No recipe this week but some tips and info on Wild Idea Buffalo's "Other Cuts". Which all can be found on the Wild Idea Buffalo website. http://wildideabuffalo.com/
Stew Meat:
Our ready to use stew meat is super convenient! Rinse stew meat and pat dry. In heavy skillet over medium high heat add 1tablespoon olive oil. Season the stew meat with salt and pepper and sauté until browned. (Do in two batches for best browning results). Add braising liquid of choice and bring to a boil. Cover and reduce heat to a simmer. Braise for 30 minutes or until meat is tender. Great for soups, stews, or stroganoff.
Buffalo Shanks:
Bison Shanks are best when braised. Use to make Osso Bucco by braising in white wine or prepare using the Short Rib Recipe. The marrow is also a coveted delicacy and wonderful smeared on toast points. Osso Bucco recipe enclosed with purchase.
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| Oso Bucco in pan |
Delicacies:
Tongue:
Delicious poached in white wine and onions.
Simmer in white wine for 2 ½ hours. Let rest until you can handle. Remove skin and slice thin. Recipe included with purchase.
Liver:
The clean rich flavor is wonderful in pates or sautéed with liver, apples and onions.
Heart:
Simmered in sour cream and slice for sandwiches, or cube heart , brown meat, and then add to your favorite pot pie or stew. An old country favorite.
Buffalo Bull Fries:
Prairie Oysters – Rinse, and cut in half, then dip in batter and roll in bread crumbs. Deep fry and serve with homemade aoli..
Buffalo Soup Bones:
Great for making homemade stock. Roast or brown bones, add water wine and vegetables. Simmer for hours until flavor is achieved. Strain liquid and season to taste.
Buffalo Fat:
Heat desired amount in sauté pan and allow fat to melt for sautéing. Or to render, place fat in deep saucepan over medium low heat allowing solids to settle at the bottom. Strain clear fat into container and use for baking.
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