Welcome to the GRUMPY BUFFALO FARM!

Recipes

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Bison Meatloaf

8 tbls. (1 stick) butter

11/2 tsp. butter

1 onion diced (white onion)

2 eggs

½ cup milk

1 cup bread crumbs

3 lbs ground bison

2 cloves garlic, diced

11/2 tsp. dried thyme

11/2 tsp. black pepper

2 stalks celery dices/

Preheat oven to 250 degrees. In a large skillet over medium heat, melt the butter. Add the garlic, onion, celery, thyme, salt and pepper. Sauté until vegetables are tender. Remove from heat and cool.

In a large bowl, beat the egg sand add the milk and bread crumbs. Add the ground bison meat to the cooled vegetable mixture and mix well. Then add the bread crumb mixture and mix thoroughly until combined.

Divide the mixture in half and press each half into a 9x5x3 inch loaf pan. Cover with aluminum foil and poke holes in the top of foil to vent. Bake for 60 minutes or until the internal temperature reaches 160 degrees. Let stand for 15 minutes before slicing and serving. Serves 10

To add a tasty sauce you may add it to the top of the meatloaf halfway through the baking process or after you slice it.
1 cup ketchup. 1 tsp. liquid smoke, ½ tsp. garlic powder and ½ cup brown sugar.

Bison Hot Dog Chili

1lb ground bison 1 chopped onion

11/2 Tsbp chile powder. ½ tsp. salt

¼ tsp. pepper 1 cup chili sauce

¼ cup ketchup

Brown Bison well with chopped onion. Add salt, pepper and chili powder. Mix well. Add chili sauce and ketchup. Simmer 10 min.

Buffalo Spare Ribs

5 lbs of Buffalo spare ribs
Dry Rub Recipe

3 tbsp ground black pepper

4 tbsp salt (kosher)

1 tbsp cayenne pepper

3 tbsp granulated garlic

1 tbsp Spanish paprika

(Hollow Hill Farms)

Mix all the ingredients with a large tablespoon, crushing all the lumps. Store in a glass container in a cool dark place. Use ½ tablespoon of rub per pound, rubbed in thoroughly. Let stand at room temperature for 2 hours or refridgerate 72 hours, then smoke cook.

Stampede sauce for dipping

2 cups water

3 tbsp liquid smoke

¾ cup light corn syrup

½ tsp salt

½ cup tomato paste

¼ tsp onion powder

½ cup vinegar

¼ tsp pepper

3 tbsp molasses

1/8 tsp paprika

3 tbsp brown sugar

1/8 tsp garlic powder

Bison Skirt Steak with Grilled Peaches and Limes

2 lbs. of Bison Skirt Steak

3 ripe yet firm peaches, halved & pitted

½ cup Ancho chili powder

2 limes, cut into ¼ inch slices

Extra-Virgin olive oil

2 cups micro greens or baby mixed greens

Sea or Kosher salt

½ cup toasted pecans

Freshly ground black pepper

(Gunpowder Bison & Trading)

Directions: Lay the steak out on a large platter or piece of plastic wrap and rub both sides with the Ancho Chili Powder. Marinate for 1 hour so the flavors can penetrate the meat.

In the meantime, place a large grill pan on 2 burners over medium-high heat or preheat an outdoor gas or charcoal barbecue and get it very hot. Brush the grates with oil to keep food from sticking. Rub the peaches with oil and season with salt and pepper. Put the peaches cut-side down on the grill and cook for 5 to 8 minutes, until the flesh softens slightly and caramelizes. Turn them over with tongs and grill the other side for 3 minutes to char the skin; remove to a platter. Grill the lime slices for 2 minutes each side until slightly charred.

Scrape off the excess chili powder on the surface of the steak so it doesn’t burn on the grill. Rub the steak with oil and season both sides with salt and pepper. Grill the steak on the hottest part of the barbecue for 3-4 minutes per side. Transfer steak to a cutting board and let stand for 5 minutes. Cut the meat across the grain on the diagonal.

