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cooking buffalo (bison)

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  • dknywbg Nov 27, 2004 10:34 AM
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I bought a couple of pounds of buffalo stew meat the other day--my husband loves beef but has been told to stay away b/c of cholesterol. The idea of a warm, rich stew is really appealing to me, but I've never cooked buffalo before and I know it's entirely different from beef. The vendor at the farmer's market gave me a sheet explaining it, which basically says because it's so lean, to cook for less time at lower heat. He also told me not to brown it first because it will pretty much cook through in the process. Will it be ok in a long-simmering stew? Anybody have any experience or recipes to share? Thanks.

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  1. Hi there - I just used buffalo stew meat yesterday to make an all-day curry in my crock pot. The house smelt delicious!

    I used an Australian Woman's Weekly Cookbook recipe which was designed for beef, the only thing i noticed was that I had to add a wee bit more water about an hour before I wanted to eat it and other than that the meat was tender and delicious.

    I have also successfully used buffalo meat in place of beef in other casseroles both in the crockpot and an oven casserole.

    Good luck and enjoy!

    Naomi

    3 Replies
    1. re: naomi

      Thanks, Naomi! When nobody responded I just took a chance, substituting it into a recipe for Beef Stew w/Cinnamon, Cloves, and Tomatoes. It cooked in a 200 oven for nearly three hours and some pieces were still tough! I'd never made that particular recipe before so it may have been a flaw in the design, but the next day I simmered the leftovers on the stove for another forty minutes or so and it was wonderful.

      1. re: dknywbg

        Glad you enjoyed (finally!). I think the secret is long cooking low temp for the tenderness. Buffalo meat is so good for you.

        Cheers.

        1. re: dknywbg

          Glad you enjoyed (finally!). I think the secret is long cooking low temp for the tenderness. Buffalo meat is so good for you.

          Cheers.