Rub your favorite 6 oz. cut of Buffalo steak with a combination of a little garlic salt, cooking oil, and lemon pepper. Grill steaks 4-6 inches above medium hot coals (325 degrees) for the following times, depending on thickness:

1" thick - Rare: 6 - 8 min. Medium: 8 - 10 min.
1 1/2" thick - Rare: 8 - 10 min. Medium: 10 - 12 min.
2" thick - Rare: 10 - 12 min. Medium 14 - 18 min.
Tips: Steaks recommended for grilling/barbecuing include Rib Eyes, Sirloins, and New York Strips. Lesser quality Bison steaks are not recommended for grilling unless they have been marinated. Using a fork to turn steaks punctures the meat, so use tongs for turning and keep those wonderful juices in the steak. Buffalo steaks taste best when grilled to rare or medium (still pink in the center). Cooking time is important to avoid overcooking. Per 6 oz filet: 234 calories; 3.2 g fat; (12% calories from fat); 105 mg cholesterol; 91.8 mg sodium.

1 pound Ground Buffalo
1 medium onion, chopped
1 15oz. can pinto beans, rinsed and drained
2 16oz. cans peeled tomatoes
1/2 cup water
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/4 cup fresh cilantro, chopped



In a non-stick skillet, saute the Ground Buffalo and onion until the meat is browned and the onion is tender. Add the pinto beans, tomatoes, water and seasonings. Cover and simmer for 1 hour, adding more water if chili becomes too thick. Add chopped cilantro and simmer an additional 10 minutes. Spoon into bowls and garnish with grated cheese or diced jalapeno peppers. Serves 4. Per serving of meat: 156 calories; 9.1 g fat; 30 mg cholesterol; 60 mg sodium. Per serving of chili: 360 calories; 12.5 g fat (31% calories from fat); 69 mg cholesterol; 30.9 g carbohydrate; 720 mg sodium.

1 pound Buffalo Kabobs
2 medium zucchini or yellow squash
1 large red bell pepper
1 large onion, quartered
8 mushrooms
8 cherry tomatoes



Marinade: 1/2 cup low sodium soy sauce 1/2 cup vegetable oil 1 cup dry white wine 2 cloves garlic, minced

Combine marinade ingredients and pour over cubed Buffalo. Cover bowl with plastic wrap and marinate refrigerated for 8-24 hours. Or, place cubed Buffalo and marinade in a zippered plastic bag to marinate. Cut squash and red bell pepper into 1/2 inch slices. Alternate meat, squash, pepper, onion and mushrooms on each of 8 skewers, ending each skewer with a cherry tomato. Grill covered 4-6 inches above medium hot coals for 8-10 minutes, turning occasionally and brushing with the remaining marinade mixture. Serve on a bed of rice.
Serves 4. Per serving of marinated meat: 273 calories; 15.7 g fat; 70 mg cholesterol; 546 mg sodium.

1 Chuck Roast of Buffalo (approx. 5 lb.)
2 cloves Garlic, crushed
4 slices Ginger Root
1 cup Scallions, sliced (white and green parts)
2 tbsp. Bean Sauce
1/4 cup Dark Soy Sauce
1 tsp. Five-spice Powder
1 cup Sherry
1 cup Chicken Bouillon Stock (1 bouillon cube)
4 tbsp. Peanut Oil.



Mix together the bean sauce, soy sauce, five-spice powder, sherry, and stock. In a large Dutch oven or wok, heat 4 tbsp. oil until very hot and brown roast well on all sides. Should take about 5 minutes.

Remove meat to plate and pour off oil, leaving one tbsp. Turn heat to medium-low. In the remaining oil, stir-fry the garlic, ginger, and scallions for 1 minute. Place the roast on top of the garlic, ginger and scallions. Pour the combined bean sauce, soy sauce, five-spice powder, sherry, and stock over the roast, and bring to a boil. Cover and turn the heat to low. Simmer for about 3 hours or until tender.

While the roast is simmering, set the timer every 30 minutes to baste, and check to be sure that there is enough liquid, and that the roast is not sticking to the bottom of the pot. When roast is tender, remove liquid and de-fat. Pour liquid back into the cooking vessel and boil down the juices over medium-high heat until it forms a thick syrupy glaze. Remove the brisket from the pot and place on a serving platter. Pour the thickened juices over the meat and serve. Serve with rice and vegetable.

3 pound buffalo tenderloin, cut crosswise into eight to ten 1 1/4-inch-thick steaks
1/4 pound Gorgonzola cheese, softened
1/2 stick (1/4 cup) unsalted butter, softened
3 tablespoons olive oil
1/4 cup Dijon mustard
3/4 cup packed fresh rosemary leaves, chopped
freshly ground black pepper to taste

Discard Gorgonzola rind and in a small bowl stir together cheese and butter until smooth. On a sheet of plastic wrap form Gorgonzola butter into a log about 4 inches long. Chill log, wrapped in plastic wrap, until firm, at least 1 hour. Butter may be made 1 week ahead. Preheat oven to 450°F.

In a 12-inch heavy skillet (preferably cast-iron) heat 1 1/2 tablespoons oil over moderately high heat until hot but not smoking and sear half of steaks until browned, about 2 minutes on each side, transferring to a shallow baking pan. Sear remaining steaks in remaining 1 1/2 tablespoons oil in same manner.

When steaks are just cool enough to handle, spread tops and sides with mustard and sprinkle with rosemary, pepper, and salt to taste. Roast steaks in middle of oven 8 minutes for medium-rare (coating should just begin to brown). Transfer steaks to a cutting board and let stand about 3 minutes. Cut butter into about 20 thin slices.

Cut each steak in half horizontally. Tuck a butter slice between steak halves and top steaks with another butter slice.

Serves 8 generously. Gourmet December 1995