Cooking Buffalo

biggin74

Hey folks, I have some buffalo steaks, ground meat, and roast. I have cooked it several times and it comes out pretty good each time. I am trying to grill it in a way that leave it moist and not so touch. I am hunter so I am used to wild game taste and it doesn't bother me at all. But I am looking for some great recipes to help it our for family.   Any ideas?

Lmidkiff

I wish I could help. I've never cooked Buffalo but on lean meat you might mix in some regular beef to increase the moisture. 

flyer_egger

My best venison and Bison cooks
were cubes done like this.  They stayed moist,tender and just like burnt ends.

biggin74

@flyer_egger is that like steak or backstrap or hindquarter?

gdenby

The source of the bison can make some difference. If it has been raised on open range, it will tend to be tougher just because it had more exercise. But all of the bison I've had had a sweet taste, nothing I would consider gamey.

All of the meat is usually very lean. Burgers and steaks can be quickly cooked. Ground bison is improved, I think, by the addition of 1 packet of gelatin, liquified, mixed into 1 pound of the meat, and then chilled. Then the patties will retain more succulence, and get a little crisp on the outside.

The roasts can be difficult. The musculature is similar to cattle, but there seems to be at least twice as much connective tissue. I haven't cooked on in awhile, but at present I'd sous vide on for 3 days at 135F, and then sear. Previously, I had OK results by marinading the meat overnight.

I was never able to get very tender ribs, either back or short ribs. Tasted fine, just gave the jaw muscles a work out.

DoubleEgger

I have made bison short ribs using this recipe from Kevin Rathbun. I just substituted bison for beef and followed the recipe verbatim. They were superb. Very tender and moist. Perhaps you could use his techinques on other cuts of bison. 

http://www.biggreenegg.com/wp-content/uploads/2012/06/keven-rathbun-SmokedBeefShortRibs.pdf