Beautiful, Bountiful Bison
Regina Murphy
Wednesday, July 11, 2007
This week we are looking at that mighty beast of the plains, the buffalo.
I’ll never forget the first time I got close to one — I had no idea they were so huge.
They’re wild and powerful, not at all like the milk cows I’m used to. As a foodie, the minute I got a chance to try buffalo meat I took it and it was great!
Jim Wallace is a vendor at the Farmer’s Market (open Saturday mornings and Wednesday afternoons at Seventh Avenue and Merchant Street) sells all kinds of meat: elk, buffalo, goat, etc. He and his wife Marilyn run the Heritage Hill Homestead, a third generation farm in Lebo (www.heritagehillranch.homestead.com). You can also find frozen buffalo in area stores, including Nature’s Paradise (all organic: no chemicals or drugs, all grass fed). Just like beef, bison comes in roasts, steaks, briskets, ground, etc.
The National Bison Association has a great web site at www.buffalocentral.com. Buffalo meat is a slightly sweeter and richer tasting red meat. It can be cooked the same as beef, except some cooks say the temperatures should be a little lower. Just like anything else, if you overcook it it’ll be tough and dry.
As you all know, bison were essentially wiped out in the 18th c., but preservation programs at Yellowstone Park and the National Bison Refuge in Montana have helped restore the bison to over 350,000 animals. Current estimates place the size of the private American herd at an additional 270,000 animals, and there are Canadian preservation groups as well.
Nutritionally, buffalo is a much leaner than most meats. In one serving (100 grams), there are 150 calories, 20 of which come from fat (only 13 percent), 2.5 grams of fat (1 g. saturated), 60 mg cholesterol and 22 grams of protein. It is also has a lot of iron and essential fatty acids.
The National Bison Association has a cooking slogan: “Remember: low and slow.” They say that very slow, moist heat works especially well with the less tender cuts of buffalo, such as chuck. Slow cookers are particularly kind to a chunk of bison, cooking it until it just falls apart. If you use a meat thermometer, the USDA and FDA both say an internal temperature of 155 to 160 degrees are in the medium to medium-well done range.
Ground buffalo is as versatile as hamburger, lending itself to chili, lasagna, burgers and meat loaf. This recipe is one of my favorites.
BLUE CHEESE
BUFFALO BURGER
1 lb. ground bison
1 small onion, chopped
dash of garlic salt, freshly ground pepper
2 - 4 oz. blue cheese
barbecue sauce
4 burger buns, split and toasted
Mix the meat with the onion and spices and shape into four thick patties, slightly indented in the center. Grill, covered, over medium hot coals, until the pink has barely disappeared. Just before they’re done, pile blue cheese into the center indentation and melt it. Tuck into a toasted bun, top with your favorite barbecue sauce and enjoy. For extra special burgers, grill some onions and mushrooms to throw on there.
S.C. Dixon, photographer, musician and chef, sent in a great recipe for grilled bison. He also mentioned making sure you don’t overcook the meat, and never beyond “medium.” Personally, I like my red meat red! S.C. says the key is to keep the meat turned and basted over a low bed of coals.
S.C. uses ingredients depending on what he has on hand and what he’s in the mood for. The measurements are approximate, and he notes that the more soy sauce and bouillon you use, the less table salt you’ll need to add. He likes to throw fresh herbs into the marinade in various combinations.
DIXON’S GRILLED BISON
Marinade:
1/2 cup warm water
1 cube beef bouillon
salt
black and red pepper
2 Tbsp. Italian salad dressing (Wishbone)
3 - 4 dashes Worcestershire or soy sauce
2 - 3 Tbsp. garlic or onion powder
Optional: crushed cilantro, sage, oregano, rosemary,
garlic chives
A large chunk of your favorite cut of buffalo
olive oil
ground pepper
2 limes
Dissolve the bouillon cube in the warm water and add whichever marinade ingredients you choose. S.C. marinates the meat for no more than an hour, and for a half-hour on anything under 1-inch thick. He also says that you can use any marinade you prefer for beef, or none at all!
After the meat has marinated, pat it dry, brush olive oil on one side and squeeze the juice of half a lime over it (watch for seeds). PLace the oiled side down on the grill and squeeze the other half of the lime over the backside. Immediately oil that side and turn the meat, then keep turning it regularly to evenly cook it and remove from the grill just before it gets to the degree of doneness you like (it will continue cooking just a little bit off the grill)
Remove to a serving platter and S.C. likes to give it all a fresh squeeze of lime juice. He suggest skillet fried potatoes, sliced tomatoes, a big green salad and a pitcher of iced tea to finish out the menu. Sounds good to me! Thanks. for he recipe and advice, S.C.!
Griffin's Rockie Hill Bison Farm Kitchen in Winona, Minn., posted this one on the Internet. I think I’d have to try it with Guinness before I believe them on the beer ingredient. This recipe did win the National Bison Association 2007 recipe contest.
BEER BRAISED BUFFALO BRISKET
3 lb. boneless trimmed bison brisket
3/4 tsp. salt
1/2 tsp. black pepper
2 Tbsp. olive oil
2 lb. onions, thinly sliced (6 cups)
1/2 Bay leaf
12 oz. beer (not dark beer or ale)
1 beef bouillon cube, crumbled
1 Tbsp. balsamic vinegar
Pat brisket dry and sprinkle with salt and pepper. Heat oil in a 6- to 8-quart heavy pot over moderately high heat until hot, but not smoking. Brown meat well on all sides, about 10 minutes total. Transfer to a platter.
Cook onions with bay leaf in oil remaining in pot, stirring occasionally, until golden. Remove from heat and transfer half of onions to a bowl. Arrange brisket over onions in pot, then top with remaining onions. Add beer, bouillon cube, and vinegar (liquid should come about halfway up sides of meat — if not, add more beer). Bring to a boil, and preheat oven to 350º F.
Cover and braise in middle of oven until meat is very tender, 3 to 3-1/2 hours. Cool in sauce, uncovered, 30 minutes.
Transfer brisket to a cutting board. Re-season with salt and pepper, then slice meat across the grain and serve with the sauce. Garlic mashed potatoes and your choice of mixed vegetables rounds out this tasty, nutritious dish. Plus, just saying the name makes me happy.
F I’d like to challenge you to come up with some recipes for our column for homemade ice cream or ice cream desserts. July 18 is National Ice Cream Day, so let’s celebrate in style! Send that recipe to Murphy’s Menu, The Emporia Gazette, PO Drawer C, Emporia or e-mail to murphysmenu@yahoo.com. Let’s get cooking!