Friday, 07 August 2009
-
Grilled Buffalo
post from Spork or Foon?
Whilst shopping at the Dupont Circle Farmer's Market for the last time before I move back to NY, I wanted to pick up some ingredients that I have never worked with. So I grabbed some zucchini blossoms, golden beets, and buffalo meet. Not knowing what to do with any of these ingredients, I figured it was time to do some research.
I was most perplexed by the buffalo meat. How long do I cook it? What is the texture like? Does it taste better with a marinade, or just tossed with some salt and pepper. These are the questions that I failed to ask the purveyor.
So I put my thinking cap on, thinking cap being Google. It seemed that buffalo meat could be served in a variety of marinades and sauces, so I threw a little sauce together and hoped for the best. The sauce was fantastic, but the meat, sadly, was very, VERY chewy. It was good, but I was slightly disappointed and chalked it up to needing to cook it at a lower heat, since buffalo has less fat than standard beef.
Oddly enough, the next day, the meat was so tender and light, I could have thought I was eating a piece of filet mignon. I was thoroughly perplexed (word of the day. How can you use perplexed in a sentence, kids?) and would love someone to shed some light on the wonders of this magic meat.
Buffalo Tenderloin Recipe
Serves 4- 1/4 cup extra virgin olive oil
- 2 tsp soy sauce
- 2 tsp balsamic vinegar
- 1 tablespoon worchestershire sauce
- 2 teaspoons dried oregano
- 1 1/2 tablespoons dijon mustard
- 4 cloves garlic, minced
- 1 tsp horseradish
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 lb buffalo tenderloin
- kosher salt and freshly ground black pepper
Mix first ten ingredients in a large bowl. Set aside.
Season buffalo with salt and pepper. Place buffalo in a 1 gallon ziplock bag and cover with marinade. Place in refrigerator for 2 hours, turning bag occassionally.
Heat grill. Grill buffalo for 3-4 minutes on both sides for medium rare. Let rest for ten minutes, then slice and serve.
RecommendRelated Posts
Post a Comment
- Back to ireallylikefood's IReallyLikeFood Site!
- Note: your comment will appear in ireallylikefood's local time zone: GMT -05:00 (Eastern Standard - US, Canada)
Comments (14)
Sounds delicious. You don't hear about buffalo meat that often.
That sounds appetizing, and you put the recipe. Thanks for sharing. Buffalo meat doesn't sound very common but looks very yummy.
Nice touch with the worchestershire and dijon. I'll have to try this recipe sometime.
that looks delicious.
I've never cooked buffalo myself, but when I lived in Kansas, my friends' parents served it all the time. Usually they made burgers.
To me, buffalo is just like regular steak. I don't know why. Still delicious, though.
mmmm. My family makes buffalo burgers a lot. Just like from a cow, only better :]
I've tried buffalo meat a couple of times. I think it's similar enough to beef that you could use it in any recipe that calls for beef.
Mmmm I want to try this
the recipe sounds really delicious, but i've never had heard of buffalo meat before.
I have read that buffalo needs to age to be tender(est), since the age breaks down the collagen. It could be the marinade did that while it "rested" in it overnight.
I think I would most def try it. I'm a meat-aholic.
It's good stuff, It's really similar in taste to beef and a bit tougher.
The first time I had it was at Ted's Montana Grill, the same ted that owns CNN, TBS, and many others.
hmmm never tried it. dunno if I'd like it though. since I don't really like most meats... >.<