BISON / BUFFALO This is a sample recipe page from Recipe Girl.
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============================== Bison Wellington Recipe By: North Country Bison - Edmonton, Alta, Canada Amount Measure Ingredient Preparation Method 2 1/4 pounds Bison Tenderloin 1 sheet Puff pastry 1/2 pound Wild chantrel mushrooms 1 3/4 ounces Pate foie gras Sear and season tenderloin. Saute mushrooms and deglaze pan for jus. Lay out sheet of pastry spread with foie gras, lay mushrooms down, then place bison and wrap. Place on baking sheet, bake at 375 degrees until internal temperature reaches 140 degrees. Let rest, slice and serve. ============================== Dakota Buffalo and Beer Pie Amount Measure Ingredient Preparation Method 2 lb Commercially raised buffalo -meat, cut into 1 inch -cubes 2 ts Salt 1/2 ts Freshly ground pepper 1 t Sage 1/3 c Flour 1/4 c Oil 1 lg Onion, chopped 1 Carrot, chopped 1 Stalk celery, diced 1 lg Potato, cubed 2 c Beef broth 1/4 c Tomato puree 1 c Beer 1 Clove garlic, crushed 1 Bay leaf 3 Sprigs parsley 1 Whole clove 1/2 ts Thyme -pastry for a single crust 9 Inch pie Season the meat cubes with salt, pepper, and sage, and dredge in 1/4 cup of the flour. Heat oil in a large skillet and brown the meat on all sides. Using a slotted spoon, transfer meat to a heavy Dutch oven. In the remaining oil in the skillet, saute onion, carrot, celery, and potatoe until lightly browned. Using a slotted spoon, add vegetables to meat in Dutch oven. Sprinkle remaining flour over drippings in skillet and cook stirring, until lightly browned. Stir in the broth, tomato puree, beer, garlic, bay leaf, parsley, clove, and thyme. Pour over meat and vegetables. Bring to a boil, cover, and simmer until meat is tender, about 1-1/2 hours. Pour into a deep 9 inch pie dish and let cool. When meat is cool, roll out pastry and cover dish. Cut steam vents in crust and bake in preheated 425F oven for 30-35 minutes, until pastry is browned. Makes 6 servings. |