Although definitely not the cheapest cut of meat, buffalo has a delicious rich, natural flavor and can be used in place of beef in almost any recipe. Depending upon your location, many grocery stores carry buffalo meat. Websites also offer quick ordering via the Internet. So if you're ready to sink your teeth into a big bite of bison, here a few recipe tips for you.
Instructions
1. Trim the meat before you cook it. Buffalo meat should not be cooked with the fat left on.
2. Grill steaks and patties over low heat. Buffalo meat doest not contain fat marbling so the meat cooks pretty quickly. Flip the meat several times to avoid overcooking.
3. Move your broiler rack once notch down when broiling your buffalo meat, as the meat will cook too quickly if placed directly next to the broiler's flames.
4. Set your oven's temperature to 250 degrees F when roasting bison. Allowing the oven to get too hot will result in a very tough piece of meat. Slow cook the buffalo until a meat thermometer registers 155 degrees F.
5. Leave the roasted bison covered, outside of the oven, before cutting or carving. This will ensure the juices are redistributed throughout the cut of meat, instead of running down the sides into the pan.
Tags: Buffalo meat