(makes 6 burgers)
4 teaspoons Worcestershire Sauce
2 teaspoons mustard
2 teaspoons minced garlic
1/2 cup loosely packed, finely chopped green onion
2 tablespoons prepared horseradish
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 pounds ground bison
In a medium sized bowl, lightly beat the egg. Blend in the Worcestershire sauce, dry mustard, sea salt, black pepper, garlic, green onion, and prepared horseradish. Add ground bison. Mix by hand until meat and seasonings are evenly blended. Shape meat into 6 patties. Place patties on a cookie sheet or serving tray and loosely cover with plastic wrap. Refrigerate for at least an hour.
Pre-heat barbecue to medium-high and brush a little cooking oil on the top of the burgers. Quickly grease the preheated grill with a rag or paper towel soaked with some cooking oil. Place the burgers on the pre-heated grill, top side down. Keep the barbecue lid should be closed during cooking.
Grill burgers for approximately 4 minutes on per side without disturbing. Flip again, cook over reduced or low heat for 6 to 7 minutes.
To finish, flip one more time and cook over low heat for a final 6 to 7 minutes for medium-well to well-done burgers.
2 pounds ground buffalo
1 tablespoon oil
1 small sweet onion, diced
1 small green pepper, diced
16 ounces dried kidney beans
1 12 ounce can diced plum tomatoes
1 12 ounce can tomato puree
1 tablespoon brown sugar
4 cloves garlic crushed
4 tablespoons chili powder
1 tablespoon cumin
2 teaspoons thyme
1 teaspoon cayenne pepper
12 ounces of water or beer
In a sautÃ pan with spray or oil, sautÃ diced onion & bell pepper with garlic and ground meat until medium well or cooked throughout. Add the cooked meat mixture to the kidney beans add water or beer, tomato paste, diced tomatoes, all herbs and spices, stir well, cover and simmer for 2-3 hours (add more beer or water if needed). Serve immediately or cool and cover to cook at a later date.
Buffalo Prime RIb
1 (8 pound) buffalo prime rib roast
8 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dried thyme
Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour. Preheat the oven to 500 F. Bake the roast for 20 minutes, then reduce the temperature to 325 F and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 145 F for medium rare. Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.