Home Done Bison/Buffalo

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mayor al
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Home Done Bison/Buffalo - Sat, 09/7/13 9:16 AM
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I posted this report on the hunting/gun thread in another forum, but decided to share it here also.  We are enjoying a sample of various cuts of Bison/Buffalo before committing the expense of a winter Buffalo hunt later this year.  We bought a sample package... One 4 lb Sirloin Roast- did not 'dry-roast well, but as a pot roast it did fine. Two 12 oz Ribeye and two 12 qz Strip Steaks, both grilled to perfection and tasted like rich Prime Beef. 2 Lbs of cubed Stew meat (Chuck) waiting for cooler weather to become a thick stew.    AND the top of the cuts, A 4 lb Tenderloin.  Here we cut half of it for pan-fried Steaks that were simply out-standing in flavor and tenderness.  (**  Note- we have enjoyed ground Buffalo in Burgers and Chili several times over the years, so we did not buy any Ground meat for this 'new to us' sample.)
 
OK As promised we did a sample Bison Loin sliced into steaks and pan-fried with Bacon drippings, then served with Baked Potato and a few buttered Brussell Sprouts sauted in the pan drippings.
In sequence.
The second half of the Tenderloin.

Slicing 1.25 inch thick .

ready to 'fry'

In the pan

On the plate

Checking doneness...just right for me.
 
We realize that this cut it the 'top' of the possible cuts from the animal, but it was beyond description in it's flavor and tenderness, even with the rather simple cooking techniques. BTW there was enough in the 4 lb cut for two dinners for two people like this and one lunch with a steak sandwich for each of us.
   Now to pick a winter weekend for a Buffalo Hunt.
<message edited by mayor al on Sat, 09/7/13 9:22 AM>

lleechef
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Re:Home Done Bison/Buffalo - Sat, 09/7/13 10:02 AM
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Looks wonderful Al!  Geeze, between the hogs and the bison, you can kiss Costco goodbye!!  Well, you could go there to get an extra freezer........

mayor al
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Re:Home Done Bison/Buffalo - Sat, 09/7/13 10:53 AM
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Costco will always been "on My List" !  We just wanted to share the comments on what we have discovered about good Buffalo cuts. The tenderness and flavor of the steaks and the loin, and to a lessor extent, the Sirloin roast are really amazing.  We are trying to orgamize our 'butchering' priorities to make the best use of the critter we are going after.
 
I keep watching this forum for places that serve  Buffalo, to see what they use and how they do it.

Twinwillow
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Re:Home Done Bison/Buffalo - Sat, 09/7/13 12:18 PM
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I love Bison in any form I can find it. I find it the best tasting meat on the hoof I've ever had. The second best to me is Elk.
In Dallas, we have one small local hamburger joint (Liberty Burger) that serves the most delicious Bison burger I've ever had. I try to eat it at least once a week when possible.

CajunKing
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Re:Home Done Bison/Buffalo - Sat, 09/7/13 2:56 PM
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Al - Those steaks look fantastic hell the whole plate does, except for the green things.  You are using my plates!!
 
I will try and remember the place west on US 50 out past Bedford that has buffalo always on the menu (there is a buffalo farm nearby) they serve steaks, ground into burger, stew, and a wonderful and pricey Prime Rib of Buffalo.
 
I have to do some sluething to find the place in my notebooks

scrumptiouschef
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Re:Home Done Bison/Buffalo - Sun, 12/22/13 10:25 PM
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 Vietnamese Bison meatloaf:
Ingredients
2 lbs bison, ground
¼ c. fish sauce, Red Boat brand
2 T. Soy Sauce, Bourbon Barrel Brands is very fine
4 bunches onions, green, minced
1 T. pepper, white
8 each Jalapenos, chopped
1 bunch cilantro, chopped
3 each eggs
1 Six ounce bag pork skins, crushed
1/3 c. Sriracha sauce
Method
* In large mixing bowl, combine all ingredients except crushed pork skins
* mix lightly
* sprinkle ¾ powdered pork skins over meat mixture, reserve ¼
* combine with meat
* turn meat mixture out into greased loaf pan, form loaf
* paint top of loaf with Sriracha sauce
* garnish with reserved pork skins
* roast at 300 degrees for 40 minutes

hatteras04
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Re:Home Done Bison/Buffalo - Sun, 12/22/13 10:46 PM
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CajunKing


Al - Those steaks look fantastic hell the whole plate does, except for the green things.  You are using my plates!!

