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Osgrow Buffalo Meat

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Buffalo Recipes

Buffalo Fillet with Honey Roasted Vidalias
Frontier Buffalo Cowboy Steak on Watercress
Stir Fried Buffalo in Black Bean Sauce

Buffalo Fillet with Honey Roasted Vidalias

Ingredients (Serves 4)
4 x 285g Osgrow Buffalo Fillets
--Yellow pepper salsa--
2 x yellow peppers, seeded and minced
1/2 red onion, minced
1 yellow tomato, seeded and minced
1/2 tsp coriander, minced
1/2 tsp orange juice
1/2 tsp honey
Salt and Pepper to taste
--Red pepper sauce--
1 x red pepper, seeded and chopped
1/4 onion, chopped
1 x chipotle in adobo sauce
1 tsp Cider vinegar
4 x large vidalias, peeled and cored
340g Sugar snaps, clipped
910g Enoki mushrooms, broken apart
454g Carrot, julienne
227g Spinach, saut with garlic, salt and pepper
2 tbsp Honey
1 tbsp Peanut oil

Method
In a bowl combine all salsa ingredients, stir to combine and allow to sit for 1/2 hour. In a blender puree all sauce ingredients, until smooth. Adjust seasoning and reserve.
Season fillet with salt and pepper. Rub onion with honey, oil and salt and pepper. Place in pan and cover for 35 minutes at 350 degrees or until soft. Remove center of onion and chop. Add to spinach. Blanch sugar snaps and carrots. Roast fillet at 550 degrees for 10 minutes. Place mushrooms, sugar snaps, carrots and a little spinach in onion. Garnish plate in 2 quarters with spinach. Garnish other 2 quarters with yellow pepper salsa. Place meat in 1 quarter of salsa and onion in the other quarter of salsa. Garnish with red pepper sauce.

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Frontier Buffalo Cowboy Steak on Watercress

Ingredients (Serves 1)
1 x 800g Osgrow Buffalo Steak
142g Kosher Salt
142g Brown sugar
57g Chipotle powder
28g Black pepper
--Smoked tomato vinaigrette--
5 x Tomatoes seeded, smoked or baked
2 Cloves of roasted garlic
1/2 tsp Minced tarragon
1/3 cup Balsamic vinegar
Salt and pepper
152g Watercress, trimmed and washed
152g Totsoi, washed
3 x big Ripe red tomatoes, sliced 1/2 inch thick
3 x Candy cane beets, peeled, baked, julienne and cooled
152g Haricots verts, picked, blanched and cooled

Method
In a bowl combine kosher salt, brown sugar, chipotle powder and black pepper, rub ingredients. In a blender, blend all vinaigrette ingredients. Sprinkle 28g of rub on the two sides of steak. Rub the mix into the meat. Let meat sit for 30 minutes. Grill or saute on high heat for 7 minutes, and turn on other side for another 7 minutes. Turn on first side and cook 4 minutes and repeat on other side. Allow to rest for ten minutes.
Place watercress and totsoi on plate, add tomatoes, alternating colors. Slice buffalo and place on plate. Garnish with beets and beans. Drizzle with dressing around salad.

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Stir Fried Buffalo in Black Bean Sauce

Ingredients (Serves 4)
---------Sauce---------
3/4 c Dried black beans, soaked overnight, drained
3 c Defatted chicken stock
1 1/2 tsp Chopped fresh ginger
2 Cloves garlic, minced or pressed
1 Ancho Chile*
3 tbsp Sherry wine vinegar
1/2 tsp Salt
--Indian Bread Sticks--
1/2 c Low fat milk, warmed
2 tsp Baking powder
3 x Green onions, finely chopped
1 tsp Salt
1 tsp Cracked black pepper
1 1/2 c All-purpose flour
Nonstick vegetable spray
--------Stir Fry--------
228g Osgrow Buffalo Steak
1 tbsp Oriental sesame oil
1 tbsp Chopped fresh ginger
1 Clove garlic, finely chopped
1 small carrot, julienne cut
1/2 Poblano Chile **
1/2 Small red onion, julienne cut
228g Watercress ***

* stem, seeds and membrane removed, chopped (see note)
** seeds and membranes removed, julienne cut (see note)
*** stems removed, thoroughly washed and drained (4 cups)

Method
To make sauce: Combine black beans, chicken stock, ginger, garlic, chile and vinegar in a medium-size saucepan and bring to a boil over medium-high heat. Reduce heat and simmer, covered, until beans are tender, about 1 hour. Pour into blender or food processor, add the salt and blend until smooth.

To make breadsticks: While sauce is simmering, preheat oven to 375 degrees. Combine warm milk, baking powder, green onions, salt and pepper; mix well. Add flour and knead until the dough becomes smooth, adding more flour if needed, about 3 to 5 minutes. Allow to rest 30 minutes at room temperature.
Divide dough into 12 equal pieces. Shape each piece into a bread stick and place them on a baking sheet that has been sprayed with nonstick vegetable coating. Lightly spray the bread sticks with the nonstick coating and bake until golden brown on the bottom, about 10 to 15 minutes. Turn bread sticks over and bake until other side is lightly browned, about 5 more minutes.

To make stir-fry: Trim all visible fat from meat and cut, against the grain, into quarter-inch strips. Place oil in a nonstick skillet or wok over high heat. Immediately add meat and toss two times. Add ginger and garlic and toss two more times. Add carrot, chile and onion, toss twice more and remove from heat. Add watercress and toss again to mix well.

To serve: Spoon 1/2 cup sauce onto each of four warm plates. Top with 1 cup of meat mixture and arrange 3 bread sticks in a triangular pattern on each plate.

Note: When preparing fresh chilies, wear rubber gloves for protection against oils that later can cause burning sensation on skin.

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