steak bison, buffalo steak

Collection of bison steak and buffalo steak recipes.
(bison steak recipes - buffalo steak recipes)

Bison Steak - Buffalo Steak

Bison Steak Recipes! - Buffalo Steak Recipes!

Here are listed some good recipes. Try them out and send me your comments.

If you have better or any other recipe or maybe just a tip please do not hasitate and submit. I will gladly include it on my website.

Bison Steak with Wild Rice Dressing

1 cup Wild Rice, uncooked
2 cups Water
1 tsp. Salt
1 lb. Ground Buffalo
1/2 cup Onions, finely chopped
1/2 cup Mushrooms, sliced
5 tbsp. Oil
6 slices French Bread, crusts removed and cubed
1 cup hot Beef Stock or Bouillon
1/4 tsp. Sage
Freshly ground Pepper
6 Buffalo T-bone or Rib Steaks
2 cups Red Wine
6 tbsp. Butter

Wash rice, cover with water, add 1/2 tsp. Salt, bring to a boil, cover and cook over low heat about 45 minutes. Drain well.

Preheat over to 300 degrees F. Brown ground buffalo, onions, and mushrooms in 2 tbsp. oil. Place bread in bowl, cover with stock and let stand till soft. Stir in rice, meat mixture, remaining 1/2 tsp. salt, sage and pepper. Place in greased 2-quart casserole, cover and bake 1 hour.

Par broil buffalo steaks quickly in heavy skillets over medium high heat. Transfer steaks to a hot platter. Deglaze skillet with the wine, add butter. Stir thoroughly and pour over steaks. Serve with dressing and fresh cranberries.
Submitted by Dave Carter

Teriyaki Bison Steak

1/2 lb. Bison steak
1 garlic clove - minced or pressed
1 tsp. ground ginger
2 tbsp. brown sugar
2 tbsp. soya sauce
2 tbsp. lemon juice
2 tbsp. salad oil
1 tbsp minced onion - instant or flakes
1/4 tsp. pepper

Cooking Instructions:
Combine soya sauce, garlic, lemon juice, brown sugar, onion and pepper. Pour over steaks, cover and refrigerate for 6 hours or until next day. remove steaks from marinade and drain briefly (save the marinade sauce). Place on BBQ baste with marinade sauce, cook for 6 minutes. Turn once and continue to cook to taste .

Lemon Baked Bison Steak

3 lbs. Bison Steak
2 tbsp. margarine or butter
2 tsp. salt
1/4 tsp. pepper
1 large lemon - sliced
2 oinions - sliced
1 tbsp. worcestershire sauce
1 cup ketchup
1/4 cup water

Cooking Instructions:
Brown steaks and put in a large baking dish or Dutch oven, rub with butter and seasoning. Cover with onion slices and lemon. Combine ketchup, worcestershire sauce and water, pour mixture over steaks. Cover tightly and bake at 350ºF for 30 minutes. Makes 4 to 6 servings
Submitted by Steve Carmic

Seasoned Mustard Steak

1 1/2 pounds Flank steak
1/4 cup grainy mustard
1/4 cup white wine
2 tbsp. apple cider vinegar
2 tbsp. cooking oil
1 tbsp. fresh rosemary(finely chopped) or 3/4 tsp. of dried
pepper to taste

Preparation Instructions:
Mix mustard, wine, vinegar, oil, rosemary and pepper in a shallow dish or sealable container Add the meat to the marinade sauce turning to coat, cover or seal and place in refrigerator for at least 6 hours or leave overnight. Drain marinade sauce into container. Pat steak dry with paper towl. Pour marinade sauce into small sauce pan and boil for 5 minutes. Preheat electric grill for 5 minutes or BBQ to high. Sear steak on greased grill for 2 minutes each side. Cook for 4 to 6 minutes per side brushing often with marinade sauce. Let stand for 10 minutes, cut into thin slices across grain and serve.
Submitted by Steve Carmic

Swiss Bison Steak

2 lbs. Bison Round Steak - Cut into 3 to 5 oz pieces 1/2" thick
1/2 cup all purpose flour
2 tbsp. dry mustard
1 1/2 tsp. salt
1/2 tsp ground black pepper
Olive oil as required
1 - 28oz can plum tomatoes - drained
2 garlic cloves - finely choppes
1 cup chili sauce
2 medium onions - sliced thick
1/2 cup celery - finely chopped
2 tbsp. worcestershire sauce

Cooking Instructions:
Preheat oven to 300ºF. Mix mustard, salt, pepper and flour in a plastic bag. Shake the bison pieces in the bag (3 to 5 at a time). Remove the coated meat from the bag and tenderize the meat with mallet until 1/4" thick. In a non-stick fry pan, add 1 tbsp oil. Brown meat over medium heat for 3 - 4 minutes per side. Removed browned steak from fry pan and place into a 4 quart casserole dish. Continue to coat and brown the remaining steak pieces adding oil as required, and placing the browned pieces into the casserole dish. In a seperate 3 quart mixing bowl, mix together the tomatoes, garlic, chili sauce, onions, celery and worcestershire sauce. Pour mixture over steak pieces in the casserole dish. Cover and cook for 2 1/2 hours. Remove from and let cool at room temperature. For best results, refrigerate overnight and reheat in oven for an hour at 325ºF.
Submitted by Steve Carmic

Pan-Seared Bison Tenderloin

4 Servings
4 6-7 oz Bison Filets
8 oz Smoked Elk or smoked Ham
4 tb Vegetable Oil
1 tb Chili Powder
12 oz Cooked Linguine
2 oz Morel mushrooms, julienned
2 oz Whole butter
4 oz Heavy cream
Misc baby field vegetables
Marinated in vinaigrette

Cooking Instructions:
Mix oil and chili powder together and rub evenly over filets and let rest for 30 minutes. Heat saucepan and sear filets on all sided, lower heat and cook, turning often until desired doneness. (Medium Rare to Medium is recommended. Melt butter in pan and add elk and moresl. Saute 1 minute. Add linguine and heat, toss until hot. Add cream and stir until incorporated with pasta. Lightly charbroil vegetables. Place pasta on hot plate. Place Bison filet in center and surround with char-broiled vegetables.
Submitted by Marry Jane