I will try and remember the place west on US 50 out past Bedford that has buffalo always on the menu (there is a buffalo farm nearby) they serve steaks, ground into burger, stew, and a wonderful and pricey Prime Rib of Buffalo.

I have to do some sluething to find the place in my notebooks


I'm eager to hear what this place is. My parents live near Bedford and I would love to go there the next time I go see them.

Pancho
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Re:Home Done Bison/Buffalo - Mon, 12/23/13 9:48 AM
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scrumptiouschef


 Vietnamese Bison meatloaf:
Ingredients
2 lbs bison, ground
¼ c. fish sauce, Red Boat brand
2 T. Soy Sauce, Bourbon Barrel Brands is very fine
4 bunches onions, green, minced
1 T. pepper, white
8 each Jalapenos, chopped
1 bunch cilantro, chopped
3 each eggs
1 Six ounce bag pork skins, crushed
1/3 c. Sriracha sauce
Method
* In large mixing bowl, combine all ingredients except crushed pork skins
* mix lightly
* sprinkle ¾ powdered pork skins over meat mixture, reserve ¼
* combine with meat
* turn meat mixture out into greased loaf pan, form loaf
* paint top of loaf with Sriracha sauce
* garnish with reserved pork skins
* roast at 300 degrees for 40 minutes
I love the sound of this, and obviously it wouldn't HAVE to be bison. The pork skins are a novel addition. I think I would add just a touch of grated fresh ginger root. Thanks for sharing what sounds to be a great recipe! PS...by weird coincidence I just saw a Andrew Zimmern segment about the making of Bourbon Barrel soy sauce in Kentucky. That stuff looks great, now I just have to find it around here. Blue Grass Soy Sauce is the brand maker as you know.

<message edited by Pancho on Mon, 12/23/13 4:30 PM>

Twinwillow
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Re:Home Done Bison/Buffalo - Mon, 12/23/13 10:31 AM
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Further to my above (Bison burger) comments, Bison is actually heart heathy to eat. Naturally high in Omega 3, It's 100% grass fed and totally free of antibiotics.
It's one of the only meats Americans ever ate before cattle became more popular about 150 years ago after the Bison were almost brought to extinction.
Thanks for your report, Al. I sure wish I was at your dining room table eating some of that beautiful Bison tenderloin. 

EdSails
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Re:Home Done Bison/Buffalo - Mon, 12/23/13 11:20 AM
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I just made stuffed cabbage using bison Saturday. I enjoy grilling bison sreaks----tasty but tough to not dry them out. I wish bison were more common, it's good eating.
<message edited by EdSails on Mon, 12/23/13 5:48 PM>

CajunKing
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Re:Home Done Bison/Buffalo - Mon, 12/23/13 5:26 PM
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hatteras04


CajunKing


Al - Those steaks look fantastic hell the whole plate does, except for the green things.  You are using my plates!!

I will try and remember the place west on US 50 out past Bedford that has buffalo always on the menu (there is a buffalo farm nearby) they serve steaks, ground into burger, stew, and a wonderful and pricey Prime Rib of Buffalo.

I have to do some sluething to find the place in my notebooks


I'm eager to hear what this place is. My parents live near Bedford and I would love to go there the next time I go see them.

 
Hatteras -
 
I have not found it on the web, I fear it has gone bye bye.  It was just a hole in the wall cinder block building, on the right side of US 50.

1bbqboy
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Re:Home Done Bison/Buffalo - Mon, 12/23/13 8:31 PM
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here's our local bison ranch-
 100% Grass Fed Organic Pastured Buffalo
wonderful stuff

Twinwillow
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Re:Home Done Bison/Buffalo - Mon, 12/23/13 8:54 PM
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1bbqboy


here's our local bison ranch-
100% Grass Fed Organic Pastured Buffalo
wonderful stuff

 


Pancho
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Re:Home Done Bison/Buffalo - Fri, 12/27/13 3:29 PM
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scrumptiouschef


 Vietnamese Bison meatloaf:
Ingredients
2 lbs bison, ground
¼ c. fish sauce, Red Boat brand
2 T. Soy Sauce, Bourbon Barrel Brands is very fine
4 bunches onions, green, minced
1 T. pepper, white
8 each Jalapenos, chopped
1 bunch cilantro, chopped
3 each eggs
1 Six ounce bag pork skins, crushed
1/3 c. Sriracha sauce
Method
* In large mixing bowl, combine all ingredients except crushed pork skins
* mix lightly
* sprinkle ¾ powdered pork skins over meat mixture, reserve ¼
* combine with meat
* turn meat mixture out into greased loaf pan, form loaf
* paint top of loaf with Sriracha sauce
* garnish with reserved pork skins
* roast at 300 degrees for 40 minutes
I'm making this tomorrow....as I said, I'm adding some grated fresh ginger root and also chopping up some Kimchi in place of a few less green onions. Thanks for the recipe, scrumptiouschef!


