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I need a recipe for buffalo testicles.
Question: I need a recipe for buffalo testicles.
-From Randy in Illinois
Answer:
Hi Randy, below is a recipe for cooking buffalo testicles as an appetizer. Happy cooking!
Rocky Mountain Buffalo Oysters
by Connie Sayers from SayersBrook Bison Ranch, via The Fort
Ingredients:
1 Set of Buffalo Testicles, referred to as “oysters” throughout the rest of this recipe
Cayenne Pepper
Flour
Olive Oil
Seasoned Salt and Pepper
Preparation:
Partially defrost oysters–this is very important. Using a sharp paring knife and wearing gloves, cut and peel the outer layer away from the oysters. They will peel and slice more easily if the oysters are partially frozen.
Slice into ¼” – ½” slices. Combine the flour, salt, pepper and cayenne pepper and roll pieces into the mixture. (If you slice them ahead of time, pat them dry with paper towels before rolling them in flour.)
Pan-fry for approximately 3 minutes or until a light crust forms. You can also use beer batter as a variation.
Serve hot with your favorite dipping sauce.
I have two cuts of buffalo that I do not know how to cook.
Question: I have two cuts of buffalo that I do not know how to cook. The carne para asar and inside skirt. I would appreciate any help you can give me. Thank you.
-From Debra in Oregon
Answer:
Marinated Bison Flank Steak
by Connie Sayers, SayersBrook Bison Ranch
Ingredients:
½ cup olive oil
Juice of one lemon
¼ cup low sodium soy sauce
¼ cup Teriyaki sauce
2 T. Worcestershire sauce
2 t. fresh or crushed garlic
Lemon pepper
Salt to taste (I don’t use salt with many of the other ingredients having a lot of salt in them.)
Preparation:
Score entire steak ¼” deep across the grain approx. 2 inches apart, both sides of steak.
Sprinkle liberally lemon pepper over both sides of steak.
Mix the first 6 ingredients together and pour over steak. Let steak marinate for at least 30 minutes but no longer than 3 hours.
Grill over hot coals until blood comes to top. Flip steak and repeat. Take steak off grill.
Let it rest for 10 minutes. Do not overcook because steak will continue cooking after it is taken off the heat.
Slice steak very thin and diagonally against the grain.
This would be for a thin steak (width of less than 2 inches.) If the steak is thicker, grill each side until the meat appears seared. Do not overcook. This meat is excellent served rare to medium rare.
Hope this helps you out Debra with cooking your buffalo steaks!
How would you cook tongue?
Question: How would you cook tongue?
- From Anne in Missouri
Answer:
Bison Tongue
by Carrie Sayers, SayersBrook Bison Ranch
Ingredients:
1 Bison tongue
2 T. apple cider vinegar water
1 med. onion
1 T. pickling spices salt and pepper, to taste
Preparation:
Place Bison tongue in cooking pot, cover with water. Add pickling spices, salt and pepper, apple cider vinegar, and onion. Bring to boil; reduce heat and simmer until tender. May be served hot with crackers, or sliced cold for finger sandwiches. Serves 4-6.
Enjoy!
Got any tips for a bison meatloaf?
Question: Got any tips for a bison meatloaf?
- From Jack in Arkansas
Answer: You could spice up your Bison Meatloaf with jalapenos — dice up and stuff throughout the loaf. Or go Italian with the below recipe:
Italian Bison Meatloaf with Fresh Basil and Cheese
- 1 lb. ground Bison
- 1 c. boiling water
- 1/2 c. sun-dried tomatoes, packed without oil
- 1/2 c. ketchup
- 1/3 c. ketchup (keep in a separate dish for spreading over top of loaf)
- 1 c. seasoned bread crumbs
- 3/4 c. fresh basil, chopped
- 1/2 c. shredded fat-free cheddar cheese
- nonstick cooking spray
- 2 lg. egg whites
- 2 cloves garlic, minced
Combine boiling water and tomatoes in a bowl; let stand for 30 minutes or until soft. Drain tomatoes and finely chop. Preheat oven to 350°. Coat a broiler pan with cooking spray. In a large bowl, combine all ingredients except for 1/3 cup ketchup. Shape mixture into a 9 x 5 inch loaf on broiler pan. Spread remaining ketchup over top.
Bake for 1 hour or until thermometer inserted in the center registers 160°. Let stand 10 minutes before slicing. Cut into 12 slices. Serves 6.
What temperature should I set the oven…
Question: I have the bison prime rib that I purchased from you a few weeks ago, and plan to serve it for Christmas dinner. What temperature should I set the oven and approximately How LONG will it take to get to the ideal temp…. I’d like to have it ready as guests arrive, able to slice and serve, without worrying about it cooling off too much, or over cooking trying to keep it warm. any suggestions??
- From Nancy in Pennsylvania
Answer: For a medium roast, use a meat thermometer to 135 degrees in a 350 degree oven, ovens vary as to the time, which is the reason for the thermometer.
For a rare roast, rub the roast with olive oil and fresh minced garlic then sprinkle it liberally with lemon pepper. I put the roast in a shallow baking pan on a rack and into a 500 degree oven for 10 minutes. I turn the oven down to 250 and cook the roast to 120 degrees on your meat thermometer. Take it out and let it rest for 10 to 15 minutes then slice. If you wait longer to serve it, I would take the roast out at 10 degrees below rare for beef. It should take about an hour. Make sure you have a good meat thermometer and start checking the roast after 1/2 hour.
Merry Christmas from SayersBrook!
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