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 Home Done Bison/Buffalo

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mayor al

  • Total Posts: 15062
  • Joined: 8/20/2002
  • Location: Louisville area, Southern Indiana
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Home Done Bison/Buffalo Sat, 09/7/13 9:16 AM (permalink)
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>
 
#1
    lleechef

    • Total Posts: 6223
    • Joined: 3/22/2003
    • Location: Gahanna, OH
    Re:Home Done Bison/Buffalo Sat, 09/7/13 10:02 AM (permalink)
    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........
     
    #2
      mayor al

      • Total Posts: 15062
      • Joined: 8/20/2002
      • Location: Louisville area, Southern Indiana
      • Roadfood Insider
      Re:Home Done Bison/Buffalo Sat, 09/7/13 10:53 AM (permalink)
      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.
       
      #3
        Twinwillow

        • Total Posts: 4896
        • Joined: 4/15/2006
        • Location: "Big D"
        Re:Home Done Bison/Buffalo Sat, 09/7/13 12:18 PM (permalink)
        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.
         
        #4
          CajunKing

          • Total Posts: 6317
          • Joined: 7/6/2006
          • Location: Live at Saint Clair
          • Roadfood Insider
          Re:Home Done Bison/Buffalo Sat, 09/7/13 2:56 PM (permalink)
          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
           
          #5
            scrumptiouschef

            • Total Posts: 640
            • Joined: 10/5/2005
            • Location: austin, TX
            Re:Home Done Bison/Buffalo Sun, 12/22/13 10:25 PM (permalink)
             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
             
            #6
              hatteras04

              • Total Posts: 1070
              • Joined: 5/14/2003
              • Location: Columbus, OH
              Re:Home Done Bison/Buffalo Sun, 12/22/13 10:46 PM (permalink)
              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.
               
              #7
                Pancho

                • Total Posts: 915
                • Joined: 10/20/2004
                • Location: Madison, WI
                Re:Home Done Bison/Buffalo Mon, 12/23/13 9:48 AM (permalink)
                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>
                 
                #8
                  Twinwillow

                  • Total Posts: 4896
                  • Joined: 4/15/2006
                  • Location: "Big D"
                  Re:Home Done Bison/Buffalo Mon, 12/23/13 10:31 AM (permalink)
                  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. 
                   
                  #9
                    EdSails

                    • Total Posts: 3559
                    • Joined: 5/9/2003
                    • Location: Mission Viejo, CA
                    Re:Home Done Bison/Buffalo Mon, 12/23/13 11:20 AM (permalink)
                    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>
                     
                    #10
                      CajunKing

                      • Total Posts: 6317
                      • Joined: 7/6/2006
                      • Location: Live at Saint Clair
                      • Roadfood Insider
                      Re:Home Done Bison/Buffalo Mon, 12/23/13 5:26 PM (permalink)
                      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.
                       
                      #11
                        1bbqboy

                        • Total Posts: 4542
                        • Joined: 11/20/2000
                        • Location: Rogue Valley
                        Re:Home Done Bison/Buffalo Mon, 12/23/13 8:31 PM (permalink)
                        here's our local bison ranch-
                         100% Grass Fed Organic Pastured Buffalo
                        wonderful stuff
                         
                        #12
                          Twinwillow

                          • Total Posts: 4896
                          • Joined: 4/15/2006
                          • Location: "Big D"
                          Re:Home Done Bison/Buffalo Mon, 12/23/13 8:54 PM (permalink)
                          1bbqboy


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

                           

                           
                          #13
                            Pancho

                            • Total Posts: 915
                            • Joined: 10/20/2004
                            • Location: Madison, WI
                            Re:Home Done Bison/Buffalo Fri, 12/27/13 3:29 PM (permalink)
                            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!

                             
                            #14
                              Pancho

                              • Total Posts: 915
                              • Joined: 10/20/2004
                              • Location: Madison, WI
                              Re:Home Done Bison/Buffalo Sat, 12/28/13 10:52 AM (permalink)
                              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'.
                               
                              #15
                                scrumptiouschef

                                • Total Posts: 640
                                • Joined: 10/5/2005
                                • Location: austin, TX
                                Re:Home Done Bison/Buffalo Sat, 12/28/13 11:28 AM (permalink)
                                Glad to hear it Pancho. I've got a recipe for Vietnamese collards too if you're inclined.
                                 
                                #16
                                  Pancho

                                  • Total Posts: 915
                                  • Joined: 10/20/2004
                                  • Location: Madison, WI
                                  Re:Home Done Bison/Buffalo Sat, 12/28/13 11:53 AM (permalink)
                                  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>
                                   
                                  #17
                                    mayor al

                                    • Total Posts: 15062
                                    • Joined: 8/20/2002
                                    • Location: Louisville area, Southern Indiana
                                    • Roadfood Insider
                                    Re:Home Done Bison/Buffalo Sat, 12/28/13 1:22 PM (permalink)
                                    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.
                                     
                                    #18
                                      scrumptiouschef

                                      • Total Posts: 640
                                      • Joined: 10/5/2005
                                      • Location: austin, TX
                                      Re:Home Done Bison/Buffalo Mon, 12/30/13 7:13 PM (permalink)
                                      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
                                       
                                      #19
                                        Twinwillow

                                        • Total Posts: 4896
                                        • Joined: 4/15/2006
                                        • Location: "Big D"
                                        Re:Home Done Bison/Buffalo Mon, 12/30/13 8:03 PM (permalink)
                                        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/
                                         
                                         
                                        #20
                                          mayor al

                                          • Total Posts: 15062
                                          • Joined: 8/20/2002
                                          • Location: Louisville area, Southern Indiana
                                          • Roadfood Insider
                                          Re:Home Done Bison/Buffalo Tue, 12/31/13 2:40 AM (permalink)
                                          Twin,
                                          Report back with a taste-test, please.
                                           
                                          #21
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