Recipes

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Buffalo Cheese Steak Hoagie (The Buffalo Shoppe)

1lb. Buffalo Chipped Steak

1 Large Sweet Onion

1 Pepper (green, yellow or red)

8 oz. Sliced Mushroom

(The Buffalo Shoppe)

Thaw chipped steak. Sauté sliced peppers, onion and mushrooms in olive oil. When onions are transparent reduce heat and add entire package of chipped steak. Use 2 forks to separate slices and toss with sautéed vegetables until there is no pink left in the chipped steak (approx. 3-5 minutes). Do not over cook. Salt and pepper to taste. Fork into hoagie and add cheese.

Corned Bison and Cabbage with Horseradish Sauce

Total time 2.5 hours, plus 3-7 days more for brining. Serves 6-8.

For the brine:

6 cups water

¾ cup kosher salt

1/3 cup packed brown sugar

¼ cup pickling spice

1 bison brisket

(Gunpowder Bison & Trading)

Instructions for the brine:

1. Combine water, sugar, salt and pickling spice in a large saucepan and bring to a boil over high heat, stirring until sugar and salt have dissolved. Remove from heat and let cool to room temperature.
2. Poke several holes on all sides of the brisket with a knife or metal skewer and place in a 2-1/2 gallon re-sealable plastic bag. Pour brine over meat (make sure the meat is completely submerged), seal the bag, and place in a 13x9 baking dish. Refrigerate for three days or up to six days.

Instructions for the corned bison, sauce and cabbage:

1 medium yellow onion quartered

3 large carrots cut into thirds

6 medium garlic cloves, smashed

2 bottles Guinness beer

1 teaspoon freshly squeezed lemon juice

I medium head green cabbage, cut into sixths

1 cup sour cream

2 tablespoons prepared horseradish

2 tablespoons Dijon mustard
For the corned bison, sauce and cabbage:

1. Remove bison from brine and brush off any spices that may have stuck to the meat. Place bison in the bottom of a Dutch oven or large, heavy-bottomed pot with a tight fitting lid. Add onions, carrots and garlic and two bottles of Guinness beer and enough cold water to cover. Bring to a boil over a high heat and then simmer. Skim any foam that floats to the top, cover, and simmer until meat is fork tender. About 2 to 3 hours.

2. Meanwhile, combine sour cream, horseradish, mustard and lemon juice in a medium non-reactive bowl. Season with salt and freshly ground black pepper, cover and refrigerate until ready to serve.

3. Once Bison is fork tender, add cabbage to the pot cover, and cook until cabbage is easily pierced with a fork, about 10 or 15 minutes

4. Remove bison to a cutting board and let rest for 10 minutes. Thinly slice against the grain, serve with vegetables, horseradish sauce.

Braised Bison Short Ribs

3.5 lbs Bison short ribs

2 Tbsp flour

2 Tbsp oil

2 tsp salt

¼ tsp pepper

1 sliced medium onion

1 bay leaf

¾ cup water

(Hollow Hill Bison Farm)

Dredge ribs in flour. Heat oil in heavy pan. Brown ribs well on both sides. Add remaining ingredients. Cover lower heat and cook 2.5 – 3 hours until tender. Remove and serve over rice.

Bert's Bison Chile

2 pounds ground bison meat
4 cloves garlic minced
6 - 8 teaspoons ground cumin
2 151/2 ounce can red kidney beans, drained
1/2 teaspoon salt 2 6 ounce can tomato paste
2 cup chopped celery 2 cup chopped onion
1 cup chopped green sweet peppers
2 16 oz can tomatoes, cut up
2 10 oz can tomatoes with green chili peppers
2 cup vegetable juice or tomato juice
4 - 6 teaspoon chili powder
Shredded Cheddar Cheese
Dairy Sour Cream

1) in a large skillet cook the bison and garlic till meat is brown. Drain. Stir in chili powder and cumin: cook two 2 minutes more.

2) In a 5 quart crock-pot combine beans, celery, onion and green sweet peppers. Add undrained tomatoes, undrained tomatoes with chili peppers, tomato juice and salt. Stir in meat sauce.

3) Put on lid cook on low setting for 8 - 10 hours. Use ladle to put chili in bowls. Pass shredded cheese and sour cream with chili. This make 8 - 10 servings.

Enjoy

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