, nutmeg, herbs in bowl.
Add eggs and milk, mix well.
Let stand 5 minutes.
Slowly blend in chopped buffalo, carrots, celery, onion.
Spread evenly in 9x13-inch pan.
Spread catsup evenly on top.
Bake 325º F. for 1 hour or until done.
Let stand 5 minutes before cutting.

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POUNDED ROAST BUFFALO

5 lbs. buffalo roast
2 lbs. shelled pecan halves
1/2 cup sugar
1 cup warm water
salt & pepper to taste

Preheat ove to 350º F.
Place the roast, lightly seasoned with salt and pepper, in a well-greased
roasting pan.
Roast for 60 mintues until moderately well done.
Remove roast and allow to cool about 30 minutes.
Reserve drippings.
Lower the oven to 325º F.
Cut cooked and cooled roast into pieces.
Pound or run through hand-grinder with coarse blade.
Spread coarsely ground or pounded meat into another broad roasting pan.
Place the first roasting pan with the drippings back over a low heat and
deglaze the pan juices with 1 cup of warm water, stirring and scraping all meat
residue from the pan sides and bottom into the broth.
Simmer for about 10 minutes, stirring constantly.
Pour broth over the ground meat in the second roasting pan.
Sprinkle the meat mixture with the pecan halves.
Season overall with sugar, salt, and pepper.
Place the meat (second roasting pan) in the 325º F. oven.
Roast for 20 to 25 minutes. Stir once to blend completely.
Serve hot.

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CHARCOAL BROILED BUFFALO STEAKS

"This is very easy and makes a nice change from beef."

1 inch thick buffalo steaks, thawed
salt, pepper, other seasonings to taste

Broil the steaks on a grill or in a broiling rack about 3 inches from red
coals as you would a beef steak.
Season with salt and pepper, add your favorite meat sauce