Buffalo Recipes
The buffalo has always been an important part of the Plains Indians.
The meat was eaten, the skins used to make clothing and coverings for the tipis.
Nothing was wasted. Even the tail was used, among other things, as a fly swatter.
Traditiona Lakota
Buffalo Stew
Buffalo stew meat; medium chunks
Wild turnips
Onions, sliced
In a large pot, put in buffalo meat, onions and turnips.
Add water; cover and boil until done.
Season as desired.
**BUFFALO VEGETABLE STEW**
2 lbs buffalo
1/4 cup oil
2 large chopped onions
2 cloves of minced garlic
2 cups of corn
8 cups water
1 tsp.salt; 1 tsp.oragano; 1/2 tsp.pepper
4 carrots, sliced
3 potatoes, cubbed
1 green pepper(optional)
Cut buffalo in cubes, brown in oil. Put meat aside and saute garlic and onions in the buffalo oil.
Return the meat into pan, add water, corn, salt, pepper.
Cook for 2 hours, or until meat tender.
Add the vegetables and continue to cook until done, about 30 minutes.
**BUFFALOAF**
1 cup fine dry bread crumbs
1 tsp. salt; 1/4 tsp. pepper; 1/4 tsp nutmeg; 1/2 tsp. mixed herbs of your choice
3 eggs
1 cup whole milk
2 lbs ground buffalo
1 cup carrots, shredded
Finely chopped celery and onion to taste
1/2 cup hickory flavored catsup-may use regular instead
Place crumbs, salt, pepper, nutmeg, herbs in bowl.
Add eggs and milk; mix well. Let stand 5 minutes.
Slowly blend in chopped buffalo, carrots, celery, onion. Spread evenly in 9x13-inch pan.
Spread catsup evenly on top.
Bake 325 degrees F for 1 hour or until done. Let stand 5 minutes before cutting.
**Roast Pounded Buffalo**
5 lbs.buffalo roast
2 lbs. shelled pecan halves
1/2 cup sugar
1 cup warm water
salt and pepper to taste
Preheat ove to 350 degrees F.
Place the roast, lightly seasoned with salt and pepper, in a well-greased roasting pan.
Roast for 60 mintues until moderately well done.
Remove roast and allow to cool about 30 minutes.
Reserve drippings. Lower the oven to 325 degrees.
Cut cooked and cooled roast into pieces and pound or run through hand-grinder with coarse blade.
Spread coarsely ground or pounded meat into another broad roasting pan.
Place the first roasting pan with the drippings back over a low heat
and deglaze the pan juices with 1 cup of warm water,
stirring and scraping all meat residue from the pan sides and bottom into the broth.
Simmer for about 10 minutes, stirring constantly.
Pour broth over the ground meat in the second roasting pan,
then sprinkle the meat mixture with the pecan halves.
Season overall with sugar, salt, and pepper.
Place the meat (second roasting pan) in the 325 degrees oven and roast for 20 to 25 minutes
stirring once to blend completely and serve hot.
Charcoal-Broiled
Buffalo Steaks
This is very easy and makes a nice change from beef.
1 inch thick buffalo steaks, thawed
Salt, Pepper, Other seasonings to taste
Broil the steaks on a grill or in a broiling rack
about 3 inches from red coals as you would a beef steak.
Season with salt and pepper, add your favorite meat sauce.
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