Dakota Buffalo and Beer Pie

2 lb Commercially raised buffalo meat, cut into 1 inch cubes
2 ts Salt
1/2 ts Freshly ground pepper
1 ts 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. Grilled Buffalo Steak Marinade:
1/2 c Fruity olive oil
3 Cloves garlic, minced
3/4 c Dry red wine
1 ts Black pepper
STEAKS 6-8 oz each
4 Strip buffalo steaks

Place steaks in glass dish or plastic zip lock bag and pour marinade over. Marinate at least 6 hours or overnight. Drain. Grill over medium hot coals for 2-3 min, then flip and cook second side 1-2 min. The amount of time depends on thickness of steaks and intensity of heat but Wills (Steven Wills of the Western Canadian Bison Ranch with a herd of 50 animals) says you must take great care not to overcook the meat. Grill at a slightly lower temperature than beef and don't pierce with a fork! Remove from grill and let steak stand 5 min. before serving. Serve with grilled vegetable.

Buffalo Medallions With Native Lime Mustard Sauce

8 Buffalo tenderloin medall'n
1 sm Onion, sliced.
1 sm Carrot, diced.
12 Peppercorns, crushed
2 ts Thyme, fresh, chopped.
2 ts Chives, fresh, chopped.
200 ml Wine, red
400 g Potatoes
Water
Salt
40 g Butter
40 g Cheese, Aust Cheddar, grated.
Salt
Pepper, freshly ground.
Nutmeg, grated.
200 ml Cream
Pepper

Salt
2 tb Oil
3 ts Mustard, mild
1 tb Basil, finely chopped.
2 tb Lime juice
50 ml Wine, white
1/2 c Stock, meat, pref. veal
1 1/2 tb Cream, thickened
30 g Butter
Asparagus, fresh enough for 4 serves.
 

Place buffalo in flat dish, add sliced onion, diced carrot, peppercorns and herbs. Pour over red wine, cover and refrigerate for up to 2 days or as long as possible. Wash, peel and slice the potatoes into 4mm slices.. Boil in lots of water and a little salt for about 5 minutes. Drain. Brush a baking dish with soft butter. Layer, by overlapping potatoes in one direction, and cover bottom of dish. Sprinkle with grated cheese, salt, freshly ground pepper and finish with grated nutmeg. Pour cream over everything and bake in preheated oven at 190^C for 20 to 25 minutes. When ready to cook the buffalo, pat it dry and season with pepper and salt. Heat oil in heavy-duty pan over medium heat. Add medallions and fry until cooked to your taste. Remove and keep meat warm, but don't clean the pan. TO MAKE THE MUSTARD SAUCE- using pan meat was cooked in and over a high heat, add mustard, basil, lime juice, wine and stock. Stir occasionally until mixture reduces by about one third. Add cream and further reduce. Add the cold butter and whisk well under sauce. Remove from heat: keep warm.

Boil water in saucepan and trim asparagus stalks from base until knife cuts easily. Discard tough offcuts. Add asparagus to boiling water and quickly blanch so that it remains green and tender. Drain.

Pan-Seared Bison Tenderloin  

4 6-7 oz Bison Filets
8 oz Smoked Elk or smoked Ham Julienned
4 tb Vegetable Oil
1 tb Chili Powder
12 oz Cooked Linguine
2 oz Morel mushrooms, julienned
2 oz Whole butter
4 oz Heavy cream
Misc baby field vegetables marinated in vinaigrette.  Mix oil and chili powder together and rub evenly over filets and let rest for 30 minutes. Heat saucepan and sear filets on all sided, lower heat and cook, turning often until desired doneness. (Medium Rare to Medium is recommended. Melt butter in pan and add elk and moresl.   Saute 1 minute. Add linguine and heat, toss until hot. Add cream and stir until incorporated with pasta. Lightly charbroil vegetables. Place pasta on hot plate. Place Bison filet in center and surround with char-broiled vegetable.

Buffalo and Beans

1/4 c Vegetable oil
1 Green pepper, chopped
1 Red pepper, chopped
2 c Mushrooms, sliced
4 md Onions, sliced
1 1/2 lb Lean beef, ground
1 1/2 lb Buffalo meat, ground
28 oz Kidney beans (2 cans)
28 oz Tomatoes crushed or stewed
2 Cloves garlic, crushed
1/4 c Chili powder
Spices & herbs to taste
Saute vegetables in oil. Add meat and cook until no longer pink. Add beans, tomatoes and spices/herbs. (Suggested oregano, cumin, basil, cayenne.) Simmer uncovered until liquid begins to evaporate and chili thickens. Skim excess fat if necessary. Continue to simmer covered for several hours to allow flavors to blend. Serves 8-12.

Fruit Sauce for Buffalo Roast

1 c Seedless grapes
1 c Dried apricots, diced
1 1/2 c Water
1/2 Stick butter or margarine
1/2 c Madeira wine
1/4 ts Cinnamon
Pinch of cloves
Pinch of nutmeg
1/2 ts Powdered ginger
1/4 ts Salt
1/2 c finely chopped Nuts (almonds, hickory, or pecans)  Cover grapes and apricots in saucepan with water and bring to boil. Lower heat and simmer for 10 minutes. Drain fruit and add all remaining ingredients. Simmer for 10 minutes. Makes about 2 1/2 cups.

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