What we call the American buffalo is not truly buffalo; it is bison. In the world of science, the American bison or buffalo belongs to the bovidae family of mammals, as do beef cattle. Aside from its hearty, sweet, rich flavor, buffalo is good for you. It is significantly higher in protein than most other meats, poultry and fish. It is also lower in fat, cholesterol and calories than other meats, poultry and fish.
Because buffalo meets the dietary recommendations of the American Heart Association, physicians prescribe it to heart patients and others who need to control their dietary cholesterol. Buffalo are raised organically. To date, according to the National Bison Association, no one has had an allergic reaction to buffalo meat, even people who have had allergies to other meats. One reason might be that buffalo are not force fed or given chemicals, drugs or hormones. They have a long lifespan, three to four times that of cattle.
Buffalo Pot Roast
Make the marinade for this pot roast the day before you plan to serve the dish. This will allow the meat to absorb the juices overnight or up to 24 hours ahead of cooking.
2 tablespoons apple cider
10 peppercorns
1 cup dry red wine
1/2 cup vegetable or olive oil
2 bay leaves
1 large onion, chopped
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon fresh thyme leaves
1 5-pound buffalo roast
4 slices bacon
In a large, non-reactive bowl, combine the first nine ingredients to make a marinade. Add the buffalo, cover and marinate overnight in the refrigerator. When ready to cook, preheat the oven to 450 degrees. Remove the buffalo from the marinade and pat dry. Place the meat in a roasting pan and place in the middle of the oven. Roast for 20 minutes.
Remove buffalo from the oven. Reduce the heat to 250 degrees. Place the bacon stripes across the meat and pour half the reserved marinade over the roast to baste. Tent with aluminum foil and return to the oven, covered for 4 to 5 hours, basting occasionally with reserved marinade. Let roast stand for 15 minutes before carving. Serve hot.
A few years ago, I was asked to serve a Native American dinner at an Ivy League university here in the east. We had an ambitious menu with Buffalo Ragout as the entree. Many people there had never tasted buffalo before, but most became instant converts. It is tasty, tender and remarkably low in fat. I cooked 30 pounds of buffalo for the event, but it rendered no more than a half-cup of fat. I also used wine in the ragout, as I always do at home, although it is hardly traditional. More than roast juices, water or even good beef stock, the wine flavors the dish and its acidity tenderizes the meat.
Buffalo Ragout
14-pound buffalo roast
2 tablespoons vegetable or olive oil
1 large onion, coarsely chopped
1 cup red wine, or canned stock
1 pound any wild mushroom variety, chopped
2 tablespoons flour
1 tablespoon stock
Salt & fresh ground pepper
Cut or slice buffalo into bite-size pieces. Saut? the meat in a large frying pan over medium heat. Turn constantly with a wooden spoon, add onion and lower the heat. Season with salt and pepper and add the wine or stock. Simmer uncovered in liquid for 40 to 50 minutes, or until the meat is fork-tender. The liquid will reduce to about 1/4 cup. Remove the meat and onions to a platter with a slotted spoon. Add the mushrooms to the cooking liquid in pan and saut? on low heat. Coat the meat and onions with flour and return to the pan. Cook for 1 to 2 minutes then add the beef stock. Serve hot.
Buffalo Sausage
2 pounds ground buffalo
1/2 pound ground pork
2 teaspoons salt
3 teaspoons ground sage
1/2 teaspoon fresh ground black pepper
1 teaspoon dried thyme
Mix all ingredients together in a large bowl. Form meat into a roll with a diameter of approximately 2 inches. Wrap in waxed paper and chill overnight. * Cut chilled roll into 1/2-inch slices. Cook in a saut? pan over medium heat until browned on both sides. Makes about 12-18 patties.
*To make link sausages, purchase casings from a butcher. Stuff the casings before chilling the meat mixture.
Notes & Tips
oNow that farm stands are colorfully stocked, use some of the squash and pumpkin as containers for serving food or drinks or making flower arrangements.
oSave some of the seeds from inside the squash or pumpkin for planting next year. Why not; they’re free and free is good!
oThink about these “feel good” things I got from my e-mail files.
Laughing so hard your face hurts.
Lying in bed listening to rain outside.
Hot towels, fresh from the dryer.
Sweet dreams.
