Bison Steaks
1 Sirloin, cut about
2 inches thick, as it slowly broils, baste with sauce
Basting Sauce:
1 Clove garlic, mashed
5 tb Olive oil
1 ts Salt
1/2 c Tarragon vinegar
1 ts Pepper <
Mix together and shake
Bison Steaks
Buffalo steaks or
chops
1/4 c Butter
Salt & pepper
Melt butter in a heavy skillet. Sauté steaks or chops until nicely
browned on both sides. Turn as often as needed.
Sprinkle with salt and pepper. Serve immediately
Bison Swiss Steaks
2 Buffalo steak;
1-1/2 to 2 inches thick
2 oz Seasoned flour
Oil
1/2 pt Water or tomato juice
Salt & pepper; to taste
Less tender steaks or chops may need longer, slower cooking and may be
prepared as Swiss Steaks.
Into each side of the steaks pound as much seasoned flour as possible. Brown
on both sides in the hot fat, then add the tomato juice, or water (enough to
cover the meat). Simmer for 1-1/2 to two hours, or until the steaks are tender.
Bison Medallions
4 2 oz. buffalo
medallions cut from tenderloin
1 tb Butter
1 Jigger Jack Daniel's whiskey
1/4 c Reduced veal stock
2 ts Heavy cream
Salt & pepper to taste
In small skillet, melt butter until light brown. Reduce heat and saute
medallions on both sides for 3-4 minutes or until done to your taste. Place
medallions on preheated plate. Discard butter. Place skillet back on heat and
deglaze with Jack Daniels. Immediately add veal stock and reduce to half over
medium heat. Add cream, stir well and season to taste. Spoon sauce on plate and
top with medallions.
Bison Medallions
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.
Place 2 medallions on each serving plate and cover one medallion with
mustard sauce. Garnish with crusty potato gratin and drained asparagus spears.
Serves four.
It is an easy thing for one whose foot is on the outside of
calamity to give advice and to rebuke the sufferer.
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