Buffalo Steaks



Thaw your favorite buffalo steaks in the package overnight in the

refrigerator or if you´re in a

hurry, place it in a dish of luke warm water while still in the sealed

package.



Heat the grill on high until hot. Place your thawed, seasoned steaks on the

grill and sear one side.

Turn steaks over and sear the other side. Now, turn the grill down to medium,

close the lid and

be patient.



Buffalo Steaks are best when cooked rare, medium rare or medium. It is best

to use tongs when

turning steaks so the juices can remain locked within the steak. It may be

necessary to turn the

steaks once more. Cook steaks away from an open flame and always remember

"low and slow".

These buffalo steaks are absolutely the best steaks you will ever eat when

cooked using

these instructions.



Check this out!

Fat Saturated Fat Energy

Bison 2.4 g .898 g 116 kcal

Beef 8.3 g 3.23 g 161 kcal



The above are both raw ribeyes trimmed to 0" fat!

Buffalo Hump Chili



3 lb. ground buffalo (bison)

4 TB vegetable or olive oil

2 medium onions

3 cans (10 oz.ea.) Rotel diced tomatoes, undrained

4-1/2 TB New Mexico chile powder

1-1/2 tsp. ground cumin

1-1/2 tsp. paprika

3 cloves garlic, minced

Water

3 fresh poblano peppers, chopped

Juice of 1 fresh lime



Brown the bison meat in a large pan. Bison is lean and clumpy, so add oil and

break it up

as you brown it.



Add finely chopped onions and garlic. When onions are clear, add tomatoes and

spices. Add water

to about an inch depth, and simmer until meat is tender, adding water as

needed.



Add chopped poblanos for last 20 minutes of simmer, and stir in lime juice

before serving.



You're really gonna be surprised!



Note: 1 or 2 cans of rinsed, drained kidney beans may be added.

Buffalo Brisket Barbecue Sandwiches



3 lb. buffalo brisket, trimmed of fat

1 cup water



~~~Rub~~~

1-1/2 tsp. celery seed

1 tsp. onion granules

1 tsp. garlic granules

1 TB Wright's liquid smoke

1/2 cup Worcestershire sauce



Place brisket into a foil lined Dutch oven or Roasting pan.



Combine Rub ingredients and rub all over the meat. Add water to the pan.



Cover tightly and refrigerate for 4 to 6 hours.



When ready to bake, preheat oven to 275º F.



Bake for 4 to 6 hours. Check once to baste with pan juices.



Remove brisket to a platter and let stand for 10 to 15 minutes before slicing

into thin strips.



Drain juices into a large sauce pan; add meat slices and heat on medium heat.

Simmer gently.



Serve on crusty rolls with pan juices, for dipping.



Note: I usually serve this with corn on the cob, baked beans and a nice

salad.