Roanoke Times
Copyright (c) 1995, Landmark Communications, Inc.
DATE: TUESDAY, July 24, 1990 TAG: 9007220042
SECTION: CURRENT PAGE: NRV2 EDITION: NEW RIVER VALLEY
SOURCE: MADELYN ROSENBERG NEW RIVER VALLEY BUREAU
DATELINE: LENGTH: Long
How about whipping up a plate of buffalo tacos? Or a tasty bowl of baked buffalo stew?
Following are a few cooking hints, courtesy of The National Buffalo Association. And a few recipes, besides.
There is no such thing as tough buffalo meat, the association says. Only improperly instructed cooks.
Although buffalo meat is similar to beef, it needs to be handled and cooked differently.
The meat requires less cooking time, for example, because it contains little fat.
When broiling buffalo, the broiler rack should be moved down a notch from where you normally place it for beef. The steak should be checked a few minutes earlier than you would for beef, too.
If you normally roast beef at 325 degrees, turn the temperature down to 275 for buffalo. The roast should be done in the same amount of time.
Buffalo burgers should be cooked at a lower temperature, too, to prevent scorching. Because there is little fat, meat does not shrink up during cooking.
\ Buffalo Roast
\ 3 or 4 lb. buffalo roast
1 slice bacon, cut into small piecesi
2 cloves garlic, crushed salt and pepper
1 bay leaf
2 cloves
1 cup orange juice
Cut slits in meat and insert small pieces of bacon and garlic. Salt and pepper well. Sear meat on all sides. Put meat in roaster and place bay leaf and cloves on top. Baste with orange juice. Roast in 325 degree oven until internal temperature reaches 170 degrees, basting frequently with orange juice.
\ Buffalo Tacos
\ 1 lb. ground buffalo
1/2 clove garlic, minced
2 tablespoons onion, grated
1/2 tsp. worcestershire sauce
1 1/2 tsps. salt
1 tsp. chili powder
12 tortillas or taco shells
1 cup cheddar cheese, shredded
2 cups finely chopped lettuce
1/2 cup chopped onion
\ Taco sauce
\ 1 cup finely cut, fresh tomato
Mix meat, garlic, grated onion, worcestershire sauce, salt and chili powder; brown in skillet. Mixture should be moist; keep hot. Warm tortillas in microwave or oven. Allow each person to fill his own tortilla or taco shell with meat mixture, grated cheese, lettuce, onion, taco sauce and tomato.
\ Baked Buffalo Stew
\ 3 lbs. buffalo stew meat
2 cup finely chopped onion
2 cloves garlic, finely choppedi
2 bay leaves 1 tsp. each salt and monosodium glutamate
1/4 tsp. pepper
1/3 cup salad oil
1/2 cup unsifted flour or cup cornstarch
3/4 cup red cooking wine and 2 cups water
6 oz. tomato paste
Cooked noodles or rice
Place buffalo meat, onion, garlic and bay leaves in shallow baking pan; sprinkle with a mixture of salt, monosodium glutamate, and pepper. Bake uncovered in a hot oven at 425 degrees) for 10 minutes, reduce heat to slow (300 degrees) and continue baking about 30 minutes longer until juices are released from meat.
Make sauce of flour or cornstarch, salad oil, red cooking wine, water and tomato paste. Cook until smooth. Pour over meat, cover, and bake in slow oven about 1 1/2 hours or until meat is tender but not dry. Serve over noodles, rice or whole wheat.
\ Buffalo Sandwich Filling
\ 1 cup ground cooked buffalo
1 Tbsp. minced onion
1 Tbsp. pickle relish
1 Tbsp. lemon juice
2 Tbsps. salad dressing
1/2 tsp. salt
1/8 tsp. black pepper
Combine all ingredients. If too dry to stick together, add a bit of cream or evaporated milk.
\ Glazed Buffalo Spareribs
\ 3 to 4 lbs. loin back ribs
1 cup soy sauce
1 cup sherry or pineapple juice
2 Tbsps. honey
1 clove garlic, crushed
1 cup honey
Put ribs in plastic bag or shallow glass dish. Combine remaining ingredients except 1/2 cup honey; pour over meat. Fasten bag securely or cover dish with plastic wrap. Refrigerate overnight, turning ribs occasionally. Remove ribs from marinade; reserve marinade. Lace ribs on spit rod; secure with holding forks. Check balance by rotating in palms of hands. Arrange medium coals at back of firebox; place foil drip pan under spit area. Cook ribs on rotisserie 1 1/2 to 2 hours or until tender, basting frequently with reserved marinade. Add coals, if necessary, to maintain even heat. Brush ribs with the 1/2 cup honey during last half hour of cooking time. 4 servings.
by CNB