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    You are in: Home / Cookbooks / Buffalo (American Bison)
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    24 recipes in

    Buffalo (American Bison)

    About a year ago, we stopped buying beef on a regular basis, and instead are now using buffalo. It's not widely available, but we went together with some friends on purchasing a couple of live buffalo from South Dakota which were then shipped to our area and processed for us. Now we have freezers full of different cuts - roasts, steaks, ground, and even German and smoked sausage. The titles of the recipes in this cookbook might not say "buffalo," but it is listed in the recipe somewhere.
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    I got this great recipe from the food channel.

    Recipe #12245

    1 Reviews |  By JustJan

    This is a corned brisket recipe that my family enjoys. I use either venison roast or goose breast, or sometimes both! I make this every St. Patrick's Day to use in a boiled dinner served with green beer! YUM! The meat turns nice and pink, just like the store bought brisket!

    Recipe #119153

    A co-worker shared this recipe with me along with several packages of venison. This recipe works well with beef, pork, veal or other wild game (elk, buffalo, etc) in place of the venison. This dish is so easy to prepare, yet tastes like a four star restuarant dinner. Dig out the good china and candlesticks for this one!

    Recipe #118975

    Or, "Rau Muong Xao Voi Thit Bo." In Vietnam, the spinach used would be "rau muong" or "water spinach." Here in the states, though, I've made it with sautéed beef and regular spinach (although if you can find actual rau muong, that much the better). Delicious! This recipe is adapted from the "Rau Muong Xao" recipe available here on Zaar (you can read my review, there) and throughout the internet. :)

    Recipe #114918

    I usually make Chile Verde with pork, but I recently had some buffalo thawed and wanted verde, so... :) I basically used the same favorite easy recipe that I have for the pork version, and it worked quite well. Yum!

    Recipe #106049

    This is a hardy stew made with venison, beef or bison. It can have a variety of additives such as acini de pipi, alphabet noodles, rice or whatever you have in your pantry. It was always a favorite after sledding served with a peanut butter sandwich and tea.

    Recipe #105430

    A very simple recipe made with the goodies you already have on hand--nothing fancy but good wholesome food!

    Recipe #105669

    Here in the land of microbrews (the beautiful Pacific NW), this marinade goes over really well. :) It is a really versatile recipe, and you can easily add or subtract amounts of the ingredients to suit your tastes - experiment and enjoy!

    Recipe #40224

    Cooking times vary as seen. Make sure it does not become dry,..the curse of buffalo meat.

    Recipe #74880

    These meatballs taste great and are relatively low fat. This recipe also makes great hamburgers. I usually buy a pound of each type of meat, divide by threes and have dinners for half the week already made up, ready to throw in the oven. If you make hamburgers be aware that buffalo meat takes longer to cook than plain beef so you need to cook them about half an hour.

    Recipe #87302

    Buffalo is a great and healthy alternative to beef.

    Recipe #4805

    I'm always on the lookout for recipes using buffalo meat as there is a buffalo ranch near us at our place in N. Wisconsin. Here's one that I found that we really liked....it's quick and easy and perfect after a day of fishing when the husband, once again, catches no fish! Adapted from a Sunset recipe.

    Recipe #89817

    Very low fat, with decent fiber, and best of all REALLY Yummy : )

    Recipe #44099

    I developed this recipe getting ready for a chili cook-off. I wanted something so big and bold it could start a Harley without the battery. Rev em up!

    Recipe #88233

    This is so easy and healthy that it's a regular at our house, though sometimes we use gr. turkey or beef too. Thanks to my friend Tabatha who had us over for dinner and introduced me to this recipe.

    Recipe #70925

    Buffalo tastes rich but is very lean - adding medium ground beef to it keeps these burgers juicy. We're fortunate to live near a buffalo ranch but if you don't & can't find it at the supermarket, a butcher may be able to order it for you - or you can substitute with all beef. This recipe comes from the Rebel House restaurant in Toronto which is known around town for its excellent buffalo burger.

    Recipe #67796

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