Pancho
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Re:Home Done Bison/Buffalo - Sat, 12/28/13 10:52 AM
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I made the Vietnamese meatloaf! It was superb. I used equal thirds...lean beef, veal, and pork. I also cut back the Jalapenos to four and it was plenty spicy. I love all those Asian flavors anyway and this was really a distinctive, flavorful loaf. I also added the grated ginger and Kimchi. I also found Blue Grass soy sauce (Bourbon Barrel Brands) from Louisville at Whole Paycheck. Now for a left over sandwich....I'm going for a Bahn Mi style as I have some leftover pate'.

scrumptiouschef
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Re:Home Done Bison/Buffalo - Sat, 12/28/13 11:28 AM
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Glad to hear it Pancho. I've got a recipe for Vietnamese collards too if you're inclined.

Pancho
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Re:Home Done Bison/Buffalo - Sat, 12/28/13 11:53 AM
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scrumptiouschef


Glad to hear it Pancho. I've got a recipe for Vietnamese collards too if you're inclined.
Heck, yes! Collards are by far my favorite vegetable. I've only ever made them the "southern way"....pork hocks, chopped Vidalia, cooked in chicken stock like forever. Thanks...keep those recipes coming. What do you think of my ginger/kimchi addition to your meatloaf? Thanks for tip on Bourbon Barrel stuff.

<message edited by Pancho on Sat, 12/28/13 11:54 AM>

mayor al
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Re:Home Done Bison/Buffalo - Sat, 12/28/13 1:22 PM
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Here is the web site where we ordered the samples of buffalo that we tried before I committed to a hunting trip. The prices are not cheap, but after searching a dozens sites, this one is about typical. We have used it twice and found them to be honest and  very customer oriented.
 
http://www.buffalogal.com/Default.aspx
 
I am looking forward to our January Bison Hunt. We anticipate bringing home between 700 and 900 lbs of useable meat, plus the hide and skull. No Taxidermy planned, but we will make a skull trophy and experiment at tanning the hide.

scrumptiouschef
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Re:Home Done Bison/Buffalo - Mon, 12/30/13 7:13 PM
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Pancho


scrumptiouschef


Glad to hear it Pancho. I've got a recipe for Vietnamese collards too if you're inclined.
Heck, yes! Collards are by far my favorite vegetable. I've only ever made them the "southern way"....pork hocks, chopped Vidalia, cooked in chicken stock like forever. Thanks...keep those recipes coming. What do you think of my ginger/kimchi addition to your meatloaf? Thanks for tip on Bourbon Barrel stuff.

Ginger and kimchi make everything better so I'm certain that was a good addition. Here's how I make my Vietnamese Collards
 
2 bunches Greens, Collards, chiffonade
2 bunches Onions, Green, chopped
1 T. Red pepper flakes
3 T. Fish Sauce, Red Boat's a good brand
1 T. Soy Sauce, Bluegrass Soy Sauce is the best of the lot
fat
method
* Get big cast-iron pan blazing hot with fat (I like peanut oil)
* Add green onions, cook til nicely charred
* Add collards and red pepper flakes
* Saute for 5 minutes
* Add both sauces and quickly put lid on pan
* Steam for 1 minute

Twinwillow
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Re:Home Done Bison/Buffalo - Mon, 12/30/13 8:03 PM
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I bought a beautiful (frozen) Bear Mountain free range, 100% grass fed Bison NY strip steak at Sprout's Market today. Can't wait to thaw it in the fridge and eat it shortly after the new year. Not cheap, though. $12.95 for a 6oz. (143 calories) steak. Mmm, my mouth is watering just at the thought of enjoying it.
http://bearmountainbison.com/
 

mayor al
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Re:Home Done Bison/Buffalo - Tue, 12/31/13 2:40 AM
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Twin,
Report back with a taste-test, please.